Dairy Free Pumpkin Pie

This is the dairy free pumpkin pie recipe I ended up making this year. I used this one because it was VERY close to the regular one we use. Terha will have to get on and post how it tasted. I tasted a little of the batter from the bowl that was left over and could not tell any difference.

1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg or all spice
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 15 oz can pumpkin puree
1 tsp vanilla extract
1 cup coconut milk (I used soy milk)
1 unbaked pie shell (make sure this is dairy free as well.)

Preheat your oven to 425*
Combine the sugars, cinnamon, ginger, nutmeg, cloves and salt in a small bowl. In a large bowl beat the eggs. Stir in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the soy milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350* and continue to bake for 50-60 minutes (it was 60 minutes for my oven), or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (this is important!). Serve or refrigerate until ready to serve.

I was really surprised how well this came out. The texture and color looked the EXACT same as the other pies. I expected it to be more runny from not using evaporated milk but the soy milk seemed to cook well and set up just fine. I got the recipe from godairyfree.org

Mashed Potatoes

I'm trying these this year. Really with butter and cream cheese you can't go wrong.
http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/
I like that I can make them the day before and just put them in the oven to heat up. The less prep work on Thanksgiving the better.
I'll be back after Thanksgiving with a report of how they turned out.

*Verdict*
Okay I'm back! These potatoes are heavenly! Sooo good. They tasted the best right after making them. I made them on Wednesday and put them in the fridge. Well I forgot my fridge is really a freezer so they were pretty frozen Thursday. I had them separated out into two pans so one of the pans we microwaved to heat up. These were just okay. The other pan I put in the oven on a low heat to let them warm through and they came out really yummy. I still liked them best right when I made them. I will be making my mashed potatoes with the recipe from now on.

Candied Yams

Melt 5 Tbls butter.
Stir in 5 Tbls flour.
Add 1/2 C corn syrup, 1 C Brown Sugar, 1 C Water, 1/2 Tsp salt.
Cook until thick. Pour over yams.
Bake 30 minutes at 350 - until hot through. Top with marshmallows.
I use 2 29 oz cans of Princella Cut sweet potatoes.

East Breakfast Pull-Aparts

36 frozen Rhodes dinner rolls
1 small pkg butterscoth pudding (not instant)
1 cube butter
1/2 C Brown Sugar
1/2 C Sugar
2 Tbsp; Cinnamon
Chopped Nuts (optional)

Put frozen rolls in a prepared Bundt pan. Melt butter and pour over rolls. Combine remaining ingredients and sprinkle over rolls. Cover with a damp towel and let rise overnight. In the morning, bake 35-40 min at 350. Tip out pan while hot. Pull apart and enjoy.

Pumpkin Pie~Dairy Free

Lori's Easy Pumpkin Pie

1 cup Original or Vanilla Rice Dream

2 large eggs, lightly beaten

2 cups unsweetened canned pumpkin (1-16 oz. can)

1/2 cup maple syrup

1 tsp. cinnamon

1/4 tsp. ginger powder

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. sea salt

1 unbaked 9" pie crust

Pre-heat oven to 425. Mix all ingredients and pour into unbaked pie shell. Bake for 15 minutes, reduce heat to 350 and bake for 40 - 50 minutes, or until inserted knife comes out clean. Remove from oven and set on a wire rack to cool.

Crock pot Stuffing

1 cup butter
2 cup chopped celery
2 4oz cans sliced mushrooms-drained
2 cup chopped onion
1/4 cup parsley sprigs
12-13 cups slightly dry bread cubes (or 2 boxes Mrs. Cubby's in green box)
1 tsp poultry seasoning
2-2 1/2 cup turkey broth (you can add diced giblets but that seriously grosses me out)
2 well beaten eggs
1 tsp sage
1/2 tsp pepper
1/2 tsp marjoram
1 tsp salt
1 tsp dried thyme

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in large bowl. Add all seasonings and toss well. Put enough broth to moisten, add eggs and mix well. Pack lightly in crock pot. Cook on high for 45 minutes, then reduce to low for 4-8 hours.