It's getting colder outside and the pumpkins are starting to pop out onto people's porches! My pumpkin-fever is just getting revved up! (If you missed my Gluten Free Pumpkin Pancakes last week you'll know I have a secret obsession with pumpkin. Maybe it's not so secret anymore... :) This may sound nerdy but around this time of year I LOVE to open one of those huge cans of pumpkin and then see all the different pumpkin recipes I can make trying to use the entire can up! In the past week we've had pumpkin pancakes, pumpkin cheesecake, pumpkin bread, pumpkin cookies, a pumpkin jellyroll... all recipes I hope to perfect and post soon! So, as I was looking for some of my favorite pumpkin recipes this year I remembered this one in particular that I used to make a few years ago. I originally found this recipe in a magazine and I think it is sponsored by Karo Corn Syrup. I'm not really sure though who the author is??? The only problem with this recipe- we try to avoid corn syrup like the plague! Corn Syrup (is made from corn) and 95% of all corn products on the market are made from Genetically Modified Corn. Genetically modified products are unhealthy because the body has a hard time recognizing them as food. They have been so drastically altered from their original. For example, ancient wheat used to have only 14 chromosomes. Today it has 42! Yikes! So, I know I've said this before but it's a good reminder... stay away from GMO foods if all possible. We proudly sell non-GMO cornstarch in our online store if you need some. In fact, I'm going to post 2 pumpkin cheesecake recipes that you can choose which one to make. One has cornstarch and the other does not. Both taste great. They're just slightly different with amounts. The first one is my favorite though. Gluten Free Mini Pumpkin Cheesecakes Recipe #1 (This has a slightly puffy cracked top) (Gluten Free, can be dairy free) Adapted by jalene from a recipe by Karo Ingredients:
Directions:
Bake for 35 minutes or until set. (This means if you slightly shake the pan the center does not jiggle and when you touch the top slightly it bounces back up.) Chill for at least 1 hour in the fridge. This can be made the day before and refrigerated overnight as well if you need a make-ahead holiday dessert. Simple cover before refrigerating. You'll notice these slightly "deflate" in the center after removing them from the oven. To "cover" this you can top with whip cream or dairy free whip cream and then sprinkle on some ground cinnamon. Gluten Free Mini Pumpkin Cheesecakes Recipe #2 (This has a traditional pumpkin looking top) (Gluten Free, Can Be Dairy Free Adapted by jalene Ingredients:
Directions:
Bake for about 35 minutes or until set. (This means if you slightly shake the pan the centers does not jiggle.) Chill for at least 1 hour in the fridge. Top with whip cream or dairy free whip cream and cinnamon. This can be made the day before and refrigerated overnight as well if you need a make-ahead holiday dessert. Simple cover before refrigerating. Notes from jalene:
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