As my DH is still in the wilds of Cape Breton on a job site, I enjoyed Thanksgiving dinner with the neighbours. Â Â The dinner of roast chicken, potatoes, sweet potatoes, and an assortment of homemade cranberry sauce and relishes was delicious.
My contribution to the meal was pumpkin pie made from scratch using Martha’s recipe for the filling. To keep the pie gluten free I made a corn flake crust.
For the second desert I made gluten free gingerbread with orange curd.  As a 13 x9 cake is a bit too much for our crowd, I used two 9 inch round pans.  One cake for Thanksgiving dinner and the other wrapped and stored in the freezer for another day.
