Vegan Pumpkin Pie

Vegan Pumpkin PieThanksgiving is right around the corner.  At my house this means baking, lots of baking.  I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin.  But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do.  So for my grandson Jett we make a special Vegan Pumpkin Pie.  He loves it!

This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs.  We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too.  By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie.  If you don’t tell anyone it’s vegan they might not even notice.  Yes it’s that good!

This post has affiliate links

Vegan Pumpkin Pie

Ingredients:

1 15 or 16 oz. can or box Organic pumpkin pumpkin puree

1/2 tsp salt

1 Cup Organic Coconut Milk  –  don’t shake the can before opening, scoop up and use the fat creamy white portion on the top

1 tsp cinnamon

1/2 tsp ground ginger

1/4 cup Organic Maple Syrup

1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)

1/4 Cup Cornstarch

1 Unbaked Pie Shell  – homemade or frozen (be sure it’s allergen free)

Directions:

Mix Dry Ingredients except corn starch together and set aside

Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended

Add mixed dry ingredients to the pumpkin mixture and mix very well

Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps

Pour pumpkin mixture into unbaked pie shell

Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean

Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.

Cover with plastic wrap and refrigerate until ready to serve.  I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.

 


Vegan Pumpkin Pie
Print Recipe
Vegan Pumpkin Pie
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix Dry Ingredients except corn starch together and set aside
  2. Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
  3. Add mixed dry ingredients to the pumpkin mixture and mix very well
  4. Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
  5. Pour pumpkin mixture into unbaked pie shell
  6. Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
  7. Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
  8. Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
Share this Recipe
 
Powered byWP Ultimate Recipe
Best-Ever Pumpkin Cheesecake

Best-Ever Pumpkin Cheesecake

Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that’s a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It’s one of our all time favorite pumpkin desserts—and that’s saying something, considering we have over 80 recipes.

 

INGREDIENTS

3/4 c. graham crackers, crushed

3/4 c. gingersnaps, crushed

6 tbsp. unsalted butter, melted

2 tbsp. granulated sugar kosher salt

3 (8-oz.) bars cream cheese, softened

1 c. packed light brown sugar

1 c. pumpkin puree

1/4 c. sour cream, at room temperature

1 tsp. pure vanilla extract

3 large eggs, at room temperature

1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

 

DIRECTIONS

1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

Best-Ever Pumpkin Cheesecake
Print Recipe
Best-Ever Pumpkin Cheesecake
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe

Sweet Potato Pie – Old Fashioned Comfort Food

Every year at Thanksgsweet potato pieiving I like to try something new to add to our Thanksgiving dinner menu.  If we like it then it becomes a permanent addition to our traditional meal.

This year my grandson Dion and I decided to try our had at a Southern Thanksgiving meal staple, Sweet Potato Pie.  I’ve never actually had Sweet Potato Pie, but Dion loves it.  He says it’s his favorite pie, specially the way his grandmother from Atlanta makes it.

Sweet Potato Pie is a Southern specialty that can be served instead of or beside the traditional Pumpkin Pie which graces just about everyone’s Thanksgiving dessert table.

So we searched online for a Sweet Potato Pie recipe; we found hundreds!  Each one touting that it was the best of course.  Well we experimented with a couple of different recipes and relied on Dion’s recollections of watching his Southern grandma make her pies.  In the end by tweaking and patching several recipes together we ended up with our own version which turned out quite nicely if I do say so myself.

We’ll share our version of Sweet Potato Pie below, but before we do here are a few things we learned along the way.  It might help you out and save you from making the same mistakes we made.

  1.  Use fresh yams!  Not canned yams preserved in sweet syrup!  Don’t get me started on this, just ask yourself, would your granny use canned yams?  I doubt it!
  2. Use Large RED Yams.  Not white yams, or purple yams, or Okinawan sweet potato.  Just plain old Red Yams!  And before you ask, yes there are many varieties of yams and sweet potatoes in the markets.  So don’t get fancy, keep it simple, RED Yams.
  3. Bake your yams DO NOT boil them!  This saves you from peeling and chopping raw yams.  BTW have you ever tried peeling and chopping raw yams or sweet potatoes?  No?  Well let me tell you peeling and chopping wood might just be easier!  Most importantly baked yams make a better pie filling, it’s not mushy or watery like boiled yams can be.  And you can bake yams for your Sweet Potato Pie up to a week before you actually make your pie.  Still not convinced or it sounds too tedious?  Remember even though it takes an hour to bake the yams it’s actually a hands off hour so you can do something else like making applesauce, doing laundry, or relaxing in the tub.
  4. Baking yams – Place 3 large yams (you wash them first of course) on a parchment covered baking sheet and pop them in a 375° oven.  Bake for 1 hour then remove from oven.  If you are using it to make Sweet Potato Pie right away peel off the skin and mash the yams to make 2 cups of mashed yams then follow the rest of the recipe to make the pie.  If you baked the yams in advance you can either mash it then store the mashed yams in the fridge in an airtight container or place the whole unpeeled yams in a ziplock and refrigerate until you’re ready to mash them for your Sweet Potato Pie.
  5. Just like Pumpkin and pecan pies, a Sweet Potato Pie is considered a custard pie; hence it must have some form of milk or cream.  There are recipes out there that call for milk, cream, or half-and-half; but since it’s a truly Southern specialty you should use canned evaporated milk.  That’s what they used in the Southern states.  Trust me on this you’ll end up with a creamier and smoother Sweet Potato Pie when you use canned evaporated milk.
  6. When you bake your pie pay close attention to the timer.  Test pie before removing from oven.  First nudge the pie – the center of the pie should be slightly softer than the rest of the pie so that it jiggles a bit when nudged.  Then insert a knife or a toothpick at the center – it should come out clean but moist.
  7. Let baked pie stand for about 30 minutes before cutting it.  This will firm it up so sliced don’t fall apart.  Better yet refrigerate the pie overnight then remove from fridge about 30 minutes before serving so it warms up to room temperature.  I like my custard pies cool I feel it brings out the sweetness.

Having said that here’s our recipe:

Ingredients:

2 Large Red Yams – Baked & Mashed to yield 3 cups (see tips for baking instructions)

1  Cup butter – softened

4  Cups Sugar

1 Can Evaporated Milk 12oz.

1 1/2 Tsp Vanilla Extract

6  eggs – beaten

1 1/2 Tsp ground cinnamon

2 Unbaked deep dish pie shells – homemade or frozen

Proceedure:

Mix together first 4 ingredients until well blended.

Stir in Vanilla, Eggs, and Cinnamon.

Pour filling into unbaked pie shells.

Bake in a 350° oven for 1 hour or until filling is set and/or tester comes out clean but moist.

Let stand at least 30 minutes before slicing.

Garnish and serve with whipped cream if desired.

 

Sweet Potato Pie
Print Recipe
Sweet Potato Pie
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix together first 4 ingredients until well blended.
  2. Stir in Vanilla, Eggs, and Cinnamon.
  3. Pour filling into unbaked pie shells.
  4. Bake in a 350° oven for 1 hour or until filling is set and/or tester comes out clean but moist.
  5. Let stand at least 30 minutes before slicing.
  6. Garnish and serve with whipped cream if desired.
Recipe Notes

Baking yams - Place 3 large yams (you wash them first of course) on a parchment covered baking sheet and pop them in a 375° oven.  Bake for 1 hour then remove from oven.  If you are using it to make Sweet Potato Pie right away peel off the skin and mash the yams to make 2 cups of mashed yams then follow the rest of the recipe to make the pie.  If you baked the yams in advance you can either mash it then store the mashed yams in the fridge in an airtight container or place the whole unpeeled yams in a ziplock and refrigerate until you're ready to mash them for your Sweet Potato Pie.

Share this Recipe
 
Powered byWP Ultimate Recipe
Round-Up Filipino Desserts – Homemade Straight from Philippines

Round-Up Filipino Desserts – Homemade Straight from Philippines

Desserts, who don’t want desserts? Women, men, boys, girls, Adults kids who don’t want it? In the Philippines, we love desserts, lots and lots of desserts. We Filipinos have traditional desserts, local and international desserts and all of it taste so good, you can’t resist it, it makes me feel fat but still don’t care and Ate everything in my plate. Don’t be confused about our snack and dessert cause we Filipinos sometimes our dessert can be a snack and our snack can be a dessert. 

Today I’m going to give you my Round-Up Filipino Deserts, try this at home I’m sure you will love this.

 

Espasol – A Filipino Signature Dish!

Espasol dish was one of my favorite food here in the Philippines because it tastes so good and it is delicious and yummy. An old and authentic traditional Filipino recipe.

 

Espasol – A Filipino Signature Dish!

Panutsa (Peanut Brittle) Recipe!!!

I really like this recipe, this food I always bought for my mother when I visited her in Zamboanga so I decided to bring it home and make a homemade one, thank God My Mom loves it so much.

Panutsa (Peanut Brittle) Recipe!!!

Crema de Fruta Filipino Style Recipe!

This recipe is delightful, I like the texture is thick and taste amazing.

Crema de Fruta Filipino Style Recipe!

Ice Candy – Different Flavors Recipe!!!

I really like ice candy because its freezing cold and is awesome for the summer season.

 

Ice Candy – Different Flavors Recipe!!!

Sampalok Candy (Tamarind Candy) Recipe!

Ohw it tastes sour and good. I love this!

Sampalok Candy (Tamarind Candy) Recipe!

Shakoy (Twisted Fried Donuts) Recipe!!!

This is a sweet twisted sugar doughnuts Filpino native awesome style.

 

 

Shakoy (Twisted Fried Donuts) Recipe!!!

Polvoron Filipino Recipe!!!

This yummy treat just made of simple ingredients like powder milk, made of milk, flour, sugar, and nuts especially almonds.

Polvoron Filipino Recipe!!!

 

Yema Filipino Recipe!!!

Yema is a sticky milk round-shaped, it tastes sweet and creamy.

Yema Filipino Recipe!!!

Barquillos – Filipino Rolled Cookies

These are Filipino crunchy rolled sticks which can simply be eaten as snacks or desserts.

Barquillos – Filipino Rolled Cookies

Tupig Filipino Recipe!!!

Its a Yummy Filpino recipe made from sticky rice, I like this recipe because of its sweetness but balance and not too much.

Tupig Filipino Recipe!!!

Homemade Hopia Mongo Filling Recipe!!!

Hopia is a popular Filipino pastry filled with bean paste, you should try this at home, its perfect for a delightful dessert.

Homemade Hopia Mongo Filling Recipe!!!

Sans Rival Cake Filipino style Recipe!!!

it’s A very yummy layered dessert. HEAVEN!!!

Sans Rival Cake Filipino style Recipe!!!

Homemade Taho (Soy Pudding) Filipino Recipe!!!

This is a sweet comfort food, I really love it!

Homemade Taho (Soy Pudding) Filipino Recipe!!!

Macaroni Salad (Filipino Style) Recipe!!!

Macaroni salad is my favorite recipe, especially when Christmas time my mother always make it for serving. I really love it!

Macaroni Salad (Filipino Style) Recipe!!!

Kesong Puti (Filipino White Cheese) Recipe!!!

White cheese is yummy, my grandma usually serve this on my birthday!

Kesong Puti (Filipino White Cheese) Recipe!!!

Lumpiang Sariwa (Fresh Spring Rolls) Recipe

For all lumpia I tasted, lumpiang sariwa is on of the best food for me, this recipe is making my blood alive!

Lumpiang Sariwa (Fresh Spring Rolls) Recipe

Suman Malagkit (Sticky Rice Roll in Banana Leaves) Recipe!!!

I like sticky rice roll in banana leaves, it smells good and tastes amazing. You got to taste this!

Suman Malagkit (Sticky Rice Roll in Banana Leaves) Recipe!!!

Kamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe

I made this almost everyday in my house, my friends and I liked it, its crunchy sweet and flavorful, love it!

Kamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe

Cascaron – Bitsu-Bitsu (Dough Balls) Recipe

what i love to this dish is that it taste so light, simple but it can make you feel satisfied.

Cascaron – Bitsu-Bitsu (Dough Balls) Recipe

Buko Pie – Filipino Coconut Pie

This Filipino dessert recipe is amazing! A single bite for me is HEAVEN!

Buko Pie – Filipino Coconut Pie

Kutsinta (Brown Rice Cake) Recipe!!!

What i really like to this rice cake is it has a very soft and smooth texture and a little bit of sweetness, i can eat all of it for 1 hour!

Kutsinta (Brown Rice Cake) Recipe!!!

Maja Blanca (Coconut Pudding ) Filipino Recipe

Maja Blanca is so soft, and this is one of my favorite dessert snack, i really love the combination of the sweetcorn and the coconut milk.

Maja Blanca (Coconut Pudding ) Filipino Recipe

Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings

Oh, i don’t know what to say for this recipe, this is “HEAVEN”!!!!

Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings

Biko (Sweet Rice Cake) Treat!!!

This is one of the native Filipino Desserts that you should try when you come in the Philippines, this is a sweet balance treat.

Biko (Sweet Rice Cake) Treat!!!

Banana Que – Fried Banana Skewers

Banana is my favorite street food. It smells and  tastes so Good!

Banana Que – Fried Banana Skewers

Bananas in Syrup – Minatamis na Sabang Saging

It tastes sweet and I like the softness when i eat it.

Bananas in Syrup – Minatamis na Sabang Saging

 

Mais con Yelo – Refreshing Filipino Snack

Ok this Filipino refreshing dessert snack is super duper YUMMY and very easy to prepare!

Mais con Yelo – Refreshing Filipino Snack

“Halo-Halo ” Filipino Iced Mixed Fruit Dessert

This is my all time Afternoon dessert, its freezing cold and it taste supper COOL!!!

“Halo-Halo ” Filipino Iced Mixed Fruit Dessert

Halayang Ube (Purple Yam Jam) Recipe!!!

I love this recipe! Its sweet, smells super good and fluffy.

Halayang Ube (Purple Yam Jam) Recipe!!!

Banana Lumpia – Turon Recipe!!!

Have you thought about making a sugar-free version of this? It’s also taste good!

 

Banana Lumpia – Turon Recipe!!!

Puto Cheese (Steamed Rice Cake with Cheese)

Bit size, fluffy, smooth cheezy rice cake is HEAVEN SENT!

Puto Cheese (Steamed Rice Cake with Cheese)

AND LAST BUT NOT THE LEAST:

 

Cassava Cake – Filipino Style Dessert

This is a very tasty flavourful native Filipino Desserts that every Filippino loves, it has a lot of variations, styles and techniques and all of them taste super duper GOODY FROM HEAVEN SENT!

Cassava Cake – Filipino Style Dessert

Cassava Cake – Filipino Style Dessert


Round-Up Filipino Desserts - Homemade Straight from Philippines
Print Recipe
Round-Up Filipino Desserts - Homemade Straight from Philippines
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Devon’s Easy Corn Bread Recipe – Delicious!

Devon’s Easy Corn Bread Recipe – Delicious!

Happy Thanksgiving!  I know you’ve just finished putting the bird in the oven for today’s big feast.  That’s usually how it works at my house, and probably at most of the homes in the country!  Anyway, by dinner time I will be so over the turkey dinner and wondering what to make for dinner this weekend.  (I’m hoping all the leftovers are gone by then!)

corn breadWell I know after Thanksgiving the last thing I want to do is make yet another elaborate meal!  I try to stick with something simple without poultry!  One of our go to favorites is Chili with Corn Bread.  It’s super easy, feeds a crowd, filling, and delicious!

Now I’ve never been a big fan of corn bread, although I must admit it goes great with Chili.  But last month we sent my grandson Devon to cooking classes at the community park.  On his first day of class he brought home corn bread.  I had assumed it was from a mix, you know like that Jiffy corn bread mix you can buy at the grocery store.  I’ve made corn bread from that mix, it was barely ok.  Maybe that’s why I’m not such a corn bread fan, I’ve never been able to find the perfect one.

Well let me tell you the corn bread Devon made was incredible!  No mix for Devon, they made it from scratch!  But he didn’t have the recipe.  I sent him back the next week to ask for the recipe.  They must have had several requests because Devon came home with the printed recipe.

This corn bread is fluffy and light with just enough sweetness.  It’s got a more cake like consistency.  Oh ya, it’s buttery too!

Now Devon proudly makes this delicious corn bread for our family.  We all love it!  We serve it with chili, a good fall comfort food when it’s a bit chilly outside!  It also goes great with our Sunday barbecues!  It will also go beautifully with our Cheesy Chili Mac!

I thought I’d share the recipe with you!  I’m sure you’ll love it as much as we do!  By the way you can whip this up in less than an hour, and that includes baking time!

Ingredients:

2 Sticks butter, melted

1 Cup Sugar

1 Cup Milk

3 Eggs, beaten

2 Cups Bisquick

1/3 Cup Yellow Corn Meal

1/2 Tsp. Baking Soda

Directions:

Pre-heat oven to 350°

Place milk in large mixing bowl and add melted butter, stir

Add sugar and stir well

Add eggs and stir well

Mix Bisquick, Corn Meal, and Baking soda together

Add dry ingredients to egg mixture and stir until all lumps are dissolved

Pour into 9×13 baking pan

Bake 25 Minutes.

Let Cool and slice.

corn bread

 

 

Devon's Corn Bread
Print Recipe
Cook Time
25 Minutes
Cook Time
25 Minutes
Devon's Corn Bread
Print Recipe
Cook Time
25 Minutes
Cook Time
25 Minutes
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350°
  2. Place milk in large mixing bowl and add melted butter, stir
  3. Add sugar and stir well
  4. Add eggs and stir well
  5. Mix Bisquick, Corn Meal, and Baking soda together
  6. Add dry ingredients to egg mixture and stir until all lumps are dissolved
  7. Pour into 9x13 baking pan
  8. Bake 25 Minutes. Let Cool and slice.
Share this Recipe
Powered byWP Ultimate Recipe