Fwd: Sweet Savvy Recipe #218 - Wheat-free Gingersnap Pumpkin Puffs + Harvest ...

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debraTo: cyndikrallSent: 10/24/2008 3:02:54 A.M. Pacific Daylight TimeSubj: Sweet Savvy Recipe #218 - Wheat-free Gingersnap Pumpkin Puffs + Harvest of Pumpkin Recipes

 

 

 

24 October 2008 Greetings! There are no gingersnaps in these wheat-free pumpkin puffs, but I gave them this name because they taste like gingersnaps!

Every year I come up with a new recipe for serving pumpkin for Thanksgiving dinner, and this is my offering for this year. They are very light and very low in fat but burst with autumn flavor.

I made these in individual serving ramekins, but you could also make it in a souffle dish, or fill a pieshell. It would be wonderful with a gingersnap crust. Chez Panisse Gingersnaps would make a great crust.

Be sure to use fresh spices for full flavor. If they've been sitting in your cabinet since last year, it's time for new ones. You can just buy small amounts in the bulk section of your natural food store.

The sweetness of this recipe was good using this amount of sweetener, but I think it could be reduced a bit if you want to use less.

Here are more pumpkin recipes to enjoy during pumpkin time. Pumpkin Face Pancakes and Jack-o-Lantern Pumpkin-Filled Cookies are great for Halloween.

 

 

Pumpkin Face Pancakes Jack-o-Lantern Pumpkin-Filled Cookies Twice Baked Pumpkin Apple Butter Pumpkin Pie Pumpkin Bread with Spiced Cream Cheese Pumpkin Nut Crumble Pumpkin Cheesecake with Gingerbread Cookie Crust Pumpkin Custard and Pie English Trifle

 

GINGERSNAP PUMPKIN PUFFS

makes 6 1/2 cup ramekins or 1 9-inch pie

1 3/4 cup roasted pumpkin puree (or a 15-ounce can)1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1/8 teaspoon salt1 tablespoon unsalted butter, softened3 Large eggs, separated into yolks and whites1/2 cup unrefined cane sugar (such as Sucanat or Rapadura)sifted powdered unrefined cane sugar (sold as "organic" powdered sugar)

 

 

Heat oven to 350 degrees F. In large bowl, whisk together pumpkin, spices, salt, butter, unrefined cane sugar, and egg yolks. In separate clean medium sized bowl, beat egg whites until stiff glossy peaks form. Fold 1/3 of beaten egg whites into pumpkin mix to lighten. Then gently fold in remaining egg whites. Grease ramekins or souffle dish with butter. Sift powdered sugar into the dishes and turn to coat bottom and sides. Shake out any excess. Spoon pumpkin mixture into prepared dish and place on baking sheet. Sift more powdered sugar on top. Bake on middle rack in top is golden and center jiggles slightly, about 45 minutes for ramekins and 60-65 minutes for souffle dish or pie. I would serve this with a dollop of vanilla Whipped Cream.

 

 

for more recipes and information on sweeteners and health, visitsweetsavvy.com got a question? want to share a recipe?, visitSweet Savvy Q & A Blog links to websites that sell natural sweeteners

 

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

 

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