Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pumpkin Pie "cupcakes"

Guhlia

Recommended Posts

Guhlia Rising Star
Guhlia
Posted

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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mouse Enthusiast
mouse
Posted

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

mamaw Community Regular
mamaw
Posted

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

Guhlia Rising Star
Guhlia
Posted
  • Author
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.

mouse Enthusiast
mouse
Posted

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.

Guhlia Rising Star
Guhlia
Posted
  • Author
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.

mouse Enthusiast
mouse
Posted

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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


teebs in WV Apprentice
teebs in WV
Posted

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.

mouse Enthusiast
mouse
Posted

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.

Guhlia Rising Star
Guhlia
Posted
  • Author

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.

teebs in WV Apprentice
teebs in WV
Posted

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.

samking72 Rookie
samking72
Posted

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

emcmaster Collaborator
emcmaster
Posted

Does anyone have suggestions for making them dairy-free? :unsure:

debmidge Rising Star
debmidge
Posted

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

Guhlia Rising Star
Guhlia
Posted
  • Author
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.

jerseyangel Proficient
jerseyangel
Posted

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.

emcmaster Collaborator
emcmaster
Posted

Thanks JerseyAngel - I will try that!

jennyj Collaborator
jennyj
Posted

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.....

Guhlia Rising Star
Guhlia
Posted
  • Author
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?

jerseyangel Proficient
jerseyangel
Posted
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. :)

emcmaster Collaborator
emcmaster
Posted
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.

jerseyangel Proficient
jerseyangel
Posted
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--

Open Original Shared Link

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

jennyj Collaborator
jennyj
Posted

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

gointribal Enthusiast
gointribal
Posted
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?

teebs in WV Apprentice
teebs in WV
Posted
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.....

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,929
    • Most Online (within 30 mins)
      7,748
    Mike Rowicki
    Newest Member
    Mike Rowicki
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • lehum
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By lehum · Posted

      Hi and thank you very much for your detailed response! I am so glad that the protocol worked so well for you and helped you to get your health back on track. I've heard of it helping other people too. One question I have is how did you maintain your weight on this diet? I really rely on nuts and rice to keep me at a steady weight because I tend to lose weight quickly and am having a hard time envisioning how to make it work, especially when not being able to eat things like nuts and avocados. In case you have any input, woud be great to hear it! Friendly greetings.
    • Hmart
      Is this celiac?

      By Hmart · Posted

      I was not taking any medications previous to this. I was a healthy 49 yo with some mild stomach discomfort. I noticed the onset of tinnitus earlier this year and I had Covid at the end of June. My first ‘flare-up’ with these symptoms was in August and I was eating gluten like normal. I had another flare-up in September and then got an upper endo at the end of September that showed possible celiac. My blood test came a week later. While I didn’t stop eating gluten before I had the blood test, I had cut back on food and gluten both. I had a flare-up with this symptoms after one week of gluten free but wasn’t being crazy careful. Then I had another flare-up this week. I think it might have been caused by Trader Joe’s baked tofu which I didn’t realize had wheat. But I don’t know if these flare-ups are caused by gluten or if there’s something else going on. I am food journaling and tracking all symptoms. I have lost 7 pounds in the last 10 days. 
    • trents
      Is this celiac?

      By trents · Posted

      Welcome to the forum, @Hmart! There are other medical conditions besides celiac disease that can cause villous atrophy as well as some medications and for some people, the dairy protein casein. So, your question is a valid one. Especially in view of the fact that your antibody testing was negative, though there are also some seronegative celiacs. So, do you get reactions every time you consume gluten? If you were to purposely consume a slice of bread would you be certain to develop the symptoms you describe?
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      I have a lot to learn!  Thank you
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

      I only went on the multi vitamin AFTER a couple of year of high dose, targeted supplementation resolved most of my deficiencies.  I was on quite a cocktail of vitamins that was changed every 6 months as my deficiencies resolved.  Those that were determined to be genetic are still addressed with specific doses of those vitamins, minerals and amino acids. I have an update on my husband and his A Fib.  He ended up in the hospital in August 2025 when his A Fib would not convert.  He took the maximum dose of Flecainide allowed within a 24 hour period.  It was a nightmare experience!  They took him into the ER immediately.  They put in a line, drew blood, did an EKG and chest Xray all within minutes.  Never saw another human for 6 hours.  Never got any results, but obviously we could see he was still in A fib by watching the monitor.  They have the family sign up for text alerts at the ER desk.  So glad I did.  That is the only way we found out that he was being admitted.  About an hour after that text someone came to take him to his room on an observation floor.  We were there two hours before we saw another human being and believe it or not that was by zoom on the TV in the room.  It was admissions wanting to know his vaccine status and confirming his insurance, which we provided at the ER desk.  They said someone would be in and finally a nurse arrived.  He was told a hospitalist was in charge of his case.  Finally the NP for the hospitalist showed up and my husband literally blew his stack.  He got so angry and yelled at this poor woman, but it was exactly what he needed to convert himself to sinus rhythm while she was there.  They got an EKG machine and confirmed it.  She told him that they wanted to keep him overnight and would do an echo in the morning and they were concerned about a wound on his leg and wanted to do a doppler to make sure he did not have a DVT.  He agreed.  The echo showed everything fine, just as it was at his annual check up in June and there was no DVT.  A cardiologist finally showed up to discharge him and after reviewing his history said the A Fib was due to the Amoxicillan prescribed for his leg wound.  It both triggers A Fib and prevents the Flecainide from working.  His conversion coincided with the last dose of antibiotic getting out of his system.  So, make sure your PCP understands what antibiotics you can or cannot take if susceptible to A Fib.  This cardiologist (not his regular) wanted him on Metoprolol 25 mg and Pradaxa.  My husband told him that his cardiologist axed the idea of a beta blocker because his heart rate is already low.  Sure enough, it dropped to 42 on the Metoprolol and my husband felt horrible.  The pradaxa gave him a full body rash!  He went back to his cardiologist for follow up and his BP was fine and heart rate in the mid 50's.  He also axed the Pradaxa since my husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation.   Oh and I forgot to say the hospital bill was over $26,000.  Houston Methodist!  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.