Gluten-free Double Layer Pumpkin Pie | The LaVere Altered Cookery

I was never really a pumpkin pie fan until Mom Forry made one for Thanksgiving years and years ago. Ever since then, I'm in love... but only if it has two layers. ;)

Inspiration didn't hit for this one until I was actually cleaning out our food cabinets, preparing for another grocery store trip. There I saw that magical box of Annie's Gluten-Free Snickerdoodle cookies sitting there... and I thought, "OH MY GOSH! This would make an amazing pie crust if I crushed them up!! It already has an amazing flavor and spice balance!"

It's a treat I missed, and I'm pretty excited that I can have some dessert this Thanksgiving!

(And P.S. this totally trumps traditional pumpkin pie in my humble opinion. Totally trumps. And this recipe initially originated from a Weight Watchers' recipe... so it's even "good" for you. ;) )

Gluten-Free Double Layer Pumpkin Pie


[for crust]
* 1 1/2-2 cups of Annie's Gluten-Free Snickerdoodle Cookies, finely crushed
* 4 tablespoons of butter, melted

[for pie filling]
* 4 ounces (half of a standard package) of low-fat cream cheese, softened
* 1 tablespoon of milk
* 1 tablespoon of white sugar
* 1 cup of low-fat Cool Whip whipped topping, thawed
* 1 cup of cold milk
* 2 packages of Jell-O instant vanilla pudding mix
* 1 1/4 cups of canned pumpkin puree
* 1 teaspoon of ground cinnamon
* 1/2 teaspoon of ground ginger
OPTIONAL: a dash of ground cloves (I personally don't like cloves. lol)

To make the crust, put about 1/2 of the cookies in the box into a plastic bag.
Roll with a rolling pin until finely crushed. This may be done in small batches to make sure you get 1 1/2-2 cups of finely crushed cookies.

In a separate glass bowl, melt butter in microwave.

Pour the crushed cookies and melted butter into a 9" pie pan. Stir and mix until cookies are moist. Once moist, press the crust and flatten in the pan.

Refrigerate for about 1 hour.

To make the pie filling, in a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth.
Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, and ginger.
When thickened, spread over cream cheese layer.

Refrigerate for 4 hours or until set.

The LaVere Altered Cookery is a series of gluten-free recipes altered from past gluten-laden favorites. It began as a way for Chelsea to ensure she had food to eat when she went to holiday and party events.

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