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Salted Caramel Dark Chocolate Pecan Pie Salted Caramel Dark Chocolate Pecan Pie is not your average pecan pie! The flavor and texture combination is amazing! This is one of those recipes I meant to get posted before Christmas but it didn’t happen. But this pie is too good to wait any longer. Why not ring in the new year with a delicious Salted Caramel Dark Chocolate Pecan Pie. Sounds like a plan to me! If pie isn’t part of your menu, be sure and pin this recipe so next time you need a pie you’ll know where to find it. I made this buy for a church Christmas party and dinner several weeks ago. It was a dessert potlucky and I knew there would be a lot of brownies and cookies. There always is so I decided to make something different – a pie! My husband is a big pecan pie fan so I decided to dress up a pecan pie with some salted caramel and dark chocolate. All I can say is it looks good and tastes good on a pecan pie! The first step is to make a yummy salted caramel sauce which is what holds your pie together and is used to drizzle over the top of the baked pie when serving. This salted caramel sauce combined with pecans and dark chocolate makes for an amazing pie. Use a fine texture sea salt for your caramel sauce. I was in a little bit of a time crunch so I used a store bought pie crust but making your own would be so much better. I’ve got a great perfect pie crust tutorial for you to follow. It really does make a perfect pie crust every time! You’ll want to use a 9″ pie pan. Be sure to cover the edges of your crust with foil or a pie crust shield to prevent the edges of your crust from burning. I remove the pie crust shield half way throught the baking process so it can brown up. Let the pie cool on a cooling rack. Then cut yourself a nice slice of pie, drizzle it with some additional salted caramel sauce. and then just add a fork! Salted Caramel Dark Chocolate Pecan Pie Print Prep time 35 mins Cook time 30 mins Total time 1 hour 5 mins Author: Leigh Anne Wilkes Recipe type: Pie Serves: 8 slices Ingredients ½ C butter ¾ C light corn syrup ⅔ C granulated sugar ⅔ C brown sugar 2 Tbsp water ½ tsp fine texture sea salt 1 C heavy cream 2 tsp vanilla 1 single crust pastry (homemade or storebought) 3 eggs, lightly beaten 2½ C pecan halves 6 oz. dark chocolate, coarsley chopped Instructions Caramel Sauce In a medium pan, melt butter over low h eat. Add in cornsyrup, grnaulated sugar, brown sugar, water and ½ tsp seal salt. Bring to a boil, stirringt often and reduce heat. Boil gently, uncovered for about 30 minutes or until reduced to 1¾ cups. Stir frequently. Remove from heat and add in heavy cream and vanilla. Cool for 30 minutes. Preheat oven to 350 degrees F. Prepare pastry crust. Put 1¼ c of caramel sauce into a boil. Stir in eggs. Stir in pecans and chocolate. Pour filling into unbaked pastry shell. Cover edges of pie with foil or pie crust shield. Bake for 25 minutes, remove foil and bake for another 20 minutes or until filling is set. Cool on a wire rack. 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Salted Caramel Dark Chocolate Pecan Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Christmas Light Cookies With Bows! These Christmas light cookies were made using the Christmas Light Bulb cookie cutter from AnnClarkCookieCutters.com. You can find the bow cookie cutter there, too, along with so many other beautiful shapes! — Here’s what you’ll need for this project: Chocolate … Continue reading → The post Christmas Light Cookies With Bows! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Caramelized Onion Tart with Brie and Cambozola Cheese Impress your guests with this easy and delicious Caramelized Onion Tart with Brie and Cambozola Cheese. I’ve made this yummy caramelized onion tart three times in the last couple weeks. It has become my go to appetizer for holiday parties this year. No one is complaining! Whenever I am given the option of bringing something sweet or savory to a party I always go for the savory. I first took it to a fun ladies tea a couple of my friends hosted and it was a hit. I was asked to cut it into small pieces to make sure that everyone got a piece. I also took it to a white elephant party and one other Christmas party. It disappeared all three times. This tart has a lot of amazing flavors going on – the onions that have been caramelized in a little sugar and balsamic vinegar, two kinds of cheeses and a sprinkle of fresh tarragon. It uses puff pastry which I buy at the store. Let it sit at room temperature for a while before you try to work with it. Roll it out into a 10 x 14 inch rectangle and then poke it with a fork all over. Caramelize your onions, I like them nice and caramelie (is that a word??) Spread them over the puff pastry. And then top it with thin slices of brie and cambozola cheese. You could also use blue cheese in place of the cambozola if you prefer. I do remove the rind from the brie even though you don’t have to because it is totally edible. I just like it better that way. Then a sprinkle of fresh tarragon. Use dried if you don’t have fresh. Bake it at 400 degrees F for about 15-18 minutes or until it gets nice and puffy and golden brown. Do you have a go to appetizer for holiday parties? Here are a couple of my other favorites: Cranberry Salsa Bloomin Onion Bread Caramelized Onion Tart with Brie and Cambozola Cheese Print Prep time 10 mins Cook time 40 mins Total time 50 mins Author: LeighAnne Wilkes Serves: 20 pieces Ingredients 2 Tbsp olive oil 4 cups of sliced onions, sliced root-to-top into ¼-inch thick slices (about 2-3 med onions) 1 Tbsp brown sugar 2 Tbsp balsamic vinegar ½ tsp salt ½ tsp pepper 8 oz frozen puff pastry (defrosted a couple hours in the fridge) 2 oz chilled Brie cheese, rind removed and sliced thinly 2 oz Cambozola or other blue cheese, sliced thinly 2 Tbsp chopped fresh tarragon Instructions Put oil in a large pan. Add onions and cook until beginning to soften and brown. Add sugar, vinegar, salt and pepper. Turn the heat down and continue to cook unjtil caramelized, about 20 minutes Roll pastry into a 10-to-14-inch rectangle . Place pastry on a baking sheet lined with parchment paper. Prick with a fork all over to prevent the pastry from forming big bubbles while baking. Place onions over pastry, cover to the edges. Dot with cheese. Sprinkle with tarragon. Bake in a preheated oven at 400°F for 15-18 minutes or until cheese has melted and pastry is crispy. 3.5.3208 Recipe from Simply Recipes Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Caramelized Onion Tart with Brie and Cambozola Cheese. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Peppermint Hot Chocolate Meringue Cookies Meringue cookies are one of my favorite treats to make for the Holidays! You only need a few ingredients and you can flavor them any way you like. These peppermint hot chocolate meringue cookies are an updated version of the recipe … Continue reading → The post Peppermint Hot Chocolate Meringue Cookies appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Reindeer Cookies! These reindeer cookies were made using the Long Fancy Plaque cutter from Ann Clark Cookie Cutters. It’s one of my favorite shapes! — Here’s what you’ll need for this project: Roll-out cookie dough (use your favorite recipe or get mine in the … Continue reading → The post Reindeer Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Snowflake Cookies! I love decorating the tree with edible ornaments! These snowflake cookies were made using my gingerbread cookie recipe, which you can find here. — The snowflake cookie cutter that I used for this project is available at AnnClarkCookieCutters.com. — Here are the rest of … Continue reading → The post Snowflake Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Holiday Cookie Decorating With Wilton and Michaels! I love decorating with royal icing all year long, but holiday cookie decorating is extra special! This year, I’ve teamed up with Wilton and Micheals to create this set of cookies. — Here’s what you’ll need for this project: Roll-out cookie dough (use … Continue reading → The post Holiday Cookie Decorating With Wilton and Michaels! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Gluten Free Cranberry Clementine Cake with White Chocolate Ganache. Make the most amazing Christmas dessert with this Gluten Free Cranberry Clementine Cake with White Chocolate Ganache. There are more uses for cranberry sauce than just garnishing turkey! Today is the last day of our Bake Craft Sew Decorate series. I hope you have enjoyed all the amazing and yummy recipes that have been shared. I know I have quite the list of things to make! Brielle from Breezy Bakes helps us close it out for this year with this amazing cake. I love that it is gluten free but I guarantee you, even if you aren’t gluten free you are going to want to make this – it looks delicious! I know the gluten free people at my house are going to love it. Please be sure and visit Brielle at her blog and then check out all the other fun things that have been shared as part of Bake Craft Sew Decorate. Visit my friends Mique who is sharing Craft ideas and Cindy who is sharing Sew ideas and Mallory and Savannah at Classy Clutter who are sharing decorating ideas! Why HAPPY HOLIDAYS to you!!! Can you believe we are in the midst of Christmas chaos?! Isn’t it lovely??? I’m Brielle from Breezy Bakes and I am so excited to be a part of this year’s Bake Craft Sew Decorate. What an amazing bunch of talented ladies bringing you some super fun ideas. I hope you enjoy my holiday recipe and head on over to my site to see all my gluten free creations that are just as amazing as their gluten filled counterparts. I’ll even betcha! Thanksgiving and Christmas are two holidays that never cease to remind me of how much I have evolved…ahem…matured over the last 32 years of my life. From seeing the obnoxious curly haired, spaced out teeth, thick glasses girl in all of our holiday home videos to glancing in the mirror now, I’d say time is on my side. I’m not even exaggerating here. I’ve shown pictures of my young self to the teenagers at the high school where I used to work, as well as to the youth at our church, just to prove to them that life does get better. I’ve gotten a couple of responses along the lines of, “Wow miss! Is that even you?! You were U-G-L-Y!” That’s the great thing about teenagers…they have NO filter. Kind of refreshing, kind of heart stabbing. But my looks aren’t the only thing that has refined over the years. My palate has taken a much more sophisticated direction as well. Here’s what a typical holiday family dinner consisted of at my house: turkey or ham, stuffing, cranberry sauce, homemade rolls, green bean casserole, sweet potatoes, mashed potatoes, gravy, seven layer salad, pumpkin pie, pecan pie, whipped cream, and ice cream. Here was my reaction to most of those items for the majority of my childhood: ew, bleh, ick, gross, gag, cough, WAH!!! So most holidays this is what my plate looked like: turkey, mashed potatoes, roll, another roll, another roll, just one more roll, and ice cream. Perfect meal, right?! NO!!!! Now being all adult like and sophisticated and pushing into the MID-30’s…I can now see the error of my naive ways. Holiday food is DELICIOUS!!! I missed out for so many years. Besides having developed a love affair with stuffing, which literally made me dry heave as a kid, I have come to truly love cranberries. Cranberry pie? YES! Cranberry cupcakes? Bring it on! And especially cranberry sauce. Relish? Sauce? I don’t care. Either one tastes good to me. A holiday meal just isn’t complete without a little pucker of cranberry. Now I’m all about switching up your holiday desserts. I’ve had about enough pumpkin and pecan pies to last me a lifetime. Not saying they aren’t yummy and all, but holidays are for FUN and what’s more fun than discovering new and amazing foods that make your taste buds do a little hokey pokey in your mouth? That is why you NEED to make this Gluten Free Cranberry Clementine Cake with White Chocolate Ganache for your next holiday gathering. First of all, we all know someone that is gluten free, right? It’s pretty much inevitable nowadays that you will have at least somebody at your Christmas party/potluck that has an allergy, and most likely it will be a gluten allergy. Well your mission, if you choose to accept it, is to run up to that person, grab them by the shoulders and scream all crazy-like into their face, “You can have your cake and eat it too!!!” Of course they will think you are insane, but you will hands down be their ultimate hero this holiday season for providing them with the best Christmas cake they have ever had. Let me break it down to you. It’s a clementine white chocolate cake made with a combination of gluten free flours, most of which is coconut flour. Coconut flour yields a soft, tender crumb and adds a bit of sweetness to cakes. Delish. But then the batter also has fresh squeezed clementine juice and rind in it to bring out this tangy citrusy flavor. It’s all those memories of getting clementines in your stockings baked into this one lovely cake. And then white chocolate! Yes, melted white chocolate gets folded into the batter at the very end. But wait! As if that isn’t good enough, you swirl in some whole cranberry sauce just before baking to create these beautiful marbled cakes that get stacked on top of each other, each with a layer of clementine flavored white chocolate ganache. I mean really??? REALLY! Does it get any better than that? It does actually. It does because this cake is gorgeous. Not only do you get to please all your guests with the flavor of this cake, but you get to secretly listen to all the “Oooohs” and “Awwwws” of people walking by the dessert table just eyeing your beautiful creation. I’m all about what’s in it for me when I bake, and I’m telling you, what’s in it for you is praise, praise, PRAISE! So take the next step in your holiday evolution, step out of the box of making pies, and give this sophisticated dessert a try. This is one cake that tastes just as good as it looks! Gluten Free Cranberry Clementine Cake with White Chocolate Ganache Print Prep time 20 mins Cook time 30 mins Total time 50 mins Make the most amazing Christmas dessert with this Gluten Free Cranberry Clementine Cake with White Chocolate Ganache. There are more uses for cranberry sauce than just garnishing turkey! Author: Brielle Recipe type: Dessert Serves: 12 pieces Ingredients For the cake: 2 sticks butter, room temperature 1½ cups granulated sugar 3 eggs ½ teaspoon almond extract 1 teaspoon salt 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon xanthan gum ¾ cup coconut flour ½ cup brown rice flour ⅓ cup sweet sorghum flour, plus more for dusting pan ⅔ cup potato starch ¼ cup tapioca starch ⅓ cup fresh squeezed clementine juice (about 4 clementines) 2 teaspoons clementine zest ½ cup milk (I used 2%) ½ cup plus 2 tablespoons white chocolate chips 1 cup whole cranberries canned cranberry sauce For the ganache: 3 tablespoons clementine juice 3 tablespoons heavy whipping cream 2 cups white chocolate chips 1 teaspoon clementine zest Instructions Preheat oven to 350 degrees. Grease and lightly flour (using sorghum flour) 2 round cake pans. Set aside. In a stand mixer or using a large mixing bowl with handheld mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating on low for 30 seconds after each addition. Add almond extract and mix until incorporated. In a separate small mixing bowl, sift together salt, baking powder, baking soda, xanthan gum, coconut flour, brown rice flour, sorghum flour, potato starch, and tapioca starch. Add half of this dry mixture to batter and mix on low until smooth. Add milk, clementine juice, and zest to batter and mix until incorporated. Add remaining sifted dry ingredients to the batter and mix until smooth. In a microwave safe bowl, heat white chocolate chips at 50% power for 45 seconds. Remove and stir. Continue stirring until smooth. If chocolate isn't smooth after at least a minute of stirring, return to the microwave at 50% power for 15 second intervals. Fold melted white chocolate into the batter and mix until evenly distributed. Pour half of cake batter into one pan, and the other half into the other. Stir cranberry sauce to break up and jelly pieces. Drop dollups of cranberry sauce scattered over the tops of each cake, about ½ cup total for each cake. Using a knife, swirl cranberry sauce into batter for marbled effect. Bake cakes at 350 degrees for 30-35 minutes or until tops spring back at the touch of a finger and toothpick inserted into middle of cakes comes out clean. Make sure to test in a spot without cranberries. Remove from oven and allow to cool in pans on a cooling rack for 15-20 minutes. Carefully flip cakes out of pans, invert right side up, and allow to completely cool on cooling racks before assembling. To make the ganache, mix together 3 tablespoons clementine juice with 3 tablespoons heavy cream in a microwave safe dish. Heat on high for 45 seconds. Remove from microwave and stir. Pour 1 cup white chocolate chips into heated mixture and stir until chocolate melts and is completely smooth. Add in additional cup of chocolate chips and stir until coated with melted mixture. Return to microwave and heat at 50% power for 30 seconds. Remove and stir for 1 minute. Return to microwave for additional 15 second intervals, stirring in between, until ganache is smooth. Stir in 1 teaspoon of clementine zest. Allow ganache to cool to touch. To assemble cake, place one cake on a platter and pour ½ ganache over the top in the middle of the cake. Spread ganache up to ¼" away from the edge. Place second cake on top. Pour remaining ganache over the top in the middle of the cake. Spread ganache to the edge of the cake. Decorate cake as desired and serve at room temperature. Store cake covered in fridge for 3-5 days or in freezer for up to 3 months. 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Gluten Free Cranberry Clementine Cake with White Chocolate Ganache.. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Penguin Cookies! These penguin cookies will stay warm all winter long wearing their royal icing scarves! — The penguin cookie cutter that I used to make these cookies is from Ann Clark Cookie Cutters. You can find this and lots of other adorable shapes … Continue reading → The post Penguin Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Donut Tree Dessert A Donut Tree Dessert is the perfect thing to serve at any holiday party. Just watch it disappear! Please welcome Jen from Pink When to the blog today. She’s got such a fun idea to share with you today. I am totally making one of these fun Donut Tree Dessert. The kids are going to love it!! Don’t forget to visit my friends Mique who is sharing Craft ideas and Cindy who is sharing Sew ideas and Mallory and Savannah at Classy Clutter who are sharing decorating ideas! Exciting right!? Be sure to check out all the ideas they are sharing each day as part of Bake Craft Sew Decorate Hello everyone! My name is Jen and I blog over on a little corner of the web at a spot called PinkWhen. I am so excited that Leigh Anne invited me over to share with you a delicious holiday dessert. Today I am going to share with you a very Merry Christmas Donut Tree Dessert. (I will warn you ahead of time…if the kids help, you may not end up with a full tree!) This is a fun dessert to serve at a holiday table or a work party. It’s easy and delicious, and it’s super fun to make. Let’s get started! To get started, you will want to have a few things on hand: favorite chocolate cake mix green and yellow chocolate dipping chocolates festive sprinkles donut maker Once you have your cake mix ready and your donut maker heated, start filling the machine with batter. You can either measure out 2 Tablespoon of batter for each donut, or you can use a nifty pancake batter dispenser. It works like a charm and is less mess. Merry Christmas Donut Tree Dessert After the machine is filled, close the lid and allow them to bake for 5 minutes. Carefully remove the donuts and place them on a wire rack to cool. Melt the dipping chocolate and start dipping the donuts to make the tree. I did a few yellow for the top, and the rest were dipped green. Add the sprinkles to the covered donuts, and allow to fully cool. Arrange the completed donuts on a serving tray and watch as they quickly disappear. I even added a few decorations and bells to make the dish a little more festive and inviting. This is a fun and easy Christmas dessert, and one that everyone will enjoy. Thank you again for allowing me to guest post over here with Leigh Anne today! I hope you enjoy this festive recipe. If you are looking for a little additional Christmas inspiration, you might also enjoy this Countdown Chalkboard Charger. You may also enjoy this list of 15 freezer crock pot meals with printable shopping list. Or if you have a little one, they may enjoy these printable Christmas coloring pages. Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Donut Tree Dessert. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

A Donut Tree Dessert is the perfect thing to serve at any holiday party.  Just watch it disappear!

Please welcome Jen from Pink When to the blog today.  She’s got such a fun idea to share with you today.  I am totally making one of these fun Donut Tree Dessert.  The kids are going to love it!!

Don’t forget to visit my friends Mique who is sharing Craft ideas and Cindy who is sharing Sew ideas and Mallory and Savannah at Classy Clutter who are sharing decorating ideas!    Exciting right!?  Be sure to check out all the ideas they are sharing each day as part of Bake Craft Sew Decorate

Hello everyone! My name is Jen and I blog over on a little corner of the web at a spot called PinkWhen. I am so excited that Leigh Anne invited me over to share with you a delicious holiday dessert. Today I am going to share with you a very Merry Christmas Donut Tree Dessert. (I will warn you ahead of time…if the kids help, you may not end up with a full tree!) This is a fun dessert to serve at a holiday table or a work party. It’s easy and delicious, and it’s super fun to make. Let’s get started!

To get started, you will want to have a few things on hand:

• favorite chocolate cake mix
• green and yellow chocolate dipping chocolates
• festive sprinkles
• donut maker

Once you have your cake mix ready and your donut maker heated, start filling the machine with batter. You can either measure out 2 Tablespoon of batter for each donut, or you can use a nifty pancake batter dispenser. It works like a charm and is less mess.

Merry Christmas Donut Tree Dessert

After the machine is filled, close the lid and allow them to bake for 5 minutes. Carefully remove the donuts and place them on a wire rack to cool.

Melt the dipping chocolate and start dipping the donuts to make the tree. I did a few yellow for the top, and the rest were dipped green. Add the sprinkles to the covered donuts, and allow to fully cool.

Arrange the completed donuts on a serving tray and watch as they quickly disappear. I even added a few decorations and bells to make the dish a little more festive and inviting.

This is a fun and easy Christmas dessert, and one that everyone will enjoy.

Thank you again for allowing me to guest post over here with Leigh Anne today! I hope you enjoy this festive recipe. If you are looking for a little additional Christmas inspiration, you might also enjoy this Countdown Chalkboard Charger.

You may also enjoy this list of 15 freezer crock pot meals with printable shopping list.

Or if you have a little one, they may enjoy these printable Christmas coloring pages.

Author information

Leigh Anne

Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.

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Latte Art Cookies! As I sit here writing this, I’m sipping on my favorite Holiday drink: the chestnut praline latte from Starbucks. It’s a good thing they don’t offer these all year round because I find them very difficult to resist while they’re … Continue reading → The post Latte Art Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Live Chat On Cookie Connection! Join me for a live chat tomorrow at 11:30am Central on Cookie Connection! — If you can’t make it tomorrow, you can head over there now to ask your questions in advance. The chat will still be available for viewing … Continue reading → The post Live Chat On Cookie Connection! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Sweet Potato Pie Sweet Potato Pie is a must make Southern classic, perfect for your holiday table! Welcome Julie from Bread Booze and Bacon. I have never met Julie in person (like a lot of my blogger friends) but she and I have worked together and she use to be a contributor here on the blog (I miss you Julie!) She has lots of yummy recipes on her site so please pay her a visit! Welcome to Bake Craft Sew Julie!! Be sure and pay a visit to my friends Mique who is sharing Craft ideas and Cindy who is sharing Sew ideas! They will have something new everyday too! I love love love sweet potatoes! They’re one of my flavor obsession, and yet somehow I’ve never had a sweet potato pie! Today we remedy that. Growing up I had a slew of Southern foods around thanks to my grandma. Black eyed peas for New Year’s, Sunday supper with fried chicken mashed potatoes and white cornbread, banana pudding, and chicken & noodles. But I can’t ever recall having this very Southern pie. Which now that I’ve seen that light, is really sad. For those that think sweet potato pie is weird, stop it! Stop it right now. This pie is totally divine and you can even serve it to pumpkin pie lovers and I’ve got 10 bucks they’ll happily cheat on their regular pie with mine. This sweet potato pie is creamy, rich, and full of the fall spices we know and love. While it does take a little extra effort because we’re roasting the sweet potatoes at home instead of buying some canned filling, you’ll know where the effort went when you take your first bite. Give your Thanksgiving guests the Pepsi challenge with their favorite pumpkin pie and this sweet potato pie. It doesn’t matter which they choose. Everyone will be a winner! Sweet Potato Pie Print Sweet Potato Pie is a must make Southern classic, perfect for your holiday table! Author: First Prize Pies cookbook Recipe type: Dessert Serves: 8 to 12 slices Ingredients 1 deep dish 9-inch pie crust (homemade or store bought) 2 to 3 red garnet sweet potatoes (about 1 to 1.5 pounds total, before cooking) ½ cup brown sugar ½ cup maple syrup 1 egg 2 tablespoons flour ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon salt ½ cup buttermilk ½ cup heavy cream Instructions Preheat oven to 425 degrees F. Line a baking sheet with foil. Rinse the sweet potatoes and pierce each one all over with a fork. Place the potatoes on the prepared baking sheet and bake for 45 minutes to 1 hour, until the potatoes are fork tender inside. Remove from the oven and allow to rest until cool enough to handle. While the potatoes cool, blind bake your pie crust. Place your pie crust into a 9-inch deep dish pie plate. trim off any excess dough from the edges of the plate. Embellished the edge of the crust as desired (pressing a for into the dough is a simple decoration that makes the pie feel a little more homemade). Measure a piece of foil (or parchment paper) large enough to fit over the pie dough. Carefully place the foil into the pie plate, over the dough, and press it down to cover the side and bottom of the dough. Pour 1 pound of dried beans (or pie weights) into the pie plate on top of the foil; spread them out evenly. Bake the crust for 20 minutes, or until the edges of the crust are lightly golden and the side and bottom are set. Remove from the oven. Reduce heat to 350 degrees F. Cut each sweet potato in half and scoop out the center using a spoon. Discard the skins. Place the potato flesh into a food processor or blender (you could use a hand mixer and a regular mixing bow, bot the filling won’t be as smooth). Add the brown sugar and maple syrup. Blend until combined and smooth. Add the egg and blend until incorporated. In a small bowl, stir together the flour, cinnamon, ginger, and salt. Add to the sweet potato mixture and blend until combined. Pour in the buttermilk and cream and blend until smooth. Pour the pie filling into the prepared crust. Give the pie plate a little shake (carefully!) to evenly distribute the filling. Bake for 30 to 40 minutes, or until the outer edges or the filling are set and the middle is still slightly wobbly. Remove from the oven and place the pie on a wire rack to cool completely. Once the pie is cooled to room temperature the center will have set up. If you rush things and cut the pie too early, the center may still be on the runny side. Notes You can also put this pie in the fridge, once it’s cooled down enough to handle, to help set the center. Just let it come back up to room temperature (on the counter or pop it into a low heat oven) before serving. 3.5.3208 Continue reading Sweet Potato Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Julie Espy to let us know. Enjoy the posts.

Sweet Potato Pie is a must make Southern classic, perfect for your holiday table!

Welcome Julie from Bread Booze and Bacon.   I have never met Julie in person (like a lot of my blogger friends) but she and I have worked together and she use to be a contributor here on the blog (I miss you Julie!)  She has lots of  yummy recipes on her site so please pay her a visit!  Welcome to Bake Craft Sew Julie!!   Be sure and pay a visit to my friends Mique who is sharing Craft ideas and Cindy who is sharing Sew ideas!    They will have something new everyday too!

I love love love sweet potatoes! They’re one of my flavor obsession, and yet somehow I’ve never had a sweet potato pie! Today we remedy that. Growing up I had a slew of Southern foods around thanks to my grandma. Black eyed peas for New Year’s, Sunday supper with fried chicken mashed potatoes and white cornbread, banana pudding, and chicken & noodles. But I can’t ever recall having this very Southern pie. Which now that I’ve seen that light, is really sad.

For those that think sweet potato pie is weird, stop it! Stop it right now. This pie is totally divine and you can even serve it to pumpkin pie lovers and I’ve got 10 bucks they’ll happily cheat on their regular pie with mine. This sweet potato pie is creamy, rich, and full of the fall spices we know and love. While it does take a little extra effort because we’re roasting the sweet potatoes at home instead of buying some canned filling, you’ll know where the effort went when you take your first bite. Give your Thanksgiving guests the Pepsi challenge with their favorite pumpkin pie and this sweet potato pie. It doesn’t matter which they choose. Everyone will be a winner!

Sweet Potato Pie

 

Print

Sweet Potato Pie is a must make Southern classic, perfect for your holiday table!

Author: First Prize Pies cookbook

Recipe type: Dessert

Serves: 8 to 12 slices

Ingredients

• 1 deep dish 9-inch pie crust (homemade or store bought)
• 2 to 3 red garnet sweet potatoes (about 1 to 1.5 pounds total, before cooking)
• ½ cup brown sugar
• ½ cup maple syrup
• 1 egg
• 2 tablespoons flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup buttermilk
• ½ cup heavy cream

Instructions

1. Preheat oven to 425 degrees F. Line a baking sheet with foil.
2. Rinse the sweet potatoes and pierce each one all over with a fork. Place the potatoes on the prepared baking sheet and bake for 45 minutes to 1 hour, until the potatoes are fork tender inside. Remove from the oven and allow to rest until cool enough to handle.
3. While the potatoes cool, blind bake your pie crust. Place your pie crust into a 9-inch deep dish pie plate. trim off any excess dough from the edges of the plate. Embellished the edge of the crust as desired (pressing a for into the dough is a simple decoration that makes the pie feel a little more homemade). Measure a piece of foil (or parchment paper) large enough to fit over the pie dough. Carefully place the foil into the pie plate, over the dough, and press it down to cover the side and bottom of the dough. Pour 1 pound of dried beans (or pie weights) into the pie plate on top of the foil; spread them out evenly.
4. Bake the crust for 20 minutes, or until the edges of the crust are lightly golden and the side and bottom are set. Remove from the oven.
5. Reduce heat to 350 degrees F.
6. Cut each sweet potato in half and scoop out the center using a spoon. Discard the skins. Place the potato flesh into a food processor or blender (you could use a hand mixer and a regular mixing bow, bot the filling won’t be as smooth). Add the brown sugar and maple syrup. Blend until combined and smooth. Add the egg and blend until incorporated.
7. In a small bowl, stir together the flour, cinnamon, ginger, and salt. Add to the sweet potato mixture and blend until combined. Pour in the buttermilk and cream and blend until smooth.
8. Pour the pie filling into the prepared crust. Give the pie plate a little shake (carefully!) to evenly distribute the filling.
9. Bake for 30 to 40 minutes, or until the outer edges or the filling are set and the middle is still slightly wobbly.
10. Remove from the oven and place the pie on a wire rack to cool completely. Once the pie is cooled to room temperature the center will have set up. If you rush things and cut the pie too early, the center may still be on the runny side.

Notes

You can also put this pie in the fridge, once it’s cooled down enough to handle, to help set the center. Just let it come back up to room temperature (on the counter or pop it into a low heat oven) before serving.

3.5.3208

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Chocolate Peppermint Pie Chocolate Peppermint Pie is easy to make and celebrates the flavors of the season! Please welcome Jamielyn from I Heart Naptime to the blog! Jamielyn is one of my most favorite bloggers and I am lucky enough to be in some blogger groups with her and learn from her blogging expertise! I use to be a contributor on her blog. Her blog is full of wonderful recipes, crafts and fun DIY ideas – be sure and visit her often!! So glad to have her on the blog today. Hello friends! I’m Jamielyn from I Heart Naptime where I share EASY recipes, DIY crafts and free printables. I’m so excited to be here today for the Bake Craft Sew series. I just adore Leigh Anne and all of her delicious recipes. One of my all time favorite Christmas desserts is chocolate peppermint pie. It’s so simple to make and brings all of the favorite flavors of this season together so perfectly. This pie is made with a chocolate crust, chocolate pudding, mint fluff, andes mints, candy canes and melted chocolate. It’s super easy to put together and always a crowd pleaser around the holidays. Chocolate Mint Pie Print Author: Jamielyn Nye Recipe type: Dessert Ingredients Premade chocolate pie crust 1 (3.4 ounce) box chocolate pudding, plus milk 4 ounces cream cheese, softened 3 Tablespoons sugar ½ cup heavy cream 1 cup frozen whipped topping, thawed ½ teaspoon peppermint extract ⅓ cups chopped andes mint Crushed candy canes, optional Melted chocolate, optional Instructions Make the chocolate pudding according to the package directions. Place in the refrigerator. In a medium sized bowl beat the cream cheese and sugar. Stir in the heavy cream and beat for 3 minutes, or until the mixture has thickened. Fold in whipped topping and andes mints. Spread the chocolate pudding onto the bottom of the pie. Then gently spread the mint topping on. Place in the refrigerator for at least one hour to set. Drizzle melted chocolate and sprinkle candy canes onto the pie before serving. 3.5.3208 Enjoy! Thanks for having me today! I’d love for you to come by my blog I Heart Naptime sometime and say hi at my blog or on instagram. Have a great day! Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Chocolate Peppermint Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Chocolate Peppermint Pie is easy to make and celebrates the flavors of the season!

Please welcome Jamielyn from I Heart Naptime to the blog!  Jamielyn is one of my most favorite bloggers and I am lucky enough to be in some blogger groups with her and learn from her blogging expertise!  I use to be a contributor on her blog.  Her blog is full of wonderful recipes, crafts and fun DIY ideas – be sure and visit her often!!  So glad to have her on the blog today.

Hello friends! I’m Jamielyn from I Heart Naptime where I share EASY recipes, DIY crafts and free printables. I’m so excited to be here today for the Bake Craft Sew series. I just adore Leigh Anne and all of her delicious recipes.

One of my all time favorite Christmas desserts is chocolate peppermint pie. It’s so simple to make and brings all of the favorite flavors of this season together so perfectly.

This pie is made with a chocolate crust, chocolate pudding, mint fluff, andes mints, candy canes and melted chocolate. It’s super easy to put together and always a crowd pleaser around the holidays.

 

Chocolate Mint Pie

 

Print

Author: Jamielyn Nye

Recipe type: Dessert

Ingredients

• Premade chocolate pie crust
• 1 (3.4 ounce) box chocolate pudding, plus milk
• 4 ounces cream cheese, softened
• 3 Tablespoons sugar
• ½ cup heavy cream
• 1 cup frozen whipped topping, thawed
• ½ teaspoon peppermint extract
• ⅓ cups chopped andes mint
• Crushed candy canes, optional
• Melted chocolate, optional

Instructions

1. Make the chocolate pudding according to the package directions.
2. Place in the refrigerator.
3. In a medium sized bowl beat the cream cheese and sugar. Stir in the heavy cream and beat for 3 minutes, or until the mixture has thickened.
4. Fold in whipped topping and andes mints.
5. Spread the chocolate pudding onto the bottom of the pie. Then gently spread the mint topping on.
6. Place in the refrigerator for at least one hour to set. Drizzle melted chocolate and sprinkle candy canes onto the pie before serving.

3.5.3208

 

 

Enjoy!

Thanks for having me today! I’d love for you to come by my blog I Heart Naptime sometime and say hi at my blog or on instagram.

Have a great day!

Author information

Leigh Anne

Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.

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Pumpkin Crunch Cake We’ve had lots of pumpkin goodness around the blog lately. It’s that time of year. Today we welcome Ginger from GingerSnapCrafts with a delicious Pumpkin Crunch Cake. Be sure and check out Ginger’s fun blog where she shares not only recipes but lots of fun craft ideas too. Hello! Hello! It’s Ginger from GingerSnapCrafts.com, & I am so excited to be here today! This is my very first time participating in Bake, Craft, Sew & Decorate. I’m usually over on my blog sharing an easy craft, my latest DIY project or a yummy recipe like this Pumpkin Crunch Cake! We have this cake every year near Thanksgiving. We usually use this recipe for a birthday cake for my daughter, Cara. Her birthday is November 29th. She’s our Thanksgiving baby! This year it falls on the weekend after Thanksgiving. I got this amazing recipe from my friend, Hayley several years ago when we lived down in Texas. Now it has become a yummy family tradition. As soon as November rolls around my kiddos start asking for it! ha! It has the perfect blend of crunchiness, nuttiness, sweetness & of course, pumpkin! Ingredients: 1 large 15 oz. can of pumpkin 1 12 oz.can evaporated milk 1/2 tsp cinnamon 1 cup sugar 3 eggs 1 box of yellow pudding cake mix 1 package chopped nuts 2 sticks butter, melted Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together. Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray. Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture. Pat chopped nuts over mix. I used chopped walnuts. Spoon melted butter evenly over the surface. Bake at 350° for 50-60 minutes or until done & slightly golden brown. I hope you try this Pumpkin Crunch Cake recipe! I’m sure it will become one of your family’s favorite, too! Pumpkin Crunch Cake Print Prep time 15 mins Cook time 60 mins Total time 1 hour 15 mins Author: LeighAnne Wilkes Recipe type: Cake Serves: 15 servings Ingredients 1 large 15 oz. can of pumpkin 1 12 oz.can evaporated milk ½ tsp cinnamon 1 cup sugar 3 eggs 1 box of yellow pudding cake mix 1 package chopped nuts 2 sticks butter, melted Cream Cheese Frosting 8 oz. cream cheese ¾ cup Cool Whip 1 cup powdered sugar Instructions Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray. Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture. Pat chopped nuts over mix. I used chopped walnuts. Spoon melted butter evenly over the surface. Bake at 350° for 50-60 minutes or until done & slightly golden brown. When cooled, turn over on plate & frost. This is the cream cheese frosting recipe I use every single time. Yum! Cream Cheese Frosting Bring cream cheese to room temperature. Mix cream cheese & Cool Whip together in a small bowl. Gradually stir in the powdered sugar. Stir until smooth. Frost the cake, cut into pieces & then serve. This cake is best served at room temperature. Store leftovers (if you have any!) covered in the refrigerator. 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Pumpkin Crunch Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Pumpkin Cheesecake Bars Pumpkin Cheesecake Bars are the perfect combo of cheesecake and pumpkin pie.On Wednesday I shared with you an activity and dinner I was in charge of at church. It was for our women’s organization and it was our kick off to the holiday season. It was a lovely evening with a delicious dinner and program. You can read more about Christmas Jar program here. The evening also included dinner. For dessert we served these delicious Pumpkin Cheesecake Bars. They begin with a crunchy nutty layer on the botton, then a pumpkin cheesecake layer and then a nice smooth sour cream layer and then topped with crunchy, nutty topping. It is the perfect combination of pumpkin pie and cheesecake The yummy pumpkin cheesecake layer is sandwiched in between two nutty, crunch layers. The dessert was a big success and there were lots of requests for the recipe. We also made a nut free version, just leaving out the pecans, for anyone with a nut allergy and it worked just fine. So if you have pie fans and cheesecake fans this Thanksgiving, give pumpkin cheesecake bars a try and make everyone happy! Pumpkin Cheescake Bars Print Prep time 20 mins Cook time 40 mins Total time 1 hour Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 15 servings Ingredients Crust 1 cup all-purpose flour ¾ cup packed light brown sugar ¼ teaspoon salt ½ cup (1 stick) chilled butter, diced 1 cup pecan halves (about 4 ounces) ¾ cup old-fashioned or quick rolled oats Filling: 1 (8-ounce) package cream cheese, room temperature 1½ cups canned pure pumpkin (a little less than a full 15-ounce can) 1 cup granulated sugar 1 large egg 1½ teaspoons ground cinnamon ½ teaspoon ground ginger Topping: 2 cups sour cream 4 tablespoons sugar ½ teaspoon vanilla extract Instructions Preheat the oven to 350°F. Lightly coat a 9X13-inch metal baking pan with cooking spray. Set aside. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside. Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened by not clumping. Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan. Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes. Cool crumbs. While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while preparing filling. Keep the oven turned on. For filling, blend all the ingredients in the same blender or food processor (no need to clean it in between) until smooth. Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes. Keep that oven on! For the topping, whisk all the ingredients together in a bowl. Spread the topping evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges, about 5-7 minutes. Cool the bars completely in the pan set on a cooling rack. Once cooled, sprinkle the golden crumbs over the topping and gently press them into the topping. Cover the bars and chill until cold, about 2 hours. Cut into squares and serve. 3.5.3208 Recipe from Mel’s Kitchen Cafe Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Pumpkin Cheesecake Bars. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Spirograph Cookies! A few weeks ago, I was shopping with my mom at a store called Bop To Tottom in Kingston. The name of the store is pretty much the best way to describe it… it’s one of those stores that you’d … Continue reading → The post Spirograph Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Gluten Free Pumpkin Cake Gluten Free Pumpkin Cake is the perfect Thanksgiving dessert for your gluten free family and friends. Today’s Bake Craft Sew guest is Jillee from One Good Thing by Jillee. I have been in Utah this week and had the opportunity to attend a fun blogger event hosted by Jillee. It was to fun to see her and visit for a bit and she throws a good party! I am excited that she is sharing a gluten free recipe with us today. Homemade pumpkin pie is probably my favorite holiday treat! Pumpkin pie has been a tradition at all our Thanksgiving and Christmas gatherings for as long as I can remember. Unfortunately, my second oldest son, Kell, was diagnosed with Celiac disease several years ago and no longer can partake in our traditional pumpkin pie. Since gluten-free pie crust is something I have yet to master, I was thrilled when my sister, JoAnn, gave me a recipe for pumpkin “pie” cake a couple of years ago that can easily be made gluten-free. It’s become a tradition for me to bring this cake to holiday parties for my son and anyone else who wants to have some; and let me tell you – you would never know this cake is gluten-free! My whole family scarfs it down. Pumpkin “Pie” Cake Crust Ingredients 1 gluten-free yellow cake mix (set aside 1 cup for topping) 1 stick butter, softened 1 egg Directions Add all the ingredients to a medium bowl and beat with a hand mixer until combined. Press the crust into a lightly greased 9×13 pan. Filling Ingredients 1 29 oz can pumpkin 2 cups granulated sugar 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon mace 1/2 teaspoon allspice 4 eggs, beaten 2 cups milk 1 tablespoon butter Directions Add all the ingredients to a medium pot and heat on low until the mixture thickens. Pour the pumpkin pie filling over the crust. Topping Ingredients 1 cup gluten free yellow cake mix 1 tablespoon cinnamon 3 tablespoons butter, cold Directions Mix then cake mix and cinnamon together, then cut the butter in the mixture until crumbly. Sprinkle the topping over the pumpkin pie filling. Bake at 350 degrees for about 60 minutes. You want it to be “set” in the middle. Shake the pan a little and if the cake doesn’t “jiggle” then you know it’s done Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Gluten Free Pumpkin Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

 Gluten Free Pumpkin Cake is the perfect Thanksgiving dessert for your gluten free family and friends.

Today’s Bake Craft Sew guest is Jillee  from One Good Thing by Jillee.  I have been in Utah this week and had the opportunity to attend a fun blogger event hosted by Jillee.  It was to fun to see her and visit for a bit and she throws a good party!  I am excited that she is sharing a gluten free recipe with us today.

Homemade pumpkin pie is probably my favorite holiday treat! Pumpkin pie has been a tradition at all our Thanksgiving and Christmas gatherings for as long as I can remember. Unfortunately, my second oldest son, Kell, was diagnosed with Celiac disease several years ago and no longer can partake in our traditional pumpkin pie.

Since gluten-free pie crust is something I have yet to master, I was thrilled when my sister, JoAnn, gave me a recipe for pumpkin “pie” cake a couple of years ago that can easily be made gluten-free. It’s become a tradition for me to bring this cake to holiday parties for my son and anyone else who wants to have some; and let me tell you – you would never know this cake is gluten-free! My whole family scarfs it down.

Pumpkin “Pie” Cake

Crust

Ingredients

• 1 gluten-free yellow cake mix (set aside 1 cup for topping)
• 1 stick butter, softened
• 1 egg

Directions

Add all the ingredients to a medium bowl and beat with a hand mixer until combined.

Press the crust into a lightly greased 9×13 pan.

Filling

Ingredients

• 1 29 oz can pumpkin
• 2 cups granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon mace
• 1/2 teaspoon allspice
• 4 eggs, beaten
• 2 cups milk
• 1 tablespoon butter

Directions

Add all the ingredients to a medium pot and heat on low until the mixture thickens.

Pour the pumpkin pie filling over the crust.

Topping

Ingredients

• 1 cup gluten free yellow cake mix
• 1 tablespoon cinnamon
• 3 tablespoons butter, cold

Directions

Mix then cake mix and cinnamon together, then cut the butter in the mixture until crumbly. Sprinkle the topping over the pumpkin pie filling.

Bake at 350 degrees for about 60 minutes. You want it to be “set” in the middle. Shake the pan a little and if the cake doesn’t “jiggle” then you know it’s done

Author information

Leigh Anne

Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.

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