no pies invited

Skip the pie and serve this warm pumpkin pecan cobbler for dessert.

Thanksgiving Cobbler

water

all-purpose flour

baking powder

pumpkin puree (not pumpkin pie filling)

dark brown sugar, divided

milk

kosher salt, divided

pecan halves, crushed

sugar

Whipped cream or vanilla ice cream,

Storage: The cake can be refrigerated in the baking dish or in an airtight container for up to 4 days. The cake will not be as saucy when reheated, but there will still be a pudding-like layer below the cake. Reheat in a 350°F oven until the cake and sauce are warmed through, or microwave individual servings.

The Kitchn

Melissa Gaman

Step 1

Heat the oven to 350°F. Rub the bottom and sides of a 9x13-inch baking pan with 1 tablespoon of the unsalted butter until the pan is thickly coated. Meanwhile, heat the water and start the batter.

Step 2

Heat 2 cups water in a small saucepan over medium heat until steaming and just starting to simmer, 4 to 5 minutes. Turn off the heat.

Step 3

Whisk 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 tablespoon of the pumpkin pie spice in a medium bowl until combined.

Step 4

Melt the remaining 4 tablespoons unsalted butter in a large heatproof bowl in the microwave, 45 seconds to 1 minute. Whisk in 1 cup pumpkin puree, 2/3 cup of the packed dark brown sugar, 1/2 cup whole milk, and 1 teaspoon of the kosher salt until smooth.

Step 5

Stir the flour mixture into the pumpkin mixture until there are no pockets of dry flour; the batter will be thick.

Step 6

Spoon the batter into the pan and evenly spread with an offset spatula all the way to the edges of the pan (it will seem like a thin layer but will puff dramatically in the oven).

Step 7

Mix the remaining 1 cup packed dark brown sugar, 1/2 cup coarsely chopped pecans, 2 tablespoons granulated sugar, remaining 1/4 teaspoon pumpkin pie spice, and 1 pinch kosher salt together in a small bowl. Sprinkle over the batter in an even layer, making sure to go all the way to the edges. Carefully and slowly pour the hot water all over the cake without stirring (the nuts will float).

Step 8

Bake until the cake is well risen and the top of the cake is dry to the touch, 25 to 35 minutes. The cobbler will still be jiggly because of the sauce layer underneath. Let cool for about 15 minutes. Use a large serving spoon to scoop the warm cake and some sauce into bowls, and top with whipped cream or vanilla ice cream if desired.

This is unlike any pumpkin dessert I’ve ever had. I loved the soft pudding-like cake, brown-sugar pecan topping, and rich, caramel-like sauce. The cobbler was very moist and not at all sweet, which I really enjoyed.

WOW!...I jumped ahead to the recipe &amp; when I read...pour hot water over...it blew my mind! I had to go back &amp; read the whole column! AND look at the pictures! My oh my...I will definitely be trying this recipe out on Thanksgiving, w my son&#39;s family,&amp; hopefully my grandkids will just think this desert is the star of the show! Can&#39;t wait to try it!

It’s a sweet-tart way to end the Thanksgiving meal.

Lemon-Cranberry Bars

Cooking spray

(1 stick) unsalted butter,

salt

all-purpose flour,

eggs,

lemon

lemon juice (from 4 medium lemons)

whole berry cranberry sauce

Powdered sugar,

Storage: The bars can be refrigerated in an airtight container for up to 4 days; the crust will soften over time and the powdered sugar will be absorbed. To freeze, wrap in plastic wrap, place in a freezer-safe container, and freeze for up to 4 months. Thaw in the refrigerator for 1 hour or at room temperature for 15 to 20 minutes. Dust with powdered sugar again before serving.

Christine Gallary

Step 1: Make the crust:

Heat the oven to 350ºF. Lightly coat an 8-inch square baking pan (at least 2 inches high) with cooking spray. Line the bottom and sides with 2 sheets of parchment paper positioned perpendicular to each other so that there is parchment overhanging on all 4 sides. Lightly spray between the sheets if needed to keep the paper in place.

Step 2: Make the crust:

Beat 1 stick room-temperature unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula.

Step 3: Make the crust:

Beat in 1 cup all-purpose flour on the lowest speed just until a crumbly dough forms, about 30 seconds. Transfer to the baking pan and use your hands or the bottom of a flat measuring cup dusted with flour to press it into an even layer.

Step 4: Make the crust:

Bake until the crust is golden-brown around the edges, 20 to 25 minutes. A few minutes before the crust is ready, make the lemon filling.

Step 1: Assemble and bake the lemon bars:

Whisk 4 room-temperature large eggs, 1 1/2 cups granulated sugar, 1 1/2 teaspoons finely grated lemon zest, 1/2 cup lemon juice, and 1/2 teaspoon kosher salt together in a large bowl until smooth. Sift 1/2 cup all-purpose flour through a fine-mesh strainer over the mixture and whisk until smooth and combined.

Step 2: Assemble and bake the lemon bars:

When the crust is ready, immediately dollop and spread 1 cup whole berry cranberry sauce onto the crust in an even layer while it is still hot. Very slowly pour the lemon filling (rewhisk first if needed) over the back of a large spoon evenly over the cranberry layer, being careful not to disturb the cranberry layer too much (a few pieces of cranberry may float; that’s OK).

Step 3: Assemble and bake the lemon bars:

Bake until the filling is set and does not jiggle anymore, 30 to 35 minutes. Place the pan on a wire rack and let cool for 1 hour. Refrigerate until the lemon layer is set, at least 4 hours or up to overnight.

Step 4: Assemble and bake the lemon bars:

Grasping the excess parchment, lift the slab out of the baking pan and place on a cutting board. Cut into 16 pieces, dipping the knife in hot water and wiping it dry between each cut for the cleanest-looking pieces if desired. Right before serving, place some powdered sugar in a fine-mesh strainer and generously dust over the lemon bars in an even layer.

I&#39;m having a tough time deciding what dessert to bring for Thanksgiving, especially after cross-testing these bars for Christine. The combination of cranberry and lemon is just the thing for after a rich holiday meal. Just remember to pour the filling over the crust while it is still hot!

Question:  could you use blood orange in place of lemon?  I have an abundance. . .

Now this is a great idea!  I could also see this working with canned blueberry pie replacing the cranberry layer in the summertime.  

Pecan Upside-Down Cake

Butter spray,

unsalted

honey corn syrup

pecan

sour cream

baking soda

neutral oil,

vanilla extract

brown sugar

cinnamon

Flaky salt, for sprinkling (optional)

Vanilla ice cream,

Storage: The cake can be stored in an airtight container at room temperature for up to 2 days.

Rachel Perlmutter

Step 1: Make the pecan topping:

Heat the oven to 350ºF. Coat a 9-inch round cake pan with butter or cooking spray.

Step 2: Make the pecan topping:

Place 1/2 cup packed brown sugar, 1 stick unsalted butter, 1/4 cup honey, and 1/8 teaspoon kosher salt in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter is melted and the sugar is just dissolved.

Step 3: Make the pecan topping:

Stir in 1 1/4 cups coarsely chopped raw pecans. Transfer to the cake pan and spread into an even layer.

Step 1: Make the cake:

Whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda together in a medium bowl.

Step 2: Make the cake:

Whisk 3/4 cup room-temperature sour cream, 2 room-temperature large eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 1/4 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a large bowl until smooth. Working in two batches, stir in the flour mixture until the batter is just smooth (do not overmix).

Step 3: Make the cake:

Stir 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon together in the now-empty flour mixture bowl.

Step 4: Make the cake:

Dollop half of the batter (about 1 1/2 cups) over the pecans, then spread into an even layer. Sprinkle evenly with the cinnamon-sugar mixture. Dollop with the remaining batter and carefully spread into an even layer, covering the sugar mixture.

Step 5: Make the cake:

Bake until deep golden-brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Check after 30 minutes: If the cake is browning too much, tent it lightly with aluminum foil.

Step 6: Make the cake:

Let the cake cool in the pan for 10 to 15 minutes. Run a thin knife along the edge to loosen the cake. Invert the cake onto a large plate and sprinkle with flaky salt if desired. Let cool until room temperature. Serve with vanilla ice cream if desired.

I want to make the pecan upside-down cake!  It sounds delicious!

Yummmm, sooo good. I made the pecan upside down cake it is amazing. Also,by putting a sheet tray to catch the bubbly drippings saved me from having to clean my oven bottom. 

I used a 9in round that was only 1.5 deep. Everything erupted out of the cake, huge mess, smoke, burnt sugar everywhere. I wish the recipe specified to use a deeper pan. It also almost seems like there&#39;s not enough cake batter. BUT I persevered and the flavor was amazing. Looking forward to enjoying tomorrow with coffee.

This turned out great! It was very moist. The flaky salt really stepped it up a notch!

Outrageously good!  I made this yesterday with an 8 inch pan (because I didn&#39;t pay attention.)  It was all over the oven with smoke everywhere.  Cleaned the oven and correctly made this today in a 9 x 2 inch pan.  Baked the full 40 minutes.  Looks beautiful and the taste is amazing.  If it lasts 24 hours, I will be shocked.

Outrageously good! I made this yesterday with an 8 inch pan (because I didn&#39;t pay attention.) It was all over the oven with smoke everywhere. Cleaned the oven and correctly made this today in a 9 x 2 inch pan. Baked the full 40 minutes. I may let this go for 45 minutes next time and not turn it onto the plate until it is cool.  Looks beautiful and the taste is amazing. If it lasts 24 hours, I will be shocked.

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Thanksgiving Cobbler

Lemon-Cranberry Bars

Pecan Upside-Down Cake

Top 3 no pies invited recipes from across the web

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Thanksgiving Cobbler

Lemon-Cranberry Bars

Pecan Upside-Down Cake

The most viewed no pies invited recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine