Thirteen Pumpkin Recipes (Including Pumpkin Pecan Pie) and Lots of Treats (No Tricks!) for a Happy Halloween

gluten free, dairy free, refined sugar free, Halloween, pumpkin, candy

This post is linked to Gluten-Free Wednesdays.

I’ve never been shy about professing my love of all things pumpkin, so with Halloween here today and Son all grown up (mostly!), I’ll recap my gfe pumpkin recipes. Thirteen of them. Oooh, unlucky thirteen—scary! (I love black cats, too.) Then I’ll share some of the best gluten-free treat recipes around right now from my other gluten-free blogger buddies. Use these recipes for last-minute creations or make them in the next week or so before things really get scary with the approaching holidays. (You know the ones. If you are already doing a countdown, please do NOT tell me about it. We have Halloween and Thanksgiving to enjoy first.) Happy Halloween, all!  

My Original Crustless Pumpkin Pie ~ This recipe was my first foray into crustless pies. I’ve never looked back! Readers have successfully made all sort of variations, even egg free! (Read the comments on the post.)

gluten free, dairy free, pumpkin, crustless

My Best Ever Crustless Pumpkin Pie ~ Sometimes when you adapt recipes to be dairy free as well as gluten free, they turn out even better than the original! This recipe actually came from a gfe reader, Raye Ann, and I will be forever grateful.

gluten free, dairy free, pumpkin pie, pumpkin, crustless, coconut milk

Pumpkin Pie Smoothie with Honey Cinnamon Whipped Cream ~ This smoothie was created for those times when you want the taste of pumpkin pie, but you’re afraid to make a pumpkin pie. You know what I’m talking about. You have no guests in sight and you’re afraid to be alone with a silky pumpkin pie. The obvious solution to your dilemma is this smoothie.

gluten free, dairy free, pumpkin, smoothie, pumpkin pie, coconut milk, hemp seed, almond flour

Pumpkin Butter Pecan Chocolate Chips Bars ~ These bars work for all type of lifestyles (e.g., gluten free, dairy free, refined sugar free, paleo, primal, vegan) and they are so darned good. Warning: One bar may lead to another. (Hmmm … that sounds like the title of a country music song.)

 gluten free, dairy free, refined sugar free, pumpkin, pumpkin butter, pecan, chocolate chip, paleo, primal

Easy Pumpkin Squares ~ The quintessential solution for “I need something for an event in an hour; what can I make quickly that’s really good?” All that’s needed is a half cup of pumpkin puree and other basic ingredients you’d have on hand. Delicious stress relief.

 gluten free, dairy free, easy, pumpkin, bars, squares

Pumpkin Butter~ Life should not be about regrets, but please tell me why I spent over five decades of my life not knowing how easy it is to make pumpkin butter and how fabulous it tastes. Sigh. So much lost time. Don’t let this happen to you!

gluten free, dairy free, pumpkin butter, pumpkin, honey, vegan, vegetarian, slow cooker, crockpot

Classic Pumpkin Bread~ What can you do with the pumpkin butter? You could spread it on pumpkin bread.

 gluten free, pumpkin, pumpkin bread

Pumpkin Butter Salsa Chicken ~ Or you could mix pumpkin butter with salsa and spread it on chicken. Yep, that pumpkin butter works for savory, too. I told you. It’s versatile stuff! Plus this post has a little discussion on the power of cooking/food from one of my favorites, Michael Ruhlman. If you really want to know how to take your cooking skills to a new level, you’ll want to get his new book, Twenty. (Here’s one review.)

 gluten free, dairy free, pumpkin butter, salsa, chicken, Michael Ruhlman

Velvety Coffee-Free Pumpkin Spice “Latte” ~ I’ve enjoyed a mug of this gluten-free, dairy-free latte several times now and it never disappoints. I love it made with almond milk. Heather (Gluten-Free Cat) made it with So Delicious coconut milk and turned it into Iced Latte. See her comment below.

 gluten free, dairy free, refined sugar free, pumpkin, latte

Veronica’s Pumpkin Soup~ Yes, another savory and sweet way to use pumpkin. I’m so grateful to my friend Veronica for sharing this recipe! (FYI: Veronica shares a little of everything at her blog, Compost Studios—photos, art pieces, cards, and most of all, compelling writing. Today she has a modern day horror story for her readers.)

 gluten free, pumpkin, soup, Julia Child

Pumpkin Corn Muffins ~ When you really like the idea of corn bread, but want something a little different, pumpkin adds just the right flavor to these corn muffins. Why yes, they would go well with Veronica’s soup!

 pumpkin, corn muffins, gluten free

“Bran” New Muffins ~ The inclusion of pumpkin and cornmeal in this muffin recipe creates a “bran” taste that’s delightful. Perfect for breakfast, a snack, or a side bread for lunch or dinner.

 gluten free, dairy free, bran muffin, pumpkin muffin, corn muffin

Pumpkin (or Cushaw Squash) Pecan Pie ~ This last recipe was originally shared as a guest post for Linda’s amazing “all things squash” Squash Fest last year. Today I’m bringing it home to gfe. I think you’ll be pleased!

gluten free, dairy free, pumpkin, cushaw, pie, pecan

Pumpkin (or Cushaw Squash) Pecan Pie

(Click here for a printable version of this recipe.)


3 eggs, divided
1 cup pumpkin (or cushaw) puree
1/3 cup granulated sugar
1 tsp pumpkin pie spice
2/3 cup honey
3 tbsp melted butter (dairy or non-dairy)
½ tsp vanilla extract
1 cup pecan halves

Slightly beat one egg. In a medium-sized bowl, mix egg, cushaw puree, 1/3 cup granulated sugar, and pumpkin pie spice well. Pour into unbaked gluten-free pie crust.

Beat remaining two eggs. In same medium-sized bowl which you just emptied, add eggs, honey, ½ cup granulated sugar, butter, and vanilla. Mix well. Stir in pecans. Spoon over pumpkin (or squash) mixture.

Bake at 350 degrees for about 45 to 50 minutes or until filling is set. Cool. Top with Honey Cinnamon Whipped Cream, if desired.

Shirley’s Notes: While I love crustless when it comes to pies, for this recipe I used a Press-In Pie Crust. Pumpkin puree, canned pumpkin, or puree from any similar squash can be used in this recipe. If you would like to make this recipe sugar free, coconut or palm sugar may be substituted for the granulated sugar, but you may want to reduce the amount slightly as coconut/palm sugar sometimes offers a richer taste.

Pie recipe adapted from recipe on Thanksgiving card from our local food bankgluten free, dairy free, pumpkin pecan pie, cushaw squash, press-in pie crust

Now for all the links from others who do have little ones still at home! 

Three-Ingredient Homemade Allergen-Free Halloween Candy from Ali and Tom (Whole Life Nutrition Kitchen at 

Butterfingers should not be bad for you … Sea (Book of Yum) ensures they are not!

Or perhaps you prefer Twix Bars … gluten free, grain free, dairy free, paleo … Brittany (Real Sustenance) has you covered! 

Elana (Elana’s Pantry) has a whole bevy of healthier Halloween candy recipes here. 

Last, don’t forget the other roundups that have been posted recently. These roundups are like one-stop shopping and I hate shopping so if I have to shop, that’s what I’m looking for. Easy recipe cruising for sure! 

Halloween Recipe roundup from Paleo Parents– Some seriously creative folks submitted recipes for this one.  

Our Spunky Holiday Halloween event– Kelly, Spunky herself, hosts this event for every major holiday and it always features some of the best recipes.   

Amber’s (The Tasty Alternative) October roundup– Amber does a monthly roundup and I love all that she shares for this month. You want to know how to do things like roast a pumpkin and make your own pumpkin pie spice, right? 

Gluten-Free News You Can Use– Tia (Glugle Gluten Free) is taking a short hiatus from this roundup for the near future, so be sure to see what she captured in her latest edition. And if you’re still looking for a Halloween or fall craft activity to do with the kiddos, check out her spiders, jack-o-lantern masks, and ghosts at her Max and Mum site.  

Go Ahead Honey, It’s Gluten Free! for October – Noosh (For the Love of Food!) selected a theme of Spiced Desserts. There are many wonderful submissions and Noosh made Baklava Cake as her entry. Yes, you read that right. I know where I can get some raw honey to make her recipe … seriously.

Alisa’s (Go Dairy Free) updated Big List of Ghoulishly Good Dairy-Free Halloween Recipes – Most recipes are gluten free as well, but be sure to check ingredients and adapt if necessary.

And, finally, Heidi’s (Adventures of a Gluten-Free Mom) Halloween Recipe Roundup and Menu Plan — Think orange, black, and seasonal on the latter! Heidi’s a really cool mom so she has lots of kid-pleasing links that I missed, like Spider Tacos, Bat Wings, and Frankenstein Peppers. Her post also included a link to her interview in the Albuquerque Journal. Now that’s a real treat for all reading!

Don’t forget to enter my Gluten-Free Extreme (GFE) Products Giveaway. It ends at midnight tonight; 14 winners will be getting some wonderful treats from that one! Happy Halloween … hahahahaha (insert scary, echoing laugh here).

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


42 Responses to “Thirteen Pumpkin Recipes (Including Pumpkin Pecan Pie) and Lots of Treats (No Tricks!) for a Happy Halloween”

  1. Kay Guest on October 31st, 2011 5:21 pm

    Hmmm. pumpkin recipes!
    Happy Halloween.
    Oh, and you know I have a black cat, don’t you?
    Love, Kay

    • Shirley on November 7th, 2011 12:09 am

      Hi Kay–Sorry for the much delayed reply … I’ve been busy traveling (and getting ready beforehand). Halloween has long passed so now I have to say Happy November to you! I didn’t know you have a black cat, but the funny thing is that when I shared my love of black cats, I didn’t mention that I actually had a black cat named Halloween years ago. She was a real sweetie and liked to play tricks. ;-)


  2. Mary on October 31st, 2011 7:14 pm

    Wow, Shirley! Everything Pumpkin! I loved your post and all your links and recipes. What a great reference. I will be trying the Easy Pumpkin Bars. Ohhh, yum!


    • Shirley on November 7th, 2011 12:10 am

      Hi Mary–Thanks so much, dear! Even I was surprised when I saw how many pumpkin recipes I had on my blog. LOL But I do love pumpkin. :-) Hope you tried the pumpkin squares and enjoyed them. They’re a fave of family and friends!


  3. Mel (@ Mels Kitchen) on October 31st, 2011 11:41 pm

    ThirTEEN Pumpkin recipes! Thank you! I LOVE pumkins– the shape, color, flavor! (AND black cats!) And they’re great stand ins when one is trying to cut back on nightshades, too. Pumpkins, that is. ;)
    OMGosh… that Pumpkin Latte looks to die for. And almond milk is what I put in my coffee every morning! But it looks like there is no coffee in this latte… food for thought! (And means I could have one NOW and still get to sleep, even though it’s near midnight!)

    Happy Halloween!

    • Shirley on November 7th, 2011 12:16 am

      Hi Mel–It looks like you’re new here—welcome to gfe! :-) Obviously, I share your love and all things pumpkin. ;-) I only recently learned about folks using pumpkin in place of tomatoes. I think it’s a brilliant concept. This pumpkin spice latte is for all of us who don’t drink coffee. I think you’ll really enjoy it when you try it!

      Love those farmers’ market pics on your blog. :-)

  4. Theophanie on November 1st, 2011 2:06 am

    Candy Recipes?!?! That is dangerous! (There is no way I will admit how many Butterfingers I have eaten today…)

    • Shirley on November 7th, 2011 12:17 am

      Hey Theophanie–Hope you’ve recovered from your Halloween candy indulgence. ;-) You can feel good about trying some of these other recipes for Halloween or any time of the year. :-)


  5. Ina Gawne on November 1st, 2011 9:55 am

    Beautiful pumpkin recipes Shirley! Love them all!

    • Shirley on November 7th, 2011 12:18 am

      Hi Ina–Thanks, dear! Anything pumpkin (or “all things pumpkin” in this case) can make a food blogger look good. ;-)


  6. Desi@ThePalatePeacemaker on November 1st, 2011 2:12 pm

    Shirley!! A post completely devoted to pumpkin?!? I think this is my dream post… Seriously… Love all thirteen of these. :)

    • Shirley on November 7th, 2011 12:20 am

      Desi–You always make my day! Not to steal your words, but you’re my dream reader and commenter. Seriously! (Haha, back at you on that one, too, huh?) So glad you enjoyed my unlucky 13. ;-)


  7. Linda on November 1st, 2011 2:57 pm

    They all look so good and make me want something pumpkin right now! I usually prefer to make my own pumpkin puree from pie pumpkins, but haven’t done it yet this year. I’ve been using canned, but will definitely have to use fresh for a Thanksgiving pumpkin pie.

    • Shirley on November 7th, 2011 12:23 am

      Hi Linda–Did you succumb and make something pumpkin? ;-) I have pie pumpkins that I need to bake this week. Still don’t have canned here. It makes me crazy! I love baking fresh pumpkin (it can’t be beat for pumpkin pie!), but like to have a stash of canned pumpkin, too. Ahhh, Thanksgiving is coming soon. :-)


  8. Maggie on November 1st, 2011 8:14 pm

    I love it when you do epic posts like this! The one-stop spot for everything pumpkin! That pumpkin butter is definitely calling my name! Can you hear it? xo

    • Shirley on November 7th, 2011 12:25 am

      Awww, Maggie, thank you, my dear! I admit that I loved compiling these gfe pumpkin recipes. :-) Haha on the pumpkin butter, but honey (pun!) if something has to be calling your name, this pumpkin butter is a good one! ;-)


  9. Alisa Fleming on November 2nd, 2011 12:08 am

    Great round-up Shirley! This looks like a delicious lead-in to the holidays. I mean, aren’t we still at the very beginning of pumpkin season? :)

    • Shirley on November 7th, 2011 12:26 am

      Hi Alisa–That’s exactly the way I feel! While pumpkins are appropriate for Halloween, they also say fall and holidays again and again–through all manners of recipes. If one is lucky anyway! ;-)


  10. Mercy on November 2nd, 2011 12:30 am

    Hi Shirley! I have been gf since Feb 2011 (after six years of suffering with symptoms I could not figure out) and have been checking your blog (and using your recipes!) for a few months. If I want to make something new I always check to see if you have a recipe first. :) I find your recipes and your approach to celiac down-to-earth and doable and I thank you! I’ve wanted to connect with you for awhile and finally decided, why not on a pumpkin post?! (For some reason I cannot e-mail you from your blog.)
    I am still learning (but just read your short, sad story post and I DO NOT cheat!) I have dermatitis herpetiformis and still have break-outs and wonder what in the world I got a hold of when I am so careful. Maybe I am not careful enough in my kitchen as I still cook regular for my family some of the time.
    Anyway, this is my first gf reach out and I just want to thank you for what you are offering me and the other numberless gf readers out here. I wish you could be my next-door neighbor just for a minute so I could glean from your wisdom.

    • Shirley on November 7th, 2011 12:33 am

      Hi Mercy–It looks like this is your first time commenting on gfe–welcome! :-) And so sorry for the delayed reply (I haven’t been online much the last few days due to travel). How wonderful to get this lovely comment from you! I’m thrilled you are finding my recipes so helpful.

      Not sure why you can’t email me (there are two envelopes that you can click on … one in my header and one on my sidebar under my gfe logo; either one will give you my email address but it’s, but so glad you left a comment here. Still cooking gluten will definitely keep your symptoms going. Hope you figure out a way to stay safe, dear, but major kudos on not cheating!

      I’d love for you to be my next door neighbor! Hugs,

  11. InTolerantChef on November 2nd, 2011 4:14 am

    A plethora of pumpkin indeed, yummm…

    • Shirley on November 7th, 2011 12:35 am

      InTolerant Chef–Oooh, I like that alliteration! :-) If I hadn’t been going for the “unlucky” number of pumpkin recipes (which happened to be the number I had), I would have gone for your title. Well … if I had thought of it, that is. ;-)


  12. Kim (Cook IT Allergy Free) on November 2nd, 2011 11:42 am

    Holy Pumpkins! This is one impressive round-up! I still have some pumpkin left after all my baking this weekend. AND…I made your pumpkin butter!! It is delicious. I have literally been eating it with a spoon! LOL


    • Shirley on November 7th, 2011 12:37 am

      Kim–Woohoo on making the pumpkin butter and enjoying it so! :-) I totally get eating it on a spoon. ;-) (Hint, hint: If you get a second, I’d love it if you left a comment on that post.)

      Thanks so much, dear! xo,

  13. Sea on November 2nd, 2011 12:14 pm

    What a great roundup! You have me craving pumpkin… all over again! Love these recipes. Thank you for the mention. Hope you had a great one! Now we just have to plan our menu for Thanksgiving!

    *hugs* Sea

    • Shirley on November 7th, 2011 12:39 am

      Hey Sea–Craving pumpkin is not a bad thing at all! ;-) Hope you get to enjoy some pumpkin goodness soon. :-)

      Thanks so much, and yes … Thanksgiving is coming!


  14. Karen@Cook4Seasons on November 3rd, 2011 12:22 pm

    You know I am a pumpkin freak! Can’t wait to try each and every one of these!! And I’ll search for a cushaw squash – first I’ve ever heard of it. Thanks, Shirley!

    • Shirley on November 7th, 2011 12:40 am

      Hi Karen–Pumpkin freaks unite!! LOL I’m not sure they have cushaw out your way, but if you find one, I’m confident you’ll love it. :-) Let us know if you do!


  15. Carol, Simply Gluten Free on November 4th, 2011 6:48 pm

    I think in this case 13 is a very lucky number in deed! YUM!

    • Shirley on November 7th, 2011 12:41 am

      Hi Carol–I do agree! :-)


  16. Diane Eblin - thewholegang on November 4th, 2011 10:54 pm

    I have been craving pumpkin and now I know what I’ll be making! These all look great.

    • Shirley on November 7th, 2011 12:42 am

      Diane–Hope you find a new favorite in this group! :-) Inexplicably, I found my mind going to the Double Clementine Cake yesterday, so of course, I thought of you and how much you and your family enjoyed that one. ;-)


  17. Tammy on November 7th, 2011 12:02 am

    With all the canned pumpkin on sale I’m excited to try a new pie recipe.

    • Shirley on November 7th, 2011 12:46 am

      Hi Tammy–I’m not totally sure, but I think you may be new here at gfe, so welcome! :-) I’m so jealous you have canned pumpkin on sale. Although I haven’t been grocery shopping in over a week. Hmmm, maybe if I check tomorrow, I’ll find a bounty of canned pumpkin! I’ll take that occurrence alone even if it isn’t on sale. ;-) Have fun with the pumpkin!


  18. Alice on November 25th, 2011 8:40 pm

    Well, I am officially hooked on your pumpkin butter. I’ve made the lattes a few times and the pumpkin butter bars twice. I just made my second batch of pumpkin butter today. I cooked it down in a nonstick skillet, which made things go fairly quickly. Anyway, I imagined something that was a candy version of the pumpkin butter, with the pumpkin butter thickened up into a chew or gelee form. Recipes for pumpkin fudge or truffles didn’t sound right–not enough pumpkin and too much sugar. Pluse I wanted the nice brown color of the cooked pumpkin butter. I checked on international uses for pumpkin in sweets and found various versions of halwa. One used almond flour as a thickener. I decided just to mix some Honeyville almond flour into the pumpkin butter and roll into truffles. I am waiting to see how they firm up overnight, but the first taste was very good. It seems like pumpkin candy but without the crazy amount of sugar. I may be onto the next good thing in regards to your pumpkin butter. Thanks for getting me started with pumpkin for fall.

    • Shirley on November 26th, 2011 1:18 pm

      Hi Alice–Welcome to gfe! :-) Well, if you have to have an addiction, dear, this pumpkin butter is not a bad way to go at all. I know I don’t want to recover from this particular addiction. (I won’t even tell you how many sugar pumpkins, long-necked pumpkins, and cans of pumpkin I have right now. I am determined not to go months without pumpkin like I did last year due to the shortage. ;-) Thanks so much for sharing your success with the pumpkin butter, the lattes, and the pumpkin butter bars! Now on this candy made using pumpkin butter and almond flour, I am totally intrigued … please tell us how your truffles turned out. I so love the idea of a pumpkin candy without all the sugar! You’re a genius, Alice! :-)


  19. Alice on November 26th, 2011 6:58 pm

    The truffles tasted great but were still a little too soft. I thought they were pretty good, but DH thought they felt like eating butter–a bit too squishy. I did roll them in cinnamon to dust the outside a bit. I ate 6, yay. I guess that I could cook down the pumpkin butter more or add more almond flour to firm them up. I did buy some gelatin and plan to try using that to make a pumpkin butter form of the old Knox Blox that were popular years ago. No almond flour, just the gelatin to thicken the pumpkin butter up so it will hold its shape. I’ll report back.

    • Shirley on December 9th, 2011 10:17 pm

      Alice–Way belated, but I’m assuming that you are trying to keep your truffles soft, but not too soft. You could roll in nut meal or add some chopped nuts to the mix perhaps. I like the idea of cooking down the pumpkin some, too.

      Interesting idea on using the gelatin. Will look forward to your report!


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