Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Guest AutumnE

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.


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



Celiac.com Sponsor (A8-M):



Guhlia Rising Star
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
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
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

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

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

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.


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



Celiac.com Sponsor (A8-M):



kochac Rookie

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
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
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

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
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

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

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

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

thanks

shai76 Explorer

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
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

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
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

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

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,235
    • Most Online (within 30 mins)
      7,748

    judycs
    Newest Member
    judycs
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      How long have you been strictly gluten free? Certainly, it would be good to look into vitamin and mineral deficiencies and supplementation. The B vitamins, magnesium and D3 are all very important to neurological health. Unfortunately, it can be difficult to reverse gluten-induced neurological damage damage if it has gone on for a long time. 
    • nataliallano
      Thanks Trents I'm strict with my gluten-free diet now. I just don't feel any better. I'm going to get tested for vitamins and minerals to see if I need some supplements. For sure I got some damage that doctors call Menier's and the only way they treat it is with medicine that does damage my body more than it helps.   
    • Zuma888
      Thank you Scott for your helpful response! Based on this, would you say someone who is on a gluten-free diet - but not strict about cross-contamination and occasional cheating - and tests negative for tTg-IgA while having normal total IgA is not likely to have celiac, even if they have been 'gluten-free' for years?
    • Scott Adams
      That’s a really insightful observation about antibody testing and the gluten challenge! You’re absolutely right that antibody levels can remain elevated for months or even years after going gluten-free, especially if there’s ongoing cross-contamination or occasional slip-ups. The immune system doesn’t reset overnight—it can take time for antibodies like tTG-IgA to normalize, which is why many doctors recommend waiting at least 6–12 months of strict gluten-free eating before retesting. For someone who’s been gluten-free for less than two years or hasn’t been meticulous about avoiding cross-contact, there’s absolutely a chance they’d still test positive, since even small amounts of gluten can keep antibodies elevated. This is partly why the gluten challenge (where you eat gluten before testing) exists—it’s designed to provoke a measurable immune response in people who’ve been gluten-free long enough for antibodies to drop. But you raise a great point: the challenge isn’t perfect, and false negatives can happen if the timing or amount of gluten isn’t sufficient to trigger a strong antibody response. This is why diagnosis often combines antibody tests with other tools like genetic testing or endoscopy. Your question highlights just how nuanced celiac testing can be! For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Betsy Crum
      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
×
×
  • Create New...