Pumpkin is sooooooo good for you, it's a shame you don't find some other recipes to incorporate it into your diet more than one pie a year. How sad....

I always keep at least a dozen cans (or more when I find a bargain price for it) in our home food storage room. I use at least 2 cans (and sometimes 3 cans) of pumpkin each month. Last week I made gluten-free "Pumpkin Polenta Cake" (freezes well) and "Almond Flour Pumpkin Coffee Cake" and quinoa pumpkin pancakes (also stored in the freezer).

In October I gave a class to children at the Public Library where we read books about pumpkins and we make "Pumpkin Pudding", and as it turns out, a member here at the Cooking Forum was the originator of this recipe. A few years ago my Army Officer son-in-law and family were visiting after one of his deployments to the Middle East, and even though it was summer, he requested a Thanksgiving Dinner and I used the Pumpkin Pudding recipe and crushed gingersnaps on the top instead of baking his favorite, pumpkin pie. I've sent him the ingredients for making this recipe while on deployment and it's been a big hit.

"Impossible Pumpkin Pie" is another favorite around here, and I've been able to make it gluten-free. I hate to make pastry, so I'm a pro and non-pastry pies. The nice thing about "Impossible Pumpkin Pie", you can make it in a 9" square pan, or double the recipe and bake it in a 13x9" pan. Nobody misses the soggy pastry crust......

Another time I needed a large dessert to take to a pot-luck and I ran across this recipe and it was a hit. I had to send the recipe to a number of people after the pot-luck. The best I can describe it is a tasty combination of pumpkin pie and pecan pie - all in one.

PUMPKIN PIE SQUARES
1 c. flour
1/4 c. brown sugar (I use palm sugar)
1/2 c. butter
Mix until crumbly and press into a 13x9" pan. Bake 15 minutes at 350-degrees F.

In a large bowl combine:
1 15-oz. can pumpkin
1/2 c. brown sugar (I use palm sugar.)
1 can (13-1/2 oz.) can evaporated milk
2 eggs
1 t. cinnamon
1/2 t. powdered ginger
1/4 t. powdered cloves
Beat well and pour mixture over baked crust. Bake 20-minutes at 350-degrees F.

In a small bowl:
1 c. chopped pecans
1/2 c. brown sugar (I use palm sugar)
2 T. butter
Mix together and sprinkle over pumpkin filling and bake 15-20 minutes more at 350-degrees F. Cool in pan on a rack. Cut into 2" squares. Yield: 2 dozen.

-Grainlady

Our trad'l tday pie is a pumpkin chiffon....so nice to have something light after a heavy meal...lots of pumpkin flavor but it goes down so easily.

Here is Mamie Eisenhower's recipe for Pumpkin Chiffon Pie

This recipe, credited to "Mrs. Dwight D. Eisenhower, the White House," appeared without much fanfare nearly 60 years ago in a cookbook of favorite family recipes printed at a U.S. naval base. The Associated Press food editor at the time gushed that "our tasters, finishing their last mouthfuls with blissful satisfaction, declared it the best of its kind."

The filling is light on the tongue, with pleasant and balanced spices. Although a regular pie crust works fine, we recommend a shortbread or gingersnap crust for this pie. You also could make this in a 9-inch square pan, then cut it into squares.

Serve with lightly sweetened whipped cream or a dollop of creme fraiche.

Make Ahead: The filling can be made and refrigerated a day in advance. It's best to assemble the pie an hour or two before it is served.

SERVINGS: 8 - 12

INGREDIENTS

3 large eggs, separated into yolks and whites (see NOTE)
3/4 cup packed light brown sugar
1 1/2 cups canned pure pumpkin puree
1/2 cup whole milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup cold water
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup granulated sugar
One 9-inch baked pie shell (see headnote)

Here is a link that might be useful: Source, of course

I've had pumpkin pie made with molasses and dark rum. It was delicious. Go for it.

Only once a year?????? I buy pumpkin pie every week. Our local health food chain, Sprouts, has the best pumpkin pie ever. A huge wedge and a cold Coke is my favorite breakfast.

I always put molasses in my pumpkin pie. I also double the amount of ginger and allspice. I like a richer, darker taste to my pie. Rum I have never tried but if you like rum it should be good.

I have a crustless pumpkin pie that I make with rum or brandy or amaretto or Frangelico. If I do not put in the pie, sometimes I put it in the whip cream. All wonderful. I would not hesitate on the molasses either.

I, too, only make the impossible pumpkin pie, with a couple of slight variations. I put in the blender two bananas (removing a comparable amount from the canned pumpkin so it doesn't overflow) and a cpl. T. of rum. It's a delicious pie, easy to make and my family loves it - and not quite so "pumpkin-ey" in flavor. I make it the night before and keep it refrigerated ... along with the original impossible pie (custard with a little coconut).

I tried the molasses and rum recipe. I didn't like it but I think that may be more due to the fact that I simply do not care for pumpkin. The only reason I have made this once each year is more due to a concession to tradition than a dish I like. This will be the last time I have a pumpkin pie or any pumpkin dish for that matter.

In respect to one comment about Mamie's pie, about ten years ago I made Mamie's million dollar fudge recipe. As I remember it was not bad at all.

Grainlady and tish-
Please share more gluten/wheat free recipes here. I have 3 cans of pumpkin and can't figure out what I want to make with them. It's just for DH and me, so it must be gluten free and not too many calories. However i have to admit, rum and molasses sound delicious!
My Nana's and father's favorite was an old Bon Appetit Pumpkin Chiffon recipe from the 70's.
We loved the graham cracker crust and prefer the lighter texture as opposed to a normal pumpkin pie.

PUMPKIN CHIFFON PIE

9” Graham Cracker Crumb Crust (although a gingersnap crust sounds good too)
1 envelope of Knox Gelatin
2 Tblsp Rum
1 ½ cup canned Pumpkin
¾ Cup Brown Sugar -packed
½ tsp Salt
2 tsp Pumpkin Pie Spice
1/3 cup Milk
1/3 cup Sugar
3 Eggs- separated
½ cup Sour Cream

Chill crust.
Soften gelatin in rum.
Combine pumpkin, brown sugar, spice and milk in a saucepan. Bring to a boil over low heat, stirring often.
Beat egg yolks, blend in a small amount of pumpkin mixture and stir into remaining pumpkin mixture.
Cook and stir for 2-3 minutes.
Remove from heat and stir into soaked gelatin until it’s completely dissolved.
Chill a short time until filling sets�"it’s a short time (I used to stick the pot in the freezer so it didn’t take as long)
Beat egg whites until stiff. Gradually beat in white sugar. Fold whites and sour cream into pumpkin mixture and then pour into crust and chill.

If you like pumpkin pie and want to eat more pumpkin for the health benefits, try adding pumpkin puree to oatmeal as substitute for some of the liquid when you cook it. Add pumpkin pie spices and a little brown sugar or maple syrup or honey. Yum

compumom-

Here are some gluten-free recipes using pumpkin....
-Grainlady :-)

You can make Impossible Pumpkin Pie (a crustless pie) and use gluten-free Bisquick in the recipe instead of regular Bisquick, or follow this Betty Crocker recipe:
http://www.bettycrocker.com/recipes/gluten-free-impossibly-easy-pumpkin-pie/1d360c0a-cf13-41e9-afae-2d7c765048cb

Another good gluten-free substitute for Bisquick is Pamala's Baking & Pancake Mix:
2-1/2 c. Pamela's Baking & Pancake Mix + 3/4 c. butter, shortening or coconut oil (your choice). Cut fat into flour mix.

I use this high-fiber baking mix substitute - yields 1-cup:
1/2 c. almond flour
1/2 c. high-maize resistant starch
1/4 t. salt
1-1/2 t. baking powder
1 T. coconut oil
Blend together.

PUMPKIN PUDDING Makes 6\-servings (This is the recipe I make with the kids at the public library. You will find variations of this recipe on\-line, some use evaporated milk.) 1 can (15\-oz.) canned pumpkin 1/2 t. pumpkin pie spice 1\-1/2 c. milk 3.5 oz. package instant vanilla pudding mix (can be sugar\-free) Mix pumpkin and pumpkin pie spice together in a bowl with a wooden spoon. S\-l\-o\-w\-l\-y stir in the milk. Mix well. Add the instant pudding mix and stir slowly for about one minute until it thickens. Leave in bowl, or pour into individual serving dishes. Chill in refrigerator. Nutrition information using regular pudding mix, not unsweetened: Calories \- 110 Fat \- 1.5 g. Sodium \- 270 mg.

ALMOND FLOUR PUMPKIN COFFEE CAKE
This is a recipe I found at Honeyville Grain:
http://honeyvillefarms.blogspot.com/2013/10/almond-flour-pumpkin-coffee-cake-recipe.html#.VGEREGctBPA.

I actually made half a recipe using some leftover pumpkin puree from making another recipe and baked it in a 7"x4-1/2"x1" individual ceramic pasta dish which yielded 4 servings. A much better size for the two of us.... I used Swerve as the sweetener and palm sugar for the topping.

PUMPKIN BREAD (Adapted from: "Cooking for the Specific Carbohydrate Diet" \- by Erica Kerwien) 3/4 t. baking soda 1/2 t. salt 2 t. pumpkin pie spice 2 c. blanched almond flour (suggest Honeyville Grain) 1 c. pumpkin puree (canned or homemade) 1 c. honey (could also use part molasses for more flavor, and I have also used coconut nectar and agave nectar) 2 T. coconut oil (melted) 2 eggs Preheat oven to 350\-degrees F. Grease two 7\-1/2"x3\-1/2" loaf pans. In a bowl, combine all the dry ingredients in the order listed (baking soda through almond flour); blend well. In a separate bowl, combine the pumpkin, honey and eggs, blending thoroughly. Combine the wet and dry ingredients and blend well. Divide batter equally between the two prepared pans. Bake for 30\-minutes at 350\-degrees F, reduce oven to 325\-degrees F and bake 10\-minutes more. Bake until the outside is nicely brown and a toothpick inserted in the center comes out clean. \[Note: this bread gets very dark and the baking time will depend on how moist the pumpkin puree was.\] Cool completely on a wire rack and store the bread in the refrigerator, or freeze. ~~~~~~~~~~~~~~~~~~ PALEO PUMPKIN BREAD Elena's Pantry: http://elanaspantry.com/paleo-pumpkin-bread/ \[You will find a lot of great gluten\-free recipes at Elena's Pantry.\]

ALMOND FLOUR PUMPKIN MUFFINS
2 eggs
1/2 c. pumpkin puree
1/3 c. honey (I use low-glycemic coconut nectar*)
4 T. melted butter
1 t. vanilla
3/4 t. baking soda
1/2 t. salt
2 t. pumpkin pie spice
2-1/2 c. almond flour (suggest Honeyville Grain)
options: add 1/2 c. chopped walnuts and/or 1/2 c. raisins
Preheat oven to 325-degrees F. Line a regular 12-muffin tin with paper liners (optional - I also use silicon muffin cups) or grease if not using paper liners. In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins. When batter is blended, stir in by hand the almond flour, walnuts, and raisins. Spoon batter into muffin tin. Bake for 25-30-minutes, until golden brown and a toothpick comes out clean. To make 6 Jumbo-size Muffins, bake for 40-45 minutes.
*Homemade version of Coconut Nectar:
1-1/2 c. coconut palm sugar
1/2 c. water
Mix together in a small sauce pan and heat over low heat until dissolved. Store in the refrigerator. Can generally be used in recipes calling for honey.

Thank you!!