6 Irresistible Gluten-Free Thanksgiving Desserts Everyone Will Love

Thanksgiving is a time to gather around the table, indulge in hearty classics like creamy mashed potatoes, savory stuffing, and tangy cranberry sauce, and of course, enjoy a perfectly roasted turkey. But no matter how full you feel after those second—or third—helpings, there’s always room for dessert.

Desserts are the grand finale of your Thanksgiving feast, and they deserve just as much love and attention as the dishes that came before them. This year, why not make your dessert spread unforgettable with these six mouthwatering gluten-free Thanksgiving desserts? Whether you're baking for a gluten-free guest or embracing a gluten-free lifestyle yourself, these recipes are sure to impress everyone at the table—without anyone missing a thing.

Get ready to sweeten the season with desserts so delicious, they’ll leave everyone asking for seconds.

1. Pumpkin Pie Bars

Servings: 2 dozen

Crust Ingredients: 

• 1 box Schär Honeygrams
• ½ cup chopped pecans
• 5 tablespoons butter, melted
• 2 tablespoons granulated sugar

Filling Ingredients: 

• 1 (15-ounce) can pumpkin puree
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 ½ cups heavy cream
• 1 tablespoon vanilla extract
• 1 tablespoon tapioca starch
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Instructions: 

1. Preheat the oven to 350°F and line a 9x13-inch baking pan with foil.
2. Combine the Honeygrams and pecans in a food processor and pulse into crumbs.
3. Add the melted butter and sugar then pulse until well combined.
4. Press the crust mixture into the bottom and partway up the sides of the prepared baking pan.
5. Bake the crust for 12 minutes then remove from the oven and set aside.
6. Beat the filling ingredients together in a large bowl until smooth then pour into the crust and spread evenly.
7. Bake for 40-50 minutes until the center is just set.
8. Remove from the oven onto a cooling rack and cool completely.
9. Once cooled, transfer the pan to the refrigerator for at least an hour before cutting into bars to serve.

2. Maple Pecan Apple Tart

Servings: 8

Ingredients: 

• Gluten-free all-purpose flour, as needed
• 1 sheet Schär Puff Pastry Dough
• 3 large apples, peeled, cored, and sliced thin
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons fresh lemon juice

Filling Ingredients: 

• 1/3 cup cream cheese, softened
• ¼ cup pumpkin puree
• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1 tablespoon gluten-free all-purpose flour
• 1 large egg
• 1 teaspoon pumpkin pie spice
• Pinch salt

Topping Ingredients: 

• 2 tablespoons melted butter
• 2 tablespoons pure maple syrup
• ½ cup chopped nuts (your choice)

Instructions: 

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Dust a flat surface with gluten-free flour and lay out your puff pastry dough.
3. Roll the pastry dough into an 11x14-inch rectangle and transfer to the prepared baking sheet. 
4. Place the baking sheet in the fridge to chill while you prepare the filling.
5. Toss the sliced apples with the sugar, cinnamon, and lemon juice in a large bowl then set aside.
6. Combine the filling ingredients in a food processor and blend into a smooth paste.
7. Take the pastry out of the fridge and spread the filling over it in an even layer, leaving a 1-inch border around the edges.
8. Arrange the sliced apples on top of the filling then fold up the edges of the pastry.
9. Pinch the corners of the pastry together with damp fingers to seal them.
10. Chill the tart while you prepare the topping.
11. Stir together the melted butter and maple syrup in a medium bowl then toss in the chopped nuts.
12. Spread the mixture evenly over the apples then brush the edges of the pastry with the liquid remaining in the bowl.
13. Bake for 25-30 minutes until the apples are tender and the pastry browned and crisp.

3. Pumpkin Tiramisu Trifle 

Servings: 12

Ingredients: 

• 1 (15-ounce) can pumpkin puree
• ½ cup light brown sugar, packed
• ¾ cup white sugar, divided
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch salt
• 2 ½ cups heavy cream
• 1 ½ cups mascarpone cheese, softened
• 2 cups strongly brewed coffee, cooled
• 2 packages Schär Ladyfingers

Instructions: 

1. Whisk together the pumpkin puree, brown sugar, ½ cup of white sugar, and the spices in a large bowl until well combined.
2. Stir in 1 ½ cups of heavy cream then fold in the mascarpone cheese.
3. Use an electric mixer to beat the mixture at medium speed until soft peaks form.
4. In another large bowl, whisk the brewed coffee together with 2 tablespoons of white sugar until the sugar dissolves.
5. Dip the ladyfingers in the coffee one at a time and arrange them in a single layer on the bottom of a 4-quart trifle dish.
6. Spread 1 cup of the pumpkin mixture over top, spreading evenly.
7. Repeat the layers until you run out of pumpkin mixture, making it your top layer.
8. Cover the chill the trifle overnight. 
9. Before serving, beat the remaining 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form.
10. Spoon the whipped cream over the tiramisu and dust with ground cinnamon, if desired, to serve.

4. Spiced Sweet Potato Turnovers

Servings: 8

Ingredients: 

• 1 box Schär Puff Pastry Dough
• 2 medium sweet potatoes, peeled and cubed
• 1 ½ tablespoons brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup mini marshmallows
• 1 egg
• 1 tablespoon water

Instructions: 

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 
2. Take the puff pastry out of the fridge to rest at room temperature for about 10 minutes while you prepare the sweet potatoes.
3. Bring a pot of water to boil then add the sweet potatoes.
4. Cook for 8-10 minutes until fork tender then drain well.
5. Mash the sweet potatoes until smooth and creamy then transfer to a large bowl.
6. Stir in the brown sugar and spices until well combined.
7. Cut the puff pastry sheets into quarters, yielding a total of 8 squares.
8. Spoon about 2 tablespoons of the mashed sweet potato into the center of each dough square and top with 5-6 mini marshmallows.
9. Fold the dough over itself from one corner to the opposite, creating a triangle shape.
10. Use a fork to press down the edges of the dough to seal it.
11. Whisk together the egg and water in a small bowl.
12. Place the turnovers on the parchment-lined baking sheet and brush the tops with egg wash.
13. Bake for 14-16 minutes until the pastry is golden brown and flaky. Serve warm.

5. Cranberry Cheesecake Pretzel Dessert 

Servings: 12

Ingredients: 

• 1 tablespoon cold butter
• 2 cups crushed Schär Pretzels 
• ¾ cup melted butter
• ¾ cup plus 3 tablespoons white sugar, divided
• 1 (8-ounce) package cream cheese, room temperature
• 1 tablespoon vanilla extract
• 2 teaspoons fresh lemon juice
• 1 (8-ounce) package Cool Whip, thawed
• 1 (6-ounce) package raspberry gelatin
• 2 cups boiling water
• 2 cups cranberry sauce (with whole berries)

Instructions: 

1. Preheat the oven to 375°F and grease the bottom of a 13x9-inch baking dish with 1 tablespoon cold butter.
2. Place the crushed pretzels in a medium bowl and toss with the melted butter and 3 tablespoons of sugar until well combined.
3. Press the mixture into the bottom of the prepared baking dish and bake for 10 minutes then set aside to cool completely.
4. In a medium mixing bowl, beat together the cream cheese and ¾ cup sugar on medium speed until light and fluffy.
5. Scrape down the sides of the bowl then beat in the vanilla extract and lemon juice until well combined.
6. Fold in the Cool Whip until thoroughly incorporated then spread over the cooled pretzel crust.
7. Chill the dessert for at least 1 hour before preparing the cranberry layer.
8. In a large bowl, whisk together the raspberry gelatin and boiling water until the gelatin is completely dissolved.
9. Stir in the cranberry sauce then chill the mixture until it starts to set.
10. Spoon the cranberry mixture over the cheesecake layer, spreading evenly.
11. Chill for at least 6 hours until firmly set before serving.

6. Pecan Pie with Honeygram Crust

Servings: 8

Crust Ingredients: 

• 1 box Schär Honeygrams
• 3 tablespoons butter, melted
• 1 ½ tablespoons granulated sugar

Filling Ingredients: 

• 7 tablespoons melted butter
• 2 large eggs
• 1/3 cup heavy cream
• 1/3 cup dark corn syrup
• ½ cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup coarsely chopped pecans

Instructions: 

1. Preheat the oven to 350°F.
2. Place the Honeygrams in a food processor and pulse into crumbs.
3. Add the melted butter and sugar then pulse until well combined.
4. Press the crust mixture into the bottom and sides of an 8-inch pie plate. 
5. Bake for 12 minutes then remove from the oven and set aside while you prepare the filling.
6. In a large bowl, whisk together the butter, eggs, heavy cream, corn syrup, brown sugar, cinnamon, and salt. 
7. When smooth and well combined, fold in the pecans.
8. Pour the mixture into the prepared pie crust and place it on a rimmed baking sheet.
9. Transfer the baking sheet to the oven and bake for 30-35 minutes until the filling is just set.
10. Remove from the oven and transfer the pie to a wire rack to cool completely.

As you plan your Thanksgiving menu, don’t forget to stock up on gluten-free staples from Schär to get you through the rest of the holiday season. 

Pick up a few loaves of gluten-free bread to make turkey sandwiches with Thanksgiving leftovers, grab-and-go snacks for last-minute holiday shopping trips, and gluten-free candy for when you’re just craving something sweet.

Head over to the Schär shop to stock up on gluten-free favorites.