thanksgiving dessert

This Apple Crisp recipe is the best fall dessert ever! Fresh sliced apples are topped with a buttery cinnamon oat topping that tastes divine with a scoop of vanilla ice cream!

The Best Apple Crisp

apples, (sliced)

white sugar

cinnamon

vanilla extract

all purpose flour

old fashioned oats

brown sugar

tsp salt

(1/2 stick) butter, (melted)

Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

Combine the sliced apples with the sugar, cinnamon, and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.

Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

Delicious Sweet potato pumpkin pie is a marvelous pie filling combination for the holiday season. The flavors are so rich and deep. This recipe makes two easy to make 10 inch pies.

Sweet Potato Pumpkin Pie Recipe

15 oz canned pumpkin purée pumpkin

potatoes

sugar

salt

Tablespoons pumpkin pie spice

eggs

evaporated milk

Prepare the pumpkin and sweet potatoes ahead of...

Prepare the pumpkin and sweet potatoes ahead of time as necessary.

Prepare two single crust unbaked pie shells. Either...

Prepare two single crust unbaked pie shells. Either VERY full nine inch pies or 10 inch pies.

Pre heat oven to 425 degrees

Mix sugar and spices together in a small...

Mix sugar and spices together in a small bowl and set aside.

Beat eggs in a large bowl with electric...

Beat eggs in a large bowl with electric mixer.

Add in sweet potato and pumpkin and sugar...

Add in sweet potato and pumpkin and sugar spice mixture, beating after each addition.

Continue beating while gradually adding the evaporated milk.

Pour into the pie shells. 

Bake for 15 minutes at 425 degrees.

Reduce heat to 350 degrees F and bake...

Reduce heat to 350 degrees F and bake for 40 to 50 minutes or until a knife or toothpick in the center comes out clean.

https://mediavine-res.cloudinary.com/video/upload/ffachx0s8qpwcrqoeo5i.mp4

Sweet potato pumpkin pie is a marvelous pie for your Christmas and Thanksgiving Dessert menus. The Fall pumpkin spice-sweet potato flavors are rich and deep.

Sweet Potato Pumpkin Pie

This is the BEST Pumpkin Cheesecake recipe! No water bath required and topped with a homemade cinnamon whipped cream. Recipe includes a video just below the instructions showing you how I make this pumpkin cheesecake at home!

Pumpkin Cheesecake

graham cracker crust

oz cream cheese (softened

brown sugar (packed (150 grams))

sugar ((100 grams))

sour cream ((80 grams))

pumpkin puree¹ ((244 grams))

pumpkin pie spice

eggs (lightly beaten, room temperature preferred)

heavy cream ((175 milliliters))

sugar ((30 grams))

Preheat oven to 350F (175C)².

Prepare graham cracker crust in a 9" springform but do not bake.&nbsp; Place in refrigerator to chill while you prepare your cheesecake filling.

In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).

Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.

Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.

Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).

Spread cheesecake batter evenly over prepared crust.&nbsp;&nbsp;

Transfer to oven and bake on 350F for 40 minutes or until center of cheesecake is set and bounces back to the touch.

Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.

Before serving, prepare your cinnamon whipped cream.

For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.

Use an electric mixer to stir on low-speed.  Gradually increase speed to high and beat until stiff peaks form.&nbsp;&nbsp;

Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!&nbsp;

Cinnamon Whipped Cream³

https://embed.mediavine.com/videos/k1hyfd1igfzntplwieho

An easy, creamy pumpkin cheesecake that’s made completely from scratch, and there is no water bath required!

Cheesecake does not need to be heavy and stodgy. Learn how to make this creamy, light textured, luscious white chocolate cheesecake with the perfect compliment of fresh raspberries.

White Chocolate Cheesecake with Raspberries

graham wafer crumbs

tbsp sugar

butter

whipping cream

white chocolate chips

cream cheese

tsp vanilla extract

raspberries

chocolate

In a small bowl combine the graham crumbs,...

In a small bowl combine the graham crumbs, sugar and melted butter.

Press into the bottom of a lightly greased...

Press into the bottom of a lightly greased springform pan. (Grease bottom only! I also like to line the bottom with parchment paper for easy release of the cheesecake from the pan when it has cooled.)

In a double boiler, melt together the ⅓...

In a double boiler, melt together the ⅓ cup whipping cream and 1 cup pf white chocolate chips. You want this just at the melting point, so be careful not to overheat it. Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter.

Cream together the cream cheese and ½ cup...

Cream together the cream cheese and ½ cup sugar for a few minutes, scraping the bowl often.

Add the eggs, one at a time, beating...

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract and melted white...

Stir in the vanilla extract and melted white chocolate.

Finally blend in the 1 cup of whipping...

Finally blend in the 1 cup of whipping cream until smooth.

Pour over the prepared base and bake in...

Pour over the prepared base and bake in a bain marie (See Note) at 325 degrees F for 60 to 70 minutes. The cheesecake may be beginning to lightly brown at the edges but a cheesecake does not need to brown at all to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run...

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)

Allow the cheesecake to cool thoroughly on a...

Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (Do not put a hot cheesecake into the fridge to cool quickly, this may result in an under baked cheesecake because the residual heat actually continues to set the cheesecake after it comes out of the oven).

When completely cool cover the top with fresh...

When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired.

Chill completely in the refrigerator until ready to...

Chill completely in the refrigerator until ready to serve.

Cranberry crumble is a quick, easy to make dessert full of jammy cranberries and a whole grain crumble topping.

Orange Cranberry Crumble

all-purpose baking mix

oats

coconut sugar sugar

coconut oil*

cranberries

orange juice

cornstarch

orange zest

Preheat the oven to 400 (200C) degrees.

Combine all ingredients for the topping in a bowl, using a fork or your hands to blend the mixture until it forms moist clumps.

In a saucepan, stir together all the ingredients for the filling except for the orange zest and place over medium heat. Bring to a simmer, then cook just until the cranberries begin to soften and pop, stirring frequently. Remove from the heat and stir in the orange zest.

Transfer the cranberry mixture to a 9-inch pie or baking dish. Sprinkle the crumble topping evenly over the cranberries.

Bake 20 minutes, or until the juices are bubbling and the topping is golden brown.

Serve warm or at room temperature.

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

baking powder

2% milk

dark rum

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

Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream

Pecan pie

flour,

pack sweet shortcrust pastry

butter, softened

golden caster sugar

golden syrup

maple syrup

eggs, beaten

pecan halves

whipped,

On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.

Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

Easy-to-make turkey cupcakes are a fun project to do with kids, a way to use up leftover Halloween candy, and guests will gobble them up!

Turkey Cupcakes

chocolate cupcakes

chocolate frosting

Double Stuf Oreo cookies

Whoppers

Miniature peanut butter cups

Candy corn

Yellow icing

Red icing

Bake and cool the cupcakes, then frost the top of the cupcakes in an even layer of chocolate frosting.

Put a little bit of chocolate frosting around the middle of the Oreos on one end (this helps the candy corn stick a little bit better). Then place 5 pieces of candy corn tip-side-down into the Oreos.

Put a dab of chocolate frosting on the bottom of the Oreos (on the opposite end from the candy corn). Then place these on top of another Oreo cookie, so they are perpendicular to each other. It helps to have them sitting against a wall or a solid surface so they can set up without falling over. Allow the frosting to set so they stick together.

Meanwhile, cut a small sliver off one end of your miniature peanut butter cups.

Flip the cookies over so the candy corn is on the bottom, but keep them pushed up against the wall or your solid surface. Place a dab of frosting on the miniature peanut butter cups and place them on them Oreo cookies so that the ridged part of the peanut butter cup is facing up (the same direction as the candy corn).

Place a small dab of frosting on both the top of the peanut butter cup and the Oreo cookies and attach a Whopper so that it is touching the frosting on both the peanut butter cup and the Oreo.

Cut off the tip ends of candy dorn. Add a dab of yellow icing to the middle of the Whopper and attach the candy corn tips for the beaks. Add two yellow dots for the eyes and then a chocolate sprinkle or mini chocolate chips for the center of the eyes.

Once the beak is secure and set, you can flip the turkeys over. Use icing to draw some little yellow feet. Use red icing to add a gobbler under the turkey&#039;s beak. Carefully set them on top of the frosted chocolate cupcakes and serve!

Slightly-spiced pumpkin cupcakes piled high with cream cheese frosting.

Pumpkin Cupcakes with Cream Cheese Frosting

all-purpose flour

baking soda

nutmeg

cloves

pumpkin

vegetable oil

unsalted butter (at room temperature)

cream cheese (at room temperature)

Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.

In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

Using a decorating bag and tip (I used the Ateco #827 tip) or an offset spatula, frost the tops of the cupcakes. (If you like the frosting piled high as pictured, this is the perfect amount of frosting. If you prefer less, you can scale the frosting down.) The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

https://embed.mediavine.com/videos/iOixiZoq6

Pumpkin Cupcakes that are wonderfully moist, loaded with warm spice, and topped with the best cream cheese frosting!

Delicious apple pie recipe with a flaky pie crust and flavorful fruit filling. The perfect dessert for the holidays and special occasions!

Classic Apple Pie

all-purpose flour (plus more for dusting)

water (chilled)

brown sugar (packed)

lemon zest

½ pound granny smith apples

apples (or Fuji)

unsalted butter (softened

egg (beaten for egg wash)

Mix the Flour and Salt

Keep the measured ice water and diced butter in the refrigerator until ready to use. In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10-seconds.

Pie Crust

Top 37 thanksgiving dessert recipes from across the web

The most viewed thanksgiving dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 37 thanksgiving dessert recipes from across the web

The most viewed thanksgiving dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Apple Crisp

Sweet Potato Pumpkin Pie Recipe

Pumpkin Cheesecake

White Chocolate Cheesecake with Ras...

Orange Cranberry Crumble

Pecan Pie Cobbler

Pecan pie

Turkey Cupcakes

Pumpkin Cupcakes with Cream Cheese ...

Classic Apple Pie

Gluten-Free Pumpkin Pie (with Homem...

No Bake Peanut Butter Pie

Mini Blueberry Pies

The BEST Carrot Cake

Cinnamon Roll Pumpkin Pie

Easy Maple Frosting

Mini Banana Pudding Cheesecake

Eggless Pumpkin Pie

Sweet Potato Pie

Easy Pecan Pie Cobbler

Pumpkin Pie For One

Maple Brown Butter Pumpkin Pie

Apple Butter Pie

Brownie Pecan Pie

Apple Pie Wontons

Mini No-Bake Pumpkin Spice Cheeseca...

Salted Caramel Apple Pie Cheesecake

Easy Pecan Pie Recipe

No Bake Mini Pumpkin Cheesecakes Re...

Vegan Sweet Potato Pie

Best Ever Pie Crust

Dutch Apple Pie Cookies

Butterscotch Pie

Easy Pumpkin Cake (With Cake Mix Bo...

Apple Galette

Paula Deen's Pumpkin Bars

The most viewed thanksgiving dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine