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Guhlia

Pumpkin Pie "cupcakes"

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For those of you that don't want to go through the hassle of making a pie crust, this recipe is very simple to make and tastes great.

INGREDIENTS

* 1 (15 ounce) can pumpkin

* 1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)

* 2 eggs

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Put baking cups (liners) into a muffin/cupcake pan.

3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.

4. Pour mixture into each cup about until about 3/4 full.

5. Bake until toothpick inserted in center comes out clean.

6. Cool. Garnish as desired.

Store leftovers covered in refrigerator.

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Where do I buy a premade gluten-free pie crust?

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I find them at Whole Foods & also most gluten-free stores carry them. I think they taste like cardboard but I do use them when I'm lazy..... Lately I just eat the filling!!!!!!Gillian's is one who mfg. a gluten-free crust.

Alot of times for the pumpkin filling I just grease the pie plate & just use the reg. filling ---it comes out great without a crust.

mamaw

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Where do I buy a premade gluten-free pie crust?

Oops... I don't know why I put pie crust... This recipe doesn't use a pie crust. My mom's recipe originally used a pie crust and I modified it to be slightly more firm so it didn't need a crust. Sorry about that.

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Another question. If after they have been cooled, etc., can you take off the muffin liner and do they still hold their shape. I was thinking like doing a presentation with garnish on a plate.

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Another question. If after they have been cooled, etc., can you take off the muffin liner and do they still hold their shape. I was thinking like doing a presentation with garnish on a plate.

After cooling, they hold their shape very well. They are firm enough to go without liner after cooling. They are also delicious. I thought this was a really nice alternative to pumpkin pie. Also, the cupcakes look really cute decorated with whipped cream. I tend to get kind of artsy when I'm serving food. I imagine they would make a beautiful presentation with garnish. The only thing I would tend to warn you about is that, because of the egg, they deflate while cooling and look a little, well, deflated on top. That's why I get creative with the whipped cream. Perhaps someone can offer a suggestion as to how to keep them from deflating.

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Thanks. I wrote the additonal suggestions on the print out. I thought that they almost sound like a pumpkin mouse' (sp). I thought that maybe a carmel type something drizzled on the top sounded good.

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Cream Cheese Icing..........Yum! They might taste like pumpkin roll (or pumpkin log).

Thanks for posting the recipe - I will try them out and I will frost them with cream cheese icing.

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Is there anything special I do to make cream cheese icing. I really thought this would be a great recipe to take to someone's home for Thanksgiving.

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They taste and feel exactly like pumpkin pie, but without the crust. They're slightly more firm than a pie, but you really can't tell. They certainly don't have the consistency of a cupcake. IMHO they are better than pumpkin pie. Let me know how the cream cheese icing tastes on them, if it's good, maybe I'll try that next time.

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We have used this one before - I found this one on FoodNetwork.com - courtesy of Paula Deen.

1 (8-ounce) package cream cheese, at room temperature

1/2 cup butter (1 stick), at room temperature

1 pound confectioners' sugar, sifted

1 teaspoon vanilla extract

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla.

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I made these today... YUMMY YUMMY YUMMY!!! So easy and a great quick treat for everyone!! Thanks for posting it!! :D

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what if you lined the bottom of the cupcake cup with a baked disc of pie dough? or lpace it on top before baking?

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what if you lined the bottom of the cupcake cup with a baked disc of pie dough? or lpace it on top before baking?

That sounds delicious. Or a gluten free 'nilla wafer on the bottom. There's a fabulous recipe on topsecretrecipes.com. I just replaced the cake flour with gluten free all purpose flour.

emcmaster, I have no clue how you could make them dairy free. Do you have a pumpkin pie recipe that you use? If so, I would just use that recipe, but cut back on the liquid just a smidge so that it's more solid to stay in cupcake form.

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Elizabeth--I'll bet that Vance's made double strength would work with this. Everything I've tried using it in has come out fine.

Deb--Good idea--pie dough cut into a leaf or pumpkin shape would look very nice.

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MMMMMMMMMMMMMMMMMMMMMMM. I think I just drooled on the key board.

A "friend" was just describing a deicious pumpkin pie, not gluten free of course, so all

I can say is BOOYAH.....

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Elizabeth--I'll bet that Vance's made double strength would work with this. Everything I've tried using it in has come out fine.

Deb--Good idea--pie dough cut into a leaf or pumpkin shape would look very nice.

Be sure to add sugar to the Vance's. Perhaps someone will know a conversion for amount of sugar per can of sweetened condensed milk?

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Be sure to add sugar to the Vance's. Perhaps someone will know a conversion for amount of sugar per can of sweetened condensed milk?

1 1/4 cups of sugar to 1 cup of milk--simmer until dissolved. I would imagine you could play with the amount of sugar if you wanted to. :)

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1 1/4 cups of sugar to 1 cup of milk--simmer until dissolved. I would imagine you could play with the amount of sugar if you wanted to. :)

Wow, that's a lot of sugar! So I should make Vance's double strength and then simmer it with the sugar, stirring until it's dissolved? Sounds like a plan.

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Wow, that's a lot of sugar! So I should make Vance's double strength and then simmer it with the sugar, stirring until it's dissolved? Sounds like a plan.

It is a lot of sugar--but that's the basic recipe for sweetened condensed milk. For a typical pumpkin pie, the amount of sugar is more like 3/4 cup. This is one of those things where you would have to try it and than make adjustments if necessary. Maybe cut down on the sugar a little bit at first? I'm not completely sure...

I'm going to try this with the Vance's but I have to remember to pick up the pumpkin :D

I was searching, and found this recipe for sweetened condensed milk using powdered milk--this might even work better with Vance's--

http://www.carrieschocolates.com/Recipes/s...ndensedmilk.htm

Anyway, there's a couple of ways to go at this dairy free.

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I made them as soon as I got home and OM they were wonderful. I bought some cinnamon/brown sugar cream cheese swirls and mixed in some :o marshmellow cream and made a wonderful icing. Thank you

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For those of you that don't want to go through the hassle of making a pie crust, this recipe is very simple to make and tastes great.

INGREDIENTS

* 1 (15 ounce) can pumpkin

* 1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)

* 2 eggs

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Put baking cups (liners) into a muffin/cupcake pan.

3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.

4. Pour mixture into each cup about until about 3/4 full.

5. Bake until toothpick inserted in center comes out clean.

6. Cool. Garnish as desired.

Store leftovers covered in refrigerator.

I am so excited about this! I can't wait for thanksgiving, but I have one question. Do you have to use liners in the muffin pan? Will they still hold without them?

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I made them as soon as I got home and OM they were wonderful. I bought some cinnamon/brown sugar cream cheese swirls and mixed in some :o marshmellow cream and made a wonderful icing. Thank you

Jenny - what is cinnamon/brown sugar cream cheese swirls? Sounds yummy - I just don't know what that is.....

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