Gluten Free Pumpkin Whoopie Pies Recipes
GLUTEN FREE PUMPKIN WHOOPIE PIES
Gluten free pumpkin whoopie pies are a classic fall treat in our house. Added almond meal helps balance out the sugars, and maple syrup and coconut sugar sweeten these cookies, making them healthier.
Provided by Sandi Gaertner
Categories Gluten Free Dessert Recipes
Time 22m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350º F.
- Spray coconut oil on a baking sheet.
- In a large bowl, add all of the dry ingredients, and whisk to blend.
- In a small bowl, add all of the wet ingredients (egg, pumpkin, vanilla, and coconut oil) and mix well.
- Pour the wet ingredients into the dry ingredients and mix.
- Use a cookie scoop to drop dough onto the baking sheet.
- Use a clean hand to flatten and shape so all of the cookies are the same size.
- Bake 8-10 minutes until done.
- When the cookies are cool, add frosting to one cookie and put another cookie on top to make a sandwich.
Nutrition Facts : ServingSize 1 g, Calories 256 kcal, Carbohydrate 23 g, Protein 5 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 33 mg, Sodium 92 mg, Fiber 3 g, Sugar 9 g
GLUTEN FREE CRUSTLESS PUMPKIN PIE
Gluten-free crustless pumpkin pie. Delicious and easy to make.
Provided by Anita Schoeb
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g
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