Since my Thanksgiving plate is usually mostly turkey, I don’t feel too guilty about dessert. I hover at the pie table the longest while the dishes soak. I like to make at least one pumpkin and one apple dessert each year. I also try to incorporate chocolate into at least one of them!
| Group | Dishes |
|---|---|
| Pies and tarts | Classic Pumpkin Pie, Berry Fruit Tart, Blueberry Pie, Apple Pie Pockets, Pecan Pie, Sweet Potato Pie |
| Cakes and quick breads | Apple Cider Donut Cake, Pumpkin Bread, Chai Spice Cupcakes, Spice Cake with Whipped Cream, Cinnamon Coffee Cake, Chocolate Lava Cakes, Raspberry Chocolate Cake, Lemon Ricotta Cake |
| Custards, puddings and cheesecakes | Pumpkin Cheesecake Cups, Churro Bread Pudding, Crème Brûlée, Eggnog Panna Cotta, Eggnog Bread Pudding, Mini Cheesecakes |
| Baked and poached fruit | Baked Cinnamon Apples, Foil Packet Apple Crisp, Red Wine Poached Pears |
| Cookies and fudge | Peanut Butter Chocolate Fudge, Frosted Pumpkin Cookies |
Pies and tarts
Classic Pumpkin Pie
Pumpkin and evaporated milk, eggs and warm spices make a custard pie that is a Thanksgiving must. I make mine the day before to make sure it is set thoroughly. I like to add a spoonful of Greek yogurt to the whipped cream to make it a little tangy.
Berry Fruit Tart
Berry Tart: For a change from the usual rich desserts served on Thanksgiving, try this tart that’s filled with vanilla pastry cream, nestled into a buttery crust and topped with berries. If fresh berries don’t look too enticing in November, no worries, use frozen berries for the topping. Brush them with apricot glaze for a nice shine.
Blueberry Pie
Blueberry Pie: Pumpkin and pecan pies hog all the limelight, but what about blueberry pie? You can use frozen blueberries for this one. Make sure to allow it to cool for at least 3 hours before attempting to cut so the filling sets and slices cleanly. It’s delicious with a scoop of vanilla ice cream.
Apple Pie Pockets
Individual Apple Pies: If you have kids, they can help make these pies in a pie iron with bread and apple filling. They can cook in a fire pit or on the stove. These could be made after dinner, too, while everyone is still at the table. Sprinkle with cinnamon sugar when done.
Pecan Pie
Pecan Pie: Rich, gooey and full of toasted pecans, this Thanksgiving dessert is as classic as they come. Pecans add a little protein and lots of crunch to this very sweet pie. Toast the pecans before adding them to the pie for more flavor. Remove from the oven when the center is still slightly jiggly and let cool thoroughly.
Sweet Potato Pie
Sweet Potato Pie: This creamy pie is a little earthier than pumpkin pie, and smoother, lots of people in my family prefer it. For more flavor, roast your sweet potatoes instead of boiling them. The filling is sweetened with just a little brown sugar and flavored with warm spices. Serve with lightly sweetened whipped cream.
Cakes and quick breads
Apple Cider Donut Cake
Apple Cider Cake: I’m always on the prowl for apple cider donuts in the fall, this cake tastes just like them. Make sure to reduce the apple cider on the stove first to intensify the flavor. A thick cinnamon sugar crust tops this cake. Any leftovers are great with coffee the next morning.
Pumpkin Bread
Pumpkin Bread: Moist, spiced and perfect for slicing, this pumpkin bread is always one of my favorite Thanksgiving desserts. I like to make 2 loaves the week of Thanksgiving, one for breakfast and one for dessert. Greek yogurt (substitute for half the oil called for) keeps it moist and adds a little protein. Add a little cream cheese for dessert.
Chai Spice Cupcakes
Chai Spice Cupcakes: Cinnamon, cardamom, ginger and clove give these cupcakes warm chai spice flavor. They’re topped with a delicious cinnamon cream cheese frosting. They make a nice dessert if you feel like your Thanksgiving table has enough pies. I like to make mine a day in advance and frost in the morning.
Spice Cake with Whipped Cream
Pumpkin Spice Cake: Another cakey option for Thanksgiving, this tender spice cake has all the flavor of pumpkin pie without being a pie. I top mine with lightly sweetened whipped cream. It also keeps well at room temperature, making it a great option to bring to a Thanksgiving potluck.
Cinnamon Coffee Cake
Coffee Cake: This cake could be served for dessert, but it also works for breakfast, win, win! It’s topped with a generous layer of cinnamon streusel. I like to serve mine with espresso.
Chocolate Lava Cakes
Molten Chocolate Cake: For those that don’t give a hoot about pumpkin or pecan pie, serve this rich cake with a molten chocolate center. These only take about 12 minutes to bake, so make the batter in advance, fill the ramekins, refrigerate and bake right after dinner. Fresh raspberries alongside make a nice contrast.
Raspberry Chocolate Cake
Chocolate Raspberry Cake: Chocolate and raspberry are a delicious pairing, and this cake is no exception. The fresh raspberries on top of this rich chocolate cake make it look special for Thanksgiving without fancy decorating. I like mine best served the next day when the flavors have mellowed. Serve in small slices because it’s rich.
Lemon Ricotta Cake
Ricotta Cake: Ricotta cheese makes this cake extra moist (and adds some protein to boot!). The lemon zest gives it a hint of citrus flavor. Blueberries and a dusting of powdered sugar on top make this a nice change from pie or another heavy dessert.
Custards, puddings and cheesecakes
Pumpkin Cheesecake Cups
Pumpkin Cheesecake Jar: All the flavors of pumpkin cheesecake without the fuss of a water bath. Whipped cream, pumpkin cheesecake filling and graham cracker crumbs are layered in small jars. The cream cheese (and added Greek yogurt) ups the protein content versus traditional pumpkin pie! I like making these the day before Thanksgiving and keeping them in the refrigerator until it’s time to serve.
Churro Bread Pudding
Bread Pudding: Bread pudding is one of my favorite desserts because it’s simple to make with day old bread, tastes like custard with a sprinkle of cinnamon sugar on top and is pretty high in protein because of the eggs and milk in the custard.
Crème Brûlée
Who has time to make dessert after Thanksgiving dinner? Crème Brûlée can be made up to 2 days in advance. Make this ahead and simply torch it at the last minute. The custard is made with cream, egg yolks, sugar and vanilla and is baked in a water bath. The top is a layer of caramelized sugar that you crack with a spoon. One ramekin is just the right amount after a large meal.
On the FSIS safe temperature chart, egg dishes should be 160°F.
Eggnog Panna Cotta
Panna Cotta: When the oven will be in use all day long for Thanksgiving, I turn to make-ahead desserts that set in the refrigerator like panna cotta. This version has eggnog and nutmeg which makes it perfect for Thanksgiving or any of the holiday feasts to come. You can also substitute Greek yogurt for some of the cream for a little added protein and tangy flavor. Panna cotta is best made at least a day (preferably overnight) in advance.
Eggnog Bread Pudding
Eggnog Bread Pudding: If you’re looking for an even easier version of bread pudding, just use eggnog instead of making your own custard! This one is super quick to throw together and tastes even richer and softer than classic bread pudding. I like to top mine with a little bourbon caramel sauce. Bonus points for eggnog bread pudding, it’s one of the rare desserts that tastes just as good the next day!
Mini Cheesecakes
Mini Cheesecakes: These mini cheesecakes can be whipped up in a muffin tin in 20 minutes! They’re the perfect size to help rein in portions after a huge Thanksgiving dinner and, thanks to the cream cheese and eggs, they’re higher in protein than most desserts. I like to serve mine with a dollop of cranberry sauce for a Thanksgiving-y spin.
The FDA advises not leaving egg dishes at room temperature for more than 2 hours.
Baked and poached fruit
Baked Cinnamon Apples
Stuffed Baked Apples: Stuffed baked apples are one of the easiest, tastiest desserts you can make! Fill cored apples with a mixture of cinnamon, butter and oats, bake until tender and serve with a dollop of vanilla Greek yogurt for added protein. Total time: 40 minutes! This is a great option for a lighter dessert after a rich Thanksgiving meal.
Foil Packet Apple Crisp
Grilled Apple Crisp: Short on dishes after Thanksgiving dinner? This grilled apple crisp bakes up in foil packets, so there’s no extra dishes! Each person can have their own individual crisp. Try topping with ice cream or vanilla Greek yogurt.
Red Wine Poached Pears
Poached Pears: These poached pears are a gorgeous dessert with minimal effort. Pears are simmered in red wine with orange peel and cinnamon until they turn a gorgeous ruby color. The poaching liquid is then reduced to make a syrupy sauce to pour over the pears.
Cookies and fudge
Peanut Butter Chocolate Fudge
Chocolate Peanut Butter Fudge: Just two ingredients and no baking required for this super simple chocolate peanut butter fudge! It’s just peanut butter and chocolate melted together and set in the refrigerator. Peanut butter ups the protein (and healthy fat) content a bit. Cut into small pieces to serve with coffee.
Frosted Pumpkin Cookies
Pumpkin Brown Butter Cookies: These cakey pumpkin cookies are frosted with rich, nutty brown butter frosting. I find these much easier to serve than pumpkin pie. I recommend using a cookie scoop since the batter is on the looser side. Make a day ahead and keep covered to maintain soft texture.
