Gluten-free pumpkin desserts that taste like fall on a plate. Healthier treats made gluten-free, paleo, vegan, refined sugar-free, and allergy-friendly.
This easy GF pumpkin cream pie starts with a press-in pecan-oat crust filled with stovetop pumpkin pudding, all smothered in billows of maple whipped cream.
One of my favorite-ever gluten-free pumpkin recipes. These healthy pumpkin muffins boast a floofy crumb and tender middles. Minimally sweetened with maple and coconut sugar with easy vegan and dairy-free swaps.
Wash these down with a glass of spiced pumpkin seed horchata for an extra special treat!
With a lofty, sturdy crumb and plenty of spice. Gooey maple glaze locks in flavor and moisture, keeping this gluten-free pumpkin loaf fresh for days. Serve slices with mugs of apple cider hot toddies.
Looking for paleo pumpkin bread? This almond flour pumpkin bread from Foolproof Living is a grain-free dream come true. Or try this GF vegan pumpkin nut and seed bread, adapted from Alternative Baker.
No oven? No problem! Creamy cashew filling lends a cheesecake vibe to this prettily swirled vegan pumpkin tart. No-baking required! Pipe the top with cashew cream cheese frosting or whipped coconut cream for an extra-pretty GF pumpkin dessert.
A Californian take on the Quebecoise dessert Pouding Chomeur. This self-saucing pumpkin pudding cake is easy to knock together for a crowd (or just yourself). Serve up gooey scoops with homemade vanilla ice cream or maple ice cream for a real treat.
Looking for a gluten-free pumpkin cake? Try this beauty from Snixy Kitchen.
Deep, dark, chocolatey brownies swirled with tangy pumpkin cheesecake swirls – what more could one want??
Looking for gluten-free pumpkin cookies? Try these beauties from Heartbeet Kitchen!
Homemade squash puree, buttermilk, and a crème fraiche swirl make this gluten-free pumpkin buttermilk pie extra special. A great way to use up buttermilk leftover from making gluten-free cornbread or gluten-free pancakes!
These easy stovetop puddings taste like the creamiest pumpkin pie without the fuss of a crust. Top these pumpkin puddings with whipped cream, toasted pecans, and buckwheat for an easy pumpkin dessert.
Or try my pumpkin flan recipe – an oldie but goodie!
With homemade winter squash puree, a nutty shortbread crust, and billows of maple whip, this gf pumpkin tart recipe turns out a stunning dessert that's easier than pie. Created for GFF: Gluten-Free Forever magazine.
Read all about my favorite gluten-free tart crust here, complete with a how-to video and step-by-step photos.
Planning to make several gluten-free pumpkin recipes? Save some time by mixing up a batch of this vibrant DIY pumpkin pie spice. You'll find yourself sprinkling it over oatmeal and stirring it into your coffee all autumn long.
More Gluten-Free Recipe Collections
- Gluten-Free Chocolate Desserts
- Gluten-Free Vegetarian Thanksgiving Recipes
- Gluten-Free Pies and Tarts for the Holidays
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these gluten-free pumpkin recipes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Gluten-Free Dairy-Free Pumpkin Bread with Maple GlazePrint Recipe Pin Recipe
- 1 teaspoon softened vegan butter or coconut oil, for the pan
- 1 1/3 cup (300 g) pumpkin puree
- ¾ cup + 2 tablespoons (190 g) organic granulated sugar
- 2/3 cup (125 g by weight) sunflower oil (or other neutral vegetable oil)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (110 g) Bob's Red Mill gluten-free oat flour
- 2/3 cup (105 g) Bob's Red Mill sweet rice flour
- 2/3 cup (95 g) Bob's Red Mill millet flour
- 3 tablespoons (22 g) Bob's Red Mill tapioca flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon fine sea or kosher salt
- 1 ½ teaspoon ground ginger
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon turmeric (optional, mostly for color)
- ½ teaspoon packed freshly ground nutmeg
- 1/8 teaspoon ground allspice
- 4 tablespoons (55 g) vegan or dairy butter, melted
- ½ cup (60 g) powdered sugar, sifted if clumpy
- 3 tablespoons maple syrup
- big pinch salt if using unsalted butter
- Position a rack in the center of the oven and preheat to 350ºRub a 9x5 loaf pan with the butter or coconut oil and line the bottom and sides of the pan with two pieces of parchment paper cut to fit.
- In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla.
- Place a mesh strainer over the bowl (or over a different medium-sized bowl) and sift in the oat, sweet rice, millet, and tapioca flours along with the baking powder, baking soda, salt, ginger, cinnamon, turmeric (if using), nutmeg, and allspice.
- Whisk the dry ingredients into the wet ingredients until smooth.
- Pour the batter into the prepared pan. Bake the pumpkin bread until a toothpick inserted near the center comes out with moist crumbs, 55 to 65 minutes. Check the loaf after 45 minutes and rotate if it’s browning unevenly or move it to the lower rack if it’s browning too quickly.
- Remove the loaf from the oven and let cool for 20 minutes, then remove from the pan and let cool completely on a wire rack, about 1 hour.
- While the loaf cools, make the glaze. Whisk together the powdered sugar, melted butter, and maple syrup until the mixture is smooth. Let cool until thickly pourable, about 20 minutes.
- Place the pumpkin bread still on the wire rack on a large plate. Pour the glaze over the pumpkin cake letting it drip down the sides. We like to scoop up extra glaze that collects on the plate and slather it on slices of pumpkin bread.
- Let the glaze set until firm (you can pop it in the fridge for 15 minutes to speed this up). Slice and enjoy.
- Store this pumpkin bread covered at room temperature for up to 1 day, or refrigerated for up to 4 days.