I’ve attached a video for every recipe below from my favorite home cooks.

Thanksgiving is a time for family, gratitude, and delicious food. But if you or your loved ones follow a gluten-free diet, dessert can be tricky. You don’t have to miss out on sweet treats – there are many tasty gluten-free options for your holiday table. From pumpkin pies to chocolate cakes, you can find gluten-free versions of classic Thanksgiving desserts.
Many gluten-free desserts use alternative flours like almond or coconut flour. Others skip the crust or use gluten-free cookie crumbs as a base. With a few simple swaps, you can make most of your favorite desserts gluten-free. Your guests might not even notice the difference!
Gluten-Free Pumpkin Pie
Here’s what you’ll need for a delicious gluten-free pumpkin pie:
- 1 gluten-free pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
Now, let’s make your pie!
Preheat your oven to 350°F (175°C).
In a large bowl, mix the pumpkin puree, heavy cream, and eggs until smooth.
Add the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir well.
Pour the filling into your gluten-free pie crust.
Bake for 45-50 minutes, or until a knife inserted near the center comes out clean.
Let the pie cool completely before serving.
You can top your pie with whipped cream for extra yumminess!
Gluten-Free Apple Pie
Want to make a delicious gluten-free apple pie this Thanksgiving? Here’s what you’ll need:
Ingredients:
- 1 gluten-free pie crust
- 6 cups sliced apples
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons butter
Directions:
Preheat your oven to 375°F (190°C).
Mix the sliced apples with sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl.
Pour the apple mixture into your gluten-free pie crust. Dot the top with small pieces of butter.
Cover the pie with a second crust or make a lattice top. Trim and crimp the edges.
Bake for 45-50 minutes until the crust is golden and the filling is bubbly.
Let the pie cool for at least 30 minutes before serving.
Enjoy your homemade gluten-free apple pie! It’s perfect for sharing with family and friends at your Thanksgiving feast.
Gluten-Free Pecan Pie
Want to make a yummy gluten-free pecan pie for Thanksgiving? Here’s what you’ll need:
Ingredients:
- 1 gluten-free pie crust
- 3 eggs
- 1 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecans
Directions:
Preheat your oven to 350°F (175°C).
In a bowl, whisk together eggs, maple syrup, brown sugar, melted butter, vanilla, and salt.
Stir in 1 1/2 cups of pecans.
Pour the mixture into your gluten-free pie crust.
Arrange the remaining pecans on top in a pretty pattern.
Bake for 50-60 minutes until the filling is set but still slightly jiggly.
Let the pie cool completely before slicing.
Your gluten-free pecan pie will be a hit at the Thanksgiving table! The maple syrup gives it a rich flavor without using corn syrup. Enjoy this classic dessert worry-free.
Gluten-Free Sweet Potato Pie
Ingredients:
- 1 gluten-free pie crust
- 2 cups mashed sweet potatoes
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Directions:
Preheat your oven to 425°F (220°C).
Par-bake your gluten-free pie crust for about 10 minutes.
In a large bowl, mix the mashed sweet potatoes with melted butter.
Add sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt. Blend until smooth.
Pour the filling into your par-baked crust.
Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 35-40 minutes more.
The pie is done when a knife inserted near the center comes out clean.
Let it cool completely before serving.
You can top your pie with whipped cream or enjoy it as is. This gluten-free sweet potato pie is perfect for your Thanksgiving table!
Gluten-Free Pumpkin Roll
You’ll love this tasty gluten-free pumpkin roll! Here’s what you need:
Ingredients:
- 3/4 cup gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
Directions:
Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
Mix the dry ingredients in a small bowl.
In a large bowl, beat eggs and sugar until smooth. Add pumpkin and vanilla, mixing well.
Fold the dry ingredients into the wet mixture until just combined.
Spread batter evenly in the prepared pan. Bake for 13-15 minutes.
While still warm, roll the cake in a clean kitchen towel. Let it cool completely.
Unroll, spread with your favorite cream cheese frosting, and re-roll.
Chill for at least an hour before serving.
Your gluten-free pumpkin roll is ready to enjoy! Slice and serve this delightful dessert at your Thanksgiving table.
Gluten-Free Chocolate Pudding Pie
You’ll love this creamy, rich dessert! Here’s what you need:
Ingredients:
- 1 gluten-free graham cracker crust
- 3 cups milk (dairy or non-dairy)
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Whipped cream (optional)
Directions:
Mix sugar, cocoa, cornstarch, and salt in a saucepan.
Slowly whisk in milk until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
Remove from heat and stir in vanilla.
Pour into your prepared crust.
Chill for at least 2 hours.
Top with whipped cream before serving if desired.
Enjoy your homemade gluten-free chocolate pudding pie!
Gluten-Free Banana Cream Pie
You’ll need these ingredients:
- 1 gluten-free pie crust
- 3 ripe bananas
- 2 cups almond milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 egg yolks
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Here’s how to make it:
Bake your gluten-free pie crust at 400°F for 8-10 minutes. Let it cool.
Slice 2 bananas and arrange them in the crust.
Mix almond milk, sugar, cornstarch, and salt in a pan. Heat until it thickens, stirring often.
Whisk a bit of the hot mixture into the egg yolks, then add this back to the pan. Cook for 2 more minutes.
Remove from heat and stir in vanilla. Pour over the bananas in the crust.
Chill the pie for at least 3 hours.
Whip the cream until stiff peaks form. Spread it on top of the chilled pie.
Slice the last banana and use it to decorate the top.
Your gluten-free banana cream pie is ready to serve! It’s creamy, sweet, and perfect for your Thanksgiving dessert table.
Gluten-Free Coconut Cream Pie
You’ll love this tasty gluten-free coconut cream pie! Here’s what you need:
Ingredients:
- 2 cups shredded coconut
- 1/4 cup sugar
- 2 egg whites
- 1/4 tsp almond extract
- 1/4 tsp salt
- 4 egg yolks
- 1/3 cup cornstarch
- 2 cups coconut milk
- 1 cup half-and-half
- 2/3 cup sugar
- 1/4 tsp salt
- 2 tbsp butter
- 1 tsp vanilla extract
Directions:
Mix coconut, 1/4 cup sugar, egg whites, almond extract, and salt. Press into a 9-inch pie pan. Bake at 350°F for 20-25 minutes until golden brown.
In a saucepan, whisk egg yolks, cornstarch, coconut milk, half-and-half, 2/3 cup sugar, and salt. Cook over medium heat, stirring constantly, until thick and bubbly.
Remove from heat and stir in butter and vanilla. Pour into cooled crust.
Chill for at least 2 hours before serving. Top with whipped cream if you like!
This creamy, coconutty pie is sure to be a hit at your gluten-free Thanksgiving table. Enjoy!
Gluten-Free Cheesecake
Want to make a yummy gluten-free cheesecake for Thanksgiving? Here’s what you’ll need:
Ingredients:
- 2 cups gluten-free graham cracker crumbs
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Directions:
Mix graham cracker crumbs with melted butter. Press into a 9-inch springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
Stir in vanilla and sour cream. Pour over crust.
Bake at 325°F for 1 hour. Turn off oven and let cheesecake cool inside for 1 hour.
Chill in fridge for at least 4 hours before serving.
Your gluten-free guests will love this creamy, delicious dessert! Top with fresh fruit or caramel sauce for extra flavor.
Gluten-Free Pumpkin Bars
You’ll love these tasty gluten-free pumpkin bars! Here’s what you need to make them:
Ingredients:
- 2 cups gluten-free all-purpose flour blend
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin puree
- 1/2 cup milk of choice
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup oil
Directions:
Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
Mix the dry ingredients in a large bowl: flour, baking soda, baking powder, spices, and salt.
In another bowl, whisk together the wet ingredients: pumpkin, milk, vanilla, eggs, sugars, and oil.
Pour the wet mixture into the dry ingredients and stir until just combined.
Spread the batter evenly in your prepared pan.
Bake for 20-25 minutes, until a toothpick comes out clean.
Let cool completely before cutting into bars. Enjoy your gluten-free treat!
Gluten-Free Pumpkin Cookies
You’ll love these soft and sweet gluten-free pumpkin cookies! They’re perfect for your Thanksgiving dessert table or any fall gathering.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 egg
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt in a bowl.
In another bowl, whisk together the pumpkin puree, maple syrup, egg, coconut oil, and vanilla extract.
Combine the wet and dry ingredients. Stir until a dough forms.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
Gently flatten each cookie with the palm of your hand.
Bake for 12-15 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy your homemade gluten-free pumpkin cookies! They’re soft, flavorful, and sure to be a hit at your Thanksgiving celebration.
Gluten-Free Apple Crisp
Let’s make a yummy gluten-free apple crisp for your Thanksgiving dessert! Here’s what you’ll need:
Ingredients:
- 6 large apples, peeled and sliced
- 1 cup gluten-free oats
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup melted butter (or coconut oil for dairy-free)
- 2 tbsp lemon juice
- 2 tbsp maple syrup
Directions:
Preheat your oven to 375°F (190°C).
Mix the sliced apples with lemon juice and maple syrup in a large bowl.
In another bowl, combine oats, almond flour, brown sugar, cinnamon, and nutmeg.
Add melted butter to the dry mix and stir until crumbly.
Place the apple mixture in a greased 8×8 inch baking dish.
Sprinkle the crumb topping evenly over the apples.
Bake for 30-35 minutes until the topping is golden and apples are tender.
Let it cool for a few minutes before serving.
Enjoy your warm, comforting gluten-free apple crisp! It’s perfect with a scoop of vanilla ice cream on top.
Gluten-Free Pumpkin Whoopie Pies
You’ll love these tasty gluten-free pumpkin whoopie pies! Here’s what you need to make them:
Ingredients:
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Mix the dry ingredients in a large bowl. In another bowl, whisk together the pumpkin, oil, sugar, egg, and vanilla.
Add the wet ingredients to the dry and stir until just combined. Don’t overmix!
Scoop the batter onto the baking sheets, leaving space between each cookie.
Bake for 12-15 minutes until the cookies are set. Let them cool completely.
For the filling, mix cream cheese, butter, and powdered sugar until smooth. Spread between two cookies to make sandwiches.
Enjoy your yummy gluten-free pumpkin whoopie pies!
Gluten-Free Cranberry Pie
Ready to make a yummy cranberry pie without gluten? Here’s what you’ll need:
Ingredients:
- 3 cups fresh cranberries
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- 1/4 cup orange juice
- 1 gluten-free pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Directions:
Preheat your oven to 375°F (190°C).
Mix cranberries, sugar, cornstarch, orange zest, and juice in a bowl.
Pour the mixture into your gluten-free pie crust.
Cover the pie with a top crust or lattice strips.
Brush the top with beaten egg for a golden finish.
Bake for 45-50 minutes until the crust is golden and filling bubbles.
Let it cool before slicing.
Your gluten-free cranberry pie is ready to enjoy! The tart cranberries and sweet orange make a perfect combo. Serve it warm with a scoop of vanilla ice cream for extra yumminess.
Gluten-Free Carrot Cake
You’ll love this moist and tender gluten-free carrot cake! Here’s what you need:
Ingredients:
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped nuts (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
In a bowl, mix the flour, baking soda, cinnamon, and salt.
In another bowl, beat eggs, oil, sugar, and vanilla until smooth.
Add the dry ingredients to the wet mixture. Stir until just combined.
Fold in the grated carrots and nuts.
Pour the batter into the prepared pans.
Bake for 35-40 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack.
Once cool, frost with your favorite cream cheese frosting.
Enjoy your delicious gluten-free carrot cake!
Gluten-Free Ginger Cookies
You’ll love these tasty gluten-free ginger cookies! Here’s what you need:
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup molasses
- 1 egg
Directions:
Mix the dry ingredients in a bowl: flour, baking soda, salt, and spices.
In another bowl, beat brown sugar, oil, and molasses until smooth. Add the egg and mix well.
Slowly add the dry ingredients to the wet mixture, stirring until combined.
Roll the dough into small balls and place on a baking sheet.
Bake at 350°F for 10-12 minutes until the edges are lightly browned.
Let the cookies cool on the baking sheet for a few minutes before moving to a wire rack.
Enjoy your warm, spicy ginger cookies! They’re perfect for your gluten-free Thanksgiving dessert table.
Gluten-Free Chocolate Soufflé
Ready to impress your Thanksgiving guests? Try this light and fluffy gluten-free chocolate soufflé!
Ingredients:
- 4 oz dark chocolate, chopped
- 3 eggs, separated
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- Butter and sugar for ramekins
Directions:
Preheat your oven to 350°F (175°C).
Butter two ramekins and dust with sugar. Place them in the fridge.
Melt the chocolate in a double boiler or microwave.
Whisk egg whites until foamy. Add cream of tartar and beat until soft peaks form.
Gradually add sugar while beating until stiff peaks form.
Mix egg yolks and vanilla into the melted chocolate.
Gently fold 1/3 of the egg whites into the chocolate mixture.
Fold in the remaining egg whites carefully.
Pour the mixture into the prepared ramekins.
Bake for 12-15 minutes until puffed and set.
Serve immediately and enjoy your decadent gluten-free treat!
Gluten-Free Mini Pumpkin Pies
You’ll love these adorable gluten-free mini pumpkin pies! They’re perfect for Thanksgiving or any fall gathering.
Ingredients:
- 1 cup gluten-free flour blend
- 1/4 cup cold butter, cubed
- 2-3 tablespoons ice water
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup coconut cream
- 1 egg
- 1/4 teaspoon salt
Directions:
Mix flour and butter until crumbly. Add water slowly until dough forms. Chill for 30 minutes.
Preheat oven to 375°F (190°C). Grease a mini muffin tin.
Roll out dough and cut circles to fit muffin cups. Press into tin.
Whisk pumpkin, sugar, spice, coconut cream, egg, and salt in a bowl.
Fill each crust 3/4 full with pumpkin mixture.
Bake for 15-20 minutes until filling is set and crust is golden.
Cool completely before removing from tin.
Enjoy your cute, gluten-free mini pumpkin pies! They’re sure to be a hit at your next holiday gathering.
Gluten-Free Pumpkin Bundt Cake
You’ll need these ingredients for a tasty gluten-free pumpkin bundt cake:
- 2 cups gluten-free flour blend
- 1 cup sugar
- 1 can (15 oz) pumpkin puree
- 1/2 cup vegetable oil
- 3 eggs
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Here’s how to make it:
Preheat your oven to 350°F (175°C). Grease a bundt pan with cooking spray.
Mix the dry ingredients in a bowl: flour, sugar, spices, baking powder, baking soda, and salt.
In another bowl, whisk together the pumpkin, oil, eggs, and vanilla.
Pour the wet mixture into the dry ingredients. Stir until just combined.
Spoon the batter into your prepared bundt pan. Smooth the top with a spatula.
Bake for about 45-50 minutes. A toothpick inserted in the center should come out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Enjoy your gluten-free pumpkin bundt cake! It’s perfect for your Thanksgiving dessert table.
Gluten-Free Cinnamon Roll Cake
You’ll love this yummy twist on a classic cinnamon roll! Here’s what you need:
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 cup butter, softened
- 1 cup milk (dairy-free if needed)
- 2 eggs
- 1/3 cup brown sugar
- 2 tablespoons cinnamon
Directions:
Mix the flour, sugar, and baking powder in a bowl.
Add the softened butter, milk, and eggs. Stir until smooth.
Pour the batter into a greased 9×13 inch pan.
In a separate bowl, mix the brown sugar and cinnamon.
Drop spoonfuls of the cinnamon mixture over the batter. Use a knife to swirl it in.
Bake at 350°F for 35-40 minutes. Check with a toothpick to make sure it’s done.
Let it cool before you cut into squares. Enjoy your gluten-free cinnamon roll cake!
Gluten-Free Salted Caramel Tart
You’ll love this decadent gluten-free dessert for your Thanksgiving table! Here’s what you need:
Ingredients:
- 1 gluten-free tart crust (store-bought or homemade)
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon sea salt
- 4 oz dark chocolate, chopped
- 1/4 cup heavy cream
- Flaky sea salt for topping
Directions:
Bake your gluten-free tart crust and let it cool.
Make the caramel: Mix sugar and water in a saucepan. Boil until golden brown. Remove from heat and carefully stir in cream, butter, and salt.
Pour the caramel into your cooled crust. Chill for 1 hour.
Create the ganache: Heat 1/4 cup cream until simmering. Pour over chopped chocolate and stir until smooth.
Spread ganache over the caramel layer. Chill for another hour.
Before serving, sprinkle with flaky sea salt. Enjoy your gluten-free masterpiece!
Gluten-Free Vegan Pumpkin Ice Cream
You’ll love this creamy pumpkin ice cream! It’s perfect for Thanksgiving and so easy to make.
Ingredients:
- 1 can full-fat coconut milk
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Directions:
Mix all ingredients in a blender until smooth.
Pour the mixture into an ice cream maker and churn for 20-25 minutes.
Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Let it sit at room temperature for 5-10 minutes before scooping.
Don’t have an ice cream maker? No problem! Pour the mixture into a shallow dish and freeze. Stir every 30 minutes for about 2-3 hours until it reaches the right consistency.
Enjoy your homemade pumpkin ice cream! It’s a tasty gluten-free and vegan treat for your Thanksgiving table.
Gluten-Free Butterscotch Cinnamon Pie
Here’s what you’ll need for this yummy pie:
- 1 gluten-free pie crust
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup heavy cream
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
Now let’s make this delicious dessert!
Preheat your oven to 350°F (175°C).
In a saucepan, melt the butter and brown sugar over medium heat. Stir until smooth.
Remove from heat and mix in the cream, vanilla, cinnamon, and salt.
Let the mixture cool for 5 minutes, then whisk in the eggs.
Pour the filling into your gluten-free pie crust.
Bake for 40-45 minutes until the center is set but still slightly jiggly.
Let the pie cool completely before slicing.
Your gluten-free butterscotch cinnamon pie is ready to enjoy! The rich, caramel-like flavor of butterscotch pairs perfectly with warm cinnamon notes. It’s sure to be a hit at your Thanksgiving table!
Gluten-Free Mixed Berry Crumble Pie
Here’s what you’ll need for this tasty dessert:
- 4 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup gluten-free oats
- 1/2 cup almond flour
- 1/4 cup brown sugar
- 1/4 cup melted vegan butter
- 1 teaspoon vanilla extract
- Pinch of salt
Now, let’s make your pie!
Preheat your oven to 350°F (175°C).
Mix the berries, sugar, cornstarch, and lemon juice in a bowl.
Pour the berry mixture into a pie dish.
In another bowl, combine the oats, almond flour, brown sugar, melted butter, vanilla, and salt.
Sprinkle the crumble topping over the berries.
Bake for 35-40 minutes until the top is golden and the filling is bubbly.
Let your pie cool for a bit before serving. You can top it with some dairy-free ice cream for extra yumminess!
Gluten-Free Panna Cotta
You’ll love this creamy, Italian-inspired dessert that’s naturally gluten-free. Here’s what you’ll need:
Ingredients:
- 2 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean or 1 tsp vanilla extract
- 2 1/4 tsp unflavored gelatin powder
- 3 tbsp cold water
Directions:
Mix gelatin and cold water in a small bowl. Let it sit for 5 minutes to bloom.
Heat cream and sugar in a saucepan over medium heat. Stir until sugar dissolves.
If using a vanilla bean, split it and scrape seeds into the cream. Add the pod too.
Bring mixture to a simmer, then remove from heat. Don’t let it boil.
Take out the vanilla pod if used. Stir in bloomed gelatin until it melts.
Pour into small cups or molds.
Chill in the fridge for at least 4 hours or overnight.
To serve, run a knife around the edge and flip onto a plate. Enjoy your silky smooth panna cotta!
You can top it with fresh berries or a drizzle of caramel sauce for extra yum. It’s sure to be a hit at your gluten-free Thanksgiving table!