GF Recipes

Pumpkin Dessert: Go Ahead Honey It’s Gluten-Free

47 Comments 16 November 2011

Pumpkin Dessert:  Go Ahead Honey It’s Gluten-Free

Go Ahead Honey It’s Gluten-Free is an event started by Naomi of Straight Into Bed Cakefree and Dried.  This month, the lovely Brittany of Real Sustenance is hosting and has chosen the theme of Thanksgiving dishes.  So if you’re looking for some delicious gluten-free recipes to add to your Thanksgiving spread, check back here on November 19th, and I’ll link to Brittany’s roundup post.

My submission is a delicious Pumpkin Dessert that was inspired by my friend, Dorothy.

Thanksgivings and Thanksgivings ago, back in my gluteny days, Dorothy shared a pumpkin recipe with me that I absolutely fell in love with. It consisted of a pumpkin base sprinkled with white cake mix and pecans, baked, and topped with Cool Whip. It was utterly delicious, and I made it every year.  But since then my eating habits have changed drastically. In fact, after my gluten-intolerance diagnosis, Dorothy’s recipe was tossed out during my recipe box purge.  Why would I need it?  I’d never eat white cake mix again.

That was long before I learned that having food allergies doesn’t have to mean living in deprivation.

Adopting Shirley of gfe for Adopt a Gluten-Free Blogger, and making her pumpkin butter, pumpkin chocolate chip bars, and velvety pumpkin latte reminded me of Dorothy’s pumpkin recipe.  Dorothy was sweet enough to give me a second copy of the original recipe so I could attempt to make a gluten-free, dairy-free, and refined sugar-free version.

It ended up being grain-free as well, because I used almond flour.  I was thrilled with the results, and I think you will enjoy it too.

Pumpkin Dessert

By Heather


Pumpkin Base:


  • 1 c. almond flour
  • 1 egg
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 2 T. grapeseed oil
  • 2 T. agave nectar
  • 1/2 c. chopped pecans


1.  Preheat oven to 350.

2.  In a large mixing bowl, combine pumpkin, 1 cup of agave nectar, 4 eggs, So Delicious Coconut Milk, and pumpkin pie spice.  Beat well and set aside.

3.  In a small bowl, combine almond flour, 1 egg, salt, baking powder, vanilla, grapeseed oil, and 2 T. of agave nectar.

4.  Pour the pumpkin mixture into a greased 9×12-inch baking dish.

5.  Spoon the almond flour batter over the pumpkin layer in small dollops.  (There will not be enough batter to cover the entire dish.)  Then sprinkle with chopped pecans.

6.  Bake at 350 for 1 hour, but cover with foil about 30 minutes through the bake time just as the top crust begins to brown.

7.  Cool, chill overnight, and serve cold with Coconut Whipped Cream (recipe following).

Serves 10-12

Now top it with this.

Coconut Whipped Cream


  • 2 15-oz. cans of full-fat coconut milk (refrigerated)
  • 2 T. agave nectar
  • 2 tsp. vanilla


1.  Place two cans of coconut milk in the refrigerator for several hours or overnight.

2.  Scoop out the thick coconut milk at the top of each can and place it in a large mixing bowl.

3.  Add agave nectar and vanilla, and beat on high until white peaks form.

4.  Scoop and serve!

Keeps well in the refrigerator.

Thank you, Dorothy, for inspiring this post!  And I hope it reminds you all that living allergen-free doesn’t have to be prohibitive. You can have your cake and literally eat it too but without feeling miserable afterwards.

Don’t forget to check back here for a link to all of the gluten-free Thanksgiving dishes that will be submitted and showcased at Real Sustenance.

  • What is your favorite Thanksgiving dish?  Have you tried to make it gluten free?
  • What is your favorite pumpkin dessert?
  • What is your favorite Thanksgiving dessert?
This recipe is linked to:

Your Comments

47 Comments so far

  1. That looks awesome! Pumpkin is so versatile. One of my favorite thanksgiving desserts to make is my “banana raisin bake” it always comes out so good and it’s easy and quick too :)

  2. Alisa says:

    What a unique pumpkin dessert! I’m going to add it the round-up I have featured today on Go Dairy Free.

  3. Looks fabulous! Definitely can’t wait ot try this recipe out!

    • Heather says:

      So glad that you commented, or I wouldn’t have learned of your amazing blog!!! Love your current squash link up and that delish Spicy Cranberry Squash Chutney. How creative!

  4. So creative and love that it’s grain-free, Heather! One can never have too many pumpkin recipe in her holiday arsenal. :)

  5. What an interesting concept! Kind of like pumpkin pie filling and some kind of cake all in one. I love it!

  6. Angie Halten says:

    Looks delicious, can’t wait to try it!

  7. This looks really awesome! Coconut milk would make a great topping!

    What a great idea! I hope you will link this post to my Thanksgiving Traditions link up!

  8. Pumpkin Cobbler? Pumpkin, quick and simple = perfection!

  9. Yum! I’m putting this on our Christmas baking list. Cannot wait to try the coconut whipped cream, too. YumMY!

  10. mmm coconut whipping cream. It’s so amazing and paired with this pumpkin dessert it’s perfection.

  11. Nisrine M. says:

    What an absolutely lovely pumpkin dessert. I’m loving it.

  12. Heather says:

    Thanks, Nisrine. By the way, I need to spend a LOT more time at your blog. It is gorgeous, and I love Moroccan food!!!

  13. Oh wow, this looks great!! I have been wondering if you could make whipped cream with coconut milk – just brilliant. Thank you!

  14. Louanne says:

    Thank you for such a wonderful gf pumpkin dessert! I just printed the recipe so I can make it for Thanksgiving.

  15. Yum Heather! This looks so delicious… can’t wait to try it. My favorite Thanksgiving dessert is Pumpkin Chocolate Trifle, which is a lot of work, but totally worth it :) Have a great holiday!

  16. Alicia says:

    What size pumpkin cans did you use? I purchase in bulk from Costco and I have a feeling those cans might be a bit large for this recipe. 😉

  17. Rona says:

    This sounds fabulous! Just wondering, our store has 2 sizes of cans of pumpkin–which size does this recipe use??

  18. Rona says:

    oops, nevermind! LOL I just noticed someone else asked the same question! :)

  19. Natalie says:

    Mmm… this looks so darn yummy! Thanks for creating and sharing the deliciousness. I pinned it on pinterest!

  20. Jennifer says:

    This looks dreamy good! Maybe oat flour to replace the almonds, which my son can’t have? Hmmmm….

    My 3-year-old son had severe eczema until he was diagnosed with food allergies a few months back. I have a blog that shares our family’s battles with eczema, allergies, and asthma (yes, lucky guy has that too).

    I think the key is to learn from one another, so the more information out there to the masses, the better. With this in mind I’ve started a blog hop for anyone dealing with food allergies, eczema, or asthma, either for themselves or as a caregiver. If you’re interested in joining, please add a comment. I’d love to welcome you to the group.


  21. Diana says:

    Is agave nectar the same as agave sirop?

    • Heather says:

      Wikipedia says they’re the same thing, but I’ve never heard of it referred to as agave syrup before. I love Wholesome Sweeteners Organic Raw Blue Agave.

  22. Sara Dube says:

    Hey just wondering what brand of canned pumpkin did you use? E.D Smith has wheat in it, so I know I can’t use that kind. I used real pumpkin puree that I made myself but found the recipe not as solid as I would like the topping kinda sunk a bit. Any suggestions for this recipe when using fresh instead of canned?

    • Heather says:

      Hi Sara! I like to use Farmer’s Market Organic Pumpkin that I find at Whole Foods. I’ve never used fresh pumpkin in this recipe, but if you try it, please let me know. I’d love to know how it works out.

  23. esther says:

    you can actually add cocopowder to it, and leave it in the fridge overnight…it then starts to bubble a bit, and tastes like chocolatemousse!! yummie

  24. Nicole says:

    Can anyone suggest an alternative to almond flour? Another nut flour? tapioca flour? my brother is allergic to almonds..

    Thank you!


  1. November Go Ahead Honey, It’s Gluten Free Thanksgiving Recipe Roundup. | Real Sustenance - 21. Nov, 2011

    […] Gluten Free Cat we have an amazing looking Pumpkin […]

  2. More Great Recipes for Those Dairy-Free Holiday Dinners (and Desserts!) | - 22. Dec, 2011

    […] Pumpkin Dessert […]

  3. More Great Recipes for Those Dairy-Free Holiday Dinners (and Desserts!) - Go Dairy Free - 13. Aug, 2012

    […] Pumpkin Dessert […]

Share your view

Post a comment

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

Subscribe by Email

Enter your email address:

Connect with Me

Grab a Button!

© 2018 Gluten-Free Cat. Powered by Wordpress.