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.