Thanksgiving weekend has rolled around once again here in Canada. I am so very grateful for the reminder that holidays, and this one in particular, are to pause and give thanks for all the many blessings in our lives. I am especially grateful for the family I was born into, the family my husband and I have created with one another, and the friends that are family in every sense of the word. I am grateful for health, strength, and a roof over my head that protects my sweet children and I - and my husband whom works tirelessly to keep us safe and sound in this home. I live a very blessed life.
The past two years I enjoyed Thanksgiving on a vegan diet, and it was delicious in every way. This year, as I am still nursing [meat and I became friends again while I was pregnant, and I have continued to eat it to help with my fluctuating milk supply] I made the full on meal, along with wonderful contributions from my step Mom. Turkey, roasted vegetables, mashed potatoes, green salad, cranberry chutney, and stuffing and buns for those eating wheat. But seeing as my Step Mom and I are both gluten free, all desserts were made to accommodate this preference. I posted an instagram photo of the dessert spread and immediately received requests for recipes, so here is what I served up this thanksgiving for dessert!
Perfect Pumpkin Pie [recipe here]
Chocolate Coconut Cream Pie [crust recipe here, and filling was improvised with pudding mix, coconut yogurt, and shredded coconut]
Nutella Fudge with Pistachios [recipe found here]
and Chocolate dipped Madeleine's [recipe here with the only tweaks being replacing the sugar and flour with coconut sugar and gluten free flour mix]
EVERYTHING was a hit, and the pies were served with a dollop of whipped cream on top. Have fun whipping these up, devouring them with loved ones, and creating lasting memories. Happy Thanksgiving!