I hate pumpkin pie. Always have. Sure there are GF pie crusts out there, but it’s still pumpkin pie. Why not try something new with pumpkin this year? Here are two recipes I’ve tried and loved.
Pumpkin Mousse (Credit goes to Dave Lieberman and Food Network. Note: I added the GF and Organic bits)
1 (15 ounce) can of organic pumpkin
3 cups organic heavy cream
3/4 cup sugar
1/2 teaspoon pumpkin pie spice (You can get honest to goodness GF/organic spice from Whole Foods or Sprouts)
1 tablespoon Vanilla (Vanilla extract is not gluten free. There is a substitute in the baking supply section of Whole Foods or Sprouts)
Ginger Snaps for garnish – You can get GF Ginger Snaps, but I don’t bother. The Mousse is awesome without them.
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool Fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the cookies over the top before serving.
Diabetic Friendly Orange-Pumpkin Custards (Credit goes to Diabetic Living – Thanksgiving Favorites Edition)
2 Tbsp Orange Juice
1 tsp GF vanilla
1/4 cup raisins (I use golden raisins)
1 (15 ounce) can organic pumpkin
2/3 cup evaporated fat-free milk
1/3 cup packed brown sugar
1/3 cup egg beaters
1 tsp organic/GF pumpkin pie spice *see comments above
1/3 cup rolled GF oats *You can find these at the organic foods store
2 tbsp packed brown sugar
2 tsp melted butter
Heat orange juice and vanilla until hot (do not boil). Add raisins. Cool. Preheat oven to 375 and prepare custard dishes (or ramekins) with cooking spray. Place dishes in shallow baking pan. Combine canned pumpkin, evaporated milk, sugar and egg beaters in mixing bowl. Stir in raisin mix. Spoon into dishes.
Combine rolled oats and 2 tablespoons of brown sugar. Stir in butter. Sprinkle over pumpkin mixture in dishes. Bake 30 minutes or until knife in center comes out clean. Serve warm.