Last Updated: November 10, 2026
Thanksgiving dessert is where tradition and curiosity meet. Pumpkin pie has to be there, and so does something with pecans, but many hosts also like to add one or two items that surprise guests. The recipes below mix the essential classics with a few newer ideas that work for a crowd, travel well, or can be finished days ahead so the oven is free for the turkey.
Nine Thanksgiving dessert recipes follow, each with a concise ingredient list and the key steps. A planning table, make-ahead schedule, and FAQ come after.
Nine Thanksgiving Desserts
1. Classic Pumpkin Pie
Ingredients: 1 unbaked 9-inch pie crust, one 15-ounce can pumpkin puree, one 12-ounce can evaporated milk, 3/4 cup sugar, 2 eggs, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/2 teaspoon salt.
Steps: Whisk everything until smooth and pour into the crust. Bake at 425°F for 15 minutes, lower to 350°F, and bake 40 to 50 minutes more until the center barely jiggles. Cool completely on a rack.
2. Pecan Pie with Bourbon and Dark Chocolate
Ingredients: 1 unbaked pie crust, 3 eggs, 1 cup dark corn syrup, 3/4 cup brown sugar, 4 tablespoons melted butter, 1 tablespoon bourbon, 1 teaspoon vanilla, 1 1/2 cups pecan halves, 1/3 cup chopped dark chocolate.
Steps: Scatter the chocolate and pecans in the crust. Whisk the remaining ingredients and pour over. Bake at 350°F for 50 to 60 minutes until the edges are set and the center is slightly soft. Cool at least 2 hours so it slices cleanly.
3. Apple Cranberry Crisp
Ingredients: 6 apples sliced, 1 cup fresh cranberries, 1/2 cup sugar, 1 tablespoon flour, 1 teaspoon cinnamon. For topping: 1 cup oats, 1 cup flour, 3/4 cup brown sugar, 1/2 cup cold butter in cubes.
Steps: Toss the fruit with sugar, flour, and cinnamon in a 9×13-inch dish. Rub the topping ingredients together until crumbly and spread over the fruit. Bake at 350°F for 45 minutes until bubbling.
4. Sweet Potato Cheesecake Bars
Ingredients: 2 cups graham cracker crumbs, 6 tablespoons melted butter, 16 ounces cream cheese, 1 cup mashed roasted sweet potato, 3/4 cup sugar, 2 eggs, 1 teaspoon cinnamon, 1 teaspoon vanilla.
Steps: Press crumbs and butter into a lined 9×13 pan and prebake 10 minutes at 350°F. Beat the filling until smooth, pour over the crust, and bake 30 to 35 minutes. Chill 4 hours before cutting.
5. Pumpkin Roll with Cream Cheese Filling
Ingredients: 3 eggs, 1 cup sugar, 2/3 cup pumpkin puree, 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon; filling of 8 ounces cream cheese, 4 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla.
Steps: Spread the batter in a parchment-lined jelly roll pan and bake at 375°F for 13 minutes. Flip onto a sugared towel, roll up with the towel, and cool. Unroll, spread with filling, reroll, and chill.
6. Maple Pumpkin Flan
Ingredients: 3/4 cup sugar for caramel, one 14-ounce can sweetened condensed milk, one 12-ounce can evaporated milk, 1 cup pumpkin puree, 4 eggs, 2 teaspoons pumpkin pie spice.
Steps: Melt the sugar to amber and pour into a round pan. Blend the remaining ingredients, pour over, and set the pan in a larger one of hot water. Bake at 350°F for 60 minutes. Chill overnight, then invert onto a plate.
7. Cranberry Orange Shortbread Bars
Ingredients: 1 1/2 cups flour, 1/2 cup powdered sugar, 3/4 cup cold butter, zest of 1 orange, 1 1/2 cups cranberry sauce, 1/2 cup chopped pecans.
Steps: Pulse flour, sugar, butter, and zest into a crumbly dough. Press two-thirds into a lined 8-inch pan and bake 15 minutes at 350°F. Spread the cranberry sauce on top, crumble the rest of the dough with pecans over it, and bake 25 minutes more.
8. Salted Caramel Apple Pie Bars
Ingredients: 2 1/2 cups flour, 1 cup butter, 1 cup brown sugar, 1 cup oats, 5 cups diced apples, 1/2 cup caramel sauce, 1 teaspoon cinnamon, flaky salt.
Steps: Make a crumb base with the flour, butter, sugar, and oats. Press half in a pan, top with apples tossed in cinnamon, drizzle with caramel, then top with the remaining crumbs. Bake at 350°F for 45 minutes and sprinkle with salt.
9. Brown Butter Pumpkin Blondies
Ingredients: 1/2 cup brown butter, 1 cup brown sugar, 1/2 cup pumpkin puree, 1 egg, 1 teaspoon vanilla, 1 1/2 cups flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 3/4 cup white chocolate chips.
Steps: Brown the butter and cool slightly. Whisk with sugar, puree, egg, and vanilla. Stir in the dry ingredients and chips and bake in an 8-inch pan at 350°F for 30 minutes.
Planning the Dessert Table
| Dessert | Make Ahead | Oven Needed On the Day | Serves |
|---|---|---|---|
| Pumpkin pie | 1 to 2 days | No | 8 |
| Pecan pie | 1 day | No | 8 |
| Apple cranberry crisp | Assemble 1 day | Yes, 45 min | 10 to 12 |
| Sweet potato cheesecake bars | 2 days | No | 16 |
| Pumpkin roll | 2 days | No | 10 |
| Maple pumpkin flan | 2 days | No | 8 |
| Cranberry orange shortbread bars | 3 days | No | 16 |
| Salted caramel apple pie bars | 2 days | No | 16 |
| Brown butter blondies | 2 days | No | 16 |
Tips for Better Holiday Baking
- Blind-bake when a recipe calls for it. A prebaked crust resists sogginess under wet fillings like pumpkin.
- Watch the jiggle. Custard pies and flan finish setting as they cool, so pull them when the center still wobbles slightly.
- Use room-temperature eggs and cream cheese. They blend smoothly and prevent lumps in cheesecake bars and fillings.
- Prevent cracks. Cool pumpkin pie and cheesecake gradually, leaving them in the turned-off oven with the door ajar for 30 minutes.
- Line pans with parchment. Leave an overhang so bars lift out cleanly and cut tidily.
Make-Ahead Schedule
Three days out, bake the shortbread bars and shape any pie dough. Two days out, make the cheesecake bars, flan, pumpkin roll, and blondies. The day before, bake the pies, assemble the crisp, and whip any cream just before serving. On Thanksgiving, only the crisp needs reheating or baking, which can happen while the turkey rests. Refrigerate anything with eggs, dairy, or cream cheese filling, and bring pies to cool room temperature about 30 minutes before slicing.
Serving Ideas
Offer vanilla ice cream, lightly sweetened whipped cream, or a bowl of salted caramel sauce so guests can customize slices. Cut bars into small squares to let people try several desserts, and label items for guests with allergies, especially those containing nuts. Brewed coffee, hot cider, or tea complete the table.
FAQ
How many desserts should I make for Thanksgiving?
A common rule is one dessert for every four to six guests, with at least one pie. Mixing a pie, a bar, and a fruit dessert gives variety without waste.
Can I use canned pumpkin for pie?
Yes. Plain pumpkin puree gives a consistent texture, and it is the standard in most pie recipes. Do not substitute pumpkin pie filling unless the recipe says so.
Why did my pecan pie turn out runny?
It was likely underbaked or sliced while warm. Let it cool fully, at least two hours, so the filling sets.
Can pies be frozen?
Unbaked pie dough and baked pecan pie freeze well. Custard-based pumpkin pie is best made within a couple of days, as the texture can change after freezing.
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