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	<title>gfe--gluten free easily &#187; pumpkin</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Home for the Holidays: Alisa of Alisa Cooks &amp; Go Dairy Free with Pumpkin Bread &amp; 5 Prizes</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-alisa-of-alisa-cooks-go-dairy-free-with-pumpkin-bread-5-prizes/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-alisa-of-alisa-cooks-go-dairy-free-with-pumpkin-bread-5-prizes/#comments</comments>
		<pubDate>Sun, 18 Dec 2011 15:44:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[7 Quick Start Tips for Living a Healthy Gluten-Free Fit LIfe]]></category>
		<category><![CDATA[Alisa Fleming]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[Delight]]></category>
		<category><![CDATA[Diane Eblin]]></category>
		<category><![CDATA[Erin Elberson]]></category>
		<category><![CDATA[Go Dairy Free]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[home for the holidays]]></category>
		<category><![CDATA[laura b. russell]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[The Gluten-Free Asian Kitchen]]></category>
		<category><![CDATA[The Gluten-Free Diner Cookbook]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12559</guid>
		<description><![CDATA[photo courtesy of Alisa Fleming (Alisa Cooks and Go Dairy Free) It’s Day 21 of our 26-day, 25-blogger, almost 100-prizes Home for the Holidays … Gluten-Free Style event! Today my dear friend Alisa (Alisa Cooks and Go Dairy Free) shares Holiday Pumpkin Bread. Gluten free and vegan (so dairy free and egg free)&#8212;and clearly delectable!&#8212;this [...]]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays: Stephanie of Gluten Free By Nature with Pumpkin Chocolate Chip Cookies &amp; 3 Cookbooks</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-stephanie-of-gluten-free-by-nature-with-pumpkin-chocolate-chip-cookies-3-cookbooks/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-stephanie-of-gluten-free-by-nature-with-pumpkin-chocolate-chip-cookies-3-cookbooks/#comments</comments>
		<pubDate>Wed, 14 Dec 2011 04:07:46 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[gluten free by nature]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[Jules cookie mix]]></category>
		<category><![CDATA[Jules gingersnap/graham cracker mix]]></category>
		<category><![CDATA[jules gluten free flour]]></category>
		<category><![CDATA[laura b. russell]]></category>
		<category><![CDATA[pumpkin chocolate chip]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[stephanie fourie]]></category>
		<category><![CDATA[the food allergy cookbook]]></category>
		<category><![CDATA[The Gluten-Free Asian Kitchen]]></category>
		<category><![CDATA[The Whole Life Nutrition Kitchen Cookbook]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12439</guid>
		<description><![CDATA[photo courtesy of Gluten Free By Nature This post is linked to Gluten-Free Wednesdays. Today I have the pleasure of sharing a post from another good friend. What’s that you say? I say that about everybody in this series? Well, truth be told, you’re right! Everyone participating in this series is a good friend of [...]]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Thirteen Pumpkin Recipes (Including Pumpkin Pecan Pie) and Lots of Treats (No Tricks!) for a Happy Halloween</title>
		<link>http://glutenfreeeasily.com/thirteen-pumpkin-recipes-pumpkin-pecan-pie-treats-no-tricks-happy-halloween/</link>
		<comments>http://glutenfreeeasily.com/thirteen-pumpkin-recipes-pumpkin-pecan-pie-treats-no-tricks-happy-halloween/#comments</comments>
		<pubDate>Mon, 31 Oct 2011 18:43:16 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[treats]]></category>
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		<category><![CDATA[candy]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[Halloween]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pumpkin butter]]></category>
		<category><![CDATA[smoothie]]></category>
		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11540</guid>
		<description><![CDATA[Pumpkin (or Cushaw Squash) Pecan Pie

Ingredients

3 eggs, divided
1 cup pumpkin (or cushaw) puree
1/3 cup granulated sugar
1 tsp pumpkin pie spice
2/3 cup honey
3 tbsp melted butter (dairy or non-dairy)
½ tsp vanilla extract
1 cup pecan halves
Instructions

Slightly beat one egg. In a medium-sized bowl, mix egg, cushaw puree, 1/3 cup granulated sugar, and pumpkin pie spice well. Pour into unbaked gluten-free pie crust.

Beat remaining two eggs. In same medium-sized bowl which you just emptied, add eggs, honey, ½ cup granulated sugar, butter, and vanilla. Mix well. Stir in pecans. Spoon over pumpkin (or squash) mixture.

Bake at 350 degrees for about 45 to 50 minutes or until filling is set. Cool. Top with Cinnamon Honey Whipped Cream, if desired.

Shirley’s Notes: While I love crustless when it comes to pies, for this recipe I used a press-in pie crust recipe that I like. Pumpkin puree, canned pumpkin, or puree from any similar squash can be used in this recipe. If you would like to make this recipe sugar free, coconut or palm sugar may be substituted for the granulated sugar, but you may want to reduce the amount slightly as coconut/palm sugar sometimes offers a richer taste.

Pie recipe adapted from recipe on Thanksgiving card from our local food bank]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Velvety Pumpkin Spice “Latte” and Five Other Kid-Friendly Seasonal Hot Beverages</title>
		<link>http://glutenfreeeasily.com/velvety-pumpkin-spice-latte-and-five-other-kid-friendly-seasonal-hot-beverages/</link>
		<comments>http://glutenfreeeasily.com/velvety-pumpkin-spice-latte-and-five-other-kid-friendly-seasonal-hot-beverages/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 16:34:26 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[diagnosis]]></category>
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		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[warning]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[go ahead honey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11505</guid>
		<description><![CDATA[Pumpkin Spice “Latte” (Non-Coffee, Gluten Free, Dairy Free, Refined Sugar Free)

Ingredients 

About 1 ½ cups of unsweetened almond milk (or any milk of your choice; see notes)

About 3 tbsp pumpkin butter (I used this gfe recipe, which uses honey, but as stated in the recipe maple syrup or agave nectar can be substituted for an equally delicious vegan option) 

Instructions 

Stovetop method: Add milk to saucepan. Heat over medium to medium-high heat. Slowly stir in pumpkin butter. (I use my mini whisk, which is great for mixing single servings of beverages.) You want the latte mixture to steam, but not boil, so be vigilant. Fill mug. Enjoy! 

Microwave method: Fill mug to almost full; leave about ¾ to 1 inch at the top. Whisk or stir in pumpkin butter. Microwave on HIGH for about 2 ½ minutes, hitting PAUSE to stir about halfway through. Enjoy! 

Makes one serving. 

Shirley’s Notes: I love this non-coffee pumpkin spice latte made with almond milk. The texture is perfection---velvety smooth. It actually looks like pumpkin pie “batter,” too. If you want to substitute full-fat coconut milk, you’ll want to use a mixture of full-fat coconut milk and water. If you have a mug that holds 1 1/2 cups, I recommend using about 1 1/4 cup of full-fat coconut milk and 1/4 cup water. Cashew milk is another great option. And if you consume cow dairy, then regular milk would be fine, but I would use regular milk or 2% milk. If you drink Vanilla Almond Milk, you may not need as much pumpkin butter, but your Vanilla Pumpkin Spice Latte will no doubt be equally delicious. You may top your latte with some of my gluten-free, dairy-free Honey Whipped Cream or Diane’s gluten-free, dairy-free, vegan whipped cream for a truly decadent delight.]]></description>
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		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>Pumpkin Butter Pecan Chocolate Chip Bars (Gluten Free, Grain Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/pumpkin-butter-pecan-chocolate-chip-bars/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-butter-pecan-chocolate-chip-bars/#comments</comments>
		<pubDate>Mon, 17 Oct 2011 22:52:51 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[the spunky coconut holiday]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11287</guid>
		<description><![CDATA[Pumpkin Butter Pecan Chocolate Chip Bars (Gluten Free, Dairy Free)

Ingredients

2/3 cup coconut (or palm) sugar (or more, to taste; see notes)
½ cup coconut oil, liquefied (or more; see notes)
2 large eggs
2/3 cup pumpkin butter (made with pumpkin puree, cinnamon, cloves, ginger, allspice, nutmeg, sea salt, and honey; see recipe here)
1 tsp vanilla extract
2 cups almond flour (I use Honeyville Blanched Almond Flour)
1 tsp baking soda
¾ tsp sea salt
2/3 cup pecans, chopped
2/3 cup chocolate chips (see notes)

Instructions

Preheat oven to 375 degrees. 

Add coconut sugar to large bowl. Stir in coconut oil. 

Stir in eggs, pumpkin butter, and vanilla extract. Mix well.

Add almond flour, baking soda, salt, pecans, and chocolate chips, mixing until you have an even batter. 

Using spatula, spread mixture into lightly greased 9 x 13 baking pan. 

Bake for about 20 minutes or so. Check for doneness using toothpick. 

Cool in pan at least 15 minutes before cutting.

Shirley's Notes:  Ghirardelli Semi-Sweet Chocolate Chips are dairy free. Enjoy Life Mini Chocolate Chips and Mega Chunks are dairy free and made with evaporated cane juice. The latter are also grain free.  If you like wet and moist bars, you may want to use more coconut oil. Add one tablespoon of coconut oil more at a time until you get a really spreadable batter. Omit chocolate chips for a completely sugar free option. I lowered the sugar a tad for this recipe; if you like sweet, you may wish to increase the amount, but with the already sweetened pumpkin butter, the chocolate chips, and the natural sweetness of coconut sugar and pecans, we found this amount to be about right.]]></description>
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		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>Best Pumpkin Pie Ever and It&#8217;s Crustless, Gluten Free, and Dairy Free</title>
		<link>http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/#comments</comments>
		<pubDate>Tue, 25 Jan 2011 20:59:32 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Seasonal Sunday]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8764</guid>
		<description><![CDATA[Crustless Gluten-Free, Dairy-Free Pumpkin Pie--Best Pumpkin Pie Ever

2 eggs
1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin that I had frozen, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
¾ cup granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
1/8 tsp ground cloves
1 cup full-fat, canned coconut milk
¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)

Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients. Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!) Sprinkle with cinnamon. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin sometimes take slightly longer to bake due to higher moisture content if excess water is not drained before adding to recipe.)]]></description>
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		<slash:comments>97</slash:comments>
		</item>
		<item>
		<title>The Palate Peacemaker&#8217;s Pecan Butter &amp; Pumpkin &#8230; Uh Oh &#8230; Cake!</title>
		<link>http://glutenfreeeasily.com/the-palate-peacemaker-pecan-butter-pumpkin-bundt-cake/</link>
		<comments>http://glutenfreeeasily.com/the-palate-peacemaker-pecan-butter-pumpkin-bundt-cake/#comments</comments>
		<pubDate>Sat, 11 Dec 2010 06:36:21 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[bread pudding]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8200</guid>
		<description><![CDATA[I was lucky enough to find Desi Domo’s blog, The Palate Peacemaker, right after she started blogging back in April. As soon as I saw her joyous face and read one of her equally joyous posts&#8212;which are also always entertaining and captivating&#8212; I was hooked! First of all, don’t you just love her name? I think Desi Domo sounds like [...]]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Tortilla Chip Stuffing Makes Huffington Post Plus Pumpkin Corn Muffins</title>
		<link>http://glutenfreeeasily.com/stuffing-huffington-post-plus-pumpkin-corn-muffins/</link>
		<comments>http://glutenfreeeasily.com/stuffing-huffington-post-plus-pumpkin-corn-muffins/#comments</comments>
		<pubDate>Wed, 24 Nov 2010 12:26:05 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[corn muffins]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Huffington Post]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[top 10 most creative stuffing recipes]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7730</guid>
		<description><![CDATA[Pumpkin Corn Muffins

2/3 cup gluten-free all-purpose flour mix*
1/3 cup almond flour
1/2 tsp xanthan gum (optional)
1 tbsp baking powder
½ tsp salt
1 cup cornmeal
1 large  egg
1/3 cup extra virgin olive oil
1/3 cup honey (I used the wonderful honey from our bees)
3/4 cup pumpkin puree
1/3 cup water
2 tsp (or more) pumpkin pie spice, to taste (or mix of similar spices; I used cinnamon, ginger, and nutmeg)
additional cinnamon for sprinkling

Preheat oven to 375 degrees Fahrenheit. Grease muffin cups.

Mix flours, xanthan gum, baking powder, and salt. Stir in cornmeal.

Stir egg, olive oil, honey, and pumpkin into cornmeal mixture. Stir until just moistened and any flour or cornmeal chunks are broken up.

Fill greased muffin tins, sprinkle with cinnamon, and bake for about 15 minutes. Makes about 12 muffins.

*My typical gluten-free all-purpose flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed.

Shirley’s Notes: Use whatever vegetable oil that you'd like. I prefer the taste and nutritional value of extra virgin olive oil. The pumpkin factor ensures that these muffins are not crumbly. (My other corn muffins---these Honey-Sweetened Corn Muffins---can sometimes be a bit crumbly.) These can be made without xanthan gum, but, per usual, xanthan gum does help the ingredients bind a tad better. These muffins are not large and they will sort of settle after the first day and be even more compact. I plan to make them as mini-muffins next time.]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Pumpkin Butter Salsa Chicken, Michael Ruhlman, and Obsession</title>
		<link>http://glutenfreeeasily.com/pumpkin-butter-salsa-chicken-ruhlman/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-butter-salsa-chicken-ruhlman/#comments</comments>
		<pubDate>Mon, 01 Nov 2010 04:21:13 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[ruhlman]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7346</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. It wouldn&#8217;t seem like Pumpkin Butter Salsa Chicken, Michael Ruhlman, and Obsession would have anything in common. But, bear with me and I&#8217;ll tell you exactly how they all tie together. The other day when I shared the Pumpkin Butter recipe for this Pumpkin Pie Plus &#8230; series, I [...]]]></description>
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		</item>
		<item>
		<title>Pumpkin Butter Plus Cushaw (or Pumpkin) Pecan Pie</title>
		<link>http://glutenfreeeasily.com/pumpkin-butter-and-cushaw-pecan-pie/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-butter-and-cushaw-pecan-pie/#comments</comments>
		<pubDate>Thu, 28 Oct 2010 13:49:32 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Fight Back Friday]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[pumpkin butter]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[slow cooker]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7280</guid>
		<description><![CDATA[Slow-Cooked Pumpkin Butter

Two 15-ounce cans pumpkin or scant 4 cups fresh pumpkin puree
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground ginger
½ tsp allspice
½ tsp nutmeg
1 cup honey (I used raw honey from our bees)
Pinch of sea salt

Slow cooker method: Mix ingredients together well in a large bowl and transfer to slow cooker. Cook on low for 6 hours or longer. If  some liquid remains, leave slow cooker on for a longer period of time and leave lid off slow cooker for another 30 minutes to an hour at the end of your cooking time so that excess liquid can evaporate. Let cool and store in refrigerator.

Stovetop method: Mix ingredients together well in a heavy pot and cook over low heat, stirring constantly. Cook until thick (i.e., the consistency of any fruit butter, like apple butter). Let cool and store in refrigerator.

Because the raw honey acts as a natural preservative, this pumpkin butter will keep for up to 6 months in the refrigerator. Let me know if yours last long enough to test that out. I know ours won’t. I plan to use mine on bread, like the Classic Pumpkin Bread from yesterday’s post, as well as for savory dishes. Need to jazz up a chicken breast? No problem. Spread some pumpkin butter on it the last few minutes of cooking or right out of the oven or off the grill. How about a pork tenderloin made with pumpkin butter? That might make me push my Pork Tenderloin with Maple Glaze to the side, or perhaps I can just substitute pumpkin butter every time maple syrup is called for in the recipe. Now that’s an idea!

Adapted from recipe from celiac listserv; author unknown



Shirley’s Notes: I'm sure two teaspoons of pumpkin pie spice could be used in place of this recipe in place of the individual spices if necessary. I cooked my pumpkin butter for 6 hours in the slow cooker and then an additional 2 hours just because I wanted it super thick. I left the lid off for the last half hour of cooking so extra liquid could evaporate. (I've read that as long as you are cooking on low in a slow cooker that's working properly, you almost can't overcook pumpkin butter.) Note that canning pumpkin butter (or any mashed/pureed winter squash) is not considered safe. Refrigerated,jars of this pumpkin butter make great fall or holiday gifts. (I'm giving a jar to one of my girlfriends today as part of her birthday present.) Giving jars of the refrigerated version as gifts means that you can happily recycle well-cleaned, appropriately sized jars. A small jar for the newspaper lady (who always puts your newspaper in a bag when it's raining) or a large jar for Aunt Harriet (who always gets you confused with your sister), or vice versa---you decide. For the refrigerated version, remember to include instructions on the label or gift tag indicating that the pumpkin butter must be refrigerated right away. For this recipe, I used my 4-qt crockpot and it was about half full. A bigger crockpot could not be used for this same amount; the recipe amount would have to be doubled or tripled. Doubling or tripling the recipe would allow you to use a larger slow cooker if that’s the only size you have, plus it would allow you to make enough for gifts. Also, my large slow cooker has the automatic shutoff and warm mode whereas my smaller slow cookers do not offer that feature.]]></description>
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