Archive for November, 2011

Pumpkin Paradise

Halloween to Thanksgiving, what can possible taste better during this lovely Autumn holiday season then pumpkin!?! I’ve been craving pumpkin anything and everything lately! So I’m going to share a few of my new fall faves!  Pumpkin Cranberry Muffins, Pumpkin Pie Milkshakes, and of course, Gluten free Pumpkin Pie! I’ve got some new ones I’ll be trying soon, so stay tuned! Enjoy! 🙂

Pumpkin Cranberry Muffins (Printable Version)
1 cup GF  flour + ½ tsp xanthan gum
1/4 cup + 2 Tbsp sugar
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup pumpkin puree
1 large egg, lightly beaten
2 Tbsp oil
1/2 cup nonfat milk
1/2 cup fresh cranberries, chopped

Preheat oven to 350 degrees. Coat a 6-cup muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.

Pumpkin Pie Milkshake (Printable Version)

1/3 cup canned pumpkin

1/4 – 1/2 cup milk
1/4 tsp vanilla
1/2 tsp cinnamon
Dash of cloves
Dash of nutmeg
2 Tbsp brown sugar
2 cup vanilla ice cream
1-2 (GF) graham crackers, crushed

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.

Adapted From: Our Best Bites

Crustless GF Pumpkin Pie (Printable Version)


Nonstick cooking spray

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

15 oz LIBBY’S 100% Pure Pumpkin

12 oz can evaporated milk


Preheat oven to 325 degrees F. Spray a 9 or 10 inch glass pie dish.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into prepared pie pan.

Bake for 45-60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

** Recipe from Libby’s


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