Diabetes Support Group

just flour-free.

Try some recipes and techniques using almond flour or crushed walnuts for the crust. I don't have anything offhand-- it's been a while since I made some. With all the gluten hysterics lately, such recipes abound. And I'm assuming no nut allergies among the consumers on your end.

(Pecans in pumpkin pie? Too good for the kids.)

BTW, living in farm country, I tend to collect squashes of all sorts in the fall and freeze the meat for later use. Personally, I've found cheese pumpkins to be the best for pies so far. But, I've run out of last fall's supply and canned pumpkin is just fine in such an "emergency".