Aren’t these little gingerbread men cute?!! They’re a brand new limited edition seasonal product made by MI-DEL.
I used MI-DEL classic Ginger Snap cookies to make a crust for pumpkin pie and decorated it with the Limited Edition Gluten-Free Gingerbread Men cookies. Then I arranged for some very finicky taste testers to give me their feedback on it.
….Lila. And they all can eat whatever they want. They don’t have any food allergies or restrictions.
Now, you know I’m all about easy when it comes to cooking, and this recipe was, well…easy as pie! (Sorry, couldn’t resist!) In fact, it’s soooo easy you could include your favorite little people in the process.
And why spend your time rolling out pie crust when you can easily press a crushed cookie mixture into a pie pan and then go and enjoy the rest of your day? I know some people find rolling out pie crust to be therapeutic in some way, and I’m happy for them, but I’d rather be outside soaking up this last bit of gorgeous Fall weather.
OK, Soooooo here’s the extra fun part! I have six coupons for FREE MI-DEL products!!!!
And they’re pretty easy to find in stores. I’ve seen them in my local Stop N Shop grocery store in the natural foods aisle. If you aren’t sure where to find them in your area, there’s a nifty store locator on their website. If the new Limited Edition Gluten-Free Gingerbread Men haven’t hit your store shelves yet, you can order them online here.
(BE AWARE: MI-DEL makes regular food products too, so make sure what you buy has the big “Gluten-Free” on the package. No worries, though, MI-DEL’s gluten-free products are routinely tested using the ELISA method to ensure gluten-free status as determined by the World Health Organization.)
So, just post a comment below and I’ll pick the six winners and post them on Monday, October 24th. Entries must be posted by midnight Sunday, October 23rd. Need comment ideas? Anything you want to post is acceptable….but, hmm…why not tell us what your favorite pie is?
Oh and speaking of different types of pies…the different types of gluten-free MI-DEL cookies can be used to make different pie crusts. You can check’em out here.
GLUTEN-FREE PUMPKIN PIE RECIPE
I adapted the MI-DEL gluten-free pumpkin pie recipe to make it dairy-free. (note: MI-DEL products are not corn-free. Also, real whipped cream was used only for decorative purposes.)
MI-DEL Ginger Snap Crust:
Makes one (9-inch) crust
30 MI-DEL Gluten Free Gingersnaps (there are a little more than 30 cookies in one bag)
5 tablespoons coconut oil, melted
Pie Crust Directions
1. Preheat oven to 350° F.
2. Pulse cookies in food processor until it forms fine crumbs. (Alternatively, place cookies in plastic bag and crush with rolling pin or mallet). Makes 1 1/2 cups crumbs. Toss cookie crumbs with melted coconut oil.
3. Press mixture into bottom and up the sides of 9-inch pie plate. Bake until light golden, about 7 minutes. Cool completely before filling.
Note: For an extra-firm crust chill cooled pie for at least 1 hour or up to 24 hours.
Gluten Free Pumpkin Pie Filling:
2/3 cup coconut milk
6 tablespoons honey
2 eggs, beaten
1 (15-ounce) can organic pumpkin puree
3 tablespoons rice flour ( or use almost any gf baking flour mix. I used Bob’s Red Mill)
3 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 baked MI-DEL Ginger Snap crust, cooled
1. Preheat oven to 350° F.
2. In large bowl, whisk together coconut milk, honey, and eggs. In separate bowl, whisk together pumpkin, flour, spices, and salt. Whisk pumpkin mixture into wet mixture until smooth. Pour filling into crust. Bake 45 to 55 minutes, or until firm. Cool completely before slicing.
MI-DEL Gluten-Free Gingerbread Men Limited Edition Cookies
*This post was sponsored by Mi-del.