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gluten-free Pumpkin Recipe Needed

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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:

gluten free since 7/21/06

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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)


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.


diagnosed 1/2005

gluten free since 1/2005


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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.

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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.


8 oz. envirokidz vanilla cookies

2 tablespoons butter or stick margarine, melted

Cooking spray


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)


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


gluten-free (04.17.2006)

corn-free (03.27.2007)

xanthan gum-free

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I made this last night for Thanksgiving.

It is awesome

Pumkin/Maple cheesecake


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.


3 8oz packages of cream cheese softened


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.


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