Gluten Free Dairy Free Pumpkin Pie Custard Food

EGG-FREE, DAIRY-FREE PUMPKIN PIE

Steps:

• In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat.
• In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into hot coconut-sugar mixture.
• Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
• Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.

DAIRY-FREE GLUTEN-FREE PUMPKIN PIE

Steps:

• Gather the ingredients.
• In a medium-sized mixing bowl, combine the flour mix, powdered sugar , and salt until well mixed.
• Using a pastry cutter or your hands, cut in the dairy-free, gluten-free margarine until the mixture resembles a coarse meal.
• Create a well in the center of the ingredients.
• Add the egg and water, mixing until the dough comes together to form a soft dough. Add a little more water if needed.
• Press the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
• Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour ) parchment paper.
• Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate.
• Form the crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling. Preheat the oven to 425 F.
• Gather the ingredients.
• In a medium-sized mixing bowl using an electric hand mixer or a standing mixer , mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined.
• Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar.
• Bake for 10 minutes, then turn down the oven to 350 F and bake for 35 to 40 minutes more, or until a skin forms on top of the filling and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.)
• Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.
• Serve cold with vegan whipped cream if desired. Note: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)

Steps:

• Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
• Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
• In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
• Pour the filling into the pie crust and bake for 15 minutes.
• Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, 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 (Be patient! This is important). Serve or refrigerate until ready to serve.
• Pie Crust Directions:.
• Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
• Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.

GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (GLUTEN-FREE)

Steps:

• Preheat the oven to 350˚F. Grease six 8-oz ramekins or baking dishes with cooking spray or butter, and arrange them on a baking sheet.
• In the bowl of a stand mixer with the whisk attachment (or using a regular bowl and hand beaters) beat together the pumpkin, sugar, salt, grated ginger, cinnamon, cloves, cardamom and vanilla. Add the eggs, one and a time, and beat on medium-high until well blended. Slowly pour in the half-and-half while beating. Stir well with a rubber spatula to incorporate any bits on the bottom of the bowl (the mixture will be quite loose). Pour or ladle the custard into the prepared ramekins.
• Bake until the custard is set but still slightly wobbly in the center, about 36-38 minutes. Let the custards cool before serving.
• Serve the custards slightly warm, at room temperature or cold with a dollop of lightly sweetened whipped cream and a sprinkle of candied maple pecans.

GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.