thanksgiving dessert recipes

Cinnamon Roll Apple Pie from Delish.com has the most beautiful crust. 

Cinnamon Roll Apple Pie

c. all-purpose flour,

c. (2 sticks) unsalted butter, cut into 1/2" pieces

sugar

kosher salt

apple cider vinegar

c. ice water (or more, if needed)

pie dough recipe (above),

tbsp. butter, softened

c. sugar

cinnamon

Cooking spray

apples (Granny smith, Honeycrisp, Gala) cored, peeled, and thinly sliced

granulated sugar

lemon

tbsp. all-purpose flour,

pure vanilla extract

milk

This classic baked custard gets a last-minute broil to create the smooth, crackable sugar crust.

Vanilla Crème Brûlée

c. light cream

c. heavy or whipping cream

vanilla extract

dark brown sugar

The BEST and most festive Thanksgiving and Christmas dessert! Plus its just 6 ingredients to make!

Cranberry Pie aka Nantucket Pie

cranberries

walnuts

Cake

eggs

butter

flour

Preheat oven to 350 degrees

Grease a springform pan (you really do need a springform (cheesecake) pan for this. An 8 or 9 inch work best.

In a medium bowl combine cranberries, walnuts and 1/2 cup of sugar. Toss well.

Pour mixture directly into your well-greased spring form pan.

Spread evenly and pat down a bit.

In a medium bowl, combine butter sugar and eggs. Mix until smooth add the  flour. Mix until smooth.

Batter is thick, spread batter gently over the cranberry/walnut mixture until all areas are covered. With a spatula and your fingers.

Place springform pan on a parchment paper lined  baking sheet (to catch drips…trust me) and bake for 30-35 minutes.

Once removed from the oven let it sit for 15 minutes. Then ever so gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove the ring.

Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to guide the topping away from the pan, if necessary, Newer pans just come right off no problem (be sure to grease your pan really well with an oil spray). If you want more of a thicker cakey-feel you can always the increase the batter ingredients by 50%, which I have done, however, this original way is how I like it best. I love the crispy edges that result from the sugar and cranberry juice!

Cool and serve.

One bite of Miranda Lambert's luscious chill-and-serve pie with its rich, crunchy peanut filling and you will forget all about peanut butter cups.

Peanut Butter Pie

refrigerated ready-to-use pie crust

cornstarch

salt

c. whole milk

peanut butter

heavy cream

peanuts

Preheat oven to 450 degrees F. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.

In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

To serve, top with whipped cream and garnish with chopped peanuts.

This pumpkin bread pudding is the ideal Thanksgiving dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.

20 Thanksgiving Desserts to Wow Everyone! Pumpkin Bread Pudding &amp; More

sourdough bread bread chunks)

pumpkin puree

brown sugar

pumpkin pie spice

salted butter

bourbon

Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.

Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.

Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.

Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you&#8217;d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.

Make the bourbon sauce

Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes 3/4 cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

Top 5 thanksgiving dessert recipes recipes from across the web

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

Top Tags

Cinnamon Roll Apple Pie

Vanilla Crème Brûlée

Cranberry Pie aka Nantucket Pie

Peanut Butter Pie

20 Thanksgiving Desserts to Wow Eve...

Top 5 thanksgiving dessert recipes recipes from across the web

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

Top Tags

Cinnamon Roll Apple Pie

Vanilla Crème Brûlée

Cranberry Pie aka Nantucket Pie

Peanut Butter Pie

20 Thanksgiving Desserts to Wow Eve...

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