Thanksgiving is a time for family, friends, and of course, a delicious feast! While the turkey and sides often take center stage, the dessert course is the grand finale that everyone eagerly anticipates. If you’re hosting a large gathering this Thanksgiving, you’ll need dessert recipes that are easy to make, can be prepared ahead of time, and most importantly, can feed a crowd. Forget individual portions and embrace the beauty of sharing! This guide offers several crowd-pleasing Thanksgiving dessert recipes, complete with detailed instructions and tips to ensure your holiday is a sweet success.
**Why Crowd-Pleasing Desserts are Essential for Thanksgiving**
Hosting Thanksgiving is a joyous occasion, but it can also be a lot of work. When you’re cooking for a large group, the last thing you want is to be stuck in the kitchen all day making intricate individual desserts. Crowd-pleasing desserts are designed to simplify the process. They’re typically:
* **Easy to Prepare:** Recipes often involve simple techniques and readily available ingredients.
* **Make-Ahead Friendly:** Many can be made a day or two in advance, freeing up your time on Thanksgiving Day.
* **Scalable:** Easily adjusted to serve more or fewer people.
* **Visually Appealing:** Designed to look impressive on a buffet table or dessert spread.
* **Delicious:** Most importantly, they taste amazing and appeal to a wide range of palates.
**Recipe 1: Classic Pumpkin Pie (with a Twist!)**
No Thanksgiving dessert table is complete without a pumpkin pie. This recipe builds upon the classic with a hint of maple syrup and a buttery, flaky crust.
**Ingredients:**
* **For the Crust:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
* **For the Filling:**
* 1 (15 ounce) can pumpkin puree
* 1 (12 ounce) can evaporated milk
* 3/4 cup packed brown sugar
* 1/4 cup maple syrup
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* Optional: Whipped cream or vanilla ice cream, for serving
**Instructions:**
1. **Make the Crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
2. **Chill the Dough:** Flatten the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
3. **Roll Out the Crust:** On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp the crust decoratively.
4. **Blind Bake the Crust (Optional):** For a crispier crust, blind bake it. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until lightly golden brown. Let cool completely.
5. **Make the Filling:** In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, maple syrup, eggs, cinnamon, ginger, cloves, and salt until smooth.
6. **Pour and Bake:** Pour the pumpkin filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
7. **Cool and Serve:** Let the pie cool completely before slicing and serving. Serve with whipped cream or vanilla ice cream, if desired.
**Tips for Success:**
* **Use Cold Ingredients:** Cold butter and ice water are essential for a flaky pie crust.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, resulting in a tough crust.
* **Blind Baking Prevents a Soggy Bottom:** Blind baking the crust ensures a crispy bottom, especially if your filling is very moist.
* **Check for Doneness:** The pie is done when the filling is set but still slightly jiggly in the center. It will continue to set as it cools.
* **Make Ahead:** Pumpkin pie can be made a day or two in advance and stored in the refrigerator.
**Recipe 2: Apple Crisp (Individual or Giant)**
Apple crisp is a comforting and easy-to-make dessert that’s perfect for a crowd. You can bake it in a large baking dish or divide it into individual ramekins for a more elegant presentation.
**Ingredients:**
* 6-8 medium apples (such as Honeycrisp, Granny Smith, or Gala), peeled, cored, and sliced
* 1/2 cup all-purpose flour
* 1/2 cup rolled oats
* 1/2 cup packed brown sugar
* 1/4 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 cup cold unsalted butter, cut into cubes
* Optional: 1/4 cup chopped walnuts or pecans
* Optional: Vanilla ice cream or whipped cream, for serving
**Instructions:**
1. **Prepare the Apples:** In a large bowl, toss the sliced apples with 1/4 cup granulated sugar and a pinch of cinnamon.
2. **Make the Crumble Topping:** In a separate bowl, combine the flour, oats, brown sugar, remaining granulated sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped nuts, if using.
3. **Assemble the Crisp:** Transfer the apples to a 9×13 inch baking dish (or individual ramekins). Sprinkle the crumble topping evenly over the apples.
4. **Bake:** Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the topping is golden brown and the apples are tender.
5. **Cool and Serve:** Let the crisp cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
**Tips for Success:**
* **Choose the Right Apples:** Use a combination of tart and sweet apples for the best flavor and texture.
* **Don’t Overcrowd the Dish:** If you’re using a smaller baking dish, you may need to reduce the amount of apples.
* **Toast the Nuts (Optional):** Toasting the nuts before adding them to the crumble topping enhances their flavor.
* **Make Ahead:** The apple crisp can be assembled a day in advance and stored in the refrigerator. Add the crumble topping just before baking.
* **Adjust Baking Time:** Baking time may vary depending on the size and type of baking dish you use.
**Recipe 3: Pecan Pie Bars**
Pecan pie is another Thanksgiving classic, but these pecan pie bars are a fun and easy twist on the traditional pie. They’re also much easier to slice and serve to a crowd.
**Ingredients:**
* **For the Crust:**
* 1 1/2 cups all-purpose flour
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup powdered sugar
* 1/4 teaspoon salt
* 3-4 tablespoons ice water
* **For the Filling:**
* 1 cup packed brown sugar
* 1/2 cup light corn syrup
* 1/4 cup (1/2 stick) unsalted butter, melted
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 cups pecan halves
**Instructions:**
1. **Make the Crust:** In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
2. **Press into Pan:** Press the dough evenly into the bottom of a 9×13 inch baking pan. Prick the crust all over with a fork.
3. **Bake the Crust:** Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden brown. Let cool slightly.
4. **Make the Filling:** In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth. Stir in the pecan halves.
5. **Pour and Bake:** Pour the pecan filling over the pre-baked crust. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the filling is set and golden brown.
6. **Cool and Cut:** Let the bars cool completely before cutting into squares.
**Tips for Success:**
* **Pre-Bake the Crust:** Pre-baking the crust prevents it from becoming soggy from the filling.
* **Use High-Quality Pecans:** The flavor of the pecans is crucial to the success of this recipe.
* **Don’t Overbake:** Overbaking the filling can make it tough.
* **Cool Completely Before Cutting:** Cooling the bars completely allows the filling to set properly, making them easier to cut.
* **Make Ahead:** Pecan pie bars can be made a day or two in advance and stored in an airtight container at room temperature.
**Recipe 4: Cranberry Bliss Bars (Inspired by Starbucks)**
These cranberry bliss bars are a festive and flavorful alternative to traditional Thanksgiving desserts. They’re inspired by the popular Starbucks treat and are sure to be a hit with your guests.
**Ingredients:**
* **For the Bars:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup white chocolate chips
* 1 cup dried cranberries
* 1/2 cup chopped walnuts
* **For the Cream Cheese Frosting:**
* 4 ounces cream cheese, softened
* 1/4 cup (1/2 stick) unsalted butter, softened
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 2-3 tablespoons milk
* **For the Garnish:**
* 1/4 cup white chocolate chips, melted
* 1/4 cup dried cranberries, chopped
**Instructions:**
1. **Make the Bars:** In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
2. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
3. **Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the white chocolate chips, dried cranberries, and chopped walnuts.
4. **Spread into Pan:** Spread the batter evenly into a 9×13 inch baking pan.
5. **Bake:** Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. **Cool Completely:** Let the bars cool completely in the pan before frosting.
7. **Make the Cream Cheese Frosting:** In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and milk, adding more milk if needed to reach desired consistency.
8. **Frost and Garnish:** Spread the cream cheese frosting evenly over the cooled bars. Drizzle with melted white chocolate and sprinkle with chopped dried cranberries.
9. **Cut and Serve:** Cut the bars into squares and serve.
**Tips for Success:**
* **Don’t Overbake:** Overbaking the bars can make them dry.
* **Use Softened Butter and Cream Cheese:** Softened butter and cream cheese are essential for a smooth and creamy frosting.
* **Chill the Bars (Optional):** Chilling the bars before cutting makes them easier to cut and helps the frosting set.
* **Adjust Sweetness:** Adjust the amount of powdered sugar in the frosting to your desired level of sweetness.
* **Make Ahead:** Cranberry bliss bars can be made a day or two in advance and stored in the refrigerator.
**Recipe 5: Chocolate Lava Cakes (Individual or Large Batch)**
For a decadent and impressive dessert, try making chocolate lava cakes. These individual cakes have a molten chocolate center that will wow your guests. While they can be made individually, it is also possible to scale up the recipe and bake them in a large pan for easy serving.
**Ingredients:**
* 8 ounces bittersweet chocolate, chopped
* 1/2 cup (1 stick) unsalted butter
* 2 large eggs
* 2 large egg yolks
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour
* Pinch of salt
* Optional: Powdered sugar or raspberries, for garnish
**Instructions (Individual Cakes):**
1. **Prepare Ramekins:** Preheat oven to 425°F (220°C). Grease and flour 6 individual ramekins.
2. **Melt Chocolate and Butter:** In a heatproof bowl set over a saucepan of simmering water (or in the microwave), melt the chocolate and butter together, stirring until smooth.
3. **Whisk Eggs and Sugar:** In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and pale.
4. **Combine Mixtures:** Gradually whisk the melted chocolate mixture into the egg mixture until combined. Stir in the flour and salt.
5. **Pour into Ramekins:** Pour the batter into the prepared ramekins, filling them about 3/4 full.
6. **Bake:** Bake for 12-15 minutes, or until the edges are set but the center is still soft. The tops should be slightly cracked.
7. **Invert and Serve:** Let the cakes cool in the ramekins for a few minutes, then carefully invert them onto plates. Garnish with powdered sugar or raspberries, if desired.
**Instructions (Large Batch):**
1. **Prepare Pan:** Preheat oven to 425°F (220°C). Grease and flour a 9×13 inch baking pan.
2. **Melt Chocolate and Butter:** In a heatproof bowl set over a saucepan of simmering water (or in the microwave), melt the chocolate and butter together, stirring until smooth.
3. **Whisk Eggs and Sugar:** In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and pale.
4. **Combine Mixtures:** Gradually whisk the melted chocolate mixture into the egg mixture until combined. Stir in the flour and salt.
5. **Pour into Pan:** Pour the batter into the prepared pan, spreading evenly.
6. **Bake:** Bake for 20-25 minutes, or until the edges are set but the center is still soft. The top should be slightly cracked.
7. **Cool and Serve:** Let the cake cool slightly before cutting into squares and serving. Garnish with powdered sugar or raspberries, if desired.
**Tips for Success:**
* **Use High-Quality Chocolate:** The flavor of the chocolate is crucial to the success of this recipe.
* **Don’t Overbake:** Overbaking the cakes will result in a solid center, rather than a molten one.
* **Serve Immediately:** Chocolate lava cakes are best served immediately while the center is still molten.
* **Adjust Baking Time:** Baking time may vary depending on your oven.
* **Make Ahead (Partial):** The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Bring to room temperature before baking. For the large batch version the same applies, you can prepare the batter ahead of time. You can also bake it ahead of time, but the molten center effect will be lost, resulting in a rich chocolate cake. This is still a delicious alternative.
**Recipe 6: Thanksgiving Trifle**
A trifle is a layered dessert that’s perfect for a crowd because it’s visually stunning and easily scalable. You can customize it with your favorite Thanksgiving flavors.
**Ingredients:**
* 1 (14 ounce) pound cake, cut into cubes
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* 1 (16 ounce) can cranberry sauce
* 1 (12 ounce) container whipped topping, thawed
* 1/2 cup chopped pecans or walnuts, toasted
* Optional: Fresh cranberries or orange zest, for garnish
**Instructions:**
1. **Make the Cream Cheese Filling:** In a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. **Assemble the Trifle:** In a large trifle bowl or serving dish, layer the pound cake cubes, cream cheese filling, cranberry sauce, whipped topping, and nuts. Repeat the layers until all ingredients are used.
3. **Chill:** Cover and chill the trifle for at least 2 hours before serving.
4. **Garnish:** Garnish with fresh cranberries or orange zest, if desired.
**Tips for Success:**
* **Use Store-Bought or Homemade Pound Cake:** You can use store-bought or homemade pound cake for this recipe.
* **Toast the Nuts:** Toasting the nuts enhances their flavor and texture.
* **Chill Thoroughly:** Chilling the trifle allows the flavors to meld together and the layers to set.
* **Customize the Layers:** Feel free to customize the layers with your favorite Thanksgiving flavors, such as pumpkin pie filling, apple pie filling, or gingerbread cookies.
* **Make Ahead:** Thanksgiving trifle can be made a day in advance and stored in the refrigerator.
**Recipe 7: Pumpkin Cheesecake Bars**
These pumpkin cheesecake bars combine the best of two classic Thanksgiving desserts: pumpkin pie and cheesecake. They are creamy, decadent, and perfect for a crowd.
**Ingredients:**
* **For the Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 6 tablespoons (3/4 stick) unsalted butter, melted
* **For the Filling:**
* 2 (8 ounce) packages cream cheese, softened
* 1 cup granulated sugar
* 1 (15 ounce) can pumpkin puree
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
**Instructions:**
1. **Make the Crust:** In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13 inch baking pan.
2. **Bake the Crust:** Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool slightly.
3. **Make the Filling:** In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, and nutmeg. Beat until just combined.
4. **Pour and Bake:** Pour the pumpkin cheesecake filling over the pre-baked crust. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the filling is set.
5. **Cool and Chill:** Let the bars cool completely in the pan, then chill in the refrigerator for at least 2 hours before cutting into squares.
**Tips for Success:**
* **Use Room Temperature Cream Cheese:** Using room temperature cream cheese will ensure a smooth and creamy filling.
* **Don’t Overbake:** Overbaking the cheesecake bars can cause them to crack.
* **Chill Thoroughly:** Chilling the bars allows the filling to set properly and makes them easier to cut.
* **Use a Water Bath (Optional):** For an even creamier cheesecake, bake the bars in a water bath. Wrap the bottom of the baking pan in foil and place it in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the baking pan.
* **Make Ahead:** Pumpkin cheesecake bars can be made a day or two in advance and stored in the refrigerator.
**Serving Your Thanksgiving Dessert Spread**
* **Presentation is Key:** Arrange your desserts on a visually appealing dessert table. Use different heights and textures to create interest.
* **Offer Variety:** Provide a variety of desserts to cater to different tastes and preferences.
* **Include Dietary Options:** Consider offering a gluten-free or vegan option for guests with dietary restrictions.
* **Label Your Desserts:** Label each dessert with its name and ingredients, especially if you have guests with allergies.
* **Provide Serving Utensils:** Make sure to provide appropriate serving utensils for each dessert.
* **Offer Coffee and Tea:** Coffee and tea are the perfect accompaniments to a Thanksgiving dessert spread.
**Final Thoughts**
Thanksgiving is a time to celebrate with loved ones and enjoy delicious food. These crowd-pleasing dessert recipes will help you create a memorable and stress-free holiday feast. By choosing recipes that are easy to make, can be prepared ahead of time, and appeal to a wide range of palates, you can ensure that your Thanksgiving dessert spread is a sweet success. So, gather your ingredients, preheat your oven, and get ready to bake up a storm! Happy Thanksgiving!