Perspectives of a Lady, Gentleman & Dane

Dessert & Thanksgiving!

Hannah Sheflyand

I am so excited for Thanksgiving, it is also Brians favorite holiday of the year (mine is New Years). I am more excited that we get to spend a weekend getaway in Niagara Falls. In the mean time I am doing some prep work with baking and played around with a new recipe that I would love to share.


Pumpkin Pie! (Gluten Free & Vegan); Unfortunately it is also crustless, but it is healthy and low calorie.


2-4 tsp cinnamon

2 tsp baking powder

1 tsp salt

1/2 cup gluten free flour (I used almond flour)

1/2 cup brown sugar

1 can of pumpkin

1 cup creamy coconut milk

2 tsp vanilla extract


  1. Preheat oven to 400F and butter/grease a 9-10 inch pie pan.
  2. Combine all dry ingredients in one mixing bowl and all wet ingredients in a separate mixing bowl. Add the wet ingredients into the dry ingredients and stir well.
  3. Bake for 35-40 minutes. Allow the pie to cool for a few hours before putting in the fridge to cool for at least 6 hours (best if left overnight). And your done!

I will also be making pumpkin bars and a buttermilk pie from Sean Brock’s Heritage book.

Other favorites that I am considering for Thanksgiving from the blog world:

Eggnog French Toast

Southern Cornbread

Green Tomato Pie

Sweet Potato Cupcakes

Roasted Butternut Squash

IMG_0975What are your plans for Thanksgiving and your long weekend? Will you be spending a lot of time in the kitchen or leaving it to someone else?

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