There is no need to miss the taste of traditional pie with these recipes!
Gluten Free, Dairy Free Pumpkin Custard
16 ounces pumpkin
1 tsp. cinnamon
1/4 tsp. allspice
1/2 cup molasses
Whisk eggs, whisk in remaining ingredients. Spray ramekin with non-stick cooking spray. Pour in mixture. Bake custard at 350 degrees for about 1 hour, or until knife inserted in center comes out clean.
Gluten Free/Dairy Free Pumpkin Pie Filling
- 1 1/4 cups canned pumpkin (not sweetened canned pumpkin pie mix)
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 tablespoons brown rice
- 2 lightly beaten large eggs
- 1 1/4 cup rice, soy or almond milk
- 1/2 teaspoon vanilla
As a substitute for apple pie I make this Gluten Free Apple Crisp
Gluten Free Apple Crisp
4 Granny Smith apples
2 teaspoons cinnamon
2 tablespoons of lemon juice
3 tablespoons white sugar
1/4 cup brown sugar
2 tablespoons gluten free flour
6 tablespoons butter or margarine
1/3 cup Gluten free oats
1/4 cup gluten free flour blend
3 tablespoons brown sugar
Preheat oven to 375 degrees. Slice apples thinly (I don't peel mine). Put into medium bowl and toss with lemon juice. Add sugars, flour and cinnamon. Pour into a baking dish. Put softened butter or margarine into a small bowl. Add sugar, flour and cinnamon. Blend together with pastry blender or your fingers until it is crumbly. Sprinkle over apples in baking dish. Bake for 25-30 minutes or until apples are tender and topping is browned. If topping is browning too quickly cover with foil for a bit, then remove for last 5 minutes.
I hope you enjoy these recipes! They have been my Thanksgiving staples for quite a few years now. If you have any recipes you would like to share, or have any questions please comment. Thank You everyone and happy baking!