Gluten-Free Pumpkin Squares


Gluten-Free Pumpkin Squares

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Servings and Ingredients

¾ c. white rice flour
½ c. plus 2 tbsp sugar
¼ c. 2 tbsp tapioca flour
3 tbsp. dry milk powder
3 tbsp. vanilla pudding mix
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ tsp. xanthan gum
¼ c. butter, melted
1 egg white
1 (15 oz) can pumpkin
¼ c. brown sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
ground cloves
1 egg
⅓ c. milk
2 tbsp. brown sugar
½ tsp. ground cinnamon
2 tbsp. butter
¼ c. chopped walnuts


  1. Preheat oven to 350 degrees.
  2. To make crust, combine white rice flour, sugar, tapioca flour, dry milk powder, pudding mix, baking powder, salt, baking soda and xanthan gum. Reserve 1/2 cup and set aside to be used for crumb topping. Combine the remaining dry ingredients with melted butter and egg white. Press into the bottom of a greased 8-inch-square or 9-inch-round cake pan.
  3. To make filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, egg and milk. Spread on top of crust.
  4. Mix together 1/2 cup crust, brown sugar and 1/2 teaspoon cinnamon. Cut in butter with a pastry blender or pulse a few times in a food processor to make a crumbly mixture. Sprinkle over the pumpkin layer. Sprinkle with walnuts.
  5. Bake 30 to 35 minutes, until top is browned. Cool completely and refrigerate before serving.

Nutrition facts


180 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 210mg
  • Total Carbohydrates: 30g
  • Protein: 2g

Daily Values

Vitamin A 70%
Vitamin C 0%
Iron 2%
Calcium 6%