Last year I came up with some real winners in the GF/Veg cooking department and these staples are sticking around for another year. On my menu for Thanksgiving will be:
Stuffing (of the Gluten Free Variety)
Pumpkin Pie with a little twist
The Shepard’s pie is a staple in our little household, it just makes you *feel* like it’s a special occasion and that you’re fulfilled with Thanksgiving ‘feels’ just as much as those who are partaking in the Turkey. I am going to surf the food waves at my local Rainbow market to see what other treats tantalize my taste buds, but for now these are on my menu to stay. I’ll share my finds if they end up being interesting.
So now here’s the ooey gooey feely part, what am I thankful for?
Well I’ve got to say this last year has been pretty amazing. I’m super thankful for my current job situation(I’ve had some real crap jobs in the past), and I got Duke this year who has changed the family dynamic totally in our little 2 person household. There’s been lots of good things this year, I’m pretty dang happy.
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.