The countdown to your traditional Thanksgiving dinner is
starting, just 5 days away so I wanted to make sure to give
you this gluten free dairy free, vegan pumpkin pie custard
recipe. It's quick and easy to make and if you don't tell
anyone the custard is gluten free dairy free, vegan pumpkin
pie custard they will never know.
Gluten Free Dairy Free, Vegan Pumpkin Pie Custard
(Note: This recipe makes 8 servings. Also, you can pour
the pumpkin custard directly into a 9" Pyrex baking dish if
you prefer a "pudding" style pie.)
1½ cups of soymilk
4 tablespoons cornstarch
1½ cups of solid-pack canned pumpkin or cooked
pumpkin
½ cup sugar (preferably raw or Turbinado) or other
sweetener
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, whisk together the soymilk and cornstarch
until smooth and then stir in the pumpkin, sugar or other
sweetener, salt, cinnamon, ginger and cloves. I prefer to
adjust the spices to taste. Pour into either 8 large
ramekins or a 9" Pyrex baking dish and bake for 45 to 50
minutes or until firm. Ovens vary so start checking at 45
minutes to prevent over baking. You want the filling to be
set but the center still trembles slightly.
Cool before cutting.
And what to do with those traditional Thanksgiving dinner
leftovers? With the turkey, why not shred the turkey meat,
add some BBQ sauce and create a "pulled" turkey dish. If
you want, serve coleslaw with a vinaigrette dressing and
potato chips on the side to keep it gluten-free and
dairy-free. Or, for those not restricted to a gluten-free
diet, toast a chiabatta or hamburger bun and create a
"pulled" turkey sandwich.
Another quick and easy idea for leftover turkey is to
create turkey lettuce wraps or for those not restricted to
a gluten-free diet create turkey burritos.
Take your leftover turkey meat, pull it apart or shred it.
Then sauté onions and peppers in a pan with some
olive oil. Once the onions and peppers are soft, about five
minutes, add the turkey and heat. Once warm, remove from
heat and serve on a large Romaine or Iceberg lettuce leaf
and wrap.
Again, if you are not restricted to a gluten-free diet,
warm a tortilla and spread the mixture onto the tortilla
and wrap.
I hope you found these tips helpful and that you enjoy your
traditional Thanksgiving dinner and the gluten-free
dairy-free, vegan pumpkin pie. Until next time, remember
the Budget Bash mantra: make it simple, delicious, stylish,
fun & economical to all!
----------------------------------------------------
Andrea Wyn is a special event planner with over 15 years of
industry experience. She has been the Awards Event
Supervisor for the Screen Actors Guild Awards(R) since
2000. Her book, Budget Bash-Simply Fabulous Events on a
Budget, is available at http://www.budgetbashbook.com . She
has an MBA from the University of Chicago & a BA from UCLA.
To learn more about Budget Bash & events go to
http://www.awynningevent.com
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