50 Paleo Thanksgiving Recipes: Dishes Kids and Guests Love

Planning a Paleo Thanksgiving can feel tricky at first, but it’s absolutely doable. Every dish here leans on whole foods, no grains, no legumes, no refined sugar, with sweetness from fruit or dates and fats from ghee, olive oil, or coconut oil. Prep smart: make sauces and pies ahead, reheat sides the day of, and swap nuts for seeds or use cassava crusts for nut-free pies (easy wins for mixed crowds). Mix and match mains, sides, pies, and quick treats to build a full, stress-free menu everyone will enjoy. Ready for 50 paleo Thanksgiving recipes?

Paleo Thanksgiving Mains and Gravy: Juicy Turkey Recipes Without Sugar

Buy a quality bird, then thaw in the fridge for about 24 hours per 5 pounds. Dry brine with salt overnight for deeper flavor and crisp skin. Let cooked turkey rest 20 to 30 minutes before carving. Swap ghee with olive oil if you need dairy-free. Use a meat thermometer and pull turkey at 160 F in the breast and 175 F in the thigh. Carryover heat will finish the cook.

Rosemary Roasted Turkey

A classic, juicy turkey with crisp skin and bright herb flavor.

Ingredients

• 12 to 14 lb whole turkey, thawed and patted dry
• 2 tbsp fine sea salt
• 1.5 tsp black pepper
• 3 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, chopped
• 6 garlic cloves, minced
• 1 lemon, halved
• 1 large yellow onion, quartered
• 3 tbsp ghee or olive oil
• 2 cups low-sodium chicken or turkey broth

Directions

1. Heat oven to 425 F. Tuck wings, stuff cavity with lemon and onion. Mix ghee, rosemary, thyme, garlic, salt, and pepper; rub under skin and over bird.
2. Roast 30 minutes, then pour 1 cup broth into pan and reduce heat to 325 F. Roast 2 to 2.5 hours more, adding more broth as needed, until breast hits 160 F.
3. Rest 30 minutes. Reserve drippings for gravy and carve.

Stuffed Turkey Breast

Perfect for smaller gatherings, with a savory apple mushroom stuffing.

Ingredients

• 1 boneless skin-on turkey breast, 2.5 to 3 lb
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup cremini mushrooms, chopped
• 1 small apple, diced
• 2 cups baby spinach, chopped
• 1/4 cup pecans, chopped (optional)
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp sea salt, divided
• 1/2 tsp black pepper

Directions

1. Heat oven to 375 F. Sauté onion and mushrooms in oil 5 minutes. Add apple, spinach, sage, 1/2 tsp salt; cook 2 minutes. Cool.
2. Butterfly breast, pound to even thickness, spread stuffing, roll tight, tie with twine. Season outside with remaining salt and pepper.
3. Roast seam-side down on a rack 55 to 70 minutes to 160 F. Rest 15 minutes, slice.

Classic Thanksgiving Turkey (Herb-Ghee Rub)

Simple and reliable with tender meat and golden skin.

Ingredients

• 14 to 16 lb turkey, thawed
• 3 tbsp ghee, softened
• 2 tbsp olive oil
• 2 tsp sea salt
• 1.5 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tbsp poultry seasoning
• 2 cups chicken broth

Directions

1. Heat oven to 325 F. Mix ghee, oil, salt, pepper, garlic powder, onion powder, and poultry seasoning. Rub under skin and over turkey.
2. Place on rack in roasting pan, add broth to pan. Roast 3 to 3.5 hours, basting twice, until breast is 160 F and thigh 175 F.
3. Tent with foil and rest 30 minutes before carving.

Roast “Chicken” Turkey with Rosemary and Thyme

Roasted like a classic chicken for faster cook time and crisp skin.

Ingredients

• 5 to 7 lb turkey breast on the bone, or spatchcocked small turkey
• 2 tbsp olive oil
• 1.5 tsp sea salt
• 1 tsp black pepper
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 1 lemon, sliced
• 1 head garlic, halved

Directions

1. Heat oven to 425 F. Pat turkey dry. Rub with oil, salt, pepper, rosemary, and thyme.
2. Arrange lemon slices and garlic in pan, set turkey on top. Roast 60 to 80 minutes for breast, or 70 to 90 minutes for spatchcocked turkey, to 160 F.
3. Rest 20 minutes. Squeeze roasted garlic over slices to serve.

The Best Pan-Dripping Gravy

Silky, savory gravy with no flour and no sugar.

Ingredients

• 2 cups warm pan drippings, strained
• 1 to 2 cups low-sodium chicken or turkey broth, warm
• 2 tbsp arrowroot starch
• 1 tbsp cold water
• 1 tsp apple cider vinegar
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper
• 1 tsp fresh thyme, chopped (optional)

Directions

1. Skim fat from drippings if desired. Bring drippings and 1 cup broth to a simmer.
2. Mix arrowroot with cold water. Whisk slurry into simmering liquid. Add more broth for thinner gravy.
3. Simmer 2 to 3 minutes until glossy. Stir in vinegar, salt, pepper, and thyme.

Savory Dripping-Free Gravy

Rich mushroom-onion gravy for when you do not have drippings.

Ingredients

• 2 tbsp olive oil or ghee
• 1 large onion, thinly sliced
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 2.5 cups chicken or turkey broth
• 1 bay leaf
• 2 tbsp arrowroot starch
• 2 tbsp cold water
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Directions

1. Sauté onion and mushrooms in oil 10 minutes until browned. Add garlic and cook 1 minute.
2. Add broth and bay leaf, simmer 10 minutes. Remove bay leaf.
3. Stir arrowroot with cold water. Whisk in and simmer 2 minutes to thicken. Season to taste.

Paleo Sides That Steal the Show

These sides are grain-free and sugar-free. Use olive oil, avocado oil, or ghee. Salt to taste and finish with fresh herbs for brightness. Many can be made 1 to 2 days ahead and reheated at 325 F until hot.

Best-Ever Grain-Free Stuffing

All the classic flavor with no bread.

Ingredients

• 2 tbsp olive oil
• 1 lb ground pork or turkey
• 1 large onion, diced
• 3 celery stalks, diced
• 2 carrots, diced
• 8 oz mushrooms, chopped
• 2 apples, diced
• 2 tsp poultry seasoning
• 1 tsp dried sage
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup toasted pecans, chopped (optional)

Directions

1. Brown meat in oil. Add onion, celery, carrots, and mushrooms; cook 8 minutes.
2. Stir in apples, poultry seasoning, sage, salt, and pepper; cook 3 minutes.
3. Add broth and pecans. Transfer to a 9×13 dish, bake at 350 F for 20 minutes.

Spiced Cranberry Relish

Tart, bright, and sweetened with fruit only.

Ingredients

• 12 oz fresh cranberries
• 1 large orange, zested and segmented
• 1 large apple, peeled and diced
• 6 soft Medjool dates, pitted
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• Pinch sea salt

Directions

1. Pulse cranberries, orange segments, apple, and dates in a food processor until finely chopped.
2. Stir in zest, cinnamon, cloves, and salt.
3. Chill 2 hours before serving to meld flavors.

Green Beans with Almonds (Haricot Verts)

Crisp-tender beans with lemon and toasted nuts.

Ingredients

• 1.5 lb haricot verts or thin green beans, trimmed
• 2 tbsp olive oil
• 1/2 cup sliced almonds
• 2 garlic cloves, minced
• 1/2 tsp sea salt
• 1 lemon, zested and juiced

Directions

1. Blanch beans in salted boiling water 3 minutes, then ice bath. Drain.
2. Toast almonds in oil 2 minutes. Add garlic 30 seconds.
3. Add beans, salt, and lemon zest. Toss and finish with lemon juice.

Rosemary Red Skin Mashed Potatoes

Creamy, herby potatoes with skins for texture.

Ingredients

• 3 lb red potatoes, quartered
• 3 tbsp ghee or olive oil
• 1/2 cup warm chicken broth
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, minced

Directions

1. Boil potatoes in salted water 15 to 20 minutes until tender.
2. Drain, mash with ghee and warm broth.
3. Season with salt, pepper, and rosemary.

Carrot Soufflé

Light and slightly sweet from carrots and dates.

Ingredients

• 2 lb carrots, peeled and chopped
• 5 soft Medjool dates, pitted
• 4 eggs
• 1/2 cup full-fat coconut milk
• 2 tbsp olive oil or melted ghee
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp sea salt

Directions

1. Boil carrots until tender, 12 to 15 minutes; drain.
2. Blend carrots with dates, eggs, coconut milk, oil, vanilla, cinnamon, and salt until smooth.
3. Pour into a greased 2-quart dish and bake at 350 F for 35 to 40 minutes.

Garlic and Herb Mashed Cauliflower

A light, creamy swap for mashed potatoes.

Ingredients

• 2 large heads cauliflower, florets only
• 4 garlic cloves, smashed
• 3 tbsp olive oil
• 1/2 cup warm chicken broth
• 1 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp chives, chopped

Directions

1. Steam cauliflower and garlic 10 to 12 minutes until very tender.
2. Blend with oil and broth until smooth.
3. Season with salt, pepper, and stir in chives.

Bacon Sweet Potato Hash

Crispy, smoky, and perfect with eggs for brunch.

Ingredients

• 6 slices sugar-free bacon, chopped
• 2 lb sweet potatoes, peeled and diced 1/2 inch
• 1 small onion, diced
• 1 tsp sea salt
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Directions

1. Cook bacon in a large skillet until crisp; remove, leave 2 tbsp fat.
2. Add sweet potatoes and onion; cover and cook 10 minutes, stirring.
3. Uncover, add seasonings, cook until crisp. Stir bacon back in.

Roasted Brussels Sprouts

Caramelized sprouts with a hint of garlic.

Ingredients

• 2 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 garlic cloves, minced

Directions

1. Heat oven to 425 F. Toss sprouts with oil, salt, pepper, and garlic.
2. Roast 20 to 25 minutes, stirring once.
3. Serve hot with extra salt to taste.

Spiced Winter Squash

Warm spices and roasted edges.

Ingredients

• 2 lb butternut or delicata squash, sliced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp sea salt

Directions

1. Heat oven to 400 F. Toss squash with oil, cinnamon, nutmeg, and salt.
2. Roast on a sheet pan 25 to 30 minutes, flipping once.
3. Serve warm.

Pork Stuffing (Bread Alternative)

Savory herb pork with celery and onions.

Ingredients

• 1 lb ground pork
• 1 tbsp olive oil
• 1 large onion, diced
• 3 celery stalks, diced
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Directions

1. Brown pork in oil. Add onion and celery; cook 6 to 8 minutes.
2. Stir in sage, thyme, salt, and pepper.
3. Add broth, simmer 5 minutes, then bake in a 9×9 dish at 350 F for 15 minutes.

Roasted Rosemary Carrots with Onions

Sweet roasted carrots with fragrant rosemary.

Ingredients

• 2 lb carrots, peeled and sliced
• 1 large red onion, sliced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp sea salt
• 1/4 tsp black pepper

Directions

1. Heat oven to 425 F.
2. Toss carrots and onion with oil, rosemary, salt, and pepper.
3. Roast 25 to 30 minutes until tender and caramelized.

Creamy Roasted Garlic Whipped Cauliflower

Deep garlic flavor and a silky finish.

Ingredients

• 2 heads cauliflower, florets
• 1 whole head garlic
• 2 tbsp olive oil, divided
• 1/2 cup coconut milk
• 1 tsp sea salt

Directions

1. Heat oven to 400 F. Drizzle garlic head with 1 tsp oil, wrap in foil, roast 35 minutes.
2. Steam cauliflower until tender. Squeeze roasted garlic into blender with cauliflower, remaining oil, coconut milk, and salt.
3. Blend until creamy.

Dill Roasted Carrots and Parsnips

Fresh dill brightens sweet roots.

Ingredients

• 1 lb carrots, sliced
• 1 lb parsnips, sliced
• 2 tbsp olive oil
• 1 tsp sea salt
• 2 tbsp fresh dill, chopped

Directions

1. Heat oven to 425 F. Toss vegetables with oil and salt.
2. Roast 25 minutes, stirring once.
3. Toss with dill before serving.

Savory Mashed Sweet Potatoes

Comforting and not too sweet.

Ingredients

• 3 lb sweet potatoes, peeled and cubed
• 3 tbsp ghee or olive oil
• 1/2 cup warm chicken broth
• 1 tsp sea salt
• 1/2 tsp garlic powder

Directions

1. Boil sweet potatoes 15 to 20 minutes until tender.
2. Drain and mash with ghee, broth, salt, and garlic powder.
3. Adjust seasoning to taste.

Garlic Mashed Root Vegetables

Rustic mash of parsnips, carrots, and turnips.

Ingredients

• 1 lb parsnips, peeled and chopped
• 1 lb carrots, peeled and chopped
• 1 lb turnips, peeled and chopped
• 4 garlic cloves, smashed
• 3 tbsp olive oil
• 3/4 tsp sea salt

Directions

1. Simmer vegetables and garlic in salted water 18 to 22 minutes until soft.
2. Drain and mash with olive oil and salt.
3. Serve warm.

Paleo Thanksgiving Sweet Potato Casserole

Creamy base with a nutty, crisp topping.

Ingredients

• 3 lb sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp sea salt
• Topping: 1 cup pecans, chopped; 2 tbsp almond flour; 2 tbsp coconut oil; 1/2 tsp cinnamon; pinch salt

Directions

1. Boil sweet potatoes until tender; drain. Blend with coconut milk, eggs, vanilla, cinnamon, and salt.
2. Spread in a greased 9×9 dish.
3. Mix topping and sprinkle over. Bake at 350 F for 25 to 30 minutes.

Not Your Grandmother’s Carrot Soufflé

Orange zest and coconut milk make this lighter and bright.

Ingredients

• 2 lb carrots, chopped
• 4 eggs
• 1/2 cup coconut milk
• 1 tbsp orange zest
• 4 soft Medjool dates
• 1/2 tsp cinnamon
• 1/2 tsp sea salt

Directions

1. Boil carrots until tender, drain.
2. Blend with eggs, coconut milk, zest, dates, cinnamon, and salt.
3. Bake in a greased 2-quart dish at 350 F for 35 minutes.

Paleo Pies and Crusts Without Added Sugar

These pies are sweetened with fruit like dates and apples, not refined sugar. Chill fillings for clean slices. Bake pies on a lower rack to set the bottoms.

Apple Pie

Classic apple pie with a date-sweetened filling.

Ingredients

• Crust: 2.5 cups almond flour, 1/4 cup coconut flour, 1/2 tsp sea salt, 1/3 cup coconut oil, 1 egg
• Filling: 6 cups thinly sliced apples, 8 soft dates, 2 tbsp lemon juice, 2 tsp cinnamon, 1/4 tsp nutmeg, 2 tbsp arrowroot

Directions

1. Mix crust, press two-thirds into a 9-inch pie plate; chill. Reserve the rest for top.
2. Toss filling ingredients. Fill crust, crumble remaining dough over top.
3. Bake at 375 F for 45 to 50 minutes. Cool 2 hours.

Apple Galette

Free-form rustic apple tart.

Ingredients

• Dough: 2 cups almond flour, 2 tbsp tapioca starch, 1/4 tsp salt, 1/4 cup coconut oil, 1 egg
• Filling: 3 cups sliced apples, 4 dates chopped, 1 tsp cinnamon, 1 tsp lemon juice, pinch salt

Directions

1. Make dough, chill 20 minutes. Heat oven to 375 F.
2. Roll between parchment to 11 inches. Pile filling in center and fold edges.
3. Bake 30 to 35 minutes until golden. Cool before slicing.

Pumpkin Chiffon Pie

Light, airy pumpkin with whipped egg whites.

Ingredients

• 1 Almond crust, prebaked 10 minutes
• Filling: 1 cup pumpkin puree, 6 dates, 1/2 cup coconut milk, 3 eggs separated, 1.5 tsp pumpkin pie spice, 1 tsp vanilla, 1 tbsp gelatin, 2 tbsp water

Directions

1. Bloom gelatin in water 5 minutes. Blend pumpkin, dates, coconut milk, yolks, spice, vanilla; warm until steamy. Stir in gelatin.
2. Whip whites to soft peaks and fold into warm mixture.
3. Pour into crust, chill 4 hours to set.

Pecan Pie

Date caramel gives classic flavor with no syrup.

Ingredients

• Crust: 2 cups almond flour, 1/4 tsp salt, 1/4 cup coconut oil, 1 egg
• Filling: 1.5 cups Medjool dates, pitted; 1/2 cup coconut milk; 3 eggs; 1 tsp vanilla; 1/2 tsp salt; 1.5 cups pecan halves

Directions

1. Press crust into 9-inch plate; bake 10 minutes at 350 F.
2. Blend dates, coconut milk, eggs, vanilla, and salt until smooth. Fold in pecans.
3. Bake 35 to 40 minutes until set. Cool fully.

Almond Flour Pie Crust (Revised Version)

Sturdy and crisp, great for wet fillings.

Ingredients

• 2.5 cups fine almond flour
• 2 tbsp tapioca starch
• 1/2 tsp sea salt
• 1/3 cup coconut oil, solid
• 1 egg

Directions

1. Pulse dry ingredients, cut in oil, add egg, pulse until clumps form.
2. Press into a 9-inch plate. Dock with a fork.
3. Bake at 350 F for 12 minutes before filling.

Nut-Free Pie Crust

Allergy-friendly crust using cassava.

Ingredients

• 1.5 cups cassava flour
• 1/4 cup coconut flour
• 1/2 tsp sea salt
• 1/3 cup palm shortening or coconut oil
• 1 egg
• 2 to 4 tbsp cold water

Directions

1. Mix flours and salt, cut in fat, add egg and water to form dough.
2. Press into a 9-inch plate. Chill 15 minutes.
3. Parbake at 350 F for 10 minutes.

Graham Cracker Pie Crust (Paleo-Style)

Toasty, spiced crust without grains.

Ingredients

• 1.5 cups almond flour
• 1/4 cup ground flaxseed
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup date paste (dates blended with water)

Directions

1. Mix all ingredients until sandy.
2. Press into a 9-inch pan.
3. Bake at 350 F for 10 to 12 minutes.

Almond Flour Pie Crust (Original Recipe)

Tender press-in crust.

Ingredients

• 2 cups almond flour
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted
• 1 egg

Directions

1. Mix almond flour and salt, stir in oil and egg.
2. Press into 9-inch plate.
3. Bake 10 minutes at 350 F before filling.

AIP and Allergen-Friendly Pies and Sweets

These options are egg-free or nut-free where noted and free from added sugar. For AIP, avoid nuts, seeds, and nightshades; use tigernut or cassava flours and gelatin.

Grain-Free Pecan Tart

Elegant and rich with date caramel.

Ingredients

• Crust: 1.5 cups almond flour, 2 tbsp tapioca starch, 1/4 tsp salt, 1/4 cup coconut oil, 1 egg
• Filling: 1 cup dates, 1/3 cup coconut milk, 2 eggs, 1 tsp vanilla, pinch salt, 1 cup pecans

Directions

1. Press crust into 9-inch tart pan; bake 10 minutes at 350 F.
2. Blend filling, fold in pecans, pour into crust.
3. Bake 20 to 25 minutes. Cool and slice.

Mini No-Bake Pumpkin Pies with Coconut Crust

Cute cups that set in the fridge.

Ingredients

• Crust: 1 cup shredded coconut, 1/2 cup dates, 2 tbsp coconut oil, pinch salt
• Filling: 1 cup pumpkin puree, 1/2 cup coconut milk, 4 dates, 1 tsp pumpkin pie spice, 1.5 tsp gelatin, 2 tbsp water

Directions

1. Pulse crust, press into 8 silicone muffin cups.
2. Bloom gelatin in water. Blend filling, warm gently, stir in gelatin.
3. Fill cups and chill 3 hours.

AIP Baked Pumpkin Pie

No eggs and no nuts, set with gelatin.

Ingredients

• Crust: 1.25 cups cassava flour, 1/4 tsp salt, 1/4 cup coconut oil, 3 to 4 tbsp water
• Filling: 1.5 cups pumpkin puree, 1 cup coconut milk, 6 dates, 1 tbsp gelatin, 3 tbsp water, 1.5 tsp cinnamon, 1/2 tsp ginger

Directions

1. Press crust into 9-inch pan, bake 8 minutes at 350 F.
2. Bloom gelatin. Blend filling, warm to steamy, stir in gelatin.
3. Pour into crust, bake 20 minutes. Chill 2 hours.

Autoimmune-Friendly Pumpkin Spice Cake with Gingersnap Crust

AIP-friendly, warmly spiced and tender.

Ingredients

• Crust: 1 cup tigernut flour, 2 tbsp coconut oil, 1 tsp ginger, pinch salt, 2 tbsp hot water
• Cake: 1 cup pumpkin puree, 1/2 cup coconut milk, 6 dates, 2 tbsp gelatin, 1/4 cup water, 1 tsp cinnamon, 1/2 tsp ginger, pinch cloves

Directions

1. Mix crust, press into 8-inch pan; bake 8 minutes at 350 F.
2. Bloom gelatin. Blend cake mixture, warm to steamy, stir in gelatin.
3. Pour over crust, chill 4 hours.

Autoimmune-Friendly Apple Pie

Cassava crust and apple-date filling.

Ingredients

• Crust: 1.5 cups cassava flour, 1/2 tsp salt, 1/3 cup palm shortening, 1 egg-free option: 3 to 5 tbsp water
• Filling: 5 cups sliced apples, 6 dates, 2 tbsp lemon juice, 2 tbsp arrowroot, 1 tsp cinnamon

Directions

1. Press crust into 9-inch plate, parbake 8 minutes at 350 F.
2. Mix filling and add to crust.
3. Bake 35 to 40 minutes. Cool fully.

Hazelnut Apple Tarts

Mini tarts with nutty crust and spiced apples.

Ingredients

• Crust: 1.5 cups hazelnut flour, 2 tbsp tapioca, 1/4 tsp salt, 1/4 cup coconut oil, 1 egg
• Filling: 3 cups diced apples, 4 dates chopped, 1 tsp cinnamon, 1 tsp lemon juice

Directions

1. Press crust into 6 tartlet pans; bake 8 minutes at 350 F.
2. Fill with apple mixture.
3. Bake 15 minutes until apples soften.

Pumpkin Pecan Pie

Two favorites in one.

Ingredients

• Crust: 2 cups almond flour, 1/4 cup coconut oil, 1 egg, pinch salt
• Pumpkin layer: 1 cup pumpkin puree, 2 eggs, 1/2 cup coconut milk, 6 dates, 1.5 tsp pumpkin spice
• Pecan layer: 1 cup pecans, 4 dates, 1 egg, pinch salt

Directions

1. Parbake crust 10 minutes at 350 F.
2. Blend pumpkin layer and pour in. Bake 15 minutes.
3. Blend pecan layer, spoon gently over, bake 15 to 20 minutes more. Cool.

Quick Desserts, Cookies, and Pumpkin Treats

Fast bakes and skillet desserts for last-minute cravings. All are free from added sugar and lean on fruit or dates for sweetness.

15-Minute Skillet Apple Pie

Stovetop apples with a crunchy crumble.

Ingredients

• 3 apples, sliced
• 4 dates, chopped
• 1 tbsp coconut oil
• 1 tsp cinnamon
• Pinch salt
• Crumble: 1/2 cup almond flour, 1/4 cup chopped walnuts, 1 tbsp coconut oil

Directions

1. Sauté apples, dates, oil, cinnamon, and salt 8 minutes.
2. Mix crumble and toast in a dry pan 3 minutes.
3. Top apples with crumble and serve warm.

Pumpkin Custard

Silky cups baked in a water bath.

Ingredients

• 1.5 cups pumpkin puree
• 1 cup coconut milk
• 4 eggs
• 6 dates
• 1.5 tsp pumpkin pie spice
• 1 tsp vanilla
• Pinch salt

Directions

1. Blend all ingredients until smooth. Pour into 6 ramekins.
2. Place in a baking dish, add hot water halfway up sides.
3. Bake at 325 F for 30 to 35 minutes. Chill.

Apple Crisp

Juicy apples with a nutty crisp topping.

Ingredients

• Filling: 5 cups sliced apples, 5 dates chopped, 1 tsp lemon juice, 1 tsp cinnamon
• Topping: 1 cup almond flour, 1/2 cup sliced almonds, 3 tbsp coconut oil, pinch salt

Directions

1. Toss filling and place in an 8×8 dish.
2. Mix topping and crumble over apples.
3. Bake at 350 F for 30 to 35 minutes.

Cranberry Hand Pies

Tart-sweet pockets with almond dough.

Ingredients

• Dough: 2 cups almond flour, 2 tbsp tapioca, 1/4 tsp salt, 1/4 cup coconut oil, 1 egg
• Filling: 1.5 cups cranberries, 1 apple diced, 5 dates chopped, 1 tsp orange zest

Directions

1. Simmer filling 8 minutes until thick; cool.
2. Roll dough between parchment, cut 8 circles. Fill and fold.
3. Bake at 350 F for 18 to 20 minutes.

Chocolate Chip Pumpkin Muffins

Moist and gently sweet with unsweetened chocolate.

Ingredients

• 1.5 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 eggs
• 3/4 cup pumpkin puree
• 1/3 cup date paste
• 2 tbsp coconut oil, melted
• 1/3 cup chopped 100 percent cacao chocolate

Directions

1. Heat oven to 350 F. Mix dry ingredients.
2. Whisk wet ingredients, combine, fold in chocolate.
3. Bake in 12 lined cups 18 to 20 minutes.

Pumpkin Spiced Donuts

Baked donuts with warm spice.

Ingredients

• 1.5 cups almond flour
• 1/4 cup arrowroot
• 1 tsp baking soda
• 1.5 tsp pumpkin pie spice
• 3 eggs
• 3/4 cup pumpkin puree
• 1/3 cup date paste
• 2 tbsp coconut oil

Directions

1. Heat oven to 350 F. Grease donut pan.
2. Mix dry and wet separately, combine.
3. Fill molds and bake 12 to 14 minutes.

Infamous Bacon Cookies

Sweet-salty cookies with crisp bacon.

Ingredients

• 1.75 cups almond flour
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup date paste
• 1 egg
• 2 tbsp coconut oil, melted
• 1/2 cup chopped cooked sugar-free bacon

Directions

1. Heat oven to 350 F. Mix dough, fold in bacon.
2. Scoop 12 cookies on a sheet.
3. Bake 10 to 12 minutes, cool on pan.

Pumpkin Roll Cake

Spiced sheet cake rolled with coconut cream.

Ingredients

• Cake: 1.5 cups almond flour, 2 tbsp arrowroot, 1 tsp baking soda, 1.5 tsp pumpkin spice, 3 eggs, 3/4 cup pumpkin, 1/3 cup date paste
• Filling: 1 cup chilled coconut cream, 1/2 tsp vanilla

Directions

1. Bake cake in a 10×15 lined pan at 350 F for 12 to 14 minutes.
2. Roll warm cake in parchment to cool.
3. Unroll, spread whipped coconut cream, roll again, chill.

Jumbo Chocolate Chip Pumpkin Cookies

Thick, soft, and loaded with pumpkin.

Ingredients

• 2 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup date paste
• 1/2 cup chopped 100 percent cacao chocolate

Directions

1. Heat oven to 350 F. Mix wet and dry, fold together.
2. Scoop 8 large cookies.
3. Bake 14 to 16 minutes, cool.

Layered Pumpkin Cheesecake Pecan Pie

Three layers, dairy-free and sugar-free.

Ingredients

• Crust: 2 cups almond flour, 1/4 cup coconut oil, 1 egg, pinch salt
• Pumpkin: 1 cup pumpkin, 1 egg, 1/4 cup coconut milk, 4 dates, 1 tsp spice
• “Cheesecake”: 1.5 cups soaked cashews, 1/2 cup coconut milk, 5 dates, 1 tsp lemon juice
• Topping: 1 cup pecans

Directions

1. Parbake crust 10 minutes at 350 F.
2. Blend pumpkin layer, add to crust, bake 10 minutes.
3. Blend cashew layer, spread, top with pecans, bake 10 to 12 minutes. Chill 4 hours.

Pumpkin Pie with a Walnut Crust, Caramelized Apples, and Maple-Balsamic Drizzle

Deep nutty crust with fruit-sweet glaze.

Ingredients

• Crust: 2 cups walnut pieces, 1/4 cup almond flour, pinch salt, 2 tbsp coconut oil
• Filling: 1.5 cups pumpkin puree, 2 eggs, 1/2 cup coconut milk, 6 dates, 1.5 tsp pumpkin spice
• Apples: 2 apples sliced, 1 tsp coconut oil, pinch cinnamon
• Drizzle: 2 tbsp date paste, 1 tbsp balsamic vinegar, 1 tbsp water (optional 1 tsp maple extract)

Directions

1. Press crust into 9-inch pan; bake 8 minutes at 350 F.
2. Blend filling, pour in, bake 30 minutes. Sauté apples until tender.
3. Whisk drizzle, top pie with apples and drizzle. Cool.

Pecan Pie Squares

Easy bars with date caramel.

Ingredients

• Crust: 2 cups almond flour, 1/4 tsp salt, 1/4 cup coconut oil, 1 egg
• Filling: 1.25 cups dates, 1/2 cup coconut milk, 2 eggs, pinch salt, 1.5 cups chopped pecans

Directions

1. Press crust into lined 8×8 pan; bake 10 minutes at 350 F.
2. Blend filling, fold in pecans, spread over crust.
3. Bake 22 to 25 minutes. Cool, chill, and cut.

Prep smart and keep the day calm. Two days ahead, make cranberry relish, pie crusts, and custards. The day before, roast squash and carrots, mash potatoes or cauliflower, and chill. On the holiday, cook the turkey, bake stuffing, and finish greens. Reheat sides at 325 F until hot. Thin gravy with warm broth if it tightens.

Store leftovers in airtight containers for 3 to 4 days, or freeze up to 2 months. Pair rich mains with a simple green salad and a bright vinaigrette. Share the work and delegate a dish or two. Most of all, enjoy your table and the people around it. A happy, stress-free feast is the real win.

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