what I'm taking to CHristmas celebrations

Dawnetta - posted on 12/22/2009 ( 1 mom has responded )

Everyone enjoys these so much I now get asked to bring them to family events!

PUMPKIN PIE (NOT NUT FREE if use mimic cream)
The pumpkin filling was based on the pumpkin pie recipe from the Better Homes & Gardens New Cookbook, I make my own crust but you can also use Pillsbury refrigerated pie crust. (Contains wheat ingredients, supposedly does not have soy or dairy.)

16 ounce can pumpkin (I used a 14 ounce can of organic pumpkin)
2/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3 slightly beaten eggs
2/3 cup Mimic Cream (buy on amazon) or rice milk (substituted for the original 2/3 cup evaporated milk and 1/2 cup milk)

1. Put the pie crust into a pie dish. Put into oven to bake for 10 minutes or so, just to brown the crust. (I skip this step )

2. Combine pumpkin, sugar, cinnamon, ginger, nutmeg. Add eggs. Beat until just combined. Gradually stir in Mimic cream or rice milk.

3. Pour filling into pie crust.

4. Bake in 375 degree oven for 40-50 minutes or until a knife inserted near the center comes out clean. If you're worried about over-browning the crust, cover the edge of the pie with foil for the first 25 minutes of the baking time.

5. Cool on a wire rack. Refrigerate within 2 hours, cover for longer storage.


WHIPPED SWEET POTATO CASSEROLE with Brown Sugar-Pecan Topping
Ingredients
For sweet potatoes
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces
6 tablespoons Earth Balance soy free margerine, room temperature
1 large egg
6 tablespoons sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
Pinch of salt

For topping
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons Earth Balance margerine soy free


Preparation
Make sweet potatoes:
Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add margerine. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
Meanwhile, prepare topping:
Mix together all ingredients in medium bowl.
Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.