Dairy and Egg Free Pumpkin Pie

This is my first Thanksgiving since finding out I'm lactose intolerant, and wondered how tough it was going to be for me to eat.  I always bring dessert, and my pumpkin pie is always requested.  While figuring out what to do for ingredients, I decided to make it egg free as well, to share with other allergy families.  The crust I made is also allergen friendly, and SUPER easy to make.  I included the recipe to it below, as well. :) 

Here are the recipes that will hopefully help you enjoy a delicious pumpkin pie, allergy free! 

Easy Pie Crust

Yields: 1 Crust

Ingredients:

1 cup & 2 tablespoons flour

3/8 teaspoon salt

5 tablespoons butter, well chilled

3 to 4 tablespoons cold water

*The trick to making the perfect crust is cold butter.  So, before I start baking, I cut the butter into cubes, then stick it in the freezer for about 15 minutes.  I take it out at the complete last minute.

1.       Place flour and salt in mixer bowl.  Attach bowl and flat beater to mixer.  Turn to Stir Speed and mix about 15 seconds.  Add chilled butter to flour mixture.  Stir and mix until butter is the size of small peas, about 30 to 45 seconds.

2.     Continuing on stir speed, add water 1 tablespoon at a time, mixing until ingredients are moistened and dough begins to hold together.  Pat dough into a smooth ball and flatten slightly.  Wrap in plastic wrap.  Chill in refrigerator for 15 minutes or more.

3.     Roll dough to 1/8-inch thickness between sheets of waxed paper.  Ease into pie plate, then press firmly into bottom and sides.

Pumpkin Pie

Yields: 1 Pie

Ingredients:

1 15oz can of Pumpkin (NOT pumpkin pie mix)

1 ½ cups Coffee Mate Pumpkin Spice Creamer

½ cup your favorite Dairy Free Milk

½ cup Brown Sugar

Cinnamon (I never measure, my secret is to always use a bunch)

1 teaspoon Pumpkin Pie Spice

3 tablespoons Cornstarch

3 tablespoons Tofutti Better than Cream Cheese (well softened!)

Pinch of salt

Directions:

1.       Empty Pumpkin into a bowl, and then add salt spices and cornstarch and mix until blended.

2.     Add the sugar, stir, then add the cream cheese, stir until all is blended.

3.     Mix the Creamer and Milk into an easy pour glass.  Add to the pumpkin mix, and stir well. Mix will be very liquidy! No worries, it will bake up just fine. :) 

4.     Bake in an unbaked pie shell at 450F for 10 minutes, then 350F for 1 hour. 

Mashed Sweet Potatoes (Lactose Free!)

I've had sweet potatoes while out to eat, and have always loved them.  While at the grocery store today, I decided to pick a couple up and try to make some mashed potatoes with them.  Since they're sweet, I figured it'd be easy to add ingredients that blended well with it.  Boy, was I right! These are sooo delicious. Definitely am going to be making these more often.

Ingredients
2-3 Sweet Potatoes, peeled and chopped
1-2 cups of packed Light Brown Sugar
2-3 teaspoons of cinnamon (or more, I didn't measure, I just dashed it in!)
1/4 teaspoon nutmeg (it's a strong spice, so you only need a little)
4 tablespoons Earth Balance buttery spread
1/2 teaspoon salt

Directions:

1. Peel, and chop the sweet potatoes into small cubes.   Wash well.

2. In a large pot, combine the potatoes, sugar, cinnamon and nutmeg.

3. Add just enough water to barely cover the potatoes.  Partially cover the pot, and simmer over low heat for 20 minutes, or until the potatoes are tender.

4. Drain, add potatoes to a large bowl.

5. Melt butter over medium-high heat.  Stir in cinnamon and salt.

6. Pour mixture over the potatoes, mash to desired consistency.

7.  Enjoy the yummy goodness!!

Fresh Pumpkin Pie (Lactose Free)

This pumpkin pie does not come from a can, or a refrigerator   I made this entire pie, crust and all, from scratch and it's all lactose-free!  Here are all the directions to everything you need to make your own fresh pumpkin pie.

Fresh Pumpkin for Pie
1. Make sure you use a small sweet pumpkin or pie pumpkin.

2. Wash the outside of the pumpkin well.

3. Remove the stem.  It isn't easy to do, it's dangerous with a knife so try whacking against a counter top or use a spoon to loosen up the edges, then break with your hands.  If I can do it, you can too! :)

4. Cut the pumpkin in half with a serrated knife lengthwise. Be careful using just a smooth sharp knife. The rinds or flesh of the pumpkin are so tough that the knife could slip or break, and you might accidentally cut yourself or lose a finger.

5. Use a large metal spoon to scrape out the stuff inside the pumpkin. Scrape the walls of the fibery stringy stuff along with the seeds. Save the seeds, they're tasty toasted. 

6. Slice up the fresh pumpkin into quarters then into eights if pieces are still quite large. We need it small enough to all fit in your large pot.

7. If you have a steamer use it. If not just use three small metal measuring cups. Space them evenly on the bottom of a large pot. Place a glass plate on top of these cups and fill the bottom with some water. Apply medium high heat to pot. Steam the pumpkin for 20 – 40 minutes or until all the pieces are tender.

{During this time, I made the pie crust}

8. With a fork prick the pumpkin pieces. It should push easily through the skins and flesh when done. The pumpkin flesh should just about fall off their skins and be easy to spoon out.

9. Use a large spoon to scoop the sweet tender flesh from the skins. Put these pumpkin pieces in a large bowl. If they do not feel tender, cook them longer.

10. To get a smooth pumpkin puree, put the pumpkin flesh in a blender, a food processor, or your Kitchen Aid mixer (what I did). Puree until smooth and not stringy! Voila!

Pie Crust {I used the recipe from my Kitchen Aid Mixer recipe book}
Yields: Two 8 or 9 inch crusts

Ingredients:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup shortenting (or butter), well chilled
2 tablespoons butter, well chilled (I used Earth Balance Soy Spread)
5 to 6 tablespoons cold water

*The trick to making the perfect crust, is cold butter.  So, before I start baking, I cut the shortening and butter into cubes, then stick it in the freezer for about 15 minutes.  I take it out at the last minute.

1. Place flour and salt in mixer bowl.  Attach bowl and flat beater to mixer.  Turn to Stir Speed and mix about 15 seconds.  Add chilled shortening and butter to flour mixture.  Stir and mix until butter and shortening are the size of small peas, about 30 to 45 seconds.


2. Continuing on stir speed, add water 1 tablespoon at a time, mixing until ingredients are moistened and dough begins to hold together.  Divide dough in half.  Pat each half into a smooth ball and flatten slightly.  Wrap in plastic wrap.  Chill in refrigerator for 15 minutes or more.

3. Roll one half of dough to 1/8-inch thickness between sheets of waxed paper.  Ease into pie plate, then press firmly into bottom and sides.

Pumpkin Pie

1 unbaked 9-inch pie shell
2 eggs
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cups mashed cooked pumpkin
1 cup soy milk (or your milk of choice or 1 cup non-dairy coffee creamer*

*My secret ingredient for a tasty pie:

Directions

1. Whip eggs until frothy.

2. Beat in sugar, then spices and salt.

3. Add pumpkin and soy milk and beat until well blended and smooth.

4. Pour mixture into pie shell.

5. Bake at 450 F for 10 minutes.

6. Reduce heat to 350 F and bake for 30 to 35 more minutes.

Dark Chocolate Fudge Mocha Cupcakes (Lactose Free!!)

Okay, these cupcakes are NOT made from scratch, they are in fact box mix cupcakes.  However, I wanted the share the combination of the cake and frosting, which is my favorite, and show you some tricks to get the perfect cupcake.

You'll need:

Duncan Hines Dark Chocolate Fudge Cupcakes (Yes, they're milk free! They're made with Soy!)

Duncan Hines Frosting Creations Frosting, and the Mocha flavor packet.

Ingredients needed for box cupcakes:
3 eggs
1 cup water
1/3 cup vegetable oil

Make cupcakes as directed on box, however here's a few tips to help make those cupcakes moist, and light and fluffy.

The directions say to blend ingredients for 30 seconds.  I use my KitchenAid Mixer, using the paddle selection, with the setting set to the #2 to blend, and I set my timer for 30 seconds.

Then switch to your beater and beat your mix for 2 minutes (set your timer!)  Voila, your mix will be perfect.

Now, how to get the perfect size cupcakes?  Ones that aren't overflowing, or too little.  If you're using a standard cupcake pan (1/2 cup wells),  use a 1/4 cup measuring cup and measure your batter!  Smooth it evenly with a spatula, this helps for even cupcakes.

I use a Pampered Chef non-stick standard pan, so I bake my cupcakes at 325 degrees for 19 minutes, and they come out perfect.  See?

Don't these look soooo delicious?!?! :) 

Creamy Mashed Potatoes (Lactose Free)

Who doesn't love creamy, mashed potatoes?!  These are sooooooooo yummy and creamy.  The secret ingredient really helps make them delicious.  Home-made potatoes are so much healthier for you too, and they're actually really easy to make.

Servings: 2

Ingredients:
1 1/4 pounds potatoes (usually 2 large is good)
3 tablespoons Earth Balance buttery spread, room temperature*
2 ounces (about 4 tablespoons) of Tofutti Better than Cream Cheese, room temperature*
2 tablespoons of Lactaid milk**
Salt, Pepper, and desired seasonings.

*Make sure the butter and cream cheese is at room temperature, this helps for creamier mashed potatoes.

Directions:

Peel and wash the potatoes.

Cut potatoes into even pieces, I usually cut a few thick slices, then halve them add them to a pot.

Add water to the pot, place on stove top and bring to a boil.  Then, boil potatoes for 20-25 minutes or until you can pierce a fork through the pieces easily.  If there is some resistance, they still need to cook a bit more.

Drain potatoes very well in a strainer, make sure to shake all excess water out.
 Oooh steamy. Free facial!

Return to the hot pan, and set it aside.  Allow time for the potatoes to steam, and the extra water to evaporate.  I usually prep my dinner, and wait until the potatoes stop steaming.

Mash your potatoes using a masher (highly recommended) or a spoon/spatula.

Add your seasonings like salt and pepper, garlic, herbs, etc. Whatever you desire!
PS: Aren't my S&P shakers, adorable?! I love them. :)

Add the butter, cream cheese and milk.

Stir with a spatula until smooth. If it seems a little thick, add a little more milk, 1 tablespoon at a time.

Voila! Enjoy your delicious potatoes. :)

Delicious Chocolatey Brownies!

I originally saw this recipe on the Barefoot Contessa, but I was missing some ingredients, and I needed to make it lactose-free, so I made some adjustments, and made it my own.  It was a brownie pie by Ina, so if you're interested, feel free to look up her recipe!

Ingredients:
6 tablespoons butter or buttery spread (I used Earth Balance Vegan butter)
3 cups chocolate chips (I used Enjoy Life dairy, nut & soy free chips)
3 eggs
1 cup sugar
1 tablespoon instant coffee (I didn't have any, so I used fresh brewed coffee)
1/2 teaspoon cinnamon
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Chocolate frosting

Directions:
1. Preheat oven to 350 degrees F.


2. Using a double boiler, or bowl over a pan, melt the butter over low heat. Add 2 cups of the chocolate chips and stir until smooth. Take pan off water, and set aside to cool.

3. In your stand mixer, add the eggs, sugar, coffee and cinnamon.  Using the paddle, set on a low mix (I used setting 2) and beat for 3 minutes.

4. In a separate bowl, while the mixer is going, measure and pour the flour, baking powder, salt and 1 cup of chocolate chips.  Toss together with your hands.  This step helps prevent the chips from sinking.  If you don't have enough chips, or don't like them in your brownies, just omit them.

5.  Once the wet ingredients are all mixed, add the cooled chocolate to the mixer, while the mixer is still going.  When it's blended, add the flour mixer until just blended.

6.  Pour batter into either a buttered brownie pan or a buttered pie dish.

7. Bake 30-40 minutes.

8. Let brownies cool completely, then frost with some chocolate frosting for some extra chocolatey flavor.

9. Enjoy the chocolate goodness!!

Apple-Pear Crisp

I have a small obsession with the food network,  and this recipe I saw on Ina Garten's Barefoot Contessa show.  It sounds so easy to make, and so delicious, I had to try it.  I had to make some tweaks to it though, I made it lactose free, and made a larger batch.  So, here is the recipe!

Ingredients:
2 pears
4 apples
1 teaspoon orange zest (I didn't measure, just guesstimated)
1/2 teaspoon lemon zest
2 teaspoons orange juice
2 teaspoons lemon juice
4 tablespoons sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

*When using spices, I personally don't measure. I LOVE cinnamon and nutmeg, so I just sprinkle in a lot.  Also, a tip when juicing a lemon with your hands: Have the inside facing up, so no seeds sneak out!

Topping:
1 cup flour
1/2 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1/2 cup oatmeal
8 tablespoons COLD, cubed butter

 It is very important that the butter is very COLD, and cubed, if using a stick.  Unfortunately, I couldn't find any sticks of vegan butter, so I had to use spreadable.  Cube it, and keep it in the fridge or freezer while prepping everything else.  Take it out at the last second.
If using spreadable, you may need a bit more.  I just checked my Crisp halfway through cooking, and put more butter in spots I could tell needed it.

Directions:
Preheat oven to 350 degrees F.

Peel, core and cut the pears and apples into large chunks.  Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon and nutmeg.  Mix with a spoon until fruit is covered with all ingredients.  Pour into pie dish.

For the topping:

First, I wanted to share the type of oats I use. I LOVE them, they're small. And for this container, it's only a $1 at Walmart!

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed for 1 minute, until the mixture is in large crumbles (yes, it will be a bit loose).  Sprinkle evenly over the fruit, covering completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.

Serve warm.