Top 5 Thanksgiving Dessert Recipes That Will Wow Your Guests
Thanksgiving is a time for family, friends, and of course, food! While the turkey and stuffing often steal the show, the desserts are a crucial part of any memorable Thanksgiving feast. This year, impress your guests with these top 5 most popular Thanksgiving dessert recipes, complete with detailed instructions and tips for baking success.
## 1. Classic Pumpkin Pie: A Thanksgiving Staple
No Thanksgiving dessert spread is complete without a slice of pumpkin pie. Its warm, spiced flavors and creamy texture are the epitome of autumn comfort. This recipe ensures a perfectly balanced and delicious pumpkin pie that will have everyone asking for seconds.
**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 ice water
* **For the Filling:**
* 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
* 3/4 cup granulated sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/8 teaspoon ground nutmeg
* 1 1/2 cups evaporated milk
* 2 large eggs
* 1 teaspoon vanilla extract
**Instructions:**
**Making the Crust:**
1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The key is to work quickly and keep the butter cold to create flaky layers.
3. **Add water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Do not overmix.
4. **Form the dough:** Gently press the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to relax the gluten.
5. **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle.
6. **Transfer to pie plate:** Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp the crust using your fingers or a fork. You can also create a decorative edge.
7. **Pre-bake (Optional):** For a crispier crust, pre-bake the crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes, or until lightly golden.
**Making the Filling:**
1. **Combine ingredients:** In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg.
2. **Add wet ingredients:** Gradually whisk in the evaporated milk, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
3. **Pour into crust:** Pour the pumpkin filling into the prepared pie crust.
**Baking the Pie:**
1. **Bake:** Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with aluminum foil.
2. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. Cooling the pie allows the filling to set properly.
3. **Serve:** Serve chilled or at room temperature. Garnish with whipped cream or a dollop of vanilla ice cream, if desired.
**Tips for Success:**
* **Use cold ingredients:** Cold butter and ice water are crucial for a flaky pie crust. Make sure your butter is very cold before cutting it into the flour.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix until just combined.
* **Use pumpkin puree, not pumpkin pie filling:** Pumpkin pie filling already contains spices and sugar, so you won’t be able to control the flavor as easily. Stick with plain pumpkin puree.
* **Don’t overbake the pie:** Overbaking can cause the filling to crack. The pie is done when the edges are set but the center is still slightly jiggly.
* **Blind Bake for a Crisp Crust:** If you prefer a super crisp crust, blind bake the crust before adding the filling. Blind baking prevents the crust from becoming soggy from the filling.
## 2. Apple Crisp: A Rustic and Comforting Delight
Apple crisp is a classic fall dessert that’s easy to make and always a crowd-pleaser. The combination of sweet, tender apples and a crunchy oat topping is simply irresistible. This recipe can easily be adapted to use other fruits, such as pears or berries.
**Ingredients:**
* 6-8 medium apples (such as Granny Smith, Honeycrisp, or Gala), 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 baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
**Instructions:**
1. **Prepare the Apples:** In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.
2. **Make the Topping:** In a separate bowl, combine the flour, oats, brown sugar, baking powder, 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 mixture into a 9×13 inch baking dish. Sprinkle the oat 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:** Let the crisp cool slightly before serving. The topping will crisp up more as it cools.
6. **Serve:** Serve warm with vanilla ice cream or whipped cream.
**Tips for Success:**
* **Choose the right apples:** Use a combination of tart and sweet apples for the best flavor and texture. Granny Smith, Honeycrisp, and Gala apples are all good choices.
* **Don’t overcook the apples:** You want the apples to be tender but not mushy. Test for doneness by piercing them with a fork.
* **Add nuts to the topping:** Chopped pecans or walnuts add a delicious crunch to the topping.
* **Make it ahead:** You can assemble the apple crisp a day ahead of time and store it in the refrigerator. Bake it just before serving.
* **Customize the spices:** Adjust the amount of cinnamon and nutmeg to your liking. You can also add a pinch of ground cloves or allspice.
## 3. Pecan Pie: A Rich and Nutty Indulgence
Pecan pie is a Southern classic that’s perfect for Thanksgiving. Its rich, buttery filling and crunchy pecan topping make it a decadent and satisfying dessert. This recipe uses a simple pie crust and a generous amount of pecans for a truly memorable treat.
**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 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
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 3 large eggs, lightly beaten
* 1 1/2 cups pecan halves
**Instructions:**
**Making the Crust:**
1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. **Add water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Do not overmix.
4. **Form the dough:** Gently press the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to relax the gluten.
5. **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle.
6. **Transfer to pie plate:** Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp the crust using your fingers or a fork.
7. **Pre-bake (Optional):** For a crispier crust, pre-bake the crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes, or until lightly golden.
**Making the Filling:**
1. **Combine ingredients:** In a large bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, and salt.
2. **Add eggs:** Gradually whisk in the lightly beaten eggs.
3. **Add pecans:** Stir in the pecan halves.
4. **Pour into crust:** Pour the pecan filling into the prepared pie crust.
**Baking the Pie:**
1. **Bake:** 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. If the crust starts to brown too quickly, cover the edges with aluminum foil.
2. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. Cooling is essential for the filling to set properly.
3. **Serve:** Serve chilled or at room temperature. Garnish with whipped cream or a scoop of vanilla ice cream, if desired.
**Tips for Success:**
* **Use good quality pecans:** The flavor of the pecans is crucial to the success of this pie. Use fresh, high-quality pecans.
* **Don’t overbake the pie:** Overbaking can cause the filling to become dry and crumbly. The pie is done when the edges are set but the center is still slightly jiggly.
* **Toast the pecans:** Toasting the pecans before adding them to the filling enhances their flavor.
* **Add a splash of bourbon:** A tablespoon of bourbon added to the filling adds a delicious depth of flavor.
* **Prevent Burning Crust:** Use a pie shield or aluminum foil to prevent the edges from burning. Check the pie periodically during baking.
## 4. Sweet Potato Pie: A Southern Delight
Sweet potato pie is another Southern favorite that’s perfect for Thanksgiving. Its creamy, spiced filling and flaky crust make it a comforting and flavorful dessert. This recipe uses a combination of sweet potatoes, spices, and evaporated milk for a rich and satisfying pie.
**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 ice water
* **For the Filling:**
* 1 1/2 pounds sweet potatoes, peeled and cubed
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 large eggs
* 1 (12 ounce) can evaporated milk
* 1 teaspoon vanilla extract
**Instructions:**
**Making the Crust:**
1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. **Add water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Do not overmix.
4. **Form the dough:** Gently press the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to relax the gluten.
5. **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle.
6. **Transfer to pie plate:** Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp the crust using your fingers or a fork.
7. **Pre-bake (Optional):** For a crispier crust, pre-bake the crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes, or until lightly golden.
**Making the Filling:**
1. **Cook the sweet potatoes:** Steam or boil the sweet potatoes until they are tender. Drain well and mash until smooth.
2. **Combine ingredients:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat in the mashed sweet potatoes until smooth.
3. **Add spices and salt:** Stir in the cinnamon, ginger, cloves, nutmeg, and salt.
4. **Add eggs and evaporated milk:** Beat in the eggs one at a time, then gradually stir in the evaporated milk and vanilla extract.
5. **Pour into crust:** Pour the sweet potato filling into the prepared pie crust.
**Baking the Pie:**
1. **Bake:** 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. If the crust starts to brown too quickly, cover the edges with aluminum foil.
2. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. The pie needs time to set as it cools.
3. **Serve:** Serve chilled or at room temperature. Garnish with whipped cream or a sprinkle of nutmeg, if desired.
**Tips for Success:**
* **Use good quality sweet potatoes:** Choose sweet potatoes that are firm and have a deep orange color.
* **Mash the sweet potatoes thoroughly:** Make sure the sweet potatoes are completely smooth to avoid lumps in the filling.
* **Don’t overbake the pie:** Overbaking can cause the filling to crack. The pie is done when the edges are set but the center is still slightly jiggly.
* **Add a touch of citrus:** A teaspoon of orange or lemon zest added to the filling brightens the flavor.
* **Adjust spices:** Experiment with the spices to find your perfect balance. A pinch of cardamom or allspice can also be added.
## 5. Chocolate Pecan Pie Bars: A Twist on a Classic
For a fun and easy twist on the classic pecan pie, try these chocolate pecan pie bars. They’re perfect for serving a crowd and are packed with rich chocolate flavor and crunchy pecans. The combination of a buttery shortbread crust, chocolate filling, and pecan topping is simply irresistible.
**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 granulated sugar
* 1/4 teaspoon salt
* **For the Filling:**
* 1 cup packed brown sugar
* 1/2 cup light corn syrup
* 1/4 cup (1/2 stick) unsalted butter, melted
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 large eggs, lightly beaten
* 1 cup chopped pecans
* 1 cup chocolate chips (semi-sweet or dark)
**Instructions:**
**Making the Crust:**
1. **Combine dry ingredients:** In a medium bowl, whisk together the flour, sugar, and salt.
2. **Cut in the butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. **Press into pan:** Press the mixture evenly into the bottom of a 9×13 inch baking pan.
4. **Bake:** Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden.
**Making the Filling:**
1. **Combine ingredients:** In a large bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, and salt.
2. **Add eggs:** Gradually whisk in the lightly beaten eggs.
3. **Stir in pecans and chocolate chips:** Stir in the chopped pecans and chocolate chips.
4. **Pour over crust:** Pour the chocolate pecan filling over the baked crust.
**Baking the Bars:**
1. **Bake:** Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the filling is set. Be careful not to overbake.
2. **Cool:** Let the bars cool completely in the pan before cutting into squares.
3. **Serve:** Serve at room temperature. These bars can be stored in an airtight container for up to 3 days.
**Tips for Success:**
* **Use good quality chocolate:** The quality of the chocolate will affect the overall flavor of the bars. Use a good quality semi-sweet or dark chocolate.
* **Don’t overbake the bars:** Overbaking can cause the filling to become dry and crumbly. The bars are done when the filling is set.
* **Line the pan with parchment paper:** Lining the pan with parchment paper makes it easier to remove the bars after baking.
* **Add a sprinkle of sea salt:** A sprinkle of sea salt on top of the bars enhances the flavor of the chocolate and pecans.
* **Customize the Nuts:** Try different nuts like walnuts or almonds. Consider adding salted caramel chips for an extra decadent touch.
These five Thanksgiving dessert recipes are sure to impress your guests and make your holiday feast even more memorable. Whether you’re a seasoned baker or just starting out, these recipes are easy to follow and guaranteed to be a hit. Happy Baking!