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.
- 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.