Crustless Dairy-Free & Gluten-Free Pumpkin Pie

It's almost time for Halloween! What better treat to have this season than pumpkin pie? I know! Pumpkin Pie with ice cream! This is the EASIEST pumpkin pie I've ever made! Then again, it's the ONLY pumpkin pie I've made, but whatever.

Ingredients:

1 14 or 15 oz can of pumpkin
1 1/2 cups full fat coconut milk (I just used the full can)
2 tsp vanilla
2 tbsp light olive oil
1 egg (To make this recipe Vegan, just use egg substitute)
1 cup brown sugar
1/2 cup gfree flour
2 tbsp corn starch
2 tsp baking powder
1/4 tsp xanthan gum
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1/4 tsp ground cloves

You can find canned coconut milk in the ethnic foods section of your grocery store.

Method:
Pour all the dry ingredients into an electric mixer, then all of the wet ingredients on top of them. Stir immediately on medium speed until combined. Scrape the bowl and mix once more. Pour into a 9" glass pie pan lightly coated with cook-and-spray. Pop in the oven for an hour at 350 degrees F. When it's done, the center should not be wet.

Take out of the oven and cool completely on a wire rack. Refrigerate until you're ready to serve. Heat your pie and serve with coconut-milk ice cream or whipped cream! (Whipped cream isn't dairy free, but the coconut-milk ice cream is!)

Mom's favorite dairy free ice cream. It's incredibly creamy!

Nully's Tips:
You can easily make this a vegan recipe by simply substituting egg substitute for the real egg.

" Ye that love the LORD hate evil... " ~ Psalm 97:10

Namaste (G-Free) Muffins

I used a Gluten Free muffin mix by "Namaste Foods" but added a few things to make it yummier.  

Ingredients:

1 bar of Lindt Coconut chocolate, chopped (optional)
1/2 cup of dried cherries (optional)
1 package Namaste muffin mix
1  cup of water
1/4 canola oil
2 eggs


Method:

Put the muffin mix, water, oil, and eggs in a large bowl. Mix just until combined. Add the chopped chocolate and dried cherries to the mix, if you chose to use them. Mix well. Get out a muffin tin that holds 12 muffins, and put cupcake liners into each space. Pour the batter into the liners. Pre heat the oven to 400 degrees. Stick the muffins in the oven and cook for 12-15 min. until the tops are just browning. Cool for a bit on a cooling rack. Take them out and serve them up!

These muffins taste more like scones. They have a savory flavor and would make super yummy cheesy muffins. Instead of adding the chocolate and cherries, just add a 1/2 cup of your favorite shredded cheese. 

Nully's Tips:
If you are baking for some one who is gluten intolerant, make sure you wash all of your baking utensils thoroughly so you don't cross contaminate.

"... Go home to your friends, and tell them what great things the Lord has done for you, and how He had compassion for you." ~Mark 5:19~