My Thanksgiving plate is mostly turkey, so I never feel bad about dessert. The pie table is where I hover the longest while the dishes soak. Every year I make 1 pumpkin dessert, 1 apple dessert, and at least 1 thing with chocolate. Everything else is a bonus.
1) Pumpkin Cheesecake Cups
All the flavor of a pumpkin cheesecake without the water bath or the cracked top. Layer graham crumbs, pumpkin cheesecake filling, and whipped cream in small jars. The cream cheese and a little Greek yogurt give them more protein than a slice of pie. Make them the day before and they’re ready to grab from the fridge.
2) Churro Bread Pudding
Cinnamon sugar on top and a soft custard middle. It’s the dessert people ask about before they even know what it is. Day-old bread soaks up the custard best, so it’s a great use for leftover rolls. The eggs and milk in the custard give it a little protein, too.
3) Apple Cider Donut Cake
Every fall I go out of my way for apple cider donuts, and this cake tastes exactly like them. Reduce the cider on the stove first so the flavor is strong. A thick cinnamon sugar crust finishes it. It’s just as good with coffee the next morning.
4) Baked Cinnamon Apples
This is the lightest dessert on the list. Core the apples, fill them with oats, cinnamon, and a little butter, and bake until tender. Serve with a spoonful of vanilla Greek yogurt for protein. They’re simple, warm, and done in about 40 minutes.
5) Foil Packet Apple Crisp
No dish to scrub on a day when every pan in the house is dirty. Apples and an oat crumble bake right in foil packets, either in the oven or on the grill. Everyone gets their own little crisp. Top it with ice cream or a scoop of Greek yogurt.
6) Red Wine Poached Pears
If you want a dessert that looks elegant but takes almost no effort, this is it. Pears simmer in red wine, cinnamon, and orange peel until they turn deep red. Reduce the poaching liquid into a syrup and spoon it over the top. They’re naturally light, which is welcome after a big meal.
7) Pumpkin Bread
Moist, spiced, and perfect for slicing. I bake 2 loaves the week of Thanksgiving, one for dessert and one for breakfast. Swap half the oil for Greek yogurt and it stays tender with a little extra protein. A smear of cream cheese makes it feel like dessert.
8) Chai Spice Cupcakes
Cinnamon, cardamom, ginger, and clove give these cupcakes a warm, cozy flavor. A cinnamon cream cheese frosting on top ties it together. They’re a nice break from pie if your family has more than enough already. Bake them a day early and frost them the morning of.
9) Classic Pumpkin Pie
Thanksgiving doesn’t happen without it. Canned pumpkin, evaporated milk, eggs, and warm spices bake into the classic custard everyone expects. Bake it the day before so it has time to set completely. I make my whipped cream with a spoonful of Greek yogurt for a little tang.
10) Spice Cake with Whipped Cream
A tender spice cake is underrated at the holidays. It’s got all the cinnamon and nutmeg of a pumpkin pie in a softer, cakier form. Top each slice with lightly sweetened whipped cream. It holds well at room temp, so it’s great for potlucks.
11) Cinnamon Coffee Cake
Coffee cake works as dessert after dinner and as breakfast the next morning, which makes it one of the smartest things you can bake this week. A thick cinnamon streusel covers the top. Serve it with a strong espresso and nobody will want pie.
12) Berry Fruit Tart
A bright, fresh option on a table full of heavy desserts. A buttery crust gets filled with vanilla pastry cream and topped with berries. Use frozen berries for the topping if fresh ones look sad in November. A little apricot glaze makes them shine.
13) Blueberry Pie
Pumpkin and pecan get all the attention, but a blueberry pie always goes fast. Frozen blueberries work perfectly here. Let the pie cool for at least 3 hours so the filling sets and slices cleanly. A scoop of vanilla ice cream is the move.
14) Apple Pie Pockets
Hand-held apple pie that the kids can make themselves. These come together in a pie iron with bread and apple filling, so you can cook them over a fire pit or on the stove. They’re fun to make after dinner while everyone is still hanging out. Dust them with cinnamon sugar the second they come off the heat.
15) Crème Brûlée
Cracking the caramelized sugar top is half the fun. The custard is just cream, egg yolks, sugar, and vanilla, and it bakes in a water bath. Make the custards up to 2 days ahead and torch the sugar right before serving. A small ramekin is plenty after a big meal.
16) Eggnog Panna Cotta
Panna cotta is the make-ahead dessert I lean on when the oven is booked all day. This version uses eggnog and a pinch of nutmeg, so it bridges Thanksgiving and the holidays. It sets in the fridge overnight with zero oven time. Swap some of the cream for Greek yogurt for a tangier, higher-protein version.
17) Pecan Pie
Rich, gooey, and full of toasted pecans. The pecans bring a little protein and a lot of crunch to a very sweet filling. Toast them before they go into the pie for deeper flavor. Pull it when the center still has a slight jiggle and let it cool completely.
18) Eggnog Bread Pudding
Eggnog stands in for the custard, so this bread pudding comes together in minutes. I use a brioche or challah loaf so it bakes up soft and rich. A drizzle of bourbon caramel on top makes it feel like a celebration. It reheats well for leftovers, which is rare for dessert.
19) Chocolate Lava Cakes
For the chocolate lovers who don’t care about pie. Each cake bakes in about 12 minutes and comes out with a molten middle. Mix the batter ahead and keep the ramekins in the fridge, then bake right after dinner. Fresh raspberries on the side cut the richness.
20) Raspberry Chocolate Cake
Chocolate and raspberry is a pairing that never misses. A dense chocolate cake topped with fresh raspberries looks festive without any piping skills. I like it a day after baking when the flavor deepens. Slice it thin since a little goes a long way.
21) Lemon Ricotta Cake
Ricotta makes this cake moist and gives it more protein than your average dessert. Lemon zest keeps it bright and light. Top it with blueberries and a dusting of powdered sugar. It’s a nice option for anyone who wants something less heavy than pie.
22) Peanut Butter Chocolate Fudge
No baking and only 4 ingredients. Swirl peanut butter and chocolate together in a pan and let it set in the fridge. The peanut butter adds a little protein and healthy fat. Cut it into small squares and set it out with coffee.
23) Frosted Pumpkin Cookies
Soft, cakey pumpkin cookies with a brown butter frosting. They’re easier to serve than pie and the kids love them. The batter is loose, so use a cookie scoop for even sizes. Make them the day before and keep them covered so they stay soft.
24) Mini Cheesecakes
Mini cheesecakes bake in a muffin tin in about 20 minutes. Each one is a perfect portion, which helps after a big meal. Cream cheese and eggs give them more protein than most desserts. Top them with cranberry sauce for a seasonal twist.
25) Sweet Potato Pie
Smoother and a little earthier than pumpkin pie, and a lot of people in my family prefer it. Roast the sweet potatoes instead of boiling them to concentrate the flavor. Warm spices and a little brown sugar finish the filling. Serve it with lightly sweetened whipped cream.
