Pumpkin Coconut Pie

We’ve got a snowy day here in the DC area, and I figured it was a perfect day to share a sweet recipe that is a collaboration (well 20% us) with my mom.  We made this pie for Thanksgiving, and I have to say that it was a blast.  In all honesty, I found this better than your standard pumpkin pie that you can pick up from the store.

This pie we let sit for almost 2 days before finally serving, and it was still fantastic.  I was shocked at how the crust pulled away from the pan like a traditional pie, and the crust is really delicious.  Not too sweet, a little crumbly, and not too dry (which sometimes happens with these gluten free crust/bread/sweets recipes).  We hope you’ll try it and let us know how it comes out!

The Best Stuffing

Last Thanksgiving, we were brave and hosted both of our families in our little house.  It was a fabulous time, albeit pretty cramped.  We made everything within our food choices, and even brewed some homemade cider for the occasion.  You can read a little more about it here.

One of the creations from that holiday was this stuffing.  It’s made with my corn-less corn bread, and US Wellness Meats sugar free pork breakfast sausage.  I’m sure you could buy some ground pork and season it and come up with a decent stuffing, but I’m fairly confident that this is the secret ingredient.  I was a bit baffled by the response to this stuffing (it’s good, but I totally made it up), but after returning to the recipe a year later, it still holds up.  Sometimes you just get lucky.  I hope you’ll enjoy it as well.