Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.
When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!
I made you gluten free pumpkin pie pop tarts. Yes you read that title right. While I was at Target the other day, I happened to notice a box of Pumpkin Pie Pop Tarts.
You can see the very long list of ingredients here. That gave me an idea to create my own gluten free pop tart recipe.
My gluten free pop tart recipe is healthier than that boxed version. I filled these with a pumpkin pie filling, but you can really fill them with whatever you like.
I used the base recipe for my Homemade Pop Tarts and just changed a few things around. These came out 10 times better than my original pop tart recipe. These would be great with a glass of almond milk.
Pour all the ingredients into a jar and mix very well. I make 5 at a time and they last all week! Great for those busy mornings. I think these would also be awesome with some chopped pecans too. Enjoy!
So in mid September we got the girls a pumpkin for Halloween.
I guess we were excited and maybe got it too early, because it rotted into a pile of mush. So we went out again, the week before Halloween and got another one. We had intentions of carving it also, but didn’t get a chance. So last night we decided to roast that sucker.
It took all night because we had to do it in pieces. We are now swimming in fresh pumpkin puree! I stuck half in the freezer, but used some of it to make some smoothies. They were delicious!