Pumpkin dessert help
- Emily Nov 17, 2004 01:43 PM
I want to make some sort of pumpkin dessert that everyone can enjoy this year; the problem is that I am working around a lot of allergies. Does anyone have a recipe that does NOT include the following:
Gluten - wheat, oats, rye, etc., not even white vinegar (distilled from wheat)
Corn - corn starch, corn syrup
Tree nuts - almonds, walnuts, pecans
Citrus - orange, grapefruit, lemon, lime or their juices
Most other fruits and veggies, as well as egg whites, soy, and dairy are OK.
I have made the following recipe for Pumpkin Cheesecake a couple of times w/ success. I propose that you could:
shop the health food store for a gluten free cracker (to make the crust) and leave out the nuts.
leave out the egg yolks but keep the whites
swap the cornstarch for arrowroot
It might not set up quite as solid without the yolks, but I'm betting with all that cheese, it will set pretty well. I'll be interested to see if others think that would work.
The cheesecake makes a really nice presentation. The first time I made it it looked EXACTLY like the one on the cover of Gourmet.
If you have a good health-food store nearby, you could see if they have a gluten-free frozen pie crust. It would likely be made from rice and/or soy flour. Then Google (or look on Recipezaar for) "vegan pumpkin pie" for the filling. I made one years ago that used silken tofu instead of the eggs and milk. It was delicious. You could also bake the filling as a custard and dispense with the crust. Or, as someone else suggested, do a crumb crust with gf cookies.