Posts tagged ‘dairy free’

Impossible Pumpkin Pie For Dairy-free, Egg-free, and Gluten-free Eaters

This Thanksgiving I brought the pies: one s’mores pie and two pumpkin pies.

The pumpkin pies were made with 2 different crusts and 2 different fillings. The Impossible Pie baked into a crust and filling. The other crust was made with almond meal.

And they were all Dairy-free, Egg-free, and Gluten-free. That way my daughter could eat them. I made this many variations so we could find out which one is the favourite.

Both fillings were tasty with no clear winner. I would make either one again.

Both crusts were okay, also with no clear winner. I will continue trying new recipes until a winner emerges. I am looking for a crust that reminds me of “real” pie. I am also looking for a crust that does not require things I don’t have in my cupboards.

The Impossible Vegan Pumpkin Pie makes its own crust as it bakes. It is more of a custard surrounded by a nice looking “crust.” However, the crust is soft and not crust-like at all. This is tasty and I will make it again. It is fast and easy to make and I typically have all the ingredients.

The directions for how I made the almond meal crust and other pumpkin pie filling are here.

INGREDIENTS FOR PUMPKIN PIE (Please go to original recipe for more information in the notes and comments. You will be glad you obtained this additional information.)

  1. 1 1/2 cups almond milk
  2. 1 Tablespoon Ener-G egg replacer
  3. 1/4 cup water
  4. 1  Tablespoon cornstarch
  5. 1 teaspoon vanilla
  6. 2 cups canned pumpkin
  7. 1/2 cup rice flour
  8. 2 teaspoon baking powder
  9. 3/4 cup sugar
  10. 1/4 teaspoon ginger powder
  11. 1 teaspoon cinnamon
  12. 1/2 teaspoon nutmeg
  13. 1/4 teaspoon ground cloves
  14. 1/2 teaspoon salt


  1. Preheat oven to 350F.
  2. Spray a 9-inch deep dish pie pan with cooking spray. (I used a deep 9-inch cake pan.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
  3. Put the first five ingredients in the blender, and blend well.
  4. Add the pumpkin and pulse.
  5. Add the remaining ingredients (#’s 7-14) and blend on high for 2 minutes making sure everything is thoroughly blended.
  6. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done.
  7. Turn off the oven and let the pie sit in the cooling down oven for 30-60 minutes.
  8. Refrigerate until chilled before eating.

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Pie Crust & Pumpkin Pie Filling: Gluten-free, Dairy-free, Egg-free Style

This crust looks pretty IN THE PAN, but it falls apart when taking it out. This is probably because of its very soft texture. It would be good as a base for cheesecake.

INGREDIENTS for Pie Crust (Original recipe is here.)

  1. 1/3 cup Earth Balance “butter”
  2. 1 1/4  cup almond meal
  3. 3 Tablespoons sugar


  • Preheat oven to 350F.
  • Melt butter in a microwave safe bowl.
  • Combine butter with almond meal аnd sugar mixing until all the “butter” іѕ absorbed.
  • Press the dough into an 8″ round pie pan making sure the crust is uniform in thickness. Push the dough up the edges and then flute them all around.
  • Bake fοr 10 minutes or until slightly browned.

NOTE: I did not pre-bake this crust. I put in pumpkin filling and then baked the pie for 50ish minutes.

INGREDIENTS FOR PUMPKIN PIE FILLING (Original recipe here. This recipe uses cornstarch instead of eggs)

  1. 1-15 ounce can pumpkin
  2. 1 cup almond milk
  3. 3/4 up sugar
  4. 1/4 cup cornstarch
  5. 1/4 teaspoon salt
  6. 1 teaspoon vanilla
  7. 2 teaspoon pumpkin pie spice
  • Preheat oven to 425F.
  • Put all ingredients into a blender. Mix at medium speed for 3 to 4 minutes.
  • Pour into 9-inch crust.
  • Bake 15 minutes at 425F.
  • Turn the oven down to 350F.
  • Bake for another 45 to 50 minutes. Use a toothpick to check center of pie for doneness
  • Let it cool on the counter.
  • Refrigerate for 30 minutes before serving. When I refrigerated the pie, it developed a crack. It was still tasty though. 🙂
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Chicken Enchiladas: Gluten-, Egg- & Dairy-Free

Chicken Enchiladas

Ingredients for filling

  • 2 cups shredded, cooked chicken
  • 1 small can diced green chilies
  • 1/2 – 1 cup onion, chopped finely
  • 1/2 – 1 cup mushrooms, chopped
  • 12 corn tortillas – soften by quickly dipping in hot water

Mix together the chicken, chilies, onion and mushrooms in a bowl. Soften tortillas just before filling each one.

NOTE: You can also add chopped celery and/or diced black olives – about 1/2 cup each – to the filling.

Ingredients for Sauce

  • 4 Tablespoons soy butter – I’ve also used olive oil, but prefer the taste of the soy butter.
  • 4 Tablespoons cornstarch
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1 cup rice milk
  • 1 cup vegetable broth (or gluten free chicken broth)

Note: Sometimes I dissolve a gf bouillon cube in the heated broth for more flavor.

Note: You can use whatever combination of liquid that you want. I like the creaminess from the milk and the taste from the broth.

Directions to make White Sauce

  1. Melt the soy butter (or olive oil) in a pan on low heat.
  2. Blend in the cornstarch, salt, white pepper & garlic powder to make a thick  paste .
  3. Continue cooking and constantly stirring with a wire whisk over medium-low heat as you add 1/2 cup of rice milk.
  4. After it thickens add the rest of the milk. Stir and heat.
  5. Then add the vegetable broth in small increments. Be sure to keep stirring so it doesn’t burn or get lumpy.
  6. Heat to a boil for 4 minutes. Stirring continuously.

Directions for assembling the enchiladas

  1. Put together all the filling ingredients.
  2. Soften the corn tortillas.
  3. Make the white sauce.
  4. Pour white sauce on the bottom of a 9″x13″ pan until it is lightly covered. This prevents the tortillas from sticking to the bottom of the pan.
  5. Fill each tortilla with the chicken & veggie mixture. Roll and put seam side down in the pan.
  6. Pour rest of sauce over the tortilla rolls.
  7. Cover with tinfoil. Bake at 350° for 30 minutes or until bubbly.
  8. Let stand about 10 minutes before serving. This will make it easier to lift the enchiladas out in one piece.

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I’m Eating Spiced Beans in Coconut Milk (Maharagwe) at Church “Airport”

mali_foodThis weekend I am participating in World Focus Weekend at my church which is turned into an “airport.” Four flights will “visit” three countries: Africa, China and Jordan. The “food court” is serving dishes native to those countries.

One of the  African dishes is Maharagwe and is from Mali. Since it is gluten-, dairy- and egg-free my daughter is thrilled that she likes this dish. It is sure to become a staple in our home. Below is the recipe.


  • 1 large onion, chopped
  • 3 cloves garlic, finely minced
  • 2 cans black-eyed peas, drained. Get them without “specialty seasonings” if possible. I think any bean would taste good in this dish.
  • 3 medium tomatoes, chopped
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon crushed red pepper. Use less if not partial to spicy food.
  • 1 teaspoon chili powder. Use less if not partial to spicy food.
  • 4 tablespoons cilantro, chopped
  • 1 1/2 cups coconut milk
  •  oil
  • 2 cups cooked rice


  1. Heat the oil in a large, deep pot.
  2. Add and cook the onion and garlic until it is golden and soft.
  3. Partially mash the cooked peas with a fork and then add to the cooking onion.
  4. Add the tomatoes and mix well.
  5. Put in the spices: turmeric, red pepper and chili powder.
  6. Add half the cilantro (2 tablespoons).
  7. Pour in the coconut milk, stirring to blend all the ingredients.
  8. Cover the pot and simmer for 10 minutes.
  9. Serve Maharagwe over rice.
  10. Garnish with remaining cilantro.

Serves 4.

If you make this, let me know what you think.

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