GP-Friendly Thanksgiving: Dessert

Posted in: Recipes ♦ Wednesday, November 24th, 2010, 3:30 am ♦ 4 Comments

Good news!  With a few smart modifications, you can still enjoy the flavors of your favorite Thanksgiving desserts.  The recipes below are GP-friendly and tasty enough to serve to others.  (To help minimize symptoms, remember to pay attention to your portion sizes and wait a few hours, maybe even take a gentle walk, between dinner and dessert.)

Baked Pumpkin Pudding

Pumpkin pie, minus the traditional butter-laden crust.   Note:  the Bisquick makes the top and bottom of this pudding a little “muffin” like.  For a more pudding like consistency throughout, you can leave out the Bisquick altogether.

This is one of the 50 recipes in the Eating for Gastroparesis: Guidelines, Tips & Recipes eBook.  {Pssst…now through Friday, enter code THANKFUL at checkout to save $5 off the price of the eBook!}

  • 1 (12 oz.) can of solid pack pumpkin puree [not pumpkin pie mix]
  • 1 (12 oz.) can evaporated skim milk -OR- 1 ½ cups soy/almond/rice milk
  • 3/4 cup white sugar [can use 2/3 cup if you prefer it a little less sweet]
  • 1/2 cup Bisquick baking mix, regular -OR- gluten-free [OPTIONAL -- see note above]
  • 2 eggs or ½ cup Eggbeaters
  • 1 Tbsp butter, melted [OPTIONAL]
  • 2 ½ tsp pumpkin pie spice -OR- 1 ½ tsp cinnamon, ½ tsp nutmeg, • ¼ tsp cloves, ¼ tsp ginger
  • 2 tsp vanilla extract
  1. Preheat oven to 350 degrees. Spray a 9 inch pie pan with cooking spray.
  2. Put all ingredients in a blender and blend until combined. Pour into pie pan.
  3. Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean.
  4. Serve warm or chilled.
Crockpot variation: Spray Crockpot with cooking spray. Pour blended mixture into prepared Crockpot. Cook on high for 2 hours or low for 4 hours, or until mixture is set. (Time varies based on the size of your Crockpot.)

Apple “No Pie” A la Mode
Serves 4

Basically, this is apple pie filling served warm over vanilla ice cream…yum!  Make sure you cook the apples until they’re very soft, as they’ll be easier to digest that way.  Note:  a portion of the apple filling can be pureed, if necessary, before you spoon it over the ice cream.

  • 1 tsp butter (optional)
  • 4 apples, peeled and thinly sliced
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp corn starch
  • 2 tbsp apple juice or water
  • Low-fat vanilla ice cream or frozen yogurt
  • optional:  crushed graham crackers (GP-friendly) or chopped walnuts (for non-GPers)
  1. Combine apples, syrup and spices in a medium saucepan.
  2. Bring to a simmer over medium heat.
  3. Cover, reduce heat and simmer for at least 20 minutes, until apples are very tender.
  4. Mix together corn starch and apple juice.  Add to apple mixture to thicken.
  5. Serve warm over a scoop of ice cream.
  6. Sprinkle crushed graham crackers or nuts over the top, if desired.

Meringue-Topped Pudding Cups

This recipe is simple and very versatile since you can mix and match the flavors of pudding and meringue cookies.   To mimic a traditional lemon meringue pie, pair lemon pudding with vanilla meringue.  Miss eating Thin Mints?  Try chocolate pudding topped with a mint chocolate chip meringue.

  • 3.4 oz. box cook-and-serve pudding*
  • 12 oz. can fat-free evaporated milk
  • 4 oz. water
  • 4 meringue cookies (I like Miss Meringue)
  1. Empty pudding mix into a small saucepan.  Stir in milk, then water.
  2. Cook over medium heat, stirring constantly, until pudding starts to boil.
  3. Boil for one minute.  Remove from heat.
  4. Cool for 5 minutes, stirring twice.
  5. Divide into 4 dishes.  Refrigerate until cool.
  6. Top with a meringue cookie before serving.

*You can use instant pudding instead.  Just follow package directions.

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4 Responses to “GP-Friendly Thanksgiving: Dessert”

  1. Posted by: Tina Luzis
    November 24th, 2010 at 4:18 am

    Definitely interested in the pumpkin pudding. I think I could handle it and I enjoy the flavor profile. Can almond milk be used, rather than soy? If not, how about rice milk? I can’t digest lactose or soy.

  2. Posted by: Crystal
    November 24th, 2010 at 1:15 pm

    Hi, Tina! I think almond milk would work just fine. In fact, I’m going to give it a try today, so I’ll let you know!

  3. Posted by: Bonnie
    November 24th, 2010 at 3:39 pm

    I am making the Apple Cake from your cookbook for Thanksgiving! It sounds wonderful! Happy Thanksgiving everyone!!

  4. [...] maybe, but my family gobbled it up anyway…no leftovers!  When it came time for dessert, the baked pumpkin pudding I’d made the day before seemed too heavy for my touchy tummy.   I still wanted something [...]

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