The biggest improvement was on the mashed potato casserole, where I used a potato ricer to get the mixture even creamier than usual.
I used a new pie crust, for the pumpkin pie which made me nervous, but it came out even better than the Whole Foods gf pie crust I usually use. Gillian's GF pie crust had a much nuttier taste to it, and tastes more similar to a graham cracker crust than the buttery flavor of the Whole Foods brand.
Add some homemade whipped cream (1/2 cup heavy whipping cream, sugar and a touch of vanilla extract, blended with handmixer until creamy) and you are all set!!