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Pumpkin

Allergy-Free Dessert Recipe: Mom’s Pumpkin Pie
An egg-free, milk-free pumpkin pie for the holidays.
 
Recipe Information
Category: Pies
Recipe Created By: Littlebotsmom
 
  • Ingredients
2  cups  canned pumpkin
3/4  cup  brown sugar, firmly packed
1 1/2  cup  water
6 1/2  Tbsp  cornstarch
1  tsp  allspice
1/2  tsp  salt
1/4  tsp  ground cloves
1/2  tsp  ginger
1    pie crust, safe for your allergy set
  • Instructions
Preheat oven to 375 degrees F. In a medium saucepan combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 minutes until firm.
  • Comments
Eggless Pumpkin Pie

Photo courtesy of Kristin Johnston
  • Substitutions
 
This recipe is free of:
Milk Peanut Egg Soy Tree nut Corn
Gluten Wheat Fish Shellfish Sesame  
Other

Myrna  :silly:

Ingredients

Makes one 8-inch pie

  • 1/2 recipe Pate Brisee (Pie Dough)
  • All-purpose flour, for dusting
  • 2 cups homemade Pumpkin Puree, or 1 (15-ounce) can pumpkin puree
  • 3 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it’s even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
  2. In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.

pumpkin-gooey-cake

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Servings: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Easy

Allergy-Free Dessert Recipe: Pumpkin Cookies
Recipe Information
Category: Cookies
Recipe Created By: Atchance
  • Ingredients
  • 2 1/2  cups  flour of choice
    1  tsp  cinnamon
    1/2  tsp  baking soda
    2 1/2  tsp  baking powder
    1/4  tsp  salt
    1  cup  sugar
    1/2  cup  margarine
    1/4  cup  pure maple syrup
    1  tsp  vanilla
    1  cup  pumpkin
    1/2  cup  chopped walnuts (optional)
    1 1/2  cup  dried cranberries (optional)
  • Instructions
  • Preheat oven to 375 degrees. Combine flour, cinnamon, baking soda, baking powder, salt. Cream together, sugar and margarine, then gradually add and beat in maple syrup, vanilla, and pumpkin puree. Add and beat in flour mix. Add walnuts and/or cranberries if desired.

    Drop onto baking sheet and bake 8 minutes.

  • Comments
  • Chewy and yummy. Eat fast or freeze. Freezes really well, but prepared cookies don’t stay fresh long.
  • Substitutions
  • Corn free, Dairy free, Soy free, Wheat free, Gluten free ingredients may be used. Nut free without the chopped walnuts.
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame
    Other

    Myrna  :rose:

    spooktacular_pumpkin_cake

    1 package yellow or white cake mix
    1/2 cup vegetable oil
    4 large eggs
    1 cup canned pumpkin


    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    Dash of nutmeg
    1/4 cup water (add 2 tablespoons of water if eggs are small)

    1. Put cake mix in a large bowl. Make an indentation in the center and pour in the oil and one egg. Mix using mixer, then add the rest of the eggs one at a time, beating after each one.
    2. Add pumpkin, sugar, spices, and then water.
    3. Bake in greased and floured tube pan in 350°F (175°C) oven for 60 to 70 minutes (depending on oven calibration). Cool before removing from pan.
    4. Frost and decorate as desired.

    Makes 12 to 16 servings.

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    Reviews

    My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
    Thank you,
    Myrna

    Jackie

    Thank you myrna cake was a big hit.

    Bob