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cooki.dough

Pumpkin Recipes?

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I'm searching for something that tastes like pumpkin pie. My mother usually makes crust-less pumpkin pie (weight-watchers recipe, and fabulous), but because it contains evaporated milk--and I'm recently dairy free--I won't be able to enjoy it. Does anyone know any good recipes for something that tastes like pumpkin pie. Oh, and did I mention it needs to be really low in fat?

I'm sorry if this sounds really demanding. This thanksgiving just seems like it's going to be depressing, and something even a little traditional--and pumpkin tasting--would be wonderful. Thank you SO much if you can help me out--I appreciate it so much.

You're all fabulous.

-Shannon

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Here's a vegan, dairy free recipie I picked up a while back. It comes from the folks at Small Planet Tofu. I haven't tried it yet. If you do report back.

Tofu Pumpkin Pie

1 1/2 lbs. firm tofu, mashed

3 c. mashed baked pumpkin or winter squash(from my experience with other recipies, butternut squash makes an excellent pie)

1/2 tsp. each ground nutmeg and ginger

1/4 tsp. each allspice and cloves

1 c. maple syrup

1 1/2 tsp cinnamon

3/4 tsp. salt

2-3 Tbs. water(optional)

2 unbaked pie crusts(preferrabley Nut Pie Pastry)

Combine pumpkin, tofu, maple syrup spices and salt in a food processor or blender, use water only if the mixture seems very thick. Pour filling into crusts and smooth out. bake in a pre-heated oven @375 for 30 min. Set on a rack to cool, at least 2 hrs., before serving.

They sell Soytoo whipped cream in a spray can in some healthfood and Whole Foods. It is dairy free I believe and yummy I know!

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Thank you so much. You guys are dolls.

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This isn't technically pumpkin pie, but it's a pumpkin treat -- Namaste blondies with a can of pumkin. Don't adjust the recipe at all, just add the pumpkin. They're GREAT!

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This is my recipe:)

Pumpkin Polenta Custard with Maple Whipped Cream

2 large organic eggs

3/4 c light brown sugar

pinch salt

1 ts ground cinnamon

1/2 ts ground ginga

pinch nutmeg

1 ts rum extract

1 ts vanilla extract

1 can pumpkin puree

1 can evaporated milk (or substitute as your diet requires)

3/4 c bob's red mill polenta

1 1/2 c water

heavy cream

maple syrup

Preheat oven to 425F.

Cook off polenta first, then set aside to cool. Keep lid on pan.

In a large mixing bowl (or your kitchenaid) add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps.

Spray your favorite baking dish, I used my corning ware 2.5 qt. I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set.

I think this should be served warm. With maple whipped cream.:) MMM

lovelove

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There are a number of recipes using pumpkin that I've put on my recipe thread.

But making a low-fat pumpkin pie gluten and casein free is pretty easy. Basically, you stick with a regular recipe, with some substitutions. I make pumpkin bread, and turn it into a crumb crust by 'dehydrating' it in the oven after I make it, but you can use cookies or muffins or whatever. Then I use egg whites instead of whole eggs, and reduce down almond milk instead of condensed milk (this can take a while, but works well).

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This isn't technically pumpkin pie, but it's a pumpkin treat -- Namaste blondies with a can of pumkin. Don't adjust the recipe at all, just add the pumpkin. They're GREAT!

YUM! That sounds so good!

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Carla,

Do you buy just plain pumpkin? Because I bought pumpkin puree from Trader Joe's and added some spices to it because it was spice-less and put it in Namaste Muffin mix and it was BLEH!!!!!! It was SO GROSS!!! Although their muffin mix I think is sugar free, so maybe that's why.

Kassandra

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Carla,

Do you buy just plain pumpkin? Because I bought pumpkin puree from Trader Joe's and added some spices to it because it was spice-less and put it in Namaste Muffin mix and it was BLEH!!!!!! It was SO GROSS!!! Although their muffin mix I think is sugar free, so maybe that's why.

Kassandra

I'd guess because it's sugar free, the blondies probably have a much different flavor.

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Carla,

Do you buy just plain pumpkin? Because I bought pumpkin puree from Trader Joe's and added some spices to it because it was spice-less and put it in Namaste Muffin mix and it was BLEH!!!!!! It was SO GROSS!!! Although their muffin mix I think is sugar free, so maybe that's why.

Kassandra

I made muffins yesterday using Namaste muffin mix (the regular one, not the sugar-free). I added 1/2 can pumpkin, 1 tbsp pumpkin spice mix, a handful of dried cranberries and some chopped walnuts. They were yummy :D I think if you were using the sugar-free mix, you would need to add some Stevia, or fruit or something to sweeten it up a bit.

(Thanks for the idea Carla :))

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I made muffins yesterday using Namaste muffin mix (the regular one, not the sugar-free). I added 1/2 can pumpkin, 1 tbsp pumpkin spice mix, a handful of dried cranberries and some chopped walnuts. They were yummy :D I think if you were using the sugar-free mix, you would need to add some Stevia, or fruit or something to sweeten it up a bit.

(Thanks for the idea Carla :))

I have a GFP muffin mix--I think I'm gonna try this :)

I love pumpkin anything :D

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I made muffins yesterday using Namaste muffin mix (the regular one, not the sugar-free). I added 1/2 can pumpkin, 1 tbsp pumpkin spice mix, a handful of dried cranberries and some chopped walnuts. They were yummy :D I think if you were using the sugar-free mix, you would need to add some Stevia, or fruit or something to sweeten it up a bit.

(Thanks for the idea Carla :))

This sounds great Mango, I'm glad you had success with it.

I tried what Carla suggested, adding the can of pumpkin to the Namaste Blondies, and it came out a little rubbery. I don't know if I need to adjust it (i.e. less oil) because I am at hight altitude?

Also, what brand of pumpkin did you use??

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This sounds great Mango, I'm glad you had success with it.

I tried what Carla suggested, adding the can of pumpkin to the Namaste Blondies, and it came out a little rubbery. I don't know if I need to adjust it (i.e. less oil) because I am at hight altitude?

Also, what brand of pumpkin did you use??

I used...gosh I don't know :blink:. I remember it said "organic pumpkin" and it was from Wild Oats. Sorry that doesn't really help. :rolleyes:

My muffins were a little doughy, but I don't think I baked them long enough. Really good though, despite that little glitch :lol:. Oh, and I used walnut oil. I don't know if walnut oil is meant for baking, but the flavor is good.

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I used...gosh I don't know :blink:. I remember it said "organic pumpkin" and it was from Wild Oats. Sorry that doesn't really help. :rolleyes:

My muffins were a little doughy, but I don't think I baked them long enough. Really good though, despite that little glitch :lol:. Oh, and I used walnut oil. I don't know if walnut oil is meant for baking, but the flavor is good.

Thanks Mango, I only seem to find one brand of organic canned pumpkin available in the health food stores here, and I think sometimes it does make a difference what brand you use.

Yeah, the flavor is there just not the consistency, I guess is what you would call it.

Walnut oil sounds interesting to try.

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Have you tried evaporated goat milk? I'm severly lactose intolerent and can't handle a speck of milk, but I do drink and use goat milk. The molecules are smaller so it's easier to digest! It makes like a whole lot easier when gluten-free and df because I can still have cheese, ice cream (i make it myself), caramel sauce (i have a yummy recipe for that), and have milk and butter. If you're feeling brave try it! You might be surprised :)

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This isn't pumpkin pie-like, but it's pumpkin!

I used the Namaste Spice Cake Mix and added in a generous cup of plain canned pumpkin puree to the batter and then baked according to directions in a 9 x 13 pan, it came out great!

Tasted just like pumpkin spice bars.

For the dairy eaters top with cream cheese frosting, to die for!

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This isn't technically pumpkin pie, but it's a pumpkin treat -- Namaste blondies with a can of pumkin. Don't adjust the recipe at all, just add the pumpkin. They're GREAT!

Carla, help! I did exactly what you said, and it's awful. It's like gooey gelatin in the middle, but it's completely baked, not underbaked at all, it just lookes really strange and tastes wierder and is very dense. What gives!?!?!? I wanted pumpkin blondies.... waaahhhhhh........

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This isn't pumpkin pie-like, but it's pumpkin!

I used the Namaste Spice Cake Mix and added in a generous cup of plain canned pumpkin puree to the batter and then baked according to directions in a 9 x 13 pan, it came out great!

Tasted just like pumpkin spice bars.

For the dairy eaters top with cream cheese frosting, to die for!

Maybe people have been using too much pumpkin - I'll try it this weekend and report back...

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Maybe people have been using too much pumpkin - I'll try it this weekend and report back...

I think the spice cake thing would work, although I haven't tried it, it's the blondies thing that didn't work AT ALL. I got a perfect crust with the strangest middle (that looked like orange jello and was completely solid) I've ever seen. Wah.

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It's not pie, but I made this a couple days ago. Took forever to make, but the concept is fun :)

This is the recipe I LOVE! Betty Crocker Pumpkin bread

1 can (15 ounces) pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

1

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Carla,

Do you buy just plain pumpkin? Because I bought pumpkin puree from Trader Joe's and added some spices to it because it was spice-less and put it in Namaste Muffin mix and it was BLEH!!!!!! It was SO GROSS!!! Although their muffin mix I think is sugar free, so maybe that's why.

Kassandra

Sorry, I haven't looked back at this thread until I got a PM ...

I used Wild Oats pumpkin, it was pre-seasoned for pie. I haven't made them this year, but they were great the few times I made them last year!

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