Gluten Free Pumpkin Pie from a Pie Pumpkin

November 15, 2012 By

My CSA had pie pumpkins as an available fruit, and since I have never made a gluten free pumpkin pie from a pie pumpkin, I decided to get one. It was a beautiful, small pie pumpkin and the boys could not wait for me to turn it into their favorite Thanksgiving treat – gluten free pumpkin pie. So here is my gluten free pumpkin pie recipe.I hope you enjoy.

Recipe derived from Pick Your Own

5.0 from 3 reviews
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Gluten Free Pumpkin Pie from a Pie Pumpkin
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fragrant Thanksgiving dessert
Ingredients
  • 3 cups of pumpkin puree
  • 1 can coconut milk
  • 4 eggs
  • 1½ teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup sugar
  • ½ cup brown sugar
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Using coconut oil, lightly grease two pie plates.
  3. Combine all ingredients in a blender and blend until completely combined.
  4. Pour into prepared pie plates (this is a crustless pie).
  5. Bake for 15 minutes at 425 degrees.
  6. Turn oven heat down to 350 and bake for an additional 45 to 60 minutes.
  7. Check for doneness by inserting knife into pie and when it comes out clean it is done.
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I am including instructions for how to roast the pie pumpkin to be used in the above recipe.

Roasting a Pie Pumpkin

1. Wash the pumpkin and cut open.

2. Clean out the pumpkin seeds and scrape clean. Keep the seeds for roasting.

3. Preheat oven to 350 degrees Fahrenheit.

4. In a large baking dish lay the pumpkin cut sides down and add 1/4 inch of water.

5. Bake pumpkin for 30 minutes to 1 hour until fork is easily inserted into the pumpkin.

6. Allow pumpkin to cool.

7. Remove pumpkin flesh and puree until smooth.

8. Use in your favorite Pumpkin Pie recipes.

 

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Gluten Free Dairy Free Hot Chocolate

October 30, 2012 By

gluten free dairy free hot chocolate

Dairy Free Hot Chocolate

With October here I am starting to think about warm sweaters, falling leaves, hay rides and creamy hot chocolate. But in our house it has to be gluten free dairy free Hot Chocolate. I think the best way to make a delicious, creamy gluten free dairy free hot chocolate is to use coconut milk and almond, which is delicious anyway and makes hot chocolate even better.

gluten free dairy free hot chocolate

Gluten Free Dairy Free Hot Chocolate Recipe

1 Can Coconut Milk

1 Tablespoon Honey

2 Tablespoons Unsweetened Cocoa Powder

1/4 teaspoon sea salt

1/2 teaspoon Organic Almond Extract

1/2 teaspoon Chocolate Extract

Method

In a Stainless Saucepan combine all ingredients over low to low/medium heat.

Stir constantly until heated and smooth.

Pass through Mesh Strainers to ensure creaminess

Serve immediately

 

 

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Gluten Free Pumpkin Spice Muffins

October 19, 2012 By

 

I sort of fell into these gluten free pumpkin spice muffins. The other day the boys got home from school and it just turned into one of those days. You know the kind I’m talking about, where everything you do seems to be wrong. That was what happened with dinner. My steak was still frozen so I needed to go to plan B, also known as Breakfast for dinner. The boys requested pancakes so I quickly grabbed our King Arthur Gluten Free Flour and whipped up my Gluten Free Pancake batter. My husband was frying up the bacon and the whole house was in a whirlwind. I poured the pancake batter and waited for it to bubble, but when I went to flip the pancakes over they wouldn’t flip. They just sort of folded in the middle, and they got all gooey. I tried another one. It did the same thing. That is when it dawned on me to look at the box. Yep, I had not picked up the Gluten Free Flour, I had picked up the King Arthur Flour Muffin Mix, Gluten Free, 16-Ounce (Pack of 3)! So I grabbed the muffin pan, added the rest of the mix and made muffins instead. These are light, beautiful muffins that the kids just love. They are a family favorite now.

Pancake Muffins

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Gluten Free Pumpkin Spice Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gluten Free (and dairy free) muffins inspired by pumpkin spiced pancakes
Ingredients
  • 1 Box King Arthur Gluten Free Muffin Mix
  • 1½ Cups milk of choice, rice, hemp, almond, cows
  • 3 Tbs coconu oil, melted - can substitute butter if not dairy free
  • 2 eggs
  • 1 teaspoon gluten free vanilla
  • ½ teaspoon salt
  • 2 teaspoons aluminum free baking powder
  • 2 teaspoons pumpkin pie spice
  • pecan halves
  • white chocolate chips (optional - These are NOT dairy free)
Instructions
  1. Preheat oven per Muffin Mix directions.
  2. In a large mixing container, mix the wet ingredients.
  3. Add the dry ingredients except the pecans and white chocolate chips.
  4. Line muffin pan with papers.
  5. Pour muffin mix into lined muffin pan.
  6. Top with pecan halves and white chocolate chips if using.
  7. Bake per Muffin Mix directions or until toothpick inserted into center comes out clean.
  8. Muffins may require additional cooking time.
  9. Remove from oven and allow to cool in muffin pan.
  10. Once cool, remove from pan and serve.
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Maryann’s Honey Roasted Nuts

September 4, 2012 By

 

 

Don’t you just love the smell of those Bavarian roasted nuts you find in malls across America? I do too. But you know me, I had to find a way to control the ingredients, so I decided to make some myself. I have been struggling to remain ice cream-free in an attempt to help control my weight but sometimes I still wanted something a little sweet in the evenings, enter the Honey Roasted Nuts. And I don’t know about you, but one of my all time favorite salads makes use of some wonderful Honey Roasted Nuts to dress the salad just perfectly, so this seemed like a win-win-win situation. I could make my own, control the ingredients and use them in several different ways.

For the following recipe I used pecans since they are one of my favorite nuts, but you could easily substitute walnuts, almonds or peanuts if you like. I enjoyed making them, they leave your home smelling amazingly fragrant and if your kids are like mine they will be begging to try some.


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Maryann's Honey Roasted Nuts
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Easy to prepare Honey Roasted Nuts great for snacking, using in salads or giving as a gift during the holidays.
Ingredients
  • 3 Cups nut of choice
  • ¼ Cup sugar
  • ½ to 1 tsp cinnamon
  • ¼ to ½ tsp ground nutmeg
  • ¼ to ½ tsp ginger
  • ¼ tsp clove
  • ¼ to ½ tsp ground cardamon
  • ½ tsp salt
  • ⅛ cup honey
  • ⅛ cup maple syrup - or you could use all honey instead
Instructions
  1. Preheat oven to 325 degrees
  2. Line a cookie sheet with parchment paper, I used a sheet with sides
  3. In a large bowl mix the nuts with the honey and maple syrup until nuts are well coated
  4. Spread nuts in a single layer on the cookies sheet and roast for 10 minutes in the oven
  5. While the nuts are roasting mix the remaining ingredients, the sugar and spices in a bowl
  6. Once the nuts have roasted remove them from the oven and let them cool 2 minutes
  7. Sprinkle the slightly cooled nuts with the sugar mixture making sure to cover all side
  8. Serve or store in an air tight container
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