Gluten And Dairy Free Pumpkin Pie Recipe Recipe Cards

DAIRY-FREE GLUTEN-FREE PUMPKIN PIE

Steps:

• Gather the ingredients.
• In a medium-sized mixing bowl, combine the flour mix, powdered sugar , and salt until well mixed.
• Using a pastry cutter or your hands, cut in the dairy-free, gluten-free margarine until the mixture resembles a coarse meal.
• Create a well in the center of the ingredients.
• Add the egg and water, mixing until the dough comes together to form a soft dough. Add a little more water if needed.
• Press the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
• Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour ) parchment paper.
• Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate.
• Form the crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling. Preheat the oven to 425 F.
• Gather the ingredients.
• In a medium-sized mixing bowl using an electric hand mixer or a standing mixer , mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined.
• Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar.
• Bake for 10 minutes, then turn down the oven to 350 F and bake for 35 to 40 minutes more, or until a skin forms on top of the filling and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.)
• Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.
• Serve cold with vegan whipped cream if desired. Note: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

GLUTEN-FREE AND DAIRY-FREE PUMPKIN PIE BARS

Steps:

• Preheat the oven to 350 degrees.
• First, prepare the crust. In a food processor, process the walnuts, dates, agave nectar, and vanilla until the walnuts and dates are well broken down and you have a sticky mixture. Add the rolled oats and pulse until they are incorporated.
• Lightly grease a 13 x 9 inch baking dish and then press the mixture into the bottom. Use your fingers to make sure the pan crust is evenly distributed.
• Next, prepare the filling. In a medium bowl, mix together the pumpkin, coconut milk, Sucanat, eggs, pumpkin pie spice, and salt. Mix very well. Pour the mixture over the crust. Alternatively, I like to rinse out the food processor and mix the filling right in the food processor. No need to dirty another bowl, right?!
• Bake in the preheated oven until the filling is set, about 40-50 minutes. Allow to cool fully at room temperature before cutting into bars and serving. Enjoy!

GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.