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"Two Vegan Gluten-Free Holiday Dessert Recipes," by Kate Towell

Kate Towell shares two new gluten-free pumpkin recipes she tried recently and loved. Photo courtesy of Kate Towell.
Kate Towell shares two new gluten-free pumpkin recipes she tried recently and loved. Photo courtesy of Kate Towell.

The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.

Because I’m a pumpkin fanatic I love this time of year and I am always on the lookout for healthy and tasty pumpkin recipes.

During past years I have compromised my commitment to eating gluten-free. Not this year! Since my cleanse I am determined to enjoy the holidays sans gluten.

With that in mind I thought I would share two new gluten-free pumpkin recipes I tried recently.

Pumpkin Chocolate Chip Energy Bites

Adapted from

I made these a few weeks ago and loved them. We took them hiking, and they made great between teaching snacks.



  • 1 and 3/4 cups gluten free flour mix (I used Trader Joe’s Gluten Free Baking Mix)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/2 cup of pumpkin puree (not pumpkin pie filling)
  • 1/2 cup melted coconut oil
  • 1/4 cup grade b maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (choose vegan chips if you are vegan)


  • Whisk all dry ingredients in a large bowl and set aside.
  • Mix all wet ingredients in a medium bowl until well combined. Add wet to dry and mix until just combined.
  • Add chopped dark chocolate or chips and fold to mix.
  • If the mix is too sticky to handle, place in the fridge for one hour to firm up.
  • Preheat oven to 350 degrees F. Scoop 2 tablespoons of batter and roll into a ball.
  • Place on a greased baking sheet and bake for 12 minutes.
  • Let cool for about 5-10 minutes before eating.
  • Store in an airtight container for up to five days.

Pumpkin Coconut Pie

Adapted from Kris Carr.

This pie is really easy to make and is a perfect substitute for a more traditional pumpkin pie. I used a gluten-free ginger snap pie crust and it was the perfect compliment.

The original recipe said to chill for several hours but I found in order for the pie to really firm up it needed to be chilled overnight before serving.


  • 1 9 1/2-inch gluten-free baked pie shell or your favorite raw crust
  • 1/4 cup toasted unsweetened coconut flakes
  • 1 tablespoon chopped crystallized ginger
  • 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  • 1 1/2 cups pumpkin puree
  • 1/4 cup + 1 tablespoon coconut butter
  • 1/4 cup water
  • 1/4 cup non-dairy milk
  • ~ 1 inch piece of fresh ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon grade b maple syrup
  • Whipped coconut cream, for topping, optional


  • In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
  • Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, ginger, syrup and spices in a high-speed blender and process until very smooth.
  • Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth.
  • Sprinkle the toasted coconut and crystalized ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth.
  • Chill for 12-24 hours.
  • Cut into slices and serve with whipped coconut cream.


Wishing You Vibrant Living