Pumpkin Pie GF

Thanksgiving 2026
Competition held for most creative whipping cream topping!

Reegan's topping

Ethan's topping

Kevin's topping

Ingredients

Crust

1 1/4 cups of GF flour (All purpose Rice Flour Blend recommended but I used Costco       Cloud Nine All Purpose GF Baking Blend)

1 tbsp sugar

1 tsp xanthan gum

1/2 tsp salt

6 tbsp cold butter, cut in small pieces

1 egg yolk

1 tbsp cider vinegar

5 to 6 tbsp cold water

Filling

2 eggs

1/2 cup sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can evaporated milk (12 oz)

2 1/2 tsp gluten-free pumpkin pie spice

1/2 tsp salt

Crust

In a food processor, place flour blend, 1 tbsp sugar, the xanthan gum and 1/2 tsp salt.  Cover: process until combined.  Add butter: pulse 3 to 5 times or until mixture looks like coarse crumbs.

Beat 1 egg yolk, vinegar and 3 tablespoons of water with a fork.  With food processor running, quickly pour egg mixture through the feeding tube and process a few seconds until dough begins to come together. (Add additional water if necessary, I used  5 tbsp. water).  Remove dough: shape into flattened disk. Cover with plastic wrap: set aside.

Filling

Heat oven to 425 degrees.  In a medium bowl beat eggs lightly with a shisk or a hand beater.  Beat in remaining filling ingredients until well blended: set aside.

Assembly

Remove plastic wrap from the dough.  On a 12 inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into a circle.  Carefully center ungreased 9 inch pie plate over circle.  Turn crust and piecrust over to place crust into pie plate.  Remove paper.  Ease crust into pan, repairing any tears with wet fingers.  Trim overhanging edge of pastry 1 inch from rim of pie plate.  Fold and roll pastry under, with wet fingers.  Trim overhanging edge of pastry 1 inch from rim of pie plate.  Flute as desired.  Pour filling into crust.

Bake 15 minutes at 425 degrees.  Reduce oven temperature at 350 degrees.  Bake about 45 minutes longer or until knife inserted in center comes out clean.  Cool 30 minutes.  Refrigerate about 4 hours or until chilled.  Cover and refrigerate any remaining pie.  

Pumpkin Pie Spice

Mix together the following spices:

3 tbsp. ground cinnamon

2 tsp. ground ginger

2 tsp. nutmeg

1 1/2 tsp. ground allspice

1 1/2 tsp. ground cloves

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Desolation Sound Menu Ideas

Flexible meal ideas with options at bottom.  Take advantage of local food when available. Go out for dinner when possible. Depends on reprovisioning locations.

Friday, Sept. 11

Dinner-maybe dinner out in Ladysmith

      

Saturday, Sept. 12 

Breakfast-Cereal and yogourt, OJ

Coffee (with milk)

Lunch

Wrap (mustard, mayonnaise) (Ham, Cucumber, Cheese Slices)

Water

Fruit or Veggie

Supper

Spagetti 

Carrot sticks and hummus

Coffee, drinks

Sunday, Sept. 13

Breakfast-Instant Porridge, Yogourt

Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper 

Hamburgers (frozen Patties), Buns, Cheese Slices, Tomato, Pickles, Condiments

Beans

Coffee , drinks

Monday, Sept. 14

Breakfast

Cereal, Yogourt ,Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Chicken Fettucine

Carrot Sticks

Coffee

Tuesday, Sept. 15

Breakfast

Granola, OJ, Coffee (milk)

Lunch

Wraps again

Water

Fruit or Veggie

Supper

Barbecue chicken, rice

Carrot sticks

Coffee, drinks

Wednesday, Sept. 16

Breakfast

Toast/Bagel, Eggs, Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Salmon, Rice

Snap Peas

Coffee, drinks

Thursday, Sept. 17

Breakfast

Toast/Bagel, Peanut Butter, Jam, Coffee (with milk), OJ

Lunch

Lunch Meat Wrap

Water

Fruit or Veggie

Supper

BBQ Pork Chops, Coleslaw, Toasted Buns or Beans or Potato Salad

Coffee, drinks

Friday, Sept. 18

Breakfast

Instant Oatmeal Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Taco Salad (Doritos, ground beef, cheddar cheese, tomato, lettuce,

Coffee, drinks

Saturday, Sept. 19

Breakfast

Granola, OJ, Coffee (milk)

Lunch

Wrap

Water

Fruit or Veggie

Supper

Chili and buns or naan bread or doritos

Cut up peppers

Coffee

Sunday, Sept. 20

Breakfast

Toast, Eggs, Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Shrimp Fettucine

Carrot sticks

Coffee

Monday, Sept. 21

Breakfast

Toast/Bagel, Peanut Butter, Jam

Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Bbq chicken, rice, Carrot sticks

Coffee (with milk), drinks

Tuesday, Sept. 22

Breakfast

Pastry from Ladysmith, Coffee (with milk), OJ

Lunch

Leftovers or Out in Ladysmith

Supper

Leftovers or Out in Ladysmith

________________________________________________________________________

Alternate lunches-ham sandwiches, charcuterie, hot dogs

________________________________________________________________________

Breakfast Ideas

Toast, Bagels, English Muffins

Eggs

Yogourt

Granola

Instant Porg

Cereal

Fruit

Orange Juice

Coffee

Milk

___________________________________________________________________________

Lunch Ideas

Wraps with Lunch Meat, Canned Tuna, Canned Salmon, Leftover Chicken

Fruit

Bread and Cheese, Veggies, Fruit  if Fresh Loaves available

Hummus or dips with  Veggies/pita chips or crackers

___________________________________________________________________________

Snacks

Granola Bars

Chocolate Bars

Peanuts

Licorice

Cookies

__________________________________________________________________

Supper

Dinner Out Or

Canned Salmon Pasta (cream)

Deli Roasted Chicken

Barbecued Steak

Baked Potatoes

Salmon

Fish

Pork Chops

Taco Salad

Quesadillas

Chicken Fettuccini

Shrimp with Pasta

Spaghetti with Meat Sauce

Chili

Hamburger Patties

Rice

Dried Pasta (Spagetti, Fettuccine, Linguine)

Hashed browns (dehydrated)

Canned beans

Pasta salad with veggies and chicken

Omelets with veggies and cheese

Eggs

____________________________________________________________________________________

Drinks

Water, Boxed Juice, Coffee, Milk, hot chocolate pkg., tea

_____________________________________________________________________________________

Reegan's Easy Shrimp Alfredo

 

Ingredients (serves 4)

(Reegan doubled the sauce part of the recipe which gave us extra sauce for the 3 of us)

about 1 pound shrimp, uncooked (thawed and peeled) or precooked, tails optional

8 ounces uncooked fettuccine

2 tablespoons butter

4 oz cream cheese (softened and cut into smaller pieces)

3/4 cup heavy/whipping cream

1/4 cup chicken broth

2 large cloves of garlic (minced)

1 cup grated parmesan cheese

salt and pepper to taste

Instructions

Prep the shrimp.

Start boiling a salted pot of water for the fettuccine.  When organized with the sauce cook the fettuccine according to package directions.

Meanwhile, add the butter, cream cheese, cream, chicken broth and garlic to a skillet over medium heat.  Once the butter has melted and the pan has heated up you can use your spoon or whisk to help the cream cheese melt into the sauce.  

When the cream cheese has incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat.  You can give it the occasional stir. 

Add the parmesan into the sauce.  Let it cook for about a minute.

Add the shrimp to the pan.  If uncooked shrimp cook for about 5-6 minutes, stirring occasionally.  If precooked shrimp heat through only.

Season with salt and pepper as needed.  Toss with the drained pasta and serve immediately.

Serve with a glass of cranberry cocktail or beverage of choice.

Amy's Crockpot BBQ Ribs

Ribs before the sauce

Preparation

Cut ribs to single bones.

Peel off the tough skin.

Sprinkle a generous amount of dry rub 

(salt, black pepper, garlic powder, dry mustard and paprika) on both sides.

Pat the spices into the meat.

Broil the ribs, turning to brown each side.

Prepare the sauce using a combination of the following depending 

on what you have in your pantry:

BullsEye BBQ Sauce

Can of Coke

Ketchup

Red Pepper Flakes

Brown Sugar 

Place ribs in the slow cooker.

Pour the sauce over the ribs, coating all the ribs.

Cook  3 to 4 hours on high or up to 7 hours on low. 

Celery Casserole ( GF)

Remininscent of Oma's celery casserole made with cream of celery soup this is a cheesy alternative made GF.  Yummy!

4 cups celery, slice

1 can (8 oz) water chestnuts, drained and chopped

4 oz cream cheese, softened

1 cup sharp cheddar cheese, shredded

⅓ cup onion, finely diced

2 tbsp butter, melted

1 cup gluten-free buttery crackers (like Schär or Simple Mills), crushed or GF Panko Crumbs

Salt and black pepper to taste

Heat the Oven: Set your oven to 350°F (175°C) and grease a 1.5-quart baking dish.

Cook the Celery: Boil the sliced celery in a pot of lightly salted water for about 7 minutes until tender-crisp, then drain well.

Make the Creamy Base: In a large bowl, mix the warm drained celery, chopped water chestnuts, diced onion, softened cream cheese, and half of the shredded cheddar cheese until smooth and well combined. Season with a pinch of salt and pepper.

Assemble:Transfer the mixture into your greased baking dish. Sprinkle the remaining cheddar cheese over the top.

Add Topping: Mix the crushed gluten-free crackers with the melted butter, then scatter them evenly across the casserole

Bake: Bake for 25 to 30 minutes until the edges bubble and the cheese melts completely.

Menu for Gulf Coast Sail

 Wednesday, Sept. 23 (Nanaimo)

Dinner-maybe dinner out in Nanaimo

            -Carlos O'Brien

 Day 1 Thursday, Sept. 24 (to Saysutshun Marine Park , Newcastle)

Breakfast-On Boat or Tim Horton's

Pastry from Nanaimo, Coffee (with milk), OJ

Lunch

Wrap (mustard, mayonnaise) (Ham, Cucumber, Cheese Slices)

Water

Fruit or Veggie

Supper

Roasted chicken (2 so enough for lunch)

Beans, rice,  naan

Carrot Sticks and hummus

Coffee

Day 2 Friday, Sept. 25 (to Telegraph Harbor, Thetis Island)

Breakfast-Quick Breakfast before Dodd Narrows

Toast/Bagel, Peanut Butter, Jam, Coffee (with milk), OJ

(or patisserie from café-purchase yesterday)

Lunch

Left over chicken Wrap

Water

Fruit or Veggie

Supper (maybe dinner out)

Hamburgers (frozen Patties), Buns, Cheese Slices, Lettuce, Tomato, Pickles

Chips

Coffee 

Day 3 Saturday, Sept. 26 (Princess Cove at Wallace Island)

Breakfast

Instant Oatmeal ,Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Chicken Fettucine

Carrot Sticks

Coffee

Day 4 Sunday, Sept. 27 (Galiano Island and stay at Ganges, Salt Spring Island)

Breakfast

Granola, OJ, Coffee (milk)

Lunch

Wrap

Water

Fruit or Veggie

Supper

Maybe dinner out OR

Spagetti and Meat Sauce

Carrot Sticks

Coffee

Day 5 Monday, Sept. 28. Second Day at Ganges Saltspring Island

possible reprovisioning, groceries

Breakfast

Toast/Bagel, Eggs, Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Maybe dinner out OR

Salmon, Rice

Coleslaw

Coffee, drinks

Day 6 Tuesday, Sept. 29. ( Port Browning, North Pender)

Breakfast

Toast/Bagel, Peanut Butter, Jam, Coffee (with milk), OJ

Lunch

Lunch Meat Wrap

Water

Fruit or Veggie

Supper

Anniversary Supper Out (Port Browning Pub contacted and open)

 or

BBQ Pork Chops, Coleslaw, Buns or Beans or Potato Salad

Coffee, drinks

Day 7 Wednesday, Sept.30. ( Montague Harbour on Galiano Island)

Breakfast

Instant Oatmeal Coffee (with milk), OJ), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Taco Salad (Doritos, ground beef, cheddar cheese, tomato, lettuce,

Coffee

Day 8 Thursday, Oct. 1. (Ladysmith, Vancouver Island)

Breakfast

Granola, OJ, Coffee (milk)

Lunch

Wrap

Water

Fruit or Veggie

Supper

Maybe dinner out OR

Chili and buns or naan bread or doritos, cut up peppers, sour cream 

Coffee, drinks

Day 9 Friday, Oct. 2. (Pirates Cove, DeCourcy Island)

Breakfast

Toast, Eggs, Coffee (with milk), OJ

Lunch

Wrap

Water

Fruit or Veggie

Supper

Shrimp Fettucine

Cut up veggies

Coffee

Day 10 Saturday, Oct. 3. (to  Mark Bay or Saysutshun, Newcastle Island)

Breakfast

Toast/Bagel, Peanut Butter, Jam

Lunch

Wrap

Water

Fruit or Veggie

Supper

Supper in Nanaimo

Day 11 Sunday, Oct. 4 (to airport and ferry terminal by noonish)

Breakfast

Pastry from Nanaimo, Coffee (with milk), OJ

Tim Horton's

Lunch

Out in Nanaimo

________________________________________________________________________

Alternate lunches-ham sandwiches, charcuterie, hot dogs

________________________________________________________________________

Breakfast Ideas

Toast, Bagels, English Muffins

Pastries

Eggs

Yogourt

Granola

Instant Porg

Cereal

Peanut butter

Jam

Fruit

Orange Juice

Coffee

Milk

___________________________________________________________________________

Lunch Ideas

Wraps with Lunch Meat, Canned Tuna, Canned Salmon, Leftover Chicken

Fruit

Bread and Cheese, Veggies, Fruit  if Fresh Loaves available

Apple and Peanut Butter

Peanut Butter Sandwiches

Tabouleh/Couscous (Check with Barbara)

Tuna and White Bean Salad

Hummus and Vegs/pita chips

___________________________________________________________________________

Snacks

Granola Bars

Chocolate Bars

Peanuts

Crackers

Licorice

Dried Fruit

____________________________________________________________________

Supper

Possible Dinners Out (Pretrip Sept. 23, Nanaimo, Carlos O'Bryons

                                        Day 4 Sept. 27 Ganges, Salt Spring

                                        Day 5 Sept. 28 Ganges, Salt Spring

                                        Day 6 Sept. 29 Port Browning, Pender /anniversary

                                        Day 8 Oct. 1 Manana Marina in Ladysmith, Vancouver Island

Provisioning Spots?Pretrip Sept. 23 Nanaimo

                                        

Frittata with Potato and tomato and vegetables

Chicken Stew

Beef Stew

One Pot Chicken/Rice urry

Smoked Salmon Pasta (cream)

Taco Salad

Quesadillas

Chicken Fettuccini

Spaghetti with Meat Sauce

Chili

Hamburger Patties

Taco Salad

Quesadillas

Chicken Fettuccini

Spaghetti with Meat Sauce

Chili

Hamburger Patties

Pasta salad with veggies and chicken

Roasted Chicken

Bbq chicken

Salmon

Fish

Pork Chops

Steak

Smokies or hot dogs

Rice

Corn Bread

Dried Pasta (Spagetti, Fettuccine, Linguine)

Hashed browns (dehydrated)

Potatoes, baked, fried, salad

Naan Bread

Tortillas and tacos

Canned beans

____________________________________________________________________________________

Drinks

Water, Boxed Juice, Coffee, Milk?, hot chocolate pkg., tea

_____________________________________________________________________________________

Recipe for Cornbread

1 cup white or yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3/4 cup milk or plain yogurt

1/4 cup vegetable oil or melted butter

Combine the dry ingredients and store in ziplock until ready to make.

Put the dry ingredients in a bowl.  Make a well in the center and break the egg into it.  Beat the egg lightly with a fork, then add the milk and half the oil. Incorporate with a few swift strokes.

Heat a heavy 10-12 inch cast iron skillet. When the skillet is hot, pour in the remaining oil and heat until it shimmers.  Pour in the batter.  When the sizzling stops, cover the skillet and turn the heat to low.  Cook until the edges of the corn bread brown and the top is dry to the touch, about 15 minutes.  Slide a spatula under the bread and turn.  Cook until the bread springs back when touched, about 5 minutes.

 If no cast iron skillet is available on the boat  warm a regular frying pan or nonstick skillet over medium-low heat and melt a bit of butter to coat the bottom.  Pour the batter into the warm pan. Cover the pan with a lid to trap the heat so the inside cooks through.  Cook for about 8 to 10 minutes until the edges look set and golden brown. Carefully flip the cornbread over.  Cook for another 2 to 3 minutes on the second side without the lid until golden and cooked through.

If an oven is available on the boat set your oven to 400°F. Grease a 9-inch baking pan, cast iron skillet, or cake pan.  Pour the batter into your prepared pan. Bake for 20 to 25 minutes until the top is golden and a toothpick inserted into the center comes out clean.

Pasta Salad on a Sailboat

 

Easy Meal with Lots of Alternatives

Boil the pasta and add spices and mayonnaise as per package instructions.

Add what you have on hand:

Veggies such as carrots, cucumbers, asparagus, peppers, pickles, peas, onion, 

celery, radishes, tomatoes, corn, brocoli, cauliflower, zucchini

Protein such as cheese, chicken, tuna, salmon, sausage, beef, chickpeas, 

eggs, salami, shrimp, lentils, shelled edamane