Thanksgiving Delights: 7 Desserts Just for You

Good Food, Happy Family

Thanksgiving is a day most people look forward to. There’s family fun, Friendsgivings, the fall weather–which we’re all thankful for–and most importantly, a delicious feast for all. But sometimes it can get boring making the same dishes year round without much change. You need to refresh your palette every now and then with something new.

Personally, my favorite food at Thanksgiving are desserts. Aside from the turkey, of course. Even with desserts though, it can get old if you don’t try new things.

1. Salted Honey Pie

Honey and pie in one recipe? It sounds awesome! This is definitely something everyone should try making for Thanksgiving.

Ingredients:

• Pie crust, refrigerated or homemade
• 4 large egg yolks, lightly beaten
• 2 1/2 cups (600ml) heavy whipping cream
• 1 cup (144g) unpacked light brown sugar
• 1/3 cup (45g) cornstarch, sifted
• 1/2 tsp salt
• 1/2 cup (120ml) honey
• 2 tsp vanilla extract
• Sea salt, optional

Instructions:

1. Prepare the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge. Do not pre-bake it. Preheat the oven to 375°F.
2. Add the egg yolks to a large bowl. Set aside.
3. To make the filling, heat the heavy cream, brown sugar, cornstarch and salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring regularly. It should start to thicken.
4. Once the mixture comes to a full boil, remove it from the heat.
5. Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.
6. Add the honey and vanilla extract to the custard and stir until well combined.
7. Pour the mixture into the chilled pie crust.
8. Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.
9. Remove the pie from the oven. It will still be pretty jiggly. Set it on the counter to cool until it comes to room temperature. It will firm up as it sits.
10. Refrigerate the pie until it’s cold and fully firm.
11. Sprinkle the sea salt onto the pie and serve.

2. Pecan Pie Bark

This easy pecan dessert recipe only requires 5 ingredients and 18 minutes to pull off! A lot of people love pecan pie, so surely this will be loved just as much.

Ingredients:

• 1 cup butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 12 graham crackers
• 1 1/2 cups pecans, halves or whole
• 1 baking sheet
• Aluminum foil
• Spatula
• Heavy bottomed pot

Instructions:

1. Preheat oven to 325° and line a baking sheet with aluminum foil.
2. Spread graham crackers out on baking sheet. Note: Break them apart if you need to to make them fit.
3. In a large heavy bottomed pot, combine sugar, vanilla, butter, and pecans.
4. Over medium-low heat, bring pecan pie bark mixture to a boil.
5. Cook for 3 minutes, stirring constantly.
6. Carefully pour pecan dessert mixture over graham crackers and spread evenly with a spatula.
7. Bake for 8 minutes.
8. Allow to cool before breaking this pecan dessert into pieces. Enjoy your pecan pie bark!

3. Pumpkin Oreo Balls

If pie isn’t your style, that’s okay, because this is for you! It’s delicious AND easy to make.

Ingredients:

• 36 Oreo cookies
• 8 oz cream cheese softened
• 12 oz orange candy melts

Instructions:

• Pulse Oreo cookies in a food processor until finely crumbled.
• Mix in cream cheese until well combined.
• Scoop into 1-inch balls. Refrigerate on a parchment-covered baking sheet for 15 minutes.
• Use a toothpick to score lines into the Oreo balls to resemble pumpkins. Place back into the refrigerator for 10 minutes.
• In the meantime, melt orange candy wafers over a double boiler or in the microwave according to package directions.
• Dip pumpkin oreo balls into melted chocolate, shake off excess, and place back on lined baking sheet. Immediately decorate with a small pretzel stick and leaf icing decoration.
• Refrigerate until ready to serve.

4. Pumpkin Spice Pudding

Pudding isn’t for everyone, but this is a must-try. With it being fall and with Halloween and Thanksgiving right around the corner, it’s perfect for the season!

Ingredients:

• 2 (3.4 ounce) packages instant vanilla pudding
• 1 (15 ounce) can pure pumpkin
• 3 cups 2% milk
• ¼ cups light brown sugar, , packed
• 2 teaspoons pumpkin pie spice
• Whipped cream and crushed graham crackers for topping, (if desired)

Instructions:

• In a large bowl, beat pudding mix, pumpkin, milk, brown sugar and pumpkin pie spice with an electric hand mixer until smooth and creamy, about 1-2 minutes.
• Spoon pudding into small bowls or mason jars and refrigerate for at least one hour, or until chilled.
• Before serving, top with whipped cream and crushed graham crackers, if desired.

The pudding will only keep in the refrigerator up to 3 days!

5. Pumpkin Mousse

This dessert is ight and fluffy, and not super heavy for after a large meal. It’s also really easy to make with only 5 ingredients needed! This recipe make 5-6 servings.

Ingredients:

• 1- 3-4 oz Package Instant Vanilla Pudding
• 1 1/4 – Cups Cold Milk
• 1- Cup Pumpkin Puree
• 1- Cup Cool Whip
• 1- tsp Pumpkin Pie Spice

Instructions:

• Mix pudding mix and milk together in a large bowl.
• Add in pumpkin puree and pumpkin pie spice and mix until thoroughly blended.
• Gently fold in Cool Whip until well incorporated.
• Serve immediately or cover and refrigerate until ready to serve.

As an added plus, if you don’t want to have a lot of sugary desserts, you can make this with cool whip and sugar-free pudding!

6. Mini Apple Pie Trifles

There’s just something about apple desserts that defines it as a classic for the fall season. If you like apple pie, or really just apples, you’ll love this.

Ingredients:

• Apple Filling:
• 6 Apples, Peeled and Sliced
• 3 Tablespoons Unsalted Butter
• 1/2 Cup Light Brown Sugar
• 1/2 Teaspoon Ground Cinnamon
• Graham Cracker Filling:
• 2 Cups Graham Cracker Crumbs
• 8 Tablespoons Butter, Melted
• 1/2 Cup Granulated Sugar
• Pinch of Salt
• Cream Cheese Filling:
• 1 Package (8oz) Cream Cheese, Room Temperature
• 1 Cup Granulated Sugar
• 1 Teaspoon Vanilla
• 1 Cup Heavy Whipping Cream, Whipped

Instructions:

1. Preheat the oven to 350º. In a large pan, heat 3 tablespoons butter over medium heat. Add sliced apples, brown sugar and ground cinnamon.
2. Saute apples for 5-6 minutes, stirring occasionally, just until apples are warmed through and butter and brown sugar have come together to create a nice golden sauce. Remove from heat and let apple mixture cool completely.
3. Add graham cracker crumbs, melted butter, 1/2 cup granulated sugar, and pinch of salt to a small bowl. Mix just until combined and then spread graham crackers on a rimmed baking sheet. Bake graham cracker crumbs for 7-10 minutes in preheated oven until golden and edges are just starting to brown. Remove from heat and cool completely.
4. In a mixing bowl, beat cream cheese, 1 cup granulated sugar, and vanilla until smooth. Fold in whipped cream.
5. To assemble your mini apple pie trifle dessert: Start with a layer of graham crackers. Spread evenly on base of each jar. Then spread a layer of cream cheese mixture. Next, top with apples. Repeat until you have 3 or 4 layers. Finish with the apples on top. Serve chilled or slightly colder than room temperature.

7. 5 Layer Turtle Lasagna

Now this one is a unique dessert! You must be thinking, “Lasagna isn’t dessert.” You’re right, but this mouthwatering delight is!

Ingredients:

Crust:

• 1 family-sized package of Oreos
• ⅓ cup unsalted butter melted

Filling:

• 2 8 ounce blocks of cream cheese softened
• 2 3.4 ounce packages instant vanilla pudding POWDER ONLY
• 2 & ½ cups whole milk
• ½ cup prepared caramel sauce

Topping:

• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

For Assembly:

• 1 cup prepared caramel sauce
• 1 cup hot fudge sauce
• 1 cup chopped pecans
• 15 turtle candies optional

Instructions:

• Place the Oreos into a food processor, pulse until crumbs are formed. Take out 1 and ½ cups of the cookie crumbs and set aside. Toss the rest of the cookie crumbs with the melted butter, press into the bottom of a 9×13 baking dish, no need to grease.
• In a body of a stand mixer with the paddle attachment, whip the cream cheese until completely smooth on medium-low speed. Add in the pudding powder and mix until smooth. Add in the milk a little at a time on low speed until thoroughly mixed. If you add all the milk at once there will be lumps. Add in the caramel and mix it in well. Pour this on top of the cookie crumbs.
• Sprinkle the remaining cookie crumbs on top. Drizzle half of the caramel sauce and half of the hot fudge sauce for assembly on top. Sprinkle half of the chopped pecans on top.
• Place the heavy cream into a large bowl along with the powdered sugar and vanilla. Whip on medium-low speed with a hand mixer or in the stand mixer until soft peaks form. Spread this on top of everything. Cover with plastic wrap and place in the fridge for at least 6-8 hours to set up, overnight is best. (To get a clean cut like the photos, freeze overnight, then cut and serve.)
• Before serving, garnish with the remaining caramel, hot fudge sauce, chopped pecans, and turtle candies.

To get a clean cut, freeze overnight, then cut and serve. The pudding will resemble “ice cream” filling. If you don’t want that then let it sit out for 30 minutes-hour before serving. 

The Time for Baking is Now!

Now that you’ve read over all of the listed desserts and recipes to go along with them, start baking now! While all of these are wonderful desserts, it may not be suited to your taste! You may be a great baker, but you need to get familiar with the recipe before Thanksgiving or it could end in chaos. Remember, Thanksgiving is only a little over a month away!