dairy-free · gluten-free · recipes · sweets

Microwave Pumpkin Pie

Microwave Pumpkin Pie | Zovie Style

I came across a microwave pumpkin pie-in-a-mug recipe a few weeks ago, and of course had to try it. I wasn’t at all happy with how it turned out, though, so I came up with my own recipe instead. After a few tweaks, it’s finally ready to share. Best of all, it’s gluten-free, vegan, and allergy-friendly! (Pictured with whipped cream, but of course sub whipped coconut cream or your other favorite option if you need to avoid dairy.)

And, just like the Microwave Pumpkin Pudding recipe I shared a couple of years ago, this is a great way to avoid attacking the big pie as soon as it comes out of the oven!

Microwave Pumpkin Pie
Recipe Type: Dessert
Prep time: 6 mins
Cook time: 4 mins
Total time: 10 mins
Serves: 1-2
Gluten-free and vegan crustless microwave pumpkin pie.
Ingredients
  • 1/2 T flax seed
  • 1 1/2 T warm water
  • 1/2 c pumpkin puree
  • 3 T sugar
  • 1/4 t cinnamon
  • 1/8 t ginger
  • pinch cloves
  • pinch salt
Instructions
  1. Combine flax seed and water in a microwave-safe ramekin or mug. Let sit for about 5 minutes.
  2. Add the rest of the ingredients and mix well.
  3. Microwave on high until a knife or toothpick comes out clean. Mine took about 4 minutes, but cooking times will vary depending on your microwave, so check it every minute or so. The top will look a bit drier than when you started, but it won’t look as set as a regular pie coming out of the oven, and it won’t be dry to the touch.
  4. Let it sit for a few minutes at room temperature, then refrigerate for a few hours, or put in the freezer for 30 minutes or so, until it’s chilled through.
  5. Serve with whipped cream or whipped coconut cream.

Enjoy!

dairy-free · gluten-free · recipes · sweets

Microwave Pumpkin Pudding

Microwave Pumpkin Pudding | Zovie Style

I made my Thanksgiving pumpkin pie (a gluten-free, dairy-free, crustless version)  yesterday, and then of course promptly wanted to eat pumpkin pie. So, I whipped up this quick pumpkin pudding to avoid cutting into it.

I used an oversized mug for my pudding, (sort of like a mug cake, only pudding), but you could also double the recipe in a bigger bowl and then move the pudding to smaller dishes to cool and serve, just as you would a stove pudding.

Microwave Pumpkin Pudding

Prep time: 1 min
Cook time: 5 mins
Total time: 6 mins
Serves: 2
Ingredients
  • 3/4 c pumpkin puree
  • 2/3 c milk (dairy or non-dairy, I used almond)
  • 1 T tapioca starch (or corn starch)
  • 1 t cinnamon
  • dash ground cloves
  • dash nutmeg
Instructions
  1. Combine all ingredients in microwave-safe bowl.
  2. Microwave on high, stirring after each minute, until the pudding starts to bubble and puff up. Stir.
  3. Refrigerate until lukewarm or chilled as desired. Top with whipped cream (or whipped coconut cream).

Enjoy!

baked goods · gluten-free · recipes · sweets

Black Bean Brownies

TITK: Black Bean Brownies

It had been awhile since I’d made my Black Bean Brownies, so I decided it was time to pull out the recipe last week. These are a great way to satisfy a sweet tooth without being too unhealthy. Plus, the beans are great incentive to not eat the whole pan in one sitting 😉 Actually, they are more filling than normal brownies, so I tend to not want as many anyway.

You can’t taste the beans, although the texture is a little bean-like. Most people who have tasted these didn’t even know there were beans in them until I told them. However, because of the texture, if you don’t tell them, they might think you did something wrong (yes, this warning is from experience!)

Black Bean Brownies
Author: Christa
adapted from allrecipes
Ingredients
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 3 eggs
  • 3 T canola oil
  • 1/3 c cocoa powder
  • 1/2 t salt
  • 1/2 t baking powder
  • 2 t vanilla
  • 3/4 c sugar
  • 1 t instant coffee powder
  • 1 c semi-sweet chocolate chips
Instructions
  1. Put all ingredients except chocolate chips into a blender, and blend until smooth.
  2. Pour into a greased 8- or 9-inch square pan. Sprinkle the chocolate chips over the top.
  3. Bake at 350F for 30 minutes, or until the edges start to pull away from the sides of the pan.

Enjoy!