A Perfect Holiday Dessert … Thanks Carla!

Happy Monday morning! I must admit that I have met some wonderful people since I have opened Healing With Wings. One of those would be Carla Delducco. I enjoy being around her and she is such a wealth of knowledge! I am just learning about cooking gluten and lactose free, Carla is an expert on this and she has shared her knowledge with me and I really enjoy that. She is also a Master Gardner and I have had more than one question to ask in that area as well.

I really wanted everyone to “meet” Carla and just know how much I appreciate her. She brings in “samples” of her recipes at times and what a treat that is. I asked her if she would mind it if I posted her latest perfection in my blog, I was thrilled when she said “yes”. She did tell me that she got the recipe from another source and then she began her magic in tweaking and changing things and came up with her unique recipe. I can attest that this is really good! The holidays are here, what better time to make this wonderful dessert?

December 2008RICOTTA PUMPKIN CRUNCH DESSERT (GLUTEN AND LACTOSE FREE)

Filling:

6 ounces vegan cream cheese

8 ounces goat Ricotta cheese (Carla is lactose intolerant but has discovered that goat cheese has no effect on her)

15 ounce can pumpkin puree

1/2 cup sugar

2 tsp pumpkin pie spice blend

1 1/2 tsp Vanilla extract

Crunch topping:

4 gluten-free ginger snaps – I found at Trader Joe’s

1/4 cup oats

1/4 cup pecans

3 Tbsp packed brown sugar

1/8 tsp cinnamon

2 Tbsp Coconut oil

Heat oven to 350 degrees. Grease a pie pan.

In a food processor, combine the cream cheese and ricotta and process until smooth, about 30 seconds. Add the pumpkin puree, sugar, pumpkin pie spice and vanilla, process until mixed. Pour into the prepared pie pan and bake for 30 minutes

While the filling bakes prepare the topping. Clean processor bowl, then combine ginger snaps, oats, pecans, brown sugar and cinnamon. Process with several 3-second pulses to reduce the mixture to a coarse meal with some larger chunks. Add the coconut oil and process for another 5 – 10 seconds, or until well incorporated.

After the filling has baked for 30 minutes, sprinkle the topping evenly over it and return to the oven for another 30 minutes. Cool to room temperature before serving. I like to make the day before to give time for it to set up in the refrigerator.

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