10 Recipes for a Delicious Gluten-Free Thanksgiving

Nothing says Thanksgiving like pumpkin pie! But as many know, pumpkin pie isn't often an option when you're gluten-free. The main ingredient in particular that affects celiac patients is the flour used for the crust of the pie. This gluten-free pumpkin pie, however, would definitely be a hit for those who are and aren't affected by celiac disease.

The preparation and cook time for this delicious dessert could take up to 2 hours.

When preparing the crust, it's also helpful to use a food processor to blend the ingredients together, as it is an efficient way to combine everything. However, if you do not have a food processor, a whisk would do just fine.

This is what you'll need:                             

• 1 1/4 cups of gluten free rice flour
• 1 Tbsp. of sugar
• 1/2 tsp. salt
• 1 tsp. xanthan gum
• 6 Tbsp. cold butter, cut in small pieces
• 1 egg yolk
• 1 Tbsp. of apple cider vinegar
• 5 to 6 Tbsp. of water

To combine the ingredients, first add the flour, the sugar, the xanthan gum and the salt into a food processor. Make sure you cover it before you begin mixing. Afterwards, add the butter and increase the speed to medium, or just mix it in until it looks like crumbs. In case a food processor is not available, you can also use a whisk to blend the ingredients together.

Beat the egg yolk with vinegar and 3 Tbsp. of water. While the food processor is going, or while you are mixing the ingredients in a bowl, add the egg mixture and mix it until it is blended into the dough. Add additional water if you need it. When the dough is blended and has come together, remove it and flatten it into a disk. Then, cover it and set it aside in the refrigerator for it to fill. This should rest for around 30 minutes.

While that is sitting, it's time to start the filling!

This is what you'll need for the filling:

• 2 3/4 cups of pumpkin puree
• 1/4 cup of maple syrup
• 1/4 cup of brown sugar
• 1/3 cup of unsweetened plain almond milk
• 1 Tbsp. olive oil 
• 2 1/2 Tbsp. of cornstarch or arrowroot powder
• 1 3/4 Tbsp. mix of ginger, cinnamon, nutmeg & cloves
• 1/4 Tbsp. of sea salt

Add all the ingredients into a blender and mix until it is completely smooth. This is also the time to add anything you feel the need to add, you can taste as needed. Set it aside, and preheat the oven until 350 degrees F. Then it's time to take out the crust. After it has chilled considerably, place it on wax paper and use a rolling pin to spread it out. Then, place it into the pan and use your fingers to get the crust up against the sides of the pan.

Pour the filling into the crust and then bake it for about an hour, where the crust would be a light golden brown and the filling would have a few cracks on top. When you take it out, let it cool completely before covering and moving it to the fridge to let it rest overnight.

When it's Thanksgiving time, slice and serve with a gluten-free whipped cream of your choice and a dash of cinnamon and nutmeg on top.