Jump to content

  • 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 Recipes?

cooki.dough

Recommended Posts

cooki.dough Rookie
cooki.dough
Posted

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

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

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

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!

cruelshoes Enthusiast
cruelshoes
Posted
Open Original Shared Link for DF pumpkin pie.
cooki.dough Rookie
cooki.dough
Posted
  • Author

Thank you so much. You guys are dolls.

CarlaB Enthusiast
CarlaB
Posted

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!

jerseyangel Proficient
jerseyangel
Posted

I make "traditional" pumpkin pie dairy free by substituting vanilla almond milk for the evaporated. Works great.

sickchick Community Regular
sickchick
Posted

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

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

There are a number of recipes using pumpkin that I've put on Open Original Shared Link.

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).

Mtndog Collaborator
Mtndog
Posted
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!

confusedks Enthusiast
confusedks
Posted

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

JNBunnie1 Community Regular
JNBunnie1
Posted
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.

Mango04 Enthusiast
Mango04
Posted

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

Mango04 Enthusiast
Mango04
Posted
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 :))

jerseyangel Proficient
jerseyangel
Posted
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

Green12 Enthusiast
Green12
Posted
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??

Mango04 Enthusiast
Mango04
Posted
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.

Green12 Enthusiast
Green12
Posted
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.

  • 2 weeks later...
XxKittykat Rookie
XxKittykat
Posted

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 :)

Green12 Enthusiast
Green12
Posted

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!

JNBunnie1 Community Regular
JNBunnie1
Posted
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........

sweetie101282 Apprentice
sweetie101282
Posted
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...

JNBunnie1 Community Regular
JNBunnie1
Posted
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.

Mtndog Collaborator
Mtndog
Posted

It's not pie, but I made Open Original Shared Link 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

CarlaB Enthusiast
CarlaB
Posted
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!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,548
    • Most Online (within 30 mins)
      7,748
    Lunaluv
    Newest Member
    Lunaluv
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.