Gluten-Free Pie Recipes For Thanksgiving

What’s Thanksgiving without dessert? For people who can’t eat gluten, it’s usually standard, as most baked goods contain some form of gluten. Pie crusts, cakes, cookies, ice cream and other holiday favorites don’t have to be off limits for guests with dietary restrictions this year. Pies are the cornerstone of Thanksgiving dessert menus, so here are a few suggestions to make gluten-free treats everyone is sure to love.

Gluten-free pie crust

The pie crust is what stops most people who can’t or don’t eat gluten from digging into your dessert spread, but this year, you can delight your guests with this gluten-free variation of the holiday’s biggest dessert tradition. This gluten-free pie crust recipe, adapted from Land O Lakes, can be used with any filling you want, whether you prefer pumpkin, pecan or sweet potato filling.
Ingredients

      • 1 1/4 cups gluten-free flour blend
      • 1 tablespoon sugar
      • 1/2 teaspoon xantham gum
      • 1/4 teaspoon salt
      • 1/4 cup cold butter, cut into small pieces
      • 1/4 cup cold shortening
      • 1 egg
      • 3 tablespoons cold water
      • 1/4 teaspoon apple cider vinegar

Directions

      In a large bowl, mix together the flour, sugar, xantham gum and salt. Add in the butter and shortening while you continue to mix, using a fork to break up the cold ingredients. Stop once the mixture is well-blended and looks like coarse crumbs. Then, whisk your wet ingredients – egg, water and vinegar – and slowly add them to the first bowl. Stir everything together until it’s moist. Now it’s time to get your hands dirty. Grab the dough and form it into a ball. Flatten it slightly, wrap it tightly in plastic wrap and pop it in the fridge for at least an hour. Now’s your chance to clean up the huge mess you made!
      When the hour is up, make sure the dough is chilled, take it out and let it sit, unwrapped, for 15 minutes. While you’re waiting, prepare a large surface to work the dough. Lay out a sheet or two of parchment paper, and dust it with more of your gluten-free flour. Unwrap the dough and lightly flour that, too. Then, roll it out into a 12-inch circle. Place your pie dish on top of the dough, centering it as best you can. Lift the edges of the paper so you can grip the dish and flip everything over at once. This way, you’re less likely to tear the dough. Press any seams or tears together gently with your fingers, stylize the edges of the dough if you’d like, add your favorite filling and bake as directed.

Pumpkin pie filling

You can’t go wrong with a classic dish like pumpkin pie. Serve this dish with plenty of whipped cream.

Ingredients

      • 1 15-ounce can pumpkin puree
      • 1 12-ounce can evaporated milk
      • 3/4 cup granulated sugar
      • 1 teaspoon cinnamon
      • 1/2 teaspoon salt
      • 1/2 teaspoon ground ginger
      • 1/4 teaspoon ground cloves
      • 2 large eggs

Directions

      Preheat the oven to 425 degrees. Mix together all ingredients except the evaporated milk. Once well-blended, slowly stir in the milk. Then, pour filling into your pie dish and pop in the oven for 15 minutes. Once the timer goes off, lower the heat to 350 degrees and bake for 40-50 minutes. Use the toothpick test to determine when the pie is done. Let it cool for at least two hours before serving or refrigerating.

Sweet potato pie filling

This recipe, adapted from Taste of Home, is a lot like pumpkin pie, but offers a hint of something slightly different.

Ingredients

      • 1/3 cup butter, softened
      • 1/2 cup sugar
      • 2 eggs, beaten
      • 3/4 cup evaporated milk
      • 2 cups mashed sweet potatoes
      • 1 teaspoon vanilla extract
      • 1/2 teaspoon ground cinnamon
      • 1/2 teaspoon ground nutmeg
      • 1/4 teaspoon salt

Directions

    Preheat oven to 425 degrees. Cream the sugar and butter in a bowl. Then, add in the eggs. Once blended, stir in the sweet potatoes, milk, vanilla and spices. Pour the finished filling into your pie crust and bake for 15 minutes. Just as with the pumpkin pie, reduce the temperature to 350 degrees, but this time, bake for another 35-40 minutes.

 

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