Posts tagged: recipes with pumpkin

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie
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Pumpkin pie is very popular in the United States and Canada. It is a dessert pie with a spiced pumpkin-based custard filling. As pumpkin is a symbol of harvest, pumpkin pie is an essential part of the Thanksgiving meal – however, it can, of course, be made and appreciated whenever pumpkins are available. It is not often made and served in other countries.

With this recipe, you can make and serve a gluten-free pumpkin pie to your family and friends. The crust is golden and shiny while the filling is rich and mouth-watering.



• 1 ¾ cups of gluten-free flour
• ½ tsp xanthan gum
• ¼ cup of light brown sugar
• 125 grams of unsalted butter, cut into cubes
• ¼ tsp cinnamon
• ¼ cup of milk
• 2 large eggs

Pumpkin Filling:

• 1.4 kilograms of fresh pumpkins
• ½ tick of unsalted butter, browned
• 125 grams of sugar
• ¼ tsp cinnamon
• 2 tsp vanilla extract
• 4 tbsp gluten-free flour
• ¼ tsp of nutmeg
• 2 eggs, beaten


This recipe takes about 2 hours and 45 minutes to make. Serves 12.

Preheat the oven to 350°F.
Cut the squash in half, then remove the head and seeds.
Cut the squash into 8 slices, then put the slices in a baking pan.
Cover the pan with aluminum foil.
Bake in the oven at 350°F for 50 to 60 minutes.
Scoop out the flesh of the pumpkin and set aside.
Put flour, xanthan gum, light brown sugar, unsalted butter, and cinnamon in a bowl.
Using clean hands, mix the ingredients until you get a crumbly texture.
Make a well in the center of the bowl.
Pour milk and crack an egg open into the well.
Mix and knead until a soft dough is formed.
Wrap the dough in with plastic wrap and chill for 30 minutes.
Roll the dough out to form a large, round 1/4-inch thick sheet.
Carefully place the pastry sheet into a tart pan.
Press the bottom and sides, then trim excess pastry.
Prick the base with a fork, then place in the fridge to chill for 10 minutes.
Cover the pastry with plastic wrap and pour rice on top.
Blind bake the crust in the oven at 350°F for 10-12 minutes.
Put pumpkin and brown butter in a food processor.
Pulse until smooth.
Add sugar, cinnamon, vanilla extract, flour, nutmeg, and beaten eggs.
Blend until smooth.
Pour the pumpkin filling into the tart pan.
Using a spatula, evenly spread the filling.
Cut the excess pastry dough into strips, then arrange them on top of the filling forming a crisscross pattern.
Beat an egg in a bowl and brush it on top of the pastry strips.
Bake it in the oven at 350°F for 40 to 45 minutes.
Let the pie cool for a few minutes on a serving platter.
Sprinkle powdered sugar and cinnamon on top, slice, and serve.

Ideas And Tips:

• It is essential to prick holes in the pie dough. The holes allow the steam to escape so the pastry does not rise or puff up while baking.

Jamaican Steamed Fish With Crackers

Steamed fish is a very popular Jamaican seafood dish. Although the term ‘steamed’ is used, the style of cooking consists of poaching the fish directly in a soup base instead of placing the fish on a steaming rack. The pot is lined with aromatics and vegetables with a soup base or liquid. The fish is then placed on top of the vegetables and allowed to cook in the pot, covered with a lid. The bed of aromatics and vegetables not only prevent the fish from sticking to the pan while cooking but it also gives the fish aroma and flavor. Okra is the most commonly utilized vegetable in Jamaican steamed fish. The dish is also spicy, as the locals use scotch bonnet peppers. This healthy fish dish is a complete meal on its own but you can also serve it with crackers, biscuits or rice.


• 2 cups Grace fish tea mix
• 1 cup of diced Irish potato
• 1 cup of diced pumpkin
• 4 okras, sliced
• 4 medium red snapper, cleaned
• freshly ground black pepper
• 1 scotch bonnet pepper, chopped
• 1 medium onion, chopped
• ¼ cup of diced tomato
• 2 scallions, sliced
• 2 cloves garlic, chopped
• 4 sprigs fresh thyme


This recipe takes about 30 minutes to make. Serves 4.

Pour fish tea into a pot and boil over medium heat.
Put in potato, pumpkin, and okra.
Cover pot with a lid and simmer while you prepare the fish.
Cut a slit on each side of each fish.
Stuff each fish with some of the scotch bonnet pepper, onion, tomato, scallions, and garlic.
Sprinkle freshly ground black pepper on each side of the fish.
Arrange fish in the pot.
Add the rest of the vegetables and herbs on top.
Cover the pot with a lid and simmer for 5 minutes.
Turn off heat and transfer fish to a serving plate.
Arrange crackers around the plate.
Pour sauce and vegetables on top and serve.

Ideas And Tips:

• Grace fish tea is a product of Jamaica. It is a complete fish flavored soup mix in powdered form sold in a 1.6 oz packet. Simply dissolve it in 2 cups of water to use as your soup base.

Jamaican Steamed Fish With Crackers
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Pumpkin Cookies With Caramel Frosting

Pumpkin-flavored food is the best way to enjoy autumn. Everything from hot drinks, pasta, side dishes, and even desserts can be infused with pumpkin. This recipe is a simple yet delicious way to celebrate autumn. These cookies only take 10 minutes to bake. They are topped off with creamy and sweet caramel frosting. These cookies are moist and taste like mini pumpkin pies. They are great treats to eat with a hot cup of cocoa or tea.


• 1 cup of softened butter
• Half a cup of brown sugar
• Half a cup of white sugar
• 1 egg
• 1 tsp of vanilla extract
• 1 cup of canned pumpkin
• 2 cups of all-purpose flour
• 1 tsp of baking soda
• Half a tsp of nutmeg
• Half a tsp of ground cloves
• Half a tsp of ground ginger
• Half a tsp of salt
• 1 tbsp of cinnamon

Caramel Frosting:

• 3 tbsp of butter
• 1/4 cup of heavy cream
• Half a cup of packed brown sugar
• 1 cup of confectioners sugar
• 1 tsp of vanilla extract


This recipe takes 15 minutes to make. Serves 4 to 5.

Preheat oven to 350F.
In a bowl, mix together softened butter, brown sugar, and white sugar.
Add egg and vanilla extract. Beat until well incorporated.
Place canned pumpkin into the mixture and stir until it becomes orange. Set aside.
In a separate bowl, add flour, baking soda, nutmeg, ground cloves, ground ginger, salt, and cinnamon.
Stir well with a spoon.
Add the dry ingredients to the pumpkin mixture. Stir well with a spoon until it turns into a dough.
Lightly grease a cookie sheet and scoop out dough to form cookies.
Bake in the oven for 10 minutes.
In a saucepan, mix together butter, heavy cream, and brown sugar. Bring to a boil.
Add confectioners sugar and vanilla extract. Stir well and remove from the heat.
Let the cookies cool first before spreading the caramel frosting on top.

Ideas And Tips:

• You can put chocolate chips, dried fruit, or nuts to your cookie dough for that added crunch and flavor.

• It is ok to place parchment paper on top of your baking tray to make sure the cookies come out easily once baked.

• To make sure you don’t accidentally put eggshells in your batter, crack open the egg in a separate bowl. This allows you to check the egg first before pouring it into your dough.

Pumpkin Cookies With Caramel Frosting
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