Thanksgiving Pies (Pumpkin and Chocolate)

baked pumpkin pie, and unbaked chocolate pie

My husband has a lot of great memories of his grandma; many of those memories are of the amazing food she created in her humble kitchen, including the fresh, homemade goodies she had on-hand for her grandkids everytime they stopped by. When I first talked to my husband about trying to bake a gluten-free pie for Thanksgiving, he asked if I could do a chocolate pie for the kids just like his grandma had done for her grandkids. I was more than happy to oblige, and the results were delicious! For the kiddos, I made individual pies, baked in a muffin pan–no forks required! These, paired with pumpkin pie for the adults, made for a holiday pie feast. It’s the perfect way to complete any Thanksgiving meal.

Pumpkin Pie Filling

(Inspired by Joy of Cooking’s Pumpkin Pie filling)

1/2 recipe gluten-free pastry dough

2 cups pumpkin puree (canned or homemade)

1 cup milk of choice (dairy, almond, coconut)

3/4 cups cane sugar (I prefer Wholesome Sweetener)

2 farm fresh eggs

1 tablespoon corn starch (I like Let’s Do Organic)

1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground all-spice or ground cloves, or instead of the individual spices, 1 tablespoon pumpkin pie spice

1/2 teaspoon salt


Preheat the oven to 425F degrees.

Place the pre-baked pie shell in the oven while preparing the filling.

Combine sugar, corn starch, salt, and spices and whisk to combine.

Add the milk, pumpkin puree, and eggs, and whisk until well combined.

Pour the filling into the crust, and bake for approximately 45 minutes, until the center is firm.

Allow to cool before serving.

Serves 10.

Mini Chocolate Pudding Pies

Chocolate Pudding Pie

(Inspired by Joy of Cooking’s Classic Chocolate Pudding)

1/2 recipe gluten-free pastry dough

4 cups milk of choice (dairy, almond, coconut), divided

1 cup cane sugar

4 ounces unsweetened chocolate (I like Camino brand)

1/2 cup cornstarch

2 teaspoons pure vanilla

1/4 teaspoon sea salt


To make individual pie shells, simply divide dough into ten, and roll each out individually, shaping them into a muffin pan, and trimming as necessary.

Place 3 1/2 cups milk, sugar, chopped chocolate, and salt into a heavy pot. Heat on medium until chocolate has melted.

Whisk together 1/2 cup milk and corn starch. Slowly add corn starch mixture to the chocolate mixture, stirring continually.

Bring to a boil, continuing to stir, and cook for one minute.

Remove from the heat and add the vanilla.

Pour the hot pudding mixture into the baked pie shell, or baked individual pie shells, and smooth it out with a spatula as necessary.

Allow it to cool before serving.

Serves 10.

(Here, as in all of my recipes, I highly recommend using organic, fair-trade, non-GMO, and when possible, local products!) 

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