OK, so just like you probably are, I am WAY too busy. I have no idea how every second gets filled up in my days, but it always seems to be the case ... Team Godfrey GOES! and goes and goes ...
Thanksgiving is most likely leaving you little time or desire to read a long blog, and that is GREAT because I have no time to really write one. However, my children have been reminding me that a "promise is a promise", and well, I promised a friend of mine that I would post my most recent recipe for pumpkin pie that I made on Halloween Night, so with that hanging over my head, here it GOES ..
Pumpkin Pie (gluten & dairy free)
What You Need
- 2 frozen GFCF pie shells (I used Kinnikinnick)
- 2 cups of organic pumpkin (can)
- 2 eggs
- 1 can of COCONUT CREAM + a carton of CULINARY coconut milk (So delicious brand) enough to equal 1 1/4 cups
- 3/4 cups of brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/8 - 1/4 teaspoon of ground cloves
- 1/8 - 1/4 teaspoon of nutmeg
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla
What To Do
- Preheat oven to 400 degrees.
- Pour all the ingredients (minus the pie shells) into a large mixing bowl. Mix them together well with a mixer or whisk.
- Pour the orange, liquidy-gooey pumpkin mixture into the prepared shells. Allow the batter to go super close to the top of the pie crust rim. Try not to overflow.
- Bake the pies for 15 minutes at 400'. Reduce the heat to 325 degrees. Bake for 45-50 minutes at this new temperature. If the crust begins to get too brown, loosely cover it with foil. (I did not need to do this with this particular crust.) Remove the pies from the oven once the center doesn't jiggle when lightly shaken.
If you are needing to stay away from more allergens than just gluten and dairy, please make my Crustless Pumpkin Pie from The Air Diet cookbook (www.theairdiet.com/store)! It is also quite delicious and will satisfy your pumpkin craving this holiday!