Pumpkin & Pecan Pies

My kids have been asking for these recipes, so I thought I would put them here where all of us can easily find them! Our favorite pumpkin pie recipe came from an old church cookbook that had half a dozen pumpkin pie recipes.  I finally starred the one I liked best. Our favorite pecan pie recipe came from the Joy of Cooking recipe book we were given at our wedding over 28 years ago!  Both recipes have been adapted to be gluten-free and dairy-free.  Happy Thanksgiving and Merry Christmas pies!

Pumpkin Pie Ingredients:
1 prepared gluten-free pie crust
2 cups cooked pumpkin from the garden or 1 can pumpkin
(To cook pumpkin, preheat oven to 350 degrees. Wash a small or medium pumpkin.  Slice pumpkin in half. Scoop out all the seeds and goop.  Place cut side down on a baking pan lined with tin foil and parchment paper.  Poke outer skin with a fork.  Bake for 60-90 minutes until tender.  Remove from oven.  Carefully turn pumpkins over to let out steam.  When cool, scoop out cooked pumpkin.  You can freeze cooked pumpkin in containers to make pies later).

1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg

Preheat oven to 450 degrees.  Set out prepared gluten-free pie crust.  Place remaining ingredients in a blender container.  Blend on high for 30 seconds.  Pour into prepared pie shell.  Bake for 15 minutes at 450 degrees.  Reduce temperature to 375 and bake 45-75 more minutes, depending on how moist your pumpkin was.  While the pumpkin pies are baking, you can whip up your pecan pie. When pumpkin pies seem set and golden on top, remove from oven and cool on cooling racks.  These keep well in the fridge and can even be frozen!

Pecan Pie Ingredients:
1 prepared gluten-free pie crust
3/4 cup coconut oil
1 cup packed brown sugar
3 eggs
1/2 cup corn syrup or molasses
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan pieces or halves

Preheat oven to 375 degrees, or put in oven with pumpkin pies when you reduce heat to 375.  Set out prepared gluten-free crust.  Mix remaining ingredients in a medium bowl in order given.  Spoon the mixture into the prepared pie shell.  Bake for 45 minutes or until it seems set and golden on top.  Remove from oven and allow to cool.  Now stand guard because these pies are delicious!

Giving thanks always for all things to God the Father in the name of our Lord Jesus Christ.  Ephesians 5:20 (NKJV)

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson

Coconut Cake, Gluten-free and Dairy-free

coconut cake

When birthdays come around, it’s always tricky to find a cake for those with allergies. Here is a delicious version of a Gluten-Free Mama cake, that I’ve modified to be dairy-free. Your family will love this birthday cake!

Oil a Bundt cake pan with coconut oil and dust with coconut flour. Set aside. Preheat oven to 350 Degrees.

In a medium mixing bowl, combine and set aside:
1-1/2 cups Gluten-Free Mama Coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

In a stand mixer, combine:
1/2 cup coconut oil, melted
1 1/4 cups sugar
2 teaspoons vanilla

While mixer is running, add:
4 egg whites, one at a time

Now alternate adding flour mixture and:
3/4 cup coconut or soy milk
until all are mixed together.

Slowly blend in
1 cup shredded coconut

Spoon batter into prepared Bundt cake pan and bake for 40 minutes at 350 degrees. Remove cake from oven and let cool in pan on cooling rack. When cool, carefully remove from the pan, using a plastic knife to loosen, if needed.

Now for the yummy frosting:
In a sauce pan, combine:
1/3 cup sugar
1 Tablespoon cornstarch
Then add:
3/4 cup coconut or soy milk
Cook over medium heat, stirring constantly until boiling.
Remove pan from heat and add:
1 Tablespoon coconut oil
3-4 ounces dark chocolate (1 cup Enjoy Life chocolate chips, or 1 Endangered Species dark chocolate bar)
1 cup shredded coconut
Mix frosting well and spread it evenly on the cake. Enjoy!

This is the day the Lord has made; We will rejoice and be glad in it. Psalm 118:24 (NKJV)

New King James Version (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.