• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Metemgee
  • Meet Althea Brown
  • Recipes
  • Shop
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Meet Althea Brown
  • Recipes
  • Shop
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Meet Althea Brown
    • Recipes
    • Shop
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    "Home" » Baking

    Guyanese Pumpkin (spice) Pone

    Published: Oct 29, 2017 · Modified: May 3, 2022 by Althea Brown · This post may contain affiliate links · 13 Comments

    Jump to Recipe Print Recipe

    It’s that time of year when everything is pumpkin spiced! So I thought I’d add a Guyanese favorite to the pumpkin madness, this wonderful and gluten free Pumpkin Pone.

    Jump to:
    • Printable Recipe Card


    For this recipe I am using prepackaged grated coconut that I found in the asian market. (Updated from coconut and cassava. There is no cassava in this recipe).  Listen, don't judge me. I am tired of buying fresh coconut only to get home and find that it is no good. Check the freezer section of your Asian markets and you might get lucky like I did. (This paragraph has been updated).


    Pone is really easy to make and this one is no exception. I put all the ingredients in the bowl of my kitchen aid stand mixer and mixed on low using the paddle attachment. You can also just add it to a large mixing bowl and mix together with a wooden spoon. It took about 3 minutes for everything to be fully mixed together.


    Then I poured the mixture into an 8x8 baking pan lined with parchment paper. The parchment paper makes it really easy to remove from the pan but just greasing the pan works well too.


    I baked the pumpkin pone in the oven at 350 degrees for 1.5 hrs. My house spelled like a cozy fall day. I love it. Waiting for this to bake was absolute torture and my 5 year old kept asking, "is it done yet?"


    After an hour and a half the pumpkin pone was a lovely shade of golden brown richness. I removed it from the oven and let it cool completely before removing it from the pan and parchment paper. I cut it into squares and drizzled some left over condensed milk on my piece, cause I’m extra like that! It was heaven. My kids also loved it. The texture was great. It was soft and moist, but still dense. It tasted like a pumpkin spiced cornmeal porridge cake. Yummy.

    Printable Recipe Card

    Print Recipe
    5 from 1 vote

    Guyanese Pumpkin (spice) Pone

    A dense but moist cake made with pumpkin, coconut and cornmeal.
    Prep Time10 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 40 mins
    Course: Dessert
    Cuisine: Guyanese
    Servings: 9
    Author: Althea Brown

    Ingredients

    • 1 can pumpkin puree
    • 2 cups grated coconut
    • 2 cups cornmeal
    • ½ stick of butter at room temperature
    • 1 cup of brown sugar
    • 1 cup of evaporated milk
    • ¼ teaspoon ginger powder
    • ¼ teaspoon ground cloves
    • ½ teaspoon ground cinnamon
    • ½ teaspoon grated nutmeg
    • 1 teaspoon vanilla essence
    • ginger powder, cinnamon, ground cloves, ground cinnamon and nutmeg can all be substituted for 1 tablespoon of pumpkin spice
    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 350°F
    • Add all the ingredients to the bowl of a stand mixer or a large mixing bowl
    • Mix until fully combined
    • Add to an 8x8 square baking pan or an 8 inch round pan
    • Bake for 1.5 hours or until pone is completely brown
    • Remove from the heat and let cool completely before slicing and serving

    Notes

    Make sure your butter is at room temperature for this recipe.
    2. This recipe can be made vegan by substituting the butter for a vegan equivalent and using coconut milk instead of evaporated mil.k.
    3. Let the pone cool completely before slicing or cutting into squares or it will be sticky.
    « Gluten Free Skillet Cornbread
    Manjulika’s Festive Basmati Rice »

    Reader Interactions

    Comments

    1. mary says

      October 31, 2017 at 4:19 am

      You mentioned the prepackaged grated cassava but the recipe ingredients contain no grated cassava.

      Reply
      • Althea Brown says

        October 31, 2017 at 12:00 pm

        Good catch Mary. I didn’t use cassava in the Pumpkin pone. I was making regular Pone too and must have gotten mixed up when blogging. I’ll edit that and update the pic. Thank you.

        Reply
        • Marva Elizabeth Ambrose says

          July 29, 2020 at 12:03 am

          5 stars
          Althea,
          Thanks for your superb recipes.
          What size can of pumpkin do you use.
          Thanks kindly.

          Reply
          • Althea Brown says

            July 31, 2020 at 10:10 pm

            So sorry that I’m now getting back to you. It’s the 15oz can.

            Reply
    2. mary says

      November 05, 2017 at 2:56 am

      Thanks, will try it soon. Is cornmeal flour same as cornmeal?

      Reply
      • Althea Brown says

        November 06, 2017 at 3:55 am

        Yes it is. Not sure why I didn’t just say cornmeal. I’ll change it to just say cornmeal.

        Reply
      • Althea Brown says

        November 13, 2017 at 5:03 pm

        It is. I’m changed the recipe to just say cornmeal.

        Reply
    3. Amelia says

      January 13, 2020 at 10:06 am

      No judgement here about the frozen coconUt! A dried COCONUT costs $1.99. Sometimes I’ll get 3 and come home to find that only 1 is good and fresh! Thanks for the recipe!

      Reply
      • Althea Brown says

        January 16, 2020 at 11:34 am

        Yah know right. Like there is no guarantee it will be good or sweet. Thanks for trying my recipe.

        Reply

    Trackbacks

    1. Guyanese Vanilla Fudge - Metemgee says:
      June 27, 2020 at 7:33 am

      […] Hungry for more? Try some Pumpkin Pone! […]

      Reply
    2. Calabaza (West Indian Pumpkin) - Squash says:
      January 17, 2021 at 9:00 am

      […] In Guyana, calabaza is a prevalent staple food as a side or a vegetarian dish with roti. Guyanans also make a squash and cornmeal-based dessert bar (pone). […]

      Reply
    3. Cassava Pone - Metemgee says:
      July 30, 2021 at 4:47 am

      […] try My Pumpkin Spice Pone […]

      Reply
    4. 3sciences says:
      January 12, 2022 at 4:49 pm

      2temporary

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

    More about me →

    New Recipes

    • Guyanese Cheese Straws
    • Creamy Farine (Cassava) Grits
    • Caribbean Cocoa Tea
    • Steak and Veggies Stir Fry (Whole30)

    Wholesome Faves

    • Boneless Brown Stew Chicken
    • Instant Pot Dhal {Whole30}
    • Gluten Free / Grain Free Roti
    • Guyanese Parsad

    Footer

    ↑ back to top

    About

    • Meet Althea
    • Privacy Policy
    • Recipes

    Newsletter

    • Sign up to stay connected!

    Contact

    • Get In Touch

    Copyright © 2022 Metemgee, LLC