Posts Tagged ‘pumpkin pie’

Pumpkin Pie Crumb Bars (Gluten & Dairy Free!)

We made it through Halloween, and next up is Thanksgiving! The one tasty thing they have in common is pumpkins, and I’m definitely in a fall baking mode! Again… LOL, and my waistline can attest to that! This recipe is simply fabulous! It combines the classic pumpkin pie taste with chewy oatmeal cookies and becomes a cake/pie hybrid in texture! Can we say YUM!? That’s putting it mildly…give this one a try and it’ll be your go to dessert for this Autumn baking & holiday season! Enjoy 🙂

Pumpkin Pie Crumb Bars (Printable Version)

Ingredients:Pumpkin Pie Crumb Bars Photo Nov 04, 2 07 35 PM

Oatmeal Crumb:
1¼ cups gluten free flour
½ teaspoon xanthan gum
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup brown sugar
½ cup non-dairy margarine, melted
1 teaspoon pure vanilla extract

Pumpkin Pie Filling:
¼ cup sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¼ teaspoon salt
2 eggs
½ teaspoon vanilla extract
1¼ cups canned pumpkin
¼ cup coconut/almond milk

Directions:
Preheat oven to 350 degrees F

Make the Oatmeal Crumb:
Spray an 8-inch square baking pan; set aside.
In a medium mixing bowl, combine the flour, gum, oats, baking soda and salt. Add the sugars. Add the margarine and vanilla, then stir until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake for 15 minutes.

Make the Pumpkin Pie Filling:
In another medium bowl, combine the sugars, cinnamon, nutmeg, ginger, cloves and salt. In a glass measuring cup, combine the eggs, vanilla, pumpkin & milk and whisk until well blended. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and bake for 15 minutes. Then sprinkle the topping evenly over the pie filling. Bake for 25 minutes. Remove from the oven and allow to cool 1 to 2 hours. Chill in refrigerator before serving and store in refrigerator.

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Pumpkin Swirl Brownies

I am SO ready for fall! I absolutely love everything about Autumn; the crisp cool air, the beautiful leaves falling, a cozy fire in the fireplace, roasting marshmallows in our backyard bonfire, wearing comfy jeans and sweaters, and not to mention the food! Fresh crisp juicy apples right off the tree, fresh pressed apple cider, and pumpkin spice anything,….I could go on and on! LOL I’ve been in the mood lately for pumpkin, but also for chocolate….thus a new creation was born; Pumpkin Swirl Brownies. Ohhhh my goodness these are soooooo stinking good! I put mine in the fridge so they would keep longer (ha who was I kidding?!), and it was the best move Ive ever made! These taste just like pumpkin pie but with a brownie crust! Totally the best of both worlds! I think I ate almost the whole pan by myself, but hey, I’m eating for two now right, so it’s ok! These would probably be really tasty with whip cream on the top too! These are definitely on my top fall dessert list now, so Im sure they’ll be made quite often around here! Hope wherever you are it’s starting to cool down, and we can all enjoy some cozy fall weather! Get a great start on it by making these….trust me you’ll be thanking me later! LOL  Enjoy! 🙂

Pumpkin Swirl Brownies (Printable Version)
Pumpkin-swirl-brownies
Ingredients:
4 tablespoons non-dairy butter
1/3 cup dark chocolate chips
1 cup gluten free flour
½ teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup + 2 tablespoon solid-pack pumpkin
2 tablespoon vegetable oil
1/2 teaspoon pumpkin pie spice
1/4 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional

Directions:
1.    Preheat oven to 350 degrees. Grease an 8×8 inch glass baking dish.
2.    Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
3.    Beat in the flour, gum, baking powder, and salt in a large bowl; set aside.
4.    Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
5.    Divide batter between two medium bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and spice.
6.    Pour half the brownie mixture into the pan first and then top with the pumpkin batter. Put spoonfuls of the brownie mixture on top and use a knife to swirl batter. Sprinkle with nuts and chocolate chips, if desired.
7.    Bake until set, 30-35 minutes. Cool on a wire rack.

Gluten & Dairy Free Pumpkin Pie

Ok, I just have to say it….I LOVE pie!! And I never make it enough, simply because i HATE making pie crust! LOL I wish Pillsbury would just get on the gluten free ball and make those wonderful, ready made pie crusts and stuff, although i doubt they would be dairy free too. Anyhow….. I’m having Thanksgiving at MY house this year, in my wonderful new kitchen (photos coming soon, we’re just putting the finishing touches on!! YAY!) and so I figured I better start doing a test run on some things! Like the pumpkin pie, did you notice how i totally started with dessert?!? LOL  Yep…..that’s me, a dessert first kinda girl! I love pumpkin pie……and before I had to go dairy free, I just made a crustless pumpkin pie, and it was great! But……. now that I can’t have any dairy….. I was like, OMG WHAT am i gonna do!?! You can’t have Thanksgiving, or fall for that matter, without the pumpkin pie!! That’s when i decided I better get my butt into gear and get this pumpkin pie thing done! So…..here it is! And not to toot my own horn or anything but……..its amazing! Hubby had a piece of “regular” pumpkin pie (thanks mom!) and a piece of MY pie, and after the official taste test… you can not even tell the difference! Same taste, same texture! And the crust…. well lets just say I’m sold on this, because it tastes just like a regular pie crust, but guess what?! NO ROLLING!! And NO breaking! This crust is wonderful!! Its sooo easy to make, just mix and stick! LOL And it holds together! I’m on a little bakers high right now on the results of this pie! Pretty sure I’m set for Thanksgiving now! Haha…..of course just in case, I’d better make a few more…….you know, “just in case!” LOL Ok….. so give this your own test run……hope you enjoy it as much as i do!! Your gluten and dairy eaters will never even know the difference! 🙂

Gluten & Dairy Free Pumpkin Pie (Printable Version)

Ingredients:

  • 1/2 Cup Packed Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 11/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Full Fat Canned Coconut Milk
  • 1 Unbaked GF Pie Shell  (see below for recipe)

Directions:

Preheat your oven to 425ºF. Combine the sugars, cinnamon, ginger, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.

 Gluten & Dairy Free Pie Crust

Ingredients:

  • 1-1/2 Cups Gluten Free Flour
  • 3/4 tsp Xanthan Gum
  • 1-1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Vegetable Oil
  • 3 Tablespoons Cold Water

Directions:

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

Pumpkin Pie No-Bake Cookies (Gluten & Dairy Free)

Ok, so shortest post ever cause I have a million things to do, which is why I haven’t posted in awhile! I’m trying to be good and get back off sugar/yeast, which is realllly hard since all i wanna do is bake delicious fall goodies! Last night I gave in and needed something quick, so here it is! Pumpkin Pie No-Bake Cookies! (with chocolate  chips of course because I needed something chocolate!) They were super easy and quick to make, and taste pretty darn good too! Gluten free, dairy free, vegan and no bake?! Score!! LOL  I’ve got some great recipes coming soon! But in the meantime, give these a try and enjoy! 🙂

Pumpkin Pie No-Bake Cookies (Printable Version)

Ingredients:

  • 3/4 cup quick oats
  •  1/2 cup oat flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • Dash pumpkin pie spice
  • ¼ cup mini chocolate chips (opt)
  • 1/3 cup canned pumpkin
  • 2 1/2 tablespoons almond milk
  • 1 tablespoon oil
  • 1/2 tsp pure vanilla extract

Directions:

Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine, and form into balls or cookies. Store in fridge.

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