I used Mi-Del gluten free ginger snap cookies for the pumpkin pie crust. They even had a coupon and recipe attached to the bag. We followed the recipe and baked the shell for 10 minutes before we added the filling. It sure smells good!
Here is the baked pie shell and package of cookies
The pecan pie has a sugar cookie crust made with Cherrybrook Kitchens gluten free sugar cookie mix. I've used this before to substitute for shortbread HERE. This cookie mix is not overly sweet and is extremely versatile! While I was
I didn't need all of the cookie dough for the one pie so I decided to make something along the lines of a Pecan Sandie. I roasted up some pecans, chopped them up in the small processor and hand mixed the nuts into the dough. Placed one-inch balls of the dough on a sheet and baked following their directions. Good stuff!
They are not nearly as large as they look in this photo!
I did not get the apples peeled and sliced but I am finished for the day! At least I have a LOT more stuff prepped for Thanksgiving dinner this year!