Gluten Free Vegan Pumpkin Pie

I was shocked to find out I hadn’t yet posted this recipe on my blog.  It’s the recipe I’ve used for holidays over the past few years.  Actually, as soon as I finish this post, I plan to go make two of them for our Thanksgiving celebration tomorrow.  A photo will be posted when I am finished :-).  As for toppings, there’s a new product called CocoWhip put out by SoDelicious which I have been using in place of CoolWhip.  I found it at Sprouts in the frozen section.  If you can’t find it, you can always make your own coconut whipped cream (see below or google it.)

 

Ingredients and Directions:

Crust:

Combine:

1 c. brown rice flour

1/2 c. potato starch

1/4 c. tapioca starch

1/2 tsp xanthan gum

1 tsp salt

1-2 T. sugar (use only in sweet pies such as this one)

Add in 1/2 c. oil and stir just until incorporated.

Add 3-4 T. cold water and stir gently until incorporated.

 

Press into 9-inch pie shell (don’t bother trying to roll it out- just use your fingers and press it gently until there are no gaps.)

 

Filling:

1/2 c. granulated sugar

1/4 c. brown sugar

1/2 tsp sea salt

1 1/2 heaping* teaspoon ground cinnamon

1/2 heaping* teaspoon ground ginger

1/4 heaping* teaspoon cloves

1/4 heaping* teaspoon nutmeg

3 T. arrowroot powder

 

Stir together.

 

Add:

2 T. golden flaxseed meal mixed with 6 T. warm coconut milk (from a carton)

2 tsp vanilla

15 oz. canned pumpkin puree

13.5 oz. canned coconut milk (the higher fat content, the better)

 

Combine all filling ingredients and pour into pie crust.

Bake 15 minutes at 425 degrees, then 40-45 minutes at 350 degrees.

Normally, you could stick a knife in the middle to tell if the pumpkin pie was cooked.  However, because this one relies heavily on coconut milk, it will still look a little gelatinous when you take it out.  Allow it cool for two hours and then stick it in the fridge overnight.  In the morning it should be normal pumpkin pie consistency.

Top with whipped coconut cream or SoDelicious CocoWhip.

Coconut whipped cream ingredients:

Solid part of a can of coconut milk (shake the can in the store to see if it sounds like pure liquid or like there’s some solid coconut in there).  Refrigerate the can for 4 hours and then just scoop out the solid part for use.  Whip it with powdered sugar (start with 1 T. and taste and add from there) and dash salt.

 

*If you want the pie to be a little less spiced, you can level off the teaspoons instead of using heaping portions.

Note:  There is always some extra filling left when I make this recipe.  When I doubled this, I actually had enough extra filling for an extra pie, so now I have 3 pies.  Another option is to bake it in ramekins or a pie shell without a crust as a treat for the kids if they want to try it but the pie is being saved for an event later…

This is a conglomeration of several recipe ideas.  I have modified the ideas significantly since then.  As to what the original sources were, I’m not really sure…

 

Pumpkin Chocolate Chip Cookies

These taste just like Thanksgiving.  What does Thanksgiving taste like?  Cinnamon, ginger, cloves, and nutmeg.  I don’t have much to say about these.  Just try them if you are jealous of everyone else’s Thanksgiving sweets :-).

 

Ingredients:

1/2 c. coconut oil

1/2 c. butter (I used SmartBalance)

1 c. white sugar

1 c. brown sugar

2 eggs (I used 2 flax eggs which means 2 T. golden flaxseed meal mixed with 6 T. water)

1 tsp vanilla

1 c. canned pumpkin puree

3 c. flour (I used: 1 c. oat flour, 1 c. brown rice flour, 1/2 c. potato starch, 1/4 c. tapioca starch, 1/4 c. millet, 1/2 tsp xanthan gum)

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 c. mini-chocolate chips (I used Enjoy Life)

 

Directions:

Preheat oven to 350 degrees.  Pre-mix flax eggs.  In a large bowl, blend coconut oil and butter.  Add in sugars and stir well.   Stir in flax eggs, vanilla, and pumpkin puree and stir well.  In a medium bowl, combine flours together and add all dry ingredients except chocolate chips.  Add dry ingredients to wet and mix well.  Add chocolate chips at the end and stir in.  I refrigerated my dough for about 10-15 minutes.  An hour would have been better but I was in a hurry :-).  I would do so especially if your house is warm.  Drop batter by Tablespoons onto parchment paper-lined baking sheets.  Bake for 15-20 minutes at 350 degrees.  You really do want to bake it that long.  I thought mine looked fine at 12 minutes this time so I took them out early.  They were fine that day, but the next day they were super duper moist and were acting a little underbaked.  Don’t take them out too early and you’ll be fine :-).

Original recipe:  http://www.foodnetwork.com/recipes/pumpkin-chocolate-chip-cookies-recipe.html

Pumpkin Pie Smoothie

What to do with leftover pumpkin?  So many recipes call for part of a can of pumpkin, but what do you do with the rest?  We tried our hand at pumpkin smoothies.  We were having such a good time that we forgot to take a picture :-/.  You’ll just have to imagine it.  Or, you can click on the original recipe below and imagine what it would look like if it just had the pumpkin part without any of the whipped cream.  This is quite a hearty smoothie.  Happy Holidays to you!

 

Ingredients:

2/3 c. pumpkin puree (Refrigerate first to make your drink colder.)

1 banana (Can use a frozen one to make the drink colder.)

1/3 c. walnuts

3/4 tsp cinnamon

scant 1/8 tsp ginger

scant 1/8 tsp cloves

1/8 tsp nutmeg

3/4 c. unsweetened cashew milk (coconut milk may be even better)

3 T. maple syrup

2 tsp molasses

1/4 tsp vanilla

1/4 tsp salt

 

Directions:

Combine all ingredients in a blender.  Blend until smooth.  Enjoy!  This made plenty for two people.

Original recipe:

Healthy Pumpkin Pie Parfait w/ Coconut Whip

Healthy Coconut Flour Chocolate Cookies

I think this recipe might be paleo.  I’m not too sure since I don’t follow that diet, but I’m pretty sure it falls under a lot of “healthy” categories (low sugar, low carb, etc).  It tastes kind of healthy too.  I typically don’t go for “healthy” tasting recipes, but some of my friends do and they loved this recipe, so I’m adding it in case you like healthy cookies too.  The taste grew on me, but I have a pretty big sweet tooth and I would normally eat cookies with more sugar.  With that said, those of you who avoid refined sugar might just love this recipe.  Plus, it is helping me get rid of the large amounts of coconut flour currently in my possession.  I have had trouble finding recipes that sound good and that don’t call for eggs.  So, there are many reasons to try this recipe -just don’t expect it to be as sweet as the other dessert recipes I have posted :-).

 

Ingredients:

1/2 c. coconut oil

1 1/2 tsp dried mint or fresh mint or more (optional)

1/2 c. honey

1/4 c. cocoa powder (The original recipe calls for carob powder but I would only do that if you’re allergic to chocolate.  The taste is NOT the same.)

1/4 c. golden flaxmeal plus 3/4 c. water

1/8 tsp salt

1 c. coconut flour

1/2 c. shredded coconut (I used the sweetened kind, but you could use unsweetened if you don’t want the sugar.)

1 1/2 tsp vanilla

 

Optional step: Heat coconut oil over low heat.  Turn off the heat and add mint leaves and allow to steep for 10-30 minutes.

Directions: Mix flaxseed and water first.  Stir all ingredients together, including coconut oil and flaxseed mixture.  Preheat oven to 375 degrees and bake for 10-12 minutes.  After baking, I rolled some of them in powdered sugar to sweeten them up, but you could skip this step.

 

Chocolate Chip Coconut Flour Cookies

This is the same recipe I used for my Coconut Flour Vegan Chocolate Chip Cookies, but for some reason it turned out WAY better this time.  Maybe it was the coconut oil and cashew milk switch?  Last time I thought the recipe was ho-hum, but this time I got a lot of compliments on it and enjoyed it better myself.  I think rolling them into balls helped too as it kept the center soft.  If you’re debating which one to make, I say make this one first :-).

Ingredients:

1/2 c. white sugar

1/2 c. brown sugar

1/2 c.coconut oil

1/3 c. cashew milk

2 tsp vanilla

3/4 c. white rice flour

1/3 c. coconut flour

2 T. potato starch

1/2 tsp baking powder

1/2 tsp. baking soda

1/4 tsp xanthan gum

1/4 tsp salt

3/4 c. Enjoy Life mini chocolate chips

1/4 c. chopped pecans

 

Directions:

Cream coconut oil and sugars.  Add milk and vanilla and stir well.  In a separate bowl, mix dry ingredients.  Add dry ingredients to wet and stir in chocolate chips and pecans.  Set the dough aside for 20 minutes so it can rest (maybe this is because of the coconut flour?) Roll into 1-inch balls. Bake cookies on parchment paper-lined cookie sheet at 350 degrees for 9 minutes.  Edges should have just a tinge of brown.  They will harden when they cool so do not overbake.  Allow to cool.  May be frozen for longer storage.

 

Adapted from:

http://www.yammiesglutenfreedom.com/2014/05/gluten-free-chocolate-chip-cookies.html

Carrot Cake

This recipe pairs perfectly with my Whipped Cream Cheese Frosting.

Wet Ingredients:

2 c. shredded carrots

1/2 c. sugar

1/2 c. brown sugar

1 tsp vanilla

3/4 c. milk (I used coconut milk to make it dairy free.)

2/3 c. coconut oil

Dry Ingredients:

2 1/4 c. flour (I used 1 c. brown rice flour, 3/4 c. potato starch, 1/2 c. tapioca starch, 1/2 tsp xanthan gum)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

3/4 c. chopped walnuts

 

oil and flour for dusting (I used white rice flour)

Directions:

Stir together the carrots, sugars, and vanilla in a large bowl.  Add the milk and coconut oil and stir.  In a small bowl, combine the dry ingredients except for the walnuts.  Add the dry ingredients into the wet ingredients.  Stir until there are no lumps and then add the walnuts.  Pour into two oiled and floured round cake pans (I used spring form).  It should be about 1.5 cups of batter per pan.  Bake at 350 degrees for 18-20 minutes.  A toothpick should come out clean when inserted in the middle.  Do not over bake.

 

Cool completely and frost it with Whipped Cream Cheese Frosting.  To make a two-layer cake, frost the top of one cake and put the other cake on top of it.  Then frost the top and edges of the whole cake.  Store in the refrigerator.

Whipped Cream Cheese Frosting

I think this is my favorite icing I have ever made.  This goes well on carrot cake, sugar cookies, and anything else that cream cheese frosting complements well.

 

Ingredients:

2/3 c. shortening (I used Spectrum Palm Shortening, but Crisco should work)

8 oz. cream cheese (I used Daiya- it’s dairy free)

2 2/3 c. plus 1/4 c. powdered sugar

2 tsp vanilla

1 tsp lemon juice, optional, but I used it

 

Directions:

Using a stand mixer, whip the shortening.  Add the cream cheese and continue whipping.  Add the powdered sugar gradually (in about 3 additions) and continue whipping.  Add vanilla and lemon juice and whip again.  Sets up nicely in the fridge.  Here it is on top of my sugar cookies:

IMG_5884

Original recipe:

Shortcut Fudge

I recently went to the beach with my in-laws.  Some of them had never had s’mores before, so I got the ingredients, the men scouted out firewood, we found a hole that was already dug in the beach, and my husband got the fire going quite successfully.  Everyone had a good time.  And then we came back with half a bag of large marshmallows.  We keep our house fairly warm in the summer, so I knew they had to be used soon.  All the recipes I could find online called for small marshmallows.  So, I made something up.  The result was good- the texture was more marshmallowy than normal fudge, but if you eat it straight out of the refrigerator, it holds up nicely.

 

Ingredients:

1 T. butter (I used SmartBalance- the green tub)

1/2 bag of large marshmallows (hopefully leftovers from a fun cookout!)- about 15-20 marshmallows

1/2 c. peanut butter or other nut butter

4 oz. Baker’s chocolate or Enjoy Life Chocolate Chips

 

Directions:

Put butter in a 2-quart sauce pan.  Turn heat on low/medium-low.  Add marshmallows and stir until they begin to melt.  Allow them to melt most of the way and then add peanut butter and chocolate.  Continue to stir until everything is melted and the mixture is smooth.  Pour into a wax-lined 8×8 pan.  Allow to cool slightly and then chill in the fridge.  After it is chilled, cover.  Use within a week or less.

Key Lime Pie

So many of the recipes I saw online for key lime pie called for things I couldn’t eat.  I decided to try my hand at making up my own recipe for pie filling and the result was better than I hoped!  It is so easy and I hope you give it a try!

Ingredients:

4 1/2 T. cornstarch

1 can coconut milk (don’t get the lite version), about 13.5 oz

1 packet of gelatin (not vegan, but I’m not actually vegan- I just can’t eat gluten, dairy, and eggs.  There are probably other substitutes if you need it to be truly vegan.)

3/4 c. sugar

1/2 c. key lime juice

1 1/4 tsp. lime zest

 

Directions:

Zest and juice the limes before putting anything on the heat.  Stir together cornstarch and coconut milk in a 2-quart saucepan.  Boil and whisk constantly until thick.  Add in package of gelatin, sugar, key lime juice, and lime zest.  Stir until sugar is dissolved and mixture is very thick and smooth.  Pour into a crust of your choice.  I tried it with an unbaked crumb crust and it was good (using Kinnikinnick gluten free graham style crumbs).  I am trying it next with a baked walnut crust.  May be topped with whipped coconut cream or SoDelicious’ CocoWhip.  If you want it to be greener, you could add food coloring.

IMG_5955
It sliced so nicely!  This is with the unbaked crumb crust.  Next time I will bake the crust first because it started getting a little melty.

Crumb crust:

1 1/2 c. graham cracker crumbs (I used Kinnikinnick graham-style crumbs)

1/3 c. sugar

6 T. butter, softened (I used SmartBalance- the green tub)

Combine sugar and crumbs.  Add in butter and mix well.  Press into a pie plate.  Chill for at least one hour before adding filling.

Original crust recipe: http://allrecipes.com/recipe/228423/graham-cracker-crust/

Peach Cobbler

I created this recipe the weekend I got engaged.  My now-husband was with me in the store waiting patiently (or so it seemed) to propose (unbeknownst to me) while I spent time comparing recipes and deciding if fresh or canned peaches would work better.   Finally, I made all my purchases, checked out, and put the fresh peaches in the cooler.  We made it to the park and he proposed and then we went and played pre-scheduled laser tag with my family.  All in all it was an eventful day!  A recipe can never compare to being proposed to by the guy you love, so obviously the proposal takes the cake as to the most exciting part of the weekend :-).  Nevertheless, here is the cobbler that ensued.

 

Part one ingredients::

8 peaches, sliced and pitted with peels still on

1/4 c. sugar

1/4 c. brown sugar

1 tsp lemon juice

1/4 tsp cinnamon

1/8 tsp nutmeg

2 tsp cornstarch

Part one directions:

Stir all ingredients together and then bake in an oven-safe dish for 10 minutes at 425 degrees.

Part two ingredients:

8 T. butter (can use less)

1 1/2 c. flour (1 1/4 c. brown rice flour, 1/4 c. tapioca starch, 1/4 tsp xanthan gum)

2 1/4 tsp baking powder

3/4 tsp salt

1 c. sugar

1 1/2 c. milk (I used coconut)

Part two directions:

Melt 8 T. butter and put into 8×8 pan or 9×9.  Combine the remaining ingredients in a bowl and stir well.  Pour over the butter in the 9×9 dish.  Don’t stir.  Spoon in peaches and then gently pour in syrup.  Sprinkle with cinnamon.  Bake at 350 degrees for 30 minutes until dough on top is cooked through. Serve in bowls.  May be served with vanilla ice cream.