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Old October 26, 2011   #16
Zana
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Caramel-Pumpkin Layered Pie

Makes: 12 servings
Prep: 35 mins
Bake: 10 mins to 15 mins 400°F
Bake: 35 mins to 40 mins 325°F
Cook: 5 mins
Chill: 4 hrs


Nutrition Facts
Servings Per Recipe 12

Amount Per Serving
Calories 287
Protein(gm)4
Carbohydrate(gm)41
Fat, total(gm)13
Cholesterol(mg)100
Saturated fat(gm)7
Dietary Fiber, total(gm)1
Sodium(mg)135

Percent Daily Values are based on a 2,000 calorie diet
Ingredients
1 frozen deep-dish piecrust (9 inch), thawed
2 eggs
1/2 cup packed dark-brown sugar
2/3 cup dark corn syrup
3 tablespoons butter, melted
2 tablespoons dark rum
1 teaspoon vanilla
Chiffon:
1/4 cup cool water
1 envelope unflavored gelatin
1 cup solid-pack pumpkin puree (not pie filling)
1/4 cup packed light-brown sugar
2 egg yolks
1 teaspoon grated orange rind
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4 cup refrigerated pasteurized egg whites
1/4 cup granulated sugar
2/3 cup heavy cream, cold
Directions
1. Heat oven to 400 degrees F. Lightly ★★★★★ thawed piecrust all over with fork.
2. Bake crust in 400 degrees F oven for 10 to 15 minutes or until golden. Remove pie shell from oven. Reduce the oven temperature to 325 degrees F.
3. Mix together eggs and dark-brown sugar in medium-size bowl. Beat on medium speed until smooth, about 2 minutes. Add corn syrup, melted butter, rum and vanilla; beat on medium speed until smooth, about 2 minutes. Pour into the pie shell.
4. Bake in 325 degrees F oven for 35 to 40 minutes or until the center is just set. Let cool on wire rack.
Chiffon:
5. Place 1/4 cup cool water in glass measuring cup. Sprinkle the gelatin over the top of the water. Let stand for 5 minutes for gelatin to soften. Microwave on high power for 15 seconds; stir to completely dissolve gelatin.
6. Combine pumpkin puree, light brown sugar, egg yolks, orange rind, pumpkin pie spice and salt in medium-size bowl; beat on medium speed until smooth, 1 to 2 minutes.
7. Scrape the pumpkin mixture into a medium-size saucepan. Heat over medium heat just until the mixture begins to steam and registers 140 degrees F on instant-read thermometer. Remove the saucepan from the heat. Stir in the gelatin mixture and vanilla. Transfer to large bowl. Let cool to room temperature.
8. In a clean medium-size bowl, beat the pasteurized egg whites with clean, dry beaters on medium-high speed until foamy. Continue to beat, gradually adding the granulated sugar; beat until stiff but shiny peaks form.
9. Beat the heavy cream in a clean, medium-size chilled bowl on medium-high speed until soft peaks form. Fold into the beaten egg whites. Fold half of the beaten egg white mixture into the cooled pumpkin mixture.
10. Spoon the lightened pumpkin mixture into filled pie shell; level the top with a rubber spatula. Spoon the remaining whipped cream mixture over
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Old October 26, 2011   #17
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Ice Cream Pumpkin Pie



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Prep: 15 mins
Freeze: 6 hrs or overnight
Bake: 10 mins 350°F


Nutrition Facts

Amount Per Serving
Calories 381
Protein(gm)5
Carbohydrate(gm)38
Fat, total(gm)23
Cholesterol(mg)96
Saturated fat(gm)13
Dietary Fiber, total(gm)2
Sodium(mg)139

Percent Daily Values are based on a 2,000 calorie diet
Ingredients
18 graham cracker boards
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons cinnamon sugar
1 pint chocolate chip ice cream, softened
1 pint vanilla ice cream, softened
1 cup solid pack pumpkin
Chocolate curls for garnish, optional
Directions
1. Heat oven to 350 degrees F.
2. In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate.
3. Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.
4. Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours.
5. In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight.
6. To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8
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Old October 26, 2011   #18
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Pumpkin Baked Alaska


Makes: 12 servings
Prep: 20 mins
Freeze: several hours or overnight
Bake: 3 mins to 4 mins 500°F


Nutrition Facts
Servings Per Recipe 12

Amount Per Serving
Calories 366
Protein(gm)5
Carbohydrate(gm)50
Fat, total(gm)16
Cholesterol(mg)68
Saturated fat(gm)9
Dietary Fiber, total(gm)1
Sodium(mg)247

Percent Daily Values are based on a 2,000 calorie diet
Ingredients
1 cup canned solid-pack pumpkin puree (not pie filling)
1/3 cup packed light-brown sugar
1/2 teaspoon pumpkin pie spice
2 container (1 pint each) vanilla ice cream, softened (Note, below)
1/2 cup almond-toffee bits OR: English toffee bits
1 package (10.75 ounces) frozen pound cake, thawed
3 tablespoons pasteurized powdered egg whites (see Note)
9 tablespoons warm water
1 1/3 cups marshmallow cream
Directions
1. Line 8-1/2 x 4-1/2-inch loaf pan with plastic wrap with enough overhang to cover top. In large bowl, whisk pumpkin, sugar and pie spice. Stir in 1 pint softened ice cream. Spoon into prepared pan, smoothing top. Freeze until ice cream is firm enough to put next layer on top, about 1 hour.
2. In same bowl, stir together remaining ice cream and toffee bits. Spoon over top of pumpkin ice cream layer, smoothing top. Bring sides of plastic wrap over to cover top. Freeze several hours or overnight until firm.
Assemble:
3. Cut cake horizontally in half. Save one piece for snacking. Place other on ovenproof serving platter or in shallow baking dish.
4. Heat oven to 500 degrees F.
5. In large bowl, mix powdered whites and warm water. Let stand 2 minutes; stir to dissolve. Beat at high speed until soft peaks form. Beat in marshmallow until stiff peaks form.
6. Remove pan from freezer; remove wrapped ice cream from pan. Fold sides of wrap back from top of ice cream; invert ice cream onto cake layer. Peel off wrap. With spatula, spread entire cake and ice cream with egg white mixture, sealing completely to platter and decoratively swirling.
7. Bake on middle shelf in 500 degree F oven until lightly browned, 3 to 4 minutes. Makes 12 servings.
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Old October 26, 2011   #19
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Spiced Pumpkin Tiramisu

1 10-ounce loaf of pound cake
2 tablespoons Frangelico (hazelnut liqueur)
2 cups whipping cream
1 8-ounce carton mascarpone cream cheese
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon orange extract
1/2 teaspoon ground ginger
1/4 teaspoon ground mace or ground nutmeg
1/2 cup powdered sugar

1. Cut the pound cake into 16 1/2-inch thick slices. Arrange half of the slices in the bottom of a 2-quart square baking dish. Brush the cake slices with 1 tablespoon of the Frangelico. Set aside.

2. In a large bowl, beat whipping cream and the powdered sugar with an electric mixer on medium speed until soft peaks form. (Add more powdered sugar if you like it sweeter) Set aside.

3. In another large bowl, combine the mascarpone cheese, pumpkin, 1 teaspoon cinnamon, the orange extract, ginger, and nutmeg (or mace). Beat on medium speed until combined. Fold in half of the whipped cream.

4. Spread half of the pumpkin mixture over the cake layer in the dish. Top with the remaining cake slices, brush the cake slices with the remaining Frangelico. Spread the remaining pumpkin mixture and the remaining whipped cream over layers in the dish (The dish will be very full).

Cover and chill for 4 to 24 hours
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Old November 5, 2011   #20
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Spiced Pumpkin Cake

Serves 12| Hands-On Time: 20m | Total Time: 4hr 00m

Ingredients
a.. 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
b.. 3 cups all-purpose flour, spooned and leveled, plus more for the pan
c.. 5 teaspoons pumpkin pie spice
d.. 1 1/2 teaspoons baking powder
e.. 3/4 teaspoon baking soda
f.. 1/2 teaspoon kosher salt
g.. 1 1/2 cups granulated sugar
h.. 3 large eggs
i.. 1 15-ounce can pumpkin puree (1 1?2 cups)
j.. 1/2 cup whole milk
k.. 1/4 cup molasses
l.. 1 1/4 cups confectioners' sugar
m.. 2 tablespoons fresh lemon juice

Directions
1.. Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.
2.. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3.. Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).
4.. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
5.. In a bowl, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.


Nutritional Information
a.. Per Serving
b.. Calories 453
a.. Fat 17g
b.. Sat Fat 10g
c.. Cholesterol 94mg
d.. Sodium 256mg
e.. Protein 6g
f.. Carbohydrate 71g
g.. Sugar 43g
h.. Fiber 3g
i.. Iron 2mg
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Old November 5, 2011   #21
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PUMPKIN COOKIE DIP

2 8 oz pkgs cream cheese

1 LARGE (2 pie) can of pureed pumpkin

2 cups powdered sugar

1 tsp vanilla

1 small jar of marshmallow cream

Whip together with a mixer until fluffy. Put in pumpkin and dip

cookies in it

Also great for dipping apple slices and graham crackers. Enjoy.
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Old November 5, 2011   #22
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CARAMEL PUMPKIN BROWNIE TRIFLE

Yield: 12 Servings

CAKE

1 (19.5 oz.) pkg Pillsbury® Classic Traditional Fudge Brownie

1/2 cup Crisco® Pure Vegetable Oil

1/4 cup water

2 large eggs

FILLING

1 (3.75 oz.) pkg butterscotch instant pudding and pie filling mix

1 (12 oz.) can PET® Evaporated Milk

1 (15 oz.) can solid pack pumpkin

1 teaspoon pumpkin pie spice

1 (12 oz.) container whipped topping, divided

6 (1.4 oz.) bars crushed milk chocolate toffee, divided

1 (12 oz.) jar Smucker's® Hot Caramel Spoonable Ice Cream

Topping, divided

1 (12.25 oz.) jar Smucker's® Butterscotch Spoonable Ice Cream

Topping, divided


• PREPARE brownie mix according to package directions, using oil, water and eggs; cool completely.
• Cut pan of brownies in half; cut each half into quarters.

• MIX pudding, evaporated milk, pumpkin and pumpkin pie spice in medium bowl until well combined.
• Reserve 1/2 cup whipped topping and 2 tablespoons crushed toffee for garnish.
• Mix remaining whipped topping and toffee bars into pumpkin mixture.

• BREAK up half of the brownies; placing them into the bottom of a 14-cup trifle or glass bowl.
• Top with half of the pumpkin filling.

• Place 1 tablespoon of each topping in its own re-sealable bag; reserve for garnish.
• Heat caramel topping according to label directions; spoon 1/2 jar over filling.
• Layer with 1/2 jar of butterscotch topping and top with remaining brownies and filling.
• DOLLOP reserved whipped cream into the center of the trifle; sprinkle with reserved toffee.
• Heat bags of topping in microwave on HIGH 7 to 10 seconds.
• Cut a small corner off bags; squeeze toppings over trifle.
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Old November 5, 2011   #23
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Pumpkin Cream Sandwiches

Serves 8| Hands-On Time: 20m | Total Time: 30m

Ingredients
3 tablespoons unsalted butter, at room temperature
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1/2 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon pumpkin pie spice (found in the spice aisle)
1/4 teaspoon kosher salt
2/3 cup cream cheese, at room temperature
1/4 cup heavy cream
1/4 cup confectioners' sugar

Directions
Heat oven to 375° F.

Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.

Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.

Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.

Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners' sugar until smooth. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies.

Nutritional Information
Per Serving
Calories 258
Calories From Fat 52%
Fat 15g
Sat Fat 9g
Cholesterol 69mg
Sodium 179mg
Carbohydrate 29g
Fiber 1g
Sugar 16g
Protein 4g
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Old March 8, 2012   #24
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Pumpkin Pasties

Recipe By : Real Food for Real People

Serving Size : 36
Preparation Time :0:00

Categories : Desserts
Holiday



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Eggs -- slightly beaten

3/4 cup Sugar

16 ounces Canned Pumpkin

1/2 teaspoon Salt

1 teaspoon Cinnamon

1/2 teaspoon Ginger

1/4 teaspoon Cloves

1 2/3 cups Evaporated Milk -- (1 can)

1/2 teaspoon Allspice

9 ounces Pie Crust, frozen -- enough for 2 pies (or fresh)



- Bake the pie filling only (no crust) in a large greased casserole dish in hot oven (425F) for 15 minutes.
- Keep oven door closed and reduce temp to moderate (350 degrees F/180 degrees Celsius) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean.
- Cool on wire rack. 


- Make or purchase pie crust pastry (enough to make 2 pies).
- Roll thin and cut into circles approx 4" in diameter.
- Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle.
- Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown.
The pumpkin filling will begin to make the crust soggy, so best baked the day of serving.
Can be made ahead by freezing the assembled pasties unbaked on cookie sheets, then thawed and baked the day of serving.
Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! 


Description: "A treat straight from Hogwarts!"


- - - - - - - - - - - - - - - - - - - 


Per Serving (excluding unknown items): 73 Calories; 3g Fat (39.7% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 87mg Sodium. 

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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Old March 8, 2012   #25
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Crustless, Gluten-Free Pumpkin Pie

This post is linked to Slightly Indulgent Mondays (featuring Linda from The Gluten-Free Homemaker and offering a giveaway—subscription to Eating Well magazine!), Go Ahead Honey, It’s Gluten Free (pumpkin treats!), Friday Foodie Fix—Pumpkin, and Love the Pie! Party.
Sue is an active and enthusiastic member of a neighboring support group. She loves to bake. Several years ago, my good friend and former co-leader of my support group, Donna, had just been introduced to Sue. She couldn’t say enough nice things about her. Donna, in turn, connected the two of us. Sue and I had a nice long chat on the phone. That wasn’t hard to do since we both live to bake. We talked flour mixes. We talked cookies and cakes. Then Sue said, “You know about the trick of adding ¼ cup of flour to a pie to make it crustless, don’t you?” What??!! “No,” I answered. “Tell me more.” She laughed and said, “That’s all there is to it!” She went on to tell me that if you add ¼ cup of gluten-free flour to most pie recipes, like pumpkin, coconut, and such, you end up with a wonderful, crustless pie. I immediately pulled out my pie plate and ingredients for pumpkin pie, a family favorite. I added ¼ cup of gluten-free flour to my classic pumpkin pie recipe sans crust, loved the results, and I’ve never looked back. I don’t think you will either. Oh, and, you’ve probably already said to yourself … that’s gluten free easily—gfe!
I make this pumpkin pie for holiday gatherings, support group meetings, work functions, girlfriend dinners … you name it! Nobody even notices this pie has no crust. When I purposely ask individuals if they noticed that there was no crust, they are surprised and honestly say they didn’t. This recipe is perfect for Mr. GFE and Son because they always left their crust on the plate anyway. They just never liked crusts. So, no more sad, empty crusts left behind in my house. It’s all about the pumpkin custard flavor in this one, baby. You don’t even taste the small amount of flour added; it just holds the custard together nicely. Enjoy.

Crustless, Gluten-Free Pumpkin Pie

2 eggs

1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)

¾ cup granulated sugar

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

½ tsp ground allspice

1/8 tsp ground cloves

1 2/3 cups evaporated milk (one regular-sized can)

¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)

Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients. Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!) Sprinkle with cinnamon. Bake 15 minutes.
Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.)

Adapted from Betty Crocker with thanks to Sue!

Note that this particular crustless method will not work for pies that contain heavier ingredients, like fruit. But, be sure to check out my recipe for Crustless Apple Pie.
If you want to make this pie dairy-free, a dairy-free milk like coconut milk should work just fine. In fact, Diane made gluten-free, dairy-free, and refined sugar-free pumpkin pudding just the other day. I’m betting that sweet treat could easily become a full-fledged pie with the addition of ¼ cup of gluten-free flour!

Not gluten-free? Use 1/4 cup of your all-purpose flour.

Looking for other ways to use pumpkin? Fantastic recipes abound. Check out the following:
Melissa’s Pumpkin Coconut Custard
Brian’s Pumpkin Cheesecake (with a luscious topping)
Amy’s Mini-Pumpkin Spice Cheesecakes or her Gluten-Free Pumpkin Dog Biscuits (yes, even our pets don’t do well with gluten and deserve a safe treat)
Ali’s Pumpkin Oatmeal Cookies (gluten-free and vegan)
Ellen’s Pumpkin Chocolate Chip Mini-Bundt Cakes
Lauren’s Pumpkin Cupcakes

Linda’s Pumpkin Recipes, including Traditional Pumpkin Pie with Crust
Still want more? There’s a whole roundup over at The W.H.O.L.E. Gang’s Friday Foodie Fix and Heather of life, gluten free now has the Go Ahead Honey, It’s Gluten Free carnival up. Theme? what else? pumpkin treats! You can also check out Heather’s Pumpkin Spice Cake.
Shirley
Not just gf, but gfe!
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Old March 8, 2012   #26
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This time last year, I was a make your own pumpkin puree from scratch virgin. Aaah, but I was seduced by a Grant Farms sugar pumpkin and have never looked back.

Canned pumpkin? No way.

Well, maybe, but only in out-of-season desperation.

I received two small sugar pumpkins in last Monday’s CSA box and I’m guessing I’ll probably get more in today’s delivery, so I decided to make a batch of puréed pumpkin last night and see what I could come up with. Oh my gosh, this maple pumpkin coconut custard was so good that I ate a whole ramekin of it at 6:45 AM this morning after my early morning yoga class.

Yes! I love breakfast custard. Okay, as a nutritionist, I’m not suggesting you eat dessert for breakfast, but I must admit, it was a rather nice way to start the week.

gluten-free maple pumpkin coconut custard
(adapted from a maple pumpkin recipe from Eating Well)
what you need
1-1/3 cup light coconut milk
1 cup puréed pumpkin, no sugar or spices added *
3/4 cup maple syrup (I used organic, grade B)
3 extra-large eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
dash salt
whipped cream (if you want, but not necesary)
crystallized ginger and chopped pecans for topping
6 small ramekin or custard cups



what you do
1. Either make your puréed pumpkin from scratch or use canned (no sugar, no seasoning). Cut and clean out the pumpkin seeds and messy pulp, leaving the meat. Put the pumpkin in a roasting pan (I use glass) skin side down, fill with about an inch of water and cover with foil. Place in a preheated 400 degree oven for about 40-50 minutes or until the meat of the pumpkin is tender when pierced with a fork. Remove from oven being very careful not to spill the hot water on yourself. Cool and purée in a blender.

2. To make the custard, preheat the oven to 325 degrees. Place a kettle of water on the stove and heat it up for the water bath. Line a roasting pan (I use a 9 x 13 inch glass pan) with a folded kitchen towel to prevent the ramekins from clanking around on the glass pan while cooking.

3. Heat the coconut milk over low heat in a small saucepan until barely steaming, but not boiling.

4. Whisk the syrup, eggs and vanilla in a large bowl until smooth. Slowly blend in the warm coconut milk, a little at a time so the eggs don’t cook.

5. In a separate bowl, whisk together the pumpkin purée, cinnamon, nutmeg and salt. Blend well.

6. Add the pumpkin purée to the liquid mixture and whisk until blended.

7. Spoon the mixture into 6 small ramekin cups (about 3/4 cup each). Skim the foam from the top and place ramekins in the prepared roasting pan. Pour the boiling water into the pan about halfway up the sides of the ramekins. Avoid splashing any water into the ramekins. Carefully place the pan in the oven and bake for 45 to 50 minutes until custard is just set, but still a touch jiggly in the center when shaken. Do not cover while baking.

8. Transfer ramekins to a wire rack and let cool for about 45 minutes. Cover and refrigerate until fully chilled (at least an hour).

9. To serve, top with a dollop of real whipped cream if desired. Sprinkle with crystallized ginger and chopped pecans. These steps are optional, but they sure do add to the custard. I love the crystallized ginger!
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Old March 8, 2012   #27
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Gluten Free Pumpkin Cheesecake

Well, Fall is certainly in the air and on the Internet. Pumpkin recipes are swirling around throughout the blogosphere. It's really a shame that pumpkin is relegated to such a brief window of time. We race to eat pumpkin bars, muffins, and pies until we burst and then pumpkin is tossed aside for the rest of the year. There is just something soothing and comforting about pumpkin as it ushers in the holiday season.

This year at the pumpkin patch, my daughter was interviewed by the local news. She was so excited to tell them about the big pumpkins she was picking.

All right, lets get down to the business at hand. If you haven't made the gluten free graham crackers that I gave you the recipe for this Summer; shame on you it's not too late. Oh, before I forget, I must give proper credit here. My wife made this cheesecake and took most of the pictures. I did help a little to make it and I've helped a lot to eat it.

Gluten Free Pumpkin Cheesecake
Crust:

2-1/2 cups GF graham cracker crumbs

2 tsp cinnamon
8 Tbs butter (1 stick softened)


Filling:

24 ounces cream cheese (3-8oz packages, softened)

1-3/4 cup pumpkin (1-15oz can Libby's Pure Pumpkin)

1 cup granulated sugar

1/4 cup light brown sugar (packed)

2 eggs
2/3 cup evaporated milk

2 Tbs cornstarch

1-1/4 tsp cinnamon

1/2 tsp nutmeg


Topping:

2 cups sour cream (16oz, room temp)

1/3 cup granulated sugar

1 tsp vanilla


Bake at 350 degrees F for 55-60 minutes. Add topping and bake 5 more minutes. Allow to cool on a rack for 30 minutes. Place in the refrigerator for several hours before serving. After reading the post, my wife wanted to make sure it was clear that you leave the ring on the spring form pan until the cheesecake has cooled completely.

Here is where I really helped. I pulsed the graham crackers in the food processor to make crumbs. Phew!!! I'm exhausted, my wife took over from here.

Mix together the graham cracker crumbs, cinnamon, and melted butter. Press the mixture firmly in the bottom of a 9 inch spring form pan. It is also helpful to line the bottom of the pan with parchment paper first.

Mix together the pumpkin puree and cream cheese. Add the sugars and beat until light and fluffy. Beat in the eggs and evaporated milk. Next, add the cornstarch, cinnamon, and nutmeg; combine thoroughly.

Pour the filling in to the pan over the crust. Bake at 350 degrees F for 55-60 minutes or until the edges are set but the center moves slightly.

While the cheesecake is baking, combine sour cream, sugar, and vanilla for the topping. After the cheesecake has baked for 55-60 minutes, remove it from the oven and spread the topping on evenly. Return the cheesecake to the oven for 5 more minutes to set the topping. Remove and cool on a rack for at least 30 minutes. After 30 minutes, place the cheesecake in the refrigerator and chill for several hours or overnight to help set the filling.

Finally, slice a piece of rich, creamy pumpkin cheesecake. I can't help myself, I had to top it off with a little whipped cream. It's not a necessary step, but hey, how can you go wrong with whipped cream on pumpkin? Enjoy over and over and over again!!!
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Old September 15, 2012   #28
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Bisquick Pumpkin Cake Recipe

In need of some easy picnic dessert recipes? Try this Bisquick

Pumpkin Cake recipe. Homemade Bisquick recipes and very easy dessert recipes are combined in this delicious recipe.

Cooking Time: 50 min

INGREDIENTS
3 cups Bisquick baking mix
1 cup sugar
1 cup brown sugar, packed
1/4 cup + 1/3 cup butter
4 eggs
2 cups pumpkin
1/4 cup milk
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons hot water

DIRECTIONS
• Heat oven to 350 degrees F.

• Grease and flour a 12-cup Bundt cake pan.

• Beat Bisquick, sugar, brown sugar, 1/4 cup butter, cinnamon, cloves, ginger, nutmeg, milk, eggs and pumpkin in large mixer bowl on low speed, scraping bowl several times, for 30 seconds.
• Beat on medium speed, scraping bowl occasionally, for three minutes.

• Spread batter in pan.
• Bake until wooden pick inserted in center comes out clean, about 50 minutes.
• Cool 10 minutes.

• Remove from pan.
• Cool completely.
• Drizzle with glaze.

• For glaze, heat 1/3 cup butter over medium heat until delicate brown.
• Real butter works best for this.
• Blend in powdered sugar and vanilla.
• Stir in enough hot water to make proper consistency for drizzling over cake, usually about 2 to 3 tablespoons.
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Old October 28, 2012   #29
Zana
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Pumpkin Pie with Candied Ginger
Annie B. Bond
December 14, 2002


The sweetness of pumpkin and the fresh spiciness of ginger are a match made in heaven. This mouth-watering pie is an adaptation of a recipe perfected by the great chef James Beard. It could set the standard for Thanksgiving desserts.
We also include three other divine pumpkin pie recipes: A Pumpkin Pecan Streusel Pie, a lower-calorie Canyon Ranch spa version with only 125 calories per slice, and our favorite classic version, Best-Ever Pumpkin Pie. Enjoy!

INGREDIENTS
Dough for 2 pie crusts

2 cups pumpkin puree

6 large eggs

2 cups heavy cream

2/3 cup sugar

1/2 cup cognac

1 teaspoon ground cinnamon

1/4 teaspoon freshly-grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoons salt

1/2 cup finely chopped crystallized ginger

whipped cream for garnish

DIRECTIONS
1. Preheat oven to 425F. Divide dough in 2 pieces and roll out to two 11-inch rounds. Place dough in bottom of two 9-inch pie plates. Line pie shells with aluminum foil and fill with dried beans or pie weights. Bake shells 12 minutes. Remove foil and weights and set pie shells aside. Reduce oven temperature to 375F.

2. For filling: in the work bowl of a food processor, combine pumpkin, eggs, heavy cream, sugar, cognac, spices, and salt and pulse to blend. Spoon or pour half of filling into each pie shell. Dot the surface of the filling of each pie with pieces of crystallized ginger.

3. Bake the pies until a tester inserted in the center comes out clean, 35 to 40 minutes. Serve each slice with a dollop of whipped cream.

Makes 2 pies.



Read more: http://www.care2.com/greenliving/pum...#ixzz2AcOPKlhS
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Old October 28, 2012   #30
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Vegan Pumpkin Pecan Pie
Melissa Breyer
November 24, 2008

I for one have never been over the moon for any vegan pecan pie recipes that I’ve encountered. It’s possible that I just can’t shake the ghost of my grandma’s famous eggy, buttery pecan pie extravaganza. (And maybe some of you can help by directing me to your favorite vegan version?) But in the meantime, I have become pretty enamored with a variation on the theme inspired by a recipe from Whole Foods Market: A vegan pumpkin pecan pie. I (truly, seriously) love pumpkin pie, and my feelings for pecan pie are just as deep–so I wasn’t quickly sold on the idea of combining the two already perfect species. But as a way to get a very scrumptious vegan pecan-y pie, I think it’s very clever. I’m sold. What do you think?

Crust

2 1/2 cups all-purpose flour

1/2 cup pecans

1 teaspoon sea salt

1 tablespoon Sucanat (see notes)

1 cup trans-fat free vegetable shortening (see notes)
Filling
16-ounces extra firm lite silken tofu

2 cups pumpkin puree (canned, or fresh–here’s how)
1/2 cup Sucanat (see notes)

1/4 cup plus 2 tablespoons maple syrup

1 teaspoon pure vanilla extract

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup pecan halves

DIRECTIONS
1. For the crust: Pulse flour, pecans, salt and Sucanat in a food processor until ground, then add shortening and pulse until almost combined. Add 3 tablespoons ice water and pulse until just blended.
2. Collect dough into two balls and flatten each into a disc. Cover in plastic wrap and refrigerate for two hours until firm. When chilled, roll out into a 9-inch circle on a floured board and place into an 8-inch pie pan. Refrigerate until ready to use.

3. Make the filling: Preheat oven to 400F. Place tofu in a food processor or blender and blend until creamy. Add pumpkin, Sucanat, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves and blend well.

4. Set aside some pecan halves for garnish. Toss remaining pecan pieces with remaining 2 tablespoons maple syrup in a small bowl and then place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour, or until tester inserted in the center comes clean. Set pie aside to let cool. garnish with remaining pecan halves.

NOTES
Sucanat is a great natural sweetener that you can read about here. If you don’t have Sucanat, you can use the sugar of your choice.
For vegetable shortening, I like Spectrum Organics which is trans-fat free and made with 100% Organic Expeller Pressed Palm Oil.


Read more: http://www.care2.com/greenliving/veg...#ixzz2AcNQLUZ7
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