G-free Pumpkin Pie & Homemade Pumpkin Ice Cream

It’s a 2-in-1 Recipe Post!! It’s almost Autumn & with the kids back in school, Cooler evenings, getting darker earlier, my house decorated (almost finished) for the season & Labor Day weekend over, it’s time to think Fall yummies!! This weekend for my hubby’s 44th Birthday celebration, I made his favorites: Pumpkin Pie & ice cream! In fact, it was a pumpkin ice cream!! Yummmm!!!! They were a hit with my family! Yay! Hope you enjoy these too!!

G-Free Pumpkin Pie

G-Free crust:

1 cup G-free all purpose flour

1 tsp xanthan gum (omit if using a flour with this included)

1/2 tsp salt

1/3 cup Nutiva organic shortening

4 TBSPS ice water (I put cold water in a measuring glass cup with ice cubes in it)

Directions:

  1. In Large bowl, stir flour, xanthan gum & salt together.
  2. Put in shortening & using a pastry blender, mix in until it resembles crumbs.
  3. Put in 2 TBSPS ice water, then mix with fork & then 2 more & mix again. It’ll be a sticky dough.
  4. Sprinkle g-free flour on clean counter & place dough in a ball on top of flour. Roll it out with rolling pin (sprinkle rolling pin with a little flour first).
  5. Grease pie plate with a little of the shortening.
  6. Place crust into pie plate.

-Just a note: I almost always have to piece together the crust into the pie plate as it falls apart usually (you know, being g-free & all). Don’t get discouraged! It still tastes the same! 😉

Pumpkin Filling:

3/4 lb. firm tofu

30 oz. plain pumpkin

1 1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1/3 cup coconut oil, melted

1 tsp vanilla 1/2 cup brown sugar

2 TBSPS pure maple syrup

2 TBSPS molasses

3 TBSPS tapioca starch

Directions:

  1. Mix all ingredients in blender until smooth, then pour into pie crust.
  2. Bake on 425° for 15 minutes, then turn oven down to 350° &  bake another 45 minutes.
  3. When pie is finished, check with knife through pie & if knife comes out clean, it’s done. If not, keep baking for 3 minutes, then try 2 minutes & keep checking.
  4. Cool on wire rack until completely cooled then refrigerate.
  5. This pie always tastes better the next day, so prepare a day ahead if you can. The flavors meld together better.

 

Pumpkin Ice Cream:

1 can full fat organic coconut milk

1 cup almond milk, unsweetened

1/2 tsp xanthan gum

1 cup organic pumpkin from can

1 tsp pumpkin pie spice

1 tsp vanilla extract

1/2 cup pure maple syrup

Directions:

1.Place all ingredients in a blender & blend until all melded together.

2.Place blender in fridge for 4 hours.

3.Pour in frozen bowl in ice cream maker while running & make for 20 minutes.

4.Scoop out & enjoy!!!

These 2 served together made my hubby very happy for his birthday! They’re his favorites! Hope you enjoy them as well!!

Paul's Early Birthday dessert:Gfree pumpkin pie & homemade pumpkin ice cream!

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