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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Oatmeal Cream Pies Recipe

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This recipe for Pumpkin Oatmeal Cream Pies is from Sissy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup raw cashews (soaked in water for at least 4 hours)
2 T maple syrup
1 1/4 cup gluten free rolled oats
5 Medjool dates , pits removed
1/2 cup pumpkin puree
1 tsp cinnamon
Directions:
Directions:
Drain the cashews and add them to a food processor with the maple syrup.

Blend until smooth. Transfer to a bowl and set aside.

In a food processor , add the remaining ingredients and blend into a dough.

Gather the dough up, wrap in plastic, and place in the fridge for 10 minutes.

Place a piece of parchment paper on your counter top. Put the dough on top of the parchment paper and flatten it with your hand. Place a sheet to plastic wrap, or another piece of parchment on top of the dough.

Using a rolling pin , roll out the dough. Using a circular cookie cutter (I like this one ), cut cookie shapes and place them on a lined baking sheet or plate.

Once all the cookies have been cut, spread the filling on top and make sandwiches. I got 12 cookie sandwiches out of my batch. Place back in the fridge to firm up if the dough has gone a bit soft.

Keep these stored in the fridge. They should last at least a week or two. Enjoy!
Number Of Servings:
Number Of Servings:
12

 

 

 

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