@blogdaups_: @off.liliiica @becka. Priv piticasss

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Tuesday 22 July 2025 12:12:01 GMT

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lindas

2025-07-22 15:37:39

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Reply to @rylee.beth leave Icks in the comments #viral

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I can’t believe today is the last day of my fall recipe series!!! Going out strong with this INSANE PUMPKIN S’MORES PIE 🎃🍫 The layers are perfection and this is the perfect pie for your holiday table. It’s the best combination of two classic desserts with a gluten-free and dairy-free twist. Brett has already had 4 slices 😂 so even your gluten and dairy lovers will enjoy it! Crust 4 oz graham crackers (or Simple Mills sweet thins) 6 dates 4 tbsp coconut oil, melted Pie Filling 1 medium pumpkin (or 2 cups pumpkin puree) 3/4 cup coconut sugar 3/4 cup coconut cream 1 tsp cinnamon 1 tsp ginger 1 tbsp vanilla extract Topping 1 cup chocolate chips 1/2 cup coconut cream 1 cup large marshmallows Instructions Gather your ingredients. If you are making your own pumpkin puree, cut up your pumpkin. If you are using canned pumpkin, skip to step 4. Place the pumpkin on a baking sheet and bake for 40 minutes at 400°F. Add graham crackers, dates and coconut oil to a food processor to make crust. Press crust into bottom of oiled pie dish. Prepare pumpkin layer by combining pumpkin, ginger, cinnamon, sugar and coconut cream in a blender. Pour into crust and bake at 350°F for 30 minutes, or until lightly browned. Once pie is cooled, melt chocolate and add coconut cream to make the ganache. Pour over pie and add marshmallows on top. Bake for an additional 5-7 minutes or option to broil to toast the marshmallows. Serve and enjoy! 🥰 @Simple Mills @Joolies dates @Chosen Foods @Simply Organic @hukitchen #glutenfreerecipes #glutenfreelife #dairyfreerecipes #dairyfreelife #pumpkinpie

I can’t believe today is the last day of my fall recipe series!!! Going out strong with this INSANE PUMPKIN S’MORES PIE 🎃🍫 The layers are perfection and this is the perfect pie for your holiday table. It’s the best combination of two classic desserts with a gluten-free and dairy-free twist. Brett has already had 4 slices 😂 so even your gluten and dairy lovers will enjoy it! Crust 4 oz graham crackers (or Simple Mills sweet thins) 6 dates 4 tbsp coconut oil, melted Pie Filling 1 medium pumpkin (or 2 cups pumpkin puree) 3/4 cup coconut sugar 3/4 cup coconut cream 1 tsp cinnamon 1 tsp ginger 1 tbsp vanilla extract Topping 1 cup chocolate chips 1/2 cup coconut cream 1 cup large marshmallows Instructions Gather your ingredients. If you are making your own pumpkin puree, cut up your pumpkin. If you are using canned pumpkin, skip to step 4. Place the pumpkin on a baking sheet and bake for 40 minutes at 400°F. Add graham crackers, dates and coconut oil to a food processor to make crust. Press crust into bottom of oiled pie dish. Prepare pumpkin layer by combining pumpkin, ginger, cinnamon, sugar and coconut cream in a blender. Pour into crust and bake at 350°F for 30 minutes, or until lightly browned. Once pie is cooled, melt chocolate and add coconut cream to make the ganache. Pour over pie and add marshmallows on top. Bake for an additional 5-7 minutes or option to broil to toast the marshmallows. Serve and enjoy! 🥰 @Simple Mills @Joolies dates @Chosen Foods @Simply Organic @hukitchen #glutenfreerecipes #glutenfreelife #dairyfreerecipes #dairyfreelife #pumpkinpie

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THANK YOU ALL FOR YOUR BIRTHDAY WISHES ❤️ MUSIC POLICY: GROOVING —@ODUMODUBLVCK #odumodublvck #odumodublvck_1 #viral

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