26 Decadent Thanksgiving Dessert Recipes for Festive Celebrations

Savor the sweet finale to your Thanksgiving feast with these 26 decadent dessert recipes! Whether you’re craving classic pumpkin pie, rich chocolate creations, or festive seasonal treats, this collection has something to delight every palate. From show-stopping centerpieces to simple crowd-pleasers, get ready to impress your guests and create unforgettable holiday memories. Let’s dive into these irresistible desserts that will make your celebration truly special!

Pumpkin Spice Layer Cake with Cream Cheese Frosting

Elevate your fall baking game with this showstopping pumpkin spice layer cake. Embrace the season’s flavors with moist, spiced layers and tangy cream cheese frosting. Transform ordinary gatherings into memorable celebrations with this stunning dessert centerpiece.

Ingredients

• 2 ¼ cups cake flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, at room temperature
• 1 ½ cups granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 ½ cups pumpkin purée
• ½ cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 12 ounces cream cheese, chilled
• ¾ cup unsalted butter, at room temperature
• 4 cups confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and position racks in the center.
2. Prepare three 8-inch round cake pans by greasing with butter and lining with parchment circles.
3. Whisk together sifted cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and fine sea salt in a medium bowl.
4. Cream room-temperature butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 4 minutes until pale and fluffy.
5. Gradually incorporate lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition.
6. Combine pumpkin purée, room-temperature buttermilk, and vanilla extract in a separate bowl.
7. Alternate adding dry ingredients and pumpkin mixture to the butter mixture, beginning and ending with dry ingredients, mixing on low speed until just combined.
8. Divide batter evenly among prepared pans using a kitchen scale for precision.
9. Bake for 25-28 minutes until cakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
10. Cool cakes in pans on wire racks for 15 minutes before inverting onto racks to cool completely.
11. Beat chilled cream cheese and room-temperature butter in a clean mixer bowl on medium speed for 2 minutes until smooth.
12. Gradually add sifted confectioners’ sugar on low speed, then increase to medium-high and beat for 3 minutes until fluffy.
13. Mix in vanilla extract and fine sea salt until fully incorporated.
14. Level cooled cake layers with a serrated knife if necessary.
15. Place one layer on a cake stand and spread with ¾ cup frosting using an offset spatula.
16. Repeat with remaining layers, then apply a thin crumb coat to the entire cake and refrigerate for 20 minutes.
17. Apply final layer of frosting, creating decorative swirls with your spatula.

Keep this masterpiece chilled until 30 minutes before serving to maintain frosting stability. The tender crumb melts with the tangy cream cheese frosting, creating perfect autumn harmony. Consider garnishing with candied pecans or a dusting of cinnamon sugar for added texture and visual appeal.

Classic Pecan Pie with a Flaky Crust

A buttery, nut-studded masterpiece that’ll have everyone begging for seconds. This pecan pie delivers that perfect sweet-salty crunch in every single bite. Get ready to level up your dessert game with this showstopper.

Ingredients

– 1 ¼ cups all-purpose flour
– ½ teaspoon fine sea salt
– 8 tablespoons European-style unsalted butter, chilled and cubed
– 3-5 tablespoons ice water
– 3 large pasture-raised eggs, lightly beaten
– 1 cup dark corn syrup
– 1 cup dark brown sugar, packed
– 2 tablespoons unsalted butter, melted
– 2 teaspoons pure vanilla extract
– ¼ teaspoon fine sea salt
– 2 cups pecan halves

Instructions

1. Combine 1 ¼ cups all-purpose flour and ½ teaspoon fine sea salt in a large mixing bowl.
2. Cut 8 tablespoons chilled, cubed European-style butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Drizzle 3 tablespoons ice water over the mixture while tossing with a fork.
4. Add additional ice water, 1 tablespoon at a time, until the dough just comes together when pressed.
5. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for exactly 1 hour.
6. Roll the chilled dough into a 12-inch circle on a lightly floured surface.
7. Transfer the dough to a 9-inch pie plate and trim the edges to leave a 1-inch overhang.
8. Fold the overhang under itself and crimp the edges decoratively.
9. Freeze the crust for 15 minutes while preheating oven to 375°F.
10. Line the frozen crust with parchment paper and fill with pie weights.
11. Blind bake the crust for 20 minutes until the edges are lightly golden.
12. Remove the parchment and weights, then bake for 5 more minutes until the bottom appears dry.
13. Whisk together 3 lightly beaten pasture-raised eggs, 1 cup dark corn syrup, and 1 cup packed dark brown sugar in a large bowl.
14. Stir in 2 tablespoons melted unsalted butter, 2 teaspoons pure vanilla extract, and ¼ teaspoon fine sea salt until fully incorporated.
15. Arrange 2 cups pecan halves in a single layer across the partially baked crust.
16. Carefully pour the filling mixture over the pecans, ensuring even distribution.
17. Reduce oven temperature to 350°F and bake for 45-50 minutes until the filling is set but still has a slight jiggle in the center.
18. Cool the pie completely on a wire rack for at least 4 hours before slicing.

Unbelievably rich and complex, this pie delivers a crisp, flaky crust that shatters beautifully against the gooey, caramel-like filling. The toasted pecans provide that essential crunch while the dark corn syrup creates deep molasses notes. Serve warm with a scoop of vanilla bean ice cream for the ultimate temperature contrast, or drizzle with bourbon caramel sauce for an adult twist.

Apple Crisp with Oatmeal Topping

Unbelievably simple yet impossibly delicious—this apple crisp transforms humble orchard fruit into a warm, bubbling masterpiece. Using crisp Granny Smith apples creates the perfect sweet-tart balance that caramelizes beautifully beneath that irresistible oatmeal crust.

Ingredients

• 6 medium Granny Smith apples, peeled and sliced into 1/4-inch wedges
• 1/4 cup clarified butter, melted
• 1 cup old-fashioned rolled oats
• 3/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine sea salt
• 2 tablespoons cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch baking dish with clarified butter.
2. Arrange the apple wedges in a single layer within the prepared baking dish.
3. In a medium mixing bowl, combine the rolled oats, brown sugar, all-purpose flour, ground cinnamon, freshly grated nutmeg, and fine sea salt.
4. Drizzle the melted clarified butter over the dry ingredients and mix until the mixture resembles coarse crumbs.
5. Evenly distribute the oatmeal topping over the arranged apple slices, pressing down gently.
6. Dot the surface with the cold cubed unsalted butter to ensure maximum browning.
7. Bake at 375°F for 35-40 minutes, until the topping is golden brown and the apples are fork-tender with visible bubbling around the edges.
8. Remove from the oven and let rest for 15 minutes to allow the juices to thicken slightly.

Resulting in a textural masterpiece where the crisp oatmeal topping shatters against the soft, caramelized apples beneath. Rich with warm spice notes that deepen as it cools, this dessert shines when served warm with a scoop of vanilla bean ice cream melting into the crevices.

Chocolate Bourbon Pumpkin Cheesecake

TikTok’s about to lose it over this decadent fall dessert. Transform your basic pumpkin pie into a sophisticated showstopper that’ll have everyone begging for the recipe. This creamy, boozy creation combines autumn’s favorite flavors with serious dessert elegance.

Ingredients

– 1 ½ cups graham cracker crumbs
– 6 tablespoons unsalted European-style butter, melted
– 2 tablespoons granulated sugar
– 24 ounces full-fat cream cheese, room temperature
– 1 cup pure pumpkin purée
– 1 cup granulated sugar
– 3 pasture-raised eggs, room temperature
– ½ cup sour cream
– ¼ cup Kentucky bourbon
– 2 teaspoons pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon ground cloves
– 4 ounces high-quality dark chocolate, finely chopped
– ½ cup heavy cream

Instructions

1. Preheat your oven to 325°F and position the rack in the center.
2. Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl until the mixture resembles wet sand.
3. Firmly press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden and fragrant.
5. Remove the crust from the oven and cool completely on a wire rack.
6. Reduce oven temperature to 300°F for the cheesecake batter.
7. In a stand mixer with the paddle attachment, beat room-temperature cream cheese on medium speed for 3 minutes until completely smooth.
8. Add 1 cup granulated sugar and beat for 2 additional minutes, scraping down the bowl twice.
9. Incorporate pumpkin purée, mixing on low speed until fully combined.
10. Add eggs one at a time, waiting 30 seconds between each addition until just incorporated.
11. Mix in sour cream, bourbon, vanilla extract, and all spices on low speed for 1 minute.
12. Pour the filling over the cooled crust and smooth the top with an offset spatula.
13. Place the springform pan in a larger baking dish and create a water bath by pouring hot water into the outer dish until it reaches halfway up the springform pan sides.
14. Bake at 300°F for 65-75 minutes until the edges are set but the center still jiggles slightly.
15. Turn off the oven, crack the door open 1 inch, and let the cheesecake cool inside for 1 hour.
16. Remove from oven and cool completely at room temperature for 2 hours.
17. Refrigerate the cheesecake uncovered for at least 6 hours, preferably overnight.
18. Create the ganache by heating heavy cream to 200°F in a small saucepan.
19. Pour the hot cream over finely chopped dark chocolate and let stand for 2 minutes.
20. Whisk the chocolate mixture until smooth and glossy.
21. Pour the ganache over the chilled cheesecake, spreading evenly with an offset spatula.
22. Return to refrigerator for 30 minutes to set the ganache.

The silky pumpkin filling melts against the crisp chocolate shell, while the bourbon adds a warm, sophisticated finish. Serve chilled slices with candied pecans or a dollop of bourbon-spiked whipped cream for maximum autumn indulgence.

Cranberry Orange Pound Cake

Oozing with vibrant flavor, this cranberry orange pound cake delivers pure citrus bliss. Pack bright berries and zesty zest into every tender bite. Transform basic ingredients into an unforgettable dessert masterpiece.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup European-style cultured butter, softened
– 1 ½ cups granulated cane sugar
– 4 pasture-raised eggs, lightly beaten
– ½ cup crème fraîche
– 2 tablespoons fresh orange zest, finely grated
– 1 cup fresh cranberries, halved
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat your conventional oven to 325°F and position the rack in the center.
2. Generously butter a 9×5-inch loaf pan and line it with parchment paper, allowing 2-inch overhangs on the long sides.
3. In a medium mixing bowl, whisk together the sifted all-purpose flour and fine sea salt until fully incorporated.
4. Using a stand mixer fitted with the paddle attachment, cream the softened European-style cultured butter and granulated cane sugar on medium-high speed for exactly 4 minutes until pale and fluffy.
5. Tip: Scrape down the bowl sides with a flexible spatula halfway through creaming to ensure even mixing.
6. With the mixer on low speed, gradually add the lightly beaten pasture-raised eggs in 4 additions, mixing for 30 seconds after each addition.
7. Blend in the pure vanilla extract and finely grated fresh orange zest until just combined.
8. Alternate adding the flour mixture and crème fraîche in 3 additions, beginning and ending with the flour mixture, mixing on low speed until streaks of flour disappear.
9. Tip: Avoid overmixing after adding flour to prevent developing gluten and creating a tough crumb.
10. Gently fold in the halved fresh cranberries and freshly grated nutmeg using a silicone spatula until evenly distributed.
11. Transfer the batter to the prepared loaf pan and spread it into an even layer using an offset spatula.
12. Tip: Lightly tap the filled pan on the counter 3 times to release any large air bubbles.
13. Bake at 325°F for 65-75 minutes until the internal temperature reaches 210°F and a wooden skewer inserted into the center comes out clean.
14. Cool the cake in the pan on a wire rack for 20 minutes before using the parchment overhangs to lift it out.
15. Continue cooling completely on the wire rack for at least 2 hours before slicing.

Nothing beats the contrast between the moist, buttery crumb and the tart cranberry bursts. Each slice reveals vibrant red berries suspended in golden cake, while the orange zest provides a bright citrus backbone. Serve thick slices slightly warmed with a dollop of crème fraîche or transform leftovers into French toast for a decadent breakfast treat.

Maple Walnut Tart with Shortbread Crust

Kickstart your fall baking with this sophisticated tart that transforms simple ingredients into pure elegance. Maple and walnut unite in perfect harmony atop a buttery shortbread foundation that shatters with each bite. This showstopper requires minimal effort but delivers maximum flavor impact.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup European-style unsalted butter, cold and cubed
– 1 large pasture-raised egg yolk
– 2 tablespoons heavy cream
– 1 ½ cups walnut halves, lightly toasted
– ¾ cup pure maple syrup, Grade A dark amber
– ½ cup light brown sugar, firmly packed
– 3 large pasture-raised eggs, lightly beaten
– ¼ cup clarified butter
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon fine sea salt in a food processor.
3. Pulse ½ cup cold cubed European-style unsalted butter into the dry ingredients until the mixture resembles coarse sand.
4. Add 1 large pasture-raised egg yolk and 2 tablespoons heavy cream, then pulse just until the dough begins to clump.
5. Press the dough evenly into a 9-inch tart pan with removable bottom, ensuring consistent thickness across the bottom and up the sides.
6. Chill the crust for 20 minutes in the refrigerator to prevent shrinkage during baking.
7. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
8. Blind bake the crust for 15 minutes at 350°F until the edges appear lightly golden.
9. Carefully remove the parchment and weights, then return the crust to the oven for 8 more minutes until the bottom appears dry and matte.
10. Arrange 1 ½ cups lightly toasted walnut halves evenly across the partially baked crust.
11. Whisk together ¾ cup pure maple syrup, ½ cup firmly packed light brown sugar, and 3 lightly beaten pasture-raised eggs in a medium bowl.
12. Slowly stream in ¼ cup clarified butter while continuously whisking to create an emulsion.
13. Stir in 1 teaspoon pure vanilla extract and ¼ teaspoon freshly grated nutmeg until fully incorporated.
14. Pour the maple filling gently over the walnut arrangement, ensuring even distribution.
15. Bake at 350°F for 25-30 minutes until the filling appears set around the edges but maintains a slight jiggle in the center.
16. Transfer the tart to a wire rack and cool completely to room temperature, approximately 2 hours.
17. Refrigerate the cooled tart for at least 4 hours to achieve clean slicing.

A masterful balance emerges between the crisp shortbread base and the silky maple-walnut filling that melts on the tongue. The toasted nuts provide satisfying crunch against the smooth custard, while the maple’s caramel notes deepen overnight. Serve thin slices with strong espresso or crumble over vanilla bean ice cream for an elevated dessert experience.

Sweet Potato Pie with Marshmallow Topping

Unlock next-level comfort food with this twist on a classic. Upgrade your dessert game with creamy sweet potato filling and that iconic toasted marshmallow crown. Seriously, your holiday table just got a major glow-up.

Ingredients

– 1½ pounds roasted sweet potatoes, flesh scooped
– ¾ cup granulated sugar
– ½ cup dark brown sugar, packed
– 3 pasture-raised eggs, lightly beaten
– ½ cup heavy cream
– ¼ cup unsalted butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon fine sea salt
– 1 blind-baked 9-inch pie crust
– 2 cups miniature marshmallows

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Combine the sweet potato flesh, granulated sugar, and brown sugar in a large mixing bowl.
3. Whisk the mixture vigorously for 2 minutes until completely smooth and no sugar granules remain.
4. Incorporate the lightly beaten eggs one at a time, mixing thoroughly after each addition.
5. Stream in the heavy cream while continuously whisking to emulsify.
6. Add the cooled melted butter and vanilla extract, whisking until fully integrated.
7. Sift the cinnamon, nutmeg, ginger, and sea salt directly into the filling mixture.
8. Whisk the spiced filling for 1 final minute until perfectly homogeneous.
9. Pour the filling into the blind-baked pie crust, using a spatula to level the surface.
10. Bake at 350°F for 45-50 minutes until the edges are set but the center still has a slight jiggle.
11. Transfer the pie to a wire cooling rack and let it cool completely to room temperature, about 2 hours.
12. Arrange the miniature marshmallows in a single layer across the entire surface of the cooled pie.
13. Switch your oven to broil and place the pie 6 inches from the heat element.
14. Broil for 60-90 seconds, rotating halfway, until the marshmallows achieve a deep golden-brown toast.
15. Remove immediately and let the pie rest for 10 minutes before slicing.

Outrageously creamy filling meets that crackly toasted sugar crust in every bite. The velvety sweet potato base, spiced with warming cinnamon and nutmeg, contrasts beautifully with the gooey marshmallow topping. Serve slightly warm with a drizzle of bourbon caramel or alongside spiced coffee for the ultimate autumn indulgence.

Cider-Glazed Pear Galette

Zesty fall flavors get the ultimate rustic-chic treatment in this showstopper. Caramelized pears meet spiced cider glaze for that perfect sweet-tart balance. Your kitchen will smell like an autumn dream.

Ingredients

– 1 ½ cups all-purpose flour
– ½ teaspoon fine sea salt
– ½ cup European-style unsalted butter, chilled and cubed
– 4-5 tablespoons ice water
– 3 firm-ripe Bartlett pears, cored and thinly sliced
– ¼ cup granulated sugar
– 1 teaspoon ground cinnamon
– ½ cup reduced apple cider
– 2 tablespoons dark brown sugar
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ teaspoon fine sea salt in a large mixing bowl.
2. Cut ½ cup chilled European-style unsalted butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Drizzle 4-5 tablespoons ice water into the mixture, stirring with a fork until the dough just comes together.
4. Turn the dough onto a floured surface and gently knead into a disc.
5. Wrap the dough tightly in plastic wrap and refrigerate for exactly 30 minutes.
6. Preheat your oven to 400°F and line a baking sheet with parchment paper.
7. Roll the chilled dough into a 12-inch circle on a floured surface.
8. Arrange 3 thinly sliced Bartlett pears in concentric circles, leaving a 2-inch border.
9. Sprinkle ¼ cup granulated sugar and 1 teaspoon ground cinnamon evenly over the pears.
10. Fold the dough border over the pears, pleating as you go.
11. Brush the crust edges with 1 lightly beaten pasture-raised egg.
12. Sprinkle 1 tablespoon turbinado sugar over the egg-washed crust.
13. Bake at 400°F for 25-30 minutes until the crust is golden brown.
14. Meanwhile, simmer ½ cup reduced apple cider with 2 tablespoons dark brown sugar in a small saucepan over medium heat for 8-10 minutes until thickened to a syrup consistency.
15. Remove the galette from the oven and immediately brush with the warm cider glaze.
16. Cool on a wire rack for 15 minutes before slicing.
Warm from the oven, this galette delivers flaky, buttery crust against tender, spiced pears. The cider glaze adds a glossy, tart counterpoint that cuts through the sweetness beautifully. Serve slices with a dollop of crème fraîche or vanilla bean ice cream for that perfect temperature contrast.

Spiced Cranberry Bundt Cake

Crank up your holiday baking with this showstopping bundt that’s bursting with warm spices and tart cranberries. Forget boring cakes—this beauty delivers moist crumb, zesty fruit pops, and cozy autumn vibes in every slice. Perfect for brunch tables or gifting, it’s the seasonal star you’ll bake on repeat.

Ingredients

• 2 ½ cups all-purpose flour, sifted
• 1 ½ cups granulated sugar
• ¾ cup European-style cultured unsalted butter, softened
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole buttermilk
• 2 tsp pure vanilla extract
• 1 ½ cups fresh cranberries, halved
• 1 tsp ground Ceylon cinnamon
• ½ tsp freshly grated nutmeg
• ¼ tsp ground cardamom
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• Nonstick baking spray with flour

Instructions

1. Preheat your oven to 350°F (175°C).
2. Generously coat a 10-cup Bundt pan with nonstick baking spray, ensuring all crevices are covered.
3. Whisk together sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom in a medium bowl.
4. Cream softened butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
5. Gradually drizzle in lightly beaten eggs, mixing for 1 minute after each addition until fully incorporated.
6. Combine buttermilk and vanilla extract in a liquid measuring cup.
7. Alternate adding dry ingredients and buttermilk mixture to the butter mixture in three additions, mixing on low speed just until combined after each.
8. Fold in halved cranberries using a silicone spatula until evenly distributed.
9. Transfer batter to the prepared Bundt pan and smooth the top with an offset spatula.
10. Bake for 45–50 minutes until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly pressed.
11. Cool the cake in the pan on a wire rack for 15 minutes.
12. Invert the pan onto the rack and gently tap to release the cake; cool completely for 2 hours.

What emerges is a tender, buttery crumb studded with jewel-like cranberries that burst with tangy sweetness. Warm spices weave through each slice, creating a cozy depth that’s irresistible served slightly warm with a dollop of bourbon-spiked whipped cream. For a festive twist, dust with powdered sugar just before serving to highlight the cake’s elegant curves.

Caramel Apple Bread Pudding

Unbelievably cozy and ridiculously easy, this caramel apple bread pudding transforms stale bread into pure autumnal magic. Think warm cinnamon, gooey caramel, and tender apples in every single bite—your kitchen will smell like a fall festival.

Ingredients

– 6 cups day-old brioche bread, cut into 1-inch cubes
– 2 large Granny Smith apples, peeled and diced into ½-inch pieces
– 1 cup high-quality caramel sauce, plus extra for drizzling
– 4 large pasture-raised eggs, lightly beaten
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– 2 teaspoons pure vanilla extract
– 1½ teaspoons ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 2 tablespoons unsalted butter, for greasing

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with unsalted butter.
2. Arrange the day-old brioche cubes evenly across the bottom of the prepared baking dish.
3. Scatter the diced Granny Smith apples evenly over the bread cubes.
4. Drizzle 1 cup of high-quality caramel sauce evenly over the bread and apple layers.
5. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, and whole milk until fully combined.
6. Add the granulated sugar, pure vanilla extract, ground cinnamon, freshly grated nutmeg, and fine sea salt to the egg mixture, whisking vigorously until the sugar dissolves completely.
7. Pour the custard mixture evenly over the bread, apples, and caramel in the baking dish.
8. Using a spatula, gently press down on the bread to ensure all cubes are fully submerged in the custard.
9. Let the mixture sit for 20 minutes to allow the bread to absorb the custard thoroughly.
10. Bake in the preheated oven for 45–50 minutes, until the top is golden brown and the center springs back lightly when touched.
11. Remove from the oven and let cool for 15 minutes before serving.

Expect a custardy interior with crisp edges and pockets of soft, spiced apples throughout. The caramel creates a rich, buttery sauce that soaks into every layer—serve warm with an extra drizzle of caramel and a scoop of vanilla bean ice cream for the ultimate comfort dessert experience.

Butterscotch Maple Cream Pie

A dessert revelation that’s about to dominate your holiday table. This butterscotch maple cream pie combines nostalgic flavors with contemporary technique for pure indulgence. Get ready for the creamiest, most luxurious pie filling you’ll ever taste.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup European-style butter, chilled and cubed
– 3 tbsp ice water
– 1 ½ cups heavy cream
– ¾ cup pure maple syrup
– ½ cup dark brown sugar
– 4 pasture-raised egg yolks
– ¼ cup cornstarch
– 2 tbsp unsalted butter
– 1 tsp vanilla bean paste
– ½ tsp fine sea salt
– ¼ tsp freshly grated nutmeg

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ tsp fine sea salt in a food processor.
2. Pulse in ½ cup chilled, cubed European-style butter until mixture resembles coarse meal.
3. Drizzle in 3 tbsp ice water while pulsing until dough just comes together.
4. Form dough into a disk, wrap in plastic, and refrigerate for exactly 45 minutes.
5. Roll dough to ⅛-inch thickness on a floured surface.
6. Transfer to a 9-inch pie plate and trim edges, leaving ½-inch overhang.
7. Fold overhang under and crimp edges decoratively.
8. Freeze crust for 20 minutes while preheating oven to 375°F.
9. Line frozen crust with parchment and fill with pie weights.
10. Blind bake for 20 minutes at 375°F until edges are lightly golden.
11. Remove weights and parchment, then bake 8 more minutes until bottom appears dry.
12. Whisk 4 pasture-raised egg yolks with ¼ cup cornstarch in a medium bowl.
13. Heat 1 ½ cups heavy cream, ¾ cup pure maple syrup, and ½ cup dark brown sugar in a saucepan over medium heat until steaming (160°F).
14. Temper egg mixture by slowly pouring 1 cup of hot cream mixture into yolks while whisking constantly.
15. Return tempered mixture to saucepan and cook over medium-low heat, stirring constantly with a silicone spatula.
16. Cook until mixture thickens and large bubbles break the surface, exactly 4-5 minutes.
17. Remove from heat and stir in 2 tbsp unsalted butter, 1 tsp vanilla bean paste, and ¼ tsp freshly grated nutmeg.
18. Immediately pour filling into prepared crust and smooth surface with offset spatula.
19. Press plastic wrap directly onto filling surface to prevent skin formation.
20. Refrigerate for minimum 6 hours or overnight until completely set.

Miraculously silken texture meets deep caramel notes with maple’s earthy sweetness. The flaky, buttery crust provides perfect contrast to the velvety filling. Serve chilled with candied pecans or a drizzle of warm bourbon caramel for next-level decadence.

Gingerbread Trifle with Mascarpone Cream

Grab your trifle dish—this gingerbread masterpiece transforms holiday leftovers into pure magic. Layer spiced cake with cloud-like mascarpone cream for a dessert that disappears faster than your holiday shopping list. Get ready to wow every guest at your table.

Ingredients

• 2 cups gingerbread cake cubes, 1-inch pieces
• 1 cup gingerbread cookie crumbs
• 8 ounces mascarpone cheese, room temperature
• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup ginger syrup
• 1/4 cup crystallized ginger, finely chopped
• Fresh mint sprigs for garnish

Instructions

1. Preheat your oven to 350°F and arrange gingerbread cake cubes on a parchment-lined baking sheet.
2. Toast the cake cubes for 8-10 minutes until edges are crisp but centers remain soft.
3. While cake toasts, combine mascarpone, heavy cream, sugar, and vanilla in a chilled mixing bowl.
4. Whip the mixture on medium-high speed for 3-4 minutes until stiff peaks form. Tip: Chill your bowl and beaters first for maximum volume.
5. Crush gingerbread cookies into coarse crumbs using a food processor or rolling pin.
6. Brush the bottom of your trifle dish with 2 tablespoons of ginger syrup.
7. Arrange half of the toasted cake cubes in an even layer over the syrup.
8. Drizzle another 2 tablespoons of ginger syrup evenly over the cake layer.
9. Spread half of the mascarpone cream over the cake using an offset spatula.
10. Sprinkle half of the gingerbread crumbs over the cream layer.
11. Scatter half of the crystallized ginger evenly over the crumbs.
12. Repeat all layers once more, ending with a final dusting of gingerbread crumbs.
13. Cover and refrigerate for at least 4 hours or overnight. Tip: This resting time allows flavors to meld and textures to set perfectly.
14. Garnish with fresh mint sprigs just before serving. Tip: For clean layers, press each component gently but firmly before adding the next.

When you scoop through the layers, you’ll discover the magical contrast between the spiced, moist cake and the silken cream. The crystallized ginger provides bursts of warmth that cut through the richness beautifully. Serve it in individual mason jars for a portable holiday treat, or make it the stunning centerpiece of your dessert table with extra mint and cookie decorations.

Vanilla Chai Spice Cupcakes

Unlock your inner baker with these aromatic vanilla chai spice cupcakes. They combine warm, cozy spices with sweet vanilla in a fluffy, irresistible treat that’s perfect for fall gatherings or a cozy night in. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 1 cup granulated sugar
• ½ cup unsalted European-style butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• ¾ cup whole milk
• 1 tsp pure vanilla extract
• 2 tsp chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)
• 1 ½ tsp baking powder
• ¼ tsp fine sea salt
• 8 oz cream cheese frosting

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Sift the all-purpose flour, baking powder, chai spice blend, and fine sea salt into a medium bowl to ensure a light, lump-free batter.
3. In a separate large bowl, cream the unsalted European-style butter and granulated sugar together using an electric mixer on medium-high speed for 3–4 minutes until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing on low speed until fully incorporated.
5. Alternate adding the sifted dry ingredients and whole milk to the wet mixture in three additions, starting and ending with the dry ingredients, and mix until just combined to avoid overmixing.
6. Fold in the pure vanilla extract with a spatula until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for proper rising.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.
9. Transfer the cupcakes to a wire rack and let them cool completely for at least 1 hour before frosting to prevent the cream cheese frosting from melting.
10. Frost the cooled cupcakes generously with the cream cheese frosting using an offset spatula or piping bag for a polished finish.

Richly spiced and tender, these cupcakes boast a soft, moist crumb that melts in your mouth. The warm chai notes paired with creamy frosting create a cozy, aromatic experience. Serve them slightly warmed with a dusting of extra chai spice or alongside a hot chai latte for the ultimate autumnal indulgence.

Rustic Fig and Honey Tart

Craft this stunning tart that transforms humble figs into pure elegance. Layer honey-kissed fruit over rich almond cream, all cradled in buttery pastry that shatters with every bite. Your kitchen will smell like a French patisserie in under an hour.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup European-style unsalted butter, chilled and cubed
– 3 tablespoons ice water
– 1 cup almond flour
– ⅓ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– ½ teaspoon pure vanilla extract
– 8 fresh Black Mission figs, halved lengthwise
– ¼ cup wildflower honey
– 1 tablespoon turbinado sugar

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ cup chilled cubed butter in a food processor, pulsing until mixture resembles coarse meal.
2. Gradually add 3 tablespoons ice water while pulsing, stopping just when dough begins to clump together.
3. Turn dough onto floured surface and gently knead into a disc, being careful not to overwork the pastry.
4. Wrap dough in plastic and refrigerate for exactly 30 minutes to ensure proper hydration and prevent shrinkage.
5. Preheat oven to 375°F and position rack in center for even heat distribution.
6. Roll chilled dough into a 12-inch circle on lightly floured parchment paper.
7. Transfer dough and parchment to baking sheet, creating a rustic free-form tart with slightly raised edges.
8. Whisk together 1 cup almond flour, ⅓ cup granulated sugar, 1 lightly beaten egg, and ½ teaspoon vanilla extract until smooth.
9. Spread almond cream evenly over dough, leaving a 2-inch border uncovered around the edges.
10. Arrange 8 halved figs cut-side up in concentric circles over almond cream.
11. Drizzle ¼ cup honey evenly over figs, allowing it to pool in the fruit’s centers.
12. Fold dough edges over filling, creating pleats every 2 inches for structural support.
13. Sprinkle 1 tablespoon turbinado sugar over crust edges for caramelized crunch.
14. Bake at 375°F for 28-32 minutes until crust is golden brown and figs are bubbling.
15. Cool on wire rack for 20 minutes before slicing to allow filling to set properly.
Dazzling with jewel-toned figs suspended in amber honey, this tart offers contrasting textures from crisp pastry to velvety almond cream. Serve warm with a dollop of crème fraîche to cut the sweetness, or pair with sharp blue cheese for a sophisticated dessert course. The floral honey notes deepen as it cools, making leftovers even more complex the next day.

Dark Chocolate Raspberry Tart

A decadent dark chocolate raspberry tart that’ll make your taste buds dance. This elegant dessert combines rich, bittersweet chocolate with vibrant raspberry notes in a buttery, crisp crust. Perfect for impressing guests or treating yourself to something spectacular.

Ingredients

– 1½ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– 3 tbsp granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 12 oz high-quality 70% dark chocolate couverture, finely chopped
– 1 cup heavy cream
– 2 pints fresh raspberries
– ¼ cup seedless raspberry preserves
– 1 tsp pure vanilla extract
– Pinch of fine sea salt

Instructions

1. Combine 1½ cups all-purpose flour, ½ cup chilled cubed butter, 3 tbsp granulated sugar, and a pinch of fine sea salt in a food processor.
2. Pulse the mixture until it resembles coarse crumbs, about 10-12 pulses.
3. Add 1 lightly beaten pasture-raised egg and pulse just until the dough begins to clump together.
4. Turn the dough out onto a lightly floured surface and gently press into a disk.
5. Wrap the dough tightly in plastic wrap and refrigerate for exactly 30 minutes to prevent shrinkage during baking.
6. Preheat your oven to 375°F and position a rack in the center.
7. Roll the chilled dough to a ¼-inch thickness on a floured surface.
8. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing gently into the corners.
9. Trim any excess dough from the edges using a sharp knife.
10. Prick the bottom of the crust thoroughly with a fork to prevent bubbling.
11. Line the crust with parchment paper and fill with pie weights or dried beans.
12. Bake at 375°F for 15 minutes until the edges are lightly golden.
13. Remove the parchment and weights, then bake for another 8-10 minutes until the bottom appears dry and pale golden.
14. Transfer the baked crust to a wire rack and cool completely to room temperature.
15. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges.
16. Pour the hot cream over 12 oz finely chopped dark chocolate couverture in a heatproof bowl.
17. Let the mixture stand undisturbed for 2 minutes to allow the chocolate to melt evenly.
18. Add 1 tsp pure vanilla extract and whisk gently until smooth and glossy.
19. Pour the chocolate ganache into the cooled tart shell, spreading evenly with an offset spatula.
20. Arrange 2 pints fresh raspberries in concentric circles over the ganache while it’s still slightly fluid.
21. Warm ¼ cup seedless raspberry preserves in a small saucepan over low heat until liquefied.
22. Brush the warm preserves gently over the raspberries using a pastry brush to create a glossy finish.
23. Refrigerate the tart for at least 3 hours, or until the ganache is completely set and firm to the touch.

Melt-in-your-mouth ganache meets tart raspberry bursts in this sophisticated dessert. The crisp shortcrust provides the perfect textural contrast to the velvety chocolate filling. Serve chilled slices with espresso or pair with a late-harvest Riesling for an unforgettable dessert experience.

Conclusion

Ready to make your Thanksgiving unforgettable? This collection of 26 decadent desserts offers something for every sweet tooth, from classic pies to creative twists. We hope these recipes inspire your festive baking! Try one (or several!), then leave a comment telling us your favorite. Don’t forget to share this roundup on Pinterest to spread the holiday cheer. Happy baking!