My 27 tested Thanksgiving desserts, from no-bake pumpkin pie to pecan pie bars, plus how many to make and how to fit them around the oven.
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Thanksgiving desserts are the part of the table I plan first, because dessert is the one course nobody skips no matter how much turkey they just ate. Between the pumpkin pies, the pecan everything, and a few cranberry treats for color, this is my full lineup of the ones I have tested and perfected for the holiday.
Thanksgiving dessert is different from everyday baking because the oven is already full of turkey, stuffing, and whatever casserole needed the last rack. That is why so many of these lean no-bake, or bake at a different temperature and time than the bird, or are made the day before so they are one less thing on the day itself.
I grouped everything here by type so you can jump straight to pies, cheesecakes, cakes, bars, cookies and bites, or the no-bake ones. These are some of the easiest dessert recipes you can make, all with simple ingredients from any grocery store. Scroll for the full list, plus how many desserts to actually make for a crowd and the one thing that keeps Thanksgiving dessert from turning into an oven traffic jam.
Family Favorite
The Dessert That Earns It Spot on My Thanksgiving table every year
My Pumpkin Dump Cake has all the cozy pumpkin pie flavor everyone expects, with a fraction of the work of a pie from scratch. I pop it in the oven while we are eating dinner, and by the time we are ready for dessert it is warm and ready to scoop. That timing is the whole reason it has earned a spot on my Thanksgiving table year after year
How Many Desserts Should You Actually Make?
This is the question I get every November, and the answer is simpler than people expect. I plan on one dessert for every 4 to 6 guests, plus one “extra” if pumpkin pie is going to be on the table, because somebody always wants a slice of something that is not pumpkin.
For a table of 8 to 10, that usually means 2 pies and one lighter, make-ahead option like a dip or truffles that people can pick at after they are too full for a full slice. I would rather send people home with extra pie than run out at 3pm.
The Oven Traffic Jam, and How I Avoid It
The real challenge on Thanksgiving is not the recipe, it is the oven. You have one oven, a turkey that needs it for hours, and sides that all want to bake around the same time.
My fix is to split desserts into three groups before I even start cooking. No-bake desserts like the dip, the pudding, and the truffles go in the fridge the night before and need zero oven time on the day.
Make-ahead bakes like pie and cheesecake get baked a day early and just come out to sit at room temperature or get a quick warm-up. Anything that truly needs same-day oven time goes in whenever the turkey comes out to rest, since that is usually a 20 to 30 minute window where the oven is free.
Pies for the Dessert Table
These are the ones that make it feel like Thanksgiving before anyone even takes a bite. A few skip the from-scratch crust entirely, which is exactly why I keep coming back to them.
1
No Bake Pumpkin Pie
Creamy pumpkin pie made with pudding, cream cheese, and whipped topping in a graham cracker crust. No oven, which makes it the one I lean on when every rack is already full.
My copycat of the famous one, with gooey caramel, a silky pumpkin ganache, and oat streusel on top. This is the showstopper of the group and worth the extra steps.
Cinnamon whiskey baked right into a classic pumpkin pie, and it takes 10 minutes to put together with a premade crust. Strictly for the adults at the table.
Spiced sweet potato filling with a fluffy marshmallow topping instead of the usual pecan crumble. This is the pie I make for anyone at the table who says they are not really a pumpkin person.
A gooey amber filling and a crisp bottom crust that never turns soggy. This is the one relative who only eats pecan pie is always relieved to see on the table.
A no-bake cheesecake with a pecan pie topping swirled on top, so you get both desserts in one slice. This is the one that gets the most questions at the table.
My Thanksgiving staple, mentioned above, with nearly 100 five-star reviews from readers. Ten minutes of prep and it is in the oven before it is even preheated.
Pumpkin spice cake with cream cheese swirls and chocolate chips baked together so the top cracks and sinks. It is supposed to look like that, and that is the fun of it.
Fudgy brownies topped with a gooey pecan pie layer, so you get both desserts without slicing two pies. A good pick when the table already has enough pie.
Buttery shortbread topped with toffee bits and melted chocolate chips. Sweet, crunchy, and easy to cut small for a dessert table that already has a lot on it.
A creamy peanut butter and cream cheese dip rolled in Reese's Pieces and served with graham crackers. Not traditional, but it disappears faster than anything else on the table
When the oven is full and you still want one more thing on the table, these are the ones I reach for. Every one of them can be made the night before.
24
Pumpkin Pie Dip
Five ingredients, light and fluffy, and no baking at all. Put it out with graham crackers or apple slices and watch the bowl empty before the turkey is even carved.
Creamy and smooth, like eating pumpkin pie without the crust. Ready in 10 minutes plus an hour to chill, so it is easy to tuck into a crowded fridge the day before.
Fresh cranberries tossed in sugar until they turn frosty and sparkling. These do double duty as a garnish for pie plates or a dessert table on their own.
Most of these are made to sit out for a few hours on the dessert table, and then keep well afterward, which matters when you are cooking days in advance.
Store: Anything with cream cheese, whipped topping, or a custard filling belongs in the refrigerator, covered, for 3 to 4 days. That covers the cheesecakes, pies, dip, and pudding.
Room temperature: Cookies, bars, and truffles without a dairy filling can sit covered at room temperature for a day or two.
Make ahead: Pies and cheesecakes are often better the day after they are made, so I bake most of mine the day before and let them chill overnight.
Freeze: Pumpkin pie, pecan pie, and the pumpkin roll all freeze well for up to 2 months. I freeze them ahead of the holiday and thaw overnight in the fridge before serving.
Frequently Asked Questions
How many desserts should I make for Thanksgiving?
Plan on one dessert for every 4 to 6 guests, plus one extra if pumpkin pie is on the table, since somebody always wants something different. See my full breakdown above.
What Thanksgiving desserts can I make ahead of time?
Most of them. Pies, cheesecakes, and the pumpkin roll can all be made a day or two ahead and chilled or frozen. No-bake dips, puddings, and truffles are made to sit in the fridge overnight.
What Thanksgiving dessert does not need the oven at all?
The pumpkin pie dip, pumpkin pudding, sugared cranberries, pecan pie balls, and the no-bake pumpkin cheesecake and pecan pie cheesecake all skip the oven entirely. See the No-Bake and Easy section above for the full list.
What if someone at the table does not like pumpkin?
I always make sure at least one dessert is not pumpkin. Pecan pie, sweet potato pie, and the cranberry and toffee treats cover the table for anyone who wants something different.
How do I fit dessert baking around a turkey that is using the whole oven?
Split desserts into three groups: no-bake the night before, baked and cooled a day ahead, and same-day only if it can use the 20 to 30 minute window while the turkey rests. See my full method above.
More Fall Desserts
Want even more options once you have picked your Thanksgiving lineup? I keep every pumpkin dessert I make in one place in my Pumpkin Desserts collection, and every apple dessert in my Apple Desserts collection.
Fabulous Round-Up of desserts! My fave 🙂 Thanks for including me!
Another GREAT round up! Thanks for including me 🙂
Oh these all look so yummy! Thanks bunches for featuring my recipe!
Kelli – It looks great!! Thanks for sharing!