Attack of the gluten free Halloween Pumpkin Pie!

Indulge for Halloween

Pumpkin Pie Pudding for Halloween

Did you know that Halloween actually originated in Ireland? Yup, who else would be crazy enough to create such mayhem I hear you ask! Truthfully though, I’m not one big on scary stuff, but I can’t wait until the doorbell rings and all those kids in fancy dress costumes come tumbling up onto my porch with eyes wide open, grasping for that candy…it’s really a great atmosphere in our neighborhood.

I am also planning to invite a few friends over to my house for a special Halloween party, and one of my favorite fall desserts that will be on the menu is my super special Halloween Pumpkin Pie Pudding. This fabulous recipe was shared by me dear friend Sharin (who is actually gluten free). This will bring a smile to every ghost and ghoul, and I have to say that I am such a fan of the texture of creamy pudding and love that it can be lightened up by using rice milk and Greek yogurt…

So here is the recipe (treating)

Halloween Pumpkin Pie Pudding

(serves 4-6)

  • 1 cup brown sugar
  • 6 Tbsp tapioca flour/starch
  • 2 cups whole milk (or substitute with rice milk if dairy free)
  • 4 eggs (beaten)
  • 1 cup cooked canned pumpkin
  • ¼ tsp real salt
  • 1 tsp fresh ginger, grated (juice)
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp tsp ground cloves
  • 2 tsp vanilla
  • ½ cup full fat Greek plain yogurt
  • (pumpkin cream)
  • ½ cup heavy whipping cream
  • ¼ cup pumpkin
  • ¼ cup powdered sugar

(How to make it) 

  1. In a medium saucepan over medium heat, combine brown sugar and tapioca flour/starch.
  2. Combine milk and eggs, stirring well with a whisk.
  3. Combine pumpkin, salt, ginger, cinnamon, nutmeg, gloves and vanilla in a bowl and whisk well. Slowly add pumpkin mixture to milk mixture, whisking constantly.
  4. Place pan over low heat and cook for 2 to 3 minutes or until thoroughly heated, stirring constantly. Do not boil. Allow pudding to cool.
  5. Fold in the Greek Yogurt.
  6. To make the pumpkin cream whip, pumpkin and powdered sugar together.
  7. Spoon or pipe the pudding in to a small martini glass or small Mason jar and layer with the pumpkin cream. Delicious with a ginger snap cookie for dipping.

Happy Trick or Treating

Judith the Irish Foodie

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Apple and Fennel Ginger Slaw recipe

Celebrating Fall Apples

Cooking with Georgia Apples

In continued tribute to this October’s Fall season of all things ‘apples’ how about ‘fennel and apple slaw’ as a lovely raw element with your favorite entrée? At a recent event held in Reynolds Plantation I featured a four course dinner that included apples in every course.  The dinner was entitled “Apples and Oatcakes” to celebrate both my Irish and Southern ties.  So, our main course pictured above was an apple chicken dish with a sauce including local Georgia apple cider and Calvados apple Brandy on a bed of apple potato mash and topped with the yummy refreshing slaw.  Is your mouth-watering?  I hope so because now is the time to enjoy cooking with apples and I wanted to share my slaw recipe with you saying it was such a big hit at my dinner event…

So, here is the recipe for my new favorite slaw!

Apple and Fennel Ginger Slaw

2 small fennel bulbs (plus chopped fronds)

  • 2 apples (Pink lady or Granny Smith)
  • 2 celery stalks (thinly sliced)
  • (Vinaigrette)
  • 1 Tbsp. lemon juice
  • 2 Tbsps. apple cider vinegar
  • 1 tsp. ginger root (freshly grated)
  • 2 tsp. honey
  • 3 Tbsps. olive oil
  • Fine kosher salt and finely milled black pepper

How to make it

  1. To prepare the fennel remove central root and outer fronds. Use a mandolin slicer to slice the fennel and celery as thinly as possible.
  2. Thinly Julienne the apples and toss in lemon juice.
  3. To make the vinaigrette combine the ginger, apple cider vinegar and honey. Whisk in the olive oil and taste to adjust seasoning.
  4. To assemble combine the apple, fennel fronds, fennel and celery and toss in the vinaigrette.
  5. Refrigerate until ready to serve.

Hope you are enjoying this wonderful Fall season!

Judie the Irish Foodie

Pumpkin Latte – Have it your way!

 

Fall Drinks

Latte – have it your way!

The joyous fall season has begun and so pumpkin mania begins in Georgia. It seems we are all obsessed by all things made with pumpkin this time of year, and those big orange gourds do make some wonderful things…so, what about this one to make and sip on your way to the office as you cruise past those falling leaves!  Go on try it Irish style with Whiskey, with coffee for a morning wake up boost or the Dairy Free Latte courtesy of my dear friend Sharon sipping with me in the pic below!

Enjoy!

Pumpkin Latte (have it your way!!)

(serves 6)

(Coffee Late)

  • 3 cups whole milk
  • 1 cup cream
  • 2/3 cup light brown sugar
  • 1 cup pumpkin puree
  • 2 Tbsp vanilla
  • Pinch of salt
  • 1 1/2 tsp cinnamon
  • 2 cups hot fresh French pressed coffee
  • ¼ tsp freshly grated nutmeg (plus more to serve)

(Dairy and Caffeine Free Latte)

  • 2 cups coconut creamer
  • 4 cups almond milk
  • 2/3 cup evaporated cane sugar
  • 1 cup pumpkin puree
  • 2 Tbsp vanilla
  • Pinch of salt
  • 1 1/2 tsp cinnamon
  • ¼ tsp freshly grated nutmeg (plus more to serve)

(Irish Style Late)

  • Add 2 Tbsp of Irish Whiskey per serving to the Coffee or Dairy and Caffeine Free Late

How to make it

  1. In a large sauce pan, combine the milk, cream and sugar. Heat over medium-low heat, stirring constantly until the sugar has dissolved.
  2. Whisk in the pumpkin, vanilla, cinnamon, nutmeg and salt.
  3. Bring the latte to a gentle boil and pour in to warmed glasses for the Dairy Free Latte and grate a little fresh nutmeg. (If you are making the Coffee Latte top each glass with some fresh hot French pressed coffee and stir to combine and don’t’ forget a little Whiskey for an Irish Style Latte).

Enjoy the season…and watch this space for more Autumnal goodies!

Judie the Irish Foodie