28+ Delicious Dairy-Free Gluten-Free Pumpkin Recipes You’ll Love

Pumpkin is the quintessential fall ingredient, with its rich, earthy flavor and vibrant color making it a perfect addition to a variety of dishes.

For those following a dairy-free and gluten-free lifestyle, pumpkin becomes even more versatile, offering endless possibilities for delicious, wholesome meals and treats.

Whether you’re craving a warm, comforting soup, a sweet dessert, or a nutritious breakfast, pumpkin can be the star of your recipe.

In this blog, we’ll share 28+ dairy-free and gluten-free pumpkin recipes that are easy to make, full of flavor, and perfect for the autumn season.

From savory mains to sweet indulgences, these recipes are sure to satisfy all your pumpkin cravings while keeping your dietary needs in check.

28+ Delicious Dairy-Free Gluten-Free Pumpkin Recipes You’ll Love

There’s no shortage of ways to enjoy pumpkin in a dairy-free and gluten-free form!

With these 28+ recipes, you can explore the full spectrum of pumpkin’s versatility, from hearty soups to baked goods and even snacks.

Not only are these dishes full of flavor, but they are also nourishing and can be enjoyed by everyone, whether you have dietary restrictions or simply love pumpkin.

By incorporating these recipes into your fall meal rotation, you can savor the warmth and coziness of the season without compromise.

So, grab your pumpkin puree and get cooking – your taste buds will thank you!

Dairy-Free Gluten-Free Pumpkin Bread

This moist and fluffy dairy-free, gluten-free pumpkin bread is the perfect treat for fall. Packed with the natural sweetness of pumpkin, warming spices like cinnamon and nutmeg, and a soft texture, it’s a delicious snack or breakfast option. With easy-to-follow steps and pantry-friendly ingredients, you can enjoy this autumn classic without dairy or gluten.

Ingredients:

• 1 ½ cups gluten-free flour (blend with xanthan gum)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ¾ cup maple syrup
• ¼ cup vegetable oil
• 2 large eggs (or egg replacer for vegan version)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, mix the pumpkin puree, maple syrup, vegetable oil, eggs (or egg replacer), and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free, gluten-free pumpkin bread is a simple yet flavorful recipe that combines the richness of pumpkin with the warmth of spices. Whether enjoyed as a morning treat with coffee or as an afternoon snack, it brings the essence of fall into every bite. Plus, it’s a great option for those with dietary restrictions, ensuring everyone can enjoy a slice of autumn goodness!

Dairy-Free Gluten-Free Pumpkin Pancakes

Fluffy, soft, and full of pumpkin flavor, these dairy-free and gluten-free pumpkin pancakes are the perfect way to start your fall mornings. Packed with pumpkin puree and a blend of spices, they are just as comforting as they are satisfying. With a light and airy texture, they’ll become a family favorite for breakfast or brunch!

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup almond milk (or other dairy-free milk)
• 2 large eggs (or egg replacer for a vegan option)
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In a separate bowl, combine the pumpkin puree, almond milk, eggs (or egg replacer), vanilla extract, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.
4. Preheat a griddle or skillet over medium heat and lightly grease with oil or cooking spray.
5. Pour about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Repeat with the remaining batter.

These dairy-free, gluten-free pumpkin pancakes are a cozy, delicious way to enjoy the flavors of fall without worrying about dietary restrictions. They are rich in flavor, yet light in texture, making them an ideal choice for a hearty breakfast. Drizzle with maple syrup or top with dairy-free whipped cream for an indulgent treat that the whole family will love!

Dairy-Free Gluten-Free Pumpkin Soup

This creamy, velvety pumpkin soup is a comforting and nutritious meal, perfect for chilly autumn days. Naturally dairy-free and gluten-free, this soup is made with a combination of fresh pumpkin, aromatic spices, and creamy coconut milk to bring out the natural sweetness of the pumpkin. It’s easy to make and can be served as a main course or a starter for any fall meal.

Ingredients:

• 1 medium pumpkin (peeled, deseeded, and chopped)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1 cup canned coconut milk
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
2. Add the cumin, coriander, cinnamon, and nutmeg, and cook for another 1-2 minutes to toast the spices.
3. Add the chopped pumpkin and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk, and season with salt and pepper to taste. Heat for an additional 5 minutes, then remove from heat.
6. Ladle the soup into bowls and garnish with fresh parsley.

This dairy-free, gluten-free pumpkin soup is the epitome of comfort food, with its smooth, creamy texture and rich, warm flavors. The coconut milk adds a luxurious touch, balancing the earthy sweetness of the pumpkin. It’s a simple yet satisfying dish that can be enjoyed on its own or paired with a salad for a complete meal. Perfect for cozy evenings, this soup will make you look forward to cooler weather!

Dairy-Free Gluten-Free Pumpkin Muffins

These dairy-free, gluten-free pumpkin muffins are the ultimate autumn treat. Bursting with the natural sweetness of pumpkin and spiced with cinnamon and nutmeg, these muffins are moist, fluffy, and full of fall flavor. They make a perfect snack or breakfast option, and they’re easy to prepare in just a few simple steps.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ½ cup maple syrup
• ¼ cup vegetable oil
• 2 large eggs (or egg replacer for vegan version)
• 1 teaspoon vanilla extract
• ¼ cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, combine the pumpkin puree, maple syrup, vegetable oil, eggs (or egg replacer), and vanilla extract. Mix well.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. If desired, fold in the dairy-free chocolate chips.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free, gluten-free pumpkin muffins are the perfect balance of light and fluffy with just the right amount of spice. They’re a great way to embrace the flavors of fall and enjoy a wholesome, gluten-free treat. Whether served with your morning coffee or as an afternoon snack, these muffins are sure to satisfy your pumpkin cravings!

Dairy-Free Gluten-Free Pumpkin Pie

This dairy-free, gluten-free pumpkin pie is a classic holiday dessert that everyone can enjoy. With a creamy, spiced pumpkin filling in a buttery, gluten-free crust, it’s the perfect balance of smooth, sweet, and savory. Whether you’re celebrating Thanksgiving or just craving something cozy, this pie is sure to be a crowd-pleaser!

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup coconut flour
• ¼ teaspoon salt
• ¼ cup coconut oil, melted
• 1 tablespoon maple syrup
• 3-4 tablespoons ice water

For the filling:

• 1 ½ cups canned pumpkin puree
• 1 cup coconut milk (full-fat)
• ¾ cup maple syrup
• 2 large eggs (or egg replacer for vegan version)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, in a large bowl, combine the gluten-free flour, coconut flour, and salt. Stir in the melted coconut oil and maple syrup, then gradually add the ice water, mixing until a dough forms.
3. Press the dough into a pie dish, making sure it evenly covers the bottom and sides. Prick the crust with a fork and bake for 10 minutes.
4. For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, eggs (or egg replacer), and spices in a bowl until smooth.
5. Pour the pumpkin mixture into the partially baked crust and smooth the top.
6. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted comes out clean.
7. Let the pie cool completely before refrigerating for at least 2 hours to allow it to firm up.

This dairy-free, gluten-free pumpkin pie is the ultimate comfort dessert, perfect for any fall or holiday gathering. The rich and creamy filling is complemented by the lightly sweet, crisp crust, creating a harmonious balance of textures and flavors. This pie will quickly become a favorite in your fall baking repertoire, ensuring that those with dietary restrictions don’t miss out on this beloved treat!

Dairy-Free Gluten-Free Pumpkin Smoothie

This dairy-free, gluten-free pumpkin smoothie is a quick, healthy, and refreshing way to enjoy the flavors of fall. Packed with pumpkin, almond milk, and a blend of warming spices, it’s the perfect breakfast, snack, or post-workout treat. The creamy texture and delicious taste will make you feel cozy and satisfied without any guilt.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup almond milk (or other dairy-free milk)
• 1 banana (frozen, for extra creaminess)
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon chia seeds (optional)
• Ice cubes (optional, for extra chill)

Instructions:

1. Place the pumpkin puree, almond milk, banana, maple syrup, cinnamon, and nutmeg into a blender.
2. Blend on high until smooth and creamy. If desired, add ice cubes for a colder smoothie or chia seeds for added texture and nutrition.
3. Taste and adjust the sweetness by adding more maple syrup if necessary.
4. Pour into a glass and enjoy!

This dairy-free, gluten-free pumpkin smoothie is a delicious and nutritious way to enjoy the flavors of autumn in a refreshing drink form. Packed with fiber, vitamins, and healthy fats, it’s a satisfying and energizing treat that can be enjoyed any time of the day. Whether you’re on the go or lounging at home, this smoothie brings all the warmth and coziness of fall in one delicious sip!

Dairy-Free Gluten-Free Pumpkin Oatmeal

This creamy, dairy-free, and gluten-free pumpkin oatmeal is a wholesome, hearty breakfast perfect for chilly mornings. It’s packed with the goodness of oats, pumpkin, and warm spices like cinnamon and nutmeg. The natural sweetness of maple syrup complements the savory flavors, making it a deliciously satisfying start to your day.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups almond milk (or other dairy-free milk)
• 1/2 cup canned pumpkin puree
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Chopped nuts or seeds (optional for topping)

Instructions:

1. In a medium-sized saucepan, combine the almond milk, canned pumpkin, maple syrup, cinnamon, nutmeg, vanilla extract, and salt. Stir until well combined.
2. Bring the mixture to a simmer over medium heat, then add the gluten-free oats. Stir frequently to avoid burning.
3. Continue cooking for 5-7 minutes, or until the oats have absorbed most of the liquid and are tender.
4. Remove from heat and let it sit for a minute or two to thicken.
5. Serve the oatmeal in bowls, and top with your favorite toppings, such as chopped nuts, seeds, or a drizzle of extra maple syrup.

This dairy-free, gluten-free pumpkin oatmeal is not only delicious but also packed with fiber and nutrients, making it a perfect, wholesome breakfast option. The creamy pumpkin flavor combined with the warmth of cinnamon and nutmeg creates a comforting meal that will keep you full and energized. It’s a versatile recipe that can be customized with your favorite toppings for a personal touch. Enjoy this cozy breakfast to embrace the flavors of fall all year round!

Dairy-Free Gluten-Free Pumpkin Chia Pudding

This dairy-free, gluten-free pumpkin chia pudding is a simple and nutritious treat, perfect for meal prep or as a dessert. Combining the creamy texture of chia seeds with the natural sweetness of pumpkin, this pudding is flavored with a warm blend of spices like cinnamon and nutmeg. It’s an easy, make-ahead option for a healthy snack or breakfast.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup almond milk (or any dairy-free milk)
• 3 tablespoons chia seeds
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium-sized bowl, whisk together the pumpkin puree, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and salt until smooth.
2. Stir in the chia seeds, ensuring they are evenly distributed throughout the mixture.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and thicken the mixture.
4. Once thickened, give the pudding a stir to break up any clumps of chia seeds.
5. Serve chilled in small bowls or jars, and top with your favorite toppings such as nuts, coconut flakes, or dairy-free whipped cream.

This dairy-free, gluten-free pumpkin chia pudding is a delightful, creamy treat that’s perfect for those who love the flavors of pumpkin but need a quick and healthy snack or breakfast. Packed with omega-3s from the chia seeds and the rich taste of pumpkin, this pudding is not only delicious but also nourishing. With minimal effort and a bit of patience for it to set in the fridge, you have a satisfying, make-ahead treat that can be enjoyed at any time of the day!

Dairy-Free Gluten-Free Pumpkin Granola

This homemade dairy-free, gluten-free pumpkin granola is a crunchy, flavorful snack or breakfast option that’s full of autumn-inspired flavors. The combination of pumpkin puree, maple syrup, and warm spices creates a sweet and savory blend, while oats and seeds offer a satisfying crunch. It’s easy to make and can be enjoyed on its own or as a topping for dairy-free yogurt.

Ingredients:

• 2 cups gluten-free rolled oats
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract
• 1/2 cup pumpkin seeds (or your preferred seeds)
• 1/4 cup chopped nuts (e.g., almonds, walnuts, or pecans)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, pumpkin puree, maple syrup, melted coconut oil, cinnamon, nutmeg, ginger, and vanilla extract until well combined.
3. Stir in the pumpkin seeds and chopped nuts.
4. Spread the mixture evenly on the prepared baking sheet and press it down lightly.
5. Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown and crispy.
6. Allow the granola to cool completely on the baking sheet before breaking it into clusters.
7. Store in an airtight container at room temperature for up to two weeks.

This dairy-free, gluten-free pumpkin granola is a perfect fall snack or breakfast option, with its crunchy texture and irresistible pumpkin flavor. It’s packed with healthy oats, seeds, and nuts, making it a nutritious treat. Enjoy it on its own, sprinkled over dairy-free yogurt, or as a topping for smoothies. The ease of preparation and the delicious results make it a great addition to your fall recipe collection. Whether you’re enjoying it in the morning or as a mid-day snack, this granola will surely satisfy your pumpkin cravings!

Dairy-Free Gluten-Free Pumpkin Pancakes

These dairy-free, gluten-free pumpkin pancakes are a delightful way to start your morning with the rich flavor of pumpkin. Light and fluffy, these pancakes are spiced with cinnamon and nutmeg, offering a perfect balance of sweetness and warmth. They’re easy to prepare, making them a perfect option for a cozy weekend breakfast or a special fall treat.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar (or maple syrup for a healthier option)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1 tablespoon maple syrup (optional for added sweetness)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In a separate bowl, mix together the pumpkin puree, almond milk, vanilla extract, vegetable oil, and maple syrup (if using).
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
5. For each pancake, pour ¼ cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes, until golden brown on both sides.
6. Serve the pancakes with your favorite toppings such as maple syrup, dairy-free butter, or fresh fruit.

These dairy-free, gluten-free pumpkin pancakes are the perfect breakfast or brunch option for fall. The creamy pumpkin puree combined with the warmth of spices creates a comforting and flavorful pancake that’s both fluffy and filling. Whether you enjoy them as a weekend treat or a special family breakfast, these pancakes are sure to bring warmth and smiles to your table!

Dairy-Free Gluten-Free Pumpkin Bread

This dairy-free, gluten-free pumpkin bread is incredibly moist, flavorful, and perfect for the fall season. Made with wholesome ingredients like almond flour and coconut flour, it’s an ideal treat for anyone following a gluten-free or dairy-free lifestyle. The pumpkin provides a beautiful, rich color and flavor, complemented by spices like cinnamon and nutmeg for that cozy fall taste.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup canned pumpkin puree
• 3 large eggs (or egg replacer)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ cup dairy-free chocolate chips or nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. If desired, fold in the chocolate chips or nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free, gluten-free pumpkin bread is a delicious and healthy fall treat. It’s moist, full of flavor, and packed with pumpkin, making it a great option for breakfast, snacks, or even a dessert. The subtle sweetness from the maple syrup combined with the richness of the pumpkin and spices makes every slice a comforting and satisfying experience. Whether shared with friends or enjoyed on your own, this bread will fill your kitchen with the delightful scents of autumn.

Dairy-Free Gluten-Free Pumpkin Soup

This creamy, dairy-free, and gluten-free pumpkin soup is a comforting and nourishing dish, perfect for fall or any chilly day. The natural sweetness of the pumpkin pairs beautifully with the savory ingredients, and the warm spices like cinnamon and nutmeg provide an extra layer of depth. It’s a light yet satisfying meal that can be enjoyed as an appetizer or a main course.

Ingredients:

• 4 cups canned pumpkin puree
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 3 cups vegetable broth (or chicken broth for non-vegan)
• 1 cup canned coconut milk
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh herbs (like thyme or sage) for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes, until softened and fragrant.
2. Stir in the pumpkin puree, vegetable broth, coconut milk, cinnamon, and nutmeg. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally.
3. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
4. Taste and adjust the seasoning with salt and pepper.
5. Serve the soup hot, garnished with fresh herbs such as thyme or sage.

This dairy-free, gluten-free pumpkin soup is the epitome of comfort in a bowl. The creamy texture from the coconut milk and the sweetness of the pumpkin, combined with the spices, makes it the perfect soup for cooler weather. It’s a simple and quick recipe, ideal for meal prep or a last-minute dinner. Whether served as a light meal or paired with a salad or bread, this soup will surely warm you up from the inside out and leave you craving more.

Dairy-Free Gluten-Free Pumpkin Muffins

These dairy-free, gluten-free pumpkin muffins are an easy, delicious treat that’s perfect for breakfast or a snack. Made with almond flour and sweetened with maple syrup, they’re both light and moist. The combination of pumpkin, cinnamon, and nutmeg provides a cozy fall flavor, while the added walnuts or chocolate chips (optional) add a satisfying crunch.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• 1 cup canned pumpkin puree
• 3 large eggs (or egg replacer)
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined. If using, fold in the walnuts or chocolate chips.
5. Spoon the batter into the muffin tin, filling each cup about ¾ full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.

These dairy-free, gluten-free pumpkin muffins are the perfect fall treat, packed with the rich flavor of pumpkin and warm spices. The muffins are moist and tender, with a slight sweetness that comes from the natural maple syrup. Whether you enjoy them for breakfast, as a snack, or even as an afternoon treat, these muffins are sure to satisfy your pumpkin cravings. Plus, they’re easy to make and great for meal prepping or sharing with friends and family!

Dairy-Free Gluten-Free Pumpkin Smoothie

This creamy, dairy-free, and gluten-free pumpkin smoothie is a refreshing and nutritious way to enjoy the flavors of pumpkin. With the addition of banana and almond milk, it’s naturally sweet and full of fiber and vitamins. The spices like cinnamon and nutmeg give it that cozy, fall flavor, making it a great morning drink or a midday pick-me-up.

Ingredients:

• 1/2 cup canned pumpkin puree
• 1 ripe banana
• 1 cup almond milk (or any dairy-free milk)
• 1 tablespoon almond butter (or any nut butter)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional for extra sweetness)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the pumpkin puree, banana, almond milk, almond butter, cinnamon, nutmeg, vanilla extract, and maple syrup (if using).
2. Blend until smooth and creamy. If you prefer a thicker smoothie, add a few ice cubes and blend again.
3. Taste and adjust the sweetness by adding more maple syrup, if desired.
4. Pour the smoothie into a glass and serve immediately, garnished with a sprinkle of cinnamon if desired.

This dairy-free, gluten-free pumpkin smoothie is a healthy, delicious way to enjoy the fall flavors while staying energized. The combination of pumpkin and banana creates a creamy, naturally sweet base, while the cinnamon and nutmeg add that perfect fall spice. It’s an excellent breakfast option, post-workout snack, or even a refreshing treat during the day. This smoothie is quick to make, full of nutrients, and a fantastic way to enjoy pumpkin season in a new and exciting way!

Dairy-Free Gluten-Free Pumpkin Pie Bars

These dairy-free, gluten-free pumpkin pie bars are a delicious, easier-to-make alternative to traditional pumpkin pie. With a gluten-free oat crust and a creamy, spiced pumpkin filling, they have all the flavors of pumpkin pie in a convenient bar form. These bars are perfect for gatherings, picnics, or as a sweet snack during the fall.

Ingredients:

For the crust:

• 1 ½ cups gluten-free rolled oats
• 1/4 cup almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the filling:

• 1 ½ cups canned pumpkin puree
• 2 large eggs (or egg replacer)
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup canned coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line with parchment paper.
2. To make the crust, combine the oats, almond flour, melted coconut oil, maple syrup, vanilla extract, and salt in a bowl. Stir until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the prepared pan to form a crust.
4. Bake the crust for 10-12 minutes, or until slightly golden. Remove from the oven and set aside to cool.
5. For the filling, whisk together the pumpkin puree, eggs, maple syrup, cinnamon, nutmeg, ginger, salt, and coconut milk in a bowl until smooth.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until the filling is set and a toothpick inserted comes out clean.
8. Allow the bars to cool completely in the pan before slicing into squares.

These dairy-free, gluten-free pumpkin pie bars are a fantastic alternative to traditional pumpkin pie, offering the same rich flavors in a more portable and easy-to-serve form. The oat crust adds a satisfying crunch that complements the smooth, spiced pumpkin filling. Whether you’re looking for a fall dessert, a snack for a gathering, or a delicious treat to enjoy at home, these pumpkin pie bars will become a new favorite. They are a great make-ahead option that’s perfect for sharing or enjoying all season long!

Dairy-Free Gluten-Free Pumpkin Oatmeal

This dairy-free, gluten-free pumpkin oatmeal is a warm and comforting breakfast that combines the rich, earthy flavor of pumpkin with hearty oats. It’s naturally sweetened with maple syrup and spiced with cinnamon, nutmeg, and ginger, offering a perfect fall-inspired meal to kickstart your day. Packed with fiber and vitamins, it’s both nutritious and satisfying.

Ingredients:

• 1 cup rolled gluten-free oats
• 1 ½ cups almond milk (or any dairy-free milk)
• ½ cup canned pumpkin puree
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• Optional toppings: dairy-free yogurt, nuts, seeds, or dried fruit

Instructions:

1. In a medium saucepan, combine the rolled oats, almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, ginger, and salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Reduce the heat to low and cook for 5-7 minutes, or until the oats are tender and the oatmeal has thickened to your desired consistency. If the oatmeal becomes too thick, add a bit more almond milk.
4. Remove from heat and let it sit for a minute to cool slightly.
5. Serve the oatmeal warm, topped with your favorite toppings such as dairy-free yogurt, nuts, seeds, or dried fruit.

This dairy-free, gluten-free pumpkin oatmeal is the ultimate fall breakfast. It’s creamy, cozy, and packed with the sweet and spicy flavors of pumpkin, making it a satisfying way to start the day. The oats provide a great source of fiber, while the pumpkin offers a boost of vitamins. Whether you enjoy it on a chilly morning or as a hearty snack, this oatmeal is an easy, wholesome dish that will keep you feeling full and energized.

Dairy-Free Gluten-Free Pumpkin Risotto

This dairy-free, gluten-free pumpkin risotto is a savory and creamy dish that combines the earthy flavors of pumpkin with the richness of risotto. The pumpkin gives the dish a natural sweetness, while the spices and vegetable broth add depth. It’s a comforting, fall-inspired meal that’s both satisfying and nourishing.

Ingredients:

• 1 cup Arborio rice (gluten-free)
• 2 cups canned pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup dry white wine (optional)
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a separate large pan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and cook, stirring constantly, until the liquid is mostly absorbed.
5. Gradually add the warm vegetable broth, ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. After about 15-20 minutes, stir in the pumpkin puree, cinnamon, nutmeg, and ginger. Continue cooking for another 5-7 minutes, until the rice is tender and the risotto is creamy.
7. Season with salt and pepper to taste, and garnish with fresh sage leaves, if desired.

This dairy-free, gluten-free pumpkin risotto is a comforting and elegant dish that’s perfect for a cozy fall dinner. The pumpkin creates a rich and creamy texture that’s naturally dairy-free, while the spices add depth and warmth. This risotto is versatile and can be paired with roasted vegetables, a side salad, or served on its own as a main dish. It’s the ideal dish for those looking to enjoy a hearty, gluten-free, and dairy-free meal full of fall flavors.

Dairy-Free Gluten-Free Pumpkin Energy Bites

These dairy-free, gluten-free pumpkin energy bites are a quick and healthy snack perfect for busy days. Packed with protein, fiber, and the warm flavors of pumpkin and spices, these bites are a great way to fuel your body while satisfying your pumpkin cravings. They’re easy to make, require no baking, and are ideal for on-the-go snacking.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup canned pumpkin puree
• ¼ cup almond butter (or any nut butter)
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon vanilla extract
• Pinch of salt
• ¼ cup dairy-free chocolate chips or chopped nuts (optional)

Instructions:

1. In a medium bowl, combine the rolled oats, pumpkin puree, almond butter, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt.
2. Stir the mixture until everything is well combined. If using, fold in the chocolate chips or nuts.
3. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet or plate.
4. Refrigerate the energy bites for at least 30 minutes to allow them to firm up.
5. Store the energy bites in an airtight container in the refrigerator for up to one week.

These dairy-free, gluten-free pumpkin energy bites are a fantastic snack to keep on hand when hunger strikes. They’re sweet, satisfying, and packed with nutritious ingredients, making them a great choice for pre- or post-workout snacks, or a quick bite when you’re on the go. The pumpkin adds a lovely flavor and texture, while the spices bring a cozy, fall-inspired kick. These energy bites are easy to make, portable, and perfect for fueling your busy day!

Dairy-Free Gluten-Free Pumpkin Pancakes

These dairy-free, gluten-free pumpkin pancakes are light, fluffy, and packed with the comforting flavors of fall. The pumpkin puree adds moisture and richness, while the cinnamon, nutmeg, and ginger bring that perfect autumn spice. These pancakes are easy to make and can be enjoyed for breakfast, brunch, or a cozy weekend meal.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• 1 cup canned pumpkin puree
• 1 cup almond milk (or any dairy-free milk)
• 2 large eggs (or egg replacer)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted (or any oil of choice)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, mix together the pumpkin puree, almond milk, eggs, maple syrup, vanilla extract, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick, but you can add a little more almond milk if it’s too thick.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
6. Serve the pancakes warm with maple syrup, fresh fruit, or a dusting of cinnamon.

These dairy-free, gluten-free pumpkin pancakes are the perfect fall breakfast. With their soft, fluffy texture and rich pumpkin flavor, they’re sure to become a favorite in your household. The spices create a warm, inviting aroma, and the pancakes are naturally sweetened with maple syrup, making them a healthier option. Whether you’re enjoying them with family or hosting a brunch, these pancakes are a delicious way to start your day on a cozy note!

Dairy-Free Gluten-Free Pumpkin Soup

This dairy-free, gluten-free pumpkin soup is a creamy and comforting dish that captures the essence of fall. The pumpkin puree blends seamlessly with coconut milk to create a smooth, velvety texture. Spiced with cinnamon, nutmeg, and ginger, this soup is both savory and slightly sweet, making it a perfect starter or main course for autumn meals.

Ingredients:

• 2 cups canned pumpkin puree
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the pumpkin puree, vegetable broth, coconut milk, cinnamon, nutmeg, and ginger. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
3. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
4. Season the soup with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh thyme or parsley, if desired.

This dairy-free, gluten-free pumpkin soup is a warming, satisfying dish that’s perfect for crisp fall days. The creamy coconut milk adds richness, while the pumpkin provides a natural sweetness. The spices enhance the flavor and create a comforting, savory-sweet combination. Whether you serve it as a starter, a light meal, or a side dish, this pumpkin soup is sure to be a hit and will leave you feeling cozy and nourished.

Dairy-Free Gluten-Free Pumpkin Bread

This dairy-free, gluten-free pumpkin bread is the perfect fall treat, with a soft, moist texture and rich pumpkin flavor. Sweetened with maple syrup and spiced with cinnamon and nutmeg, it’s an ideal breakfast, snack, or dessert. This pumpkin bread is easy to make and fills your kitchen with the warm aromas of autumn.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 1 cup canned pumpkin puree
• 2 large eggs (or egg replacer)
• ¼ cup maple syrup
• ¼ cup coconut oil, melted (or any oil of choice)
• 1 teaspoon vanilla extract
• ½ cup dairy-free chocolate chips or chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, mix together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in the chocolate chips or walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free, gluten-free pumpkin bread is the ultimate fall comfort food. With its soft, moist texture and rich, spiced flavor, it’s perfect for any time of the day, whether as a snack or a dessert. The natural sweetness from the pumpkin and maple syrup, along with the option for added chocolate chips or walnuts, makes this bread both delicious and versatile. It’s a great make-ahead treat and is sure to be a crowd-pleaser at gatherings or cozy family meals.

Note: More recipes are coming soon!