Pumpkin pie and cheesecake are two of our favorite desserts, so we figured, why not combine them! This cheesecake makes a great Thanksgiving dessert – both traditional and a bit different. You can make it with a crumb crust (recipe included) or bake it crustless. Either way, the cheesecake is creamy and light with a hint of pumpkin and cinnamon.
Category Archives: Baking
mary’s magnificent pastry – just in time for pie season!
My first pie – ever – and the crust was light, crisp, and flaky! I have never had the need to make pies. My mom Mary is known for her pies, gluten free and not, and she delivers a steady stream of these tempting treats: apple, rhubarb, lemon, coconut cream, the list goes on. Last week was chocolate – awesome! Here is her recipe for gluten free pie crust and since I’m posting it, I figured I better give it a try so I know what I’m talking about. It’s not the easiest thing to make, but it’s certainly worth the extra effort! 
Scroll down for the recipe for Mary’s Magnificent Pastry along with the recipe for peach pie filling, adapted from Bon Appitina.
Like this? You might also like these other gluten free recipes from gfandme.com:
Danish pastry – one of my personal favorites! (and not that difficult to make either)
rustic tarts of galettes 
cream cheese pastry tartsquick and easy gluten free dessert
Do you have gluten free company coming and want to make a gf dessert, but don’t want to invest in the expensive flours and other ingredients? Or do you already cook gluten free but just want something quick and easy to throw together? The Betty Crocker gluten free Devil’s Food cake mix might be your answer. 
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gluten free pumpkin tarts
I found this fabulous recipe for cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it and the result was awesome – they disappeared before I could even get a photo! So I made them again, added a ginger cookie and coconut crust, and didn’t tell anyone until I had a picture to post! The ginger and coconut flavours combined beautifully with the pumpkin, the crumbs added a bit of texture, and the tarts also came out of the pan easier.
This would also be great with Mary’s Magnificent Pie Crust!
Like this? You might also like these other gluten free recipes from gf and me:
rustic gluten free apple tarts
This is a post from last October. We have been craving pumpkin lately so we thought we’d post it again for other fall pumpkin fans! Continue reading
fall caramel bars
If you like caramel corn, you’ll love these super-easy, super-tasty bars. We usually eat them plain but for a special treat you can add a layer of melted chocolate, popcorn or dried fruit. They can even be cut or sculpted into fun holiday shapes – think leaves or jack-o-lanterns for fall – and decorated with icing and candy.
This recipe is adapted from one we found on the inside of a Kellogg’s Rice Krispies box years ago.
decadently dark chocolate cake … gluten free but NOT cocoa free :)
This recipe makes a large, rich cake that’s moist and full of chocolaty goodness. Great with chocolate icing for a double chocolate hit but we also recommend eating it naked (the cake, that is) or with a scoop of vanilla ice cream. Baked as a round layer cake, it’s also great for birthdays! 
TIP: If you like mocha, top your cake with coffee whip. Recipe included below.
NOTE: We posted this recipe early on when we started this blog and wanted to repeat it for our new followers. Apologies to those of you who have already seen it.
Robin Hood Nutri Flour Blend Chocolate Chip Cookies
This week, instead of pie, Mary delivered a batch of chocolate chip cookies made with Robin Hood’s new gluten free flour blend. The cookies had a slightly grainy texture (likely because of the rice flour in the flour’s ingredients and absolutely no fault of Mary’s!) but other than that were light, tasted fantastic, and lasted on the counter for a couple of days without going stale. She also brought a bag of the flour so we could try using it in some of our own recipes. Updates to follow! 
Below is a copy of the recipe which can also be found on the back of the bag of flour. FYI: the ingredients for the flour mix are rice flour, sugar beet fibre, potato starch, and tapioca starch.
scones sweet scones
These gluten free scones are surprisingly light and taste great warm or cold. Make them even better by adding cheese (as pictured here) or raisins – whatever you can imagine! They also make a great base for open sandwiches. Scroll down for the recipe.
Like this? You might also like these other recipes from gfandme.com:
mashed potato biscuits
gluten free granola barssoft cinnamon bread rolls
There’s something about September that makes us crave cinnamon and these gluten free cinnamon rolls are the perfect answer. Using Glutino’s Gluten Free Pantry French Bread and Pizza Crust mix as a base, they are fluffy, soft, and relatively simple to make.
Geoff and I always make a half batch of these with the dough left over on our gf pizza nights – recipe for pizza found here. We use half of the dough mix for a pizza and half for cinnamon buns!
Like this? You might also like:
gluten free pizza made with the same dough
Carrot muffins made with Glutino Muffin Mix
apple crumble gluten free muffins
A great fall recipe. The coconut flour and the shredded apple keep these gluten free muffins moist and the crumble gives them a sweet crunchy topping that’s hard to resist.
Enjoy these warm from the oven on a weekend morning with a coffee or tea and good company.
Scroll down for the recipe.
Like these? You might also like:
almond flour raspberry muffins
