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Desserts fit for Thanksgiving repast

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By Judyrae Kruse
Herald Columnist
Arlington cook Jo Green is really on the ball!
She's already getting on top of the Thanksgiving dinner situation and introduces us to a gluten-free pumpkin pie.
It's complete with a spiced-up whipped-cream topping, no less. She describes this creation as "super easy and fun to make,'' so how can we resist?
And another quick and easy Thanksgiving whipper-upper would be the following invention from the folks at Spice Islands. It's a time-saving frozen pumpkin pie that uses a store-bought pie crust.
Gluten-free pumpkin pie
3/4 cup sugar
1/2 cup Pamela's baking and pancake mix (see note)
2 tablespoons margarine, softened
1 can (12 ounces) evaporated milk
1 can (15 ounces) pumpkin
2 eggs
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Cinnamon and spice whipped cream
Preheat oven to 350 degrees.
Grease a pie pan.
In a blender container, combine the sugar, baking and pancake mix, margarine, evaporated milk, pumpkin, eggs, pumpkin pie spice and vanilla. Process 1 minute. Or, in a large mixing bowl, combine the ingredients as listed and beat for 2 minutes with a rotary beater.
Pour into the greased pie pan and bake until a knife inserted in the center comes out clean, about 50 to 55 minutes. (If pie doesn't test done, continue baking another 5 to 10 minutes.)
Remove from oven and cool completely, then refrigerate until needed.
Garnish with the cinnamon and spice whipped cream.
Makes one 9-inch pie.
Note: Pamela's baking and pancake mix is available at health food stores.
Cinnamon and spice whipped cream
1 cup cold whipping cream
2 tablespoons brown sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Dash nutmeg
In a chilled bowl with chilled beaters, beat whipping cream for 3 to 4 minutes. Blend in the brown sugar, then fold in vanilla, cinnamon and nutmeg.
Serve immediately or cover and refrigerate briefly.
Pumpkin ice cream pie
1 cup canned pumpkin
1/2 cup packed brown sugar
1 teaspoon Saigon cinnamon (see note)
1/2 teaspoon ginger (see note)
1/4 teaspoon nutmeg (see note)
1 quart vanilla ice cream, softened
1 prepared pie crust, pastry or graham cracker
In a large bowl, mix together the pumpkin, brown sugar, cinnnamon, ginger and nutmeg in a large bowl. Fold in the softened ice cream. Pour mixture into crust.
Cover pie and freeze until firm, a few hours or overnight. Remove from freezer 15 minutes before serving.
Makes 1 pie.
Note: If desired, 2 teaspoons pumpkin pie spice can be substituted for the ginger, cinnamon and nutmeg.
The next Forum will appear in Monday's Good Life section.
Story tags » Cooking

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