Homemade Nut Free Oatmeal Cream Pies

These were another very popular cookie at the bakery. They remind us of the classic Little Debbie oatmeal cream pies but with a more natural taste.

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Makes 12
For the Cookies:
1 ½ sticks butter, at room temperature
1 ½ cups light brown sugar
1 large egg
2 tsp. vanilla
1½ cups flour
½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2¼ cup Quaker rolled oats
For the Filling:
½ cup butter, at room temperature
1 teaspoon vanilla
2 cups powdered sugar
1 cup Kraft Marshmallow Fluff
For the Cookies:
Preheat the oven to 325 degrees and line your baking sheet with foil or parchment. Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed or beat vigorously with a wooden spoon until the mixture is light and fluffy, around 3 minutes. Add the egg and vanilla and beat for another minute. Add the flour, baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. If it is too sticky, add 1 tablespoon of extra flour at a time until the mixture can be handled.
Roll the dough into balls, about the size of a large gumball, using your hands and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.
For the Filling:
Beat the butter and vanilla together until light and fluffy, about 3 minutes. Add the powdered sugar and beat for another 3 minutes. Mix in the Fluff.
When the cookies are cooled, match them with another cookie according to size. Take one cookie and place about two tablespoons of the filling in the center on the flat part of the cookie. Take the other and place it on top and press it until the filling comes to the edge of the cookies.

Recipe Adapted from Bless This Mess

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Pecan-less Pie

For those of you that miss Pecan Pie, try this alternative. It is incredibly easy and utilizes pumpkin seeds, which are healthy and give it that bit of crunch that it would normally miss.
pecanlesspie

Makes 1 8-inch Pie

For the Crust:
1 9-inch refrigerated Pillsbury Pie crust
For the Filling:
6 tablespoons unsalted butter, cut into 1-inch pieces
1 cup (7 ounces) packed dark brown sugar
½ teaspoon table salt
3 large eggs
¾ cup light corn syrup
1 tablespoon McCormick or Nielson Massey vanilla extract
2 cups Gerbs raw pumpkin seed kernels

For the Crust:
1. Transfer dough to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Chill shell until firm, about 1 hour. Prick sides and bottom with fork.
2.  Preheat oven to 400 degrees. Bake crust about 15 minutes until lightly brown. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling. Lower oven temperature to 275 degrees.

For the Filling:
3. Melt butter in the microwave. Mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Place mixture in a saucepan over a low flame and stir constantly (watch for burning) until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pumpkin seeds.
4. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.