Double Layer - No-Bake - Pumpkin Pie(Gluten Free Style)

I know this isn't the loveliest picture, but it will have to do!  I made the top part dairy free and it didn't set up like it should.  If you use milk it should work just right!  Anyway, this is a favorite of mine that I prefer to regular pumpkin pie.  You get all the spicey goodness without any cooking.  The gingersnap crust makes a rich dessert that anyone will enjoy.  Anyone can make this because no special flours are required, just some special cookies that you can pick up at most stores.  I prefer to use Pamela's gingersnap cookies, but Kinnickinnick has a great S'morable cookie that would also work well.

Double Layer Pumpkin Pie

1 1/2 c. smashed GF gingersnaps         1 c. milk

3 T. melted butter                                 1 (15oz) can pumpkin

4 oz. cream cheese                              2 sm.pkg. instant vanilla pudding

1 T. milk                                              1 tsp. cinnamon

1 T. sugar                                            ½ tsp. ginger

4 oz cool whip                                     ¼ tsp. cloves

Mix gingersnaps and butter and press into pie pan. Bake at 350 for 8-10 min.  Cool completely.  Mix cream cheese, 1 T. milk and sugar - stir in cool whip.  Spread onto bottom of crust.  In another bowl, mix milk, pumpkin, pudding and spices.  Beat until well blended.  Pour over cream cheese layer.  Refrigerate 4 hours or until set.  Keep refrigerated.

It really is quick and easy and is best if you do it the night before.   Surprise your gluten free guests with this yummy pie.

Gluten Free Stuffing

The 1st Thanksgiving we ate gluten free, I announced to my husband that he would just have to do without, I was not attempting to make stuffing.  It felt so overwhelming, especially since most the bread we tried was disgusting!  Of course over time, the gluten free diet becomes much easier and so I did attempt to make stuffing.  Either my family forgot what it tasted like, or they are crazy, but they love it.  It is now a staple again.  I make a very plain stuffing, feel free to spice it up with fruit, sausage, or whatever you like.  Hopefully this will motivate you  to make stuffing this year.  Use your old favorite recipe, or try this one, but give it a shot.  It really isn't a feast without stuffing!  I use my Multigrain bread recipe, but if you like a lighter bread, try out the roll recipe, it is basically the same recipe with different flours.  This is easily made dairy and soy free.

Stuffing

1 loaf gf bread, cubed (about 8 c.)I have a mix available

1 onion, chopped(about 1 c.)

4 stalks celery, chopped (about 1 1/2c.)

¼ c. butter(or nondairy Earthbalance)

½ t. pepper

1 ½ t. thyme

1 ½ t. sage

1 t. parsley

1 t. poultry seasoning

1 ½ + c. water

2-3 T. chicken bouillon(I love the organic Better than Bouillon from Costco)

Saute onion and celery in butter until veggies are soft.  In a small bowl combine water and spices, including bouillon.  Mix bread with veggies and stir to combine.  Slowly add liquid, gently stirring until bread is coated.   Do not add all at once, but wait a minute for liquid to absorb or bread will turn mushy and crumble.  Add remaining liquid, until bread  coated, not too mushy.  Save any remaining liquid to add during baking.  Place stuffing in 9x13 pan and bake 45-50 min.  Stir half way through and add more liquid if necessary.

*Check back soon for a great pumpkin dessert that anyone can make, no "different" flours required!
**Check out some other stuffing recipes at Linda's Gluten free stuffing challenge

Stuffing

 My husband's Mom makes the best stuffing.  I never thought I could replicate it so I never tried.  A few years later I decided to give it a shot.  It still isn't as good, but it is a runner up.  I think one thing that makes this stuffing good is to use fresh bread that hasn't been toasted.  Also I use a bread that does not have any rice in it which helps the stuffing from getting gummy.  Feel free to change seasonings and add anything you like in your stuffing.  This is just a very basic recipe.

1 loaf gf bread, cubed (about 8 c.)I have a mix available

1 onion, chopped(about ¾ c.)

4 stalks celery, chopped (about 1 1/2c.)

¼ c. butter(or nondairy Earthbalance)

½ t. pepper

1 ½ t. thyme

1 ½ t. sage

1 t. parsley

1 t. poultry seasoning

1 ½ c. water

1-2 T. chicken bouillon(I love the organic Better than Bouillon from Costco)

Saute onion and celery in butter until veggies are soft.  In a small bowl combine water and spices.  Mix bread with veggies and stir to combine.  Slowly add liquid, gently stirring until bread is coated.   Do not add all at once, but wait a minute for liquid to absorb or bread will turn mushy and crumble.  Save any remaining liquid to add during baking.  Place stuffing in 9x13 pan and bake 45-50 min.  Stir half way through and add more liquid if necessary.