Pumpkin Pie (with gluten-free option)

My sister, nephew and I are planning a big Vegan Thanksgiving for friends and family. One of my very favorite Thanksgiving menu items is Pumpkin Pie!! I love the stuff. My sister decided not to make one, but instead order it from New Seasons. Nothing against New Seasons, but their pies are EXPENSIVE. I'm a penny-pinching, DIY person; so, last night I experimented making a pumpkin pie and IT CAME OUT AWESOME!!! I must admit it wasn't completely DIY, I used a store bought crust and canned pumpkin. But it was EASY!!!

Here's what I did......

FOR THE FILLING

In a large metal mixing bowl I mixed the following (note you can use a blender or food processor): 

• 1 box extra firm silken tofu - use an emersion blender and blend until creamy and the chunks are gone, be sure to do this first (if you don't have an emersion blender, you can mix everything in a food processor or regular blender)
• 1 can pumpkin puree (NOT pumpkin pie mix)
• 3/4 cup organic pure cane sugar
• 1/4 cup tapioca starch (I get this stuff dirt cheap at asian markets, but Bob's Red Mill makes it too)
• 4 tsp vanilla (the real stuff - you can get a giant bottle of this at Costco fairly cheap)
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp sea salt
• 1 tbsp agave (optional. I added this to make it slightly sweeter. Taste batter and if you think it needs extra sweetener you can add the agave to your liking. Maple syrup would also work or a little more sugar)

Mix all the ingredients thoroughly, pour into pie shell* and bake for 1/2 hour at 400 degrees and 15 minutes at 350 degrees.**

Cool pie on rack.

*I used a store bought graham cracker crust. I did not pre-bake it. However, you could use a gluten-free pie crust or a traditional pie crust and pre-bake pie crust if needed. If you're even more DIY than me, you can make your own crust.

**My oven is old, therefore I tend to bake things at a high temperature. Be sure to keep an eye on your pie and adjust the heat as needed. Keep in mind that the pie needs to get firm and the higher temperature at least for 15 minutes in the beginning really helps. 

Gluten Free - Cinnamon Raisin Bread

My husband and I are trying to reduce our gluten intake. So I've been experimenting with various gluten-free flours and ingredients. Last night I made a loaf of cinnamon Raisin Bread that turned out really yummy. 

In a large bowl MIX the following DRY ingredients:

~ 1 cup sorghum flour (try Bob's Red Mill brand)

~1 + 1/8 cup oat flour (try Bob's Red Mill brand)

~ 1/2 cups Brown Rice Flour (I get this in bulk or use Bob's Red Mill)

~1/2 cup tapioca starch (I get this really cheap at Asian markets, but Bob's Red Mill makes this too)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)

~1 Tbsp + 1 tsp Cinnamon (I get this from Costco in a huge container, which is pretty affordable)

~ 2 Tbsp + 1 tsp Organic Pure Cane Sugar (I get this at Costco too, 1 giant bag costs a little more than one regular size bag at the grocery store)

MIX THESE DRY INGREDIENTS THEN ADD 

~1 or 1 + 1/2 cup organic raisins (I get these in a giant bag at Costco)

In another bowl MIX the following WET ingredients:

~2 Tbsp + 1 tsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~1 Tbsp agave syrup (you could add a little more to make the bread sweet)

~2 Tbsp flax oil (I got this from Costco too)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water 

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, DARK browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).

Flax & Rice Gluten-Free Bread

In a large bowl MIX the following DRY ingredients:

~ 1 cup sorghum flour (try Bob's Red Mill brand)

~1-1/2 cups Brown Rice Flour (I get this in bulk)

~1/2 cup tapioca starch (this item is really cheap at Asian markets)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)

In another bowl MIX the following WET ingredients:

~2 Tbsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~2 Tbsp agave syrup

~2 Tbsp flax oil (I got this from Costco too)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water *

*Note, the bread turns out a little doughy sometimes (due to my bread maker). If your bread maker tends to make things more doughy then add a little less water. The bread comes out REALLY moist and toasts up really well. 

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, MED browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).