Of Trifles and Pumpkin Pie (dairy- and gluten-free, too)

Happy Saturday! I typically use Saturdays as my "productive" day and get up early, spend part of the morning in devotions/journaling/blogging, and then exercise, run errands and clean, etc. the rest of the day. However, over the past week my post-car accident back pain (from almost a year ago now...sigh) has really been acting up and, after getting a massage for the pain Thursday and now also feeling gross from that, my body finally decided it needed to be a slug all day. So, today I slept in until 8 (gasp) and have been loafing around. It's after noon now, and I decided to use this opportunity of being slightly laid up to share about a few culinary adventures. Without further ado...

I've been gluten-free for about a year (not strictly, but mostly) and lactose-free for about 10 years (avoiding both for health reasons and not just for fun), and have had fun creating various allergen-friendly desserts ("normal" foods are pretty easy if you're a home cook).  

First, a gluten- and peanut butter and chocolate trifle and a peppermint and chocolate trifle (two separate flavors; not mixed!):

The process: These entailed buying allergen-friendly cake mixes, natural pudding mix, dairy free whipped topping, and finding dairy-free candy bars (I used dark chocolate peanut butter cups and mint snacking chocolate). I basically just layered the cake (cut into chunks), pudding, chopped candy bars, and whipped topping. 

The only significant difference these two trifles have from "normal" trifles is the price, which is "no trifling matter" (sorry); it wasn't cheap but it tasted amazing, even to those who are used to "normal" desserts. I made this for a family birthday party, so the price was justified. :)

Second are these delicious (and healthy) mini pumpkin pies! I was so excited about these because it was my first time making a pumpkin something without using canned pumpkin and starting straight at the source: a pumpkin patch! 

They honestly tasted better than "normal" pumpkin pie and were pretty easy to make.

Final product

The process: You can find the actual recipe here, so I won't give measurements (plus, if you're anything like me, you use a recipe as a loose guide and eyeball it!).

Picking out a pumpkin (not posed or staged; a happy coinkydink of a picture).

The pumpkin, rinsed and ready to be cut into four pieces and de-seeded.

Deseeded pumpkins, ready to be cooked at about 350 for just under an hour (keep the seeds if you want to make roasted pumpkin seeds, which are super good for you and delicious!).

Detour: to make roasted seeds, rinse the slimy stuff off the seeds and toss them with a little oil, salt, pepper, garlic, and cumin (or whatever sounds good -- this was my first time making them so I have yet to explore other flavors). Then, put them in a single layer on a lightly-greased cookie sheet and bake for about 15-20 minutes, stirring about halfway through.

Cooked pumpkin

For the "crust," blend (I wish I had a food processor) pecans and coconut flakes in blender until it's almost "sandy." Then, add maple syrup, coconut oil, and a dash of salt and blend again until mixed (you may have to stir by hand if you don't have a food processor). 

Divide the "crust" mixture into your muffin tin or cups (I love silicon muffin cups!), pressing it down so it holds together. Then, blend (or mix) your pumpkin, spices, maple syrup, eggs, coconut milk cream, and salt. Divide this into the muffin cups as well.

Bake at 350 for about 25-30 minutes, and let cool completely before removing from muffin cups (even better to refrigerate over night after removing from the cups so they set even more!).

Detour: here are the toasted pumpkin seeds!

Enjoy with a cup of coffee or tea and with or without whip!

Being gluten- and dairy-free doesn't have to mean you can't enjoy the simple pleasures of pumpkin pie on a fall day or an amazing trifle at a family party. It just means it *sometimes* takes a little more ingenuity (and maybe cost).