My husband is gluten intolerant and a few years ago I discovered this gf cornbread dressing recipe. It is so good, I make it every year, and everyone (gluten eaters included) love it. I change up the roasted veggies depending on what is available and always include butternut squash.
http://www.epicurious.com/recipes/food/views/Cornbread-Dressing-with-Roasted-Fall-Vegetables-240386

Gluten-free Girl has at least one entry on pie
http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html

This is my gluten-free apple pie, with pie crust. No one ever guesses that it's gluten-free:
http://beyondcelery.blogspot.com/2010/10/apple-pie.html

The crust can be used for any type of pie, including pumpkin.

As for stuffing, you can make gluten-free cornbread, dry it out in the oven or toaster, and use it as you'd use regular cornbread for stuffing. Or, try using Udi's or Rudi's gluten-free breads, if you'd rather buy something.

Here's my gluten-free cornbread:
1 cup yellow cornmeal
1/2 cup sorghum or brown rice or white rice flour
1/2 cup sweet rice flour (get this at Asian markets, sometimes called Mochi)
2 Tbls tapioca flour
1/4 cup white sugar
1/2 tsp salt
1 Tbls baking powder
1/3 cup oil
1 egg
2 tsp cider vinegar
1/2 cup soymilk or other milk
1 tsp molasses
Makes 1 9x9inch pan, greased. 400F, 20-30min.