These gluten-free pumpkin desserts taste like fall on a plate! Healthier treats made gluten-free, paleo, vegan, refined sugar-free, and allergy-friendly.
Whether you're craving pumpkin pie, pudding, muffins, or bread, this post has got you covered with the best pumpkin recipes from TBG!
Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust
Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust
Gluten-free pumpkin pie filling made with 10 ingredients (and no evaporated milk!) in 10 minutes of active time nestled in a flaky & tender gluten-free pie crust. Top it with whipped crème fraîche for a festive fall dessert. For best results, make the gluten-free pie crust with Vermont Creamery cultured butter.
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15-Minute Creamy Stovetop Pumpkin Pudding
15-Minute Creamy Stovetop Pumpkin Pudding
Silky pumpkin pudding kissed with brown sugar and spices tastes just like the best pumpkin pie ever, only way easier. See the notes for a vegan option!
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Gluten-Free Pumpkin Spice Muffins with Oat Flour
Gluten-Free Pumpkin Spice Muffins with Oat Flour
Moist & lofty gluten-free pumpkin muffins made in 45 minutes with sweet rice, oat, millet, and tapioca flours and sweetened with maple syrup and coconut sugar. See the notes for flour subs and tested dairy-free and vegan options.
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Moist & Lofty Gluten-Free Pumpkin Bread (Dairy-Free)
Moist & Lofty Gluten-Free Pumpkin Bread (Dairy-Free)
This sneakily gluten-free dairy-free pumpkin bread gets an unbelievably tender, springy crumb from a blend of gluten-free flours: sweet rice, millet, and oat flours. Made with 1 bowl and 20 minutes of active time. Make it next-level delicious with a drizzle of buttery maple glaze.
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Moist & Lofty Gluten-Free Pumpkin Cake
Moist & Lofty Gluten-Free Pumpkin Cake
Whip up this tender, buttery gluten-free pumpkin cake with almond, oat, and rice flours in 15 minutes of active time. Top it with swoops of brown butter cream cheese frosting to make it extra-addictive.
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Gluten-Free Pumpkin Tart with Almond Flour Crust
Gluten-Free Pumpkin Tart with Almond Flour Crust
This gluten-free pumpkin tart combines a creamy, spiced pumpkin filling with a tender almond flour tart crust. Seems fancy, but it's easier than pie!
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Creamy Vegan Pumpkin Pie Bars with a Gluten-Free Shortbread Crust
Creamy Vegan Pumpkin Pie Bars with a Gluten-Free Shortbread Crust
Creamy pumpkin filling tops buttery shortbread crust for an effortless fall dessert that’s both vegan and gluten-free! Your guests will never guess that the secret ingredient is Hodo extra-firm tofu, which gives the bars body and helps them set. Bake up a batch to share or hoard them all to yourself.
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Silky No-Bake Pumpkin Pie in a Raw Vegan Crust
Silky No-Bake Pumpkin Pie in a Raw Vegan Crust
This raw vegan pumpkin pie is just as delicious as a traditional pumpkin pie, but it's free of grains, dairy, eggs, and refined sugar. It starts with a nutty crust that's made in a food processor and filled with a creamy cashew pumpkin mixture kissed with warming spices. Top it with coconut whipped cream or paleo vanilla frosting for a pretty and silky finish.
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Maple Pumpkin Pudding Chômeur {gluten-free, dairy-free option}
Maple Pumpkin Pudding Chômeur {gluten-free, dairy-free option}
This gooey pumpkin pudding cake comes together in under an hour. A trio of flours – oat, sweet rice, and millet – keep it gluten-free.
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Fudgy Pumpkin Cheesecake Swirl Brownies (GF)
Fudgy Pumpkin Cheesecake Swirl Brownies (GF)
Fudgy brownie batter gets swirled with rich & creamy pumpkin cheesecake in these dreamy pumpkin cheesecake brownies. Gluten-free option.
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Crunchy, Clustery Pumpkin Spice Granola
Crunchy, Clustery Pumpkin Spice Granola
These crispy, crunchy clusters of pumpkin granola are laced with maple, pecans, and golden pumpkin pie spice. Made with just 9 ingredients and 10 minutes of active time. So cozy! It's just the thing to enjoy on a crisp fall morning with yogurt or plant milk, fall fruit, and a swirl of nut butter.
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Gluten-Free Pumpkin Tart with Almond Flour Crust
Gluten-Free Pumpkin Tart with Almond Flour Crust
This gluten-free pumpkin tart combines a creamy, spiced pumpkin filling with a tender almond flour tart crust. Seems fancy, but it's easier than pie!
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Homemade Spiced Pumpkin Ice Cream
Homemade Spiced Pumpkin Ice Cream
A delicious homemade ice cream with all of the flavors of fall.
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*Golden* Pumpkin Pie Spice Blend
*Golden* Pumpkin Pie Spice Blend
A vibrant take on classic pumpkin pie spice. Turmeric adds golden color to enhance all your favorite pumpkin baked goods. If you prefer a more classic pumpkin pie spice, simply omit the turmeric.
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Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make any of these gluten-free pumpkin dessert recipes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Moist & Lofty Gluten-Free Pumpkin Bread (Dairy-Free)
Print Recipe Pin RecipeThis sneakily gluten-free dairy-free pumpkin bread gets an unbelievably tender, springy crumb from a blend of gluten-free flours: sweet rice, millet, and oat flours. Made with 1 bowl and 20 minutes of active time. Make it next-level delicious with a drizzle of buttery maple glaze.
Servings: 10 servings
Ingredients
Wet Ingredients
- 1 teaspoon softened vegan butter or coconut oil, for the pan
- 1 ⅓ cup (300 g) pumpkin puree (canned or homemade)
- ¾ cup + 2 tablespoons (190 g) organic granulated sugar*
- ⅔ cup (125 g by weight) sunflower oil (or other neutral vegetable oil)
- 4 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup (110 g) Bob's Red Mill gluten-free oat flour*
- ⅔ cup (105 g) Bob's Red Mill sweet rice flour*
- ⅔ 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 tablespoon + ¾ teaspoon golden pumpkin pie spice*
To Finish
- 1 recipe maple glaze (optional)
Instructions
- Position a rack in the center of the oven and preheat to 350ºF. Rub a 9x5 loaf pan with the butter or coconut oil and line the bottom and sides of the pan with two criss-crossed pieces of parchment paper cut to fit.
Make the Batter
- 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.
Bake the Pumpkin Bread
- 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.
Finish the Pumpkin Bread
- Meanwhile, make the maple glaze and let stand 20 minutes to thicken.
- 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.
Storage
- Store this pumpkin bread covered at room temperature for up to 1 day, or refrigerated for up to 4 days.
Notes
Ingredient Substitutions
- In place of sugar, sub by weight coconut sugar or maple sugar
- In place of oat flour, sub by weight sorghum flour or teff flour
- In place of sweet rice flour, sub by weight gluten-free all-purpose flour such as Bob's 1 to 1
- In place of millet flour, sub by weight sorghum flour or teff flour
- In place of tapioca flour, sub arrowroot flour
- In place of the golden pumpkin pie spice, you can use the following: 1 ½ teaspoons ground ginger, 1 ¼ teaspoons ground cinnamon, ½ teaspoon turmeric (optional, mostly for color), ½ teaspoon packed freshly ground nutmeg, ⅛ teaspoon ground allspice
- Bake an extra loaf, but don't glaze it yet. Tuck the whole loaf into a large freezer bag and freeze until needed, up to a month or two. When you're ready to enjoy, defrost the loaf (either in the refrigerator or at room temperature) then glaze the loaf, slice, and enjoy.
- Bake the loaf, but don't glaze it yet. Cut the loaf into slices, lay the slices on a small baking sheet lined with parchment paper for easy clean up. Layer any overlapping slices with parchment paper to prevent them from sticking together. Freeze the slices. Tuck the frozen slices into a freezer bag and freeze until needed, up to a month or two. When you're ready for a slice, pop one into a toaster oven and toast until defrosted and warmed through. Enjoy a warm slice with a scoop of ice cream. Or make a batch of glaze to drizzle over the slice as you toast them.
- If you're freezing slices of pumpkin bread that have already been glazed, let the slices defrost slowly at room temperature so that the glaze stays firm.
Nutrition
Calories: 420kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 3gCholesterol: 65mgSodium: 383mgPotassium: 256mgFiber: 3gSugar: 26gVitamin A: 5412IUVitamin C: 1mgCalcium: 90mgIron: 2mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
RPM says
Love this pumpkin bread!! It bakes up so tall, like the glutinous quick breads of yore, and I appreciate that it's dairy free in a way that doesn't require non-dairy products. I did use Miyoko's vegan butter in the maple glaze and it did come out delicious, but the bread's good enough on its own that it doesn't need it.
Alanna Taylor-Tobin says
Aw I'm so glad you liked the pumpkin bread on its own and with the maple glaze. Thanks so much for the note!