Carolyn Braden's Gluten Free Holidays: Upside Down Pumpkin Pie

I created something new this Thanksgiving: An Upside Down Pumpkin Pie. My quest do do an organic (GMO free!) gluten free holiday turned out very well. For this dish I used an organic pumpkin pie canned mix. I created the pie following the label instructions. I baked it without a crust. When it cooled, I refrigerated it overnight. In the morning I mixed 4 oz. of cream cheese with a small amount of date sugar and powdered sugar. Just enough to sweeten it a bit. I spread that layer over the crustless pie. I then created whip cream by beating some heavy whipping cream and powdered sugar. I spread that over the cream cheese layer. Lastly, I crumbled some gluten free graham crackers and sprinkled them over the whip cream. I used all organic ingredients. This pie was easy to make and a big hit at the dinner table!

Carolyn Braden's GMO Free and Vegan Shepherd's Pie

Here's a super yummy recipe that is GMO free if you use the recommended organic and vegan ingredients. It was very yummy and husband approved too!

Carolyn Braden's Taco Pie: Vegetarian Style

Here's an easy vegetarian weeknight meal. I layered small tortillas in an 8" cake pan with refried beans, Boca Crumbles, black beans and shredded cheese. I baked it at 350 degrees for about 22 minutes. I seasoned my Boca Crumbles with taco seasoning and seasoned my refried beans with Arizona Dreaming spice from Penzeys spices. I drained and rinsed the black beans prior to using them. You could use plain beans and crumbles or real meat of you prefer. The idea came from a Southern Living cookbook and I added a few twists to make it my own.