Gluten Free Pumpkin Pie

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Happy Fall!

Although it is still about 85′ here in Georgia, it is technically fall. Without our mom noticing, we snuck three cans of pumpkin into the shopping cart this week.

The first thing we asked our mom to make was a pumpkin pie. It was delicious! Our mom follows the recipe on the Libby’s Pumpin can, but we made our own pie crust using Cinamon Chex Cereal.

Here is the recipe for the crust:

1 1/2 cups crushed Cinamon Chex cereal (you can use whatever flavor Chex you like)

6 Tbsp. melted butter

Mix butter and cereal together and then press into a greased deep dish pie pan.

Set the oven on 350′ and bake for about 10-15 minutes until the crust is crispy enough to fill with the pie mixute. Keep in mind the crust will keep baking when you put it back in the oven with the filling.

Cool the crust for a few minutes and then pour the pie filling in and follow the recipe on the can for baking.

Enjoy your fall and all the fun things you can do with pumpkin!

Jacob, Jax and Sydney

P.S.-We planted pumpin seeds in the empty pie can. Tyler drilled holes in the bottom for us so that the water could drain through, we added some soil and pumpkin seeds. It has already started to sprout!

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