As many of you know, my wife suffers from many severe food allergies ever since she had her appendix out nearly four years ago. This is a picture of one of the two pies I made her for Thanksgiving. I do a lot of innotivate and wild recipes to work around her allergies. Here is the recipe:
Preheat oven to 350 F.
Place 2 and 2/3 cups Corn or Rice chex in a mixing bowl and crush well into crumbs. Add 6 tbsp gluten-free bread crumbs, 6 tbsp mashed potato flakes, 3 tbsp brown sugar, 2 tbsp turbinado sugar, 2 tbsp white sugar, 2 tbsp Bisquick gluten-free mix, 1 tbsp brown rice grits, 1 tbsp Mexican vanilla gelatin, 1 tbsp Molasses, 4 tbsp apple sauce, and 2 tbsp corn oil. Stir together well and pack into bottom of two 9" pie tins. Bake for 10 minutes. Remove and raise heat to 425 F.
In a big mixing bowl blend two 15 oz cans of pureed pumpkin, 2 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground mace, 1 tsp kosher salt, 1 tbsp Mexican vanilla gelatin, 2 tsp Mexican eggnog gelatin, 3 tbsp apple sauce, 3 cups water, and 1-2 tbsp molasses. Mix well and pour into the tins. Bake for 15 minutes, then drop heat to 325 F.
Top with vanilla marshmallows, vanilla sugar, or vanilla soy ice cream.