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5 Thanksgiving Desserts that are Gluten-Free

Preparing for Thanksgiving dinner can be an adjustment when you have a food allergen or follow a food sensitivity diet. There are so many traditional foods that are iconic as part of a Thanksgiving meal. However, many of these items include gluten and food allergens that can be unsafe. The good news is there are ways to enjoy a Thanksgiving dinner while eating with food allergies. Here are a few options for Thanksgiving desserts that are gluten-free friendly.

5 Gluten-Free Thanksgiving Desserts

Gluten-Free Pumpkin Pie Recipe

Adapted from Gluten-Free Palate


  • 1 ½ cups gluten-free flour
  • ½ tsp salt
  • ½ cup butter - cold and cut into small pieces (vegan butter can work as well)
  • ¾ tsp cold milk or dairy free milk
  • 1 - 15 oz can pumpkin puree
  • ½ cup full-fat coconut milk
  • ½ cup brown sugar
  • 2 eggs and 1 egg yolk (Use an egg replacer if needed.)
  • 2 tsp gluten-free vanilla extract
  • 1 tbsp pumpkin spice 


  1. Preheat oven to Bake at 350°F
  2. Place a baking sheet on the rack in the center of the oven
  3. For the pie crust add flour to a large bowl
  4. Cut butter into flour mixture until the butter is small and is around the size of a pea
  5. Add milk and combine - use your hands to work the milk into the dough
  6. Knead dough until it comes together
  7. Form a ball with the dough
  8. Place the dough onto a large piece of parchment paper and shape into a disc
  9. Cover with a second piece of parchment and roll out into a 10" circle
  10. Peel the top piece of parchment paper off and invert into a greased pie pan
  11. For the pie filling: mix together pumpkin puree, coconut milk, brown sugar, egg, vanilla, and pumpkin spice
  12. Pour filling into the crust and lightly tap on the counter to remove air bubbles
  13. Cover the top of the pie with foil to prevent the top from browning too soon
  14. Place pie on the baking sheet and bake for 55 - 60 minutes until the center is firm
  15. Remove the pie from the oven and cool completely

Pumpkin Bread Pudding Recipe

Adapted from Epicurious


  • 1 cup heavy cream
  • ¾ cup pumpkin puree
  • ½ cup coconut milk
  • 2 large eggs or egg replacer
  • 1 tbsp pumpkin spice mix
  • 5 cups cubed gluten-free bread
  • ¾ stick unsalted butter 


  1. Preheat oven to Bake at 350° with the rack in the middle
  2. Whisk together cream, pumpkin, milk, sugar eggs, salt, and spices
  3. Toss bread cubes with butter in another bowl and then add pumpkin mixture and toss to coat
  4. Transfer to an ungreased 8" square baking dish
  5. Bake until the custard is set or about 25 - 30 minutes

Gluten-Free Cheesecake Recipe

Adapted from My Gluten-Free Kitchen


  • 1 ¾ cups gluten-free graham cracker crumbs
  • 1 tbsp sugar
  • ½ tsp cinnamon
  • 4 tbsp butter
  • 4 packages (8 - oz) cream cheese softened
  • 1 cup sugar
  • 4 eggs (or you can use an egg replacer)
  • 1 cup sour cream
  • 2 tsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp gluten-free vanilla


  1. Preheat oven to Bake at 350°F
  2. Butter the bottom and sides of a 9" springform pan and set aside
  3. Add gluten-free graham crackers to a food processor and process until finely ground
  4. Pour the graham cracker into a medium bowl and mix together with sugar, cinnamon, and salt
  5. Pour melted butter over the top and mix until the crust mixture resembles wet sand
  6. Press the graham cracker mixture into the bottom of the pan
  7. Bake for 10 - 12 minutes until the crust is lightly browned
  8. Remove from the oven and let it cool for at least 10 minutes
  9. To make the filling, combine the cream cheese and sugar in a large mixing bowl
  10. Beat on high for 1 - 2 minutes until light and creamy
  11. Add the eggs, then the sour cream, lemon juice, cornstarch, and vanilla  - mix only until combined and smooth
  12. Pour the cheesecake filling over the crust and smooth with a spatula
  13. Place cheesecake in the oven and lower the temperature to 300°F
  14. Bake for 55 minutes
  15. Turn off the oven and let the cheesecake sit in the oven for another hour before removing from the oven
  16. Refrigerate for up to 4 hours

Cinnamon Baked Apples

Adapted from Minimalist Baker


  • 7 medium apples
  • 2 tbsp lemon juice
  • 1 tbsp coconut oil
  • ⅔ cup coconut sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp fresh grated ginger
  • ¼ tsp nutmeg
  • 3 tbsp arrowroot starch
  • 3 tbsp fresh apple juice
  • 1 cup gluten-free granola


  1. Preheat oven to Bake at 350°F and set out a 9" x 13" baking dish
  2. Peel and core the apples
  3. Slice apples into small slices sliced lengthwise
  4. Add to a baking dish and top with the lemon juice, coconut oil, coconut sugar, cinnamon, ginger, nutmeg, arrowroot starch, and apple juice
  5. Loosely cover with foil
  6. Bake for 45 minutes
  7. Remove foil and bake for an additional 10 minutes or until apples are fork tender
  8. Top with gluten-free granola and serve

Gluten-Free Pumpkin Mousse

Adapted from Super Healthy Kids


  • 1 15 - oz can of pumpkin puree
  • 3 cans unsweetened coconut milk
  • ½ cup raw honey
  • 1 tsp gluten-free vanilla extract
  • 1 ¼ tbsp pumpkin pie spice


  1. Refrigerate the coconut milk overnight
  2. Chill the bowl before using
  3. Pour the coconut cream into a medium-sized sauce pan
  4. Add the pumpkin, honey, vanilla, and pumpkin pie spice into the saucepan with the coconut cream
  5. Cook on medium heat until the mixture simmers
  6. Reduce heat to low and simmer for five minutes
  7. Remove from heat and pour into a large bowl that has been placed inside an ice-water bath
  8. Stir the mixture to cool it faster
  9. Let the bowl sit in the ice water bath while you work on the next step
  10. Keep everything cold so the mousse will hold its stiffness
  11. Once the pumpkin mixture has cooled, prepare the coconut whipped cream
  12. Remove the remaining 2 cans of coconut milk from the refrigerator and turn them upside down
  13. Pour out the clear liquid and scoop out the cream with a spoon
  14. Place cream into the chilled mixing bowl
  15. Use a whisk and whip until peaks form
  16. Put the mousse into serving dishes and serve with remaining whipped coconut cream