Pumpkin Pie (gluten-free, dairy-free option)

 This Pumpkin Pie is made with an easy, flaky, gluten-free pie crust, and a perfectly spiced and smooth pumpkin pie filling. This from scratch pie recipe can also be made dairy-free too!

The mashed potatoes? Those were a big deal at my house growing up.

Maybe the turkey, or some other meat? My Mom cooks the turkey in a slow cooker so it’s super moist and falling apart. It’s amazing.

Ingredients

Pie Crust

1 1/4 cup gluten-free all purpose flour (or regular flour)

1/2 cup butter or refrigerated coconut oil (or dairy-free butter alternative)

1/4 tsp salt

4-5 tbsp cold water

Pumpkin Pie Filling

2 eggs

3/4 cup brown sugar (or 1/2 cup maple syrup)

2 tbsp cornstarch

2 1/2 tsp pumpkin pie spice

1/2 tsp salt

1 tsp vanilla

15 oz pumpkin puree

1 1/4 cup coconut milk (or heavy cream)

Instructions

Pie Crust

To begin, add your flour and salt to a food processor with your s-blade in. Cut your butter into small, pea-sized pieces and add it to your food processor. Pulse together till the butter has been finely ground into the flour (looking like thick sand). Then, while pulsing, add one tablespoon of ice cold water at a time. Pulse until your pie crust almost becomes one large ball.

Place a large piece of parchment paper on your counter. Place your pie crust on top, and gently push it together to form a thick disk. Place another piece of parchment paper on top. Using a rolling pin, gently roll the rough out till you have one, uniform, thin, round pie crust. You should be able to place your pie dish on top of the dough and still see extra dough sticking out around the pan, about two inches all around.

Spray your pie pan with non-stick spray.

Gently and slowly remove the top sheet of parchment paper from your pie crust. Quickly place your hand under the pie crust and parchment paper, and flip the pie crust over into the middle of your pie pan. Gently remove the second piece of parchment paper from the top.

Gently press the dough around the pie pan, so that you have one smooth, even layer, on the bottom and around the edges. If you have excess dough coming over the edges of the pie pan, you can cut or tear it off.

Smooth out the top edge of your pie crust or crimp it in a pattern.

Gently wrap your pie crust with plastic wrap and place it in the fridge for at least 4 hours, for the butter to harden and develop more flavor.

Pumpkin Pie Filling

Prepare your filling after the crust has chilled in the fridge for 4 hours. Preheat your oven to 425.

To a large mixing bowl, add your eggs and beat them till they're fluffy. Then, add in your brown sugar, cornstarch, and pumpkin pie spice and whisk them together. Add your vanilla and pumpkin puree and whisk them in. Slowly whisk your coconut milk in. Pour the filling into your pie shell.

Bake in the oven for 15 minutes, then lower the temperature to 350 and bake for another 40-50 minutes. Gently insert a knife into the pie and remove it, to see if the filling has set. There should be no (or little) residue on the knife.

Let cool entirely before slicing into 8 pieces. Top with cool whip or ice cream, and devour!

Best Damn Chicken Pot Pie

The name says it all—this pot pie is damn delicious! This crowd-winning chicken pot pie recipe comes from Julie Grimes’s $10 Dinners: Delicious Meals for a Family of 4 that Don't Break the Bank; grab a copy today for more budget-friendly recipes that taste like a million bucks.

Ingredients
1 tablespoon canola oil 1 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 4 skinless, boneless chicken thighs, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons all-purpose flour 2 fresh thyme sprigs 3 cups chicken stock 1 cup frozen green peas, thawed 2 green onions, trimmed and thinly diagonally sliced 2 teaspoons chopped fresh thyme Cooking spray PASTRY 1 3/4 cups all-purpose flour 6 tablespoons cornstarch 1/4 cup grated Parmesan cheese 3 tablespoons cornmeal 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup cold butter, cut into small pieces 2 large egg yolks, divided Ice-cold water 2 tablespoons heavy cream
How to Make It
Step 1
Preheat oven to 400˚F.

Step 2
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs. Slowly pour stock into pan, stirring constantly; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Remove from heat. Discard thyme sprigs. Stir in peas, green onions, and chopped thyme. Pour filling in a 9-inch baking dish coated with cooking spray.

Step 3
To prepare crust, weigh or lightly spoon 13/4 cups flour into dry measuring cups; level with a knife. Combine 13/4 cups flour and next 5 ingredients in the mixing bowl of a heavy-duty stand mixer with paddle attachment. With motor running at low speed, add butter 2 – 3 pieces at a time, beating until butter breaks up into pea-sized pieces. Stir in 1 egg yolk. Add enough ice-cold water, 1 Tbsp. at a time, until a moist dough forms, beating just until dough forms a ball. Roll dough out to 12-inch circle. Place dough over top of pie plate, folding edges and fluting, pressing edges into sides of pie plate to prevent them from sinking. Cut 3 to 5 slits in top of pastry to vent.

Step 4
Whisk cream and remaining 1 egg yolk together; brush mixture over top of pastry. Bake at 400˚ for 25 – 30 minutes or until pastry is golden brown and cooked through.

MINI S’MORE PIES

Mini S’more Pies are the perfect dessert for snacking or entertaining.  Not only do they require very little work, but they can be made ahead of time.  Serve warm, room temperature, or chilled.  Either way, it’s chocolate, marshmallow, graham cracker deliciousness presented in the form of a decadent mini pie.

S’mores are one of the most iconic campfire treats.  If you’re looking for more ways to make chocolate, marshmallow, and graham crackers into amazing dessert recipes you’re going to love our S’mores Cookies, Gourmet S’mores, and Chocolate Covered S’mores.

INGREDIENTS
 6 ready-made mini graham cracker pie crusts
 3 eggs
 8 ounces semi sweet chocolate chips
 4 tablespoons butter
 1 (7 ounce) jar of marshmallow cream
 1/2 cup graham cracker crumbs (for garnish)

INSTRUCTIONS
Heat oven to 325°. Place 6 pie crusts on a baking sheet and set aside.
In a medium bowl, beat eggs with an electric mixer for 3 minutes or until they double in size.
Cut butter into 4 pieces and place into microwave-safe bowl. Add chocolate to the bowl and microwave on high for 30 seconds. Stir and continue microwaving in 30-second intervals and stirring until chocolate is melted approximately 1½ minutes.
Using a rubber spatula, fold half of the egg mixture into the chocolate until well combined then fold in remaining eggs. Use a large spoon or ice cream scoop to evenly divide the chocolate filling into pie crusts.
Using a small greased spoon, place dollops of marshmallow cream on top of each pie. TIP: grease your fingers too to make it easier to move marshmallow off the spoon onto pies. Use the tip of a knife to swirl marshmallow cream with the top of the chocolate.
Place baking sheet with pies in preheated oven and bake approximately 20-25 minutes, until the filling has puffed up. Remove from oven and allow to cool 30 minutes (tops will deflate). Garnish with graham cracker crumbs. Serve warm, room temperature or chill in the refrigerator. We really enjoyed that at any temperature.

ROOT BEER FLOAT PIE

This root beer float pie will be the hit dessert of the summer! Taste exactly like a root beer float in frozen pie form. It’s so creamy, cool, and just perfect for summertime!

Root Beer Concentrate – Some have a hard time finding this but I never have. Look by the other extracts (by the spices and seasonings) at the grocery store. The box will specifically say ‘root beer concentrate’ on it.

Ingredients
3/4 cup root beer
1/2 cup milk higher fat % is better, I use half & half
2 tablespoons root beer concentrate
1 box (3.4 oz) instant vanilla pudding mix
1 carton (8 oz) Cool Whip thawed
1 (6 oz) ready-to-use graham cracker OR shortbread crumb crust
Garnishes (optional but highly recommend)
1 cup heavy whipping cream
1/4 cup powdered sugar
maraschino cherries

Instructions
In large mixing bowl combine the root beer, milk, and root beer concentrate. Sprinkle the vanilla pudding mix over it. Whisk together for 1-2 minutes and then let it sit for 5 minutes so it can thicken.
Fold in the thawed cool whip and mix together until it is combined together well. Pour into the prepared crumb crust and evenly spread it out.
Cover with enclosed lid (the plastic lid from graham cracker crust) and place in the freezer for at least 8 hours or overnight. Eat & serve straight from the freezer. Store any leftovers in the freezer.
Before serving prepare the whipped cream topping (if using). Beat together the heavy whipping cream and powdered sugar in a mixing bowl until thick and stiff peaks form. This will take about 5 minutes. Serve a dollop of whipped cream and a maraschino cherry over top of each piece. Or you can spread the whipped cream topping over top the pie and then cut into slices.
Eat & serve straight from the freezer. Store any leftovers in the freezer.

PUMPKIN PIE PECAN COBBLER

Pumpkin pie pecan cobbler will be one of the best pumpkin desserts you will make this Fall. A soft pumpkin pie like filling topped with a crunchy pecan cake mix cobbler topping.

It reminds me of pumpkin pie and pecan pie mixed together. Top it with ice cream and caramel syrup for the best pumpkin spice dessert that is so cozy and delicious. Also try this peach cobbler dump cake. Same concept but made with canned peaches!

Ingredients
1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 cup light brown sugar
3 large eggs
1 tablespoon pumpkin pie spice
1 box (15.25 oz) spice cake mix see notes below
1 cup chopped pecans
1 cup (2 sticks) salted butter melted

Instructions
Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
In large mixing bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk together until combined and smooth. Pour into the baking dish.
Sprinkle the dry cake mix (do not prepare) evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix.
** An alternate way to make this is to combine the dry cake mix, melted butter, and chopped pecans into a bowl. Mix together and then sprinkle it evenly over the pumpkin mixture in the pan. This allows for the cake mix to be completely mixed in so you don't end up with potential dry cake mix spots once it's baked. It also produces more of a crisp type topping.
Drizzle the melted butter over the top of the pecans. Try and cover all the dry cake mix, that way you don't end up with dry cake mix spots once it's baked.
Bake for 40-50 minutes. The edges will be golden brown and the center will be set. The pumpkin pie layer will be soft (it's supposed to be).
Let the cobbler sit for about 10 minutes before serving to allow the cobbler to set and cool a bit. Serve with a scoop of vanilla ice cream, whipped cream, caramel syrup drizzle, and/or chopped pecans.

KETO PECAN PIE CHEESECAKE

One thing I’m thankful for is that this year my little family of four is taking it easy, not hosting anybody, not traveling to see anybody…just enjoying some relaxation (and Black Friday shopping) together.

And of course, some keto-licious foods!

While we haven’t decided what’ll be on the menu, one thing we know for sure is we’re kicking turkey to the curb. You do you, but we’re just not fans of cooking that big bird…

INGREDIENTS
Crust
1 1/3 cup Pecans
1 tbsp Cacao Powder
2 tbsp Swerve Confectioner Sweetener , or preferred sweetener
1 tsp Vanilla Extract
3 tbsp cold butter

Cheesecake Layer
16 oz Cream Cheese
1 cup Swerve Confectioner Sweetener, or preferred sweetener
2/3 cup Heavy Whipping Cream
2 tsp Vanilla Extract

Caramel Layer
5 tbsp Butter; divided
1/2 cup Swerve Confectioner Sweetener , or choice of sweetener
2 tbsp Heavy Whipping Cream
1/2 tsp Vanilla Extract
1 1/2 cup Chopped Pecans

INSTRUCTIONS
 crust
Preheat Oven to 350.

Place all crust ingredients in food processor and pulse until soft dough forms. Press dough into greased 7 inch springform pan. Bake for 12-15 minutes. Set aside, let cool.

cheesecake layer
In large mixing bowl, place softened cream cheese and beat for 3 minutes until completely smooth. Add swerve, or preferred sweetener and beat additional 3 minutes.

Add heavy whipping cream and vanilla. Whip for 5-7 minutes or until mixture is completely smooth.

Pour mixture onto cooled (or mostly cooled) crust and spread evenly. Place in freezer while you prepare final layer.

caramel pecan layer
In skillet or saucepan over medium-low heat add  4 tbsp butter. Once butter is almost completely melted add swerve, or choice of sweetener. Stir frequently with rubber spatula and watch closely as it turns golden brown.

Once it is light or golden brown, add heavy cream and pecans. Continue gentle stirring frequently until dark golden brown. Turn off heat and add final tablespoon of butter. Let mixture cool for 10 minutes.

Mixture should still very hot but cooled from the near boiling point. Remove cheesecake from freezer and pour caramel pecan mixture over top, using rubber spatula to even layer.  Try to make sure all pecan pieces are flat and level with caramel for best results. You may need to press them down gently or gently move pan back and forth to level.

Place in fridge overnight to completely cool. If mixture is not completely cool when cut into, the top layer will not stay together.

Place in freezer for 2-3 hours before you’re going to eat it. Freezing it will firm up the cheesecake layer and allow you to slice through the top layer without it cracking.

Shepherd’s Pie

I made shepherd’s pie (AKA Cottage Pie) FIVE times this week to perfect it and I’d have to say I don’t know that it could get any better! This has honestly got to be the coziest meal-in-one out there. And while it may not be the fastest easiest dinner it’s worth every minute of prep and patience!

Hearty ground beef is browned and seasoned with aromatics including fresh veggies and herbs, then red wine and beef broth are added and it’s simmered and reduced to a light gravy. And then comes my favorite part – its topped and finished with the most heavenly mashed potatoes!

Ingredients
2 1/2 lbs russet potatoes, peeled and chopped into 1-inch chunks
6 Tbsp butter, divided
1/3 cup half and half or cream, then a little more if needed
1/3 cup sour cream
Salt and freshly ground black pepper
1 medium yellow onion, chopped (1 1/4 cups)
2 medium carrots, diced (1 cup)
1 large celery rib, thinly diced (1/2 cup)
3 garlic cloves, minced (1 Tbsp)
1 1/2 lbs. lean ground beef (85 - 93% lean), or ground lamb
2 1/2 Tbsp tomato paste
2 Tbsp all-purpose flour
2 tsp minced fresh rosemary
2 tsp minced fresh thyme
1/2 cup dry red wine (or more beef broth)
1 1/2 cups low-sodium beef broth
2 tsp Worcestershire
2 Tbsp chopped fresh parsley, plus more for garnish
1 cup frozen peas

Instructions
To Make Mashed Potatoes
Add potatoes to pot with water: Place potatoes in a medium pot or large saucepan. Cover with water by 1-inch and season water with salt. Bring to a boil over medium-high heat.

Cook potatoes until tender: Let gently boil until potatoes are fully tender when pierced with a fork, about 10 - 15 minutes. Drain in a colander and rinse under hot water for about 5 seconds to remove excess starches (which can make potatoes gluey).

Rice Potatoes: Drain potatoes then pass through a food mill or potato ricer into same pot*.

Stir with liquid ingredients: Melt 5 Tbsp butter and add to potatoes along with half and half and sour cream. Stir just to combine while seasoning with salt to taste and adding an extra 1 -2 Tbsp half and half to thin if needed. Cover and set aside if filling isn't yet complete.

To Make Beef Filling (prepare while potatoes cook)
Saute veggies: Melt remaining 1 Tbsp butter in a 12-inch (and deep) cast iron skillet. Add onion, carrots, celery and saute until nearly soft, about 6 minutes. Add garlic and saute 1 minute longer.

Cook beef: Add ground beef in chunks and cook and break up beef until no longer pink, about 6 minutes. If you find there's lots of excess fat then dab some up using balled up paper towels held by tongs (leave 1 - 2 Tbsp rendered fat).

Add thickeners: Add flour and tomato paste and saute 1 minute.

Pour in liquids, let reduce: Pour in red wine, beef broth, Worcestershire, thyme and rosemary. Bring to a simmer stirring frequently. Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes.

Add remaining greens: Stir in peas and parsley and heat through, about 1 minute. Season filling with salt and pepper to taste.

Assemble shepard's pie: Spread beef filling into an even layer. Dollop spoonfuls of mashed potatoes evenly over top then spread into an even layer**.

Decorate: Run a fork along top to create a pattern of wavy rows.

Bake: Move oven rack about 5-inches below broiler and preheat broiler to high. Transfer to oven and let broil until golden brown on top about 4 - 6 minutes (keep a close on it as every oven varies).

Rest: Let rest a few minutes before serving. Garnish with parsley if desired.

Apple Butter Pie

I саmе across thіѕ оld recipe in mу fаvоrіtе cookbook аnd іt іmmеdіаtеlу саught mу еуе. Apple buttеr іѕ fаntаѕtісаllу dеlісіоuѕ tо bаkе wіth (hеllо there, ѕwееt rоllѕ!) It’s gеnіuѕ, but іt only makes sense. Pumpkin рurее іѕ ѕlіghtlу ѕіmіlаr іn tеxturе tо apple butter, ѕо whу nоt ѕwіtсh оut thе twо аnd сrеаtе a new flavor оf ріе?

I rеаllу wаѕn’t ѕurе hоw thіѕ ѕіmрlе pie rесіре wаѕ gоіng to turn оut, but оnсе I sliced іntо thе custard-like pie, I rеаlіzеd hоw the ingredients wеrе ѕо ѕіmіlаr to рumрkіn ріе. Swіtсh out thе pumpkin рurее, аdd аррlе buttеr іnѕtеаd and уоu hаvе a ріе thаt іѕ full of сіnnаmоnу sweet apple flavor.

Ingrеdіеntѕ
1/2 сuр аррlе buttеr
2 lаrgе еggѕ
1/2 сuр whіtе sugar
2 tablespoons соrnѕtаrсh
1 tеаѕрооn сіnnаmоn
2 cups whоlе mіlk*
Pаѕtrу fоr 1 9 ріе crust

Inѕtruсtіоnѕ
Beat eggs іn a mеdіum ѕіzе bоwl. Add thе sugar, соrnѕtаrсh, сіnnаmоn аnd аррlе butter. Mix wеll.
Add milk аnd whіѕk tоgеthеr.
Press thе pastry іntо a 9″ pie plate thаt hаѕ bееn ѕрrауеd wіth cooking spray.
Pоur thе filling into thе unbaked pie сruѕt. Uѕе a ѕрооn tо mix thе fіllіng once it іѕ іn thе сruѕt tо bе ѕurе all of the іngrеdіеntѕ аrе еԛuаllу dіѕtrіbutеd.
Bаkе аt 375 for 60-65 minutes, оr until thе сеntеr іѕ ѕеt. It wіll ѕtіll seem ѕlіghtlу “jіgglу” іn the very сеntеr, but a knіfе рut in the сеntеr should come оut nеаrlу сlеаn.
Cооl іn thе ріе plate on a wіrе rасk. Do nоt slice into the pie rіght аwау, аѕ it will соntіnuе tо set аѕ it ѕіtѕ.
Store thе pie іn thе rеfrіgеrаtоr once іt is cooled.