It does not feel like fall because we are having hot, warm days in Ottawa. Love that I can still go outside with summer clothes.
All the 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 is time to cook and bake with the fall fruits and vegetables. One of my favourite to cook with from the fall bounty is the pumpkin. You can have a variety of dishes from appetizers to desserts. Since I have a sweet tooth I tend to bake with pumpkin more than cooking with it.
Last week I received a very nice package from Udi's Gluten Free. They challenged me to make two recipes using their products, one that I am sharing with you today and another one at the end of october. The first thing that came to mind was to make my Pumpkin Pie recipe in jars using their Snickerdoodle Cookies. I must say that I was pleasantly surprised by the delicious taste of these cookies. In the package there was different gluten free products like Chocolate Chips Cookies, Bagels, two kind of bread, Cinnamon Rolls, Muffins, just to name a few. I tried them all and must say that I will encourage you to buy from this company. I like the taste and texture of their products. Please note that all products featured on La Cuisine d'Hélène have been tested and I will only feature products that we like.
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 Celiac 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.
Did you know that a recent study estimated that approximately 4.3 million Canadians have gone gluten-free, or have reduced gluten in their diets - that's a pretty staggering number!
Now the good news, readers of La Cuisine d'Hélène have a chance to win a beautiful Fall Comfort prize package! The package is worth $150 and will have Udi's Gluten Free products and other goodies. Please fill out the rafflecopter below. Good Luck!
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Pumpkin Pie in Jars
This dessert using Udi's Gluten Free Snickerdoodle Cookies as a base for my Pumpkin pie recipe turned out to be so good that I will be using it again. You can use a pie plate instead of Mason Jars. I like Mason Jars because they are portable and everyone like them.
For the crust:
1 pkg Udi's Gluten Free Snickerdoodle Cookies
30 ml butter, melted
For the filling:
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.
Disclaimer: La Cuisine d'Hélène has received a package from Udi's Gluten Free but all opinions are my own. Thanks to them!