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

No Bake Cheesecake Pumpkin Pie

purple

Recommended Posts

purple Community Regular
purple
Posted

I made this pie:

Open Original Shared Link

with a gingersnap cookie crumb crust. The cookie recipe is in "Cooking Free" by Carol Fenster.

It is awesome!

The crust:

1 2/3 cups cookie crumbs

3 T. butter

3 T. sugar

One dish method I learned from Rachelle:

Melt butter in 9" pie dish, add remaining ingredients, stir well with a fork and press crumbs into pie plate and up the sides. Bake 8 minutes @ 375 degrees.

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

Celiac.com Sponsor (A8-M):


confused Community Regular
confused
Posted

Sounds yummy, thanks for sharing

paula

celiac-mommy Collaborator
celiac-mommy
Posted

I love cheesecake!!! I'm going to add that one to my file! I love this time of year, I am baking constantly. I made these caramel apple bars yesterday that were soooo good-but had to get them out of my house (my co-workers appreciated that :P ) And I was going to try this cheesecake recipe next week-gluten-free crust of course, because I'm mildly obsessed about baking with apples right now:

Open Original Shared Link

purple Community Regular
purple
Posted
  • Author
I love cheesecake!!! I'm going to add that one to my file! I love this time of year, I am baking constantly. I made these caramel apple bars yesterday that were soooo good-but had to get them out of my house (my co-workers appreciated that :P ) And I was going to try this cheesecake recipe next week-gluten-free crust of course, because I'm mildly obsessed about baking with apples right now:

Open Original Shared Link

ooo...that one looks like a keeper too.

Here is the next one I am going to make:

I couldn't get the link to work...google it if you/anyone wants to see the pic/recipe

Hershey's Chocolate Chip Pumpkin Cheesecake

celiac-mommy Collaborator
celiac-mommy
Posted
ooo...that one looks like a keeper too.

Here is the next one I am going to make:

Open Original Shared Link

The link didn't work. Is it this one? Looks YUMMY

Open Original Shared Link

purple Community Regular
purple
Posted
  • Author
The link didn't work. Is it this one? Looks YUMMY

Open Original Shared Link

Yeah, I couldn't get the link to work so I gave up on trying to figure it out. I don't DO computers very well. :(

YES....That's the cheesecake! :D I don't have a spring form pan so I am making it in a deep pie dish. I have 2 pies lined up for Thanksgiving and a df/gluten-free apple crumble. Its so much fun making new things (that turn out well anyway). I think I will save cherry cheesecake for Christmas. My favorite pies are chocolate with a cream cheese base and sour cream lemon.

Thanks for the crust idea, I always used a bowl to make "graham cracker" crusts then poured it into a pie dish. And I don't have a dish washer in this house.

purple Community Regular
purple
Posted
  • Author

This was my first time using gluten-free cookie crumbs to make a crust with. My crust was too firm so I will use less butter next time. I am so glad many people said to use ginger snaps for the crust...WOW! I will never use a graham cracker crust again (we are not all gluten-free) 100 percent BETTER!

I have some questions???

For a baked pumpkin pie and a cookie crumb crust, how do they bake up?

Should you freeze the crust first like I read somewhere to prevent over baking?

Or just make the crust and don't prebake it?

For a non-dairy cookie crumb crust can you just use oil or shortening?

I also read to use a beaten egg white in the crumb crust for the baked pumpkin pie, anyone try it?

If I made them into tarts do I need to bake them less time?

Any suggestions for mini tarts with crumb crust or should I just use pastry?

I appreciate all your tips!

I have a womens pot luck next week and I want to take something pumpkin.

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

Celiac.com Sponsor (A8-M):


celiac-mommy Collaborator
celiac-mommy
Posted
This was my first time using gluten-free cookie crumbs to make a crust with. My crust was too firm so I will use less butter next time. I am so glad many people said to use ginger snaps for the crust...WOW! I will never use a graham cracker crust again (we are not all gluten-free) 100 percent BETTER!

I have some questions???

For a baked pumpkin pie and a cookie crumb crust, how do they bake up?

Should you freeze the crust first like I read somewhere to prevent over baking?

Or just make the crust and don't prebake it?

For a non-dairy cookie crumb crust can you just use oil or shortening?

I also read to use a beaten egg white in the crumb crust for the baked pumpkin pie, anyone try it?

If I made them into tarts do I need to bake them less time?

Any suggestions for mini tarts with crumb crust or should I just use pastry?

I appreciate all your tips!

I have a womens pot luck next week and I want to take something pumpkin.

I think the egg white would help hold it together without changing the flavor. I made the butter mistake the 1st time I made a cheesecake crust with the Pamela's shortbread cookies-they were so buttery already, after I added the full stick of butter, it was way overboard. But if you really love the cookie crumb crust instead of a regular pie crust for pumpkin pie, I'd go for it. I don't think you'd need to change the cooking times at all. I don't change any of the cooking times on any of the crusts I use-it's more about cooking the filling. If you think the crust is getting too dark, you can decrease the temperature 25-50 or maybe in a water bath-I bet that would prevent it from over baking. I have a new crust for you to try, I think it would make a few pies worth (it ended up covering 2 9x13 pans)- and I think it would be killer for apple, pumpkin or peach--as well as cheesecake:

This makes a lot so you might want to mix it in a bowl:

1c brown sugar

1c butter-melted

1tsp cinnamon

3/4tsp salt

1c Pamelas baking mix (or 1c flour mix and 1/2 tsp baking soda-little xanthan if you want)

1c ground nuts (I used almond meal)

2c gluten-free oats (may want to pulse a few times in blender or food processor)

mix the sugar and melted butter together 1st, then add the other ingredients, it will loom crumb-y. More ingredients than I prefer to use, but I'm telling ya, it's amazing!!

purple Community Regular
purple
Posted
  • Author
I think the egg white would help hold it together without changing the flavor. I made the butter mistake the 1st time I made a cheesecake crust with the Pamela's shortbread cookies-they were so buttery already, after I added the full stick of butter, it was way overboard. But if you really love the cookie crumb crust instead of a regular pie crust for pumpkin pie, I'd go for it. I don't think you'd need to change the cooking times at all. I don't change any of the cooking times on any of the crusts I use-it's more about cooking the filling. If you think the crust is getting too dark, you can decrease the temperature 25-50 or maybe in a water bath-I bet that would prevent it from over baking. I have a new crust for you to try, I think it would make a few pies worth (it ended up covering 2 9x13 pans)- and I think it would be killer for apple, pumpkin or peach--as well as cheesecake:

This makes a lot so you might want to mix it in a bowl:

1c brown sugar

1c butter-melted

1tsp cinnamon

3/4tsp salt

1c Pamelas baking mix (or 1c flour mix and 1/2 tsp baking soda-little xanthan if you want)

1c ground nuts (I used almond meal)

2c gluten-free oats (may want to pulse a few times in blender or food processor)

mix the sugar and melted butter together 1st, then add the other ingredients, it will loom crumb-y. More ingredients than I prefer to use, but I'm telling ya, it's amazing!!

I thought about using some ground nuts but not the oats. That would be perfect for a pie crust...THANKS! I have 1/2 cup of Pamela's left so that would be a good way to use it up with 1/2 a recipe. And some granny apples..mmm Sounds like apple crisp topping :P

Thanks for your tips too!

Archived

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

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


  • Member Statistics

    • Total Members
      130,655
    • Most Online (within 30 mins)
      7,748
    mcarrigan1958
    Newest Member
    mcarrigan1958
    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
      Help Interpreting My Lab Results? (updated)

      By trents · Posted

      Cutting out major sources of gluten in one's diet is pretty easy. It's the hidden sources where it shows up in products you would never expect to find wheat in (like soy sauce and Campbell's tomato soup, most canned soups, many pork n' bean products), medications, supplements, oral hygiene products, etc. that are the things that trip you up. And then there is eating out in restaurants where you order something that should be gluten free but it's cooked along with things that have wheat. Eating out is the biggest threat to eating gluten free. Achieving a truly gluten free diet involves a real learning curve. It concerns me that you seem to want to ease into this gradually. That just sounds too casual to me and screams of not taking this seriously. The longer you put off achieving a truly gluten-free life style, the longer your body will continue to be harmed. In your first post in your thread you seemed concerned about harm that already might have been done. Now you seem to be singing a different tune. This may be helpful to you:   
    • kopiq
      almost a year in recovery - so many questions about to give up

      By kopiq · Posted

      thank you so much. this makes so much sense. I just started taking vitamin b complex today (https://www.amazon.ca/Absorption-Methylated-Methylcobalamin-Flush-Free-Igennus/dp/B01787EPEE?rdc=1) and will continue with it to see how I feel. I also have 1000mg vit d pills but i do not absorb fats and when i first tired them i got a severe migraine for three days. Once i no longer taste fats or foods linger in mouth and throat I will start taking the vitamin d pills.   thanks again, really appreciate the info, I have a drs appointment in a few weeks and will look into a dietician.    
    • knitty kitty
      Burning sensation when I wake up

      By knitty kitty · Posted

      Hi, @Zuma888, Hashimoto's commonly occurs with Celiac Disease.  Those HLA genes code for other autoimmune diseases along with Celiac.  Hashimoto's and Celiac overlap.  People with Hashimoto's produce anti gluten antibodies, so a gluten free diet is definitely a must.  It may be safe to assume you've got Celiac Disease as well.   People with Hashimoto's often have deficiencies in Vitamin C and Thiamine.  Vitamin deficiencies are common in Celiac Disease.  A deficiency in Thiamine can manifest as Gastrointestinal Beriberi with digestive upsets and changes in bowel habits.   Your burning sensation and extreme fatigue for days after working out may be due to a lack of Thiamine and B vitamins.  If you don't have sufficient Thiamine, lactic acid can build up in muscles causing that burning sensation.  Anybody remember Jane Fonda's workouts?  Her catch phrase was "Feel the burn" meaning work out so hard, lactic acid builds up causing the burning sensation.  Thiamine and the B vitamins are needed to clear that lactic acid and repair muscle damage. Supplementing with a B Complex and Benfotiamine, a form of thiamine shown to promote intestinal healing, and magnesium would be beneficial to help you feel better.  Blood tests for vitamin deficiencies are inaccurate.  Take Thiamine and B vitamins, then look for health improvements.  If not needed or absorbed, excess B vitamins are easily excreted in urine.  
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Thanks so much.  🙏  I see they have them on Amazon. I'm all over it.  I'll let you know how it goes. 
    • knitty kitty
      Struggling to get into a good pattern

      By knitty kitty · Posted

      @Rejoicephd, So glad you checked your multivitamin! I like Life Extension brand.  Their BioActive Complete B Complex has active forms of the B vitamins.  Note that one serving is two capsules, so you can take one capsule at each of two meals, boosting opportunity for absorption.   Life Extension also makes Benfotiamine (100 mg).  Take one at each of two meals in addition to the B Complex.  Don't take thiamine and B vitamins close to bedtime, you may be too energized to sleep.   I like Life Extension's Neuro Mag, a form of magnesium that can get into the brain easily, which helps immensely with improving headaches and muscle tension in the neck.   I'm so glad you're enjoying the forum!  
×
×
  • Create New...