Happy Black Friday Folks!!
Thanksgiving has come and gone, but these recipes are great for throughout the holiday season.
I try to make dishes that are loved by all and can be eaten by all. Since there are some food allergies in the family, I try to accommodate these without sacrificing flavor. I think these treats did the trick.
It’s relatively simple to make pumpkin pie dairy and egg free. Just sub any type of dairy free milk for the milk. I like coconut milk from the can and coconut cream, because it makes the pie creamy and rich, while still being somewhat healthier.
I found the crust to be easier to make compared to regular crusts. I could never quite master a flour based crust. I love the molasses flavor, so this gives the usual pumpkin pie a little twist. Marc says he likes regular pumpkin better.
Prep time: 10-15 minutes Cook time: 1 hour
- 2 c Pureed pumpkin (canned or homemade)
- 1/2 c Coconut milk (from can)
- 1/2 c Coconut cream (optional)
- 3/4 c brown sugar
- 2 Tbs Molasses
- 1 tsp Vanilla extract
- 1 – 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1/2 tsp salt
Directions: Preheat oven to 350 degrees. Mix together pumpkin, coconut milk and cream, sugar, molasses and vanilla extract together with hand mixer or in stand mixer until well combined and smooth. Add in all the spices and salt and mix until combined. Pour into crust. Bake for 50 minutes to 1 hour or until edges are set and center is a little jiggly. Let cool before serving. I think it’s best to make pies the day before they are to be eaten. Serve with whipped coconut cream*
Servings: 8 slices
- 2 c Pecans
- 6 pitted Dates
- 2 Tbs Coconut Oil (melted)
Directions: Add dates and pecans to a food processor and process until crumbly. Add in coconut oil and process until dough forms. Press into a pie greased pie dish.
*Need vegan whipped cream? It’s super easy to make. All you need is a can of coconut milk!! Click here to learn how to make vegan whipped cream.
This bake happened by accident. Pudding bake was the best way to describe this. I was trying to create some flourless pumpkin bars and this is what resulted. It tastes like bread pudding without the bread, and is great topped with whipped cream. I like coconut whipped cream.
I have been enjoying this pudding bake for breakfast. It’s definitely not the pumpkin bars I had in mind, but it makes for a great breakfast or dessert and it’s sugar free. Marc and I enjoyed it after the Turkey Trot on Thanksgiving.
Prep time: 10 minutes Cook time: 30 minutes
- 2 c Pureed Pumpkin
- 2 bananas
- 4 Tbs coconut oil
- 1 Tbs ground flaxseed + 3 Tbs water
- 1 tsp baking soda
- 2 tsp baking powder
- 3/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp cloves
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 1/2 c coconut sugar
- 2 Tbs chia seeds
Directions: Preheat oven to 350 degrees. Place dry ingredients except chia seeds in a medium mixing bowl (all the spices, sugar and baking soda and baking powder) and combine well. Puree bananas in a food processor or blender and add to dry ingredients. Add pureed pumpkin, ground flax and water, and coconut oil and mix well. I just hand mixed it all. Pour into a greased 9 X 13 inch baking dish. Bake for 25 – 30 minutes or until top is lightly browned. It will be soft like a pudding (kind of like pumpkin pie). Enjoy topped with whipped cream.
Servings: 8 -10
How did you spend Thanksgiving or Black Friday?