Dairy-Free Dude's Pumpkin Pie and Crust Recipe

We've got some great fall and Thanksgiving recipes coming your way. This recipe was given by Logan!

Allergy Information: Free from wheat/gluten, dairy/milk, sesame, peanuts, soy, fish, and shellfish CONTAINS EGGS, TREE NUTS

Makes 2 pies

Crust:

1/2 c. Spectrum, or plain Crisco shortening

Ice water

2 c. Bob’s Redmill 1 to 1 GF flour

3/4 t. Salt

1/4 c. Earth Balance DF Buttery Sticks (refrigerated)

Pie Filling:

5 eggs

1 1/2 c. White Sugar

1 t. Salt

3 t. Cinnamon

1 t. Ginger

1/2 t. Cloves

1/2 t. Nutmeg

1 t. GF Vanilla

30 oz. Canned pumpkin (not pumpkin pie filling)

24 oz. Almond milk

Procedure:

1. Preheat oven to 425 degrees F.

2. Measure out shortening, wrap in plastic and place in freezer. Fill measuring container with ice and cold water and store in refrigerator until ready.

3. Prepare the pumpkin pie filling. Whisk 5 eggs in a large bowl with sugar. Add in spices and mix well. Set aside.

4. Put the GF flour into a food processor, add salt, and blend. Pull out pre-measured shortening from freezer, and Earth Balance buttery sticks from refrigerator. Cut both into chunks and distribute on top of flour in food processor. Seal food processor lid tightly, and pulse in short blasts until texture is pea-sized. Grab refrigerated ice water. With food processor running, run a small, steady stream of ice water just until dough sticks together in a large ball. Turn processor off, remove the lid, and pinch the dough. If it sticks together easily, you’re ready to roll (literally). If it is still a little crumbly, add a touch more ice water until the pinch test is satisfactory. (Too much water and it’ll be pasty - then add a sprinkle more of the flour until corrected).

5. Stretch 2 long swaths of plastic wrap across a countertop, with a 2 inch overlap. Press this overlapping “seam” well so that the 2 pieces become 1. Next, place the dough on top of the plastic wrap and press into a ball. Divide the dough ball in 1/2, saving half for the 2nd pie. Press 1/2 of the dough into a disc shape, then cover that loosely with another swath of plastic wrap, being careful to not bunch it up or seal it to the foundation (this will restrict the rollout).

6. Roll on top of the plastic wrap cover, being careful to maintain and expand the circle. When your circle is larger than the circumference of your pie plate, stop.

7. Gently remove the top layer of plastic and place your pie plate upside down on top of the dough circle.

8. Pull up the 4 corners of the bottom plastic wrap sheet, bunching them together in one hand, then quickly flip over using your other hand underneath. Unbunch the 4 corners so that the pie plate can sit flat on the countertop.

9. Next, without removing the plastic from the dough, gently release any trapped air bubble between the bottom of the dough and the bottom of the pie plate. Carefully ease your dough circle down into the pan.

10. Pressing gently, make a ridge from the dough at the top permitter of your dough circle, making a crust. Next, you can make a simple “fluted” edge with the rounded handle of a small wooden spoon, or follow grandma’s example with the fancier knuckle & fingers technique.

11. Fill your finished crust with 1/2 of the pie filling you mixed earlier near to the top. It will expand some when cooking, so don’t fill past the top of your fluted edge! Save the rest for the 2nd pie.

12. Bake for 15 minutes at 425 degrees. Without opening the oven door, reduce temperature to 350 degrees. Reset timer for 50 minutes. Test for doneness with knife or toothpick.

Decorative Dough Cutouts: If using decorative dough cutouts, then reset timer for 30-40 minutes (not 50). After the 30-40 minutes, open oven door, and gently pull tray partially out. With a steady hand, very gently place the dough cutouts flat on top (if you come at an angle they may sink). Then close door and cook another 15 minutes.

13. Cool completely before eating! Best topped with So Delicious DF Cocowhip Topping!

© Dairy Free Dude LLC, Logan Graham 2021

https://dairyfreedudeid.wixsite.com/mysite

Logan's Bio:

My name is Logan, I’m from Idaho, and I’m allergic to dairy. I enjoy Lego, fandoms, and I’m a HUGE fan of the Middle Ages. Learning to cook has given me a sense of safety.

Gluten-Free Pancakes

This recipe was given by Fahran!

Allergy Information: Free from wheat/gluten, sesame, peanuts, soy, shellfish, fish. CONTAINS EGGS, MILK/DAIRY, AND TREE NUTS

This recipe is super flexible. It basically needs two cups of any flour, so if the ones listed don't work for you, you can substitute for others like oat flour.

Tools:

Mixing bowl

Stovetop

Pan

Ingredients:

1 cup buckwheat flour

¾ cup almond flour

¼ cup flaxseed

Pinch of salt

1 ¼ tsp baking soda

½ stick butter

1 cup plain greek yogurt

1 ¼ cups milk

2 eggs

2 tbsp vegetable oil

Instructions:

1. In a large mixing bowl, combine and whisk together your dry ingredients, making sure to eliminate any large chunks of baking soda.

2. In a pan, melt the butter on medium-low heat. Make a well in the bowl and add in your wet ingredients. Add the butter and mix thoroughly.

3. Add oil to your pan and make sure to let it heat up adequately. Then add in the batter in quantities corresponding to the size of pancake you desire. Cook until golden brown on both sides, flipping in between, and serve!

Fahran's Bio:

Hi! My name is Fahran Bajaj, and I’m from Massachusetts. I’m allergic to gluten, peanuts, tree nuts (except almonds), green peas, chickpeas, lentils, and sesame. Some fun facts about me are that I play tennis at my school and I taught myself how to juggle.

Chocolate Covered Pretzels

This recipe was given by Rachel!

Allergy Information: Can be made free from the top 9 allergens (gluten/wheat, dairy/milk, eggs, tree nuts, peanuts, soy, fish, shellfish, and sesame)

This recipe is incredibly easy and quick to make! It’s guaranteed to be loved by everyone who tries it and is definitely a crowd pleaser. Growing up in a family with various allergies, these are great as they are simple and customizable! Another great aspect is that there are really no measurements and you can measure with your heart! I hope you enjoy them!

Tools:

• Microwave

• Microwave-safe bowl

• Spoon

• Plate lined with parchment paper

Ingredients:

• Gluten free pretzels (I used Snyders as they’re allergen friendly)

• Chocolate chips (I used Enjoy Life semi-sweet mini chips)

• Sprinkles (optional)

Directions:

1. Take a microwave safe bowl and pour your desired amount of chocolate chips in

2. Microwave the chocolate in 30 seconds intervals, stirring in between each interval, until the chocolate is smooth and fully melted

3. Take a piece of parchment paper and line your plate with it

4. Take the pretzels, one at a time, and dip it into the chocolate making sure that all sides get covered. You can cover the whole pretzel but I prefer covering only half so that it is easier to eat

5. After dipping the pretzel, place it onto the parchment paper and repeat for as much or little as you choose

6. *OPTIONAL* add sprinkles on top of the chocolate

7. Freeze the chocolate covered pretzels until the chocolate is fully hardened

8. Enjoy!!!

Rachel's Bio:

Hi! My name’s Rachel Blum and I am a junior in high school. I live in Chicago, Illinois, and I am allergic to tree nuts and peanuts. For fun I love playing tennis and field hockey!