With so many healthy options available, Thanksgiving can be enjoyed guilt and gluten-free.

Pumpkin is a great source of fiber and nutrition so don’t pass it up, just pass on the crust!

Ingredients:

• 1 (15-ounce) can pureed pumpkin
• 1 2/3 cup non-GMO soy  or coconut milk
• 3 tablespoons cornstarch or arrowroot powder
• 1 tablespoons molasses
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• Walnuts or pecans, chopped (optional for topping)

Transfer the mixture except for the nuts to a medium-sized saucepan and place over medium to low heat. Allow the mixture to simmer over medium-low heat until thickened, which will be about 5-10 minutes. Watch closely and stir it occasionally to ensure it doesn’t burn.

Transfer into individual serving cups and refrigerate 1-2 hours before serving. Sprinkle with chopped pecans or walnut before serving or add a dollop of coconut whipped topping.

You can also serve with organic vanilla wafers.