Gluten-Free Thanksgiving Desserts

The texture of this cake is ethereal—it’s moist and airy, yet filled with rich flavor from the macadamia nuts and almond flour. Keep in mind, if you use our formula for homemade almond flour, you won’t have a gluten-free product. If you want a gluten-free option you can purchase store-bought almond flour—just check the label to make sure the only ingredient listed is almonds. Cool this cake thoroughly before slicing for the best results. This cake will keep for 2 to 3 days, but the sugary crust won’t last more than a day. If you want to substitute hazelnut flour, you can, with similarly spectacular results.

The rosy hue of the hibiscus syrup is a holiday showstopper. Drizzle over spiced poached pears for a dessert that's a bit lighter, gluten-free, and still feels holiday-special. The key to beautifully poached pears is to cook them in just enough liquid to submerge the fruit—any more and the flavor from the spices may be lost. A parchment paper topper and a plate will keep liquid from evaporating too quickly. Reduce additional poaching liquid and reserve as the base for holiday cocktails, the sweet component of a salad dressing, or a drizzle for your cheese board.

For a vegan version, leave out the 1/2 cup of crème fraîche.

If carrots can go into cake, there's no reason beets can't make their way into ice cream. It's a stunning dessert—absurdly delicious with a gorgeous magenta huge.

A splash of nutty amaretto adds an extra layer of elegance to the milk chocolate in this decadently creamy dessert. If you don't own a kitchen blowtorch, simply sprinkle the chilled ramekins evenly with sugar and place on a baking sheet; broil close to heat source for 1 to 3 minutes or until sugar is melted and caramelized.

Greek yogurt and cream cheese come together to create that same, luscious texture of your favorite store-bought frozen yogurt. With a seasonal pumpkin flare, this low calorie dessert is just the treat that you'll want to cozy up to on a crisp fall night. Top with nuts, cinnamon, and dark chocolate for an extra kick that blends beautifully with the flavors of pumpkin spice. If you are not planning on serving immediately, keep it in the fridge and then throw it in the freezer 1 to 2 hours before you are ready to serve it.

Simple and easy to make ahead—this twist on the apple crumble is unbelievably good. With cinnamon-sugar butter between the layers, a crispy streusel sprinkle, and a dollop of ice cream on top, there’s no doubt this will be a hit. For a gluten-free version, omit the flour and substitute with certified gluten-free oats.

The distinctive flavor of pumpkin pie spice folded into a creamy cheesecake and baked into chewy brown-sugar bars makes for an extra-special autumnal treat. Using a combination of 1/3-less-fat and fat-free cream cheese helps keep the total fat low but still adds richness to these bars. Don't be tempted to use all fat-free cream cheese; the texture won't be nearly as luscious.  

Pear, apple, pumpkin - oh my! All the fall flavors you love are now in spreadable form. They might be called butters, but in fact there isn't any butter at all. We cook down the fruit low and slow with warm spices, zesty citrus, and sweet cider to make the perfect fall accompaniment to any dish. We recommend smearing them on toast topped with crushed nuts, spooned over yogurt or oatmeal, or enjoyed straight from the jar. You can even pair the apple or pear butter alongside pork chops for an upgrade on the familiar pork and applesauce combo. The possibilities are endless, and these jars can last in your fridge almost all season long.

Pumpkin lends a unique and mouthwatering spin to the classic custard layered dessert with a soft caramel top. This flan is convenient—it can be made in advance and kept refrigerated until ready to serve. If you already have leftover sweet potatoes that have been simply prepared and minimally seasoned, our Sweet Potato Buttered Rum Flan will do the trick too.

The crumbled toffee candy on top gives the creamy butterscotch pudding a crunchy-sweet finish. This gluten-free dessert marries that signature nutty flavor with a sweet, caramel finish that is sure to have you coming back for seconds.

We took the best part of the classic fall pie and stuck it in a glass for a perfectly-portioned treat. Top with a dollop of whipped cream and chopped walnuts.

This deliciously moist cake is chock-full of carrots, nuts, and raisins.

This addictive chocolate confection is a spectacular way to blend cranberries and almonds. You can also vary the recipe with other dried fruits, such as raisins, apricots, figs, or cherries. Wrap in clear plastic and tie with a dark green ribbon for a lovely holiday gift.

The tart and tangy cranberries complement the sweet apples and pears in this warm, streusel-topped delight. Try serving it à la mode as the grand finale of a holiday dinner.

The crackly counterpoint to the silky custards occurs when you sprinkle a thin layer of sugar on top and broil to melt. The caramel hardens as it cools.

Nothing says "autumn" like the fragrance and flavor of cooked apples, especially when they're filled with a mixture of sweetened currants and walnuts and spiced with cinnamon.  Serve these apples warm from the crockpot with low-fat frozen yogurt.

If you'd rather snuggle up to a cozy fireplace and hand out candy, rather than collect it, then you'll want to curl up with this warm, flavorful, and savory cider. If you'd prefer a beverage with less spice, try substituting apple juice for the apple cider. It's fantastic either way.

These rich treats are such a game-changer that you may never go back to traditional brownies again. Why would you, when they deliver exactly what you're looking for: dense texture, incredibly fudgy interior, amazing sugar crust on top. It’s that superfine teff flour that makes the magic happen; it becomes slightly gelatinous when cooked—which makes for a moist and fudgy brownie. These decadent sweets are 100% whole grain, no refined flour in sight. Did we mention that they’re gluten free, too?

This season, there's no need to stress or spend hours in the kitchen. Serve this simple sweet treat at your next party or wrap it up beautifully for your friends. The first ingredient in this dark chocolate bark (psst, it’s quinoa) gives this treat loads of crunch. It’s a whole grain, which definitely makes this sweet even sweeter.

Put the Sterno and matches aside, and use this flameless method to make fondue. Unlike a thin fondue pot, a slow cooker has a thick ceramic liner (plus, in this recipe, a glass container) that keeps the chocolate from scorching.