Grandma’s Best Thanksgiving Desserts: Time-Tested Recipes for a Memorable Holiday
Thanksgiving is a holiday steeped in tradition, family, and of course, delicious food. While the turkey and stuffing often steal the spotlight, no Thanksgiving feast is truly complete without a show-stopping dessert. And who better to turn to for the most comforting and satisfying Thanksgiving desserts than Grandma? These recipes, passed down through generations, are filled with love, warmth, and the unmistakable flavor of home. They evoke cherished memories and create new ones with every bite. So, ditch the store-bought pie and embrace the magic of Grandma’s kitchen with these time-tested Thanksgiving dessert recipes.
This article will guide you through recreating some of the most beloved Thanksgiving dessert classics, complete with detailed instructions and tips to ensure your holiday baking is a resounding success. Get ready to impress your family and friends with these heartwarming treats!
## Classic Pumpkin Pie: A Thanksgiving Staple
No Thanksgiving dessert table is complete without a slice of creamy, spiced pumpkin pie. This recipe honors the traditional flavors while offering a few modern tweaks for an even better result. Grandma’s secret? A hint of ginger and a perfectly flaky crust.
**Ingredients:**
* **For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup cold vegetable shortening, cut into cubes
* 4-6 tablespoons ice water
* **For the Filling:**
* 1 (15-ounce) can pumpkin puree
* 1 (12-ounce) can evaporated milk
* 3/4 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 large eggs
* 1 teaspoon vanilla extract
**Instructions:**
1. **Make the Crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips 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. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. **Prepare the Filling:** In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add the eggs and vanilla extract and whisk until smooth.
3. **Assemble the Pie:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the pumpkin filling into the crust.
4. **Bake the Pie:** Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set but still slightly jiggly in the center. Let the pie cool completely on a wire rack before serving. Refrigerate any leftovers.
**Grandma’s Tip:** For an extra flaky crust, use very cold ingredients and avoid overworking the dough. You can also blind bake the crust for 15 minutes before adding the filling to prevent a soggy bottom.
## Apple Crisp: A Warm and Comforting Classic
Apple crisp is the epitome of autumn comfort food. This recipe features a sweet and tart apple filling topped with a buttery, crumbly oat topping. It’s easy to make and always a crowd-pleaser. Grandma always served this warm with a scoop of vanilla ice cream.
**Ingredients:**
* **For the Filling:**
* 6-8 medium apples (such as Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced
* 1/2 cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 tablespoon lemon juice
* **For the Topping:**
* 1 cup all-purpose flour
* 1 cup rolled oats
* 1 cup packed brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
**Instructions:**
1. **Prepare the Filling:** In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.
2. **Prepare the Topping:** In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. **Assemble the Crisp:** Pour the apple filling into a greased 9×13 inch baking dish. Sprinkle the oat topping evenly over the apples.
4. **Bake the Crisp:** 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. Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream.
**Grandma’s Tip:** For a richer flavor, add a handful of chopped pecans or walnuts to the topping. You can also use a mixture of different types of apples for a more complex flavor profile.
## Pecan Pie: A Southern Thanksgiving Treat
Pecan pie is a decadent and nutty dessert that’s a staple in Southern Thanksgiving celebrations. This recipe features a rich, buttery filling studded with crunchy pecans. Grandma always said the key to a perfect pecan pie is to use high-quality pecans and a generous amount of butter.
**Ingredients:**
* **For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup cold vegetable shortening, cut into cubes
* 4-6 tablespoons ice water
* **For the Filling:**
* 1 cup packed dark brown sugar
* 1/2 cup (1 stick) unsalted butter, melted
* 1/4 cup light corn syrup
* 1/4 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 3 large eggs, lightly beaten
* 1 1/2 cups pecan halves
**Instructions:**
1. **Make the Crust:** Follow the same instructions as for the pumpkin pie crust.
2. **Prepare the Filling:** In a large bowl, whisk together the brown sugar, melted butter, corn syrup, granulated sugar, vanilla extract, and salt. Add the beaten eggs and whisk until smooth. Stir in the pecan halves.
3. **Assemble the Pie:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the pecan filling into the crust.
4. **Bake the Pie:** Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely on a wire rack before serving. Refrigerate any leftovers.
**Grandma’s Tip:** To prevent the crust from burning, cover the edges with foil during the last 15-20 minutes of baking. You can also toast the pecans before adding them to the filling for a more intense nutty flavor.
## Sweet Potato Pie: A Creamy Southern Delight
Sweet potato pie is another Southern classic that’s perfect for Thanksgiving. This recipe features a creamy, spiced sweet potato filling that’s both comforting and delicious. Grandma always used freshly roasted sweet potatoes for the best flavor.
**Ingredients:**
* **For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup cold vegetable shortening, cut into cubes
* 4-6 tablespoons ice water
* **For the Filling:**
* 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup evaporated milk
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/4 teaspoon salt
**Instructions:**
1. **Make the Crust:** Follow the same instructions as for the pumpkin pie crust.
2. **Prepare the Filling:** In a large bowl, beat together the mashed sweet potatoes, sugar, softened butter, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and creamy.
3. **Assemble the Pie:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the sweet potato filling into the crust.
4. **Bake the Pie:** Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely on a wire rack before serving. Refrigerate any leftovers.
**Grandma’s Tip:** Roast the sweet potatoes instead of boiling them for a more concentrated flavor. You can also add a tablespoon of bourbon or rum to the filling for an extra touch of warmth.
## Cranberry Sauce: A Tart and Tangy Sidekick (Dessert Style)
While technically a side dish, cranberry sauce can easily double as a dessert element, especially when prepared with a touch of sweetness. This recipe transforms traditional cranberry sauce into a tangy and refreshing dessert topping for pies, cakes, or even yogurt parfaits. Grandma often stirred in chopped apples and oranges for added flavor and texture.
**Ingredients:**
* 1 (12-ounce) bag fresh cranberries
* 1 cup granulated sugar
* 1 cup water
* 1/2 cup orange juice
* 1/4 cup chopped pecans or walnuts (optional)
* 1/4 cup chopped apple (optional)
* 1 teaspoon orange zest
**Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, water, and orange juice.
2. **Cook the Sauce:** Bring the mixture to a boil over medium heat. Reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally.
3. **Add Optional Ingredients:** Stir in the chopped pecans or walnuts, chopped apple, and orange zest (if using).
4. **Cool and Serve:** Remove from heat and let cool completely. The sauce will thicken as it cools. Serve chilled or at room temperature as a topping for pies, cakes, ice cream, or yogurt.
**Grandma’s Tip:** For a smoother sauce, use an immersion blender to puree the mixture after cooking. You can also add a pinch of cinnamon or cloves for a warmer spice flavor.
## Pumpkin Roll: A Festive and Impressive Treat
A pumpkin roll is a visually stunning and incredibly delicious dessert that’s perfect for impressing your Thanksgiving guests. This recipe features a moist pumpkin cake filled with a creamy cream cheese frosting. It looks complicated, but it’s surprisingly easy to make.
**Ingredients:**
* **For the Cake:**
* 3/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup pumpkin puree
* **For the Filling:**
* 8 ounces cream cheese, softened
* 1/2 cup (1 stick) unsalted butter, softened
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt. In a separate bowl, beat the eggs and sugar until light and fluffy. Beat in the pumpkin puree. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan and spread evenly.
2. **Bake the Cake:** Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short end, roll up the cake with the towel. Let cool completely.
3. **Prepare the Filling:** In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
4. **Assemble the Roll:** Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake. Starting at the same short end, roll the cake back up tightly. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.
5. **Serve:** Before serving, dust the roll with powdered sugar. Slice and serve.
**Grandma’s Tip:** Be sure to roll the cake while it’s still warm to prevent it from cracking. You can also add chopped pecans or walnuts to the filling for added texture and flavor.
## Persimmon Pudding: A Unique and Regional Favorite
Persimmon pudding is a lesser-known but incredibly delicious dessert, especially popular in the Midwest. This recipe showcases the unique flavor of persimmons in a warm, spiced pudding. Grandma always used ripe, Hachiya persimmons for the best results.
**Ingredients:**
* 1 cup persimmon pulp (from about 4-6 ripe Hachiya persimmons)
* 1 cup all-purpose flour
* 1 cup granulated sugar
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* 1 cup milk
* 2 tablespoons melted butter
* 1 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Persimmon Pulp:** Scoop out the pulp from ripe Hachiya persimmons. Remove any seeds or skin. Mash the pulp until smooth.
2. **Combine Ingredients:** In a large bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt. Add the persimmon pulp, milk, melted butter, and vanilla extract. Mix until just combined.
3. **Bake the Pudding:** Pour the batter into a greased 8×8 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
**Grandma’s Tip:** Make sure your persimmons are very ripe before using them. They should be soft and almost jelly-like. If you can’t find Hachiya persimmons, you can use Fuyu persimmons, but the flavor will be slightly different. You can also add chopped nuts or raisins to the pudding for added texture.
## Bread Pudding with Whiskey Sauce: A Sophisticated Twist
Bread pudding is a classic comfort food that can be elevated for Thanksgiving with the addition of a rich whiskey sauce. This recipe transforms stale bread into a decadent and flavorful dessert. Grandma always used challah bread for its soft texture and slightly sweet flavor.
**Ingredients:**
* **For the Bread Pudding:**
* 8 cups stale bread, cubed (such as challah, brioche, or French bread)
* 4 large eggs
* 2 cups milk
* 1 cup heavy cream
* 1/2 cup granulated sugar
* 1/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1/2 cup raisins (optional)
* **For the Whiskey Sauce:**
* 1/2 cup (1 stick) unsalted butter
* 1 cup packed brown sugar
* 1/4 cup heavy cream
* 1/4 cup whiskey (such as bourbon or Scotch)
* 1 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Bread Pudding:** Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread the cubed bread in the prepared dish. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Pour the mixture over the bread, pressing down gently to ensure the bread is soaked. Sprinkle with raisins (if using). Let stand for 30 minutes to allow the bread to absorb the liquid.
2. **Bake the Bread Pudding:** Bake for 45-55 minutes, or until the top is golden brown and the pudding is set. Let cool slightly before serving.
3. **Prepare the Whiskey Sauce:** While the bread pudding is baking, prepare the whiskey sauce. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved. Stir in the heavy cream and whiskey. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the vanilla extract.
4. **Serve:** Serve the warm bread pudding with the warm whiskey sauce. Top with whipped cream or vanilla ice cream, if desired.
**Grandma’s Tip:** For a richer flavor, soak the bread in the custard mixture overnight in the refrigerator. You can also add chopped nuts or dried fruit to the bread pudding for added texture and flavor. Be careful not to overcook the whiskey sauce, as it can become too thick and sticky.
## Chocolate Bourbon Pecan Pie Bars: A Modern Twist on a Classic
These chocolate bourbon pecan pie bars take the flavors of pecan pie and combine them with chocolate and bourbon for a modern and irresistible Thanksgiving treat. They’re easier to make than a traditional pie and perfect for serving a crowd. Grandma would approve of this decadent update!
**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
* 4-6 tablespoons ice water
* **For the Filling:**
* 1 cup packed dark brown sugar
* 1/2 cup (1 stick) unsalted butter, melted
* 1/4 cup light corn syrup
* 2 tablespoons bourbon
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 large eggs, lightly beaten
* 1 cup pecan halves, roughly chopped
* 1/2 cup semi-sweet chocolate chips
**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 fingertips 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. Press the dough into the bottom of a 9×13 inch baking dish. Prick the crust all over with a fork. Bake in a preheated oven at 350°F (175°C) for 15 minutes.
2. **Prepare the Filling:** In a large bowl, whisk together the brown sugar, melted butter, corn syrup, bourbon, vanilla extract, and salt. Add the beaten eggs and whisk until smooth. Stir in the chopped pecans and chocolate chips.
3. **Assemble and Bake:** Pour the pecan filling over the pre-baked crust. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Let cool completely before cutting into bars.
**Grandma’s Tip:** For a richer flavor, toast the pecans before adding them to the filling. You can also use different types of chocolate chips, such as milk chocolate or dark chocolate, to customize the flavor. These bars are best stored in the refrigerator.
These are just a few of the many delicious Thanksgiving desserts that Grandma might have made. Feel free to adapt these recipes to your own tastes and preferences. The most important thing is to enjoy the process of baking and sharing these sweet treats with your loved ones. Happy Thanksgiving!