Thanksgiving for all: Diabetic-friendly pumpkin pie with maple-ginger crust

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Dessert is often the most anticipated course of the holidays. But with all that caloric excess – a cup of sugar here, a pint of whipped cream there – where does that leave people with diabetes?

In this recipe, the American Diabetes Association gives a healthy spin to a Thanksgiving classic, pumpkin pie. It relies on sugar substitute and has a unique crust, thanks to mix-ins of crystallized ginger and maple syrup.

“Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus, it gets a nutritional boost from pumpkin puree which is rich in vitamin A,” writes the association, which is using a recipe from licensed nurse Robyn Webb. “For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.”

Holiday Pumpkin Pie With Maple-Ginger Crust

Makes one pie (eight servings)

INGREDIENTS

1 1/2 cup graham-cracker crumbs (about 24 cracker squares)

3 tablespoons maple syrup

1 teaspoon canola oil

1 egg white (lightly beaten)

1 teaspoon finely minced crystallized ginger

1 teaspoon ground ginger (divided use)

1/2 cup low-calorie sugar substitute (such as Splenda)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree (not pumpkin-pie filling)

1 teaspoon cornstarch

1 (12-ounce) can evaporated skim milk

1/2 cup light whipped topping

DIRECTIONS

Preheat the oven to 425 degrees.

Make the crust: In a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger and 1/2 teaspoon of the ground ginger. Press into a 9-inch, nonstick pie pan to form an even crust. Set aside.

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Make the filling: In a small bowl, mix together the Splenda, cinnamon, the other 1/2 teaspoon of ground ginger, cloves and salt. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine. Add in the pumpkin and stir until the mixture is well blended. Dissolve the corn starch in about 2 to 3 tablespoons of the evaporated milk. Add the corn-starch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.

Make the pie: Pour the pumpkin-pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425 degrees. Lower the heat to 350 degrees, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.

Remove the pie from the oven, and let cool for two hours before serving. Cut into eight wedges. Top each slice with 1 tablespoon of whipped topping right before serving.

— Courtesy of the American Diabetes Association and Robyn Webb, diabetesfoodhub.org

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Thanksgiving for all: Gluten-free pull-apart dinner rolls that retain their chewy texture

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It sounds obvious, but the key to making gluten-free, pull-apart dinner rolls that can appease everybody at Thanksgiving dinner is to create a roll that actually, you know, pulls apart.

After trying and trying, Jules Shepard figured out how to do it.

The secret ingredient? Potato flakes.

“There’s something telltale about those dinner rolls,” said Shepard, who has celiac disease and has been creating her own gluten-free flour and sharing her recipes since 1999. “There’s a chew to it, a hallmark flavor and texture to it, and you pull them and there’s a little bit of resistance. So it took a while until I was able to happen upon something that worked.”

She found that potato flakes from instant mashed potato boxes could re-create the classic, chewy texture.

After sharing her recipe on her website, she found that other gluten-free eaters were similarly impressed with the power of the potato flake.

“It’s so yummy,” she said. “You can use them the next day for sandwiches with leftover turkey and everyone loves them. It’s just one of those recipes that’s really classic for Thanksgiving.”

Shepard included the recipe, along with nearly 50 others, in her new book, “Easy Gluten-Free Bread Baking for the Busy, the Untrained, and the Skeptical,” which just went on sale.

“This book proves proves that gluten-free bread is really delicious when it’s done right,” she said.

Just be sure to follow the recipe exactly as written. No exceptions!

These gluten-free pull-apart dinner rolls by Jules Shepard are perfect for Thanksgiving. (Courtesy of Jules Shepard)

Gluten-Free Pull-Apart Dinner Rolls, by gfJules

Makes nine rolls

INGREDIENTS

2 ¾ cups gfJules® All Purpose Gluten Free Flour

2 packs (4½ teaspoons) quick rise instant yeast (e.g. Red Star® Quick Rise)**

¼ cup granulated sugar

1 teaspoon sea salt or kosher salt

¼ cup instant plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons Organic)***

1½ cups seltzer water, club soda, 7 Up or ginger ale OR 3/4 cup bubbly liquid + 3/4 cup milk of choice, dairy or nondairy*

1 egg room temperature OR favorite substitute (I like using 3 tablespoons aquafaba)

3 tablespoons extra virgin olive oil or other mild cooking oil

1 teaspoon apple cider vinegar or lemon juice

2 tablespoons butter or non-dairy alternative, melted, for brushing on rolls

Brush these gluten-free pull apart dinner rolls with melted butted to make them extra delicious. (Courtesy of R.Mora Photography)

DIRECTIONS

Spray one 8- or 9-inch round cake pan or pie plate lightly with cooking spray then line with parchment (makes it easier to remove the rolls).

Bring all ingredients to room temperature.

In a large mixing bowl, whisk together dry ingredients: gfJules Flour; yeast granules**; sugar; potato flakes; and salt.

In a separate bowl, stir egg to mix. Add to it liquid ingredient, olive oil and apple cider vinegar, then pour into the dry mixture while stirring or using the paddle attachment on a stand mixer at low speed.

Increase mixing speed to medium and continue stirring for 2-3 minutes. The dough will become fluffier but will still be thick.

Using a 2-inch scoop, place 8-9 dough balls into the prepared pan: one or two in the middle of the pan and the others evenly spaced around it. I find it is easier to remove the dough smoothly if you first wet the scoop with water or oil well before filling with dough. OR roll each ball gently in more gfJules Gluten Free Flour first.

If needed, dip your fingertips or a rubber spatula into warm water and smooth the tops of the rolls, continuing to re-wet as needed so the dough doesn’t stick to the spatula or your fingers.

Cover lightly with parchment paper and allow to rise for 20 minutes. If your kitchen is cool, a good place to rise these is to turn your oven on to 200 degrees Fahrenheit and then turn it off when it has come to temperature. Place the rolls in the oven after it is turned off.

Remove the rolls after rising in order to preheat the oven to 450 degrees. Brush rolls with 1 tablespoon of melted butter.

Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 325 degrees convection. If your oven doesn’t have convection, use 350 degrees — the rolls will not be as browned.

Bake for approximately 20-22 minutes. The tops of the rolls should be golden, a toothpick inserted into a roll should come out with only dry crumbs, and the internal temperature of the dough should be 195°F or higher.

Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently brush on remaining 1 tablespoon melted butter just before serving. Serve warm.

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NOTES

** Regular active dry yeast may be used here, but should be proved first and added with the liquids rather than with the dry ingredients.

*** Substitutes for mashed potato flakes: arrowroot powder, potato starch or cornstarch can be subbed 1:1 for similar results, but mashed potato flakes are still preferred. You can also just bake a potato or a sweet potato (nightshade-free) and mash it instead. Add about 1/2 cup mashed potato instead of 1/4 cup potato flakes, but reduce the liquids by about 1/8 cup.

To freeze these rolls for serving later, allow time for the rolls to fully cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap. Place the wrapped rolls in a freezer bag in the freezer.

To reheat, remove plastic wrap and loosen foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls. Preheat the oven to 400 degrees. Place wrapped rolls in preheated oven for 10-15 minutes, or until they are fully warmed to a temperature of 190 degrees and heated through.

— Courtesy of “Easy Gluten-Free Bread Baking for the Busy, the Untrained, and the Skeptical,” by Jules E. Dowler Shepard (Ewings Publishing LLC, $32).

You can use these gluten-free dinner rolls the day after Thanksgiving for turkey sandwiches. (Courtesy of R.Mora Photography)

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Vikings picks: ‘Experts’ split on their ability to beat Chicago again

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Pioneer Press staffers who cover the Vikings take a stab at predicting Sunday’s outcome against the Chicago Bears at the Bank:

DANE MIZUTANI

Vikings 24, Bears 23: J.J. McCarthy beat the Bears in his NFL debut on the road. As bad as it has looked at times over the past month, McCarthy will limit the mistakes enough to lead the Vikings to a win.

JACE FREDERICK

Vikings 27, Bears 24: Chicago’s defense allows the sixth most yards and fifth most points per game. Alarms will officially be sounded if J.J. McCarthy struggles again.

JOHN SHIPLEY

Bears 24, Vikings 17: The Bears are learning how to win, and Caleb Williams can beat the Vikings with his arm and his feet. If the Vikings can’t make the quarterback uncomfortable, he’ll pick them apart.

CHARLEY WALTERS

Bears 21, Vikings 17: Hard to predict a victory for a team that, even while playing at home last week, committed eight false-start penalties.

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‘You arguably just shot the greatest hunting trophy in North Dakota’s history’

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They’d heard reports of a massive ram — a potential state record — living somewhere out there in the rugged terrain of the Little Missouri National Grasslands in western North Dakota, but they didn’t see it until late that afternoon.

Days later, Nick Schmitz says he gets goosebumps just thinking about the encounter.

It was Friday, Oct. 31, the opening day of North Dakota’s bighorn sheep season, and Schmitz, of Grand Forks, had been lucky enough to draw one of the eight tags available in 2025 for the once-in-a-lifetime hunt.

Nick Schmitz of Grand Forks, N.D., holds up the head of the massive bighorn sheep ram he shot Friday, Oct. 31, 2025, in the Little Missouri National Grasslands of western North Dakota. The ram, which had a green score of 197 6/8 inches, is the unofficial new North Dakota state record ram. (David Suda via Brett Wiedmann / North Dakota Game and Fish Department)

Joining him was his dad, Jeff Schmitz, of Mekinock, N.D.; brother-in-law Tim Spicer, of Cavalier; and buddy David Suda, of Fargo.

Suda, who drew a bighorn tag in 2020, shot a 7-year-old ram with horns that measured 186 3/8 inches, setting a record as the highest-scoring ram ever taken in North Dakota.

Until Oct. 31, that is. Schmitz shot the unofficial new record, a massive ram with horns that green-scored 197 6/8 inches, a measurement that won’t be official until after the mandatory 60-day drying period.

“He’ll shatter (Suda’s) state record — probably by about 10 inches,” said Brett Wiedmann, big game biologist for the North Dakota Game and Fish Department in Dickinson. A certified measurer for Boone and Crockett, Wiedmann scored the ram.

Any ram measuring 190 inches or more is something really special, he said.

“I told (Nick), I said, ‘You arguably just shot the greatest hunting trophy in North Dakota’s history,’ ” Wiedmann said. “That ram is that special; I mean, he’s at the top — just an amazing animal.”

Snow and sleet

The weather on opening day morning “wasn’t that great,” Schmitz said — a mix of wind, snow and sleet — when they set out across the Badlands to see what they could see.

“Visibility wasn’t that good,” he said. “You couldn’t see over half a mile.”

A civil engineer for Blattner Co., Schmitz was hunting in Unit B4 — North Dakota’s northernmost bighorn hunting unit — west of Grassy Butte. They’d barely gotten out of the truck, he recalls, when Spicer spotted a nice ram about 300 yards away.

Unfortunately, the ram saw them, too.

“It was a pretty decent-sized ram,” Schmitz said. “We figured that it would have been a ‘shooter.’ It had a big body — really dark — I just saw really wide, massive horns. He kind of went and ran over the top of a hill and we lost him.”

Traipsing through the snow and sleet, they spent the rest of the morning trying to spot the ram with no luck. It was nearly noon when they decided to head back to the trucks and regroup.

“We ate some lunch, drank some water and refueled,” Schmitz said. “We were pretty wet from all the snow. We were a little tired, and our boots and feet were wet — we’d climbed quite a bit.”

They decided to take a midday drive closer to the Little Missouri River, spotting three or four rams with ewes, Schmitz recalls.

“It was pretty cool just to see their behavior,” he said. “And, of course, where they’re located, they’re on the side of a straight up-and-down cliff. It’s always fun just watching them.”

Since the weather had improved, they decided to spend the afternoon walking the ridges in search of a ram.

Excitement builds

About 4 p.m., they spotted the massive ram they’d heard about, near the bottom of a draw more than 300 yards away; the ram was with 11 ewes.

“I get down and I look through my binoculars and I can see the ram, and Dave (Suda) broke out his spotting scope so he sees the ram,” Schmitz said. “And I’ll never forget — this is when he just kind of looks back at me, real slowly — and he just says, ‘Nick, this is him. This is a shooter.’”

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By this time, Schmitz says he was “bent over, just like wheezing.”

“I just about had a panic attack … it’s all kind of coming together really fast,” he said.

Schmitz figures it took “probably 10-15 minutes” to get into a comfortable prone position. The rangefinder put the ram and ewes at 347 yards away.

“I’m just like, I need to settle down, calm down,” Schmitz said. “The sheep weren’t going anywhere, so I could take my time. The sheep had spotted us, but they were just like, ‘I don’t know what’s going on over there.’ They didn’t seem concerned at all.”

Schmitz took a “dry fire” without a bullet in the chamber of his .270 Winchester Model 70 Featherweight rifle. He had the time and wanted to do it right.

Even so, he missed on the first shot. The ram ran about 100 feet up the hill after the second shot hit and “maybe 10-15” yards more after the third before tumbling, Schmitz says.

“I was at the top of a ridge, they were on another ridge next to us, probably three-quarters of the way to the bottom initially,” Schmitz said. “They were down toward the bottom where I initially shot, and then they probably got halfway up (the ridge) to where he ended up dying.”

The excitement of what had just happened kicked into high gear after that, Schmitz recalls.

“It was just unbelievable,” he said. “It all happened so fast.”

The work begins

By the time they got to the ram in the rugged terrain, it was completely dark, Schmitz says.

Seeing the ram up close, he said, it looked “way bigger” than it had through the scope.

“Just the mass of his horns literally blew my mind,” Schmitz said. “Even in the dark, I couldn’t believe just how thick and massive each horn was.”

Then came the hard work — skinning and quartering the ram and packing everything out in the dark across the rugged terrain. It was nearly 10:30 p.m. when they got back to the truck, Schmitz says.

Finding an area with spotty cell service, Schmitz had contacted Wiedmann, the Game and Fish biologist, who met them in Grassy Butte after midnight. Wiedmann works closely with sheep license recipients both before and after the hunt, meeting them in the field to register the sheep and collect biological samples, age the animal, score the horns and insert a plug in the horn to certify it was taken legally.

It was nearly midnight, Wiedmann says, when he met Schmitz and his hunting partners in Grassy Butte. He knew the ram was big, but like Schmitz, he said it was even bigger up close than it had appeared through a spotting scope during annual sheep surveys.

“I’ve been following this ram around for about four or five years,” Wiedmann said. “When he was young, it was like, ‘Wow, that ram’s going to be something special.’ ”

The ram was 10 years old and weighed 264 pounds “on the hoof” on the scale Wiedmann had given Schmitz to carry along on the hunt.

“They worked their tails off to get him. I mean, they were hypothermic and wet and muddy,” Wiedmann said. “Where they got this ram, it’s the big nasty. I mean, it’s big, steep ridges. You can’t get around very easily back there.

“Most hunters aren’t even going to get to that ram, to be honest with you. You’ve got to really want it to get that ram, and they did.”

Exhilaration replaced exhaustion when Wiedmann measured the horns and tallied the score.

“This is Grassy Butte, 12:30 at night, the town’s shut down and we’re the only people there,” Wiedmann said. “I say, ‘Look guys, I’m just going to lay the score sheet down and then you guys can take a look at the score.’

“I laid it down and, of course, they’re all screaming and jumping. I’m surprised no one called the sheriff,” he added with a laugh.

There’s a good chance Schmitz’s ram will be among the top 10 rams taken anywhere in North America this year, Wiedmann says. The fact that Suda was along to watch his buddy break his bighorn record adds an even more amazing twist to the story.

“Just knowing somebody else that would even draw this tag is pretty rare in itself,” Schmitz said. “And then, asking them to come along and him being a part of the hunt, that is just over once in a million lifetimes, really.”

It’s hard to put into words, Suda says.

“I’m just happy I got to be a part of the record shattering my own record,” Suda said. “I wish I could put it all into words, but I can’t. To get to experience that type of hunt more than once in your life, it’s truly amazing. I feel very blessed.”

Suda says two of his buddies who live and work out west, Jens Johnson and Ryan Seil, deserve a lot of credit for the knowledge they’ve shared about the area and its rams, including the trophy Schmitz ultimately shot. They’ve taught him everything he knows about bighorn sheep, Suda says.

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“Shout out to those two guys,” he said — and Wiedmann.

“Without Brett Wiedmann’s work in North Dakota, we wouldn’t even have these animals to chase,” Suda said.

Schmitz is getting a full body mount of the record sheep. That presents another challenge, he says.

“I don’t know where to put it. My house isn’t big enough, so I’ve got to find a new house,” he said with a laugh. “We’ve got to figure that out, but man, am I pumped to get that back.”