This easy gluten-free pumpkin sheet cake with whipped cream frosting is the ideal dessert to feed a crowd at Halloween or Thanksgiving.
My most perpetual pregnancy craving has been and continues to be cake. Last week I was desperate for some, and became fixated on making a sheet cake. Sheet cakes are really the best kind when you’re baking to satisfy a craving. Why? They’re huge and fast. There’s no need to prep more than one pan or stack and fill layers. It’s a snap to make them look nice with no piping. They also bake and cool super quickly because they just have one relatively thin layer.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
These mini sweet potato gratins are a perfect gluten-free and vegetarian holiday appetizer or side. They’re full of flavor thanks to a rich sweet onion cream sauce.
Happy day before Thanksgiving! I know I may be getting you these mini sweet potato gratins a bit too late for them to be part of tomorrow’s spread, but they’re delicious and fun anytime. They’d be great with Christmas dinner or as part of an appetizer table for a New Year’s party. Who doesn’t love their own little stack of sweet potatoes baked in a creamy sauce with a little cheese?
This gratin gets its unique flavor from a sauce made with sweet onions simmered slowly in butter, then blended with cream, sour cream, and a little bit of spice. The sauce is tossed with thinly sliced sweet potatoes, which are then stacked in muffin tins with a little bit of parmesan cheese. Everything is baked until nice and golden and bubbly, and that’s it! These take a little while and you’ll use your food processor three times if you let it do the slicing (which I highly recommend!), but they’re worth it. I may or may not have had almost half a dozen of these for lunch the other day…
It’s time to think outside the pie! Here are 20 deliciously unique gluten-free Thanksgiving desserts that are may not be traditional, but are still packed with seasonal ingredients. If you’re tasked with bringing a dessert to Thanksgiving this year, why not surprise everyone with something new they likely haven’t tried before? Especially if others have the old classics covered, these offbeat gluten-free treats will be a refreshing contrast. We’ve got pumpkins, cranberries, apples, pears, and more. Which one appeals to you most?
Pumpkin Creme Brulee Pie Bars may be my single most-dreamt-of dessert. They’re like pumpkin pie and creme brulee put together with a little chocolate in the crust for good measure.
Baked Pumpkin Custards with Maple Mascarpone Whipped Cream: These are super easy and you can make them ahead of time–what’s not to love about that?
Pumpkin Caramel Cheesecake Pie: Is your oven kinda busy? No worries, because this stunner requires no baking or cooking. Also, pumpkin and caramel make an unbeatable combination!
Pear Galettes with Pistachio Frangipane: Pears are the unsung heroes of fall baking. They’re almost like custard once cooked, with a texture far superior to that of apples in my opinion. You have to try them in these galettes!
Why not end Thanksgiving dinner with a nut-free, grain-free cranberry galette? The cassava flour pie crust is so flaky and buttery, no one will guess it’s gluten free.
My obsession with cassava flour pie crust is still going strong. It all started with this gluten-free quiche lorraine with leeks, and I stayed in the savory realm with this heirloom tomato galette. Now it’s finally time for something on the sweet side: this grain-free cranberry galette with creme fraiche. Cassava flour is remarkably similar to wheat flour in how it behaves in crusts, so making this dough is a lot like making regular pie dough. Don’t worry, though, it’s really easy–it comes together in just a few minutes in the food processor.
Cranberries are often mixed with other fruits in desserts, or only make it to the table in the form of cranberry sauce. I wanted to create a treat that would highlight cranberries on their own in all their ruby-hued glory. Here their tartness is tempered with honey and a sprinkling of raw sugar, and a bit of creme fraiche adds richness and depth to the filling. I like to serve this with even more creme fraiche on top, but it’s also fabulous with whipped cream or vanilla ice cream.
This post is sponsored by Cost Plus World Market.
These gluten-free baked pumpkin custards with maple mascarpone take just ten minutes to prepare, and are the perfect way to end a fall dinner.
Fall is finally here, and it’s no longer taboo to eat pumpkin spice everything! The first thing I like to whip up when the weather turns is these baked pumpkin custards with maple mascarpone whipped cream. The pumpkin custards are scrumptious, perfectly spiced, and super smooth—like pumpkin pie without the tedious process of making a crust. And the maple mascarpone whipped cream is rich and lightly sweetened, with just enough maple flavor in each bite to remind you that you’re eating something autumnal.
These custards are perfect for Halloween, Thanksgiving, or any special fall occasion, especially when baked in these adorable ceramic pumpkin bakers. To make this treat extra fun, I like to pick up a few different toppings to add even more texture and flavor and let each person mix and match to their heart’s content. Here I used crumbled gluten-free gingersnap cookies (leave them out if you’re avoiding rice flour), crystallized ginger chips, and pumpkin pie almonds, but any seasonal candy or cookie is a great bet. Shaved dark chocolate or chopped pecans would be delicious, too!