Emile Henry Pie Dish
We decided to celebrate the month of November in all its fall glory by baking an assortment of yummy pumpkin recipes. On the menu – a gluten free pumpkin pie, baked pumpkin donuts, (replacing butter for vegan butter, milk for almond milk, and flour for All-Purpose GF Flour), and pumpkin coffee-cake muffins, with a decadent cream cheese filling (replacing butter for vegan butter, milk for almond milk, cream cheese for vegan cream cheese and flour for All-Purpose GF Flour). Once again, our in-house baker extraordinaire, Annika, helped make adjustments to the recipes to make them all gluten-free and vegan. Each one came out better than expected, with the hands-down favorite being the pumpkin donuts! These are perfect recipes to bake for friends and family for Thanksgiving and upcoming holidays, or just to enjoy on a cool fall or winter day. Wrap them up with a pretty tea towel and oven mitts for a sweet homemade gift as well!