We had other foods on Thanksgiving of course that are my favorites, but I’ll start with the pies. There aren’t many people on the planet who dislike pie. I can’t even fathom such a crazy thing.
I absolutely love that we can have food allergies and sensitivities and we can still enjoy all types of fabulous meals and desserts. In fact, that’s why I originally started this blog. To prove to people that you can dramatically change the ingredients in your diet and still love the food you eat while you gain back your health.
I don’t know about you, but I was not willing to say goodbye to pie so I figured out numerous ways around it. First, the crust is to me, the absolute most important part. Good filling with a bad crust is a bad pie and we don’t want that.
My crust must be buttery, flaky, without weird texture or sour taste, and must be able to be used for both sweet and savory dishes. I’ve tried many recipe variations and this one meets all of my requirements and gets rave reviews every single time I use it. The Mama’s Flour Mix is the key. The recipe makes 4 crusts and can easily be frozen for future use. You can find my recipe for Pie Crust From Heaven HERE.
So let’s move on to the actual pies. Pumpkin pie…oh how I love pumpkin pie! It’s incredibly easy to make gluten and dairy free.
Gluten Free & Dairy Free Pumpkin Pie
1 – 15 oz Can of Organic Plain Canned Pumpkin
1 – 13.5 Can of Full Fat Organic Coconut Milk
3 Organic Eggs
3/4 Cup of Organic Coconut Sugar
1 1/2 Tablespoons of Pumpkin Pie Spice
Pinch of Sea Salt
1 Pie Crust, rolled out with GF flour
Preheat oven to 425 degrees. Prepare pie crust in pie plate and set aside. Measure all other ingredients into a large 6 Cup glass measuring cup or large bowl that is easy to pour from. Whisk well until all ingredients are fully combined, making sure the solidified parts of the coconut milk are fully combined and smooth. Place a baking sheet on the middle rack of the oven and then place the pie plate on the sheet. Carefully pour the batter into the crust.
Bake for 15 minutes at 425 degrees, then reduce oven temperature to 350 degrees (leave the pie in the oven!), and bake for 35-40 minutes until set. I like mine to have just the slightest jiggle in the middle when I take it out. It will set more when it’s out of the oven. If you overcook it, it will crack.
I also made an apple pie with a pie crust bottom and a streusel top. The best of both worlds in one pie if you ask me! Also extremely easy to do gluten free and dairy free.
Apple Crumble Pie
For the topping:
1 Cup of Gluten Free Rolled Oats
1/2 Cup of Organic Coconut Sugar
1/2 Tablespoon of Unsulphured Black Strap Molasses
1/2 teaspoon of Sea Salt
1/2 teaspoon of Ground Cinnamon
1/2 Cup of Mama’s All Purpose Almond Flour
6 Tablespoons of Cold Dairy Free Butter
For the pie:
1 Pie Crust rolled out with GF flour
5 Fuji Apples, washed & dried, peels on
1/2 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground Nutmeg
1/8 teaspoon of Sea Salt
1/3 Cup of Organic Coconut Sugar
1/2 Cup of Mama’s All Purpose Almond Flour
About 6-8 teaspoons or so of Dairy Free Butter to dot apples
Prepare the pie crust in the pie pan and set aside. Preheat oven to 375 degrees. For the topping: measure the sugar and molasses into a bowl and stir with fork until sugar and molasses are combined. Measure in the rolled oats, sea salt, cinnamon, and flour and stir to combine. Add the 6 Tablespoons of cold butter and lightly and quickly (as to not melt the butter) combine with fingers until it forms a “crumble”. Set aside.
Core the apples and slice thinly into a large bowl. Add the cinnamon, nutmeg, sea salt, and butter and stir well to coat all the apples. Pour the apples into the pie crust and arrange so there are no holes or gaps.
Dot the top with the 6-8 teaspoons of cold dairy free butter. Top evenly with the crumble topping.
Bake at 375 degrees for about 60 minutes, I covered mine with foil at 40-45 minutes to keep the crumble from over browning. Test with a fork to make sure apples are done, they should have just a very light bit of texture.
Another absolutely fabulous thing you don’t need to go without when dealing with food allergies is whipped cream. This time when I went to grab my jar of homemade GF vanilla extract, I realized it was just full of beans and no extract. I used the insides of several beans and went without extract and it resulted in the best and most flavorful coconut milk whipped cream I’ve ever made.
Vodka Vanilla Bean Coconut Milk Whipped Cream
*Place Cans of Coconut Milk In Fridge Overnight, or if you’re in a hurry, a minimum of 4 hours
3 Cans of Chilled Full Fat Organic Coconut Milk
About 1/2 – 3/4 Cup of Organic Coconut Powdered Sugar, whiz up in a blender or Nutribullet to resemble powdered sugar
8-10 Vodka Soaked Vanilla Beans, scraped about 3 teaspoons (or, 2 teaspoons of pure vanilla extract if you don’t have the beans)
If you’re using vanilla beans, slice down the middle and scrape into a small bowl.
Whiz up the coconut sugar until it resembles a powdered sugar texture.
This is prior to blending.
Carefully scoop out the solid half of coconut milk out of each can and place it in the bowl of an electric mixer. Reserve 3 Tablespoons of the liquid coconut milk for the whipped cream and refrigerate the remaining milk for smoothies at another time (If you’re using vanilla extract, you may not need to add any additional coconut milk). Using a whisk attachment, beat the coconut cream until medium peak. Add the powdered coconut sugar in two parts, beating in between. Add the vanilla bean seeds and beat until thick and the consistency you like in your whipped cream. If it’s too thick, add coconut milk about 1 Tablespoon at a time until it reaches the consistency you desire. Don’t add it too quickly, as it will thin out very fast and there’s no turning back.
Next to pie, I would have to rank stuffing as my next favorite part of any holiday meal. By itself or along with giblet gravy and mashed potatoes…I could just swoon every time I eat it. Pure comfort food at its best. You can go HERE for my Million Dollar Stuffing recipe.
Lastly, there’s the turkey. We had a bit of snafu with ours this year, you can read about it here. The farm we purchased it from responded to my note right away and we are being given the option of a gift certificate or a refund. An organic 14lb turkey costs right at about $100 with shipping, so I’m thankful for their courteous customer service and as this was the first turkey from them that we’ve ever had issue with, I will definitely try them again.
The turkey was a bummer but I did make a fabulous rub for the skin. Very flavorful and aromatic. To me, one of the best parts of any roasted bird is the crispy, salty skin!
Turkey Herb Rub
Nurtribullet or Good Blender
About 1/8 to 1/4 Cup of Sea Salt (you will likely have some left over for other meals)
3 Fresh Sage Leaves
1 Large Sprig of Fresh Rosemary, stem removed
About 1 Heaping Tablespoon of Fresh Thyme Leaves
Place all ingredients in a blender or Nutribullet and blend until herbs and salt are completely combined.
Once I stuffed the turkey, I covered it in chilled dairy free butter and then rubbed a very generous amount of the Herb Rub all over the turkey. Delicious!
Store any unused Turkey Herb Rub in an air tight container. But, allow it to dry out for a day first as the fresh herbs add a bit of moisture.
I hope you have a wonderful holiday season and remember, with a little research and willingness, we don’t have to suffer or feel like we’re going without just because of food allergies.
So many great dishes here. I do love your pies. One day I’d like to make a pumpkin pie (it’s not an Aussie thing at all), however I’m going to have to try and work out where I can get some cans of pumpkin pie puree. I’m wondering if I could just make it myself from fresh pumpkin? And I agree that the stuffing is so integral to a turkey dish. I’m so sorry to hear you had issues with your turkey but glad the company is doing something to make it up to you – that would be a very rare thing in Oz xx
Yes you can make it with a real pumpkin! You just cut it in half, scoop out the seeds, and bake it like a regular squash. Then use the inside flesh. You can also make a sweet potato pie with pumpkin pie spices that would taste very similar. 🙂
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