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Salted Caramel Turtle Bark

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This Salted Caramel Turtle Bark recipe is so quick & easy to make! Caramel, pecans and dark chocolate are combined in this simple salted caramel turtle bark candy. If you like chocolate turtles, you’re going to love this easy shortcut recipe!

Salted Caramel Turtle Bark

What is Salted Caramel Turtle Bark?

Salted caramel chocolate bark features dark chocolate (you can use any type chocolate), that’s topped with toasted pecans and delicious caramel. I sprinkled it lightly with flaky sea salt, which makes it taste like a deluxe sweet-and-salty chocolate candy bark.

It makes a simple holiday gift idea for friends, family or your kid’s teachers and instructors. The five-ingredient salted caramel chocolate bark will be very much appreciated and enjoyed!

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What Ingredients Do I Need to Make Salted Caramel Turtle Bark?

To make this delicious Salted Caramel Turtle Bark, you’ll only need 5 Ingredients:

  • Dark Chocolate Chips
  • Soft Caramels
  • Heavy Cream
  • Pecans
  • Flaky Sea Salt

Salted Caramel Turtle Bark

How do you Make Salted Caramel Turtle Bark?

To make this easy Salted Caramel Turtle Bark,

Step 1: Line a baking sheet with parchment paper. Set aside. Then (on a different pan) roast the pecans in the oven at 300 F for 5 – 7 minutes or until roasted. (Optional, you can skip roasting the pecans if needed)

Step 2: Place the chocolate in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating. Pour the melted chocolate onto the prepared baking sheet and use a spatula or a knife to spread it into a thin layer, about 1/4-inch thick.

Step 3: While the chocolate is still wet, melt the (unwrapped) soft caramels with the heavy cream in a microwave-safe bowl at 30 second increments until melted, stirring in between. Stir until smooth then drizzle it over the chocolate. Cover with the roasted pecans, then sprinkle the salt on top.

Step 4: Refrigerate the caramel bark to set the chocolate, about 30 minutes. Once set, break it into small uneven pieces by hand or use a knife to cut into pieces. Serve immediately.

Salted Caramel Turtle Bark

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Salted Caramel Turtle Bark

Recipe Notes for Making the Best Salted Caramel Turtle Bark

  • The easiest way to melt chocolate and caramel is in the microwave. Using 2 microwave-safe bowls, warm the chocolate and caramel at 30-second intervals, stirring after each. Microwaving for approximately 2 minutes total.
  • No microwave? Use a double boiler. Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently. Repeat the same steps to melt the soft caramel squares.
  • Chocolate bark stays most stable chilled, so I suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.
  • The pecans don’t have to be roasted but I recommend roasting them.
  • Make sure and line your baking sheet with either parchment paper or a silicone baking sheet. Not only will this make cleaning up easier, but it’s easier to remove the chocolate after it hardens.
  • Any type of salt can be used for this recipe. I use flaky sea salt but regular table or Himalayan salt also work well. You can also skip adding salt altogether if you prefer.
  • When melting the caramels, you can 1 Tbsp of water instead of using the heavy cream if preferred.

Salted Caramel Turtle Bark

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Salted Caramel Turtle Bark

Salted Caramel Turtle Bark

This Salted Caramel Turtle Bark recipe is so quick & easy to make! Caramel, pecans and dark chocolate are combined in this simple salted caramel turtle bark candy. If you like chocolate turtles, you're going to love this easy shortcut recipe!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: caramel, chocolate, Dessert, gluten free
Prep Time: 10 minutes
1 hour
Servings: 24 pieces
Author: Lyndsay Baker

Ingredients

  • 2 Cups Chocolate Chips dark
  • 1 Package Caramels (269 g) soft
  • 1 Tbsp Heavy Cream
  • 1 Cup Pecans roasted
  • 1/2 Tsp Salt flaky sea salt

Instructions

  • Line a baking sheet with parchment paper. Set aside. Then on a different pan roast the pecans in the oven at 300 F for 5 - 7 minutes or until roasted. (Optional, you can skip roasting if needed)  
  • Place the chocolate in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating. Pour the melted chocolate onto the prepared baking sheet and use a spatula or a knife to spread it into a thin layer, about 1/4-inch thick. 
  • While the chocolate is still wet, melt the unwrapped soft caramels with the heavy cream in a microwave-safe bowl at 30 second increments until melted, stirring in between. Stir until smooth then drizzle it over the chocolate.  Cover with the roasted pecans, then sprinkle the salt on top. 
  • Refrigerate the caramel bark to set, about 30 minutes. Once set, break it into small uneven pieces by hand or use a knife to cut into pieces. Serve immediately.

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Salted Caramel Turtle Bark

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Salted Caramel Turtle Bark

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Pineapple Fluff

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 This Pineapple Fluff is a light, fluffy and delicious dessert that’s perfect for any occasion. It’s a SUPER easy recipe that’s made with only 4 ingredients. The best part about this yummy pineapple & whipped cream treat is that it comes together in just a few minutes. The easy dessert is naturally gluten free and can be made with lower calories by using sugar free vanilla pudding and light cool whip.  

Pineapple Fluff

What is Pineapple Fluff?

Pineapple Fluff is an incredibly delicious fluffy and creamy treat, made with pineapple, vanilla pudding mix and whipped cream. Is you mouth watering yet?

Also known as pineapple fluff salad, the light and fluffy pineapple dessert is easy to make and fun to eat. Pineapple Fluff whips up in minutes to create a tasty pineapple dessert that’s sweet, tart, fluffy and creamy in every bite. Some people like to add nuts and/or mini marshmallows to their pineapple fluff. If you’d like, you can add 1/2 cup of chopped pecans and 2 cups of mini marshmallows.   

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Pineapple Fluff

What Ingredients do I need to make Pineapple Fluff?

This is such an easy dessert recipe, check out the recipe card below. But here’s all you’ll need to get started!

  • Instant Vanilla Pudding mix – 153 g pkg
  • Crushed Pineapple
  • Cool Whip
  • Marshmallow Fluff

Pineapple Fluff

How do you make Pineapple Fluff

Here’s how to make this easy 4 ingredient Pineapple fluff recipe:

Step 1: In a large bowl, stir together the undrained pineapple and the vanilla pudding mix until well combined.

Step 2: Stir in the Marshmallow Fluff. Then fold in the whipped topping.

Step 3: Chill until ready to serve. Approximately 1 hour.

Pineapple Fluff

More Easy Gluten Free Dessert Recipes to Try

Pineapple Fluff

Recipe Notes for making the best Pineapple Fluff

While this is a super easy dessert to make. I’ve got some suggestions to make it even easier, or some fun ideas to change it up a little bit!

  • Can I use homemade whipped cream? Yes, you can. But, honestly, I’ve heard that Cool Whip holds up better in dessert recipes like these. It has a stabilizing agent in it. So, I’d stay with store bought tubs of whipped cream.
  • Can you use fresh pineapple in pineapple fluff? Absolutely! Just use a food proccesor to puree the pineapple before adding it.
  • How long will pineapple fluff keep in the fridge? Leftovers will last 3 – 4 days. After that it may become runny. Make sure to store covered in an air tight container.
  • Be sure to use the entire can of pineapples including the juice for best results.
  • Some people like to add nuts and/or mini marshmallows to their pineapple fluff. If you’d like, you can add 1/2 cup of chopped pecans and 2 cups of mini marshmallows.   

Pineapple Fluff

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Pineapple Fluff

Pineapple Fluff

This Pineapple Fluff is a light, fluffy and delicious Dessert that's perfect for any occasion. It’s a SUPER easy recipe that's made with only 4 ingredients.
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, no bake, pineapple
Prep Time: 5 minutes
1 hour
Total Time: 1 hour 5 minutes
Servings: 6
Author: Lyndsay Baker

Ingredients

  • 1 Can Pineapple crushed
  • 1 Pkg Instant Vanilla Pudding 153 g pkg
  • 1 Cup Marshmallow Fluff
  • 1 Tub Cool Whip

Instructions

  • In a large bowl, stir together the undrained pineapple and the vanilla pudding mix until well combined.
  • Stir in the Marshmallow Fluff. Then fold in the whipped topping.
  • Chill until ready to serve. Approximately 1 hour. 

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Pineapple Fluff

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Gluten Free Pineapple Fluff Recipe

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White Chocolate Cherry Fudge

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 With just 4 ingredients and a few simple steps, this foolproof White Chocolate Cherry Fudge comes together in just 10 minutes. It’s perfect for gift-giving, holiday parties, or anytime you want a sweet, creamy treat. Show up to the next holiday celebration or family get-together with homemade fudge in hand, and everyone will be asking for the recipe! 

White Chocolate Cherry Fudge

What is White Chocolate Cherry Fudge?

White Chocolate Cherry Fudge is an easy to Make Gluten Free Christmas Treat. There are generally two types of homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. I prefer the sweetened condensed milk because it makes making fudge fool-proof and super easy. In this recipe we combined deliciously creamy white chocolate fudge with juicy cherries and yummy chocolate sprinkles. It’s smooth, creamy, and loaded with bits of maraschino cherries. You’ll love it!

Fudge is huge a hit on dessert tables, grazing boards, and at holiday parties. Since it keeps well at room temperature, it can sit out for a few hours on a platter.

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White Chocolate Cherry Fudge

What Ingredients do you need to make White Chocolate Cherry Fudge?

To make this easy Christmas white chocolate fudge recipe, you only need 4 Ingredients:

  • White Chocolate Chips
  • Sweetened Condensed Milk
  • Maraschino Cherries
  • Chocolate Sprinkles

White Chocolate Cherry Fudge

How do you make White Chocolate Cherry Fudge

To make this delicious white chocolate cherry fudge:

Step 1: Line an 8×8″ pan with parchment paper and set aside.

Step 2: Rinse the cherries then chop them up into small pieces. Use some paper towel to squeeze as much of the juice out of the chopped cherries as possible.

Step 3: In a large microwave safe bowl, add the white chocolate and the sweetened condensed milk and microwave for 2 minutes stiring a few times throughout. Stir the fudge until completely mixed. Then stir in the chopped cherries.

Step 4: Pour the fudge into the prepared pan and cover with the chocolate sprinkles. Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

White Chocolate Cherry Fudge

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White Chocolate Cherry Fudge

Recipe Tips for making the Best White Chocolate Cherry Fudge

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
  • Important Note: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
  • Make sure to use parchment paper to line your pan — it makes getting it back out of dish so much easier when you’re ready to serve it.
  • Store: This easy white chocolate fudge is best stored in a cool, dry place. You can store it at room temperature or in the fridge. At room temperature, fudge can last for 1 to 2 weeks. It’s important to store it in an airtight container, with parchment paper or wax paper between layers, and out of the heat or sun. In the fridge homemade fudge will last a little longer, up to 3 weeks.
  • To Freeze the fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a freezer bag. Press the air out of the bag and freeze flat.
  • 3 Cups of white Chocolate chips is = to approximately 2 1/2 regular sized (225 g) packages (so buy 3 bags of white chocolate chips)

White Chocolate Cherry Fudge

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White Chocolate Cherry Fudge

 With just 4 ingredients and a few simple steps, this foolproof White Chocolate Cherry Fudge comes together in just 10 minutes.
4.63 from 8 votes
Print Pin Rate
Course: Gluten Free Christmas Recipe
Cuisine: American
Keyword: cherry, chocolate, christmas, Dessert, gluten free
Prep Time: 10 minutes
Cook Time: 3 minutes
2 hours
Author: Lyndsay Baker

Ingredients

  • 3 Cups White Chocolate Chips
  • 1 Can Sweetened Condensed Milk
  • 1 Cup Maraschino Cherries
  • 2 Tbsp Chocolate Sprinkles

Instructions

  • Line an 8x8" pan with parchment paper and set aside.
  • Rinse the cherries then chop them up into small pieces. Use some paper towel to squeeze as much of the juice out of the chopped cherries as possible. 
  • In a large microwave safe bowl, add the white chocolate and the sweetened condensed milk and microwave for 2 minutes stiring a few times throughout. Stir the fudge until completely mixed. Then stir in the chopped cherries. 
  • Pour the fudge into the prepared pan and cover with the chocolate sprinkles. Refrigerate for 2 - 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

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White Chocolate Cherry Fudge

 

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White Chocolate Cherry Fudge

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Smashed Sweet Potatoes

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These Smashed Sweet Potatoes are fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese! They make a delicious addition to weeknight dinners, a mouthwatering game day snack and a crowd-pleasing Thanksgiving and Christmas side dish.

Smashed Sweet potatoes

What are Smashed Sweet Potatoes?

If you are looking for a fun gluten free side dish to make for Thanksgiving, Christmas, or to go along with any meal, try these smashed sweet potatoes! They have a glorious crispy skins, comforting creamy middles, and a savoury garlic-Parmesan flavour. They are SO fun and delicious!

I’m a huge fan of potato wedges, roasted potatoes, and of course French fries, but these crispy smashed sweet potatoes might just be my favourite potatoes yet. Conveniently, they’re perfect for a wide variety of occasions. They make a mouthwatering game day snack and a crowd-pleasing Thanksgiving and Christmas side dish.

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Smashed Sweet potatoes

What Ingredients do you need to make Smashed Sweet Potatoes?

To make these deliciously crispy smashed sweet potatoes you’ll need:

  • Sweet Potatoes
  • Butter
  • Garlic
  • Parsley
  • Olive Oil
  • Salt & Pepper
  • Parmesan Cheese

Smashed Sweet potatoes

How do you make Smashed Sweet Potatoes?

To make these Gluten Free Garlic Butter Smashed Sweet Potatoes:

Step 1: Wash then cut the sweet potatoes into ¾-inch thick, round slices. Try to get the slices as uniform as possible so that they’ll cook in the same amount of time. Steam or boil the potatoes for 20 – 25 minutes.

Step 2: Preheat oven to broil and grease a large baking sheet with the olive oil. Arrange sweet potatoes onto the sheet and gently smash each potato with a fork (they will be soft, so try not to press too hard).

Step 3: Mix together the melted butter, garlic and parsley. Drizzle the mixture over each sweet potato. Sprinkle with salt and pepper.

Step 4: Broil until they are golden and crispy (about 10 minutes). Remove from oven, sprinkle with the parmesan cheese and return to the oven for another 5 – 7 minutes. Season with a little salt and parsley.

Smashed Sweet potatoes

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Smashed Sweet potatoes

Recipe Notes for making the best Smashed Sweet Potatoes:

  • Sweet potatoes: look for long, medium size sweet potatoes, not large fat ones if possible. It will make them easier to smash.
  • I don’t peel the potatoes because the skin makes them extra crispy.
  • Using parchment paper is my default, but I don’t recommend that you use it here. Baking the potatoes directly on the oiled sheet pan helps them become extra crispy underneath.
  • Olive oil + butter: I much prefer the extra flavour and crispiness that melted butter adds. That said, butter will smoke much more at high heat, so I recommend brushing the pan with olive oil first (or misting it with cooking spray) and then using butter to brush or drizzle onto the smashed potatoes themselves.
  • Feel free to add whatever seasonings you love best, either before or after baking.
  • Make them vegan: Just use vegan butter or olive oil in place of the butter and skip the Parm.
  • Store in the fridge: After they’ve cooled, store the smashed sweet potatoes in an airtight container in your fridge. They last up to 4 days!
  • To reheat: Preheat your oven to 350 F. Then, place them on a cookie sheet and bake them for 15-20 minutes.

Smashed Sweet potatoes

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Smashed Sweet Potatoes

These Smashed Sweet Potatoes are Perfect for the Thanksgiving Table! Fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese!
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: gluten free, Side Dish, sweet potato, thanksgiving
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 5
Author: Lyndsay Baker

Ingredients

  • 3-4 Sweet Potatoes small
  • 1/4 Cup Butter
  • 3 Cloves Garlic small
  • 1 Tbsp Parsley
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Tbsp Parmesan Cheese

Instructions

  • Wash then cut the sweet potatoes into ¾-inch thick, round slices. Try to get the slices as uniform as possible so that they’ll cook in the same amount of time. Steam or boil the potatoes for 20 - 25 minutes.
  • Preheat oven to broil and grease a large baking sheet with the olive oil (or use cooking spray). Arrange sweet potatoes onto the sheet and gently smash each potato with a fork (they will be soft, so try not to press too hard).
  • Mix together the melted butter, garlic and parsley. Drizzle the mixture over each sweet potato. Sprinkle with salt and pepper.
  • Broil until they are golden and crispy (about 10 minutes). Remove from oven, sprinkle with the parmesan cheese and return to the oven for another 5 - 7 minutes. Season with a little salt and parsley.

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Smashed Sweet potatoes

If you Love this Gluten Free Easy Smashed Sweet Potato Recipe, check out some of my other Gluten Free Side Dish Recipes Here:

 

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Smashed Sweet Potatoes

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Mexican Street Corn Casserole

by 2 Comments

This delicious Mexican Street Corn Casserole tastes like a fancy side but is SO EASY to make! It’s family friendly and can be prepped ahead of time, which makes it the perfect side dish for family dinners, potlucks and barbecues. It’s gluten free and is always a hit! Learn how to make this easy and delicious casserole at home. 

Mexican Street Corn Casserole

What is Mexican Street Corn Casserole?

Mexican Street Corn is a popular street food in Mexico, where the entire cob of corn is served on a stick and coated in mayonnaise, sour cream, spices, and cheese like queso fresco, cotija or feta.

This casserole is a baked version using frozen corn. It’s an easy recipe for serving a crowd or taking along to a dinner party. It’s full of flavour and is always a hit. This perfect side dish recipe pairs with chicken and Mexican-inspired dishes but is also a surprising change at a holiday meal.

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Mexican Street Corn Casserole Recipe

What Ingredients do you need to Make Mexican Street Corn Casserole?

Making this incredibly tasty corn casserole recipe only requires a handful of ingredients.

  • Frozen Corn
  • Mayonnaise
  • Sour Cream
  • Chili Powder
  • Garlic Powder
  • Monterey Jack Cheese
  • Lime juice
  • Feta Cheese
  • Cilantro
  • Salt

Mexican Street Corn Casserole

How do you make Mexican Street Corn Casserole?

To make this delicious gluten free Mexican Street Corn Casserole:

Step 1: Preheat your oven to 350 F. Then lightly grease a 9 x 13 casserole dish.

Step 2: In a large mixing bowl, mix the frozen corn with the mayonnaise, sour cream, 1 tsp of the chili powder, garlic powder, salt, lime juice and the Monterey jack cheese.  Stir until completely combined.

Step 3: Pour the corn mixture into the greased casserole dish and bake for 30 -35 minutes or until heated through.

Step 4: Remove from the oven and cover the top with the crumbled feta cheese, the chopped cilantro and the remaining chili powder.

Mexican Street Corn Casserole

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Mexican Street Corn Casserole

More Gluten Free Vegetable Side Dishes to try

Mexican Street Corn Casserole

Recipe Notes for making the best Mexican Street Corn Casserole

  • Frozen corn is best for this recipe. Canned corn can be used in a pinch. You can also use fresh corn off the cob if you prefer.
  • Queso fresco or Cotija cheese are the authentic cheeses used for Mexican Street Corn. Definitely use them if they’re available to you. If you can’t find any, feta and Monterey Jack are  good substitutes. I use them in this recipe because I’m more likely to find them at my local grocery store, (living in rural Canada).
  • For a spicier version, you can always add some cayenne pepper, or a diced jalapeno.
  • To make this recipe ahead of time, mix the ingredients and place them in the greased casserole dish. Cover and refrigerate overnight. Then bake right before serving.
  • Corn casserole can be stored in the fridge for 3-4 days.
  • To freeze, let the casserole chill completely in the refrigerator, then place it in an airtight, freezer-safe container. It will last up to three months in the freezer.

Mexican Street Corn Casserole

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Mexican Street Corn Casserole

 This delicious Mexican Street Corn Casserole tastes like a fancy side but is SO EASY to make! It's family friendly and can be prepped ahead of time, which makes it the perfect side dish for family dinners, potlucks and barbecues. It's gluten free and is always a hit!
4.67 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: corn, Dinner, gluten free, Mexican, Side Dish
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Author: Lyndsay Baker

Ingredients

  • 5 Cups Corn frozen
  • 1/3 Cup Mayonnaise
  • 2/3 Cup Sour Cream
  • 1 Cup Monterey Jack Cheese
  • 2 Tsp Chili Powder divided
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Salt
  • 1 Lime juice from
  • 1/4 Cup Cilantro
  • 1/4 Cup Feta Cheese or queso fresco (if you have some)

Instructions

  • Preheat your oven to 350 F. Then lightly grease a 9 x 13 casserole dish.
  • In a large mixing bowl, mix the frozen corn with the mayonnaise, sour cream, 1 tsp of the chili powder, garlic powder, salt, lime juice and the Monterey jack cheese.  Stir until completely combined.
  • Pour the corn mixture into the greased casserole dish and bake for 30 -35 minutes or until heated through.
  • Remove from the oven and cover the top with the crumbled feta cheese, the chopped cilantro and the remaining chili powder.
     

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Mexican Street Corn Casserole

 

More Easy Gluten Free Side Dish Recipes For the Holidays:

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Gluten Free Mexican Street Corn Casserole

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Tater Tot Breakfast Casserole

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This gluten free Tater Tot Breakfast Casserole is an easy to make breakfast or brunch that will be an instant family favourite and satisfy even your picky eaters. The classic breakfast is loaded with cheese and sausage and is topped with a crispy layer of tater tots. We like to serve up this cheesy dreamy casserole for breakfast or dinner!

Tater Tot Breakfast Casserole

What is Tater Tot Breakfast Casserole?

Tater tot casserole originates from and has remained popular in the upper midwest United States. Casseroles and hot dishes both usually contain a variety of meat, veggies and starch. This Tater Tot Breakfast Casserole is made with eggs, sausage, and cheese and it topped with yummy tater tots. It only takes a few minutes to throw together. You can make ahead of time, so it’s the perfect gluten free breakfast for Christmas morning or any day!

Sausage Tater Tots Breakfast Casserole is great for Great for potlucks, parties, gatherings and holidays because it feeds a lot of people without a lot of work. It’s a one-pan breakfast that has all your favourite breakfast foods: tater tots, breakfast sausage, eggs, cheese…Who doesn’t like that!

Tater Tot Breakfast Casserole

What Ingredients do you need to make Tater Tot Breakfast Casserole?

Here is an overview of the ingredients used for this tater tot casserole. For the complete recipe, just keep scrolling.

  • Eggs
  • Sausage
  • Milk
  • Sour Cream
  • Cheddar Cheese
  • Salt and Pepper
  • Tater Tots

Tater Tot Breakfast Casserole

How do you Make a Tater Tot Breakfast Casserole?

Here’s how too make this Deliciously Easy Breakfast Recipe. The Full Recipe is in the recipe card below.

Step 1: Preheat oven to 350°F. Lightly grease an 9×9-inch baking dish.

Step 2: In a large skillet or pan over medium heat. Add the sausage meat and cook until crispy or browned (about 8 minutes – break up the meat with the tip of a wooden spoon)

Step 3: In a large bowl, whisk together eggs, milk and sour cream. Season generously with salt and pepper. Mix in the sausages and cheddar cheese. Then pour the mixture into the greased baking dish.

Step 4: Cover the egg mixture evenly with the tater tots and bake for approximately 1 hour or until eggs are no longer runny. You can test that by piercing the center of the breakfast casserole with a toothpick.

Substitutions for this Breakfast Casserole

Sausage Tater Tot Breakfast Casserole is a super easy and versatile dish. Feel free to substitute and make it your own!

  • Breakfast Meat: Ham, bacon, or turkey sausage would be perfect!
  • Potatoes: Diced potatoes or shredded hash browns would be fine to use.
  • Cheese: Colby Jack, Pepper Jack, Swiss cheese, or Monterey Jack are good substitutions for the casserole.
  • Milk: Mix it up! Add half and half or heavy cream in place of milk and sour cream.
  • Veggies: Mix in mushrooms, bell peppers, onions or spinach.

Tater Tot Breakfast Casserole

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Tater Tot Breakfast Casserole

Recipe Tips for Making the Best Gluten Free Tater Tot Breakfast Casserole

  • Are Tater Tots Gluten Free? Yes, they are… But while most tater tots are gluten-free, it is important to always check the label. There could be brands that add wheat flour.
  • How do you store this breakfast casserole? Cover the casserole and refrigerate for up to 3 days.
  • Can you freeze this breakfast casserole? This casserole can be frozen. First bake your breakfast casserole and once it has completely cooled, place in an airtight container or ziplock bag. When ready to warm up, place in oven and bake at 350 degrees until warmed through about 20 to 25 minutes.
  • What’s the best sausage to use for breakfast casseroles?  I use mild or spicy Italian Sausage but any type of ground sausage will work well. If using regular link sausages you’ll need remove the the sausage from the casing before cooking it.
  • Use frozen tater tots for this recipe. 
  • Seasoning Feel free to add whatever seasoning that your family likes. I sometimes add a little garlic and onion powder to add a little extra flavour.
Tater Tot Breakfast Casserole

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Tater Tot Breakfast Casserole

This gluten free Tater Tot Breakfast Casserole is an easy to make breakfast or brunch that will become an instant family favourite and satisfy even your picky eaters. The classic breakfast is loaded with cheese and sausage and is topped with a crispy layer of tater tots. We like to serve up this cheesy dreamy casserole for breakfast or dinner!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Breakfast, egg, gluten free, sausage, tater tot
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 8 Eggs
  • 1 lb Sausage
  • 1/2 Cup Milk
  • 1/2 Cup Sour Cream
  • 1 Cup Cheddar Cheese
  • Salt and Pepper to taste
  • 2 Cups Tater Tots

Instructions

  • Preheat oven to 350°F. Lightly grease an 9x9-inch baking dish.
  • In a large skillet or pan over medium heat. Add the sausage meat and cook until crispy or browned. Note: Remove the sausage from it the casing before cooking (if using regular sausages.)
  • In a large bowl, whisk together eggs, milk and sour cream. Season generously with salt and pepper. Mix in the sausages and cheddar cheese. Then pour the mixture into the greased baking dish.
  • Cover the egg mixture evenly with the tater tots and bake for approximately 1 hour or until eggs are no longer runny. You can test that by piercing the center of the breakfast casserole with a toothpick.

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Gluten Free Tater Tot Breakfast Casserole

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Loaded Twice Baked Potatoes {Gluten Free}

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These are the BEST Gluten Free Loaded Twice Baked Potatoes Ever!  Whether you’re looking for something to add to your Holiday Dinners, your Game Day Spread, or a Special Side for a Weeknight Dinners… Twice Baked Potatoes are a classic, Must Make Side Dish.  Everyone will love the cheese and bacon stuffed filling and the crisp potato skin. 

Loaded Twice Baked Potatoes

What are Loaded Twice Baked Potatoes?

A gluten free loaded twice baked potato is a whole baked potato that’s cut in half, and the white, fluffy, soft potato interior is scooped out, leaving just the potato skins behind. The scooped out potato is mixed with cheddar cheese, sour cream, bacon, butter and chives, then it’s spooned back into the potato skins and baked until the tops are browned.

Twice baked potatoes aren’t complicated to make, but they do take a little bit of time. You are baking them twice, after all!

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Loaded Twice Baked Potatoes

What Ingredients do you Need to Make Loaded Twice Baked Potatoes?

To make these yummy stuffed potatoes you’ll only need 8 easy to find, naturally gluten free ingredients. Here’s what you’ll need:

  • Russet Potatoes – medium sized
  • Olive Oil
  • Salt
  • Sour Cream
  • Butter
  • Cheddar Cheese
  • Bacon
  • Chives

Loaded Twice Baked Potatoes

How do you make Loaded Twice Baked Potatoes?

To make these delicious twice baked potatoes with sour cream and bacon:

Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Step 2: Rub the potatoes with olive oil and season with a sprinkle of salt. Put the potatoes on the baking sheet and bake until fork-tender, approximately 1 hour. Let the potatoes cool enough to handle.

Step 3: Meanwhile, cook the bacon until crispy then chop into small bits. Also grate the cheese and chop the chives.

Step 4: Using a spoon, scoop out some of the cooked potatoes, leaving a 1/4-inch layer of pulp on the skin. Place the scooped out potato into a bowl and return the potato skins to the baking sheet.

Step 5: In a mixing bowl, add the scooped out potato, the sour cream, cheddar cheese, bacon, butter, chives and the rest of the salt. Use a mixer to mixed the until fully combined and the the lumps in the potatoes are removed.

Step 6: Spoon the potato mixture back into the potato skins. Melt the remaining butter and drizzle it over the tops of the the stuffed potatoes. Bake until the tops are browned, about 15 minutes.

Loaded Twice Baked Potatoes

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Loaded Twice Baked Potatoes

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Watch how to make these Loaded Twice Baked Potatoes Here. 

Tips for making the Best Twice Baked Potatoes:

  • Potatoes are naturally gluten free so these Twice Baked Potatoes are safe for guests on a gluten free diet.
  • Although russet potatoes are the best because of their sturdy skin and their shape. You can use any type of potatoes for this recipe.
  • If you do find yourself with leftovers. Put them in an airtight container and store in the fridge for up to 3 days.
  • You can use a potato masher to mix the potatoes instead of a mixer if needed.
  • The cheddar cheese can be swapped out for mozzarella, havarti or  gouda. Almost any type of cheese can be used.

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Loaded Twice Baked Potatoes

These are the BEST Gluten Free Loaded Twice Baked Potatoes! They're loaded with fluffy mashed potatoes, creamy sour cream, gooey melted cheese, crumbly bacon, and fresh chives.
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Bacon, gluten free, potato, Side Dish
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 4 Russet Potatoes medium sized
  • 2 Tsp Olive Oil
  • 1 Tsp Salt divided
  • 1/2 Cup Sour Cream
  • 3 Tbsp Butter divided
  • 1 Cup Cheddar Cheese shredded
  • 6 Slices Bacon
  • 1 Tbsp Chives

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper. 
  • Rub the potatoes with olive oil and season with a sprinkle of salt. Put the potatoes on the baking sheet and bake until fork-tender, approximately 1 hour. Let the potatoes cool enough to handle.
  • Meanwhile, cook the bacon until crispy then chop into small bits. also grate the cheese and chop the chives. 
  • Using a spoon, scoop out some of the cooked potatoes, leaving a 1/4-inch layer of pulp on the skin. Place the scooped out potato into a bowl and return the potato skins to the baking sheet. 
  • In a mixing bowl, add the scooped out potato, the sour cream, cheddar cheese, bacon, butter, chives and the rest of the salt. Use a mixer to mixed the until fully combined and the the lumps in the potatoes are removed. 
  • Spoon the potato mixture back into the potato skins. Melt the remaining butter and drizzle it over the tops of the the stuffed potatoes. Bake until the tops are browned, about 15 minutes.

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Loaded Twice Baked Potatoes

 

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Loaded Twice Baked Potatoes

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Caramel Apple Cheesecake Dip

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This creamy, rich and delicious No-Bake Caramel Apple Cheesecake Dip is an easy to make 15-minute Holiday Dessert Dip that’s perfect for sharing! Prepare for compliments!

Caramel Apple Cheesecake Dip Recipe

What is Caramel Apple Cheesecake Dip?

We take one of fall’s favourite flavours the caramel apple and turn it into a rich, creamy dip that’s so easy to make. The combination of just 6 simple ingredients makes for the most fabulous party appetizer or dessert recipe. Serve it with apple slices for the most amazing crowd-pleasing finger food you’ll ever eat. It’s absolutely irresistible!! It’s a simple, scrumptious gluten free recipe for game day, Halloween parties, Thanksgiving dessert, and more!

Caramel Apple Cheesecake Dip

What Ingredients do you need to Make Caramel Apple Cheesecake Dip?

  • Cream Cheese
  • Sweetened Condensed Milk
  • Lemon Juice
  • Whipping Cream
  • Caramel Sauce – dulce de leche
  • Peanuts 
  • Apples 

Caramel Apple Cheesecake Dip

How Do You Make Caramel Apple Cheesecake Dip?

To make this incredibly delicious gluten free holiday dessert dip:

Step 1: Using a large mixing bowl, use a mixer to mix/soften the cream cheese. Once the cream cheese is smooth, add the sweetened condensed milk and mix until fully combined. Stir the lemon juice in. Then fold in the prepared whipped cream using a spatula. Gently mix until completely combined.

Step 2: Spread the cheesecake mixture evenly into the bottom of a 9 ” pie pan. Then place in the freezer for 15 minutes or until the cheesecake has set.

Step 3: Place the caramel sauce into a microwave safe bowl and microwave for 25 – 30 seconds. (you can skip microwaving if needed) Then pour the sauce over the cheesecake and spread it out, until the entire top is covered. Chop the peanuts (in a food processor) and sprinkle them evenly on top of the caramel.

Step 4: Store in the refrigerator until ready to serve. Serve with apple slices.

Caramel Apple Cheesecake Dip

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Caramel Apple Cheesecake Dip

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Caramel Apple Cheesecake Dip

Recipe Notes for making the Best Caramel Apple Cheesecake Dip:

  • The peanuts can be swapped out for toffee pieces, chopped pecans or diced up apple pieces.
  • If you can’t find dulce de leche, you can use caramel sundae sauce instead.
  • I found the dulce de leche (caramel sauce) in a can beside the sweetened condensed milk at my local grocery store. (in the baking isle)
  • Use your favourite apples to dip in the cheesecake dip.
  • If you need to prep everything in advance, just toss the sliced apples in a little lemon juice. It’ll keep the apple from browning and add a little zing to the dip flavour. Also keep them in a ziplock bag or sealed container until you’re ready to serve the dip.
  • You don’t have to use a pie pan for this dip. A square baking dish or a large bowl can be used instead.
  • Make these into individual dips by putting some of the cream cheese mixture into small condiment cups. Top with caramel and crushed peanuts, then let people take their own individual dips and apple slices on their plates.
  • This dessert dip can be made in advance. Tightly cover and store leftovers in the refrigerator for up to 3 days.
  • If you’re in a rush you can skip putting the dip in the freezer and just serve it immediately.

Caramel Apple Cheesecake Dip

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Caramel Apple Cheesecake Dip

Caramel Apple Cheesecake Dip

This creamy, rich and delicious Caramel Apple Cheesecake Dip is a crazy easy to make 15-minute Holiday Dessert Dip that's perfect for sharing! Prepare for compliments!   
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Appetizer, apple, cheesecake, christmas, Dessert, gluten free
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 pkg Cream Cheese 8 oz
  • 1 Can Sweetened Condensed Milk
  • 1/3 Cup Lemon Juice
  • 1 Cup Whipped Cream prepared
  • 3/4 Cup Caramel Sauce dulce de leche
  • 2 Tbsp Peanuts crushed
  • Apples for dipping

Instructions

  • In a large mixing bowl, use a mixer to mix/soften the cream cheese. Once the cream cheese is smooth, add the sweetened condensed milk and mix until fully combined. Stir the lemon juice in. Then fold in the prepared whipped cream using a spatula. Gently mix until completely combined. 
  • Spread the cheesecake mixture evenly into the bottom of a 9 " pie pan. Then place in the freezer for 15 minutes or until the cheesecake has set. 
  • Place the caramel sauce into a microwave safe bowl and microwave for 25 - 30 seconds. Then pour the sauce over the cheesecake and spread it out, until the entire top is covered. Chop the peanuts (in a food processor) and sprinkle them evenly on top of the caramel. 
  • Store in the refrigerator until serving time. Serve with apple slices. 

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Caramel Apple Cheesecake Dip

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Gluten Free Caramel Apple Cheesecake Dip

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Chocolate Pretzel Toffee Recipe

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You’re Family’s gonna love this Chocolate Pretzel Toffee Recipe. With a crunchy, salty pretzel layer covered in an easy homemade caramel and topped off with milk chocolate and colourful sprinkles. What’s not to love? With the perfect balance of sweet and salty, they’re a super addictive gluten free dessert.

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Chocolate Pretzel Toffee

What Is Chocolate Pretzel Toffee?

This recipe is similar to Christmas crack made with saltine crackers or ritz crackers. It’s a super popular Christmas Treat recipe that’s also made with homemade caramel and chocolate. We used pretzels instead of crackers and topped them with sprinkles instead of nuts. They’re a very yummy treat that’s quick and easy to make. Perfect for spoiling your friends and family over the holidays!

These gluten-free Christmas treats are perfect for food gifts, cookie plates or if you just want a festive treat to make while watching a Christmas movie. (It’s technically Christmas crack made with pretzels, but you can make them any time of year.)

Chocolate Pretzel Toffee Recipe

Ingredients Needed to Make This Chocolate Pretzel Toffee Recipe

The full printable recipe is in the recipe card below, but here’s what you’ll need:

  • Pretzels (gluten free)
  • Brown Sugar
  • Butter
  • Chocolate Chips
  • Sprinkles

Chocolate Pretzel Toffee Recipe

How do you make Christmas Crack Pretzel Toffee?

To make this easy recipe for Gluten Free Christmas Crack with Pretzels:

Step 1: You start by preheating your oven to 350 F. Then lay the pretzel sticks on the bottom of a tin foil lined square baking dish. (you could also use parchment paper here).

Step 2: Next you’ll simmer the brown sugar and butter. The exact temperature isn’t crucial, you’ll just want to boil it until it thickens and the colour begins to darken. When you’re simmering the caramel, make sure you let it boil rapidly (over medium-low heat) for 3-5 minutes.

Step 3: Once your caramel is ready, immediately pour it over your pretzels! Then bake for 5 minutes or until the caramel is bubbly. Immediately cover with the chocolate chips. Let sit for 3 to 5 minutes or until the chocolate is melted enough to spread.

Step 4: Spread the chocolate evenly over the top, then cover with the sprinkles. Place in the fridge or freezer until set, around 1 hour. Then cut into pieces. Store this Christmas toffee crack in the fridge in an air tight container for up to 7 days.

Chocolate Pretzel Toffee Recipe

Questions about making Chocolate Pretzel Toffee

What if I don’t have gluten free pretzels? You can use gluten free crackers instead. You can also make them with gluten free graham crackers or wafers instead of pretzels.

What can I use instead of using sprinkles? If you don’t want to use sprinkles you can use chopped nuts and/or sea salt on top instead. I like pecans or peanuts best. Crushed candy cane also makes a great topping.

What chocolate should I use? I used milk chocolate chips but you could use dark chocolate, white chocolate or semi-sweet chocolate. Use whatever your preference is.

Chocolate Pretzel Toffee Recipe

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Chocolate Pretzel Toffee Recipe

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Chocolate Pretzel Toffee Recipe

Recipe Tips for making the Best Gluten Free Pretzel Toffee:

  • To make a thin bark style pretzel toffee, use a larger baking sheet and spread the pretzels out flat onto it before covering it with the caramel.
  • Make this recipe vegan by using vegan butter and vegan chocolate.
  • Store this Christmas toffee crack in the fridge in an air tight container for up to 7 days.
  • Covering your baking sheet is an important step that makes the whole process much easier and cleaner. Once the Christmas crack candy with pretzels has been chilled, you can peel back the aluminum foil and gently break apart the toffee bark. 

Chocolate Pretzel Toffee Recipe

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Chocolate Pretzel Toffee Recipe

Chocolate Pretzel Toffee Recipe

You're Family's gonna love this Chocolate Pretzel Toffee Recipe. With a crunchy, salty pretzel layer covered in an easy homemade caramel and topped off with milk chocolate and sprinkles.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, Dessert, gluten free
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 20 approximately

Ingredients

  • 2 Cups Pretzels gluten free
  • 1/2 Cup Butter
  • 1/2 Cup Brown Sugar
  • 1 Cup Chocolate Chips
  • 2 Tsp Sprinkles

Instructions

  • You start by preheating your oven to 350 F. Then lay the pretzel sticks on the bottom of a tin foil lined square baking dish. (you could also use parchment paper here).
  • Next you’ll simmer the brown sugar and butter. The exact temperature isn’t crucial, you’ll just want to boil it until it thickens and the colour begins to darken. When you’re simmering the caramel, make sure you let it boil rapidly (over medium-low heat) for 3 - 5 minutes.
  • Once your caramel is ready, immediately pour it over your pretzels! Then bake for 5 minutes or until the caramel is bubbly. Immediately cover with the chocolate chips. Let sit for 3 to 5 minutes or until the chocolate is melted enough to spread.
  • Spread the chocolate evenly over the top, then cover with the sprinkles. Place in the fridge or freezer until set, around 1 hour. Then cut into pieces. Store this Christmas toffee crack in the fridge in an air tight container for up to 7 days.

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Chocolate Pretzel Toffee Recipe

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Gluten Free Chocolate Pretzel Toffee Recipe

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Impossible Pumpkin Pie

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This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that’s made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert! It’s a family favourite that’s requested every year at Thanksgiving. I hope your family enjoys it as much as mine does!

Impossible Pumpkin Pie

What is Impossible Pumpkin Pie? 

Made popular by Bisquick in the 1970s, an impossible pie is a pie made without a crust. It’s an easy-to-make crustless pumpkin pie that forms its own crust while baking. The filling has the slightly spongy yet creamy texture of an egg custard.

Typical pie recipes have separate instructions for preparing the crust and the filling but not this one. To make this easy gluten free pie, you combine the ingredients in a bowl to make a batter, and pour it into the pan and then bake it.

Impossible Pumpkin Pie

Ingredients needed to make this Crustless Pumpkin Pie

To make this yummy Gluten Free Thanksgiving Dessert you’ll need:

  • Pumpkin Puree – Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Canned pumpkin pie filling contains wheat flour.
  • Sweetened Condensed Milk
  • Bisquick (gluten free) – If you’re not on a gluten free diet you can use regular bisquick.
  • Eggs – Best at room temperature.
  • Cinnamon – Pumpkin pie spice mix or nutmeg and cloves can be added along with the cinnamon.

Impossible Pumpkin Pie

How do you make a Gluten Free Impossible Pumpkin Pie?

To Make this Impossibly Easy Pumpkin Pie Recipe:

Step 1. Pre heat oven to 350 F. Grease a 9″ pie dish and set aside.

Step 2.  In a large mixing bowl mix the canned pumpkin puree with the sweetened condensed milk, bisquick, eggs and cinnamon. Pour the pie filling into the greased pie pan.

Step 3.  Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let cool completely before serving. Serve with whipped topping or whipped cream if desired.

Impossible Pumpkin Pie

Frequently Asked Questions

Is Impossible pumpkin pie gluten free? Although Impossible Pumpkin Pie doesn’t have a traditional crust, it does in fact have bisquick in the filling. This recipe uses gluten free bisquick instead of the one with wheat flour in it.

Can I use a different size pie pan? Yes! you can use a 8-inch pie pan for a thicker pie. You could also use a 10-inch pie pan. However, the pie will be thinner and you may have to adjust the baking time (checking the pie at about 45 minutes).

How do you serve impossible pumpkin pie? Serve the impossible pumpkin pie chilled and topped with whipped cream. 

Can I use homemade pumpkin puree? If you want to use fresh puree, you can certainly use it in place of store-bought in this recipe. 
Can this pumpkin pie be made ahead of time? This crustless pumpkin pie can be made 2-3 days in advance. It’s a great option, if you are hosting and have many recipes in and out of the oven. 

How do you store impossible pumpkin pie? Store covered in the fridge for up to 3 days. Wrap with plastic wrap or add to an air tight container.

.Impossible Pumpkin Pie

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Impossible Pumpkin Pie

Do you Love the Pie Crust?

If you love the crust and can’t live without it… here’s the recipe for the Best Flaky Gluten Free Butter Pie Crust Ever!  It’s a perfect match for All your favourite pie recipes. Whether your favourite Pie is Sweet Pumpkin or a Savoury Quiche, this is the only gluten free pie crust recipe you need. It’s even pliable enough to make a fancy weaved top.

If you’re looking for a delicious Gluten Free Pie Recipe for the flaky Gluten Free Butter Pie Crust, I’ve got you covered. These are two of my absolute favorite pies. The first is the classic Gluten Free Pumpkin Pie  and the second is a tasty Gluten Free Cookie Crumble Apple Pie.

Impossible Pumpkin Pie

More Gluten Free Holiday Recipes To Try:

 

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Impossible Pumpkin Pie

Recipe Notes:

  • Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.
  • I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with or instead of the Cinnamon.
  • If you’re not on gluten free diet you can use regular bisquick instead if you prefer.
  • If you don’t have bisquick, you can use 1/4 cup rice flour, 1/4 potato starch and 1/2 Tsp baking powder.
  • This Recipe Makes 1 Gluten Free Crustless Impossible Pumpkin Pie.
  • Serve with Whipped Cream.

Impossible Pumpkin Pie

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Impossible Pumpkin Pie

Impossible Pumpkin Pie

This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that's made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make. All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert!
4.75 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, pie, Pumpkin, thanksgiving
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 Can Pumpkin Puree 15 oz
  • 1 Can Sweetened Condensed Milk
  • 2 Eggs
  • 1/2 Cup Bisquick (biscuit mix) gluten free
  • 1 Tbsp Cinnamon

Instructions

  • Pre heat oven to 350 F. Grease a 9" pie dish and set aside.
  • In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, bisquick, eggs and cinnamon. Mix until very well combined, then pour the pie filling into the greased pie pan. 
  • Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let cool completely before serving. Serve with whipped topping or whipped cream if desired.
  • Note: Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

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Impossible Pumpkin Pie

 

 

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Gluten Free Impossible Pumpkin Pie

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