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gluten free churros and pumpkin pie dip

gluten-free churros and pumpkin pie dip

gluten free churros and pumpkin pie dip

I have spent all weekend trying to write this post, and I am not sure why the words are not finding their way to the page.

I keep writing. And deleting.

And writing.

And deleting.

So, I think it is best just to move on to the food. Because I really can’t think of something witty to go with these delicious treats. Other than I have now learned my lesson: frying food before work is not a good idea when you have a 9am client meeting. Because you will spend the whole meeting wishing that you were outside the conference room eating. You will have your fingers and toes crossed and then you will eat 4 of them after the meeting. And still want more. Because they are all you have thought about since 5am. So just don’t do it.

I first made these bad boys last Sunday, when I was busy on a Mexican-themed cooking blitz. (I came up with the chilaquiles and a vegetarian taco bake that you will be able to find on Stockpiling Moms next week). I was bringing the taco bake to a dinner that some of my coworkers have with their friends on a regular basis, and I had to make sure that my food was worthy.

You know that is a major concern. I wanted to be invited back.

You are going to a potluck with people you don’t know. You have to bring food. And, if you are me, you want that food to be something stand out that people are going to remember.

And then, you have to make a dessert. Because, first, you are FrannyCakes. Second, you always want dessert and the likelihood that someone is bringing a gluten-free dessert to a potluck is highly unlikely.

So, I tweeted, and got a response.


How do you argue with that? Particularly since it was someone else who was going to be there.

Well, they were a hit – the people who didn’t know that I am gluten-free were genuinely surprised by that fact.

I made them a second time this week, to test some additional changes to the recipe, and it was the first time an office treat was gone before lunch.

Gluten-Free Churros with cardamom & ginger and pumpkin pie dip

Recipe Type: Dessert
Cuisine: Mexican
Author: Mary Fran Wiley
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 24
I started with a [url a href=”http://www.blackbird-bakery.com/baking/gluten-free-churros-with-coconut-chocolate-dipping-sauce/”]gluten-free churro recipe[/url] from my friend [url=”http://www.blackbird-bakery.com/”]Karen Morgan of Blackbird Bakery[/url]. I have adapted her recipe to work with an all-purpose blend and to work with weight measurements. I use vanilla bean paste because I feel it has a stronger vanilla flavor and additional spices in the sugar give these a bright flavor that goes very well with the pumpkin pie dip.
  • For the Dough
  • 70 grams (5 tablespoons) unsalted butter
  • 7 tablespoons milk
  • 5 grams (1 teaspoon) sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 egg white
  • 11 grams (¾ teaspoon) baking powder
  • 80 grams (1/2 cup + 1 tablespoon) gluten-free all purpose flour with a binding agent such as Cup4Cup or Jules’ Nearly Normal Flour*
  • 1 teaspoon vanilla bean paste
  • Vegetable Oil
  • For the sugar coating
  • 200 grams (1 cup) granulated sugar
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1 tablespoon cinnamon
  1. In a small saucepan over medium heat, combine the butter, milk, sugar and salt together and bring to a boil.
  2. Lightly beat together the eggs and egg white. Add the baking powder to the eggs and let stand for about 5 minutes while your ingredients are heating up. The baking powder should start to foam.
  3. As soon as the mixture is boiling add the flour and stir like crazy. A paste should form leaving a film on the bottom of the pan and it will start to turn into a ball.
  4. Place this dough ball into a food processor and pulse for about 20 seconds to loosen it up.
  5. Add the egg and baking powder mixture to the food processor, making sure that you get all the baking powder in. Also add the vanilla bean paste.
  6. Let the food processor run for 2 minutes.
  7. Put the paste, which will be really sticky, into a pastry bag fitted with a star tip.
  8. Let the dough stand for 20 minutes.
  9. In a pot or frying pan with at least 3″ sides, bring 2″ of oil to 350 degrees (if you don’t have a thermometer, the oil is hot enough when you put a skewer in the oil and bubbles form around it).
  10. Pipe 4-5 inch snakes of dough into the oil, using a sharp knife to cut the dough from the pastry tip.
  11. Cook them for a minute and a half on each side. They should be a deep golden color.
  12. Drain on paper towels.
  13. When all of the churros have been cooked, combine the sugar and spices in a 9×13 baking dish and toss the churros in the sugar mixture to coat.
  14. Serve promptly. These go great with my pumpkin pie dip.
If you don’t have those, use: 1 tablespoon sorghum flour, 2 tablespoons tapioca flour, 5 tablespoons cornstarch, 1 teaspoon guar gum

Gluten-Free Pumpkin Pie Dip

Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 5 mins
Total time: 5 mins
Serves: 24
This dip is great with the churros, but would also make a great filling for cream puffs or as a layer in a fall trifle. You could even serve it on a fruit tray at a party.
  • 1 15.5 ounce can (~440 grams) pumpkin puree
  • 1 16 ounce package (~450 grams) marscapone cheese
  • 100 grams (1/2 cup) brown sugar
  • 170 grams (1 1/2 cups) powdered sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  1. In the bowl of a stand mixer, beat together the pumpkin and marscapone.
  2. Add the brown sugar, beat in and scrape down the sides.
  3. Mix in the powdered sugar in 2 parts, scraping down the sides to make sure everything is mixed evenly.
  4. Stir in the spices and adjust to taste


gluten free pumpkin mousse pie

GF Ratio Rally: Pumpkin Mousse Pie

gluten free pumpkin mousse pieI am going to dedicate this post to my mom. She helped me pull together the recipes for this month’s rally while I am supposed to be on bed rest. And this month you will really see where I get my baking sense from.

Oh, you read that part where I am on bed rest? I had surgery last Thursday and it was a little rockier than we had anticipated. I am waiting for electric leads to scar into place in my spine and because they were placed with no wiggle room, I have to stay put so that everything stays where it was placed. The good news is that the surgery was successful, and when you are reading this, I will be at the doctor’s office for my post-op appointment. And hopefully talking my sister into some Pei Wei.

Now, back to the pie.

I have baked this crust before for Gluten-Free Girl’s summer Pie Party. And I love it. It is light, flaky and delicious.

You can bake pie crust from scratch. Really, you can. It is not scary, and you never need to buy frozen pie crust again. Just make a double recipe of crust and freeze the spare. If you have a food processor, this takes about 10 minutes and once you make it a couple of times, you will never need a pre-made crust again.

The entire rally this month is full of proof.

gluten free ratio rally logo

The crust is great. The ratio is so basic, I will never forget it. 3-2-1. Flour-fat-water. I should be telling you that the ratio reigns supreme. But as important as the ratio is, there is a secret. The secret to pie crust is not the ingredients, or their amounts, but how cold your ingredients are. I keep my vodka in the freezer at all times, if you don’t you’ll want to prepare ahead. I also tend to keep an extra pound or two of butter in the freezer (I buy it when it goes on sale). If you only keep enough butter on hand for your current baking (if such a person exists), then you need to freeze your butter (or vegan alternative). This recipe will also work with Crisco in pace of butter. But again, you want to make sure that it chills in the freezer over night.

There is no need to vary the ratio. You can add a teaspoon of sugar for a sweet pie, if you want. But you don’t need it.

Now, onto the pies. That’s right, pies plural. Mom and I made 2. I will link you to the Apple Maple Cream Cheese pie, but I want to talk to you about this pumpkin mousse pie. Yes, pumpkin mousse. I love traditional pumpkin pie. I really do, but I was certain that someone else was going to post about it (and they did, so go to the list of posts if you want a traditional pumpkin pie). I wanted to do something that put a new spin on a perennial favorite.

Mom and I made a pumpkin mousse pie to do just that. You simmer the pumpkin and cream with spices and then chill it and fold it to some cream that you have whipped and make an incredibly light and airy pie with just the right amount of spice for the season.

Before you bake my pie, make sure you take a moment to see all the other delicious pies from this month’s Ratio Rally hosted by Lisa from Gluten Free Canteen.

Charissa from  Zest Bakery made Apple Galette with Pisco Soaked Golden Raisins
Claire from Gluten Freedom made Autumn Pumpkin Spice Pie
Meredith from Gluten Free Betty made Blueberry Pie
Jean Layton made Cheese Crusted Apple Pie
Erin from The Sensitive Epicure made Chess Pie 
Silvana Nardone from Silvana’s Kitchen made Chicken Potpie
TR from No One Likes Crumbley Cookies made Chocolate Mousse Pie
gretchen from kumquat made deep dish chocolate bourbon pecan pie
Lisa from Gluten Free Canteen made Frangipane Apple Pie & Tart
Shanua from Gluten Free Girl & The Chef Fresh made Pumpkin Pie
Caneel from Mama Me Gluten Free made Green Tomato Pie 
Kate from katealicecookbook made Kale & zucchini tart
Caleigh from Gluten Free[k] made Leek and Potato Pie 
Rachel from The Crispy Cook made Maple Walnut Pie 
Morri from Meals With Morri made Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations 
Brooke from B & the boy! made Pot Pie
Mary Fran | frannycakes made Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Jenn from Jenn Cuisine made  Sweet Potato and Duck Pot Pie 
Meaghan from The Wicked Good Vegan made Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping 
~Mrs. R from Honey From Flinty Rocks made Mock Apple Pie
Irvin from Eat the Love made Double Butterscotch Apple Pie



Pumpkin Mousse Pie
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 8
A twist on a traditional and well-loved pie.
  • For the crust
  • 15 grams ground flax seeds
  • 45 grams brown rice flour
  • 45 grams sweet white sorghum flour
  • 30 grams sweet rice flour
  • 20 grams tapioca starch
  • 20 grams corn starch
  • 1/8 teaspoon salt
  • 1 stick butter, frozen
  • 1 tablespoon vodka, ice cold*
  • 1/4 cup ice water*
  • For the mousse
  • 1 15-oz can pumpkin puree
  • 1 cup plus 2 cups chilled heavy cream
  • cup granulated sugar
  • teaspoon cinnamon
  • teaspoon fresh nutmeg
  • 1/8 teaspoon salt
  • 4 fresh cardamom pods
  • 3 star anise pods
  • 2 tablespoons chopped crystallized ginger
  • 1 ½ teaspoons vanilla extract
  • 1 empty teabag meant for loose leaf tea or spice bag
  1. In a food processor, combine the flours, salt and butter. Pulse until the mixture resembles sand.
  2. Add the vodka and then add the water a little bit at a time. You want to add water just until you can get the dough to start to come together. If you add too much water, your crust can get tough.
  3. Pat the dough into a 4″ disk and wrap in plastic wrap. Chill for at least 30 minutes while you make the filling.
  4. In a medium saucepan, stir together the pumpkin, 1 cup of the cream, the cinnamon, nutmeg and salt. In the tea bag, add the cardamom, star anise and ginger. Close and add to the pumpkin mixture. Bring to a simmer and stir constantly. Simmer for 5 minutes. This is really more of a popping than a simmer because the mixture is so thick. Remove the tea bag of spices.
  5. Put the mixture in a bowl and refrigerate.
  6. Meanwhile, roll out the crust. Put in a pie pan, crimp the edges and pierce the bottom with a fork. Blind bake the crust with pie weights or dry beans in foil for 35-40 minutes. For the last 5 minutes of baking, brush with an egg wash if you want your crust to brown further.
  7. Chill the crust completely.
  8. Whip the remaining 2 cups cream until you have peaks. Fold 1/2 of the whipped cream into your pumpkin mixture to lighten it up. Then gently fold the pumpkin mixture into the whipped .
  9. Fill the pie crust with the mousse and decorate with some star anise and cinnamon (don’t eat the anise!). You will have some extra mousse. Just eat it with a spoon. I won’t tell. Or make a second crust and don’t fill either as full as the picture.

Don’t have a scale? Use 1 1/4 cups of a commercial all purpose blend.

You might not need all the water, be careful or your dough will bake up hard on the edges and be hard to cut.

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ginger pumpkin doughnuts

Ginger Pumpkin Doughnuts

ginger pumpkin doughnutsI am back with more doughnuts. And more pumpkin. Two things that I kind of love right now.

After a weekend filled with football in South Bend with Blondie’s family I declare that fall has actually begun. There was a crispness in the air before the tailgate that was decidedly fall. The Illini are ranked and Champaign is filled with a buzz about football that I haven’t seen before. It is time to over-indulge on football watching. Fall is decidedly here.

And since I had some leftover pumpkin, I decided that I could make some doughnuts. And make them taste like fall.

There might also be a video for this recipe. Maybe it will turn out. (Aren’t you glad that I am taking a video class and can make the food come alive on video now too?). And I will probably post it to share with you when it is finished, but I thought that it would be unfair to make you wait any extra time for this delicacy.

Gluten Free Ginger Pumpkin Doughnuts
#ratingval# from #reviews# reviews
Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 48
These might really just be cakes disguised as doughnuts. But douse them in some butter and toss them with cinnamon sugar and any confusion of them being cakes disguised as donuts goes away. They are also a 1 bowl recipe (yay!) that doesn’t require a mixer (double yay!). If you don’t have a mini-doughnut pan, bake them in a mini-muffin tin and have doughnut holes!
  • 240 grams (about 2 cups) all-purpose gluten-free flour* (100 grams (1/2 cup) sweet white rice flour, 50 grams (scant 1/2 cup)tapioca starch, 50 grams (1/3 cup) brown rice flour, 40 grams (scant 1/3 cup) sorghum flour
  • 180 grams (3/4 cup) sugar
  • 7 grams (1½) teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 100 grams(a generous ½ cup) pumpkin puree
  • 50 grams (1/4 cup) heavy cream or yogurt (not greek!)
  • 50 grams (2½ tablespoons) grade b maple syrup
  • 20 grams (1½ tablespoons) vegetable oil
  • 2 large eggs + 1 yolk
  • 1/4 cup chopped crystalized ginger (optional)
  • 300 grams (1½ cups) sugar
  • 1 teaspoon cinnamon
  • teaspoon ground ginger
  1. Preheat oven to 350 degrees. Grease your doughnut pan well.
  2. Whisk together flour, sugar, baking powder, pumpkin pie spice and salt.
  3. In a large measuring cup combine (while you weigh) the pumpkin puree, cream, maple syrup, oil, eggs and yolk. Whisk to thoroughly combine.
  4. Add the liquids to the flour and mix with a wooden spoon.
  5. Fill your mini doughnut pan only half full, (About 2 teaspoons of batter per well in the doughnut pan) otherwise they will bake over the top! Bake for 10-12 minutes. They are cooked when a toothpick comes out clean.
  6. Mix together sugar, cinnamon & ginger. Dip warm doughnuts into the sugar mixture and toss sugar over them to enrobe the donuts in spiced sugar. If the sugar doesn’t stick, brush them with melted butter and re-dip. There is plenty of extra (it just needs to be deep for the dipping/tossing)

You really want to use good maple syrup (grade B has the most maple-y flavor).
If you are going to use pre-blended flour, please use a good one. I like Jules’ Nearly Normal Flour and Cup4Cup from Williams-Sonoma. Bean based flours will not do well here.

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gluten free pumpkin spice cupcakes

Gluten Free Pumpkin Spice Cupcakes

gluten free pumpkin spice cupcakesToday felt like fall. There was a chill in the air. It rained a gloomy rain. I was wishing I had worn a sweater. This week is framed by college football. An Illini game last Saturday and a Notre Dame game this weekend. Fall has arrived.

And so has the insane amount of weekends filled with obligations. Blondie and I have one weekend “off” between now and November. There is a football game (our second in a row), a trip to Dallas, Blondie is running the Chicago marathon, reservations at Girl & the Goat, my aunt’s 60th birthday and a wedding.

But all that happening is ok because that means it is fall, and fall means pumpkin everything. Pumpkin lattes. Pumpkin soup. Pumpkin pancakes. Pumpkin pasta sauce. Carved pumpkins. And pupkin cupcakes.

That’s right. Pumpkin cupcakes. Gluten-free pumpkin cupcakes.

Here is the recipe in stop motion. It might make you a little hungry, so grab a snack before you watch it, and don’t say I didn’t warn you.

(I made this video for a class I am taking at U of I to get my portfolio beefed up for grad school)

Gluten-Free Pumpkin Spice Cupcakes with Cream Cheese Frosting
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 22 mins
Total time: 37 mins
Serves: 18
The flavor of fall in a cupcake.
  • 240 grams (2 cups) gluten free all purpose flour
  • teaspoon xantham gum (omit if your blend contains this)
  • 2 teaspoons baking powder
  • teaspoon salt
  • 1½ teaspoons of pumpkin pie spice
  • 1 stick (for the cake) + 5 tablespoons (for the frosting) butter, softened
  • 175 grams (3/4 cup) pumpkin puree
  • 320 grams (1½ cups packed) brown sugar
  • 2 large eggs
  • 1/4 cup milk (I used SoDelicious coconut milk)
  • 8 ounces cream cheese
  • 1 teaspoon vanilla
  • 225-350 grams (2-3 cups) powdered sugar
  • orange food coloring
  1. Preheat oven to 375 degrees.
  2. Whisk dry ingredients together.
  3. Cream together the whole stick of butter with the brown sugar.
  4. Mix in the eggs one at a time.
  5. Add half the flour and mix til combined.
  6. Next, stir in the milk and pumpkin puree. And mix thoroughly, scraping down the sides of your bowl.
  7. Add in the rest of the flour and mix completely.
  8. Use about 3 tablespoons of batter per cupcake. Don’t overfill your cupcake pan!
  9. Bake for 20-25 minutes. A toothpick should come out with just a crumb or two.
  10. Beat together the cream cheese (straight from the fridge) and 5 tablespoons of the butter until the mixture is light and fluffy. Add in the vanilla and 1/2 cup of sugar. Stir to combine. Add the remaining sugar a bit at a time so you don’t send powdered sugar flying around your kitchen. Keep adding sugar until the frosting is the desired consistency. Add color if desired.
  11. Pipe frosting on to each cupcake, and decorate as desired.

I have had great success with both Jules Nearly Normal flour and Cup4Cup All Purpose flour. If you are making your own blend use 80 grams sorghum flour, 8- grams brown rice flour, 80 grams sweet white rice flour and 80 grams tapioca starch.

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