I enjoy cooking in general, but for some reason, I always end up being in charge of dessert (it can’t be my massive sweet tooth, can it?). This past Thanksgiving weekend, I was in charge of dessert for two different dinners and I thought it wouldn’t be Thanksgiving without pumpkin in the mix! Here’s what went down:
Pumpkin Chiffon Pie
This a recipe that I got from my mother-in-law – she has been making this recipe at Thanksgiving for years. I have never been a big fan of pumpkin pie but the fluffiness of this recipe converted me! I added my own touch by making a gingersnap crust (using homemade gluten-free ginger snaps to boot) and I garnished the pie with a sprinkle of cinnamon and chopped pistachios. Here’s the recipe:
- 1 envelope of gelatin
- 3/4 cup milk
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1/4 nutmeg
- 1 cup pumpkin
- 2 eggs
- 1 cup of heavy cream
- 1/4 cup icing sugar
In a medium saucepan, mix gelatin with milk over medium heat. Add 1/2 cup sugar, salt, cinnamon, allspice, ginger, nutmeg, and pumpkin. Separate the egg yolks, whisk and add to pumpkin mixture and heat until thickened. In a separate bowl, whip the eggs with the remaining 1/4 cup of sugar until fluffy. Refrigerate the pumpkin mixture until cool. Meanwhile, whip the cream with 1/4 cup of icing sugar. Prior to serving, add the egg whites and half the cream to the pumpkin mixture. Pour into the crust, top with whipped cream, and garnish with cinnamon and pistachios.
Pumpkin Cheesecake Chocolate Tart
This was my first time making this dessert and it was delicious. The combination of chocolate and pumpkin was spot on. This is an Anna Olson recipe and the recipe can be found here.
For the crust, I had to substitute g-free flour for the all purpose flour and it messed up the crust quite a bit, but it still turned out really tasty!
I hope all my Canadian friends had a lovely Thanksgiving and that you feel as blessed as I do. Thanks for reading!!
I have a HUGE sweet tooth and a love for baking. This makes for a very lethal combination. I try to only bake when I have company so I don’t devour it all myself (believe me, I’ll do it)! We had dinner guests a few weeks ago and I made this dessert.
Baking is a little tricky at my house because I am married to a gluten-intolerant fellow, but I found this delicious and flourless recipe by Anna Olson. I took her advice and served the puddings with a vanilla cranberry compote.
The puddings (which were actually more like individual-sized cakes) were really moist which is usually the downfall of gluten-free recipes. The five-spice added a really unique flavour as well. This is what Anna says about it:
Chinese 5-spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seed that matches very well with chocolate.
I also dusted each cake with icing sugar before serving.
The result: delizioso!