Gluten Free Pumpkin Gingerbread with Lemon Curd

I’m looking at the weather reports back “home” in Canada, and it’s still so COLD!! Yesterday my daughter’s boyfriend actually had a SNOW DAY! In April! I’m so sorry. I feel that sympathetic sinking in my stomach every time I see those little snowflakes dance across the weather app on my phone. So in honor of all you cold sufferers, here’s a tasty winter worthy treat. Enjoy with a warm cup of chai tea.

Pumpkin Gingerbread with Lemon Curd


  • 4 eggs
  • 1 15oz can pumpkin
  • 1 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup butter
  • 2 cups rice flour
  • 1 T baking powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch cloves
  • 2 tsp vanilla


  1. Combine all ingredients in a bowl and mix well with an electric mixer.
  2. Bake at 400F in a 9×13 cake pan for 20-25 mins or until a knife comes clean.
  3. Let cool completely before serving.
  4. Top each piece with a tablespoon of lemon curd or lemon whipped cream.

Topping: jar of lemon curd or sweetened whipped cream with lemon zest

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