allergy free pumkin dessert?

Question

okay- I have two functions to make some kind of allergy free dessert for- I definitely want to use pumpkin-
we all know that butter, milk and cream make for the yummiest kinds of desserts but I am very limited on the ingredients-
I have 2 people with dairy allergies, 4 with gluten allergies, one with a corn allery and two with egg allergies . . . soooooo . . .

I am making pumpkin muffins for one event- I found a recipe that works.

I would like to do something a little more desserty for the second function, sooo besides just adding a cream cheese frosting as a side for those who don't have problem with dairy- does anyone have an absolutely delish pumpkin rescipe that has :
NO gluten
NO eggs
NO milk
NO butter
NO corn

And if that is not a challenge for you, can I hire you as my personal chef??!!?
LOL

Answer 1

Try this........

Pumpkin Pie

Ingredients:
2 cups canned pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cups water
6 1/2 T. corn starch (use arrowroot instead)
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ginger
pie crust*
Topping (optional)
1/4 cup brown sugar
1/4 cup coconut

Directions: Preheat oven to 375 degrees. In a medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake for 30 minutes or until firm. Remove pie from oven, sprinkle coconut topping on top. Bake 5 more minutes.

* See recipe below.

Pie crust

3/4 cup rice flour
1 teaspoon honey
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
1/3 cup butter or vegetable oil
2 tablespoons cold water

Stir dry ingredients together, making sure xanthan gum is evenly distributed. Cut in butter or oil and add honey. Add cold water a little at a time until a ball is formed. Roll dough to 1/8" thickness between two sheets of aluminum foil. Peel top sheet of foil off, and invert dough onto a 9" pie pan. Peel off other foil sheet. Prick dough with fork, and bake at 350 for 15 minutes until brown.

I noticed that one of the recipes above calls for marshmallows. They are made with corn syrup so check the package. You may want to omit them.

Answer 2

Pumpkin Crumble with Apples, Raisins and Bourbon
Ingredients


one 2-to-2-1/2 pound pumpkin, cut in 2-inch square chunks (rind on)
2 large Golden Delicious apples, about 1 pound
1/2 cup granulated sugar
juice of 1 lemon
1 1/2 sticks unsalted butter
1/4 cup bourbon
2 tablespoons raisins
1/4 teaspoon allspice
1/2 teaspoon cardamom
3/4 cup quick-cooking oats
3/4 cup lightly packed light brown sugar

Directions

1. Preheat the oven to 375 degrees F.

2. Place the pumpkin chunks in a roasting pan and pour in water to a depth of 1/4 inch. Cover tightly with foil. Place in the oven and cook for 30 minutes or until the pumpkin is just tender. Remove from the oven, cut away the rind and stringy flesh and cut the pumpkin flesh into slices about 2 inches long and 1/2 inch thick.

3. While the pumpkin is cooking, peel and core the apples and cut each apple into 16 slices. Toss the slices with the granulated sugar and lemon juice. Heat 1/2 stick of butter in a heavy saucepan over medium-high heat until it melts and starts to sizzle. Add the apple slices. Stir well. Add the bourbon, raisins, allspice and cardamom. As soon as the mixture comes to a boil, lower the heat, cover and simmer for 20 minutes. Then add the cooked pumpkin. Turn off the heat.

4. Make the topping: In a large mixing bowl, combine the oats,and brown sugar. Cut the remaining stick of butter into 16 or so pieces and knead it into the oat mixture until you have lumps the size of small peas. Do not overwork it.

5. Butter the bottom of a 12-inch oval casserole. Spread the pumpkin and apple mixture out in it and top with an even layer of the oat mixture. Place under a broiler until the top is sizzling brown, 2 to 3 minutes. Let rest for 5 minutes and serve.

Answer 3

Better make a fruit salad.

Or, you can make this recipe below. Instead of using whipped cream, use 2 2/3 cups Cool-Whip (non dairy). Should work fine.

Frozen Waldorf Salad

1/2 cup sugar
1/2 cup pineapple juice
1/4 cup fresh lemon juice
1/8 teaspoon salt
1 1/3 cups heavy cream, whipped
1/2 cup miniature marshmallows
1/2 cup red seedless grapes, cut in 1/2
1/2 cup crushed pineapple, drained
2 medium apples, diced, skins left on
1/2 cup diced celery
1/2 cup walnuts or pecans, roughly chopped
8 fresh or maraschino cherries
8 sprigs fresh mint leaves

In a saucepan, combine the sugar, pineapple juice, lemon juice, and salt over medium heat, stirring constantly, until thick. Remove from heat and let cool. Fold whipped cream into the cooled syrup mixture. Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8x8” pan and freeze until frozen throughout, at least 2 hours. Remove the salad from the freezer 5 minutes before serving. Cut into 8 squares. Garnish each serving with a cherry and a sprig of fresh mint. These can also be made in muffin tins lined w/ paper muffin cups for individual servings.

Answer 4

Easy Eggless Chocolate Cake INGREDIENTS 1 1/2 cups cake flour 1 cup white sugar 3 tablespoons unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 tablespoon distilled white vinegar 1 teaspoon vanilla extract 1/2 cup unsweetened cocoa powder 1 (14 ounce) can sweetened condensed milk 2 tablespoons butter DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 8 inch square pan. Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking soda and salt together. Make a well in the center and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. To Make Frosting: Combine the 1/2 cup cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread warm mixture over the top of a slightly cooled cake.

Answer 5

You can make a really great pumpkin cheesecake without that stuff. In a lot of health stores they have dairy free milk, butter, cream cheese, yogurt and sour cream...even vegan cookies and graham crackers.
Also there's lots of store that carry egg-substitutes. You can use any regular recipe and just substitue some of the products. It's not that hard trust me, I'm allergic to dairy products and I don't touch refined sugars so I alternate everything (=

With the crust you can be really creative and find a vegan and gluten free style gingerbread. I live in Oregon, we have a store called Food 4 Less that carries a huge health food section and you can find many of these items there. Good luck and I hope everything works out for you.

Pumpkin Cheesecake

Crust
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted

For crust:
Preheat oven to 350°F. Spray 8-inch-diameter springform pan with nonstick spray. Mix graham cracker crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake until crust is set and deep golden, about 12 minutes. Cool crust while making filling. Maintain oven temperature.

Filling
3 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
1 15-ounce can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Large pinch of salt

For filling:
Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.

Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.