Desserts fit for Thanksgiving repast

  • By Judyrae Kruse Herald Columnist
  • Wednesday, November 7, 2012 1:35pm
  • Life

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.

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