Okay, so LITERALLY for breakfast, lunch, and dinner I have been devouring the GF pumpkin pie I made on Thanksgiving. I am so glad that I made 2, because they are so amazing. I got the recipe last year from the Food Network website, and the reviews were good, so I tried it. The thing about this recipe is that it has cream cheese in it, and this totally makes it. It adds an incredible richness and creaminess that just can’t be beat. Now, one of the big problems involving being GF means…no pie crust. Well, when shopping last year for Thanksgiving, my mom came across a GF pie crust at Whole Foods. This is a great crust, as far a gluten- free things go. It isn’t a very sweet or flaky crust, but it holds the filling well and definitely tastes good. Stock in Whole Foods stores may vary, so you may have to seek out an alternative crust, or just make your own. The filling of this pie is naturally gluten free, and is amazing. Print it out and stick it in your recipe book…it’s a keeper!
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece pre-made pie dough
- Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Recipe Courtesy of the Food Network, Paula Deen, 2009
Well, the other day I looking outside, and spring was just beginnning to start. The trees have that fuzzy green look, and the tulips are starting to sprout. But the first thing I thought of when spring came to mind was lemon squares. That sweet, lemony, cool treat that everyone just loves, including me. So I ran to my kitchen, pulled out the tried and true GF lemon square recipe, and baked away. What came out were delicious, mouthwatering lemon squares that taste and look just like the real thing. On this post you get to see some of my incredibly amazing photography (not really, just a pic of the treat on my kitchen counter…) But they really are THAT GOOD. And, of course the recipe comes from my favorite cookbook, “Gluten Free Baking Classics” which you can buy at 
Anyways, the recipies in this book range from eclairs, french bread, crepes, cookies, brownies, lemon bars, anything delicious you can think of, all gluten free. My favorite recipies so far in this book would have to be the brownies, chocolate chip cookies, coconut cake, and flourless chocolate cake. All of them are exceptionally delicous. This book is great for a gift, or just to treat yourself 
