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Gluten Free Pumpkin Gingersnap Parfait

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This easy recipe for gluten free pumpkin gingersnap parfaits is a perfect fall dessert! The recipe uses my gluten free gingersnap cookies, pumpkin spice mousse and homemade whipped cream. These parfait cups are perfect to make ahead of a gathering and serve cold from the refrigerator.

a glass of gluten free pumpkin gingersnap parfait with layers of pumpkin spice mousse, homemade whipped cream and crumbled gluten free gingersnap cookies

These gluten free pumpkin pie parfait cups are perfect to serve for Thanksgiving. You can make these the day before so you have dessert ready to go after the meal without having to use your oven or make one more thing the day of your gathering.

This recipe uses my gluten free gingersnap cookie recipe. You can bake those 2-3 days in advance so they are ready to use when you assemble your gluten free pumpkin mousse parfaits. I made homemade whipped cream, but you could also use store bought whipped cream to make assembling these desserts even easier.

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

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a glass of gluten free pumpkin gingersnap parfait with layers of pumpkin spice mousse, homemade whipped cream and crumbled gluten free gingersnap cookies

Ingredients

Instructions

In the bowl of your stand mixer blend together the pumpkin puree, mascarpone cheese, brown sugar, maple syrup, cinnamon and pumpkin pie spice. Cover and refrigerate the mixture for at least 2 hours.

Right before you are ready to assemble your parfaits in the bowl of your stand mixer using the whisk attachment whisk the heavy whipping cream, powdered sugar and vanilla until thickened and soft peaks form.

In your parfait glasses layer the pumpkin spice mousse, then the whipped cream and then a layer of crumbed gluten free gingersnap cookies. Repeat this process twice or until your parfait glass is full.

Cover and refrigerate until you are ready to serve.

Supplies

Frequently Asked Questions

Can these parfaits be made ahead?

Yes! Making these gluten free pumpkin gingersnap parfaits a day in advance is my favorite way to serve this dessert. I think the flavor intensifies and gets even better when these pumpkin mousse parfaits have at least a day in the refrigerator.

Being able to make this dessert ahead of a gathering is one of my favorite things about it. Not having to worry about making dessert the day of an event is such a relief.

How long will these parfaits last?

These gluten free pumpkin gingersnap parfaits will last in the refrigerator for 2-3 days. If they are left any longer the cookie portion will start to get mushy. To store them place a lid or plastic wrap over each cup to keep air and moisture out.

More Recipes You Might Enjoy

Gluten Free Strawberry Pretzel Dessert
Gluten Free Baked Pumpkin Donuts with Chocolate Glaze
Gluten Free Pumpkin Recipes
Gluten Free Pumpkin Cake with Cream Cheese Frosting
Gluten Free Air Fryer Turkey Breast

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Pumpkin Gingersnap Parfait

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  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free pumpkin gingersnap parfaits is a perfect fall dessert! The recipe uses my gluten free gingersnap cookies, pumpkin spice mousse and homemade whipped cream. These parfait cups are perfect to make ahead of a gathering and serve cold from the refrigerator.

Ingredients

Gluten Free Gingersnap Cookie Recipe

Pumpkin Spice Mousse:
1 cup canned Pumpkin Puree
1 - 8 ounce package Mascarpone Cheese
¼ cup Brown Sugar
2 Tbsp. Pure Maple Syrup
1 tsp. Ground Cinnamon
½ tsp. Pumpkin Pie Spice

Whipped Cream:
1 cup Heavy Whipping Cream
2 Tbsp. Powdered Sugar
1 tsp. Vanilla Extract

Instructions

In the bowl of your stand mixer blend together the pumpkin puree, mascarpone cheese, brown sugar, maple syrup, cinnamon and pumpkin pie spice. Cover and refrigerate the mixture for at least 2 hours.

Right before you are ready to assemble your parfaits in the bowl of your stand mixer using the whisk attachment whisk the heavy whipping cream, powdered sugar and vanilla until thickened and soft peaks form.

In your parfait glasses layer the pumpkin spice mousse, then the whipped cream and then a layer of crumbed gluten free gingersnap cookies. Repeat this process twice or until your parfait glass is full.

Cover and refrigerate until you are ready to serve.

Notes

I used 15 ounce stemless wine glasses for my parfaits and this recipe made 4 servings.

  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: Layered
  • Cuisine: Gluten Free

Easy Gluten Free Zucchini Brownies

· 2 Comments

These easy gluten free zucchini brownies use chocolate chips and make the best brownies! Adding zucchini makes this recipe a healthier alternative. It's a simple way to add some vegetables to your sweets.

easy gluten free zucchini brownies cut into squares on a piece of white parchment paper.

I have lots of zucchini in the garden and I'm always looking for ways to use it. I'm sneaking it into anything I can at this point. The zucchini makes these brownies extra moist and delicious.

If you peel the green skin from the zucchini no one will even notice it's in the brownies. This is perfect for picky eaters and getting extra vegetables into your diet.

If you are looking for more zucchini recipes you might also enjoy my Gluten Free Zucchini Chocolate Chip Cookies, this Air Fryer Roasted Zucchini Squash, my Gluten Free Zucchini Squash and Corn Casserole or my Baked Kale and Zucchini Pilaf recipes.

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easy gluten free zucchini brownies cut into squares with coarse sea salt sprinkled on top.

Ingredients

Instructions

Preheat your oven to 350 degrees. Grease an 8x8-inch baking dish with butter or coconut oil. Set aside.

In a small saucepan on low heat melt the butter and chocolate chips. Stirring occasionally until the lumps are gone. Remove from heat.

Stir in the sugar, beaten eggs, vanilla and zucchini.

In a bowl whisk together the flour and sea salt. Combine the wet and dry ingredients blending just until they are mixed together.

Pour batter into a greased 8x8 inch baking dish.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting into squares.

Sprinkle with coarse sea salt and serve with vanilla ice cream.

Supplies

Storage

Once the gluten free zucchini brownies have cooled cut them into squares and then store them in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator so they stay fresh longer.

Top Tips

  • These zucchini brownies freeze really well. Cut them into bars and then freeze them individually in freezer safe bags for a quick treat later.
  • Use the small side of your grater to get little shreds of zucchini. No one will even notice there's a veggie in the brownies.
  • If there is a lot of moisture in your shredded zucchini be sure to squeeze the moisture out before adding the zucchini to this recipe. Be sure to measure your zucchini before you squeeze out the excess moisture.
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Easy Gluten Free Zucchini Brownies

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No reviews

  • Author: Elaine VanVleck
  • Total Time: 55 minutes
  • Yield: 9 bars 1x
  • Diet: Gluten Free
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Description

These easy gluten free zucchini brownies use chocolate chips and make the best brownies! Adding zucchini makes this recipe a healthier alternative. It's a simple way to add some vegetables to your sweets. 

Ingredients

Scale

¼ cup Unsalted Butter
1 cup Semi-Sweet Chocolate Chips
½ cup Granulated Sugar
¼ cup Brown Sugar
2 large Eggs, beaten
1 tsp. Vanilla Extract
1 cup Zucchini, grated and drained
1 cup Gluten Free Flour
¼ cup Cocoa Powder
½ tsp. Sea Salt
Coarse Sea Salt, for serving
Mini Chocolate Chips, for sprinkling on top

Instructions

Preheat your oven to 350 degrees. Grease an 8x8-inch baking dish with butter or coconut oil. Set aside.

In a saucepan on low heat melt the butter and chocolate chips. Stirring occasionally until the lumps are gone. Remove from heat.

Stir in the sugar, beaten eggs, vanilla and shredded zucchini.

In a mixing bowl whisk together the flour, cocoa powder and sea salt. Combine the wet and dry ingredients blending just until they are mixed together.

Pour batter into a greased 8x8 inch baking dish. Sprinkle mini chocolate chips on top.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting into squares.

Sprinkle with coarse sea salt and serve with vanilla ice cream.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

FAQ

What do zucchini brownies taste like?

They taste just like regular brownies. I think the zucchini actually makes them a bit more moist and tender. The zucchini doesn't alter the flavor of the brownies. If you peel the green skin from the zucchini no one will even notice these brownies have zucchini in them!

Can zucchini brownies be frozen?

Yes! I like to bake the brownies, then when they have cooled I cut them into squares. I store individual squares of the brownies in the freezer for a quick treat or lunch snack later.

In a freezer safe container or bag they should last for up to one month in your freezer. I microwave them so they are warm to have with ice cream. It also works to let them thaw naturally in your lunch.

How do I store zucchini brownies?

I let the brownies cool and then cut them into squares. I then either cover the baking dish or store the brownies individually in baggies. The brownies can be left out for a couple of days and then will either need to go in the refrigerator or be frozen.

Does the type of cocoa powder I use in brownies matter?

Yes! You want to use a high quality dutch cocoa powder to get the richest chocolate flavor in your brownies. My personal favorite is Rodelle Gourmet Baking Cocoa.

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Gluten Free Praline Pumpkin Pie

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This easy recipe for gluten free praline pumpkin pie is perfect to serve at Thanksgiving! The pumpkin pecan pie uses canned pumpkin puree for the pie filling. It has a delicious and crunchy pecan praline topping.

a gluten free praline pumpkin pie with a slice on a plate next to small bowl of pecans.

I love pumpkin pie! It is easily my favorite Thanksgiving dessert option. This gluten free praline pumpkin pie takes the classic pumpkin pie to a new level. The crunch from the pecan praline topping is so good!

If you are looking for more gluten free Thanksgiving recipes you might also enjoy my Gluten Free Pecan Pie Bars, this Gluten Free Sweet Potato Cake with Cream Cheese Frosting, my Gluten Free Pumpkin Gingersnap Parfait, this Cranberry Fluff Salad, or my Gluten Free Cranberry Apple Crisp recipes.

You can also find all of my gluten free Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes

two plates with slices of gluten free praline pumpkin pie.
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Ingredients

Instructions

Preheat your oven to 350 degrees.

In your stand mixer blend together the pumpkin puree, brown sugar, milk, eggs, vanilla, cinnamon, cloves, ginger, nutmeg, allspice and salt. Pour the pumpkin mixture into the gluten free graham cracker pie crust.

Bake at 350 degrees for 40-45 minutes or until the top is slightly browned.

While the pie is baking in a mixing bowl stir together the pecans, brown sugar, maple syrup, vanilla and salt until combined.

When the pumpkin pie comes out of the oven sprinkle the pecan mixture over top while the pie is still hot.

Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.

Let the pie cool to room temperature before cutting.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

Store the pie covered in the refrigerator for up to five days after it has cooled to room temperature.

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Gluten Free Praline Pumpkin Pie

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No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free praline pumpkin pie is perfect to serve at Thanksgiving! The pumpkin pecan pie uses canned pumpkin puree for the pie filling. It has a delicious and crunchy pecan praline topping.

Ingredients

Scale

1 Gluten Free Graham Cracker Pie Crust

Pumpkin Filling:
15 ounce can Pumpkin Puree
¾ cup Brown Sugar
½ cup Milk
2 large Eggs
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
¼ teaspoon Ground Ginger
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Allspice
½ teaspoon Sea Salt

Praline Topping:
1 cup Pecans, chopped
⅓ cup Brown Sugar
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
¼ teaspoon Sea Salt

Instructions

Preheat your oven to 350 degrees.

In your stand mixer blend together the pumpkin puree, brown sugar, milk, eggs, vanilla, cinnamon, cloves, ginger, nutmeg, allspice and salt. Pour the pumpkin mixture into the gluten free graham cracker pie crust.

Bake at 350 degrees for 40-45 minutes or until the top is slightly browned.

While the pie is baking in a mixing bowl stir together the pecans, brown sugar, maple syrup, vanilla and salt until combined.

When the pumpkin pie comes out of the oven sprinkle the pecan mixture over top while the pie is still hot.

Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.

Let the pie cool to room temperature before cutting.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

What is praline topping made from?

Praline is a mixture of pecans and brown sugar. It usually also includes vanilla extract and salt. For this recipe I also added maple syrup for the delicious flavor.

Can I use a store bought crust for this recipe?

Yes! I love the simplicity of using store bought gluten free crusts. For this recipe I used a gluten free graham cracker crust, but you could also use a regular gluten free crust.

Dairy Free Pumpkin Pie Smoothie

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This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

a glass of dairy free pumpkin pie smoothie made with canned pumpkin puree.

I am always looking for ways to use leftover pumpkin puree from recipes that don't use the entire can. This dairy free, vegan and gluten free pumpkin pie smoothie is the perfect solution!

If you are looking for more pumpkin recipes you might also enjoy my Dunkin Copycat Pumpkin Cream Cold Brew, these Gluten Free Pumpkin Spice Pancakes, my Gluten Free Pumpkin Spice Chocolate Chip Cookies, this Gluten Free Pumpkin Gingersnap Parfait or my Gluten Free Pumpkin Oatmeal Cake recipes.

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a glass of dairy free pumpkin pie smoothie with a glass straw next to some fall colored leaves.

Ingredients

Instructions

Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.

Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.

Supplies

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

This smoothie is best when made fresh and enjoyed immediately.

You can put the bananas, ice, pumpkin and sun butter in a freezer safe container together so it's quicker to put this smoothie together with the rest of the ingredients.

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Dairy Free Pumpkin Pie Smoothie

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No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
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Description

This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

Ingredients

Scale

2 medium frozen Bananas
½ cup Ice
¾ cup Pumpkin Puree
2 tablespoon Almond Butter or Sun Butter
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Ginger
1 cup Almond Milk

Instructions

Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.

Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.

  • Prep Time: 5 minutes
  • Category: Smoothie, Drinks
  • Method: Blender
  • Cuisine: Gluten Free

FAQ

What are the benefits of eating pumpkin?

Pumpkin is high in fiber and has potassium, iron and beta carotene. It is a healthy addition to fall recipes.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply pumpkin without any added ingredients. Pumpkin pie filling has added spices and is usually sweetened.

Gluten Free No Bake S'mores Pie

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This easy recipe for gluten free no bake s'mores pie uses a gluten free graham cracker crust. It's a quick dessert to make with chocolate pudding and marshmallow fluff for a topping. I added some milk chocolate shavings on top of this delicious cold pie.

a silver pie plate of gluten free no bake s'mores pie next to a silver serving spatula.

I love s'mores during the summer! But, I do not love being outside around a campfire to make them. So, instead I like to make this simple gluten free no bake s'mores pie.

If you are looking for more cold dessert options you might also enjoy my Gluten Free No Bake Key Lime Pie, this Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Strawberry Icebox Bars, or these Homemade Strawberry Banana Popsicles recipes.

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a white plate with a slice of gluten free no bake s'mores pie next to a couple of pieces of Hershey's milk chocolate bar.

Ingredients

Instructions

If using instant chocolate pudding you will whisk the pudding packets with milk until combined. Refrigerate for 15-20 minutes until the pudding starts to set up. Pour into the gluten free graham cracker crust. Refrigerate 30 minutes to set the pudding completely.

If using stovetop chocolate pudding follow the instructions for making the pudding. Then, pour the thickened pudding directly into the gluten free graham cracker pie crust. Let the pudding cool slightly and the put in the refrigerator to finish cooling.

In your stand mixer with the whisk attachment beat the marshmallow creme and whipping cream on medium high speed until medium stiff peaks forms, about 5-6 minutes. Spoon topping over chocolate pudding and top with chocolate shavings.

Refrigerate until ready to serve.

Hint: I like to make this pie the day before so the chocolate pudding and the marshmallow topping are completely set when I serve this dessert.

Supplies

Storage

Store covered in the refrigerator for up to 5 days. I think this pie is best on day two when the pudding and marshmallow topping have had time to cool completely and set up.

Top tip

Marshmallow creme is not the same as melting marshmallows and using those. The creme does not need to be heated to be melted. If you try to use heated melted marshmallows they will not set up with the heavy whipping cream to make the topping.

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Gluten Free No Bake S'mores Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free no bake s'mores pie uses a gluten free graham cracker crust. It's a quick dessert to make with chocolate pudding and marshmallow fluff for a topping. I added some milk chocolate shavings on top of this delicious cold pie.

Ingredients

Scale

Instructions

If using instant chocolate pudding you will whisk the pudding packets with milk until combined. Refrigerate for 15-20 minutes until the pudding starts to set up. Pour into the gluten free graham cracker crust. Refrigerate 30 minutes to set the pudding completely.

If using stovetop chocolate pudding follow the instructions for making the pudding. Then, pour the thickened pudding directly into the gluten free graham cracker pie crust. Let the pudding cool slightly and the put in the refrigerator to finish cooling.

In your stand mixer with the whisk attachment beat the marshmallow creme and whipping cream on medium high speed until medium stiff peaks forms, about 5-6 minutes. Spoon topping over chocolate pudding and top with chocolate shavings.

Refrigerate until ready to serve.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Pie, Dessert
  • Method: Mixing
  • Cuisine: Gluten Free

FAQ

What does s'mores stand for?

The word s'mores stands for 'some more'. For example, give me some more of that delicious pie. The first s'mores showed up in the 1920's as graham cracker sandwiches. They were a quick and easy treat to serve around a camp fire.

Are s'mores gluten free?

The classic s'mores made with regular graham crackers are not gluten free, but there are a few options for gluten free graham crackers to purchase now. For this pie I used a gluten free graham cracker crust.

Are marshmallows gluten free?

Not all marshmallows are gluten free! Be sure to read the label and look to see if the packaging says gluten free. The marshmallow creme fluff I used for this recipe is labeled gluten free.

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!