Gluten Free Pumpkin Pie in a Mug

By Danielle Leavitt ’17


Pumpkin is the flavor of fall! From pumpkin flavored coffees to pumpkin desserts, it is always a welcoming and comforting treat. This amazing gluten free recipe combining pumpkin in your favorite coffee mug is easily made and can satisfy your fall pumpkin crave!


1/3 cup pumpkin puree

1 egg

2 tbs maple syrup

1 tbs milk or almond milk

1 tsp pumpkin pie spice

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Mix all ingredients up in a mug. Microwave for 3 minutes or until cooked (it will still look moist in the center)


That’s it!!! This recipe is very quick and easy to make. Fall never tasted so good!!


Frozen Yogurt Pie

by Danielle Leavitt ’17

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Sometimes traditional Thanksgiving desserts need a pick me up. Move over pumpkin pie, apple pie, and pecan pie for this amazing frozen dessert that takes two minutes to make and can be just the thing missing from your Thanksgiving table. Fresh, natural, low calorie, and even sugar free if desired, this pie will leave your family and guests wanting you to make it all year long.

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1 8oz tub Cool Whip (any flavor or variety! Comes in regular, lite, sugar free, chocolate)

2 small containers of gluten free yogurt (Chobani, Dannon, Yoplait). Best if mixed with berries or other flavors to compliment the Cool Whip

1 Mi-Del brand gluten free graham cracker crust with lid. This can be found at Whole Foods, other specialty natural foods store, or purchased online.

Optional: add a cup each of extra berries (strawberries, blueberries, raspberries etc). Fresh or frozen both work.


1. In a medium size bowl mix together Cool Whip, both containers of yogurt and berries (if added) to a smooth consistency.

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2. Pour entire mixture into the pre-made graham cracker crust. Cover with lid and place into the freezer for several hours or until frozen.

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3. Slice and eat!

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So simple, this delicious and creamy frozen treat has been at our Thanksgiving table for many years. A gluten free Thanksgiving cannot only be tasty, but a surprising welcome to some of the more traditional desserts!

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The Proof Is In The Pie

by Landy Erlick ’19

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Petsi Pies is a hidden Cambridge oasis tucked behind a residential street. With four locations in Massachusetts, the establishment clearly knows what it’s doing since opening in 2003. From eponymous pies and baked goods to spicy soups and flavorful sandwiches, Petsi is much more than a café.

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There’s a decent amount of coffee choices, and most customers sip a cup while typing away on their laptops thanks to free wifi. I ventured in around 2pm, and every table was filled, explaining why the display case was looking a little desolate compared to the cornucopia of pies and treats it usually contains before lunchtime. Learn from my mistake – get there early, get a seat, get pie!

If you have a favorite filling or are looking to take a whole pie to go, you’re better off placing an order over the phone.  Daily selections vary, but everything is freshly baked. Possible choices include a classic apple, cherry crumb, chocolate cream, blueberry, Mississippi mud, brown butter pecan, pumpkin, and more.

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I selected the delectably messy mixed berry with a crumb topping. And here’s another tip: have them heat a slice up for you. Now that it’s getting colder, there’s nothing better than a warm, gooey treat, and this slice of berry pie did not disappoint. The texture was chunky enough to know it was made with fresh fruit, but soft enough to let it melt in your mouth. Plus, the crumb has a nice cinnamon kick to complement the hint of sour from the blackberry and sweet from the blueberry.

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Needless to say, I understand the crowds, and I am all for keeping Petsi a secret spot. The more pie for us, the better!  Be careful how often you frequent the café, though. It may be tasty, but my slice was $5.

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It was worth it as a special treat, but maybe not as an everyday dessert.

If you’re looking for a change of pace from dining hall cookies, grab a cup of warm coffee, a plateful of pie, and relax in the bustling ambiance of Petsi’s.

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Indulge in a Fall Favorite: Crustless Pumpkin Pie

By Orlea Miller ‘16

By the time November rolls around in Cambridge, winter has arrived, ready or not. But at least the fall foods can continue, giving me the opportunity to indulge in all of the rich, creamy, delicious pumpkin treats fathomable: scones, cookies, pumpkin bars, pumpkin bread, and most importantly pumpkin pie.

With all of the holiday cooking, and the continuous eating that takes place from October through December, I like to bake healthy versions of my favorite desserts when I have the chance. If I’m sneaky enough, my family members might even enjoy the sweets I’ve made without realizing what’s inside.

I also try to find recipes with ingredients I’m likely to use in the future, preferably with items that are already at home. One of my favorites is, a dessert blog full of healthy pies, cakes, cookies, and single-serving desserts that can satisfy even the pickiest sweet tooth!

Last fall, I selected a healthy pumpkin pie from the blog during holiday season, and decided to replicate the mouthwatering treat a second time around. My plan is to bring the pie back to school, freeze it, and top a slice with whipped cream whenever I crave the delectable fall flavor while I’m away from a kitchen.


1 tsp pumpkin pie spice

2 tsp cinnamon

½ tsp salt

2 tsp baking powder

1/3 cup flour

1/3 cup xylitol or brown sugar

pinch uncut stevia or 2 extra tbsp. brown sugar

1 (15 oz.) can pumpkin puree

¾ cup plus 2 tbsp milk

2 tbsp oil, or omit and increase milk to 1 cup

1 tsp ener-g powder or 1 tbsp ground flax

2 ½ tsp pure vanilla extract



Preheat oven to 400 F, and grease a 10-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well.


In a separate bowl, combine all liquid ingredients with the ener-g or flax, and whisk.


Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s okay.)


Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice. Each slice of this healthy take on pumpkin pie came out to about 55 calories (with an additional 25 calories per slice if the optional oil is included).

I like to take a slice out of the freezer every few days, heat it up, and top it with whipped cream or chocolate chips! My only problem is making the eight slices last until I’m home to bake again…




No-Bake Bliss: Oreo Trifle

By Victoria Piccione

The days are getting shorter; leaves are mottled with small splashes of red, a few even litter the ground, a preview of what’s to come; and finally there’s a little nip in the air. The temperature inside the cement cube that is my room has finally fallen below a stuffy and sticky 90-degrees. But just when I’m about to getexcited, pulling out my fleeces and sweaters, convinced that they’re finally here to stay…

…another heat wave rolls in as the “last blast” of summer. Oh, my dearly beloved New England, why? You see, normally I’m gung-ho about fall desserts, ready to preheat the oven that’s gotten far too little use this past summer. I don’t mean to be ungrateful to summer, but really, she makes baking a hot mess!

Not to mention autumnal desserts: spiced chocolate-butterscotch-chip pumpkin bread. Apple pie, apple crisp, apple crumb bars, apple dumplings… apples that, while delicious when pulled off the tree, are spectacularly transformed in the oven. Excuse me as I go all Julie Andrews on you, but these are a few of my fav-or-ite things.

photo 2Mother Nature, though, really couldn’t care less about my fall fantasies, so I suppose it’s best I embrace her (literal) warmth and hold out from using the oven for at least another few days. And an awesome no-bake recipe like this one certainly makes her trial on my patience more endurable!

Imagine: an Oreo cookie crumb crust, and a thick one at that. Silky chocolate mousse that requires very little prep. A layer of whole Oreos for good measure. Rich mascarpone whipped cream, studded with toasted hazelnuts if you so desire. Yet another fluffy layer of pillow-y whipped cream, garnished with more Oreo crumbs and hazelnut pieces- because it’s all about the aesthetics (sort of).

Each individual component is remarkably simple on its own. But then, brought together in the Holy Matrimony of this no-bake dessert, it’s magical. Words escape me, and thus, it can be constrained to no name. Sure, it’s not a warm slice of apple pie alla mode, but it’s a sweet and fairly simple way to enjoy the dog days of summer. Even I, who can’t keep my mind from dreaming of leaf-peeping and decorative cornstalks framing front doors, find myself thanking Mother Nature for her last taste of summer because that taste sure is a delicious one when it’s full of this blissfully bake-free dessert.

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You’ll need:

  • A handmixer
  • A food processor
  • Refrigeration
  • Trifle dish or glass bowl



1 package Oreos

½ cup unsalted butter, melted

Chocolate Mousse

Recipe adapted from Two Peas and Their Pod

7 oz. semisweet chocolate, chopped

3 Tbs. water

4 eggs, separated, room temperature

Pinch of salt

Whipped Cream

16 oz. heavy cream, chilled

8 oz. mascarpone cheese, room temperature

½ cup chopped hazelnuts, lightly toasted*

Powdered sugar, to taste

1 package Oreos for layering

*You can easily toast hazelnuts by placing them in a single layer on a paper plate in the microwave for 12-15 minutes. Just pay attention to the smell to prevent burning! More info on toasting nuts can be found here.

1) Crust: In a food processor or plastic bag, crush the Oreos until they’re small crumbs but with a few chunks remaining. In a 9×13” pan or large serving bowl with straight sides, add the crumbs and crush further with a fork. Pour the melted butter over the Oreos, and combine with the fork, making sure all crumbs are coated. Using your hands or the fork, press the Oreos into an even layer on the bottom of the pan/bowl.

2) Chocolate mousse:

A. In a heatproof bowl over a saucepan of simmering water (or in a double boiler if you’ve got one!), combine the chocolate and water. Stir occasionally, until the chocolate is almost entirely melted. Remove bowl from heat and stir until mixture is completely smooth. It should be shiny. Set aside to cool.

B. Using an electric hand-mixer or standing mixer, beat the egg whites and salt. Whip until stiff peaks form, scraping down the bowl to make sure the whites at the bottom are also whipped.

C. Once the chocolate mixture has reached near room temperature, stir in the egg yolks. Add one third of the whipped egg whites to the chocolate mixture and gently fold in using a rubber spatula. Fold in the remaining egg whites until streaks are no longer visible.

3) Scoop the chocolate mousse onto the crust and spread in an even layer to the sides of the pan/bowl. Next, create a layer of whole Oreo cookies on top of the chocolate mousse such that all the Oreos are touching. Refrigerate while you make the whipped cream layers.

4) Whipped cream:

A. Using an electric hand-mixer or standing mixer, beat the heavy cream on medium-high speed for 3-5 minutes, or until stiff peaks begin to form. Transfer half of the whipped cream to another bowl and refrigerate. To the remaining half of whipped cream, add the mascarpone cheese, and gently fold it into the cream until no clumps of cheese remain. Add powdered sugar to taste. Finally, stir in the toasted hazelnuts.

photo 1-4B. Remove the pan (with Oreo crust, chocolate mousse, and Oreo layers) from the fridge, and gently spread the mascarpone whipped cream in an even layer over the Oreos. On top of the mascarpone whipped cream, add another (and final!) layer of whole Oreos.

5) Remove the half of untouched whipped cream from the fridge, and spread over the final layer of Oreos. Garnish the trifle with any remaining Oreos, chopped, and hazelnuts. Refrigerate until serving. Enjoy!