It does not feel like fall because we are having hot, warm days in Ottawa. Love that I can still go outside with my summer clothes, take long walks, read a book or just sit outside on the patio.
The fresh produce markets around town are selling a variety of squashes and pumpkins at the moment. I like this time of the year. We are getting ready for Thanksgiving in Canada. Which means that it's time to cook and bake with the fall fruits and vegetables. Since I have a sweet tooth I tend to bake a lot and love pumpkin in baked goods.
During the year when we have family gatherings my sisters and brother bring dishes to share and we have to make sure they are gluten free. The reason is because my brother-in-law was diagnosed with Celiac a couple years ago and we take this seriously. I like to bake and try to come up with different gluten-free desserts every time we meet. He is always thankful that we come up with a nice meal that he can enjoy with us.
My Pumpkin Pie in Jars recipe was a success. It is now a seasonal favorite.
Try these Pumpkin Bars with Cream Cheese frosting. They are yum!
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PUMPKIN PIE IN JARS
1 pkg Udi's Gluten Free Snickerdoodle Cookies
30 ml butter, melted
375 ml pumpkin pie filling
250 ml warm milk
75 ml brown sugar
50 ml real maple syrup
25 ml rice flour
2.5 ml salt
10 ml pumpkin spice
1. Preheat oven to 425F.
2. Spray 8 small Mason jars with Pam. Place on a cookie sheet. I use a Silpat underneath so that it does not move.
3. Place all the cookies from the Snickerdoodle Cookies package, except one, in a food processor. Process until they are completely crumbled.
4. In a bowl mix well the crumbs with the melted butter. Divide equally into the Mason jars.
5. In a large bowl mix all the filling ingredients with a fork. Divide equally into the Mason jars. Bake at 425F for 15 minutes. Lower the over temperature to 325F and bake for another 30 minutes. Remove from the oven and let cool.
6. When completely cool top with your favourite whipped cream recipe. Crumble the remaining cookie and decorate on top of the whipped cream.
This dessert can be made one day ahead. Refrigerate until ready to serve.