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Recipes
Gluten Free Pumpkin Chocolate Fudge
By HoldTheGluten
In a large saucepan (at least 3 quart), mix together sugars, salt, evaporated milk, and pumpkin on high heat
- Pumpkin Chocolate Fudge
- 3 cups white sugar
- 1 cup brown sugar (firmly packed)
- 1/4 teaspoon salt
- 1 cup 2% evaporated milk
- 1/2 cup canned pumpkin
- 7 ounces marshmallow creme
- 1/2 cup butter
- 1 1/2 teaspoons vanilla
- 12 ounces white chocolate chips
- 2 teaspoons pumpkin pie spice
- 2 squares Baker’s Chocolate (I used bittersweet)
- Candy thermometer (a meat thermometer worked as well!)
Gluten Free Pumpkin Cheesecake with Sour Cream Topping
By HoldTheGluten
Gluten Free Crust: In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (...
- Gluten Free Crust:
- Pumpkin Cheesecake with Sour Cream Topping
- 1/2 cup pecans
- 18 Health Valley Rice Bran crackers
- 8 Mi-Del GF Ginger Snap cookies
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 1/4 cup butter (melted)
- Cheesecake Filling:
- 3/4 cup canned pumpkin
- 1 1/8 cup white sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground mace
- 1 whole egg
- 4 egg yolks
- 3 (8-ounce) packages of cream cheese
- 2 tablespoons whipping cream
- 1 tablespoon cornstarch
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- Sour Cream Topping:
- 2 cups of sour cream (I used reduced fat)
- 1 teaspoon vanilla extract
- 3 tablespoons white sugar