If you recall, I had a grand dream of having all of these wonderful guest bloggers take over my blog for the month of November. I even got an early start in getting it all set up. Had big plans. Oh, then everything else happened.
So, I didn’t get tons of bloggers. And some of the few I got had their own “everything else” happen. So… this may be the last holiday guest post. But, that’s ok. Because it is by a wonderful person/blogger/app developer: Kim from Cook It Allergy Free.
I have had the joy of getting to know her in the blogosphere and in person at BlogHer Food. She is super sweet, funny, and comes up with great recipes. Plus, she has an app for iPad/iPhone called Cook It Allergy Free (if you hadn’t guessed) that gives you tons of fabulous recipes that can be adapted very easily to be allergen-free, which ever is the food you can’t eat. And she adds new recipes all of the time.
With no further ado, here is Kim…
Crustless Pumpkin Streusel Pie…and Uncle Norm
What says Thanksgiving more than a Pumpkin Pie?
Okay, well….maybe the Turkey. Oh, and the stuffing. I guess we cannot forget the cranberry sauce. And of course, the mashed potatoes…and yes, even those green beans….
But, after all of those other quintessential holiday dishes, that elusive pumpkin pie has Thanksgiving written all over it.
Except in my house.
Because I host Thanksgiving every year, and because I am always very cautious about making sure that all of the dishes prepared on my table are appreciated and allergen-friendly for every member of our family, I usually do not include the Pumpkin Pie.
Why, You may ask? Well, believe or not it has nothing to do with food allergies (which is the typical reason an item is omitted from my table). Instead, it has everything to do with Uncle Norm. Oh yes. Good ole’ Uncle Norm.
I think every family has an Uncle “Norm” amongst them (although, maybe not all are willing to admit it). Our Uncle Norm is really a great guy, but he has his opinions about things – and boy does he let those opinions be known!
And his opinion about Pumpkin Pie (or anything pumpkin or squash related, for that matter)? Quite simple really: “Bleck, Yuck! Disgusting! Keep it Away!”
There is nothing delicate or subtle about it. He puts it out there loudly and blatantly. So, instead of having to listen to his guffaws of disgust, I usually find an alternative dessert to make. Or, better yet, I put Aunt Cherie (Norm’s wife) in charge of our holiday dessert.
But last year, my husband put his foot down and demanded that we have a pumpkin pie on our holiday table. Of course, he demanded this ON Thanksgiving morning when I already had a bazillion other things going on in my kitchen and my ovens. But, since my sweet hubby is usually very laid back and un-opinionated (unlike other members of his extended family) and usually does not demand much of anything, I decided to honor his request.
Since I did not feel up to prepping my pie crust, I decided to create my Mom’s Pumpkin Streusel Pie, sans the crust. Guess what? It ended up being so easy and quick (it is all made in the blender) and it even created a bit of it’s own crust.
It turned out beautifully and it got rave reviews! Everyone loved it! Well…almost everyone.
Except for Uncle Norm, of course. He ate Aunt Cherie’s Apple Pie.
But guess what, Uncle Norm? You know that stuffing of mine that you cannot stop raving about? I have a little secret: It is full of pumpkin puree!! Mwuhahaahahah!
By the way, notice that I am not sharing this story about my favorite Uncle Norm on my own website? I am just afraid that he will stop eating my stuffing…..
Crustless Pumpkin Streusel Pie: Gluten-Free; Dairy-Free
(adapted from my mother and Betty Crocker’s basic pumpkin pie recipe)
- 2 Tbsp Packed Brown Sugar
- 2 Tbsp Organic Coconut or Palm Sugar (or more brown sugar)
- ½ cup certified gluten-free oats (pulsed once or twice in food processor to break up oats slightly)
- 1 tsp ground cinnamon
- 2 Tbsp Organic butter, or Earth Balance Vegan Buttery Stick, or coconut oil (if using coconut oil, place in refrigerator to solidify)-cut into small pieces
- 1 can Organic Pumpkin Puree, or 2 cups fresh pureed Pumpkin
- 12 ounces Full-fat Organic Coconut Milk (or evaporated milk-if not Dairy-free)
- 3 eggs
- ½ teaspoon vanilla
- ½ cup granulated sugar (OR organic palm, or coconut, sugar)
- ½ cup all-purpose gluten-free flour (I used Carol’s Amazing All Purpose Gluten Free Flour)
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 1 ¼ teaspoons baking powder
- 1/8 teaspoon sea salt
- Heat oven to 350ºF. Grease pie plate (10 x 1 1/2 inches) well, getting into the ridges.
- In small bowl, mix all Streusel Topping ingredients until pea-sized and crumbly; set aside.
- Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth.
- Pour into pie plate, not filling more than ¾ full. This will rise as it bakes. Note: This makes enough to fill my pie plate ¾ of the way full AND fill 8 oz ramekins ¾ full as well.
- Bake for 20 minutes until pie just begins to set up a little. Then sprinkle with evenly with Streusel Topping and return to oven for 30-35 minutes more.
- Once knife inserted in center comes out clean, cool about 20 minutes.
- Refrigerate about 3 – 4 hours or until chilled.
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