Are you ready for some Christmas?

Have you missed me? I’ve been working a lot of overtime at work. I feel like I’m in meetings at least half the time at work so I have to find the time to get my regular work done in those few blocks of time without meetings! Thankfully I got all my shopping done the week I was off after Thanksgiving.

My most exciting meal in the past couple weeks was rouladen – rolls of roast beef stuffed with mustard, onions and pickles. I would like to make it with roasted peppers instead of pickles sometime…or maybe with some horseradish. It was pretty good though. I’ve also used the crockpot a lot the past couple weeks – turkey breast with pomegranate molasses glaze, curried butternut squash with spinach and today chicken & rice soup. 

I’ve also been working on some new desserts. My current favorite – cooling right now on the stove – is Upside-Down Pumpkin Pie. It’s gluten free and vegan of course. 

Upside-Down Pumpkin Pie 

Filling:

1 can (15 oz) pumpkin

¾ cup white granulated sugar

¼ cup gf flour

½ cup dairy-free sour cream, such as Tofutti

2 tablespoons maple syrup

2 teaspoons pumpkin pie spice

¼ teaspoon salt

½ teaspoon vanilla extract

Crust:

1 ½ cups gluten-free pancake mix, such as Bob’s Red Mill

½ cup chopped pecans

1/3 cup brown sugar

½ cup coconut oil (melted)

Preheat oven to 350. In a bowl, combine filling ingredients. Stir until all ingredients are combined and smooth. Pour mixture into a 9x9 dish.

In another bowl, combine pancake mix, pecans and brown sugar. Mix well. Slowly pour in coconut oil and stir. Mixture should be crumbly. Sprinkle crumb mixture over top of pumpkin.

Bake at 350 for 40-45 minutes.

Allow dessert to cool before serving. This would be great with your favorite vanilla dairy-free ice cream or whipped coconut cream.