Guilt-Free No-Bake Pumpkin Cream Pie

DOC Kitchen DEC 2015 Still1Tools

  • Large mixing bowl
  • Wire whisk
  • Rubber spatula


  • 1 15 oz. can of pumpkin
  • I cup milk (we used skim)
  • 2 1.4 oz boxes sugar-free, fat-free vanilla instant pudding
  • 1 cup thawed fat-free frozen whipped topping (such as Cool Whip)
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 pre-prepared graham cracker crust
  • whipped topping, as garnish
  • pinch of cinnamon, as garnish


  1. In a large mixing bowl, combine the pumpkin and milk with a whisk.
  2. Stir in the dry pudding mix and spices.
  3. Fold in the thawed whipped topping, using a rubber spatula.
  4. Pour mixture into the graham cracker crust, spreading evenly.
  5. Cover the pie and chill several hours or overnight.
  6. When ready to serve, top each slice with a dollop of whipped topping and sprinkle of cinnamon. Enjoy!


Garlic Mashed Cauliflower (low-carb/gluten-free)


Mashed CaulifIngredients

  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 clove garlic, smashed
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon reduced-fat cream cheese
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper



  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
  2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
  3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.


Cornbread and Apple Stuffing (gluten-free)



  • 1 recipe cornbread, crumbled or cubed (about 9 cups)
  • 4 Tbsp. unsalted butter, plus a little for greasing pan
  • 4 tart apples, preferably Granny Smith, cored and medium dice
  • 4 medium celery ribs, medium dice
  • 1 medium yellow onion, medium dice
  • 1 Tbsp plus 1 tsp. kosher salt
  • 1 tsp. ground sage
  • 1/2 tsp. ground sage
  • 1/2 cup dry white wine (or apple juice)
  • 1 1/2 cups chicken stock or vegetable broth
  • 2 large eggs, lightly beaten


  1. Preheat oven to 375 degrees F. Move oven rack to the center position.
  2. Coat a 13″ x 9″ baking dish with butter and set aside.
  3. Place cornbread in a large mixing bowl and set aside.
  4. Melt the measured butter in a large frying pan over medium-high heat until foaming. Add the apples, celery, onion, sage, salt, and pepper and cook until onion is soft, about 8 to 10 minutes.
  5. Add the wine, stir to combine, and cook until the wine is almost evaporated, about 2 minutes.
  6. Pout the apple mixture over the cornbread, add the broth and eggs. Stir until combined.
  7. Pour the mixture into the buttered baking dish and spread evenly. Bake uncovered for 35-40 minutes, or until golden brown. Allow to cool at least 5 minutes before serving.


Roasted Root Vegetables and Winter Squash


Sweet PotsIngredients

  • 2 medium or one large peeled sweet potato, sliced into 1/2″ wide strips
  • 1 small peeled and seeded butternut squash, cut into 1/2″ wide strips
  • 8 medium carrots, peeled and cut and quartered lengthwise into 3″ pieces
  • extra virgin olive oil
  • salt and pepper



  1. In a large bowl, toss cut raw veggies with a splash of olive oil and salt and pepper.
  2. Bake at 350 degrees, turning vegetables after about 10 minutes with a spatula. Continue to bake until edges brown.