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| Pumpkin dip with gluten-free ginger molasses cookies: Next best thing to Grandma's pumpkin pie! |
Nothing says “Thanksgiving” like pumpkin pie. But if you
have celiac disease, pumpkin pie, at least the kind that Grandma makes, is out
of the question. Sure, you can make your own gluten-free pumpkin pie crusts or
you can even purchase pre-made GF crusts in the frozen foods section of your
local health food stores. Somehow, those crusts never “pan out” for me.
I’ve stumbled upon a great work-around for pumpkin pie,
though. I was in Mama Jean’s (a lovely health food store in Springfield, MO) a
few weeks ago, and a young woman was handing out samples of pumpkin dip with WOW
Baking Company’s Ginger Molasses Wheat & Gluten Free Cookies (and these are like the kind of cookies Grandma
makes). Oh, sweet mother of pearl! I don’t know if I was starving to death at
the time or what, but when I tasted that combo, I thought I’d died and gone to
heaven! I’ve made the dip twice since then, the first time with the recipe she
gave me and the second time from my memory of the recipe, which I seem to have
misplaced. (Yes, I’ve misplaced both my memory and the recipe, so read it how
you will.)
Anyway, here’s the approximation to her recipe (which turned
out to be mighty tasty, if I say so myself):
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| Wow Cookies are good even without the dip! |
Pumpkin Dip
1 8-oz. pkg. cream cheese (I used 1/3 less fat variety),
softened
2 C. powdered sugar
1 15-oz. can of pure pumpkin (not pie filling)
1 T. cinnamon
1 T. pumpkin pie spice
Blend the cream cheese and powdered sugar together until
smooth. Gradually mix in the pumpkin. Then add the cinnamon and pumpkin pie
spice and mix well. (I like my dip with lots of spice, but don’t hesitate to
cut back on the spices a bit, if you prefer.) Chill before serving (if you can
wait that long). Serve with gluten-free ginger snap cookies or apple slices.
Enjoy! And have a Happy Thanksgiving!
