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Gluten free Thanksgiving desserts on a festive table

Gluten Free Thanksgiving Desserts


  • Author: Lidia Bellacci
  • Total Time: 3 hours 5 minutes
  • Yield: 8 slices 1x

Description

A delicious roundup dessert that’s perfect for Thanksgiving and entirely gluten-free, featuring a spiced almond flour crust and a rich pumpkin pie filling.


Ingredients

Scale

For the crust:

1 1/2 cups almond flour

1/4 cup coconut flour

1/4 cup melted butter or coconut oil

2 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp salt

For the filling:

1 (15 oz) can pumpkin puree

2/3 cup coconut sugar or brown sugar

2 large eggs

1/2 cup canned coconut milk or heavy cream

1 1/2 tsp pumpkin pie spice

1 tsp vanilla extract

1/4 tsp salt


Instructions

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, mix almond flour, coconut flour, melted butter, maple syrup, cinnamon, and salt until a dough forms.

3. Press the dough evenly into a 9-inch pie pan and prick the bottom with a fork.

4. Bake the crust for 10 minutes, then remove and let cool slightly.

5. In a large bowl, whisk together pumpkin puree, coconut sugar, eggs, coconut milk, pumpkin pie spice, vanilla extract, and salt until smooth.

6. Pour the filling into the pre-baked crust and smooth the top.

7. Bake for 40–45 minutes, or until the center is set and a toothpick comes out clean.

8. Cool the pie at room temperature, then refrigerate for at least 2 hours before serving.

9. Serve with whipped coconut cream or gluten-free vanilla ice cream.

Notes

This gluten-free pie crust holds together well and adds a nutty flavor to complement the spiced filling.

Make ahead a day in advance and chill overnight for best results.

Other gluten-free Thanksgiving dessert ideas include flourless chocolate cake, cranberry almond bars, and baked apples with oat crumble topping.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 14g
  • Sodium: 160mg
  • Fat: 19g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: gluten-free thanksgiving, pumpkin pie, almond flour crust, gluten-free dessert, holiday baking