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.
- 2 cans pumpkin
- 1 c. agave nectar
- 4 eggs
- 2 c. Unsweetened So Delicious Coconut Milk
- 1tsp. pumpkin pie spice
- 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).
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?
- Go Ahead Honey It’s Gluten-Free hosted by Brittany of Real Sustenance
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Thanksgiving Traditions hosted by JDaniel4’s Mom
- Allergy Friendly Lunchbox Love hosted by Lisa of Allergy-Free Vintage Cookery
- Wellness Weekend hosted by Ricki of Diet, Dessert and Dogs