As Thanksgiving approaches, I have been busy working ahead to make sure my picky eaters will have gluten-free fare to take to the holiday table. Fortunately, I'm not cooking the entire feast. Although, I'm left wondering which is the easier option -- cooking a gluten-free meal for the family, or making sure no gluten (or dairy) sneaks onto my little ones' plates.

Here is my game plan:

1. I'm working on making some comparable desserts. After a few attempts, I think I am finally successful with a pumpkin recipe comparable to the traditional pie.

2. I plan to bring chicken in lieu of turkey, since this one will be stuffed with another Thanksgiving tradition.

3. I am working on crafts with the kids and telling stories about the Pilgrims and the first Thanksgiving. It's not all about food, after all.

4. I will make sure butter is left off the veggies and may bring my own side to add to the table, such as baked sweet potatoes or green beans.

5. As in any meal served buffet-style, I will make sure everything has a separate serving spoon.

Maybe next year I will take on the big feast. For now, I will be thankful for family and friends that are willing to take on the task and invite our gluten-free gang over for the holiday meal.

Pumpkin Dessert

Crust
1 bag (7 ounces) gluten-free ginger snap cookies (I used Pamela's)
3 tablespoons butter or buttery spread

Pie (I used a variant of Libby's recipe)
1/2 of a 29-ounce can of PURE pumpkin (Libby's is gluten-free)
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs
1 can evaporated milk (equal parts coconut milk or 1/2 cup soy milk can be used to substitute.)

Preheat oven to 350F.
Blend cookies and butter in food processor. Press onto bottom of 9-by-11 Pyrex.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl and add pumpkin and dry ingredients. Combine and pour on top of crust.
Bake for 40-45 minutes, or until knife inserted into the center comes out clean.