Category:

Gluten Free Cheesecake & Pumpkin Pie

11/8/2013

OH! Do I have a great gluten free holiday pie recipe for you! Here's a new twist on a classic favorite... all made gluten and dairy free thank you very much. ;)

Can I just say, I love the contrast of the colors in this pie. It reminds me of a candy corn or something. It's almost too pretty to eat!

The crust alone on this pie is a pure winner. I'll be using it again and again. It's so quick to make and would compliment other great pies like a blueberry cheesecake or coconut cream. I love that it's packed full of nuts too! Kind of gives a healthier feel to it. At least that's what I told myself so I didn't feel guilty eating 2 slices. ;)

Enjoy!

Gluten Free Cheesecake & Pumpkin Pie

(Gluten Free, Can be Dairy Free)
Created by jalene but inspired by a multiple of recipes including one by Betty Crocker

Yields (1) 9-inch pie
Crust Ingredients:

1 cup gluten free ginger or cinnamon snaps cookie crumbs
1/2 cup ground pecans
2 Tbsp sugar (I used evaporated cane juice sugar)
1/4 cup butter, melted (I used EarthBalance to make it dairy free)

Crust Directions:

Mix the crumbs, ground pecans, and sugar until well combined. Stir in the melted butter and mix well. Press into a 9 inch pie pan. Set aside.

I love the contrast of colors!

Filling Ingredients:

4 oz cream cheese, softened (I used a dairy free cream cheese)
3 Tbsp powdered sugar
1/2 tsp gluten free vanilla extract
1 egg yolk
1/2 cup sugar (I used evaporated cane juice sugar)
1 & 1/2 tsp pumpkin pie spice
pinch of salt
1 cup pumpkin puree
1/2 cup evaporated milk (I used 1/2 cup canned coconut milk to make it dairy free)
2 eggs, slightly beaten
1/2 tsp gluten free vanilla extract

Filling Directions:

In a mixing bowl combine the cream cheese, powdered sugar and the vanilla on low until well blended. Add in the egg yolk and beat well. Spread this mixture evenly at the bottom of your prepared crust.
In a clean mixing bowl combine the 1/2 cup sugar, pumpkin pie spice, salt, pumpkin, milk, and eggs until smooth. Carefully pour over the cream cheese mixture.
Bake for 20 minutes then cover the crust and bake for 20-25 minutes more. The center should no longer giggle when the pie is gently wiggled.
Cool completely then cover and refrigerate for about 2 hours before serving. Garnish with whip cream (or my coconut whip cream to make it dairy free.) Store leftovers covered in the fridge.

Secrets to my success:

If you're a pie baker and haven't invested in a pie shield yet, I highly suggest it! It's cheap and easier than covering the crust with foil! You simply open the oven and place it on top of your pan. You don't even have to take the pie out of the oven!

Also, here's the gluten free cinnamon snaps I used. You can use gluten free ginger snaps instead as well!

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Gluten Free Pecan Pie

3/15/2013

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Recently, my husband and I went to visit his 5th grade teacher. I know what you're thinking...who keeps in touch with people that long?! Ha ha. Apparently my husband does. ;) Long story short, his teacher has this beautiful Pecan tree in her backyard and we walked away that day with 3 huge bags of Pecans! Oh man, good thing Pecans can freeze. Now my main task is how to use them!

So, when life gives you Pecans, make Pecan Pie!

Most Pecan Pies have corn syrup or flour in them, making them something we would NOT eat. Luckily, I found a great Corn Syrup free recipe online and then altered it to be Gluten Free as well. The result...yummy! The pie is slightly less sweet than the original version but it's just as tasty.

Pecan Pie (Gluten & Corn Syrup Free)

(Gluten Free, Can be Dairy Free, Corn Syrup Free)
Adapted by jalene from a recipe by Chefeddy.com

Makes 1-9inch pie
Ingredients:

1 gluten free pie crust (I used my recipe)
2 cups pecans
3 large eggs
3/4 cup water
1 & 3/4 well packed brown sugar
1/4 tsp sea salt
1/4 cup butter (use Earth Balance to make it Dairy Free)
2 tsp gluten free vanilla extract

Directions:

Preheat your oven to 400 degrees F. Place the pecans into the uncooked pie shell. Melt the butter and set aside.
In a mixing bowl, beat the eggs. Add the water, brown sugar, and salt. Then add the melted butter and extract. Pour the filling in the crust. (The pecans will float to the top).
Bake for 10 minutes and then reduce the temperature to 325 degrees F. Cover the pie crust with foil or a pie shield (see below) to prevent burning. Bake about 65 more minutes or until center is set and no longer jiggles when touched.

A favorite tool of mine...

This is a pie shield. It's seriously a must if you make pies! (And no I don't get paid to promote this product...)

Normally, you would have to take the pie out of the oven and cover all of the crust with foil...not with this baby! Simply open the oven and slip this over the top. PERFECT!

It's easy to store along with your pie pan and saves you foil in the long run. Amazon has them for cheap in either a 9-inch or 10-inch option.

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Gluten Free Pumpkin Pie

11/18/2012

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Pumpkin pie is naturally gluten free, but did you know that you can make it dairy free as well?! This next recipe is just as tasty as the original (and between you and me, if you didn't tell anyone it was dairy free, they would never know!)

This pie can be prepared the DAY BEFORE so it wont occupy your oven. Simply cover, and refrigerate it for a fresh taste on Thanksgiving Day!

Gluten Free Pumpkin Pie

(Dairy Free, Gluten Free, Soy Free, Nut Free, Grain Free-see crust below)
Adapted by jalene

Ingredients:

1/2 cup brown sugar
1/4 cup sugar or evaporated cane juice sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp sea salt
2 large eggs
1 tsp gluten free vanilla
1 can (15 oz) can pureed pumpkin
1 can (13.5 oz) coconut milk

I used this CRUST but made only a HALF recipe since it makes 2. See below for a GRAIN-FREE crust!
Directions:

Preheat your oven to 350 F. Roll out your GF crust or have your prepared GF crust ready.
Combine the sugars, cinnamon, ginger, nutmeg, cloves, and salt in a small bowl.
In a mixer, beat the eggs. Add in the sugar mixture, pumpkin, and vanilla and mix until smooth.
On low speed, pour in your coconut milk. Scrap sides as necessary.
Pour the filling into your unbaked crust. Bake for at least 60-75 minutes. Check by inserting a toothpick into the middle. You can also slightly shake the pan. If it is still pretty wobbly, it needs more time!

Want a GREAT dairy-free whip cream?

Try my recipe for coconut cream whip cream! It tastes AMAZING on this pie!

Need a Grain-Free crust?

Try this one from my mom:

Ingredients:

1 & 1/2 cups blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup extra virgin olive oil
2 Tbsp honey
1 tsp gluten-free vanilla

Directions:

Preheat the oven to 350 F. Combine the flour, salt and baking soda.
In small bowl whisk together the oil, honey, and vanilla. Stir wet into dry ingredients until combined.
Press into a 9" or deep dish pie pan.
Bake this crust until barely set. (You're not baking it the entire way!) You must cool completely before filling (otherwise it will burn). Then fill with your pumpkin filling and bake as directed for the pumpkin pie. Watch the crust, and cover with tin foil as needed so it will not burn.

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American as apple pie...

11/16/2012

4 Comments

I know I've been sharing a lot of desserts lately... my husband would totally disapprove ;) but I want to help you be prepared for Thanksgiving! That's a noble cause right? So I'm posting this out of love! I promise I'll get back to some dinners after Turkey Day.

Just look at that crust! That's a gluten free lattice crust! I was super excited for it. It was a lot of fun to do. If you're not into the lattice look you can also just roll out a top crust and use a small cookie cutter to "poke" holes in it. This is a great recipe to make the day before. The crust takes at least an hour to sit in the fridge so keep that in mind in your planning.

Gluten Free Apple Pie

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a combination of all the many apple pie recipes out there!

Gluten Free Pie Crust Ingredients:

1/2 cup brown rice flour
1 cup sweet white rice flour
3/4 cup potato starch
3/4 cup cornstarch
1 & 1/2 Tbsp sugar (I used evaporated cane juice sugar)
3/4 tsp sea salt
3/4 cup butter (or to make it dairy free use Earth Balance)
2 eggs
about 4-6 Tbsp of water
1 egg white (for painting the crust before baking)

Gluten Free Pie Crust Directions:

In a large bowl mix together all the dry ingredients: rice flours, potato starch, cornstarch, sugar, and sea salt.
Using a pastry blender , mixer, or your fingers, cut in the butter or Earth Balance until COMPLETELY incorporated. It should resemble a fine meal. Add the eggs then add the water 1/2 Tbsp at a time (you may not need all the water so stop before the dough gets too wet.)
Divide the dough in half. Wrap the dough balls separately in plastic wrap and refrigerate for at least 1 hour. After refrigerating allow to sit on the counter for 15-20 minutes before rolling out. You could prepare your filling during this time.

Gluten Free Pie Filling Ingredients:

7 apples (I used 4 green and 3 red organic apples)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
1/2 cup sugar (I used evaporated cane juice sugar and have tried only a 1/4 cup instead and liked it just as well)

Gluten Free Pie Filling Directions:

Peel and core the apples. Slice each apple into 16 wedges each. Toss with the sugar, cinnamon, nutmeg, and salt.

Gluten Free Apple Pie Directions:

Preheat your oven to 375 F.
Unwrap 1 of your dough balls. Place it on a very large sheet of parchment paper. Tear off another piece of parchment for the top. Roll out your crust so it is about 1 & 1/2 inches larger than your pie pan. Peel off the top layer of parchment paper and turn your pie pan upside down and place it in the middle of your rolled out dough. Slide your hand under the parchment paper and put your other hand on the top of your pie pan and flip everything over so the pan is right side up and your dough is nicely placed in it. Peel off the parchment paper and gently work your dough to fit in the pan. Cut off any extra that runs over the sides.
Roll out your second crust (also in between 2 pieces of parchment). Peel off the top layer of parchment. Cut 1 cm strips of dough.

4. Visit this website for great instructions and pictures on how to do the lattice crust. If one of your strips comes apart just piece it back together with your fingers.
5. Once your pie is completed, whip your egg white slightly and then paint the top of your pie with it. (This helps with the browning look.) Bake for about 50 minutes or until the crust is lightly brown.

Have some leftover pie crust dough?!

This website has a GREAT treat to make with your dough. It's a gluten-infested site but the idea is the same. Simple add your favorite jam to make a delicious cookie!

4 Comments

Gluten Free Cheesecake & Pumpkin Pie

Gluten Free Cheesecake & Pumpkin Pie

Secrets to my success:

Gluten Free Pecan Pie

Pecan Pie (Gluten & Corn Syrup Free)

A favorite tool of mine...

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Want a GREAT dairy-free whip cream?

Need a Grain-Free crust?

American as apple pie...

Gluten Free Apple Pie

Have some leftover pie crust dough?!

jalene

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Secrets to my success:

Pecan Pie (Gluten & Corn Syrup Free)

A favorite tool of mine...

Gluten Free Pumpkin Pie

Want a GREAT dairy-free whip cream?

Need a Grain-Free crust?

Gluten Free Apple Pie

Have some leftover pie crust dough?!

jalene

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Search our Website:

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