10 Gluten-Free Thanksgiving Dessert Recipes

Bydesignerandthediyer

As the leaves turn and a crisp autumn chill fills the air, our thoughts turn to the warmth of family, friends, and the Thanksgiving feast. For those with gluten sensitivities, the dessert table can often feel like a minefield of forbidden treats. But it doesn’t have to be that way! With a little creativity and the right recipes, you can create a stunning array of gluten-free Thanksgiving desserts that will have everyone reaching for a second slice. From classic pumpkin pie to decadent chocolate creations, this collection of 10 gluten-free Thanksgiving dessert recipes is sure to impress even the most discerning palates.

1. Classic Gluten-Free Pumpkin Pie

No Thanksgiving is complete without a classic pumpkin pie. This gluten-free version features a flaky, buttery crust and a smooth, spiced pumpkin filling that will transport you to dessert heaven. The secret to a perfect gluten-free crust is a blend of gluten-free flours and a little patience. Don’t be intimidated; the results are well worth the effort!

Ingredients:

  • For the Crust:
    • 1 ¼ cups all-purpose gluten-free flour with xanthan gum
    • ¼ teaspoon salt
    • 2 tablespoons granulated sugar
    • ¼ cup unsalted butter, diced, very cold
    • ¼ cup shortening, diced, chilled
    • 3 tablespoons ice-cold water
    • 1 large egg
    • ¼ teaspoon apple cider vinegar
  • For the Filling:
    • 1 (15-ounce) can pumpkin puree
    • ¾ cup granulated sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • 2 large eggs
    • 1 (12-ounce) can evaporated milk

Instructions:

  1. For the crust: In a large bowl, whisk together the gluten-free flour, salt, and sugar. Add the cold butter and shortening, and use a pastry blender or your fingers to cut the fats into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk together the ice-cold water, egg, and apple cider vinegar. Add the wet ingredients to the dry ingredients and mix until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
  3. For the filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt. Beat in the eggs one at a time, then gradually whisk in the evaporated milk until smooth.
  4. Pour the filling into the prepared pie crust. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted into the center comes out clean.
  5. Let the pie cool completely on a wire rack before serving.

2. Show-Stopping Gluten-Free Pecan Pie

Pecan pie is another Thanksgiving staple, and this gluten-free version is a true showstopper. The rich, gooey filling is packed with toasted pecans and has a hint of caramel flavor. The flaky gluten-free crust provides the perfect contrast to the sweet filling.

Ingredients:

  • For the Crust: (Use the same recipe as the pumpkin pie)
  • For the Filling:
    • 3 large eggs
    • 1 cup light corn syrup
    • 1 cup packed light brown sugar
    • 2 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1 ½ cups pecan halves

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare the gluten-free pie crust as directed in the pumpkin pie recipe and place it in a 9-inch pie plate.
  2. In a large bowl, whisk the eggs. Add the corn syrup, brown sugar, melted butter, and vanilla extract, and whisk until well combined. Stir in the pecan halves.
  3. Pour the filling into the prepared pie crust. Bake for 60-70 minutes, or until the center is set. If the crust starts to brown too quickly, cover the edges with foil.
  4. Let the pie cool completely on a wire rack before serving.

3. Cozy Gluten-Free Apple Crisp

For a warm and comforting dessert, look no further than this gluten-free apple crisp. Sweet, tender apples are topped with a crunchy, buttery oat crumble. It’s the perfect dessert to enjoy on a chilly autumn evening.

Ingredients:

  • For the Filling:
    • 6 medium baking apples, peeled, cored, and sliced
    • ¼ cup granulated sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon ground cinnamon
  • For the Topping:
    • 1 cup certified gluten-free rolled oats
    • 1 cup all-purpose gluten-free flour with xanthan gum
    • 1 cup packed light brown sugar
    • ½ cup unsalted butter, melted
    • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the apple slices with the granulated sugar, lemon juice, and cinnamon. Spread the apple mixture in an 8×8-inch baking dish.
  2. In a separate bowl, combine the rolled oats, gluten-free flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture is crumbly. Sprinkle the topping evenly over the apples.
  3. Bake for 30-35 minutes, or until the fruit is bubbly and the topping is golden brown. Let it cool slightly before serving. Serve warm with a scoop of vanilla ice cream.

4. Elegant Gluten-Free Pumpkin Roll

This elegant pumpkin roll is sure to impress your guests. A light and airy pumpkin spice cake is rolled up with a sweet and tangy cream cheese filling. It’s a beautiful and delicious dessert that’s perfect for any special occasion.

Ingredients:

  • For the Cake:
    • ¾ cup all-purpose gluten-free flour with xanthan gum
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • 3 large eggs
    • 1 cup granulated sugar
    • ⅔ cup pumpkin puree
  • For the Filling:
    • 8 ounces cream cheese, softened
    • 1 cup powdered sugar
    • 6 tablespoons unsalted butter, softened
    • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease and flour a 15×10-inch jelly roll pan. Line the pan with parchment paper, then grease and flour the parchment paper as well.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, spices, and salt. In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes. Beat in the pumpkin puree. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  3. Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched.
  4. While the cake is baking, dust a clean kitchen towel with powdered sugar. As soon as the cake comes out of the oven, turn it out onto the prepared towel. Carefully peel off the parchment paper. Roll up the cake and the towel together from a short end. Let the cake cool completely in the towel on a wire rack.
  5. For the filling: In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract with an electric mixer until smooth and creamy.
  6. Once the cake is cool, carefully unroll it. Spread the filling evenly over the cake, leaving a ½-inch border. Reroll the cake (without the towel this time) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before slicing and serving.

5. Sophisticated Gluten-Free Cranberry Frangipane Tart

This sophisticated tart is a beautiful and delicious addition to any holiday table. A buttery, shortbread-like crust is filled with a rich and nutty almond frangipane and studded with tart, juicy cranberries.

Ingredients:

  • For the Crust:
    • 1 ½ cups almond flour
    • ¼ cup granulated sugar
    • ¼ teaspoon salt
    • ¼ cup unsalted butter, melted
  • For the Filling:
    • ½ cup unsalted butter, softened
    • ½ cup granulated sugar
    • 2 large eggs
    • 1 teaspoon almond extract
    • 1 cup almond flour
    • 1 cup fresh or frozen cranberries

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, stir together the almond flour, granulated sugar, and salt. Add the melted butter and stir until the mixture comes together. Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  2. Bake the crust for 10-12 minutes, or until lightly golden. Let the crust cool slightly.
  3. For the filling: In a medium bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Fold in the almond flour until just combined. Gently fold in the cranberries.
  4. Pour the filling into the prepared crust. Bake for 30-35 minutes, or until the frangipane is golden brown and set. Let the tart cool completely in the pan on a wire rack before serving.

6. Decadent Gluten-Free Chocolate Lava Cakes

For the chocolate lovers at your table, these decadent chocolate lava cakes are a must-try. A rich, molten chocolate center is encased in a light and airy chocolate cake. They’re surprisingly easy to make and are sure to be a hit.

Ingredients:

  • 4 ounces bittersweet chocolate, chopped
  • ½ cup unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose gluten-free flour with xanthan gum

Instructions:

  1. Preheat your oven to 450°F (230°C). Grease and flour four 6-ounce ramekins.
  2. In a microwave-safe bowl, melt the chocolate and butter together in the microwave in 30-second intervals, stirring until smooth. Let the mixture cool slightly.
  3. In a medium bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and thick. Whisk in the melted chocolate mixture. Gently fold in the gluten-free flour until just combined.
  4. Divide the batter evenly among the prepared ramekins. Bake for 10-12 minutes, or until the sides are firm and the center is still soft. Let the cakes cool in the ramekins for 1 minute, then run a knife around the edges and invert them onto serving plates. Serve immediately with a dusting of powdered sugar and fresh berries.

7. Creamy Gluten-Free Cheesecake with Gingersnap Crust

This creamy, dreamy cheesecake is the perfect ending to any meal. A rich and tangy cream cheese filling is baked in a spicy gingersnap crust. It’s a classic dessert that’s always a crowd-pleaser.

Ingredients:

  • For the Crust:
    • 1 ½ cups crushed gluten-free gingersnap cookies
    • ¼ cup granulated sugar
    • 6 tablespoons unsalted butter, melted
  • For the Filling:
    • 32 ounces cream cheese, softened
    • 1 ½ cups granulated sugar
    • 4 large eggs
    • 1 cup sour cream
    • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, stir together the crushed gingersnap cookies, granulated sugar, and melted butter. Press the crust mixture into the bottom and up the sides of a 9-inch springform pan.
  2. Bake the crust for 10 minutes. Let the crust cool completely.
  3. For the filling: In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract. Pour the filling into the prepared crust.
  4. Bake for 60-70 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, before serving.

8. Moist Gluten-Free Pumpkin Bread with Cream Cheese Frosting

This moist and flavorful pumpkin bread is the perfect treat to enjoy with a cup of coffee on a crisp autumn morning. It’s also a delicious and easy dessert to serve on Thanksgiving. The sweet and tangy cream cheese frosting is the perfect finishing touch.

Ingredients:

  • For the Bread:
    • 1 ½ cups all-purpose gluten-free flour with xanthan gum
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • 2 large eggs
    • 1 cup granulated sugar
    • ½ cup vegetable oil
    • 1 cup pumpkin puree
  • For the Frosting:
    • 4 ounces cream cheese, softened
    • ¼ cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, spices, and salt. In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and pumpkin puree. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  3. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  4. For the frosting: In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth and creamy. Gradually beat in the powdered sugar until smooth. Stir in the vanilla extract. Spread the frosting over the cooled pumpkin bread.

9. Rustic Gluten-Free Apple Crumble Pie

This rustic apple crumble pie is a cross between a traditional apple pie and an apple crisp. A flaky gluten-free crust is filled with sweet, tender apples and topped with a crunchy oat crumble. It’s the best of both worlds!

Ingredients:

  • For the Crust: (Use the same recipe as the pumpkin pie)
  • For the Filling:
    • 6 medium baking apples, peeled, cored, and sliced
    • ¼ cup granulated sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon ground cinnamon
  • For the Topping:
    • 1 cup certified gluten-free rolled oats
    • 1 cup all-purpose gluten-free flour with xanthan gum
    • 1 cup packed light brown sugar
    • ½ cup unsalted butter, melted
    • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Prepare the gluten-free pie crust as directed in the pumpkin pie recipe and place it in a 9-inch pie plate.
  2. In a large bowl, toss the apple slices with the granulated sugar, lemon juice, and cinnamon. Pour the apple mixture into the prepared pie crust.
  3. In a separate bowl, combine the rolled oats, gluten-free flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture is crumbly. Sprinkle the topping evenly over the apples.
  4. Bake for 40-50 minutes, or until the fruit is bubbly and the topping is golden brown. Let the pie cool slightly before serving. Serve warm with a scoop of vanilla ice cream.

10. Festive Gluten-Free Spice Cupcakes with Pumpkin Swirl Cream Cheese Frosting

These festive spice cupcakes are the perfect individual dessert for your Thanksgiving celebration. A light and airy spice cake is topped with a sweet and tangy pumpkin swirl cream cheese frosting. They’re sure to be a hit with both kids and adults.

Ingredients:

  • For the Cupcakes:
    • 1 ½ cups all-purpose gluten-free flour with xanthan gum
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • 2 large eggs
    • 1 cup granulated sugar
    • ½ cup vegetable oil
    • ½ cup buttermilk
  • For the Frosting:
    • 8 ounces cream cheese, softened
    • ½ cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • ¼ cup pumpkin puree

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, spices, and salt. In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and buttermilk. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  3. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  4. For the frosting: In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth and creamy. Gradually beat in the powdered sugar until smooth. Stir in the vanilla extract. Transfer about a third of the frosting to a small bowl and stir in the pumpkin puree.
  5. To create the swirl effect, place dollops of the plain and pumpkin frostings side-by-side in a piping bag fitted with a large star tip. Pipe a swirl of frosting onto each cupcake.

References

  1. A Girl Defloured. (n.d.). Gluten Free Thanksgiving Desserts Everyone Will Love. Retrieved from https://agirldefloured.com/gluten-free-thanksgiving-desserts-everyone-will-love/
  2. Mama Knows Gluten Free. (2020, November 12). The Best Gluten-Free Thanksgiving Desserts. Retrieved from https://www.mamaknowsglutenfree.com/gluten-free-thanksgiving-desserts/
  3. Mama Knows Gluten Free. (2024, November 19). Gluten-Free Pecan Pie. Retrieved from https://www.mamaknowsglutenfree.com/gluten-free-pecan-pie/
  4. Mama Knows Gluten Free. (2024, August 13). Gluten-Free Apple Crisp. Retrieved from https://www.mamaknowsglutenfree.com/gluten-free-apple-crisp/
  5. Mama Knows Gluten Free. (2019, November 2). Gluten-Free Pumpkin Pie Bars. Retrieved from https://www.mamaknowsglutenfree.com/gluten-free-pumpkin-pie-bars/


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