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Monthly Archives: November 2012

Crustless Pumpkin Pie

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I’ve been doing research for quite awhile now and I have decided to take the leap. Gluten-free and Dairy-free. We’ll see how this goes. A lot of anecdotal evidence suggests that strict diets help people with MS. And while I love bread and chocolate the idea of being able to keep up with my family sounds even better. Go ahead and ask yourself why I decided to do this right before the Holidays. I honestly do not have an answer to that. It would probably take more self analysis than I am willing to subject myself to in order to find an answer.

I may be cutting out gluten and dairy but that does not prevent me from eating well! My first foray into the dessert realm was crustless pumpkin pie. Right in time for Thanksgiving! I don’t think you need to be on any sort of diet to consider this delicious. The best of the pie is the filling in my opinion.  Oh, you don’t like the way it looks in the picture? Do yourself a delicious favor and drown it in whipped cream.

Crustless Pumpkin Pie

  • 1 tsp pumpkin pie spice (I used 1/4 tsp. ginger, 1/4 tsp. nutmeg, & 1/8 tsp. ground cloves)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup flour (Almost any will work, but not coconut flour)
  • 1/3 cup plus 2 tablespoons brown sugar
  • 1 (15-oz) can pumpkin puree
  • 1 cup milk of choice
  • 1 tsp  cornstarch
  • 2 1/2 tsp pure vanilla extract

Preheat oven to 400 F, and grease a 10-inch round pan. In a large mixing bowl, combine first 6 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the cornstarch, and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.

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I’m Baaaaack!

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Wow! It has been an insanely long time since I have blogged. Life has been more than a little crazy. I accepted a new call in Missouri and we packed up and headed south. We are now (mostly) settled into our new lives in this beautiful place. I say “mostly,” anyone need a house in Council Bluffs, Iowa?????

While we are waiting for our house to sell we are renting a little townhouse so my kitchen is a bit of a downer after my previous three ovens. However, we are adjusting. But don’t expect too much from this blog until we upgrade!

So, what recipe is worth of my return post? I thought I’d share this little dandy with you today. Think the candy bar but a whole pan of them.

Peanut Butter Bars

Ingredients
1 cup butter, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.