Well, Fall is in full swing and with it comes everything pumpkin. I love pumpkin. Pumpkin pie is my favorite. Or should I say, “used to be” my favorite? When I developed allergies as an adult, I also developed some intolerances. Pumpkin is one of them. So, I am not able to partake in all the pumpkin hype that comes along every Fall. In fact, my family does not eat pumpkin. SAY WHAT? I know it’s a strange thing these days. My daughter and husband actually don’t like pumpkin. No pumpkin spice anything for my family.
My mother-in-law has this dessert recipe for something she calls Pumpkin Cake. It’s seriously amazing. I absolutely love this stuff. She makes it every Thanksgiving. My husband will not eat it. He never has. My daughter won’t eat it either, since they both have a strong dislike for anything pumpkin. Once I developed an intolerance to pumpkin, I didn’t eat it either. Yes, very sad I know.
I decided to try and make an allergy-friendly version of this dessert and without the pumpkin. I asked my mother-in-law if I could use her pumpkin cake recipe and modify it a bit. She agreed, and I came up with this recipe that uses sweet potatoes instead of pumpkin. Of course, I also made it completely gluten-free, dairy-free, and allergy-friendly. Now my family can enjoy this delicious fall dessert.
No matter if you are intolerant to pumpkin or not, this Fall dessert recipe is one you are sure to enjoy. And as a bonus, I’ve included the original Pumpkin Cake recipe from my mother-in-law. Why not give both recipes a try?
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My hope is you will come to enjoy cooking. Here are some of my favorite tools that will make your time in the kitchen more fun (paid Amazon links).