Splurge-Worthy Thanksgiving Desserts
Finish off your Thanksgiving feast with these delicious pies, cakes, and tarts.
This gorgeous pie will win first prize on any dessert buffet. Make it for Thanksgiving with the family or a special night in. The pie crust garnishes add a decorative flair.
- Recipe: Pumpkin Pie Spectacular
Don't skip the apple jelly in this to-die-for pie recipe—it makes the baked pie juices extra rich. It also decreases the cloudiness that sometimes occurs with a flour-thickened apple pie filling.
Wow guests with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.
Keep this family favorite around for the holiday season. Mashed sweet potatoes give the cupcakes extra moistness, while a myriad of spices including cinnamon and nutmeg, spice up the traditionally sweet dessert. A simple Cream Cheese Frosting and a sprinkle of chopped pecans is all that's needed on top.
This recipe is a great way to use the delicious, seasonal flavor of pumpkin. If you're short on time (or dishes) you can make this in a 13- x 9-inch baking dish.
Delicious pumpkin flavor and pumpkin pie spices make this treat a yummy way to celebrate the season. With only 30 minutes of hands-on time, it's doable for a special dinner party or just a fun treat.
- Recipe: Mini Pumpkin Cakes
Everyone loves apple pie, especially fresh from the oven on a chilly fall day. You can make this easy applesauce filling up to a week ahead and store in an airtight container in the refrigerator.
- Recipe: Applesauce Pie
Impress your guests with a spiced pumpkin cake roll that's filled with sweet cream cheese. Rolling up the cake is easy with these step-by-step instructions, plus, you can make it ahead and refrigerate it until you're ready to serve.
- Recipe: Pumpkin Roll
- Recipe: Lightened Hummingbird Cake
The simple addition of fresh chopped rosemary makes this an impressive pie crust that compliments the flavors of the spiced citrusy sweet potatoes in the filling. If you don’t want to make a homemade crust, you can follow the directions for adding fresh rosemary to a refrigerated crust.
These puff much like soufflés, so present to guests right out of the oven. Encourage them to hold off enjoying the desserts for five minutes while they cool slightly. Finish it all off with delicious Peanut Butter Streusel Topping and Dark Caramel Sauce.
This mini Bundt cake recipe features pureed sweet potatoes, raisins, rum, and toasted pecans along with cinnamon and nutmeg and is a perfect pick-up treat for a holiday dessert party.
- Recipe: Rum-Glazed Sweet Potato Cakes
Once you’ve made a pecan pie in a cast-iron skillet, you may never go back to a pie plate. Simply press a refrigerated pie crust into the skillet, sprinkle with sugar, top with the pecan mixture, and bake. Serving it in the skillet is also easy and makes the dish even more Southern.
Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.
Use slightly firm pears and crisp, tart apples here to achieve the best texture in the filling, and let this mountainous pie cool and settle for at least two hours before serving.
Recipe: Apple, Pear, and Cranberry Pie
We won't revoke your pie credentials if you use a purchased piecrust in this recipe, but we love the way the homemade crust's earthy flavor elevates the caramel filling so much that we recommend you give it a try. A few rules of the road: Be sure to finely grind your pecans to ensure the crust will hold together. And if the crust tears just a bit, don't be alarmed. As with all piecrusts, you can easily press it back together with your fingertips or use extra scraps for patchwork.
Cut into this fall cheesecake to find a surprising fruit layer on the bottom. Dress it up by pooling sauce on top and garnishing with fresh mint leaves, citrus curls, and sugared cranberries.
Dessert and coffee all in one slice, this over-the-top cheesecake is a surefire crowd-pleaser. To garnish with chocolate shards, melt dark bittersweet chocolate, and spread it in a thin layer on a parchment paper-lined baking sheet. Let it stand until set, and break into pieces.
Substitute extra cream for rum in the sauce, if you like. For a thicker glaze, add the whole 1 1/3 cups powdered sugar, whisking constantly, as the glaze begins to cool in the pan. For a sheer, saucy glaze, use less powdered sugar.
Firm pears will take longer than ripe pears to cook. To test for doneness, slide a skewer or small knife into the centers. The pears are done when the skewer slides effortlessly through the thickest part of the pears. Use extra cooking liquid in cocktails and fizzy drinks, or drizzle over yogurt.
We use a mix of chocolate and cinnamon graham cracker crumbs here to give the crust a dark color with notes of chocolate and a little spice. You can choose one or the other, so long as you use 1½ cups total. We also like to give the canned pumpkin a whirl in the food processor so it's nice and smooth in the creamy filling.
Recipe: Pumpkin Cheesecake
We love the combination of pecans and smoky-sweet bourbon in the thick, rich pie filling. For a booze-free pie, substitute apple juice for the whiskey in the filling, and serve with plain sweetened whipped cream or enjoy it without.
Recipe: Tennessee Whiskey-Pecan Pie