3 Gluten-Free Halloween Desserts for Pumpkin Lovers

With Halloween less than one week away, pumpkin season will be over before you know it! So to take FULL advantage of fall’s most beloved ingredient, we thought that we would dedicate today’s entire post to all things pumpkin! So throw on your apron and crank up the heat on those ovens, because we’re sharing three gluten-free Halloween Desserts for pumpkin lovers!

Easy Gluten-Free Pumpkin Recipes for Halloween – Brit, Team Ambrosia

With my annual Halloween party just on the horizon, I am in full on “Halloween Hosting” mode! For me, one of my absolute favourite parts of planning a Halloween Party is coming up with the menu! This holiday in particular offers up such an incredible opportunity to really “play” with your food and be super fun and whimsical. However with that being said, I always try to be mindful of dietary restrictions of my guests. When in doubt – offer your guests lots of different options! That’s why today each recipe is gluten free… and did I mention that I’ll be using October Special, Farmer’s Market Organic Pumpkin Puree?

Your Halloween party just got a WHOLE lot easier… and more cost effective too!

Spider Web Pumpkin Pie


  • 3 free run eggs
  • 1 can Farmer’s Market Organic Pumpkin Puree ** ON SALE
  • 1 cup Cha’s Premium Organic Coconut Milk ** ON SALE
  • 1 tsp Ambrosia’s Own Vanilla Extract
  • 1 tsp Monk Fruit Sweetener ** ON SALE
  • ½ tsp sea salt sea salt
  • 1 tsp Ambrosia’s Own ground cinnamon
  • 1 ½ tsp pumpkin pie spice
  • Natural Icing
  • Crushed Pistachios
  • Piccola Cucina gluten free pie crust


  1. Preheat oven at 425
  2. Beat the eggs in a bowl.
  3. Whisk in pumpkin puree, coconut milk and vanilla extract. Whisk until thoroughly combined.
  4. Add in monk fruit sweetener, salt, cinnamon and pumpkin pie spice. Mix together.
  5. Next, fill in pumpkin pie filling into the Piccola Cucina gluten free pie crust.
  6. Place in the oven and bake for 15 minutes
  7. Reduce the temperature to 350 degrees. Leave pie in for 50 to 60 minutes, or until fully cooked.
  8. Allow the pie to cool completely.
  9. Add crushed pistachios along the edge of the pie crust
  10. Pipe icing in circles. Starting from the centre of the pie, and moving out toward the crust.
  11. Using a toothpick, creating straight lines starting from the centre of the pie and dragging your icing out to the crust. Continue to do so until you create a spider web like pattern!
  12. Serve!

Pumpkin Patch Cupcakes


  • 1 cup Bob’s Red Mill 1-to-1 gluten-free flour
  • 1 teaspoon Bob’s Red Mill baking powder
  • 1/2 teaspoon Bob’s Red Mill baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon Ambrosia’s Own ground cinnamon
  • 1/2 teaspoon Ambrosia’s Own ground ginger
  • 1/2 teaspoon Ambrosia’s Own ground nutmeg
  • 2 large free run eggs
  • 1 cup Farmer’s Market Organic Pumpkin Puree ** ON SALE
  • 1 cup coconut sugar
  • 1/2 cup olive oil
  • 225 grams cream cheese, room temperature
  • 2-4 tablespoons unsalted butter, room temperature4
  • 1/2 teaspoon Ambrosia’s Own vanilla extract




  1. Preheat the oven to 350 °F. Add muffin liners to a muffin pan.
  2. Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg into a bowl and mix together.
  3. In a separate bowl, add in eggs, pumpkin puree, sugar, and oil. Whisk together until fully combined.
  4. Add the dry and wet ingredients together and mix until combined.
  5. Fill each muffin cup about 4/5 full, and bake for about 20 -24 minutes
  6. Remove and allow to fully cool

For the frosting:

  1. In a medium mixing bowl, add cream cheese and butter. Beat together with an electric hand mixer at medium speed until combined.
  2. Gradually add in the coconut sugar until totally combined and then beat in the salt and vanilla.
  3. Add frosting to the cupcakes
  4. Store frosted cupcakes in the refrigerator for up to 3 days or in an airtight container at room temperature for 2 days.

Pumpkin Cake Pops


  • 1/2 cup grass fed butter, softened
  • 1 1/4 cup coconut sugar
  • 2 free run eggs
  • 1 cup unsweetened, unflavored kefir
  • 1 cup Farmer’s Market Organic Pumpkin Puree ** ON SALE
  • 1 teaspoon Ambrosia’s Own Vanilla Extract
  • 2 1/2 cups Bob’s Red Mill gluten free flour
  • 1 teaspoon salt
  • 1 teaspoon Bob’s Red Mill baking soda
  • 1/4 teaspoon Bob’s Red Mill baking powder
  • 2 teaspoons pumpkin spice
  • Enjoy Life semi-sweet chocolate for dipping
  • sprinkles or colored sugar for decorating


  1. Preheat oven to 190
  2. Cream together butter and sugar.
  3. Add eggs, vanilla, pumpkin, and buttermilk.
  4. Mix till combined.
  5. In a separate bowl combine flour, baking soda, salt, baking powder, and pumpkin spice.
  6. Add a third of dry ingredients into wet. Mix to combine.
  7. Continue adding slowly until all is combined.
  8. Add into cake tin and bake for about 20 minutes. Remove, set aside and allow to fully cool.
  9. Once the cake is cooled, crumble the cake into large pieces. Take these chunks of cake mixture and roll into balls, transferring each ball to a lined tray, push a lollypop stick into each. Place in fridge and allow to set for one hour.
  10. Melt Enjoy Life Chocolate Chips
  11. Dip each Cake Pop into the melted chocolate and set aside to allow to dry
  12. Serve!
  13. Tip: For orange cakepops: add a touch of carrot juice and paprika (VERY LITTLE) to white chocolate melts (found in our bulk department!)



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