These little mini Pumpkin Pies turned out pretty cute. I made Gluten Free Pie Crust using William Sonoma’s Gluten Free Pie Crust Mix:
To Make these mini pumpkin pies I used the same recipe as the recipe I used for Thanksgiving Dinner They turned out great! The recipe makes about 12 mini pies, these are perfect to give to friends or your Valentine! I used small 5″ non stick pie tins for this recipe.
I baked these at 450 for the first 15 minutes and then at 350 for 45 minutes. When your toothpick comes out clean they are ready to take out of the oven. After baking these I let them cool for about 20 minutes then they pop right out of the pie tins and are ready to eat warm from the oven! I really like this idea for all of my pie making, they make great single serving pies!
This pie is something that I came up with because I’ve never really liked Pumpkin Pie, it seems like I’m just eating Pumpkin Pie pudding and for some reason that hasn’t ever been very appealing to me. So I sort of just came up with a little twist on the pie that is DELICIOUS. Even my boyfriend (who is always the skeptic) said that it wouldn’t be good to take away from the creamy center of pumpkin pie and I made it anyway and he was totally in love after that. I followed the basic recipe on the back of the can except for a few substitutions.
1 Can Libby’s Pumpkin
1 cup soy creamer(or any other non-dairy sub but it should be thicker more like cream than milk)
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 unbaked gluten free 9″ pie shell(or you can make your own crust)
1 12oz pouch of gluten free granola(I used Udi’s Pure and Simple Au Naturel)
You can use any granola you want but I think it’s really important to go with an unflavored granola and one that doesn’t have ‘clusters’ in it. The Granola I used is more like oatmeal and I think even quaker oats could be a good alternative if you aren’t cutting out gluten.
Anyway, I follow the directions on the side of the Libby’s can and then at the very end stir in the granola before adding it to the pie tin. The pie crust will be pretty full but as it bakes it will settle and won’t be over full. I also followed the same baking instructions as the side of the can. 425 degrees for the first 15 minutes then down to 350 for 45-55 minutes.
I call it pumpkin bread pie because it has the fluffy consistency of bread but also has the creamy pumpkin flavor that the pie traditionally does. For anyone looking to try something different then the traditional pumpkin pie this is a great alternative!
I am really excited to make another one of these pies for Thanksgiving, I’ve been having little pieces of pie since I baked this one. Pumpkin pie could become a treat not just for the holidays around here.
Photo By: Cody Rundall
Gluten Free baking and I haven’t quite become best friends yet. It seems that I win some and I lose some. These were right in between. I KNOW they can be delicious, I just feel like I’ve messed something up with the recipe. That being the buttermilk, I’m sure of it. I got the orginal recipe off Bon Appetit I can’t have diary so I tried to make buttermilk by using soy, vinegar and lemon juice. It didn’t really turn out exactly as it was supposed to. I think the really important thing to remember also is the ORDER that is listed on the recipe. I am trying these again and I will post my finding. right out of the oven and warm these were great, they become more of a crispy biscuit once they have cooled and that was my only complaint. I feel like its important to show that everyone messes up recipes and we are all constantly learning new things and its ok to talk about our mistakes, because who knows? Maybe someone will want to make this recipe and remember that I had some trouble with it and be extra careful.
I am also really excited because a food stylist is currently perfecting a gluten free pie crust recipe and yesterday she said she would share it with me! This means I can hopefully make my own pie crusts for future pies. WOOT!
I’m really excited for Thanksgiving! I am starting to really think about what I am thankful for and appreciate all the amazing life that is around me. I really love this time of year because it always give me the time to focus on what amazing people are in my life and live my life fully and happily.
Stay Tuned for more Recipes(and mistakes!).
Image by: Cody Rundall
In preparation for the holiday’s I have been testing out several different recipes at home. I’ve been trying to find a perfect meal for us to take to my family’s Thanksgiving meal. One that is not only vegetarian but gluten free and dairy free. It has been ALOT of trial and error! Let me tell you, when you are substituting meat options, dairy options and flour; things can get a little MESSED UP. I found out that baking and cooking gluten free takes a lot of recipe substitutions that can be catastrophic in some cases.
I think by far the best thing I’ve been toying around with is Shepard’s Pie. Its SO easy and everytime I’ve made it, it’s turned out delicious!
I did cheat. I haven’t figured out gluten free pie crust yet, so I’ve been using purchased GF pie crusts until I can get it perfect. Hoping to get it right for Thanksgiving when we have this meal. Here’s how I put this together.
1 bag frozen vegetables (carrots, peas, corn)
1 cup your favorite meat substitute or firm tofu
crushed or minced garlic
1 TB corn starch
1 vegetable bouillon cube
1 TB gluten free flour
1 cup vegetable broth
5 white potatoes
dairy free butter
dairy free milk
Crush or chop the garlic and onion to small pieces and brown in a pan with oil. Once the onion is translucent add broth. Once broth is warm stir in flour and corn starch. Make sure to stir while adding flour and corn starch or it will get lumpy. You can add more flour or broth depending on how thick you want the gravy. Then add the bouillon cube. I added just a half cube, but add as much to your tastes.
Then once the gravy is well mixed add the frozen vegetables and stir until defrosted and warm. Brown the tofu and add them to the mix.
To make mashed potato topping poke holes in potatoes with a fork and cook in the microwave at about 4 min on each side. Then peel and mash in a large bowl. Add butter and non dairy milk to taste. Add garlic powder and black pepper and mix well. Add a little more milk then you would for regular mashed potatoes so when the cook they don’t completely dry out.
Pour vegetable/gravy mixture into pie crust. Smooth potatoes over top. Bake in the oven at 350 degrees for 45 to 55 minutes. Watch for the mashed potatoes on the top to get brown and crusty.
Image By Cody Rundall
Let it set for 20 minutes before slicing it open and enjoy!
The last time I went backpacking I had a hard time finding food. After visiting my local REI there were no gluten free offerings in the backpacking food section. I searched all over the internet trying to find other people in my situation and what ideas they had. I could have brought rice or quinoa to make each night with some spices to add, but that’s heavy and more time spent cooking. Adding water to a dehydrated pouch is WAY easier than having to dirty more plates to prepare and cook with.
I started looking at making my own dehydrated meals. Which require a dehydrator and I don’t have one of those.
I found a dehydrated meal in the grocery store. The reason I didn’t find them when I was searching before? They don’t market themselves as an outdoor/backpacking company. These are marketed as a normal meal for at home or work. I’m really glad that I stumbled upon them because I tried the beans and rice pouch and it was good! All I would need to do is bring some tortillas and it makes a perfect meal!
Photo Courtesy: Storehousefoods.com
StoreHouse Foods makes Gluten Free meal pouches. I was surprised to find them while I was visiting my parents at their local Raley’s store. I’m super happy that I found them but since I am Dairy Free and Vegetarian there are only 2 flavors that I can eat. The Santa Fe Black Beans & Rice and Classic Vegetarian Chili there are other flavors for those who can eat meat on the website, which is great for any GF backpackers/campers out there.
From my experience these pouches are a lot smaller than most backpacking meal pouches. I would supplement the rice and beans with some tortillas, not that I was hungry after eating but I think that most people (especially males) would probably need more calories while backpacking than me.
I’m keeping my fingers crossed that as this company grows there are other selections that are Dairy Free and Vegetarian. I’m still so excited that I found something that I can bring backpacking that’s easy to make and is gluten free! Sorry for dorking out on this, but ‘common! It’s hard to find backpacking food for me!