I find that having allergies is the hardest around the holidays. Having Celiac Disease is a part of who I am and I definitely never want to have gluten again!! Being allergic to gluten can, however, be a bit of an inconvenience. I don’t feel that bad if I have to skip a vegetable or two but when I have to miss out on the desserts then I really feel the sting! Don’t worry, here are 7 Gluten-Free Thanksgiving Desserts that the whole family will love!
Let’s start with the most common and truthfully my favorite!
7 Gluten-Free Thanksgiving Desserts
MOM’S THANKSGIVING PUMPKIN PIE
Serves 8
INGREDIENTS
2 cups pumpkin puree ( my mom purees from fresh pumpkins)
1 1/2 cup heavy cream
1/2 cup packed brown sugar
1/3 cup sugar
1/2 tsp. salt
2 eggs and the yolk of a third egg
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp ground cardamom
1/2 tsp. lemon zest
1 gluten-free pie crust (here is my favorite gluten-free pie crust)
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Mix ( in a large mixing bowl) all the ingredients together EXCEPT the pie crust. Mix on medium speed.
3. Pour the filling into an uncooked gluten-free pie shell. Bake at 425 degrees for 15 minutes then turn down the oven to 350 degrees and bake for 40 to 50 minutes more or until a knife inserted in the center comes out clean.
4. Cool the pumpkin pie for at least 2 hours. Serve with real whipped cream!
PUMPKIN PECAN CHEESECAKE
Serves 12
INGREDIENTS
2 cups gluten-free graham cracker crumbs
1/3 cup finely chopped pecans
5 TBS. melted butter or ghee
3 TBS. brown sugar
4 – 8-ounce packages of softened cream cheese
1 cup unrefined raw cane sugar
1 tsp. gluten-free vanilla
4 large eggs
1 1/2 cups canned pumpkin puree
1 1/2 TBS. lemon juice
PRALINE TOPPING
1 cup brown sugar
1/3 cup whipping cream
1/4 cup butter
1 cup powdered sugar
1 tsp. gluten-free vanilla
DIRECTIONS
Bring the first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand for 5 minutes, whisking occasionally. Use immediately.
DIRECTIONS
1. Preheat oven to 325°. Stir together the first 4 ingredients in a bowl until well blended. Press mixture into the bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and the next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into the prepared crust. (Pan will be very full.)
3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn the oven off. Let the cheesecake stand in the oven, with the door closed, for 15 minutes. Remove the cheesecake from the oven, and gently run a knife around the outer edge of the cheesecake to loosen it from the sides of the pan. (Do not remove sides of the pan.) Cool completely on a wire rack (about 1 hour). Cover and chill for 8 to 24 hours.
4. Remove the sides and bottom of the pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over the top of the cheesecake, spreading to within 1/4 inch of the edge. Garnish with pecans.
THANKSGIVING SWEET POTATO PIE WITH MARSHMALLOW MERINGUE
Serves 8
INGREDIENTS
gluten-free pie crust
1/4 cup butter, melted
1 cup unrefined cane sugar
1/4 tsp. salt
3 large eggs
3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
1 cup half-and-half
1 TBS. lemon zest
3 TBS. lemon juice
1/4 tsp. ground nutmeg
3 egg whites
1/2 tsp. gluten-free vanilla extract
1/8 tsp. salt
1/4 cup sugar
1 (7-oz.) jar marshmallow crème
DIRECTIONS
1. Prepare crust: Preheat oven to 425°. Roll pie crust into a 13-inch circle on a lightly gluten-free floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick the bottom and sides with a fork. Line pie crust with parchment paper; fill with pie weights or dried beans. Bake for 9 minutes. Remove weights and parchment paper.
2. Whisk together egg yolk and cream; brush the bottom and sides of the crust with the yolk mixture. Bake for 6 to 8 more minutes or until the crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
3. Prepare to fill: Stir together melted butter, 1 cup sugar, and the next 2 ingredients in a large bowl until the mixture is well blended. Add sweet potatoes and the next 4 ingredients; stir until the mixture is well blended. Pour sweet potato mixture into prepared pie crust. (The pie will be very full.)
4. Bake at 350° for 50 to 55 minutes or until a knife inserted in the center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer the pie to a wire rack, and cool completely (about 1 hour).
5. Prepare meringue: Beat egg whites and the next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
6. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with the remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.
7. Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.
GLUTEN-FREE CARAMEL PECAN PUMPKIN BREAD PUDDING
Serves 10
INGREDIENTS
4 large eggs
2 (15-oz.) cans of pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. gluten-free vanilla extract
1 (12-oz.) gluten-free French bread loaf, cut into 1-inch pieces (about 10 cups)
1 cup pecans, chopped
1 cup firmly packed light brown sugar
1/2 cup butter
1 TBS. honey
1 tsp. gluten-free vanilla extract
DIRECTIONS
1. Prepare Bread Puddings: Whisk together eggs and the next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill for 8 to 24 hours.
2. Preheat oven to 350°. Spoon the bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and the mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.
3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
4. During the last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, for 3 to 5 minutes or until lightly toasted and fragrant.
5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat stirring occasionally, 3 to 4 minutes, or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
6. Remove bread puddings from the oven; drizzle with Caramel-Pecan Sauce. Bake for 5 minutes or until the sauce is thoroughly heated and begins to bubble.
GLUTEN-FREE THANKSGIVING CARAMEL PECAN PIE
1. Fit piecrust into a 9-inch pie plate, fold edges under, and crimp. Prick the bottom and sides of the pie crust with a fork.
2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on a wire rack.
3. Combine caramels, butter, and 1/4 cup water in a large saucepan over medium heat. Cook, stirring constantly, for 5 to 7 minutes or until caramels and butter are melted; remove from heat.
4. Stir together sugar and the next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake for 20 more minutes, shielding the edges of the crust with aluminum foil to prevent excessive browning. Remove the pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.
COCONUT CREME CARAMEL
INGREDIENTS
1 cup granulated sugar
1/4 cup water
10 large egg yolks
3/4 cup light brown sugar
2 cups heavy cream
One 13-ounce can unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Pinch of salt
1/2 cup sweetened shredded coconut, toasted
- Preheat the oven to 350°. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass or ceramic baking dish to coat the bottom.
- In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla, and salt and pour into the baking dish. Set the dish in a roasting pan. Pour hot water into the pan to come halfway up the dish’s side. Bake for 1 hour, until the custard, is just set but still jiggly in the center. Refrigerate in the dish overnight.
- Run a knife around the edge of the custard. Set the dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish then turn the custard and caramel onto the platter. Top with the toasted coconut and serve.
Looking for more Gluten-Free Recipes? Click HERE!
Sign Me Up!
Enjoy and Happy Thanksgiving!
Blessings,
*This post may contain affiliate links. Thank you for supporting The Peaceful Haven!
That sweet potato pie looks… amazing!
Thanks you! I just LOVE this recipe!!
Great recipes, they all look delicious!
I hope you and your family enjoy them!