#pieinspired

You can enjoy the taste of a traditional pie without having to bake it. This gluten-free tart doesn't need to be baked, so it's a quick and easy dessert.

Ingredients: 1 1/2 cups gluten-free graham cracker crumbs. 1/2 cup melted dairy-free butter. 1 cup dairy-free cream cheese. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 cup canned pumpkin puree. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 cup powdered sugar optional, for sweetness. Dairy-free whipped topping for garnish. Sliced fresh berries for garnish.

Instructions: In a bowl, combine the gluten-free graham cracker crumbs and melted dairy-free butter. Mix until the crumbs are evenly coated. Press the crumb mixture into the bottom of a tart pan to create the crust. Place it in the refrigerator to set while you prepare the filling. In a separate bowl, beat the dairy-free cream cheese until smooth. Add the maple syrup and vanilla extract, and continue to beat until well combined. Add the canned pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves to the cream cheese mixture. Mix until the filling is smooth and all ingredients are fully incorporated. If you prefer a sweeter filling, you can add powdered sugar and mix it in at this stage. Remove the tart crust from the refrigerator and carefully spread the pumpkin cream cheese filling over the crust evenly. Refrigerate the tart for at least 2 hours to allow it to set. Before serving, garnish the tart with dairy-free whipped topping and sliced fresh berries. Slice and enjoy your gluten-free, no-bake pie-inspired tart!

Prep Time: 15 minutes

Cook Time: 0 minutes

Delight in the flavors of a strawberry rhubarb pie in the form of delicious and chewy cookies. The combination of sweet strawberries, tart rhubarb, and creamy white chocolate creates a delightful treat.

Ingredients: 1 cup diced strawberries. 1/2 cup diced rhubarb. 1/4 cup granulated sugar. 1 teaspoon lemon juice. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup white chocolate chips.

Instructions: Dice the rhubarb and strawberries and put them in a small bowl. Add the sugar and lemon juice. It needs about 15 minutes to break down. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the all-purpose flour, baking soda, and salt together in a medium-sized bowl using a whisk. Softened butter, brown sugar, and granulated sugar should all be mixed together in a separate large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry flour mixture to the wet mixture and mix just until everything is combined. Add the strawberry-rhubarb mixture that has been mashed and the white chocolate chips. Drop level tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each one. You can use a spoon or a cookie scoop for this. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 10-12

This Lemon Meringue Pie Dip is rich and creamy, just like a slice of lemon meringue pie. It's great for potlucks, parties, or just as a tasty snack or dessert.

Ingredients: 1 cup marshmallow fluff. 1/2 cup lemon curd. 4 oz cream cheese, softened. 1/2 cup powdered sugar. 1/2 tsp vanilla extract. 1 cup whipped cream or whipped topping. Zest of 1 lemon optional, for garnish.

Instructions: Put marshmallow fluff, lemon curd, cream cheese, powdered sugar, and vanilla extract in a bowl and mix them together until the mixture is smooth. Add whipped cream or topping and mix it in until it's well mixed in. Put the mixture in a serving bowl, and if you want, top it with lemon zest. Put it in the fridge for at least 30 minutes before you serve it. You can dip graham crackers, vanilla wafers, or fruit slices in it.

Prep Time: 15 minutes

Cook Time: 0 minutes

With these S'mores Pie Cookies, you can indulge in the delectable flavors of s'mores! A graham cracker crust, rich chocolate chip cookie, and toasted mini marshmallows top these bite-sized treats. Ideal for a warm dessert.

Ingredients: 1 cup graham cracker crumbs. 1/4 cup melted butter. 1/4 cup granulated sugar. 1 cup semi-sweet chocolate chips. 1 cup mini marshmallows. 1/2 cup all-purpose flour. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsweetened cocoa powder. 1/2 cup brown sugar. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well. Press the graham cracker mixture into the bottom of each cavity of a mini muffin tin, forming small crusts. Bake the crusts in the preheated oven for 5 minutes. Remove and set aside. In another bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder. In a separate larger bowl, mix the brown sugar and vegetable oil until well combined. Add the egg and vanilla extract to the wet ingredients and mix until smooth. Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips. Place a spoonful of cookie dough into each graham cracker crust in the muffin tin. Bake the cookie-filled crusts for 10-12 minutes, or until the edges are set. Remove from the oven and immediately press mini marshmallows onto the tops of the cookies. Switch the oven to broil and return the cookies to the oven. Broil for about 1-2 minutes, watching closely, until the marshmallows are toasted and golden. Remove from the oven and allow the cookies to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Once cooled, the S'mores Pie Cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes