Pumpkin Pasties And Pumpkin Cookies! Aubrey Looks So Forward

pumpkin pasties and pumpkin cookies aubrey looks so forward multip img fea



Pumpkin pasties and pumpkin cookies! Aubrey looks so forward to these every Halloween 🎃.

When your family struggles with allergies, it means finding your own ways to participate. We always make our own treats that are safe for us.

But what about trick or treating? For us, we don’t have contact allergies which means the physical act of trick or treating is safe.

So what do we do with all that candy? Well, Aubrey leaves it on the table for the Halloween Fairy! She visits every Halloween and takes away the candy leaving a non food gift in its place. We’ve done Legos, books and other fun things. Then, we donate the candy to local organizations. It’s a great way to prevent her from feeling left out!

Now, on to the recipe!

Ingredients:
– @bobsredmill gluten free pie crust
– 2 sticks plant based butter (I use country crock olive oil blend)
– 6 TBS cold water
– 1 cup pumpkin puree
– 1/4 cup organic cane sugar
– 1/2 tsp cinnamon
– 1/8 tsp nutmeg

Directions:
– follow the directions on the back of the pie crust, replacing the shortening with butter. Make sure you roll out the dough and that it’s not sticking to your wax paper before you put it in the fridge
– while the crust is chilling, mix up the rest of the ingredients
– once the crust is chilled, cut out your shapes. We used stars but anything works. Just make sure there is enough of a center to hold the filling
– place a small amount of the pumpkin filling in the center leaving enough room to crimp the sides
– crimp the sides with a fork
– Bake at 400f for 30-40min until brown

Now, my husband isn’t a pumpkin fan so I saved some of the crust and cut out some pumpkins. I sprinkled those with some cinnamon sugar and baked them 25-30 minutes. Out popped some flakey little cookies. They were AWESOME with the left over @bradbakes butterscotch sauce from yesterday’s floats!

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