Gluten Free Pumpkin Pie Cake is an easy pumpkin dessert made from scratch and gluten free!
Gluten Free Pumpkin Pie Cake is my new favorite fall dessert. In fact, it is so good that it will be the pumpkin dessert I make for Thanksgiving this year. I love this!
There are many versions of pumpkin pie cake out there. Most are similar to a pumpkin dump cake, but slightly different in that it has a crust like layer on the top and bottom.
I don’t mind using an occasional cake mix, but gluten free cake mixes can be expensive and hard to find, so I like to make a homemade version when I can.
For this recipe I used the same basic idea I used for my gluten free dump cake without cake mix, but I changed it up so that it had a cake like crust both on the top and bottom.
It turned out so good! It was easy to make and my whole family loved it!
We can’t have nuts because of my daughter’s nut allergy, but if you can have nuts I think chopped pecans would be delicious added to the topping.
If you are looking for a simple gluten free holiday dessert this recipe is perfect! I think you will love it!
Gluten Free Pumpkin Pie Cake
The flavors of pumpkin pie in a the form of cake in this gluten free pumpkin pie cake.
Ingredients
Filling
- 1 -15 ounce can pumpkin
- 1- 12 ounce can evaporated milk
- 3 eggs
- 1 cup sugar
- 2 teaspoons cinnamon or 4 teaspoons pumpkin pie spice
Cake:
- 1/2 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/4 teaspoon xanthan gum
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup butter, melted
Instructions
For Filling:
- In a bowl whisk together the pumpkin, evaporated milk, 3 eggs, 1 cup sugar, and cinnamon until well combined.
- Set aside.
For Cake:
- In a separate bowl combine rice flours, cornstarch, xanthan gum, 1 cup sugar, baking powder, baking soda, and salt. Stir in egg and melted butter.
- Mix until well combined. It will be a somewhat dry mixture and not a batter that you can pour.
- Press half of the cake mixture into the bottom of a 9x13 pan.
- Pour pumpkin filling over cake mixture.
- Sprinkle the remaining cake mixture and press slightly.
- Bake at 350 degrees for 45-50 minutes.
- Serve with whipped cream or ice cream if desired.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 91mgSodium: 297mgCarbohydrates: 57gFiber: 1gSugar: 37gProtein: 6g
Nutritional values are approxomite and aren't always accurate.
Can this be made dairy free with a can of full fat coconut milk in place of the evaporated milk? (and using dairy free butter)
I have not used coconut milk in place of evaporated milk in recipes. I keep saying I need to try it but haven’t. I think it would work in this, but I am not sure. If you have used full fat coconut milk in place of evaporated milk before than I think it will be fine in this recipe. I think the dairy free butter would work fine too. I hope that helps!
I successfully made this with the cream portion of the full fat can of coconut milk. I was able to get 12 oz of the cream from the can. I also melted it so it would incorporate more easily with the filling mixture. The result was perfect and there was not a coconut taste at all. I added brown sugar and some cinnamon to the topping before sprinkling it on top. Absolutely delicious.
Any chance you have tried this with BRM 1to1 since the original post? My college sons gluten free and he would love this but I don’t see him using multiple flours. 🙂
I have not, but I have had readers say that it works with a gf blend. I need to try it, since I have been using blends more. I totally get way a college guy wouldn’t want individual flours, so yes I would have him use Bob’s 1 to 1 in place of the gf flours. I hope that helps.