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Pumpkin Pie "cupcakes"

Guhlia

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Guest AutumnE
Guest AutumnE
Posted

Thanks for the recipe, Im going to use it for our pumpkin carving party this weekend. Im going to try this frosting recipe -

1 c. confectioners' sugar

2 (3 oz.) pkg. cream cheese, softened

4 tbsp. butter, softened

1/2 tsp. vanilla

Combine all ingredients and beat until smooth. I figure I'll use a large star tip with my pastry bag and pipe it in a pretty flower pattern on top.

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Guhlia Rising Star
Guhlia
Posted
  • Author
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?

I'm thinking they may stick, but you could do an experimental run and try it on two or three w/o the liner to see what happens.

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

It is a soft cream cheese by Philadelphia. They also come in Peaches & cream, Strawberry & creeam. They are wonderful.

brendygirl Community Regular
brendygirl
Posted
Does anyone have suggestions for making them dairy-free? :unsure:

I USE "BETTER THAN CREAM CHEESE" a soy product that is great for baking. I get it at Trader Joe's or Ralph's grocery store here (Kroger in other parts of the US).

:P

debmidge Rising Star
debmidge
Posted

Oh, just thought....when I make the crust for the discs on bottom or the shapes on top, add "gluten-free maple sugar" to the flour before I mix it so that there's a faint taste of maple.

Green12 Enthusiast
Green12
Posted

These sound really good.

I would have to make them dairy free too. I might try to use rice milk as the condensed milk substitute, simmer it with sugar and see if it thickens up a little bit?

Also, I wonder if you could do a "nut" crust? Take ground nuts and butter, and maybe a little rice flour, and sugar and blend to a crumb mixture and then pat down in the bottom of the liners....or maybe that would work better as a "struesel" type topping to sprinkle on top before baking.

Guest AutumnE
Guest AutumnE
Posted

juliem-

I just made a strawberry pie last weekend using a cookie crust and it turned out good. I crushed pamela's pecan shortbread cookies and melted a 1/2 stick of butter. mixed it and layered it in the pie plate. It tasted really good and it was easy.

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kochac Rookie
kochac
Posted

Hi, I'm new here and this recipe looks delicious, especially since it doesn't require any specialty ingredients. I just have one question - about how many muffins does it make? I'm going to have to either buy muffin pans myself or borrow them from a friend, and I want to have enough.

Thanks!

Mango04 Enthusiast
Mango04
Posted
Also, I wonder if you could do a "nut" crust? Take ground nuts and butter, and maybe a little rice flour, and sugar and blend to a crumb mixture and then pat down in the bottom of the liners....or maybe that would work better as a "struesel" type topping to sprinkle on top before baking.

You could. My favorite pies are raw vegan pies and the crusts are made out of nuts. Too bad I have nooo idea how to make them though (sorry for my incredibly pointless, unhelpful response :P )

Green12 Enthusiast
Green12
Posted
juliem-

I just made a strawberry pie last weekend using a cookie crust and it turned out good. I crushed pamela's pecan shortbread cookies and melted a 1/2 stick of butter. mixed it and layered it in the pie plate. It tasted really good and it was easy.

Thanks Autumn for this suggestion, sounds really good :)

You could. My favorite pies are raw vegan pies and the crusts are made out of nuts. Too bad I have nooo idea how to make them though (sorry for my incredibly pointless, unhelpful response :P )

:lol: Mango, so goofey! I wish I knew how to make a nut crust. I think you can just pat a mixture of ground nuts and butter in the bottom of a pan?? :unsure:

Maybe we will get lucky and a "baker" will see our posts and come to our rescue :lol:

Mango04 Enthusiast
Mango04
Posted

Since no bakers have come to our rescue, I've decided to consult google :) :

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

I've been wanting to make one of these crusts for soo long. One of these days I'll get around to it :D

Has anyone made dairy-free version of the pumpkin muffins yet?

Green12 Enthusiast
Green12
Posted
Since no bakers have come to our rescue, I've decided to consult google :) :

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

I've been wanting to make one of these crusts for soo long. One of these days I'll get around to it :D

Excellent googling Mango, there might be hope for us yet :lol: I like the last one, might try that one for the holidays.

AndreaB Contributor
AndreaB
Posted

I have a vegan recipe for pumpkin pie that's not too bad. Not the same as the real thing. It does set up kinda thick so it may work for this.

Pumpkin Pie - 2 from Country Cabin Cooking by Alison & Emily Waters

1/2 c cashews

3/4 c water

1/2 c dates

1 c boiling water

1 1/2c pumpkin puree

1/2 t salt

1 t vanilla

1/3 c honey

1 t coriander

1 t cardamom

1/8 t ginger

1/2 c cornstarch

Whiz cashews and water in blender.

Soften dates in boiling water and put in blender with remaining ingredients. Blend well.

Pour into crust.

Bake at 350 for 1 hour or until center is set.

I'm sure this would work in muffins too, but haven't tried it.

Adelle Enthusiast
Adelle
Posted

I only made 1 change, I had too much pumpkin and not enuf condensed milk, so I added some whipped cream. It was very mousse-like. Perfect. My fam is making a totally gluten-free thanksgiving (how sweet!) but we were unsure how to do the pie thing. My sis is alergic to nuts do that makes a gluten-free pie crust harder, but this is perfect! Totally bringing it with me! Thanx thanx

  • 2 weeks later...
KayJay Enthusiast
KayJay
Posted

I have these in the oven right now. Anyone know how long they take to cook?

thanks

shai76 Explorer
shai76
Posted

What could you use intead of condensed milk? I'm allergic to dairy and soy. I think the recipe sounds great, but I'm not sure how to swing it to work for my dietary restrictions.

Sweetfudge Community Regular
Sweetfudge
Posted
I have these in the oven right now. Anyone know how long they take to cook?

thanks

hm, that would be a good thing to know...lol

ArtGirl Enthusiast
ArtGirl
Posted

Ohhh, I'm gonna be in 7th heaven!

Pumpkin pie from AndreaB and apple tart from Mango04's link. And all gluten/corn/dairy/egg-free! Yipee! :lol:

Guhlia Rising Star
Guhlia
Posted
  • Author
I have these in the oven right now. Anyone know how long they take to cook?

thanks

Honestly, I don't remember how long I baked mine for. I didn't use the timer because I was adapting an old pie recipe for cupcakes... I'm thinking it was probably around 15 minutes, but I guess I'm probably too late since you posted this evening... Let us know how long it took for yours.

sbraden Newbie
sbraden
Posted

FYI--You can make a wonderful crustless pumpkin pie by using the regular pumpkin pie recipe and just adding 1/4 cup of gluten-free flour. It is so great that nobody misses the crust. I have also used this tip with other pie recipes like coconut. I think heavier fillings like fruit might need more flour, but I have seen recipes for those online where you could substitute gluten-free flour for the regular flour called for. Note: If a recipe calls for flour already (like my coconut pie recipe calls for 2 tbsp), you just substitute gluten-free flour for that amount AND add 1/4 cup gluten-free flour.

Shirley

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