Jen Cafferty

Nestle Gluten-free Product List Makes Thanksgiving a Little Easier & Pumpkin Pie Tartlet Recipe

by Jen Cafferty on November 16th, 2009


Cafferty_Jen_Chicago_IL

 

 

 

If you are making gluten-free pumpkin pies and other sweet treats this Thanksgiving, make sure to check out the Nestle gluten-free product list before baking this year (revised August 2009).

The following items are gluten-free and will be helpful for baking this holiday season, especially when making pumpkin pies.

LIBBY’S® 100% Pure Pumpkin
LIBBY’S® Easy Pumpkin Pie Mix
NESTLÉ TOLL HOUSE Semi-Sweet Morsels
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Chunks
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
NESTLÉ TOLL HOUSE Milk Chocolate Morsels
NESTLÉ TOLL HOUSE Premier White Morsels
NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels
NESTLÉ TOLL HOUSE Milk Chocolate & Peanut Butter Swirled Morsels
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate & Premier White Swirled Morsels
NESTLÉ CARNATION® Evaporated Milk
NESTLÉ CARNATION® Low Fat Evaporated Milk
NESTLÉ CARNATION® Fat Free Evaporated Milk
NESTLÉ CARNATION® Sweetened Condensed Milk
NESTLÉ CARNATION® Instant Nonfat Dry Milk

PUMPKIN_TARLETTry these 100 calorie pumpkin pie tartlets from the Nestle USA website.

100-Calorie Pumpkin Pie Tartlets
(Makes 16 servings)

16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch or potato starch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 ounces) Libby’s 100% Pure Pumpkin
1 can (12 fluid ounces) Nestlé® Carnation® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gluten-free gingersnap cookies, broken into 1/4-inch pieces (Pamela’s, Mi-Del, etc…)

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup. BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

——————–
Author Information: Jen Cafferty, Chicago, IL
Jen Cafferty, Founder, The Gluten Free Cooking Expo
Website: www.glutenfreeclasses.com
Blog: www.glutenfreeexpo.wordpress.com
National GF Reporter for Examiner.com http://www.examiner.com/x-12164-GlutenFree-Food-Examiner
Twitter: jenglutenfree
GIG Chicago: www.chicagoglutenfree.com


Leave a Reply