Pumpkin Pie Cheesecake Cupcakes – Gluten Free

Filling Ingredients:
2 8oz Packages Cream Cheese
1 Cup Libby’s Pumpkin Pie Mix
2 Eggs
1 Tbsp Gluten Free Flour

Gluten Free Pie Crust Recipe:
http://liskabora.com/gluten-free-pie-crust-recipe/

Topping Ingredients:
1/4 Cup Libby’s Pumpkin Pie Mix
1/4 Cup Sweetened Condensed Milk
1/2 Cup Heavy Whipping Cream
1/4 Package of Cream Cheese (approx 2 oz)

Preheat oven to 350. Start by making the pie crust and packing it into the bottom of your cupcake molds (silicone molds work great for this purpose). Place all the filling ingredients in a bowl and mix until smooth. Pour filling into molds and place into oven. Check the cakes periodically they appear firm and the tops has started to crack. For these cupcake sized cheesecakes, you will want to start checking after only 1/2 hour instead of the full hour you need for a full sized cake.

Remove from oven and allow cakes to cool completely before removing from the molds. Once cool, you can decorate them as well. Mix the topping ingredients until completely incorporated and smooth. Place bowl with topping into refrigerator for 1/2 hour, and place the mixer heads into the freezer. After 1/2 hour, remove and start whipping the topping. Once the topping has reached stiff peaks, you can place into a piping bag to decorate your cakes. Because of the cream cheese, this whipped topping will not “deflate” at room temperature like traditional whipped cream.

These cakes freeze exceptionally well.

Gluten Free Pie Crust Recipe

Ingredients:
10 oz Nuts (salted)
1 cup Stevia (or sugar)
1/4 cup Bob Mills GF Pancake Mix
1 tbsp cinnamon
1 stick butter
2 tbsp lemon juice
1 extra large egg

How to make gluten free pie crust.

Put all dry ingredients into food processor. Pulse until nuts are powdered and all ingredients are incorporated. Add the egg and lemon juice. Mix again until incorporated. Cut butter into cubes and mix into the dough. The butter does not need to be melted, we just want the cubes to be evenly distributed throughout.

Press dough onto cookie sheet to 1/4″ or so thick and place into 375 degree oven for 20 minutes or until brown.

Allow to cool and either crumble by hand, or give it another few pulses in the food processor until it reaches a crumbly/sandy consistency.

If you are placing into individual cupcake molds, this should make approximately 24 crusts (more if you prefer a thinner crust).  It works best by spooning the mixture into the molds until all are evenly filled.  You can then lightly push down by hand to flatten.

For full size pies, this will make approximately two 9 inch round crusts.  I just divided the mixture in half and put the unused portion in the freezer for later use.

Enjoy!

Pumpkin Soup

Ingredients:

* 2 tablespoons safflower oil
* 1 onion
* carrots as desired
* celery as desired
* 1 can pumpkin
* 1-2 sweet potatoes
* vegetable broth as desired
* cream sherry as desired
* optional cream as desired
* sea salt to taste
* 1/4 teaspoon grated ginger
* 1/4 teaspoon nutmeg
* 1/8 teaspoon allspice

Pumpkin soup is a great dish to grace the table at festive holiday events and warm you up on cold winter days.

Put all vegetables into the blender and mix until smooth. Place blended vegetables and all other ingredients into a soup pot, stir and simmer. That’s it, enjoy!