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 and share a new one with you. Gluten-free Pumpkin Pecan Pie.
All in all, I’m sharing thirteen pumpkin recipes. Ooh, 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.)
~ 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.
~ 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.
~ 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.)
~ 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.
~ 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!
~ Classic Pumpkin Bread~ What can you do with the pumpkin butter? You could spread it on 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.
~ 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 details in her comment.
~ 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!
~ 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.!
~ “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 as a side bread for lunch or dinner.
Pumpkin Pecan Pie ~ Today’s featured recipe was originally shared as a guest post for Linda’s amazing “all things squash” Squash Fest. For that event, I made this gluten-free Pumpkin Pecan Pie recipe using cushaw squash, which is sometimes called cushaw pumpkin.
Cushaw is a wonderful squash! A squash which I use interchangeably with pumpkin in recipes.
I love cushaw for several reasons. First and foremost, I love this squash because you get so much puree from one squash and with minimal work. They’re large and seem to have a higher “meat” to seed ratio than pie pumpkins.
Second, cushaw squash “meat” and puree is described as moist but not wet. That sounds like an odd description but some folks don’t care for pumpkin because it is so moist.
In fact, individuals have told me they love my cushaw pies, breads, and more. And I think the slightly drier texture is the primary reason. Not everybody likes moist baked goods. Well, not “too moist” baked goods anyway. Some folks don’t even like the word “moist.” No kidding.
In fact, when I’ve mentioned that many who like my original Crustless Pumpkin Pie or my Best Gluten-Free Pumpkin Pie Ever recipe are individuals who’ve never liked pumpkin pie before but they like these pies. When queried, they’ve said that the previous pumpkin pies they’d eaten were “too wet.”
Both of my crustless pumpkin pies are crustless thanks to a small amount of gluten-free flour added to the filling. It’s just enough flour to make the pie “stand” on its own and it also removes that wetness factor that some folks really don’t like.
I’ve shared two main photos of this gluten-free Pumpkin Pecan Pie because in one you can barely see the pie itself for the whipped cream and in the other one, the pie is a little OC (overcooked). Photos aside, this is one terrific pie!
Gluten-Free Pumpkin Pecan Pie Recipe
Two beloved classics---Pumpkin Pie and Pecan Pie---come together in this gluten-free Pumpkin Pecan Pie recipe. So it's no surprise that many will claim this one as their new favorite pie! While I love crustless when it comes to pies, for this recipe I used my original Never Fail No-Roll Press-In Pie Crust (or the newer version). 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. 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. Using chopped pecans in this pie makes cutting pie slices easier and the pie presentation prettier, in my opinion. Pie recipe adapted from a recipe on Thanksgiving card from our local food bank.
Gluten-Free Pumpkin Pecan Pie
Two beloved classics---Pumpkin Pie and Pecan Pie---come together in this gluten-free Pumpkin Pecan Pie recipe. So it's no surprise that many will claim this one as their new favorite pie!
While I love crustless when it comes to pies, for this recipe I used my original Never Fail No-Roll Press-In Pie Crust (or the newer version). 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.
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.
Using chopped pecans in this pie makes cutting pie slices easier and the pie presentation prettier, in my opinion.
Pie recipe adapted from a recipe on Thanksgiving card from our local food bank.
Kay Guest says
Hmmm. pumpkin recipes!
Oh, and you know I have a black cat, don’t you?
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. 😉
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!
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!
Mel (@ Mels Kitchen) says
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!)
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. 🙂
Candy Recipes?!?! That is dangerous! (There is no way I will admit how many Butterfingers I have eaten today…)
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. 🙂
Ina Gawne says
Beautiful pumpkin recipes Shirley! Love them all!
Hi Ina–Thanks, dear! Anything pumpkin (or “all things pumpkin” in this case) can make a food blogger look good. 😉
[email protected] says
Shirley!! A post completely devoted to pumpkin?!? I think this is my dream post… Seriously… Love all thirteen of these. 🙂
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. 😉
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.
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. 🙂
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
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! 😉
Alisa Fleming says
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? 🙂
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! 😉
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.
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 [email protected]), 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,
A plethora of pumpkin indeed, yummm…
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. 😉
Kim (Cook IT Allergy Free) says
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
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,
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!
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!
[email protected] says
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!
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!
Carol, Simply Gluten Free says
I think in this case 13 is a very lucky number in deed! YUM!
Hi Carol–I do agree! 🙂
Diane Eblin - thewholegang says
I have been craving pumpkin and now I know what I’ll be making! These all look great.
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. 😉
With all the canned pumpkin on sale I’m excited to try a new pie recipe.
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!
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.
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! 🙂
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.
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!
April J Harris says
What a fabulous collection of pumpkin goodies, Shirley! Pinned! I do love that Pumpkin Pecan Pie – yum! Thank you for sharing it with us at Hearth and Soul. Hope to ‘see’ you again this week. Happy Thanksgiving to you and yours!
There are some wonderful looking pumpkin recipes here . But I think the pumpkin pecan with that dollop of whipped cream is calling my name and it looks very easy to make! Pinning it now to make for Thanksgiving!Ju
Shirley Braden says
Hi Judee–I must admit that the pumpkin pecan pie is a lovely mix of the two, even when you don’t bury your slice under the coconut whipped cream. 😉 Hope you have a wonderful Thanksgiving, with just the right amount of pies and the right pies! It will be here before we know it for sure.