Posts Tagged ‘pumpkin’

Pumpkin Pie Crumb Bars (Gluten & Dairy Free!)

We made it through Halloween, and next up is Thanksgiving! The one tasty thing they have in common is pumpkins, and I’m definitely in a fall baking mode! Again… LOL, and my waistline can attest to that! This recipe is simply fabulous! It combines the classic pumpkin pie taste with chewy oatmeal cookies and becomes a cake/pie hybrid in texture! Can we say YUM!? That’s putting it mildly…give this one a try and it’ll be your go to dessert for this Autumn baking & holiday season! Enjoy 🙂

Pumpkin Pie Crumb Bars (Printable Version)

Ingredients:Pumpkin Pie Crumb Bars Photo Nov 04, 2 07 35 PM

Oatmeal Crumb:
1¼ cups gluten free flour
½ teaspoon xanthan gum
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup brown sugar
½ cup non-dairy margarine, melted
1 teaspoon pure vanilla extract

Pumpkin Pie Filling:
¼ cup sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¼ teaspoon salt
2 eggs
½ teaspoon vanilla extract
1¼ cups canned pumpkin
¼ cup coconut/almond milk

Directions:
Preheat oven to 350 degrees F

Make the Oatmeal Crumb:
Spray an 8-inch square baking pan; set aside.
In a medium mixing bowl, combine the flour, gum, oats, baking soda and salt. Add the sugars. Add the margarine and vanilla, then stir until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake for 15 minutes.

Make the Pumpkin Pie Filling:
In another medium bowl, combine the sugars, cinnamon, nutmeg, ginger, cloves and salt. In a glass measuring cup, combine the eggs, vanilla, pumpkin & milk and whisk until well blended. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and bake for 15 minutes. Then sprinkle the topping evenly over the pie filling. Bake for 25 minutes. Remove from the oven and allow to cool 1 to 2 hours. Chill in refrigerator before serving and store in refrigerator.

Pumpkin Chocolate Chip Cookies (Gluten & Dairy Free)

I know, I know……I’m kinda on a pumpkin kick these days! Can you tell I’m ready for fall!? LOL  But really, what are you supposed to do with a huge ole can of pumpkin, especially when you’re freezer is full! I’m ok with it, cause I love pumpkin, so I’ll just keep the delicious pumpkin recipes coming! If you haven’t made the pumpkin swirl brownies I posted last you definitely need to! I made them in a mini muffin tin the 2nd time i made them and OMG, so stinking good! Addicting actually….good thing I can blame eating 4 of them in a day on being a prego craving! LOL Anyways…on to today’s recipe; Pumpkin Chocolate Chip Cookies. I had to make these twice because the first time i made them, I used the entire cup of shortening; bad mistake because I didn’t realize that shortening is made of mostly soybean oil, and with a soy allergy, lets just say the stomach-ache wasn’t worth it! But…these cookies were sooo yummy i wanted more! So, after I gave the entire batch away to hubbies office (which were devoured in less then 5 minutes!) I gave it another try! I substituted half the shortening for applesauce, and used my non-dairy butter for the other half instead of shortening. They turned out a little lighter and fluffier then the first batch but less greasy and much more healthy! They were eaten very happily and with no tummy troubles! All in all a winner in the end thats not only super tasty, but allergy friendly, and quick and easy to make! That said… hope you’ll give them a try and enjoy! 🙂

Pumpkin Chocolate Chip Cookies (Printable Version)

Pumpkin Choc Chip Cookies

Ingredients:
•    1/2 cup shortening or non-dairy butter
•    1/2 cup applesauce
•    1 cup white sugar
•    1 cup canned pumpkin puree
•    1 egg
•    2 cups gluten free flour
•    1 tsp xanthan gum
•    1 tsp baking soda
•    1 tsp cinnamon
•    1 tsp salt
•    1 cup Ghiradelli semi-sweet chocolate chips

Directions:
1.    Cream shortening/butter, applesauce, sugar, and pumpkin.
2.    Add egg and mix well.
3.    Add sifted dry ingredients and mix.
4.    Mix in chocolate chips.
5.    Using a cookie scoop, drop onto greased cookie sheet.
6.    Bake at 375 for 10-12 minutes.
7.    Remove from oven and cool on pan 3 minutes.
8.    Remove from pan and place on cooling rack.

Pumpkin Swirl Brownies

I am SO ready for fall! I absolutely love everything about Autumn; the crisp cool air, the beautiful leaves falling, a cozy fire in the fireplace, roasting marshmallows in our backyard bonfire, wearing comfy jeans and sweaters, and not to mention the food! Fresh crisp juicy apples right off the tree, fresh pressed apple cider, and pumpkin spice anything,….I could go on and on! LOL I’ve been in the mood lately for pumpkin, but also for chocolate….thus a new creation was born; Pumpkin Swirl Brownies. Ohhhh my goodness these are soooooo stinking good! I put mine in the fridge so they would keep longer (ha who was I kidding?!), and it was the best move Ive ever made! These taste just like pumpkin pie but with a brownie crust! Totally the best of both worlds! I think I ate almost the whole pan by myself, but hey, I’m eating for two now right, so it’s ok! These would probably be really tasty with whip cream on the top too! These are definitely on my top fall dessert list now, so Im sure they’ll be made quite often around here! Hope wherever you are it’s starting to cool down, and we can all enjoy some cozy fall weather! Get a great start on it by making these….trust me you’ll be thanking me later! LOL  Enjoy! 🙂

Pumpkin Swirl Brownies (Printable Version)
Pumpkin-swirl-brownies
Ingredients:
4 tablespoons non-dairy butter
1/3 cup dark chocolate chips
1 cup gluten free flour
½ teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup + 2 tablespoon solid-pack pumpkin
2 tablespoon vegetable oil
1/2 teaspoon pumpkin pie spice
1/4 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional

Directions:
1.    Preheat oven to 350 degrees. Grease an 8×8 inch glass baking dish.
2.    Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
3.    Beat in the flour, gum, baking powder, and salt in a large bowl; set aside.
4.    Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
5.    Divide batter between two medium bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and spice.
6.    Pour half the brownie mixture into the pan first and then top with the pumpkin batter. Put spoonfuls of the brownie mixture on top and use a knife to swirl batter. Sprinkle with nuts and chocolate chips, if desired.
7.    Bake until set, 30-35 minutes. Cool on a wire rack.

Gluten & Dairy Free Pumpkin Pie

Ok, I just have to say it….I LOVE pie!! And I never make it enough, simply because i HATE making pie crust! LOL I wish Pillsbury would just get on the gluten free ball and make those wonderful, ready made pie crusts and stuff, although i doubt they would be dairy free too. Anyhow….. I’m having Thanksgiving at MY house this year, in my wonderful new kitchen (photos coming soon, we’re just putting the finishing touches on!! YAY!) and so I figured I better start doing a test run on some things! Like the pumpkin pie, did you notice how i totally started with dessert?!? LOL  Yep…..that’s me, a dessert first kinda girl! I love pumpkin pie……and before I had to go dairy free, I just made a crustless pumpkin pie, and it was great! But……. now that I can’t have any dairy….. I was like, OMG WHAT am i gonna do!?! You can’t have Thanksgiving, or fall for that matter, without the pumpkin pie!! That’s when i decided I better get my butt into gear and get this pumpkin pie thing done! So…..here it is! And not to toot my own horn or anything but……..its amazing! Hubby had a piece of “regular” pumpkin pie (thanks mom!) and a piece of MY pie, and after the official taste test… you can not even tell the difference! Same taste, same texture! And the crust…. well lets just say I’m sold on this, because it tastes just like a regular pie crust, but guess what?! NO ROLLING!! And NO breaking! This crust is wonderful!! Its sooo easy to make, just mix and stick! LOL And it holds together! I’m on a little bakers high right now on the results of this pie! Pretty sure I’m set for Thanksgiving now! Haha…..of course just in case, I’d better make a few more…….you know, “just in case!” LOL Ok….. so give this your own test run……hope you enjoy it as much as i do!! Your gluten and dairy eaters will never even know the difference! 🙂

Gluten & Dairy Free Pumpkin Pie (Printable Version)

Ingredients:

  • 1/2 Cup Packed Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 11/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Full Fat Canned Coconut Milk
  • 1 Unbaked GF Pie Shell  (see below for recipe)

Directions:

Preheat your oven to 425ºF. Combine the sugars, cinnamon, ginger, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.

 Gluten & Dairy Free Pie Crust

Ingredients:

  • 1-1/2 Cups Gluten Free Flour
  • 3/4 tsp Xanthan Gum
  • 1-1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Vegetable Oil
  • 3 Tablespoons Cold Water

Directions:

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

Pumpkin Pie No-Bake Cookies (Gluten & Dairy Free)

Ok, so shortest post ever cause I have a million things to do, which is why I haven’t posted in awhile! I’m trying to be good and get back off sugar/yeast, which is realllly hard since all i wanna do is bake delicious fall goodies! Last night I gave in and needed something quick, so here it is! Pumpkin Pie No-Bake Cookies! (with chocolate  chips of course because I needed something chocolate!) They were super easy and quick to make, and taste pretty darn good too! Gluten free, dairy free, vegan and no bake?! Score!! LOL  I’ve got some great recipes coming soon! But in the meantime, give these a try and enjoy! 🙂

Pumpkin Pie No-Bake Cookies (Printable Version)

Ingredients:

  • 3/4 cup quick oats
  •  1/2 cup oat flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • Dash pumpkin pie spice
  • ¼ cup mini chocolate chips (opt)
  • 1/3 cup canned pumpkin
  • 2 1/2 tablespoons almond milk
  • 1 tablespoon oil
  • 1/2 tsp pure vanilla extract

Directions:

Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine, and form into balls or cookies. Store in fridge.

Pumpkin Spice Scones (Gluten & Dairy Free)

Brr….42 degrees outside right now?! Its really starting to feel like fall! YAY! So, here’s another autumn recipe….pumpkin spice scones!! YUM! These are seriously delicious! Not your typical dry scone, these are moist and full of spicy fall flavor! And they are just sweet enough with the glaze drizzled on top. And the best part?! They’re super easy and quick to mix up and are both gluten and dairy free! Score!!  I cut the recipe in half to only make 4, but once I tried these, I kinda wish i hadn’t! LOL They’re that good! These made me think of my mini pumpkin spice muffins, which I’ll be making soon, as I am now craving them! (I just checked and now that I’m dairy free too I’ll need to sub out the butter for dairy free margarine instead!) LOL Honestly ANYTHING pumpkin sounds amazing right now…. I’m sure I’m gonna be all pumpkin-ed out by Thanksgiving!! Ahem…..yeah right! LOL You can’t ever have too much of a good thing right?! Haha…..so give these both a try…. they are melt in your mouth delicious! Happy Fall! Enjoy! 🙂

Pumpkin Spice Scones  (Printable Version)

Ingredients:
1 cup gluten free flour

½ tsp xanthan gum
3 1/2 Tbsp sugar
½ Tbsp baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
3 Tbsp non dairy butter
1/4 cup canned pumpkin puree
1 ½ Tbsp almond milk
1 large egg

Glaze:
1 cup powdered sugar
2 tablespoons water
Directions:

Combine the dry ingredients in a medium bowl. Cut in the butter. In a separate bowl, whisk together the pumpkin, milk and egg.  Stir the wet ingredients into the dry ingredients to form the dough into a ball. Pat dough into an inch thick circle, cut into wedges and place on a parchment lined baking sheet. Sprinkle with sugar. Bake at 425 F for 14-16 minutes, or until light brown. Place on wire rack to cool. Drizzle with glaze.

Pumpkin Spice Pancakes (Gluten & Dairy Free!)

I may have outdone myself with these amazing, pumpkin spice pancakes! I told you, I love fall….and am craving fall foods lately. And I must not be the only one, because it seems all the recipes online are for pumpkin! LOL  I’ve always wanted to try pumpkin pancakes, but making them dairy and gluten free, I wasn’t sure how they would turn out. Well, I had some pumpkin to use, and was craving pancakes, so……there ya go! The result? Aaaamaaazing!! These are sooo incredibly light and fluffy! And the taste?!? Its like Autumn hit your tastebuds! haha They are super tasty with maple syrup, you could make your own apple cider syrup too……that’s next to try! But you know whats even better?  IF there’s leftovers, and that’s a big if! LOL, once its cooled…..seriously, slather on some vanilla frosting and roll it up! Its like a mini pumpkin cake roll! Which reminds me……I made that the other day, so I’ll need to update it to be dairy free as well! Ok…  now that i’m in pumpkin overload…. give these a try! Next up…. pumpkin spice scones!! YUM! Enjoy! 🙂

Pumpkin Spice Pancakes (Printable Version)

Ingredients:

1 1/4 cups gluten-free flour

1/4 tsp xanthan gum
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/8 tsp cloves
1 cup almond milk
1/2 cup canned pumpkin puree
2 tablespoons oil
1 egg

Directions:

Combine  flour, gum, sugar, baking powder, spices and salt in a medium bowl. In a separate bowl, whisk together milk, pumpkin, oil, and egg. Fold the wet ingredients  into the dry ingredients. Heat griddle to 350 degrees F. Pour 1/4 cup batter for each pancake onto the grill. Cook pancakes about 3 minutes, or until bubbles form. Flip and cook another 3 minutes or until golden.

Yield: six 6-inch pancakes.

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)

Ingredients:

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

Directions:

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

In the Spirit of Autumn

Hooray its October and is finally feels like fall! Got out my Autumn decorations and my fall-time cravings are already kicking in! So to start things off right……I’m going to share some great fall recipes. There are so many…I’ll be adding them for awhile! I’m going to start with pumpkin spice mini-muffins. There is also a cinnamon cream cheese spread, but if you don’t have time these muffins are amazing without it. Then we’ll move on to apple peanut butter cookies. Apples & peanut butter? Need i say more?!? LOL! YUM! They are best the first day because the outside is crisp but the inside is nice and soft. Once you put them in a container the apple really softens them up and well….they’re still good, they aren’t quite as good as the first day! I’d suggest making them when you know they’ll all get eaten right away like at a party. With just the 2 of us, it takes awhile to eat that many, but that’s a good thing! Then lastly, we have the amazing, cream cheese filled, pumpkin cake roll. It looks pretty darn impressive when serving guests! And regardless of what you might think…its actually very easy to make! and your tastebuds won’t be disappointed either! Even gluten-eaters will be grabbing this off the plate before you’ve even set it down! And I know this for a fact! 😉 It’s pretty funny the reactions you get from people when they taste these recipes…or even better……when they find out its yes….that’s right…gluten free! Now aren’t you happy to find out you can still have amazing food but without the gluten?! I know I sure am! So hope you enjoy these…..they are sure to make your house smell like fall and satisfy that fall food craving! Next on the post list…. Autumn Chowder and Gluten-Free Cornbread, so stay tuned! 🙂

Gluten Free Pumpkin Spice Mini-Muffins (Printable Version)

1 c gluten free flour + 1/2 tsp xanthan gum

1/4 c + 2 Tbsp sugar

1/2 Tbsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp salt

1/2 c canned pumpkin

1/4 c melted butter

1 egg

Topping:

2 Tbsp sugar

1/4 tsp cinnamon

2 Tbsp melted butter

Combine dry ingredients in bowl. In a glass measuring cup combine the butter, pumpkin, and egg. Stir into dry mixture until just combined. Using a small cookie scoop, fill 12 greased mini-muffin cups.  Bake at 375 for 12 minutes or until toothpick comes out clean. Remove muffins from pan and place on cooling rack. Mix cinnamon/sugar for topping. Dip tops of muffins in melted butter, then in the cinn/sugar mixture. Serve with cinnamon cream cheese spread if desired.

Cinnamon-Cream Cheese Spread

3 oz lite cream cheese, softened

3 Tbsp butter, softened

1 Tbsp brown sugar

1/4 tsp cinnamon

Combine in bowl. Beat at medium speed until creamy. Spread on muffins.

Adapted from: LandOLakes

Apple Peanut-Butter Cookies (Printable Version)

1/2 c shortening

1/2 c chunky peanut butter (Skippy is the best, but whatever brand you use is fine!)

1/2 c sugar

1/2 c brown sugar

1 egg

1/2 tsp pure vanilla extract

1 1/2 c gluten free flour + 3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 medium apple, peeled and shredded

In kitchenaid mixer or large bowl, cream the shortening, peanut butter and sugars until fluffy. Beat in egg and vanilla. Add in dry ingredients and mix well. Add in the apple. Using cookie scoop, place on greased cookie sheet. Bake at 375 for 10-12 minutes. Let cool on pan 5 minutes, then remove to cooling rack.

*** You can omit the apples on this recipe for some great plain peanut butter cookies! Just add a few spoonfuls of applesauce instead to help hold it together and bake the same!  🙂

Adapted from: Taste of Home

Gluten Free Pumpkin Cake Roll (Printable Version)

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup gluten free flour + ¼ heaping tsp xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY’S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING

4 oz lite cream cheese, softened

1/2 cup powdered sugar, sifted

3 tablespoons butter or margarine, softened

1/2 teaspoon vanilla extract

Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1/2 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Adapted From: Libby’s (Original Recipe on back of Pumpkin Can Label)

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