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 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 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 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 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 bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and 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 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 oven off. Let cheesecake stand in oven, with the door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around the outer edge of cheesecake to loosen from sides of the pan. (Do not remove sides of the pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 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 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 bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.
2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 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 next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixture into prepared piecrust. (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 pie to wire rack, and cool completely (about 1 hour).
5. Prepare meringue: Beat egg whites and 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 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 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 next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 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, 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 oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until 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 bottom and sides of piecrust with a fork.
2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
3. Combine caramels, butter, and 1/4 cup water in a large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
4. Stir together sugar and 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 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove 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!
Enjoy and Happy Thanksgiving!
Blessings,
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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!