Hey guys! As you know, in our house we've had to go gluten free. My husband (actually me) figured out about two years ago that gluten did not agree with him. Since that time I've done some experimenting on some of our favorite recipes so my husband could still enjoy them.

Well, with Thanksgiving coming up I want to share a few recipes with you for the gluten free person in your life, so they can still enjoy all the Thanksgiving favorites, just in a gluten free way!

As I've said, pie is our speciality, and here are two great gluten free crust options!

Gluten Free Pecan Crust
This is a great crust option that works well with pumpkin, or go crazy and do a pecan crust with your pecan pie! Your gluten free pecan pie lover will be so happy!

Gluten Free Coconut Flour Crust
This crust would work really well for a gluten free lemon meringue pie, or go ahead and make this lemon curd pie. It really is SO SO good. Add a dollop of whipped cream and you're set.

Gluten Free Turnip Fries
Root vegetables are a great staple at Thanksgiving. Turnips are naturally gluten free, and this recipe is a great way to make and enjoy them this Thanksgiving!

​Gluten Free Pan de Yuca
Alicia shared this tasty recipe a few years ago. It is an Ecuadorian dish and we've enjoyed it several times when she and Adrian have come to visit for the holidays. It is a great savory side to your Turkey, and, it's gluten free!!

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Lindsey here to tell you about these cute little pumpkin pies I made.
I think that if I could tell you the top two things we are known for the first would be the Original Hot Cocoa Bomb, which we created YEARS before Costco started selling their imitation. The second thing would be pie! This started off with my mom showing you how to make our basic pie crust.

Since then we've only shown you some of the most amazing pies around:

Like the best apple pie ever (I'm biased towards my mom's and don't really like anyone else's.)

​This award winning Dream Pie Alicia makes. (It is so creamy and DELICIOUS!)

​And of course, because I am me, my favorite pumpkin pie!

We love pie so much we put some of our favorite and best recipes in a book, and are letting you have it! In our Etsy shop we still have our For the Love of Pie Book up for sale. With Thanksgiving swiftly approaching you're going to want this book for all of your pie needs!

​Well, since we love pie so much, when I saw this mini pie pan at a Pampered Chef party, I knew I just had to have it!

It was so cute! I bought it with these little pie cutter rings to make perfectly shaped mini pie crusts!

I found a few mini pie pans on Amazon for you to get your own. Like this mini pie pan! It makes twelve little pies, and comes with it's own cutting tools! Or you can get these cute individual mini pie plates. Don't you love the scalloped edges? So cute!

Once you have your mini pie pans or tins, you can make any type of mini pie that you want! You could make my mom's delicious pecan pie! Or get your For the Love of Pie e book and make all kinds of mini pies, and then put them together in a cute pie charcuterie board! Here is the pie charcuterie board​ my mom put together last year for my birthday party!

​I made mini pumpkin pies. I also bought little pie boxes to package them up!

 If you want to make these mini pumpkin pies, use my pumpkin pie recipe found in the For the Love of Pie book. I adjusted the baking times like this: 450 degrees for 7 minutes, then 350 degrees for 20 minutes. You could even spruce your little pies up with cute little leaf designs! My recipe made 12 mini pies! You could just make mini pies for Thanksgiving and have dessert be a pie charcuterie board! Everyone would get their own little pie! I can see now how beautiful that table would look! Hop on over to our Etsy shop to get yourself ready for Thanksgiving with our pie book and have fun with it! I think I'm going to go make some more mini pies, maybe this time a fruit pie!

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I am back with another pumpkin recipe! Instead of cookies I'm showing you how to make delicious pumpkin butter to spread on your toast or bagels. My daughter has been enjoying pumpkin butter with her peanut butter sandwiches!

This pumpkin butter is really easy to make and is so delicious.

Now, I canned my pumpkin butter, but I want to give a disclaimer about canning pumpkin butter.

If you get on to the website for the National Center for Home Food Preservation they discourage canning pumpkin puree, and only using pressure canning for cubed pumpkin. They say the problem is that due to pumpkin's low acidity you can't keep it from going bad. However, I have read on other sites that as long as the internal temperature of the pumpkin butter reaches 248 degrees Fahrenheit you'll be ok.

It's up to you. I canned my pumpkin butter using a water bath method. I boiled the pumpkin butter for 1 hour and listed to them all seal shut (it's my favorite canning sound.) If you don't feel comfortable canning the pumpkin butter, you can just fill you jars and freeze them. I actually canned AND froze mine because I made a lot of pumpkin butter and want to give jars to people so I canned them and then froze them so that when I gift the pumpkin butter later I can advise them of what I've done, while ensuring the pumpkin butter's safety when I give it as a gift.

Ok, so this pumpkin butter recipe is for the crock pot. It is so easy. You dump your ingredients in, stir them together, set it for about 3 hours on high, and then stir it up. Then your pumpkin butter will be ready for canning (or freezing!)

Pumpkin butter is the perfect fall jam. It goes great on everything. Mix some pumpkin butter into your oatmeal in the morning. Then enjoy it with a cup of hot chocolate, preferably our pumpkin spice hot cocoa bomb. Doesn't that just sound like the best fall morning?

Homemade Pumpkin Butter

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Who has heard of Crumbl Cookie? I haven't tried them out yet, but I have friends who seem to constantly rave about them and love them. I honestly feel like when I go to places like Crumbl and test out their product I just feel like I could have just made it myself.

Now, don't get me wrong, I'm not hating on Crumbl. Like I said, I've never had a Crumbl cookie. Maybe someday I'll have one and think, "wow was I wrong! I could never emulate this delicious chewy cookie goodness!"

It did get me intrigued though. See, I had just gotten a giant cookie scoop and I wanted to try to make some big, bakery style cookies. I got on Crumbl's website and saw that one of their offerings was pumpkin chocolate chip cookies.

Guys. You know how I feel about pumpkin.

Hello, it's why I'm doing this pumpkin cookie series.

So, I made these giant, bakery style, chewy, pumpkin chocolate chip cookies.

These cookies are amazing. They're soft and chewy, but not cakey like many pumpkin chocolate chip cookies are. They taste like chocolate chip cookies, but with pumpkin in them.

The secret? Don't use eggs. The pumpkin is so moist, it replaces the egg. The result is a delicious, soft, chewy cookie that just tastes like fall.

With my large cookie scoop I can make twelve. It's easy to double the recipe to get 24. I made a double batch of these pumpkin chocolate chip cookies to give to people as a thanks for all that they had done for us shortly before Elodie was born, and after she passed away.

So, without further ado, here is the recipe. Please make it, and if you're a Crumbl cookie fan, tell me if you think I should work for them as a recipe formulator... or something.

Large Pumpkin Chocolate Chip Cookies