This Thanksgiving, my husband and I ate at my mother’s house. I brought two pies and a recipe that I made last year. My husband is seeing if indeed he has celiac disease like his brother does. So, for the past couple of months he has been eating gluten-free. That means no wheat products. Ironically, my husband’s name is Wheat (it’s a family name).
Now, I was able to find a very nice (and very expensive) gluten-free pie crust from Whole Foods. With those, I made Libby’s Famous Pumpkin Pie and the Karo Syrup Pecan Pie. Below are the recipes
LIBBY’S® Famous Pumpkin Pie
Estimated Times: Preparation – 15 min | Cooking – 55 min | Cooling Time – 2 hrs cooling | Yields – 8 servings
* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)
1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie shell.
3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
Karo Syrup Pecan Pie recipe – from the Karo Light Corn Syrup label (the link to the Karo Syrup website was wonky, and the recipe was different, so I just went ahead and preserved the one on the label)
1 cup Karo Light Corn Syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cup (6 ounces) pecans
1 unbaked 9-inch deep dish pastry shell
High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325 degrees.
1. Preheat oven to 350 degrees.
2. Stir the first 5 ingredients thoroughly using a spoon. Mix in pecans.
3. Pour into pie crust.
4. Bake on center rack of oven for 55-60 minutes. Cool for 2 hours.
Tips: Pie is done when the center reaches 200 degrees F. Tap center surface of pie lightly; it should spring back when done. If pie crust is over-browning, cover edges with foil.
I thought about making Paul Prudhomme’s Sweet Potato Pecan Pie, but ran out of crusts. Lucky for me, I went to a pie social at my husband’s church Wednesday night and was able to have that and some mince meat pie. Now my pie cravings are complete – until Christmas.
Last year, I found a recipe for a side dish made with carrots, sweet potatoes and butternut squash. It was a hit, so I made it again. Lucky for me, I had it on my hard drive, because it is no longer at the url where I found it!
Roasted Carrot, Sweet Potato & Butternut Squash Mash
3 large carrots, peeled and diced, ½-inch to ¾-inch cubes
1 large sweet potato, peeled and diced, ½-inch to ¾-inch cubes
1 small (1-pound) butternut squash, peeled, seeded and diced, ½-inch to ¾-inch cubes
3 cloves garlic, peeled and smashed
2 tablespoons extra virgin olive oil
½ cup whipping cream
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1/3 cup chopped toasted pecans
1. Preheat oven to 425 degrees.
2. Place a roasting pan in the oven and preheat for about 10 minutes. Combine the diced carrots, sweet potato, butternut squash and garlic in a large bowl. Toss well with olive oil.
3. Transfer the oiled vegetables to the hot preheated roasting pan. Shake the pan to spread the vegetables evenly in the bottom of the pan.
4. Place the pan in the preheated oven and roast the vegetables without stirring for about 10 minutes. Stir the vegetables and roast until tender, checking after 10 minutes and then every 5 minutes. It could take up to 30 minutes for the vegetables to reach tenderness.
5. At this point, you can transfer the roasted vegetables to a large bowl and mash well, or you can use a ricer to rice vegetables into a large bowl. Add the whipping cream and butter and mix well.
6. Season to taste with salt and pepper.
7. Transfer to a warm serving bowl. Sprinkle with toasted pecans.
Makes 6 servings. This recipe can easily be doubled to yield more servings.
Mom made a reasonably sized roast turkey and three kinds of (gluten-free) cornbread stuffing: one in the turkey, one with oysters, and one without oysters. She also made green beans (not company beans), and pecan and apple pies. Woo hoo!