It's that time of year again! Are you ready for Thanksgiving? Hopefully you are all preparing and planning to have a great day off tomorrow. I love Thanksgiving because it's a chance to make great food, eat great food and sit and bask in the appreciation of all good things in your life. So, enjoy your day, your friends and family - and everything about you. Here's a gluten-free pumpkin pie recipe I made recently using a different kind of pumpkin - a Kabocha! It has a strong yet sweet flavor and moist, fluffy texture like roasted chestnuts. It's also called a Japanese pumpkin or Japanese squash and found in the winter squash section of your grocery store. I love this pumpkin because it's smaller to handle with a small amount of seeds to scoop out and you don't need to load your pie up with sweeteners since it's naturally sweet.