This gooey pumpkin pudding cake comes together in under an hour. A trio of flours – oat, sweet rice, and millet – keep it gluten-free.
To feed a crowd, double the recipe and bake the chômeur in a 9x13-inch lasagna pan, increasing the baking time as needed.
This works beautifully when made dairy-free, too – we couldn't even tell the difference. I've included my favorite DF ingredient swaps in the ingredients.
Nutritional values are based on one of six servings.