Here’s your Thanksgiving cheat sheet for dessert. I’ve saved the best for last, including an amazing gluten-free pumpkin pie from none other than the pie whisperer herself, Kate McDermott of The Art of the Pie, who is featured in my new gluten-free magazine, Easy Eats. For the complete recipes, just click on the recipe titles.

Gluten-Free Cheesecake-Stuffed Pumpkin Cupcakes

Gluten Free: Yes
Dairy Free: No; but you can swap the cream cheese for a dairy-free alternative and the butter for buttery sticks.
Egg Free: No
Soy Free: Yes
Nut Free: Yes
Make Ahead: Yes; the cupcakes can be made ahead of time and frozen in a resealable plastic bag.
Fast: Yes

Gluten-Free Cranberry-Gingersnap Magic Bars

Gluten Free: Yes
Dairy Free: No
Egg Free: No
Soy Free: Yes
Nut Free: No; but you can leave out the walnuts, if you prefer.
Make Ahead: Yes; these stay well at room temperature for up to 3 days.
Fast: Yes

Kate McDermott’s Gluten-Free, Dairy-Free Pumpkin Pie

Gluten Free: Yes
Dairy Free: Yes
Egg Free: No
Soy Free: Yes
Nut Free: Yes
Make Ahead: Yes; you can make the crust ahead of time.