Pumpkin Pie Review

13 Nov

Because this pie needed to be refrigerated for 6 hours after baking, I did not get a chance to have a slice till now. I am telling you that after a 16 hour work day, there is nothing better than a slice of pie with a side of ice cream.
It was pretty darn good for something that is gluten free! The texture is a little more gooey than a traditional pumpkin pie but there are ways to make it a little more fluffy ( so I read anyway). The prep time was super quick, but it did take about 6.5 hours to actually have a piece.

*Sorry for poor presentation, that was the last of my whip cream =(*


Here is the link for the recipe that I used:
Crustless pumpkin pie
Thanks chocolate covered Katie! I will be heading back to your site soon for some more recipes!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

A Poorly Updated Travel Blog

slowly documenting travel and life

Running Under The Rain

a blog about a runner's life

Will Run for Glitter

It's not sweat. It's sparkle.

Running On Healthy

Finding Balance, Happiness, and Health


Feminist reflections on fitness, sport, and health

The Vegan 8

8 Ingredient Vegan Recipes

Poetry In Motion

I'll stand before the Lord of Song / With nothing on my tongue but Hallelujah - Leonard Cohen


Where I unload my cooking notes...and other adventures

The Baker's Sheet

The baking and cooking adventures of a wannabe culinary student

high mileage mom

balancing family, fitness, a healthy lifestyle, and of course--running!

%d bloggers like this: