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 variations of pumpkin pie cake available. 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!

Yield: 12

Gluten Free Pumpkin Pie Cake

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The flavors of pumpkin pie in a the form of cake in this gluten free pumpkin pie cake.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

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:

1. In a bowl whisk together the pumpkin, evaporated milk, 3 eggs, 1 cup sugar, and cinnamon until well combined.
2. Set aside.

For Cake:

1. 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.
2. Mix until well combined. It will be a somewhat dry mixture and not a batter that you can pour.
3. Press half of the cake mixture into the bottom of a 9x13 pan.
4. Pour pumpkin filling over cake mixture.
5. Sprinkle the remaining cake mixture and press slightly.
6. Bake at 350 degrees for 45-50 minutes.
7. Serve with whipped cream or ice cream if desired.

Notes

Bob's Red Mill 1 to 1 Gluten Free Blend can be used in place of the rice flour, sweet rice flour, cornstarch, and xanthan gum.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount 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.

 Originally published October 2016. Updated November 2025.

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This week’s Souper Monday recipe is for a simple and inexpensive Ground Beef Tomato Macaroni Soup. It is perfect for fall and winter.

Ground Beef Tomato Macaroni Soup is a basic homemade tomato soup with ground beef and macaroni. It is quick and easy to make using basic pantry ingredients. 

My husband’s family has a recipe for tomato macaroni soup that they have been making for years. My husband grew up eating it. His parents and grandparents made it all them time. 

My husband and I ate it during our early years of marriage because it was so inexpensive to eat. I always thought of the recipe as a depression era recipe because it was so basic. In fact, it was almost too basic. 

My husband would totally disagree with that. He loves it because it is so basic. I, however, have never loved the soup because it felt like it needed something more. It needed more flavor and something to make it more filling. 

So over the years, I have come up with different versions of a basic tomato soup. I took my husband’s family recipe and turned it into different versions that are more filling and flavorful. 

This soup is my favorite version. It is a fairly classic tomato soup with ground beef and macaroni added.

I love this soup during the fall and winter. It is quick and easy to make, using ingredients I almost always have on hand. 

Can it be made gluten free? 

Yes, it can. I make it gluten free using gluten free pasta. The version is the picture is made with gluten free pasta. 

Ingredients  

• ground beef
• onions
• garlic
• tomatoes
• chicken or beef broth
• macaroni
• salt
• pepper

Yield: 10 servings

Ground Beef Tomato Macaroni Soup

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Homemade Ground Beef Tomato Soup is a quick and easy dinner using basic ingredients.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pound ground beef
• 1 cup chopped onions
• 1 clove garlic, minced
• 3- 14 ounce cans diced tomatoes
• 2 - 14.5 ounce can beef or chicken broth
• 1 1/2 cups uncooked macaroni ( gluten free pasta works well too)
• salt and pepper to taste

Instructions

1. Puree tomatoes in a blender or food processor. Set aside.
2. In a large pan cook ground beef and onion until onion is tender and ground beef is done. Drain off any fat.
3. Add garlic to meat mixture and cook for 1 minute.
4. Add tomatoes and broth to meat mixture.
5. Bring to a boil. Stir in macaroni.
6. Reduce heat to low and cook for 10-12 minutes or until macaroni is tender.
7. Salt and pepper to taste.

Notes

If you are gluten free use gluten free pasta and be sure that your broth is gluten free.

Originally posted February 2020. Updated November 2025

The post Ground Beef Tomato Macaroni Soup appeared first on Lynn's Kitchen Adventures.

    

This week’s gluten free menu plan is full of gluten free fall favorites.

Here is the plan. I made notes next to the ingredients that need to be gluten free but as always read labels to make sure that the ingredients are safe for your family.

Gluten Free Menu Plan 11.2.25

Fall favorites are on the menu plan this week.

Peanut Butter Baked Oatmeal

Peanut Butter Baked Oatmeal was the first baked oatmeal recipe that I developed. It turns oatmeal haters into oatmeal lovers.

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Gluten Free Dairy Free Waffles - Gluten Free Kitchen Adventures

Photo Credit: gfkitchenadventures.com

Gluten free dairy free waffles are so good that no one will know that they are gluten free.

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Instant Pot Hard Boiled Eggs

Boiled eggs made easy in the Instant Pot.

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Turkey Chili

Turkey Chili is an easy and delicious dinner. It is full of flavor. Make ahead and freezer friendly.

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Thin Crust Gluten Free Pizza

Gluten Free Pizza can be delicious with this thin crust gluten free pizza recipe.

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Gluten Free Tomato Soup - Gluten Free Kitchen Adventures

Photo Credit: gfkitchenadventures.com

Skip the can and make it homemade.

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Mexican Beef and Beans Casserole

Easy and delicious gluten free dinner!

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One Pot Green Chili Rice with Chicken

One pot green chili rice is a quick and easy dinner that is gluten free.

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Bacon Salmon

Salmon cooked in bacon grease is so flavorful and delicious.

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Gluten Free Pumpkin Cinnamon Rolls

Gluten free can be delicious! If you miss cinnamon rolls these gluten free pumpkin cinnamon rolls are a must make.

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Gluten Free Chocolate Cherry Dump Cake without Cake Mix

Gluten Free Chocolate Cherry Dump Cake is a gluten free version of a classic recipe.

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The post Gluten Free Menu Plan 11.2.25 appeared first on Lynn's Kitchen Adventures.

    

Gluten Free White Chocolate Macadamia Nut Cookies are a classic cookie made gluten free.

These gluten-free white chocolate macadamia nut cookies are perfect for the holidays or any day.

They are so good that no one will know that they are gluten free.

Ingredients

• Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
• cornstarch
• xanthan gum
• baking soda
• salt
• butter
• brown sugar
• sugar
• egg
• egg yolk
• vanilla
• gluten free white chocolate chocolate chips
• gluten free white chocolate
• macadamia nuts

Yield: 16

Gluten Free White Chocolate Macadamia Nut Cookies

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A classic white chocolate macadamia nut cookie made gluten free.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
• 2 tablespoons cornstarch
• ½ teaspoon xanthan gum
• ½ tsp. baking soda
• ½ tsp. salt
• 12 tablespoons butter, melted
• 1 c. brown sugar
• ½ c. sugar
• 1 egg, plus 1 egg yolk
• 2 tsp. vanilla
• 1 cup gluten free white chocolate chips
• 4 ounce of gluten free white chocolate bar cut into chunks ( I used Ghirardelli)
• 1 cup chopped macadamia nuts

Instructions

1. Preheat oven to 325. In a bowl mix the first five ingredients and set them aside.
2. In another mixing bowl, combine butter and sugars until well blended. Add egg, yolk, and vanilla and mix well.
3. Add dry ingredients until blended.
4. Stir in white chocolate and macadamia nuts.
5. Scoop in ¼ cup balls onto a cookie sheet. I use an ice cream scoop. Place six on each cookie sheet. You should only place 6 per sheet because these are large cookies and they spread out.
6. Bake for about 12-14 minutes or until edges are slightly browned.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 339Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 205mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 3g

Nutritional values are approximate and aren't always accurate.

More Gluten Free Cookie Recipes

Gluten Free Chocolate Chip Cookies

Gluten Free Drop Sugar Cookies

Gluten Free Double Chocolate Cookies

The post Gluten Free White Chocolate Macadamia Nut Cookies appeared first on Lynn's Kitchen Adventures.

    

Here is this week’s gluten free menu plan. I made notes next to the items that need to be gluten free, but as always read labels to be sure that the ingredients are safe for your family.

Gluten Free Menu Plan October Week Four

Quick and easy gluten free meals for October.

Eggs and Sausage { Freezer Friendly and Make Ahead Breakfast Idea}

Eggs and sausage are a great make-ahead freezer-friendly breakfast.

Get the Recipe

Gluten Free Chocolate Chip Coffee Cake

Gluten Free Chocolate Chip Coffee Cake is a delicious gluten free breakfast treat that is so good that no one will know that it is gluten free.

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Homemade Gluten Free IHOP Pumpkin Pancakes

Homemade gluten free pumpkin pancakes so good that you wont' miss the famous restaurant version.

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Slow Cooked Homemade Chili without Beans

A favorite homemade chili recipe. Make extra for leftovers later in the week.

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Chili Cheese Nachos

A delicious way to use leftover chili.

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Gluten Free Pancake Mix Recipe

A great breakfast for dinner.

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Gluten Free One Pot Spaghetti

Gluten free dinner made easy with this gluten-free one pot spaghetti.

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Flourless Gluten-Free Low-Carb Pizza Recipe (Keto Friendly, Too)

Photo Credit: glutenfreeeasily.com

A great low carb pizza from one of my favorite gluten free bloggrs.

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Gluten Free Biscuits and Gravy Recipe

Light and fluffy drop biscuits and rich and creamy gravy with this gluten-free biscuits and gravy recipe.

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Gluten Free Chocolate Mayonnaise Cake

Gluten Free Chocolate Mayonnaise cake is the best gluten free chocolate cake!

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The post Gluten Free Menu Plan October Week 4 appeared first on Lynn's Kitchen Adventures.