Dairy-free Spiced Pumpkin Pie and Chocolate Pumpkin Baked Doughnuts

by Aimee

In October, we lug home golden pumpkins and red-skinned apples from the markets and transform them into a sideboard of sweets for a Canadian Thanksgiving celebration.

The correlation between Thanksgiving baking and cooler fall temperatures is no coincidence. My kitchen begins heating up with crimped pies and tender cakes right around the time our evening walks start requiring scarves and sweaters. It’s a good balance.

A handful of people in my extended family have a lactose intolerance, and often have to sit out the dessert course. Well, this Thanksgiving things are different; I’ve developed a few recipes that leave out the butter and the cream but still taste fantastic. They are too good not to share with all of you and they are both over on JamieOliver.com.

First up are Dark Chocolate Pumpkin Baked Doughnuts. Noah took one bite of these doughnuts and begged to be shown the method to make his own from scratch. Fortunately they are simple enough for a novice to bake with great success.

Get the recipe: Dairy-Free Dark Chocolate Pumpkin Baked Doughnuts.

We adults tend to gravitate towards the pie, though – a rich, spiced pumpkin pie, to be precise. It’s traditional Thanksgiving fare and as far as I’m concerned it’s the ultimate fall comfort food.

Get the recipe: Rich Spiced Dairy-Free Pumpkin Pie.

To all my Canadian readers, have a wonderful Thanksgiving with family and friends.

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