“Graham Cracker” Crust
4 tablespoons melted butter (*for dairy free see note below)
2 tablespoons honey
1 1/2 cups almond flour, firmly packed
1/2 teaspoon sea salt
1 teaspoon cinnamon
2 (8 ounce) packages cream cheese
1 cup sugar
15 ounces pumpkin pie mix
1 teaspoon pumpkin pie spice
2 1/2 ounces evaporated milk
In another mixing bowl, beat cream cheese and sugar. Spread over crust.
In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
Bake 350° 45 minute or until golden brown.
Cool for 1 hour.
Refrigerate 2 hours or until chilled before cutting.
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.