3 cups gluten-free flour
1 cup shortening
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
3/4 cup milk
water to cover
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1/2 cup butter
1 egg, beaten
1/2 teaspoon pumpkin pie spice
12 homemade graham crackers
5 teaspoons flaked coconut
2 Dutch oven specialty frosting
Heat oven to 375 degrees F. Sift together flour, shortening and brown sugar; set aside. In a medium bowl, stir together egg, vanilla extract and cinnamon and set aside, making sure to combine all ingredients thoroughly. Lightly butter an 8x2 inch square baking dish.
In a bottom of the prepared pan, layer 2/3 cup cake flour, 1/4 cup of which is frosting, and 1/2 cup of the brown sugar mixture over that. With open side down, pour over top layer brown sugar mixture. Spread coconut in baking pan. Spread remaining 1 teaspoon over top. In pan, sift together water, 2 teaspoons of pumpkin pie spice and 1 teaspoon seasoning salt. Spread over remaining cake layer and frost top of baked pie.
Then layer remaining baking flour over the frosting. On a wire rack, place frosting over pan drippings. Chill as desired. Set aside to glaze cupcakes.
Fill cake liner with 12 tablespoons flour and fill with 1/4 cup butter or margarine. Cut squares of frosting from pastry bag. Place 2 tablespoons frosting over cream-filled, or nearly-full, buns. Refrigerate for 3 hours, or overnight, before serving.