Pumpkin Recipes (And Stuffing?)

[India]

Hi there,

I'm British and married to one of your lovely Americans. We live in the UK but always celebrate Thanksgiving and I plan ahead so I can track down imported foods if needed.

Our house is gluten free and I can't find a flour I can tolerate, which rules out pumpkin pie. I don't want to disappoint the poor man, so can anyone suggest any other spied pumpkin desserts that would have a similar flavour/texture? I did bake some frozen mixture earlier this year without crust, which worked out ok, but I'd like to do better than that. If all else fails, I'll make a gluten-free pie and watch everyone else eat it, but that doesn't sound much fun

Also, in the past I used Libby's canned pumpkin imported from the US - can anyone tell me if this is safe?

Thank you!

[India]

Sigh. Another brain fog day. As the heading suggests, I'd also appreciate stuffing recipes that don't include breadcrumbs or onion, if that's at all possible.

Cheers

[GlutenFreeManna]

I have not tried this recipe, but it sounds very good: Open Original Shared Link

Oops, I just saw that you are corn free, so a corn bread stuffing won't work

[GlutenFreeManna]

How about this for stuffing: Open Original Shared Link

It does have onions, but I think you could leave them out or use leeks instead if you can tolerate leeks.

[Dixiebell]

One of the things I have made before was a 'sweet potato souffle'. I'm pretty sure you could make it with pumpkin. I don't really have a recipe, I just kind of wing it. I have never put flour in this, just made it up one day.

1 large can of yams or pumpkin

1 large egg

1/4 to 1/2 cup brown or white sugar (usually whatever I have)

some melted butter-maybe 1/4 to 1/2 cup

1 tsp vanilla

Some chopped pecans or nuts to sprinkle on the top

Bake at 350 for about 30 min

My mother in law loves it. She always asks me to make it for her.

There is also a carrot souffle. I will see if I can find the recipe.

[Dixiebell]

Found the Carrot Souffle recipe. This one is from Paula Deen. Every year at my son's school Thaksgiving Dinner they have this. I almost hurt myself the first time I had it. It is so good.

I have not tried this one gluten-free yet, I guess I will be soon.

Ingredients

1 1/2 cups butter, plus more for baking dishes

3 pounds carrots, peeled and sliced

Salt (I am guessing this is for the water)

1 1/2 cups sugar

6 large eggs

1/2 cup all-purpose flour (gluten-free all purpose flour) (I may try it without flour)

1 tablespoon baking powder

1/4 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.

Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.

In food processor (I just used a hand mixer, that's all I had), add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.

[sa1937]

Hi there,

I'm British and married to one of your lovely Americans. We live in the UK but always celebrate Thanksgiving and I plan ahead so I can track down imported foods if needed.

Our house is gluten free and I can't find a flour I can tolerate, which rules out pumpkin pie. I don't want to disappoint the poor man, so can anyone suggest any other spied pumpkin desserts that would have a similar flavour/texture? I did bake some frozen mixture earlier this year without crust, which worked out ok, but I'd like to do better than that. If all else fails, I'll make a gluten-free pie and watch everyone else eat it, but that doesn't sound much fun

Also, in the past I used Libby's canned pumpkin imported from the US - can anyone tell me if this is safe?

Thank you!

I just bought a can of Libby's 100% Pure Pumpkin and it says "naturally gluten free" on the label. If push comes to shove, can you do a pie for your man and then bake some of the filling in a dish for yourself? Personally I have always felt the filling was the best part anyway. I have a recipe "somewhere" for a frozen ice cream dessert that tastes just like pumpkin pie. I have the same dilemma this year as this will be my first Thanksgiving gluten free.

Not wanting to take away family tradition or make my family think they have to somehow jump through hoops to accommodate me, I know there will be some things I will be unable to eat...like stuffing. I'm thinking of searching for a wild rice stuffing recipe to also bring. There'll be lots of leftovers that we can share and they can have it as a side dish for another meal. And instead of the usual green bean casserole, I'll not feel left not bringing my own serving of fresh green beans. We haven't even discussed Thanksgiving yet, but I know I won't starve.

I'm sure you'll get lots of suggestions to this thread...

[India]

Dear all,

Many thanks for your replies and suggestions, which I will be looking into. Unfortunately, I can't use any recipes involving flour but I'm interested in any further suggestions too. I'm really glad to hear Libby's is safe!

SA1937 - I see your point about not wanting to make other people 'jump through hoops', but my husband and I agree that our house needs to be entirely gluten free, so it's inevitable that we'll need to make some changes to our Thanksgiving menu. What I'm looking for are ways to make things still feel as American as possible, whilst maybe starting some new traditions of our own.

[sa1937]

Dear all,

Many thanks for your replies and suggestions, which I will be looking into. Unfortunately, I can't use any recipes involving flour but I'm interested in any further suggestions too. I'm really glad to hear Libby's is safe!

SA1937 - I see your point about not wanting to make other people 'jump through hoops', but my husband and I agree that our house needs to be entirely gluten free, so it's inevitable that we'll need to make some changes to our Thanksgiving menu. What I'm looking for are ways to make things still feel as American as possible, whilst maybe starting some new traditions of our own.

I think it's a wise idea to make your home gluten free. I live alone and that was the first thing I did after being diagnosed. I won't be hosting Thanksgiving dinner but I don't want to take away from the rest of family traditions. We always have tons of food so no problem with me finding plenty to eat. It also makes sense to start your own holiday traditions.

I still think you can do something with pumpkin to keep that part of it (perhaps crustless pumpkin pie). Have you searched food.com for some ideas? They have a lot of gluten free recipes. It's one of my favorite sites.

[India]

I thank him for my gluten free house all the time! We had a mixed kitchen for the first few months and it was really stressful

We host Thanksgiving at our house and I do all the cooking - he's the only American here and we invite English friends round. I'll try food.com, cheers. Gotta have something sweet and pumpkin-ish

[kdonov2]

I do not have any recipes off hand but here are some suggestions that you could look up online if you wish:

-Pumpkin Custard

-Pumpkin smoothies

-Flourless pumpkin bread Open Original Shared Link

-Pumkin pie or cheesecake with a crushed nut or seed "crust"

-Pumpkin toffee/fudge

-Pumkin pudding/mousse

-Pumpkin icecream

-Fried pumpkin fritters

-Pumpkin popsicles

-Pumpkin bars (pecans, pumpkin, nuts/seeds, dates)

-Pumpkin marshmallows

[mushroom]

Can you perhaps investigate making a crust out of ground almonds/almond meal/flour? I don't have time to do it right now because I'm going out, but will look when I get back.

[VioletBlue]

Every year I make a pumpkin cheese cake. For the crust I grind up a combination of pumpkin seeds, almonds and mix it with a little gluten-free flour brown sugar and butter.

[mushroom]

Here are some suggestions:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

[sa1937]

I think I'd be tempted to make an almond crust and then use the recipe on the Libby's can for the pumpkin filling. Lots easier that way. I've made crustless quiches by spraying the pie pan with non-stick cooking spray and then coating it with bread crumbs (well, now that would have to be gluten free bread crumbs) and it worked well. So you could either butter the pan or use cooking spray and just coat it with plain ground almonds.

I find that my blender works well for grinding almonds so I don't feel a need to go and buy another coffee grinder.

[India]

Every year I make a pumpkin cheese cake. For the crust I grind up a combination of pumpkin seeds, almonds and mix it with a little gluten-free flour brown sugar and butter.

That sounds amazing... I've never made cheesecake but this could be worth trying. Could I ask if you have a recipe? Thank you

[India]

Oh my, you guys really like your pumpkins! Until the last few years, I only ever came across them as Halloween decorations, not as real food. I shall look into these suggestions too. The marshmallows sound especially yummy

[India]

The ground almond idea sounds excellent - thanks to both of you

[MelindaLee]

Can you perhaps investigate making a crust out of ground almonds/almond meal/flour? I don't have time to do it right now because I'm going out, but will look when I get back.

I know I found a recipie for a nut crust. Which wouldn't be far off from the nut topped pumpkin pie we serve for Thanksgiving.

I am hosting Thanksgiving this year for 20+...and everything I make will be gluten free. I haven't started looking yet, but I know there great wild rice stuffing recipies out there...if you go back to the first Thanksgiving, there isn't anything more traditional than that!

[VioletBlue]

This is the basic recipe I use. Unfortunately I have never written down the crust recipe I use. But it's basically half ground pumpkin seeds, half ground almonds with a little rice flour to help it hold together and a couple tablespoons of brown sugar and melted butter. And you must refrigerate it overnight after baking for it to have the right texture.

Ingredients

3 (250 g) packages Cream Cheese, softened

3/4 cup sugar, divided

1 teaspoon vanilla

3 eggs

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 dash ground cloves

Directions

1.Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

2.Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.