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

gluten-free Pumpkin Recipe Needed


linz7997

Recommended Posts

linz7997 Explorer

does anyone have a recipe that would be good for a t-giving dessert?? my family is convinced that if its gluten-free it must be gross so i was hoping to wow them w/ something a little fancier than plain ole pumpkin pie (gluten-free crust of course). let me know!! :rolleyes:


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



Celiac.com Sponsor (A8-M):



pinkpei77 Contributor

PUMPKIN CREAM CHEESE ROLL!!!

INGREDIENTS

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose gluten-free baking flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs or egg replacer

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

1 (8 ounce) package cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

1/4 cup powdered sugar (optional)

DIRECTIONS

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

GFBetsy Rookie

Does it need to be a pumpkin recipe? If so, I've got a pumpkin custard recipe that will knock your socks off. It's GOOD. Or, have you considered making a pecan pie (gluten free crust, obviously) or doing baked apples or something?

Mace is a spice that is made from the membrane that surrounds the nutmeg seed. It is similar to nutmeg, but not quite the same. Even if this is the only thing you use it for, it is worth purchasing . . . it makes this custard taste PHENOMENAL!

Pumpkin Custard

2 eggs

1 3/4 c. canned pumpkin (about half a large can)

1 c. sugar

1/2 tsp. salt

1 1/4 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

1/8 tsp. mace

1 (12 oz.) can evaporated milk

Preheat oven to 425 degrees. Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl. Mix sugar and pumpkin together, then slowly stir in evaporated milk. Pour into a 9x9 inch casserole dish.

Bake for 20 minutes. Reduce heat to 350 degrees. Bake for 40 minutes more or until knife inserted in the middle comes out clean.

Serve warm or cold with whipped cream.

emcmaster Collaborator
Pumpkin Cheesecake

Cheesecakes are best when they're made ahead of time. You can prepare this one up to three days before the party; just cover and chill it until time to serve.

Crust:

8 oz. envirokidz vanilla cookies

2 tablespoons butter or stick margarine, melted

Cooking spray

Filling:

3 (8-ounce) blocks fat-free cream cheese, softened

2 (8-ounce) blocks 1/3-less-fat cream cheese, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

3 tablespoons cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

Dash of allspice

2 teaspoons vanilla extract

4 large eggs

1 (15-ounce) can pumpkin

Preheat oven to 400°.

To prepare crust, place cookies in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.

Yield: 16 servings (serving size: 1 slice)

NUTRITION PER SERVING

CALORIES 256(34% from fat); FAT 9.8g (sat 5.3g,mono 2.9g,poly 0.5g); PROTEIN 11.4g; CHOLESTEROL 86mg; CALCIUM 172mg; SODIUM 479mg; FIBER 1.4g; IRON 1.2mg; CARBOHYDRATE 29.3g

loraleena Contributor

I made this last night for Thanksgiving.

It is awesome

Pumkin/Maple cheesecake

Crust

1 1/2 cups gluten free ginger snap cookies (I used Mi-del).

4tbs butter.

Put cookies in ziplock and crush. Mix in melted butter and press into springform pan. Heat on 300 for 10 minutes.

Filling'

3 8oz packages of cream cheese softened

3eggs

1/4 cup maple syrup

1 can real pumpkin (not pie filling)

1 can sweetened condensed milk. ( I use an organic brand, but Eagle is fine).

1 1/2 tsps cinnamon

1/2 tsp nutmeg

Blend cream cheese until fluffy, then gradually blend in the condensed milk.

Blend in pumpkin, maple syrup, and spices. Blend until smooth.

Pour into shell and bake at 300 for 1 hr and 15 min. or until sides spring back when lightly touched. The middle may still be slightly soft.

Topping (optional, but awesome)

1 cup sourcream

2 tbs. sugar

1 tbs maple syrup. I added more until I got the flavor I wanted. Mix together.

About 5 minutes before cake was done I put this on top and put bake in the oven for another 5-10 min.

Let cool room temp. for 1 hour. Cover and chill overnight.

You could just drizzle maple syrup on top if you wanted.

Goodluck!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,200
    • Most Online (within 30 mins)
      7,748

    Elisa Stutsman
    Newest Member
    Elisa Stutsman
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Redanafs
      Hi everyone. Back in 2022 I had blood work drawn for iga ext gliadin. Since then I’ve developed worse stomach issues and all other health issues. My doctor just said cut out gluten. He did no further testing. Please see my test results attached. I just need some direction cause I feel so ill and the stomach pain is becoming worse. Can this test show indications for other gastrointestinal diseases?
    • Fayeb23
      Thank you. These were the results TTG ABS NUMERICAL: > 250.0 U/mL [< 14.99]  Really don’t understand the results!
    • Scott Adams
      Clearly from what you've said the info on Dailymed is much more up to date than the other site, which hasn't been updated since 2017. The fact that some companies might be repackaging drugs does not mean the info on the ingredients is not correct.
    • RMJ
      To evaluate the TTG antibody result we’d need to know the normal range for that lab.  Labs don’t all use the same units.  However, based on any normal ranges that I’ve seen and the listed result being greater than a number rather than a specific number, I’d say yes, that is high! Higher than the range where the test can give a quantitative result. You got good advice not to change your diet yet.  If you went gluten free your intestines would start to heal, confusing any further testing,
    • Bev in Milw
      Scott is correct….Thank you for catching that!      Direct link for info  of fillers.    http://www.glutenfreedrugs.com/Excipients.htm Link is on 2nd page  of www.glutenfreedrugs.com   Site was started by a pharmacist (or 2) maybe 15-20 yrs ago with LAST updated in  2017.  This makes it’s Drug List so old that it’s no longer relevant. Companies & contacts, along with suppliers &  sources would need to be referenced, same amount effort  as starting with current data on DailyMed      That being said, Excipient List is still be relevant since major changes to product labeling occurred prior ’17.           List is the dictionary that sources the ‘foreign-to-us’ terms used on pharmaceutical labels, terms we need to rule out gluten.    Note on DailyMed INFO— When you look for a specific drug on DailyMed, notice that nearly all of companies (brands/labels) are flagged as a ‘Repackager’… This would seem to suggest the actual ‘pills’ are being mass produced by a limited number of wholesaler suppliers (esp for older meds out of  patent protection.).      If so, multiple repackager-get  bulk shipments  from same supplier will all  be selling identical meds —same formula/fillers. Others repackager-could be switching suppliers  frequently based on cost, or runs both gluten-free & non- items on same lines.  No way to know  without contacting company.     While some I know have  searched pharmacies chasing a specific brand, long-term  solution is to find (or teach) pharmacy staff who’s willing help.    When I got 1st Rx ~8 years ago, I went to Walgreens & said I needed gluten-free.  Walked  out when pharmacist said  ‘How am I supposed  to know…’  (ar least he as honest… ). Walmart pharmacists down the block were ‘No problem!’—Once, they wouldn’t release my Rx, still waiting on gluten-free status from a new supplier. Re: Timeliness of DailyMed info?   A serendipitous conversation with cousin in Mi was unexpectedly reassuring.  She works in office of Perrigo, major products of OTC meds (was 1st to add gluten-free labels).  I TOTALLY lucked out when I asked about her job: “TODAY I trained a new full-time employee to make entries to Daily Med.’  Task had grown to hours a day, time she needed for tasks that couldn’t be delegated….We can only hope majorities of companies are as  conscientious!   For the Newbies…. SOLE  purpose of  fillers (possible gluten) in meds is to  hold the active ingredients together in a doseable form.  Drugs  given by injection or as IV are always gluten-free!  (Sometimes drs can do antibiotics w/ one-time injection rather than 7-10 days of  pills .) Liquid meds (typically for kids)—still read labels, but  could be an a simpler option for some products…
×
×
  • Create New...