40+ Gluten-Free Pumpkin Recipes

40 Fabulous Gluten-Free Pumpkin Recipes

Every one of these scrumptious pumpkin recipes is bursting with fresh fall flavor – and the best part? They’re all gluten-free!

Gluten-Free Pumpkin Desserts

Packed with warm autumn spices and real pumpkin flavor, these sweet treats are here to fill all your fall cravings.

Gluten Free Pumpkin Pie

The classic! Now you can make everyone's favorite pumpkin dessert on a buttery, flaky gluten free pie crust.

Get The Recipe

Gluten-Free Snacks Made with Real Pumpkin

Perfect for lunchboxes, road trips, or any time the hunger pangs strike.

No-Bake Pumpkin Energy Balls

These bite-sized balls of pumpkin spiced goodness make a perfectly portable and packable source of nutrients to give you energy on the go.

Get The Recipe

Is Canned Pumpkin Gluten-Free?

Canned puree typically contains 100% pumpkin or related squashes, which makes it completely gluten-free. Going with an organic brand is your best bet to avoid unwanted ingredients, but make sure you check the ingredients label either way. Once you find a brand you like, stick with it.

Make sure to watch out for canned pumpkin pie filling. These kinds of products might contain gluten, as well as sweeteners and other unwanted additions. Never substitute pie filling for pure pumpkin, which could mess with the flavor and consistency of whatever dish you’re trying to make.

How to Make Pumpkin Puree From Scratch

Making your own puree is cheaper and healthier than buying it in a can. The very first step is choosing your fruit. Luckily there are special pumpkins specifically used for baking! These are smaller and rounder than the kind you see carved on doorsteps around Halloween.

Once you have a good pumpkin selected, grab a large, sturdy knife and follow these simple steps.

• Cut the Fruit: Use your knife to remove the stem from your pumpkin, then turn it upside down. Cut it in half, using a mallet to help you if the skin is particularly thick. Tap it gently on the knife to get the blade through the rind.
• Take Out the Seeds: Next, you want to clear all the seeds and pulp from the inside of your pumpkin. Make sure to scrape out all the strands until only the firm meat remains. You can rinse, dry and set the seeds aside if you want to toast them later.
• Roast the Pumpkin: Add some salt to the inside of both halves of the pumpkin. Lay them cut side down on a baking sheet lined with lightly greased foil. Put the tray in the oven at 400°F for around 30 minutes, or until the flesh becomes fork-tender and the skin peels easily away.
• Remove the Skin: At this point, the skin of the pumpkin should be pretty easy to peel off. If it’s not peeling cleanly away, scoop out the meat with a large metal spoon.
• Puree: Dump the soft flesh of the pumpkin into your blender or food processor. Set your appliance to puree and turn it on at high speed for 3 to 4 minutes, or until the contents turn creamy and smooth.
• Strain and Use: Fresh pumpkin puree has a lot more liquid than the canned kind, so make sure you strain it before using or storing it. Once that’s done, you can use it right away, or wrap it tightly and pop it in the fridge for up to 1 week. You can also freeze it in a double-lock plastic bag for up to 3 months before defrosting it.