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!).
Stuffing is a staple for holiday meals but growing up I never really liked it. I don’t know why, I feel like it didn’t quite make sense to me, why was there soggy bread cubes with spices on them? Really all I EVER looked forward to was the snacks leading up to the feast and then dessert (who DOESN’T like dessert?!?). I like stuffing now and this stuffing is great because it’s gluten free and it tastes good. It is things like stuffing that makes me feel like I’m not missing out on anything this Thanksgiving.
Photo By: Cody Rundall
Like I said in my Sheprad’s Pie post, I wanted to make things that were simple. So this is a boxed stuffing; Olivia’s Stuffing is from Vermont, its vegetarian, but not vegan. (there are eggs in the bread). The directions on the box ask for chicken broth, I just subbed in Vegetable broth and it turned out great. I cooked it in the oven in a casserole dish at 350 degrees for about 25 minutes.
I had fun pretending to be a stylist with this shot. I took little pieces of celery and placed it on the stuffing in different spots and I still look at it and can see ‘holes’ in the food. Dang, I tip my hats off to you food stylists, your job isn’t easy.
Doesn’t really matter how it looks in the shot because It was super tasty. Olivia’s get’s an A+ with me! I’m SO excited for Thanksgiving to get here already!
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!