10 Best Thanksgiving Desserts You NEED to Try!
We think you have already planned for your thanksgiving day and what you will make for dinner, but did you decided what thanksgiving themed desserts are you making?
If not, or if you have little of choices then these 10 incredible desserts will bring much joy to your evening!
1. Cranberry Upside-Down Cake
Servings: 8
Ingredients:
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 3 cups cranberries fresh or frozen
- 15.25 oz box yellow cake mix
- 1 cup orange juice
- 1/3 cup vegetable oil
- 1/4 cup cornmeal
- 3 eggs large or extra-large
Instructions:
- Preheat the oven to 350 degrees F.
- Melt the butter in a 10-inch well-seasoned cast-iron skillet.
- Add the brown sugar and stir to combine. Stir continuously until the sugar melts which should take 2-3 minutes.
- Remove the pan from the heat and add the cranberries, a few at a time until the entire surface of the butter and sugar mixture is completely covered.
- Add the cake mix, orange juice, vegetable oil, cornmeal, and eggs to a large bowl and mix with an electric mixer for two minutes.
- Carefully pour the cake batter over the cranberries.
- Place the skillet in the oven and bake for 35 minutes or until a wooden skewer or toothpick inserted in the center comes out clean.
- As soon as the cake comes out of the oven, immediately place a serving plate over the top of the skillet. Use potholders and holding the plate and skillet together, carefully and quickly turn them both upside down. Remove the pan.
View the original recipe via Grits and Pinecones
2. French Silk Pie
Servings: 8
Ingredients:
French Silk Pie:
- 1 graham cracker crust recipe
- 1/2 cup unsalted butter, room temp
- 3/4 cup sugar
- 2 oz unsweetened chocolate squares
- 1 tsp vanilla extract
- 2 eggs at room temperature
Whipped topping:
- 1 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1/2 tsp vanilla
Instructions:
French Silk Pie:
- Place chocolate in a microwave safe bowl. Melt the chocolate in 30 seconds increments, until completely melted. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar. About 10-14 minutes.
- Mix in the melted (slightly cooled) chocolate and the vanilla. Mix for 30 seconds. Add the eggs, 1 at a time. Beat on medium speed for 5 minutes after each addition. Scrape down the sides of the bowl as necessary. you want to make sure there are no grains of sugar.
- Gently place the chocolate mixture into your pie crust. Chill for 2 hours, or until set.
Whipped Topping:
- Place the heavy cream, powdered sugar, and vanilla in the bowl of your stand mixer. Using teh whisk attachment beats until stiff peaks form. Spread the whipped topping over the chilled pie. Garnish with chocolate curls.
View original recipe via Salt and Baker
3. Pumpkin Cheesecake Dessert
Servings: 20
Ingredients:
Gingersnap Crust:
- 1 cup gingersnap cookie crumbs
- 2/3 cup graham cracker crumbs
- 1/2 cup granulated sugar
- 1/4 cup butter melted
Cheesecake:
- 24 oz cream cheese softened (three 8 oz blocks of cream cheese)
- 1 1/2 cups granulated sugar
- 2 tsp vanilla
- 4 egs
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Topping
- 3 cups whipped cream (or use Cool Whip)
- 2 tsp cinnamon
Instructions
Gingersnap Crust:
- Put gingersnap crumbs, graham cracker crumbs, granulated sugar, and melted butter in a bowl. Use a fork to stir until combined.
- Press into a 9×13 inch pan. Set aside.
Cheesecake:
- Beat softened cream cheese until smooth. Add granulated sugar and vanilla. Beat until smooth, scraping the sides of the bowl as needed.
- Lightly whisk four eggs in a small bowl to break them up but do not beat them. Stir the eggs into the cream cheese mixture just until combined. Do not over mix or beat.
- Remove three cups of cheesecake batter and spread over prepared gingersnap crust.
- Place in the freezer for 20-25 minutes.
- Add pumpkin puree, cinnamon, and nutmeg to the remaining batter. Mix until combined.
- Remove pan from freezer. Pour the pumpkin cheesecake batter over the hardened plain cheesecake layer.
- Bake at 350˚F for 45-50 minutes. The center should be set but still jiggly.
- Place on a cooling rack to cool completely.
- Cover and chill in the fridge for 5-6 hours or overnight.
- Remove from fridge and cover with whipped cream or Cool Whip. Sprinkle with cinnamon. Store in the fridge.
View original recipe via The Gunny Sack
4. Caramel Apple Galette
Servings: 2
Ingredients:
Pastry:
- 3 cups (420g) all-purpose flour, with additional for kneading
- 1/2 cup (95g) granulated sugar
- 1/2 tsp kosher salt
- 1 cup (200g; 2 sticks) cold unsalted butter, cubed
- 1/2 cup (120 mL) ice cold water
Filling:
- 4-5 large apples, peeled and sliced into 1/4 inch slices
- 1/2 cup (95g) packed light or dark brown sugar
- 1/4 cup (35g) all-purpose flour
- 2 teaspoons fresh lemon juice
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 large egg well-beaten with 1 tbsp milk
Caramel Sauce:
- 1/2 cup (115g) water
- 1 1/4 cups (240g) granulated sugar
- 1/2 tsp kosher salt
- 1 cup (225g) heavy cream
- 1 tsp (5g) vanilla extract
Instructions:
Crust:
- Whisk the sugar, salt, and 3 cups flour together in a medium bowl. Using a pastry cutter, a food processor, or using your fingers, cut in the extremely cold butter (I leave mine in the freezer for 10 minutes before using) until the mixture resembles coarse, pea-sized crumbs. Add the water and mix gently until the flour is moistened.
- Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into 2 separate dough balls and flatten them into thick disks. Wrap each disk separately in plastic wrap and refrigerate for at least 1 hour.
Filling:
- As the dough rests, mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover bowl with plastic wrap and let sit in the fridge until the dough is ready.
Bake:
- Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll one of the dough disks into a 12-inch shape (round is a shape. Oval is good. Rectangle works, too.) Transfer dough to the prepared baking sheet.
- Arrange the apples onto the center of the dough in one single layer. They can overlap, but do not pile them on like an apple pie. Leave a 1-2 inch border around the pastry. Fold the edges of the dough over the apples, overlapping the dough where needed. Remember, this is rustic, so be as imperfect as you want. Press gently to seal the edges, then brush the crust with the egg wash and sprinkle the raw sugar over the crust.
- Bake until the filling is bubbly and the crust is golden brown, about 33-35 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
- Repeat baking instructions with the second dough disk and the rest of the apples to create a second galette.
- Serve with a hearty drizzle of caramel sauce on top.
Caramel Sauce:
- In a 3-quart stainless steel saucepan with a candy thermometer attached, combine water, sugar, and salt over medium heat. Stir with a fork until the syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 7-10 minutes, shaking and swirling the pan as needed. Remember, no stirring! Continue cooking until syrup is a medium amber color, not too dark. Immediately add cream (this will make the caramel act up, bubbling and spitting so be careful) and reduce heat to medium-low.
- Stirring constantly with a heat-resistant spatula, simmer until caramel is 225 degrees F (107 degrees C) on a candy or digital thermometer, it'll take about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract, and cool to room temperature. Caramel will be runny while warm, but will thicken as it cools. Rewarm with a touch of cream over low heat in a saucepan if needed when cold.
View original recipe via Sweet Tea & Thyme
5. Partridgeberry Cake
Servings: 1 bundt cake
Ingredients:
Partridgeberry Bundt Cake:
- 2 cups partridgberries -I used frozen
- 2 cups all purpose flour -see ‘Recipe Notes’ below
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.5 tbsp orange zest -from about 3-4 oranges
- 1 tbsp fresh rosemary -optional, minced
- 250 g cream cheese -I used ‘light’ (softened)
- 1 cup unsalted butter -at room temperature
- 3/4 cup sugar
- 2 tsp orange extract
- 4 eggs -I used ‘large’
- baking spray -for greasing bundt pan
Orange Icing Sugar Glaze:
- 1 cup icing sugar
- 2 tbsp orange juice
- 1/2 tsp orange extract
Instructions:
Partridgeberry Bundt Cake:
- Dust partridgeberries with about 1 tbsp of flour and lay to one side.
- Then, In a bowl, combine flour, baking powder, baking soda, salt, orange zest and rosemary (if using). Stir to combine and lay to one side. Also, preheat oven to 325 F.
- In a stand mixer on medium speed (or in a bowl using a hand mixer) combine cream cheese, butter and sugar. Blend until smooth and combined, about 3 minutes, stopping to scrape sides of bowl once or twice.
- Add orange extract and blend about 30 seconds.
- Add eggs, one at a time, until just combined.
- Blend in reserved flour mixture.
- Next, stir in partridgeberries with a spatula.
- Spray 10 inch bundt pan with baking spray. Scoop cake mixture into pan (it will be thick). Smooth top. Tap pan down 15-20 times on a hard surface to allow it to settle.
- Bake 50-55 minutes or until wooden skewer comes out clean. Because oven temperatures vary, check on at the 45-50 minute mark.
- Once baked, let cool 30 minutes before releasing from pan and further cooling on a rack.
- Allow to FULLY cool before icing. Once cool, drizzle with icing sugar glaze or enjoy as is.
Orange Icing Sugar Glaze:
- Combine all ingredients in a bowl, stir until smooth and combined. Drizzle or spoon over COOLED cake.
View original recipe via Girl Heart Food
6. Pumpkin Ice Cream with Coconut Caramel and Praline Pecans
Servings: 6
Ingredients:
For the pumpkin ice cream:
- 2/3 cup pumpkin puree* (homemade is preferable)
- 2/3 cup coconut caramel (recipe follows)
- 1 can coconut cream** (chilled in the fridge for a few hours)
- 2 tsp cinnamon
For topping:
toasted coconut chips, maple-spiced pecans (recipe follows), coconut caramel (recipe follows)
For the coconut caramel:
- 1 can coconut cream
- 6 Tbs coconut sugar
- pinch of flaky sea salt
For the maple-spiced pecans:
- 1 cup pecans
- 1 tsp pumpkin spice
- 1 Tbs maple syrup
Instructions:
Make the coconut caramel:
- In a small pot, combine 1 can coconut cream, and 6 Tbs of coconut sugar.
- Bring to a boil, reduce heat, and simmer for 15-20 minutes, stirring often, until light amber in color. Let cool.
- Divide the caramel sauce by setting aside 2/3 cup for the ice cream, and the rest - for drizzling on top.
Make the pecan praline:
- Preheat oven to 350° F.
- Mix 1 cup of pecans with 1 Tbs maple syrup, 1 tsp pumpkin spice, and a pinch of salt. Bake for 8-10 minutes. Let cool, and roughly chop.
Make the ice cream:
- In a medium bowl, add 2/3 cup pumpkin puree, 2/3 cup coconut caramel, 2 tsp cinnamon, and mix.
- Remove the can of coconut cream from the fridge, and carefully scoop out the solid part, leaving the remaining liquid for some other use.
- Using a hand mixer, whip the cream for 5 minutes, or until stiff peaks form.
- Combine the whipped cream with the pumpkin pure mix from step 1.
- Scoop mixture into a gallon ziplock bag, squeeze out as much air as possible, and lay flat on a tray. Freeze for about an hour.
- Remove the frozen ice cream, and break into pieces. Place in food processor, and blend. You may need to add a bit of coconut milk to help blend until you get a soft serve consistency.
- You can freeze again, or serve as is, topped with the praline pecans, toasted coconut chips, and drizzled with the remaining coconut caramel.
7. Pumpkin Bundt Cake
Servings: 16
Ingredients:
- 2 1/2 cups (17.5 ounces, 496 grams) granulated sugar
- 1 cup (8 ounces, 227 grams) canola oil
- 3 large eggs
- 3 cups (15 ounces, 425 grams) all-purpose flour
- 2 1/2 teaspoons Pumpkin Spice
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 15 ounce can solid-pack pumpkin
- Confectioners' sugar for dusting optional
Instructions:
- Preheat oven to 350° F.
- In a large bowl, combine the sugar and oil; beat on medium until well blended.
- Add eggs, one at a time, beating well after each addition.
- Using a small wire strainer, sift in pumpkin spice, baking soda, and salt; beat well to fully incorporate.
- Add pumpkin; beat well to fully incorporate.
- Add flour; beat on low just until combined. Scrape down sides with wooden spoon; stir to ensure that flour is fully combined.
- Transfer to a greased 10-inch Bundt pan. Bake 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
- Dust with confectioners' sugar, if desired.
View original recipe via The Pudge Factor
8. Apple Dapple Cake with Caramel Glaze
Servings: 12
Ingredients:
Cake Ingredients:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup pecans chopped
- 1 cup vegetable or coconut oil
- 2 cups granulated sugar
- 3 eggs
- 2 tsp pure vanilla extract
- 3 cups raw apples peeled and finely chopped (about 3 large apples)
Caramel Glaze Ingredients:
- 1 cup packed light brown sugar
- 1/4 cup heavy cream or half and half
- 3/4 cup butter (1-1/2 sticks)
Instructions:
Cake:
- Preheat the oven to 350 degrees F.
- Rub the bottom and sides of the cake pan with a little butter, shortening, or use baking spray. Make sure to get into the corners and all the way up the sides. Flour the sides and bottom of the pan by scooping a bit of flour into the pan, then shaking and tapping to coat the bottom and sides of the pan with flour; dump out the excess. (This hint is from my friend Harriet - You can also substitute a little sugar for the flour which will give you an even sweeter crunchier crust.)
- n a large mixing bowl add the oil, sugar, eggs and vanilla. Use an electric mixer and mix well. In a separate bowl add the flour, salt, and baking soda. Mix well with a fork. Add the dry ingredients to the wet ingredients and combine. Fold in the apples and pecans and combine, but do not over mix.
- Spoon the batter into the prepared cake pan and bake in the oven for one hour.
Caramel Glaze:
- About ten minutes before the cake is done, make the Caramel Glaze by combining the brown sugar, cream, and butter in a small saucepan over medium-high heat. After the mixture comes to a boil, lower the heat and simmer for about 3 minutes.
- When the cake is done, remove from the oven and pour the caramel glaze over the hot cake while it is still in the cake pan.
- Place the cake on a cooling rack and allow it to cool completely before removing it from the pan.
View original recipe via Grits and Pinecones
9. Gluten-Free Pumpkin Pies
Servings: 6-9
Ingredients:
Crust Ingredients:
- 2 cups Cup4Cup Multipurpose Gluten-free flour
- 1 tsp. pink Himalayan salt
- 1/2 tsp. aluminum-free baking powder
- 2/3 cup organic palm shortening
- 6 tbsp. cold water (plus 2 tbsp. additional, if needed)
Filling Ingredients:
- 15 oz. can organic pumpkin puree
- 3/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. pink Himalayan salt
- 14 oz. organic sweetened condensed coconut milk (or organic sweetened condensed milk)
- 2 eggs
Coconut Cream:
- 1 can full-fat coconut milk (cream only)
- 3 tsp. organic cane sugar
- 1/2 tsp. pure vanilla extract
- 2 tsp. pure maple syrup
- 1/4 tsp. cinnamon
Instructions:
- Preheat oven to 425 degrees F.
- Make the crust first. Combine the gluten-free flour, salt, and baking powder in a large mixing bowl.
- Using a pastry cutter or fork, cut in the palm shortening until the mixture becomes crumbly. You don’t want large chunks of shortening, the texture will be similar to sand.
- Stir in cold water. Start with 6 tbsp. of cold water and begin mixing until dough forms. If it appears too dry, add in a slight bit more cold water but you don’t want the dough to be too wet.
- Then, form dough into a ball, wrap in plastic wrap and place in the refrigerator to chill.
- In a large mixing bowl, combine pumpkin puree and spices. Stir to combine.
- In a small bowl, slightly beat the 2 eggs, then add to the pumpkin mixture along with the sweetened condensed milk. Stir again to combine. Set aside.
- While dough is still chilling, make the maple cinnamon coconut cream. In a small mixing bowl, add all cream ingredients and blend with a hand mixer. Cover and place in refrigerator until ready to serve.
- Grease a 12 count muffin tin with coconut oil.
- Remove the pie crust dough from the refrigerator and divide in half. Place one half of the crust onto parchment paper. Place another sheet of parchment paper on top and using a rolling pin roll out crust until you have about a 12 in. circle.
- Using a 4 in. round cookie cutter or bowl, cut out 4 in. round circles from the rolled out dough. Place the circles carefully into the muffin tin. Repeat process until all dough has been used. You should get about 18 mini pie crusts from one batch.
- Fill each pie crust with the pumpkin pie filing.
- Bake at 425 degrees F. for 15 minutes, then reduce the temperature down to 350 degrees F. and bake for an additional 35 minutes.
- Remove from oven and let cool completely before serving.
- Top with maple cinnamon coconut cream just before serving.
View original recipe via Wanderlust & Wellness
10. Flourless Chocolate Cake
Servings: 12
Ingredients:
Cake:
- 1 cup (6 ounces, 170 grams) bittersweet chocolate chips
- 1/2 cup (1 stick, 4 ounces, 113 grams) unsalted butter
- 3/4 cup (5.25 ounces, 149 grams) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder* optional
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup (1.5 ounces, 43 grams) Dutch-process cocoa
Ganache:
- 1 cup (6 ounces, 170 grams) bittersweet chocolate chips
- 1/2 cup (4 ounces, 113 grams) heavy cream
Whipped Ganache:
- 3/4 cup (4 ounces, 113 grams) bittersweet chocolate chips
- 1/4 cup plus 2 Tablespoons (3 ounces, 85 grams) heavy cream
Instructions:
- Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
Cake:
- Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft, about 2 minutes on 60% power. Stir until the chips melt, reheating briefly if necessary.
- Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Spoon the batter into the prepared pan. Bake the cake for 20 to 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
- Remove cake from the oven, and cool it in the pan for 5 minutes.
- Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a wire rack to cool completely before adding the ganache.
Ganache:
- Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Spoon the ganache over the cake, spreading it to drip over the sides a bit.
Whipped Ganache:
- Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Allow to cool to room temperature. Beat until thick and piping consistency. Pipe with #21 star tip.
- Allow the ganache to set for several hours before serving the cake. Yield: 8-inch cake, 8 to 12 servings.
View original recipe via Pudge Factor
You can get more ideas of snacks for your thanksgiving by checking these 15 Easy Appetizers for Party
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