Pumpkin Pie

Pumpkin Pie

It’s about to be Thanksgiving and everyone is scrambling! Well, never fear – this recipe is easy as pie. Ha!

Pumpkin is basically a signature this time of year. Pumpkin pancakes, pumpkin cookies, pumpkin lattes, pumpkin cupcakes, pumpkin bread, and of course pumpkin pie.

Let’s do this –

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Ingredients:

C R U S T

  • 6 Tbsp cold vegan butter
  • 1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour
  • 1/4 tsp salt
  • 6 Tbsp ice cold water
F I L L I N G
  • 2 3/4 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup coconut milk
  • 1 Tbsp olive oil
  • 2 1/2 Tbsp cornstarch
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp sea salt
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Directions
  • To prepare crust, add flour and salt to a mixing bowl and whisk together. Slice the cold butter in and work gently with your fingers.
  • Add ice cold water a little at a time and mix. Only add as much water as needed
  • Once a loose dough is formed, wrap and cover in plastic wrap. Refrigerate for a minimum 30 minutes.
  • Once your dough is chilled, preheat oven to 350 degrees and prepare pie filling
  • Add all pie ingredients to a blender and blend until smooth.
  • To roll out the crust, unwrap the plastic and use wax paper on both sides of the dough. and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress, you can reform once you get it in the pan
  • Gently use your hands to form it into the pan, working the crust up along the sides.
  • Pour filling into pie crust and bake for 55-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.

**You can also buy Gluten Free premade crust that tastes amazing and follows the steps for the filling. This makes things even easier! I like Wholly Wholesome the best – tastes perfect!

#MCM – Heather Rosenthal

#MCM – Heather Rosenthal

So the way this works is I am featuring Mom’s who change their favorite recipes into ones that are ‘Allergy Free’ – I want to showcase that there are substitutions for almost anything that you LOVE to eat or serve your children. I also want to spotlight Mom’s who’s awareness, open mind, and inclusion for all is radiant. I appreciate you, I am grateful to you and I thank you!

For the first ‘Spotlight Feature’ (#momcrushmonday) on cookingwithdyl, I’m ‘crushing on this Mom’, Heather Rosenthal. Heather is many things, she’s a religious school principal, master’s degree student, wife, soccer Mom, maid, involved in women’s groups and the list goes on. Heather also so happens to be a fantastic friend. I bet that you’d say that about anyone who’s your friend, but this woman has proven to be a diamond in the rough.

I met Heather before Dylan was born and we were not fast friends. She already had a child and was delivering her second one-month after I was delivering Dylan. We seemed to be in different places and seemed to not understand each other. I’m sure this was because I wasn’t open to anyone understanding my situation with Dylan’s allergies and had difficulty with a tough, insomniac baby that wouldn’t and couldn’t just be easy. (Whatever that means)

Through the years, Heather has made a safe space for our family in her home by creating a “Dylan Safe” pantry, teaching her children about what’s “safe” and what’s not, how to ask the right questions, and every Sunday our families have “family dinner” together. She is the only person that I don’t question incessantly about what ingredients have been included in her meal.

I’m lucky to know her and grateful that she is a Mom us Mom’s can count on (Allergy Mom’s or otherwise)!

For Heather’s Spotlight, she has made #allergyfree Pumpkin Muffins –Let’s get started.

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Ingredients:

  • 4 C Gluten Free Flour
  • 1/2 C Sugar
  • 1/4 C Brown Sugar
  • Egg Substitue (2 Eggs)
  • 1/3 C Dairy Substitue (Coconut Milk)
  • 1 tsp Vanilla
  • 1 can pumpkin puree

Directions:

Preheat the oven to 350. Mix Dry ingredients in a bowl and add in all wet ingredients. Mix everything together and scoop into your muffin pan. Bake your muffins for 15-18 minutes. Once removed from the over immediately move from the pan to the cooling rack. Allow cooling for a minimum of 8 minutes before serving. These muffins are awesome with a sweet drizzle, cut open and warmed with butter, or simply eat them plain.

 

Your Allergy Free Thanksgiving

Your Allergy Free Thanksgiving

If you’re making an allergy free Thanksgiving this year, I’m sharing all my secrets. Get cozy and settle in for all options free from gluten, egg, dairy, oat, and nuts. By now you have a Thanksgiving to plan, so let’s get started.

T U R K E Y

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Ingredients:

  • 1 1/2 sticks butter, room-temperature
  • 2 tablespoons parsley, chopped
  • 2 tablespoons thyme, chopped
  • 2 tablespoons rosemary, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 12 lb turkey, fresh or defrosted
  • 1 onion, quartered
  • 1 stalk celery, chunked
  • 1 carrot, chunked
  • 1 head garlic, cut in half horizontally

Directions:

Heat oven to 375° while you combine butter, parsley, thyme, rosemary, salt and pepper in a small bowl. Place the turkey breast-side up in a roasting pan. Sprinkle the cavity with salt and pepper. Place the onion, celery, carrot and garlic inside. Using your hands, rub the turkey with the butter mixture. Roast for 18 minutes per pound (for a 12-pound bird that’s roughly 3 1/2 hours). The turkey is finished roasting when the thermometer inserted into the thickest part of the thigh reaches 165° and the juices run clear. Tent the turkey loosely with foil and rest for 20 minutes before carving.

S T U F F I NG

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Ingredients:

  • 1 C Quinoa
  • 1 C Wild Rice
  • 4 C Vegetable broth
  • 3 Stalks of Celery
  • 4 Fuji Apples
  • 1 package of Mushrooms
  • 1/2 White Onions
  • Cranberries to taste
  • Thyme to taste
  • Sage to taste
  • Garlic Salt
  • Pepper

Directions:

Add Quinoa, Wild Rice, Onions, 2 Apples shopped without skin, Vegetable broth, Garlic Salt and Pepper to your crock pot on HIGH for 5 hours.

Once your crock pot is done cycling, mix your Quinoa, Rice and Onions. Add celery and mushrooms for 1 hour on warm.

Once ready to serve, add Thyme, Sage, 2 cut apples and Cranberries to the top of your stuffing. Serve.

M A S H E D    P O T A T O E S

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Ingredients:

  • 10 Potatoes (peeled and cut)
  • 4 tbls Vegan butter (I use earth balance)
  • ½ of Dairy Alternative (Soy, Coconut, Lactaide etc.) (you can leave this ingredient out if needed)
  • Green Onions (depending on your taste buds but I did 4 stalks)
  • Salt and Pepper

Directions:

Peel and cut potatoes. Bring them to a boil in a big pot. Once boiling bring heat down slightly and allow potatoes to soften.

Once soft, drain water and add all ingredients together while whipping potatoes into a mash.

S W E E T    P O T A T O E S

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Ingredients:

  • 8 Sweet Potatoes (I used sweet potatoes not yams)
  • ½ cup of coconut milk
  • ½ cup brown sugar
  • Marshmallows

Directions:

Peel and cut potatoes. Bring them to a boil in a big pot. Once boiling bring heat down slightly and allow potatoes to soften.

Once soft, drain water and add all ingredients together while whipping potatoes into a mash.

Add potatoes to a casserole dish and add marshmallow’s to the top. Bake for 5-10 minutes. Be careful to not allow marshmallow’s to fluff over the edges.

V E G G I E S

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Not much to say here – Basically you grill veggies with olive oil, salt, pepper, and garlic. Seems way too easy but don’t under-estimate the power of simplicity.  Here I grilled Green Beans and Mushrooms.

 

Good Luck and Happy Thanksgiving!