A naturally flourless whole grain crust bolsters a creamy pumpkin pie filling that demands a place at the Thanksgiving table. Plus a few recipes for naturally flourless pumpkin desserts and notes on cooking holiday meals for those with unique diets.

When the holidays loom there’s often a bit of trepidation on the part of the host when faced with diners who may have particular dietary needs. If you’re like me and you don’t want to ask your lovely guests to bring their own food — or resign them to ‘just fill up on sides!’ — you’ll want to branch out a bit and seek recipes that ensure everyone leaves the table wholly satisfied.

I wrote an story for NPR a few years ago about the gluten-free (and vegan) holiday table and have written extensively here and there about vegetarian/vegan Thanksgiving as well as Thanksgiving (and/or Christmas if you celebrate) on the lighter side. In my own smallish family there’s a vegetarian, someone who eats low fat/low cholesterol, and someone who keeps gluten-free. When I’m cooking Thanksgiving I like to make sure there’s a lot of vegetables prepared simply and healthfully, a hearty main course vegetarian dish (often vegan) that all who are gathered round can enjoy, and most likely a turkey served with vegetarian (and perhaps gluten-free) gravy and vegetable-cornbread stuffing that’s quick as anything to make gluten-free. I find it easy and also enjoyable to cook with an eye towards accommodating all but I also know it can be daunting. With that in mind I’m going to share some links, thoughts, and recipes in the run-up to the Thanksgiving holiday in hopes of helping make your meal preparations less about stress and more about enjoying the day and your company.

Because why save the best for last, I’ll start things off with dessert. Specifically, a recipe for gluten-free pumpkin pie.

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