I made a Pumpkin Pie for Thanksgiving that everyone really enjoyed.  Here's the recipe:

1/2 small sugar pie pumpkin (or 2 cups canned pumpkin if you're in a hurry)
3 eggs
1 cup non-dairy milk.  I used Living Harvest but any other brand would likely work as well.
3/4 cup maple syrup
1 tablespoon flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt

Bake the pumpkin, cut side down, on a baking sheet for 45 minutes to 1 hour, or until soft.  Remove skin and place pumpkin in a food processor or blender.  Blend until pumpkin is very smooth.  Transfer pumpkin to a small saucepan and cook over medium heat for 15 to 20 minutes so that it thickens.  (Next time, I am going to try baking the pumpkin cut side up to see if I can eliminate this step.) Place all ingredients in a large bowl and use a whisk to mix well.  Pour into prepared pie crust and bake for 45 minutes to 1 hour.

I just made an awesome quiche in the absolute best pie crust I have ever made.  As a bonus, it was gluten-free.  As an additional bonus, it disappeared in no time flat.  Quiche recipe to follow next week - stay tuned.

In a food processor, place 1 cup white rice flour, ¼ teaspoon baking powder, and ¼ teaspoon salt.  Pulse a few times with feed chute covered.  Cut ¼ cup butter into small pieces and add to food processor.  Process until butter is mixed in with flour mixture.  Add 1 egg and 3 teaspoons cold water and process just until evenly combined.  As this dough will not stick together as gluten dough would, simply turn the entire mixture into a pie plate and press around and up the edges with a fork.  Place in fridge while preparing filling.

This is based on the recipe from Chaotic Cooking.

I've finally come up with a banana bread recipe that can be wheat-free, is at least relatively healthyish and, in Ms. Mango's and my opinion, quite tasty.  Here it is:

In a bowl, combine 1½ cups flour, ½ cup sugar, 1½ teaspoons baking soda, and ¼ teaspoon salt.  In a separate bowl, mash 4 very ripe bananas, leaving a few small chunks of banana if you desire.  To the bananas, add: ½ cup maple syrup, ¼ cup soft butter, and 1 egg.  Beat until well-blended.  Fold in the flour mixture and mix until just blended.  Transfer to a greased loaf pan and bake at 350° Fahrenheit for 55 minutes.

"Did you just...un-veganize a vegan recipe...?"
"Er...yeah, I guess I did.  Still want to marry me?"