Pumpkin Pecan Cobbler

I made this Pumpkin Pecan Cobbler during Thanksgiving weekend.  It was delicious!  Last year during the holidays, I made Pecan Cobbler (EF).  While the pecan cobbler was also really good, it was really, really sweet!  The Pumpkin Pecan Cobbler is the perfect combination of pecan cobbler and pumpkin cake.  And you can top it with ice cream!  Yummy!  I will for sure be making this recipe again.

Pumpkin Pecan Cobbler - click to link to recipe

Notes:  I made this in a large loaf pan and had to cook it an extra 10 minutes.  Next time, I will double the amount of pecans!

Holiday Foods

As we are entering the holiday season, or as my husband calls it pie season, I wanted to share some of our favorite egg-free holiday recipes.  Click on the link below each picture for the recipe.  I hope you all have a Happy Thanksgiving, Merry Christmas and Happy New Year!!

Herb Turkey Breast {Slow-cooker} (EF, DF, GF)

Pot Roast {Slow-cooker} (EF, DF, GF)

Cornbread Dressing (EF, DF)

Mashed Potatoes (EF, DF, GF)

Cinnamon Jello Salad (EF, DF, GF)

Cranberry Nut Bread (EF, DF)

Pumpkin Pie (EF, GF)

Pecan Cobbler (EF)

Pecan Caramel Cheesecake (EF, GF)

Cut Out Cookies (EF)

Thanksgiving {Egg-free}

Ah... Thanksgiving week!  Are you getting ready to cook your feast?  It can be a little stressful, especially when food allergies are involved.  Here is a list of some of the holiday favorites you can find on our egg-free Thanksgiving Menu.

Herb Turkey Breast {Slow-cooker} (EF, DF, GF)

Cornbread Dressing (EF, DF)

Cinnamon Jello Salad (EF, DF, GF)

Pumpkin Pie (EF, GF)

Fall Baking . . . Pumpkins

We are making pumpkin pie today with the fresh pie pumpkins we got at a pumpkin farm this week.  I love this time of year!

Try cooking with fresh pumpkin.

Then you make your own roasted pumpkin seeds!

We are quickly approaching what my husband affectionately calls pie season. 

 Why not start it off with a pumpkin pie?

I love pumpkin chocolate chip muffins.  

They are one of my favorite treats!

Mmmm...  Pumpkin Spice Cake

Try some pumpkin waffles.

Pumpkin Waffles {Egg-free}

Another yummy fall recipe . . . Pumpkin Waffles.  This recipe comes from a great egg-free cooking blog, called Egg Free Bakery.  These waffles cook up so nicely and taste amazing.  We ate some with the recipe recommended Cinnamon Cream Cheese Syrup.  This syrup tastes very much like icing!  So, it tastes like eating pumpkin cake for breakfast!  Yum!  We also at some with pure maple syrup, which was also delicious.  Enjoy!

If you like this recipe, you may also like Pumpkin Chocolate Chip Muffins (EF, DF).

Pumpkin Waffles - Please click to link to recipe.

Pumpkin Pie {Egg-free}

I have been making this egg-free pumpkin pie for a few years.  My husband loves pie and thinks pie season (Thanksgiving through Christmas) isn't complete without a pumpkin pie!  Since I was experimenting with cooking with fresh pumpkin, I made a pie for him a little early this year.  It was even better than the canned pumpkin version!  Note, the cook time is a little longer for fresh pumpkin versus the canned pumpkin. 

In this recipe, I use gelatin for the egg replacement to get the desired taste and texture.  Cooking the pie in the same manner as the recipes containing egg gives it the same flavor.  But to keep the desired texture, it is best refrigerated.  If you keep the pie out, it may begin to sweat and soften.  But if you keep it refrigerated, you really can't tell any difference between this egg-free version and the egg-filled counterparts.  This may make you weary but you have to trust me!  This pie keeps my husband from feeling like he is missing out during the holidays and it is good enough to share with your non allergy friends and family!  Win for everyone, especially the pie baker, who can make one pie for everyone!

 Pumpkin pie made with fresh pie pumpkins.

 

 Pumpkin pie made with canned pumpkin. 

 Pumpkin Pie

1 (7g) envelope unflavored gelatin

3 T cold water

1 c (8 oz) evaporated milk

1 16 oz can solid packed pumpkin or fresh pumpkin puree

1 ½ t ground cinnamon

¼ t ground cloves

½ t cream of tartar

¾ c sugar

Prepared uncooked pie crust

Preheat oven to 425°.  Carefully transfer pie crust to a pie plate.  Trim excess pastry and crimp edges.  Set aside.  In a small bowl, sprinkle gelatin over water to soften.  Set aside for a few minutes.  Bring milk to a soft boil.  Remove from heat and add gelatin stirring until dissolved.   Let cool slightly.  

Blend together pumpkin, cinnamon, cloves, cream of tartar and sugar, until well combined.  Very gradually, add the milk mixture to the pumpkin mixture, mixing constantly.  Once all of the milk mixture has been added, scrap the sides of bowl to make sure fully incorporated.  Pour into pie plate over prepared uncooked crust.  

Bake at 425° for 10 minutes.  Reduce heat to 350° for about 40 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 4-6 hours.  Keep leftovers refrigerated. 

If using fresh pumpkin, bake at 425° for 10 minutes.  Reduce heat to 350° for about 50 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 6-8 hours.  Keep leftovers refrigerated.  

To make gluten-free use your favorite gluten-free pie crust.  You can also make pumpkin custard cups, pour evenly into eight 6 ounce ramekin cups.  Place the filled ramekins on a rimmed baking sheet.  Bake at 350° for about 25-30 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 3-4 hours.  Keep leftovers refrigerated.  

Serves 8

Cooking with Fresh Pumpkin

We visited an orchard/farm and picked up some pie pumpkins.  Rather than just sit them outside, like I normally do, I decided to try to cooking them into pumpkin puree to make some of our favorite fall pumpkin recipes.  The two pumpkins I used yielded about 3 cups of puree.  It was the perfect amount to make Pumpkin Chocolate Chip Muffins (EF, DF) and Pumpkin Pie (EF, GF).  Then I roasted the seeds!

We all agreed that the fresh pumpkin was moister and even more delicious than the canned puree.  For both recipes, I did need to increase the cook times a little to allow for the increased moisture.  I will be sure to note the time differences in my recipe posts.  What will you make with your fresh pumpkin puree?

 Pie pumpkins cut in half and ready to go in the oven.

Fresh pumpkin puree ready to make Pumpkin Chocolate Chip Muffins (EF, DF).

Mmmmm!

Cooking with Fresh Pumpkin - For instructions, click here.  I used the baking method.  This link also includes boiling and microwave methods.

Roasted Pumpkin Seeds

It is pumpkin carving time!  I decided to make roasted pumpkin seeds this year.  The roasted seeds turned out perfectly crunchy and make a great snack.  I think we have started a new tradition at our house!

 

Roasted Pumpkin Seeds - For roasting instructions, click here.

Pumpkin Chocolate Chip Muffins {Egg-free, Dairy-free}

We LOVE these muffins.  They are my favorite fall sweet treat!  If chocolate and pumpkin together sounds weird to you, you can easily make them without the chocolate chips.  Enjoy!!

 

Pumpkin Chocolate Chip Muffins

1 c plain pumpkin

½ c margarine*, melted

1 c sugar

1 T pumpkin pie spice

1 t baking soda

2 t baking powder

1 1/2 c flour

1 c semi-sweet chocolate chips*

Grease muffin tin or fill with liners.  Blend pumpkin and margarine.  Mix in sugar.  Add pumpkin pie spice, soda and baking powder, blending until incorporated.  Slowly mix in flour.   Stir in chocolate chips.  Pour evenly into prepared muffin cups.  Bake at 350 degrees for about 20 minutes.  (If using fresh pumpkin, cook about 25 minutes.)  Cool at least 5 minutes in muffin pan.
Makes 12 muffins.

*If you are on a dairy-free diet make sure these two ingredients are dairy-free.

Note:  If you use canned pumpkin, one can contains slightly less than 2 cups.  If you want to double the recipe, using one full can will work just fine.

Easy Pumpkin Spice Cake {Egg-free, Dairy-free}

October is here!  Time for pumpkins . . . more specifically pumpkin cake!

Before food allergies, I always loved making bundt cakes.  I think they are an easy way to make a pretty cake.  Once my husband was diagnosed with an egg allergy, I figured my bundt cake making days were over.  Without egg, it is hard to find a cake that will hold together well enough for to be turned out of a bundt pan.

I have seen several recipes online that are made by simply mixing canned fruit and a cake mix.  Some also add water.  Don't make the ones that add water.  I tried that one first and it did not work.  I found this recipe for Two Ingredient Pumpkin Cake on allrecipes.com.  The recipe suggests using a 13x9 pan but some of the reviewers had used a bundt pan so that is what I tried.  It worked!  The second time I made this cake, I added oil and additional baking powder.  Adding a little fat, enhances the flavor.  Veggies sauteed in oil do taste a bit more scrumptious than those that are simply steamed with water . . .  I was a little worried that the added oil would make the cake texture too heavy so I also added a little baking powder.  

For this recipe to work, you need to use an 18.25 oz cake mix.  I used Duncan Hines^® because it was the right weight and the mix is egg-free AND dairy-free.  Score for my readers that have both allergies!  For the picture, I topped the cake with a simple dusting of powdered sugar.  I think you could also use a prepared icing as most do not contain egg and many don't contain dairy.  From what I can find online, it appears that the Duncan Hines^® Creamy Home-Style Cream Cheese Frosting and Classic Vanilla Frosting and  do not contain egg or dairy.  Now how any cream cheese frosting doesn't contain dairy is beyond my understanding but it would be a delicious treat for those that normally can't have it.  If you can have dairy in your diet, try this delicious maple-pecan glaze or this rich cream cheese frosting. 

  
Easy Pumpkin Spice Cake

1 (18.25 oz package) Duncan Hines^® spice cake mix

1 (15 oz) can pumpkin
1/3 c vegetable oil
1 t baking powder

powdered sugar for dusting

Preheat the oven to 350^o.  Spray bottom and sides of a bundt pan with cooking spray.  Using an electric mixer, combine the cake mix, baking powder, oil and pumpkin.  Blend on medium speed for 2 minutes, scrapping sides of bowl.  Spread evenly into the prepared pan.  Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.  Cool for at least 10 minutes in the pan, then invert to a wire rack to continue cooling.  Once cool, sprinkle with powdered sugar.  Store the cake in the refrigerator.  It tastes even better cold!