I’m just going to come right out and say it – I love pumpkin pie. I mean, I love most anything pumpkin, but I love pie the most because I only eat it around this time of year. It must be an absence makes the heart grow fonder type of deal.
There’s a certain warehouse store in my area that sells these ridiculously large pumpkin pies for $7 dollars a pop and I always gluttonously dream about having one all to myself. Since I know I have about zero self-control when it comes to this dessert, I found my perfect solution a few years ago – mini pumpkin pie tarts.
Last week I invited, J, my very good friend over to do some Fall themed baking. She recently had an allergy test done and discovered she has a slight allergy to gluten like so many other people out there. Because of this, she had two requirements for our baking date. One, our desserts needed to contain pumpkin and two, they needed to be gluten-free.
I had no problem saying yes to my friend since even if I’m not sensitive to gluten, I’m always up for expanding my baking repertoire and learning to make items for those who are. J had mentioned whoopie pies ages ago and I’ve never baked them, so I thought they would be the perfect dessert for us to try.
Pumpkin, spice, and cream cheese? Yes, please!