gluten free vegan pumpkin pie

Gluten Free Vegan Pumpkin Pie. Flakey pie crust with a creamy, perfectly spiced pumpkin filling. This pumpkin pie is suitable for any holiday gathering!Would it be Thanksgiving without a slice of pumpkin pie? Flakey pie crust with a creamy, perfectly spiced pumpkin filling. This gluten free vegan pumpkin pie is well suited for any holiday gathering!

Gluten Free Vegan Pumpkin Pie. Flakey pie crust with a creamy, perfectly spiced pumpkin filling. This pumpkin pie is suitable for any holiday gathering!For as long as I can remember, Thanksgiving has always been a big deal in our family. Everyone comes together for a day of sharing family memories and of course, eating lots of yummy food. My mom always creates an over the top menu, with everything being made from scratch. From the stuffing, to the rolls, to the mashed potatoes, to the cranberry sauce. No cans being used in our kitchen. My mom is an amazing cook! She always put her heart and soul into preparing a gorgeous feast.

It wasn’t until I got older, that I realized how much work goes into Thanksgiving. I remember the first time I hosted at our house and how overwhelmed, yet totally excited I was! I love, love, love hosting. It brings me great joy to have people over for a meal. This meal, however, was going to be unlike any other I had put together.

Gluten Free Vegan Pumpkin Pie. This creamy, perfectly spiced pumpkin pie is well suited for any holiday gathering!When hosting at your house, start with the table decor. You don’t need much, nor do you need to spend much. I just covered the table with a cream tablecloth, which I already had. Made a simple burlap runner to go down the center. Placed a few silk fall leaves, different size small pumpkins, a few candles on neutral stands and place cards. Simple cardstock place cards are great, handwritten or printed. I remember one year I had my daughter draw those hand turkeys for place cards, using her tiny hands. Adorable and personal.

Figuring out the menu can be overwhelming, but it doesn’t have to be! I always stick with what I know and what everyone looks forward to having on Thanksgiving. Turkey, stuffing, mashed potatoes, sweet potatoes, fresh green beans, cranberry sauce, a beautiful fall salad, and gluten free rolls. Hosting definitely makes it much easier to control our food allergy needs. When we do have it at my mom’s house, I just make sure I’m in the kitchen helping. That way I can see what ingredients are used, keep an eye on preparation and prepare my own dishes as well.

Gluten Free Vegan Pumpkin Pie. Flakey crust with a creamy, perfectly spiced pumpkin filling. This pumpkin pie is suitable for any holiday gathering!Let’s get to the most important part of Thanksgiving. The desserts! I mean, besides being thankful for the outpouring of blessings in my life. Thank you, Jesus! Those sweet treats are the ones we look forward to all year long. I start all of my baking one or two days before the big day. There is no need to do any of the baking on Thanksgiving. Plan ahead! Bake those pies and make your traditional cookies.

The classic pumpkin pie. Really, the only dessert anyone in my family cares about this time of year. It’s just not Thanksgiving without it. Who would have thought you could make it without gluten, eggs and dairy? I’m here to tell you it’s totally possible and completely delicious.

My version of a perfect pumpkin pie starts with a buttery, flakey gluten free pie crust {completely essential}. The vegan pumpkin filling is so silky smooth, thanks to the pumpkin puree and coconut milk. It has a lovely balance of spices too. The pretty little swirl of dairy free whipped topping is a must when serving anyone a slice of pumpkin pie. I don’t know about you, but I totally don’t wait until Thanksgiving to make this dessert. I could eat pumpkin pie all year long!

Gluten Free Vegan Pumpkin Pie. This creamy, perfectly spiced pumpkin pie is well suited for any holiday gathering!

gluten free vegan pumpkin pie
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: pies & tarts

pie crust
pumpkin pie filling
  • 2 1/4 cups pure pumpkin purée
  • 3/4 cup full-fat coconut milk
  • 1/2 cup cane sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup cornstarch or tapioca starch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • non-dairy whipped topping for serving {optional}

  1. Sift together flour blend, sugar and salt. Add vegan butter. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size.
  2. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together {add additional tablespoon of water if needed}.
  3. Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
  4. Preheat oven to 350 degrees. Grease a 9-inch pie pan with cooking spray.
  5. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin.
  6. Remove plastic wrap from top and place pie pan upside-down onto dough. Carefully flip the pie pan, along with the dough. Remove remaining piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges in desired pattern.
  7. To make pie filling, add all pumpkin pie filling ingredients to blender. Blend on on medium-high until smooth and well blended, about 1 minute.
  8. Pour filling into pie crust. Bake for 50-55 minutes or until center is just about set {will set completely as it cools}. Allow pie to cool on cooling rack for 1 hour.
  9. Place pie in refrigerator for at least 2 hours or overnight, to chill completely. To serve, slice and top with whipped topping.

*You can also use King Arthur Measure for Measure gluten free flour in place of my flour blend.


Gluten Free Vegan Classic Pumpkin Pie. The perfect smooth, creamy texture we all love in a classic pumpkin from original recipe post {October 16, 2014}


The post gluten free vegan pumpkin pie appeared first on Sarah Bakes Gluten Free.

Yeng Guiao ejected in 2nd quarter of crucial NLEX game

MANILA, Philippines–Facing Alaska in a crucial game, NLEX will have to make do without its head coach Yeng Guiao for the rest of the way after he got ejected in the second quarter.

The fiery Guiao was tossed after he picked up two quick technical fouls with a little over five minutes left in the second period.

Guiao’s ouster, however, appeared to have lit a fire under the Road Warriors, who closed the quarter on a 14-5 run to take a 50-36 lead at the half.

The Road Warriors are currently 11th in the standings and a victory over the Aces will definitely boost their bid for a quarterfinals slot.

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The post Yeng Guiao ejected in 2nd quarter of crucial NLEX game appeared first on Philippine Basketball Association.

Bacon Gruyere & Tomato Tartlets


Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.

Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!

Ingredients :


225g plain flour

100g butter, cold diced

Pinch of salt

1 egg, medium beaten

1-2 tbsps cold water


80g sweet tomato relish

200g thick cut bacon (approx. 4 rashers)

50g Gruyere cheese, grated (use a good strong cheddar if you’d prefer)

100ml single cream

1 egg, medium

Salt and pepper


Oven Temp:       180c(fan)/200c/Gas Mark 6.

Makes: 12 tartlets

Freezing:  Suitable for freezing for upto 1 month.


To make the pastry place the flour and cold diced butter in a large mixing bowl or for speed in the bowl of your food processor.


Rub the butter into the flour using your fingertips  or blitz with the processor until the mixture resembles fine breadcrumbs.


Stir through the pinch of salt and make a well in the centre.

Add the beaten egg and work into the mixture until the pastry begins to come together, adding a little extra water if necessary.


Knead lightly  until smooth.


Cover with clingfilm and chill in the fridge for 30 minutes.

While the pastry rests prepare the filling.  Grill the bacon and allow to cool.


Yes I have 5 rashers, the extra one is going on a sandwich for my lunch!

Trim away the fat and dice into small pieces.


In a jug beat together the single cream and egg and season well with salt and pepper.

Once the pastry has chilled grease the recesses of a 12 hole bun tin.

Roll out the pastry on a lightly floured worksurface to approx. 4mm in thickness.

Cut out 12 rounds using a pastry cutter and use to line each recess of the tin.


As you cut them out set them on the top of the recess and then carry on cutting out.  As the pastry relaxes it will start to shape into the hollow.


Once all 12 are cut out, press them very lightly so that they line the recesses neatly.


Add ½ teaspoon of tomato relish to the base of each pastry case.


Divide the bacon pieces and grated cheese between each.

dsc03613 tarts1

Pour the cream mixture into each case, taking care not to overfill, you just want to surround the fillings.



Bake in the oven for 20-22 minutes until golden.

Release from the tin and allow to cool on a wire rack.

Serve warm or cold.


Bacon Gruyere and Tomato Tartlets

Ruth Clemens, Baker Extraordinaire

The post Bacon Gruyere & Tomato Tartlets first appeared on Baking, Recipes and Tutorials – The Pink Whisk.

Quarantine Birthday Cake

You get to pick your cake at our house.

My daughter turned six last month.  It is hard to believe she has is six.  Many times I have said to friends that when it comes to kids the days are long but the years are short.  During our time at home while the world is facing COVID-19  the sentiment holds true.   Schools have been closed for about two months…two months!  I honestly cannot believe we have been in this current scenario for two months and yet each day often drags.  
To give you an idea of our home life right now I thought I would share a sample of our daily routine.  My husband and I wake up early each day, before the kids.  He tries to get a workout in a couple days a week, while I hope for a shower before the baby and older kids wakes up.  They typically awake around 6:30AM naturally.  My husband starts his workday at 6AM.  I take morning kid duty which includes breakfast, getting ready, a long morning walk if it is nice out, and morning home school activities.   I also tackle work calls and manage my in-box during this time.  We then both fix lunch for ourselves and the kids and then switch roles.  I get a few hours to actually sit at my computer to get some work done while my husband finishes home school activities and plays with the kids.  I try to wrap up my work activities around 5 – 5:30 and then I make dinner.  After dinner we usually have a little play time.  Then my husband cleans up and plays with our older two kids while I put the baby to bed.  At 8PM when the kids are in bed, my husband and I return to finish cleaning up any leftover messes from the day and then get back on our computers to finish work.  We both squeeze work in throughout the weekend to make up any time we missed during the week.  Weekends are not scheduled, but include a lot of chores.  Did I mention I am also still nursing the baby?  I am not trying to portray myself as a martyr; I know that we have it easier than so many other people.  I thought it would be nice to share my day to give myself a little record of it, but also to give some visibility to other parents on how I am managing.   Despite how hard each day is and how tired we are when we rest our heads, I am grateful for our health and this precious extra time I get with my kids and husband.  I know for a fact I will miss this when the kids are back at school and I am back at work.
If you are still reading, this post was supposed to be about a birthday!  We had planned for my daughter to take a couple of her friends to get their nails done and go out to lunch.  Needless to say, that we were not able to go through with those plans.  Instead we had a spa day at home, had takeout for dinner, and I made my sweetie a cake of her design.  This cake included two layers of chocolate cake and two layers of strawberry cake.  I spread chocolate and strawberry buttercream between the lawyers and then frosted the outside with strawberry.  My daughter loved the cake and dso did the rest of the family!
Party Perfect Strawberry Chocolate Cake
Strawberry Cake recipe modified from Preppy Kitchen
Chocolate Cake recipe modified from Tasty
Strawberry Cake
1 ⅔ cup all-purpose flour 
1 cup granulated sugar 
1 tsp baking powder
¼ tsp baking soda 
¼ tsp kosher salt 
¾ cup butter, unsalted, room temperature 
¼ cup whole milk 
¼ cup pureed strawberries
½ cup sour cream 
1 tbsp vanilla extract 
1 tbsp strawberry extract
3 egg whites large
½ cup crushed freeze dried strawberries
red food coloring
Preheat oven to 350 degrees Fahrenheit. Butter and flour three 6-inch cake pans. 
Sift dry ingredients (including sugar). Whisk to combine. In another bowl, whisk together wet ingredients. Combine wet and dry mixtures. Whisk until combined. Add a few drops of red food coloring until you reach a desired consistency. Fold in freeze dried strawberries. Evenly distribute the batter into the prepared cake pans. Bake for about 30 – 38 minutes or until the centers are set and springy to the touch or a toothpick comes out clean.
Leave the layers to cool in the pans for about 4 minutes, then turn out onto cooling racks.
Chocolate Cake

1 ½ cups flour
1 cup dutch processed cocoa powder
1 teaspoon salt
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ½ cups coffee
1 tablespoon vanilla extract
1 cup butter
1 ½ cups sugar
3 eggs
½ cup mayonnaise
4 oz chocolate chips

Grease and line three 6-inch (20 cm) cake tins with parchment paper. Preheat oven to 325˚F (160˚C).
In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.  In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.  Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.  Add the mayonnaise and beat until the mixture is smooth and creamy.
Alternate adding the prepared dry and wet ingredients (coffee and vanilla) to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
Using a rubber scraper, fold the dark chocolate chunks into the batter. Distribute the batter evenly between the 3 prepared cake tins.
Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
Notes:  If you bake both full recipes you will have enough for two cakes, which I did (see picture below).  I alternated strawberry and chocolate layers with strawberry and chocolate buttercream.
Chocolate Buttercream
recipe from Baked Perfection
1 cup butter, softened
6 cups confectioner’s sugar
2/3 cup  cocoa powder
1 teaspoon vanilla extract
1/2 cup heavy cream (or milk)
generous pinch of salt
Cream the butter on medium speed until it is very light in texture, add salt and vanilla.  Slowly add the cocoa powder.  Add the confectioner’s sugar alternating with the cream until the sugar and butter are blended and you reach the desired consistency.  Adjust the amount of cream as needed.
Strawberry Buttercream
recipe from Baked Perfection
2 sticks butter, softened
1 tsp vanilla extract
1/3 cup pureed strawberries (strawberry jam or preserves can be substituted)
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk
Beat butter and vanilla until creamy. Mix in strawberries and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

What is a DHO in Basketball? (Dribble Hand Off Explained)

The dribble hand off in basketball is a widely used offensive tactic.

When ran correctly, the DHO can be very effective as it also acts as a screen.

If you plan to add them to your offense, make sure to practice against the different ways to defend a DHO, and also make sure your players understand the different counters.

Recapping the Chicago Bulls: Loss to Sacramento Kings on last-second 3-pointer halts momentum from 2-game win streak

When De’Aaron Fox pulled up from 3-point range to fire off the game-winning shot with 0.7 seconds remaining, it was clear this story would end the same as so many others for the Chicago Bulls.