Pumpkin Eater

gluten free pumpkin recipes
Gluten-Free Baking by Rebecca Reilly

This article was originally published in 2004.

More than just decoration, pumpkin packs nutritional punch. This season, expand your thinking and take advantage of pumpkin’s rich offerings. Try these creative ways to include America’s favorite fall fruit in your Thanksgiving menu planning.

Pumpkin Quinoa Pancakes

MAKES 12 TO 16.

Serve these delicious and filling pumpkin quinoa pancakes with warm maple syrup. They reheat beautifully in the microwave.

Yummy Gluten Free Pumpkin Cheesecake


Serve this gluten free pumpkin cheesecake with a dollop of whipped cream or dairy-free whipped topping. For best results, do not substitute the eggs.

Ginger-Molasses Cookies


Crush these crunchy gluten free ginger-molasses cookies to make a delicious crust for pies or cheesecake.

Pumpkin Cornmeal Scones


Pumpkin puree makes these gluten free cornmeal scones very moist and yummy.

Coconut Pumpkin Soup

by Mary Capone

SERVES 10 TO 12.

Any orange-fleshed squash can replace pumpkin in this recipe, which would make the taste slightly more delicate. Don’t omit straining the soup at the end if you like a creamy-silky texture. Lite coconut milk can be used for lower fat content and a more subtle coconut taste.

coconut pumpkin soup
Coconut pumpkin soup photo by Oksana Charla

Creamy Pumpkin Risotto


Make delicious rice cakes from what’s leftover of this pumpkin risotto by shaping into 3-inch patties, coating with gluten-free bread or cracker crumbs and frying in olive oil or butter.

Pumpkin Seed Pesto


Vegan pumpkin seed pesto is a perfect autumn topping for almost any dish. Try it on gluten-free pumpkin risotto.

DIY Pumpkin Puree

Wash: Scrub a fresh, firm pumpkin. Cut it in half, scraping out the stringy mass and seeds.

Cook:  Use one of the following methods to cook the pumpkin:

  • Boil/Steam: Cut the pumpkin into rather large chunks. Rinse in cold water. Place pieces in a large pot with about a cup of water. The water does not need to cover the pumpkin pieces. Cover the pot and boil for 20 to 30 minutes or until tender, or steam for 10 to 12 minutes until fork tender. Drain the cooked pumpkin in a colander. Reserve the liquid to use as a base for soup.
  • Bake: Place pumpkin halves cut side down on a large cookie sheet. Bake at 350 degrees for one hour or until fork tender.
  • Microwave: Place pumpkin halves cut side down on a microwave-safe plate or tray. Microwave on high for 15 minutes and check for doneness. If necessary, continue cooking at 1 to 2-minute intervals until fork tender.

Puree: When the cooked pumpkin is cool enough to handle, remove the peel using a small, sharp knife and your fingers. Put the peeled pumpkin in a food processor and puree, or use a food mill, ricer, strainer or potato masher to form a puree.

Freeze: Pumpkin puree freezes well. To freeze, measure cooled puree into one cup portions, place in ridged freezer containers, leaving ½-inch headspace or pack into zip closure bags. Label, date and freeze for up to one year. Use this puree in recipes, substituting in the same amount in any recipe calling for solid pack canned pumpkin.

These recipes are by Rebecca Reilly, author of  Gluten Free Baking (Simon & Schuster), and were originally published in Fall 2004.