easy holiday dessert

Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!

Pecan Pie Cobbler

unsalted butter

brown sugar

baking powder

salt

cinnamon

2% milk

dark rum

vanilla extract

brown sugar (light

pecans

water

Vanilla ice cream whipped cream

Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.

In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.

In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.

With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).

Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.

Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

https://content.jwplatform.com/videos/SXVGzhJj.mp4

It will only take you about 1 bite of this AMAZING gluten-free and keto Pumpkin Crisp to officially declare this recipe as one of your favourite fall desserts! The smooth, perfectly spiced pumpkin filling and the crunchy double crisp topping is truly a match made in heaven! Use my Homemade Pumpkin Spice in this recipe and all your Fall treats!

Keto Pumpkin Crisp - The EASIEST recipe

pumpkin purée

Allulose

eggs

pumpkin pie spice

heavy cream

almond flour

pecans (or walnuts

brown sugar substitute

allulose

unsalted butter, melted

Preheat oven to 375°F. Butter an 8 x 8-inch baking dish or medium casserole dish. Set aside.

In a large bowl, whisk together pumpkin, sweetener, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth.  Set the mixture to the side.

Prepare the Pumpkin Filling:

In a medium bowl, stir together the almond flour, sweetners, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly. (You can also beat the mixture with a hand mixer until crumbly if needed).

Prepare the Double Crisp:

Spread 1.5 cups of the cinnamon streusel topping on the bottom of the skillet, pressing the ingredients down.  Spread the pumpkin pie mixture over the crisp layer and even out the top.  Crumble the remaining crisp over the pumpkin filling and place the dish in the oven.

Bake until the filling is just barely set (it may jiggle slightly in the middle)  and the top is golden brown, 35 to 45 minutes (over 35 minutes for a gooier bottom)

Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.

Assemble the Pumpkin Crisp

A no-bake delight full of festive layers of white chocolate and peppermint. 

Candy Cane Lush

Oreo cookies (a 14 oz package)

(1/2 stick) unsalted butter, melted

(8 oz) package cream cheese, softened

sugar

milk

(12 oz) carton whipped topping, thawed (such

crushed candy canes, divided

(3.3 oz each) packages white chocolate pudding mix

In a food processor, pulse cookies into fine crumbs. Add salt and melted butter and pulse just until combined. Press mixture into the bottom of a 9x13-inch baking dish. Chill while you prepare the filling.

In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and milk and beat until smooth, about 2 minutes.

Fold in 1 cup of the whipped topping along with 1/2 cup of the crushed candy canes. Spread mixture over chilled crust.

In a clean bowl, whisk together the pudding mix and milk for 2 minutes until thickened. Spread over cream cheese layer.

Spread remaining whipped topping over the top. Cover dish with plastic wrap or foil and chill at least 4 hours.

When ready to serve, sprinkle with remaining crushed candy canes. Enjoy!

This easy holiday dump cake is perfect for Thanksgiving or the Christmas season. So easy with just 3 ingredients!

Cranberry Dump Cake Recipe

spice cake mix

cranberry sauce

butter (, melted)

Preheat oven to 350 degrees F.

Coat the interior of your baking dish with non-stick spray.

Drop two cans of jellied cranberry into the dish and gently mash down with fork. Spread cranberry to cover the bottom evenly.

Dump the box of cake mix on top and spread out.

Drizzle the butter over the top.

Bake for 45-50 minutes. Fresh sauce version will likely take 40-45 minutes.

Allow to cool a few minutes before serving, but this cobbler treat is best served warm. Top with vanilla ice cream or whipped cream (as shown).

This cobbler was great with vanilla bean ice cream on top. I have a few pumpkin haters in my family, so this will be the pumpkin pie alternative at our house this Thanksgiving. Only change was adding pecans on top.

https://content.jwplatform.com/videos/EaMuAK82.mp4

A cranberry dump cake is a great way to use up leftover cranberry sauce. A festive easy holiday dessert too!

Cranberry Dump Cake_1.mp4

This peppermint brownie pudding is the ultimate cold-weather dessert: deeply chocolatey, rich, and spoon-soft in the center with a fudgy, brownie-like edge. Baked gently in a water bath, it lands somewhere between a molten brownie and a classic pudding, with just enough peppermint to keep it festive without overpowering the cocoa. Finished with a fluffy peppermint whipped cream and a crunch of crushed candy canes, it’s a warm, cozy, dessert that you’ll love eating by the spoonful.

Peppermint Brownie Pudding Recipe by Tasty

cocoa powder

all-purpose flour

½ lb (2 sticks) unsalted butter,

eggs,

vanilla paste

½ teaspoon peppermint extract

water,

heavy cream, cold

peppermint candy,

vanilla ice cream,

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Make the pudding: Preheat the oven to 325°F (160°C). Lightly grease a 2-quart (9 x 13 x 2-inch) rectangular baking dish with butter, and set aside.

Sift the cocoa powder and flour together in a medium bowl, and set aside.

Melt the butter in a small saucepan over low heat. Remove from heat, and let cool for 5 minutes.

Beat the eggs and granulated sugar with a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) on medium-high speed for 5–10 minutes, until the mixture is very thick and pale yellow, and falls in ribbons when you lift the beaters.

Reduce the mixer speed to low. Add the vanilla paste and peppermint extract, and beat until just combined, about 10 seconds. Add the cocoa mixture, and beat on low speed until just combined, about 15 seconds (do not overmix).

With the mixer running on low speed, slowly pour in the cooled butter, beating until just combined, about 20 seconds, stopping to scrape down the sides of the bowl after 10 seconds.

Pour the batter into the prepared baking dish. Place the baking dish in a larger deep-sided baking pan or roasting pan. Add enough hot water to the larger pan to come halfway up the sides of the baking dish.

Place in the hot oven, and bake for exactly 1 hour (a toothpick inserted 2 inches from the side will come out only three-fourths clean; the center will appear very underbaked). Remove from the oven, and let cool for 15–20 minutes, until slightly cooled (the pudding will sink slightly as it cools).

While the pudding bakes, make the peppermint whipped cream: Beat the cold heavy cream in a large bowl using a hand mixer or stand mixer fitted with the whisk attachment on medium speed until it begins to thicken, about 1 minute. Add the powdered sugar and peppermint extract. Increase the mixer speed to medium-high, and beat until soft peaks form, 2–3 minutes (do not overmix). Cover and refrigerate until ready to serve.

Serve the pudding warm with a generous dollop of the peppermint whipped cream. Garnish with a sprinkle of crushed peppermint candies. Add a scoop of vanilla ice cream alongside if desired.

INSPIRED BY: Ina Garten's Brownie Pudding

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Creamy, chocolatey, pepperminty perfection, this easy no-bake holiday dessert is made for sharing. Serve with your favorite cookies for dipping.

Brownie Batter Dip

oz block Philadelphia Cream Cheese, room temperature

tub whipped topping, 8-10 oz (see Recipe Note)

Primal Kitchen Chocolate Peppermint Collagen Drink Mix

2-4 Tbsp milk of choice, as needed for desired texture

+ 2 Tbsp mini chocolate chips

2-3 mini candy canes, crushed

Simple Mills Chocolate Brownie Sweet Thins

Add the cream cheese and whipped topping to a large mixing bowl. Use a hand mixer to beat together until smooth.

Add the Chocolate Peppermint Collagen and cocoa powder, plus 2 Tbsp milk to the cream cheese mixture. Beat with hand mixer until light and fluffy, adding 1-2 more Tbsp of milk if needed to thin the mixture.

Transfer to a serving bowl. Sprinkle with the remaining 2 Tbsp of mini chocolate chips and the crushed candy canes. Serve immediately with Sweet Thins. Enjoy!

https://www.youtube.com/watch?v=8UCeRuG89jM

Sticky toffee croissant bread pudding is a decadent twist on the classic British dessert. It’s rich, buttery, and impossibly cozy. Flaky croissant pieces are baked in a creamy custard infused with vanilla and sweet date paste, then topped with a warm, glossy toffee sauce that seeps into every layer. The result is a golden, caramelized pudding with a soft, custardy center and crisp edges. Serve it dusted with powdered sugar and extra toffee sauce for the ultimate holiday indulgence. Follow Ronica on Instagram @mymanabites for more recipe inspo! 

Sticky Toffee Croissant Bread Pudding Recipe by Tasty

Medjool dates

baking soda

croissants (1-inch pieces) (from about 4 large croissants)

⅓ cup packed light brown sugar

vanilla bean paste

½ cup packed light brown sugar

golden syrup or corn syrup

sea salt

sugar,

Make the date paste: Place the dates in a heatproof medium bowl, and pour the boiling water over them. Let stand for 10 minutes. Add the baking soda, and transfer the mixture to a blender. Blend until smooth, 30–45 seconds. Set aside.

Make the bread pudding: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Arrange the cubed croissants in a single layer on the parchment. Bake for about 20 minutes, or until the bread is very dry. Set aside.

Whisk together the eggs, heavy cream, milk, brown sugar, granulated sugar, vanilla extract, vanilla bean paste, and salt in a large bowl until well combined. Stir in ½ cup of the cooled date paste. Reserve the remaining date paste for serving.

Grease a 9x13-inch baking dish with the butter. Arrange the dried croissant pieces evenly in the baking dish. Pour the egg mixture over the croissants, and press down lightly to ensure they are submerged. Cover with aluminum foil, and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350°F (180°C).

Remove the foil from the baking dish, and bake the bread pudding, uncovered, for 45–50 minutes, until the custard is set and the top is golden brown. The center should be slightly puffed, and no liquid custard should appear when you press gently on the top.

While the bread pudding bakes, make the toffee sauce: Stir together the brown sugar, heavy cream, butter, and golden syrup in a small saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low, and gently simmer, stirring occasionally for 3–4 minutes, until thickened. Remove from heat. Stir in the vanilla and salt. Set aside.

Remove the bread pudding from the oven, and let it cool for 10 minutes. Slice and drizzle generously with the warm toffee sauce and the reserved date paste. Dust with powdered sugar.

https://vid.tasty.co/output/389145/square_720/1762301566

This Pecan Pie Dip is the easiest way to bring all the gooey, nutty magic of pecan pie to a party — no fork required. A fluffy cream cheese base gets topped with a rich, maple-kissed pecan filling and a sprinkle of mini chocolate chips, served alongside buttery cinnamon-sugar pie crust chips for scooping. It comes together in under an hour and looks seriously impressive on any dessert table. Make it ahead and refrigerate until guests arrive — it's the kind of shareable dessert that disappears fast.

Pecan Pie Dip With Pie Chips Recipe by Tasty

store-bought refrigerated pie crust, (from a 14.1-ounce package)

cinnamon sugar

all purpose flour, as needed

oz cream cheese, softened

maple syrup

unsalted butter, cold,

mini chocolate chips,

leaf-shaped cookie cutter

Let the topping cool for 10 minutes, then stir and pour over the cream cheese layer. Sprinkle mini chocolate chips over top. Serve with the pie crust chips immediately or refrigerate until ready to serve.

In a medium saucepan, combine the pecans, brown sugar, maple syrup, butter, vanilla, salt, and egg. Bring to a gentle boil over medium-high heat, stirring constantly. Cook for 1 minute, then remove from the heat.

Meanwhile, in a medium bowl, beat the cream cheese, brown sugar, vanilla, and salt with an electric mixer until smooth, scraping down the sides as needed. Spread evenly in a 9-inch pie plate and refrigerate while preparing the topping.

Bake for 10 minutes, until the bottom edges begin to brown. Let cool.

In a small bowl, whisk together the egg and water. Lightly brush the leaves with the egg wash, sprinkle with the cinnamon sugar, and transfer to the prepared baking sheet.

On a lightly floured surface, roll out the pie crust to ⅛ inch thick. Cut out leaves with a leaf-shaped cookie cutter, dipping the cutter in flour as needed to prevent sticking.

In a small bowl, stir together the granulated sugar and cinnamon. Set aside.

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

https://vid.tasty.co/mediaconvert/output/408044/Standalone/1793136772_square_720.mp4

Top 8 easy holiday dessert recipes from across the web

The most viewed easy holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pecan Pie Cobbler

Keto Pumpkin Crisp - The EASIEST re...

Candy Cane Lush

Cranberry Dump Cake Recipe

Peppermint Brownie Pudding Recipe b...

Brownie Batter Dip

Sticky Toffee Croissant Bread Puddi...

Pecan Pie Dip With Pie Chips Recipe...

Top 8 easy holiday dessert recipes from across the web

The most viewed easy holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Pie Cobbler

Keto Pumpkin Crisp - The EASIEST re...

Candy Cane Lush

Cranberry Dump Cake Recipe

Peppermint Brownie Pudding Recipe b...

Brownie Batter Dip

Sticky Toffee Croissant Bread Puddi...

Pecan Pie Dip With Pie Chips Recipe...

The most viewed easy holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine