42 Holiday Thanksgiving Desserts And Pies

As the leaves turn golden and a crisp chill fills the air, our thoughts drift towards the warmth of family gatherings and the delicious centrepiece of any autumn celebration: Thanksgiving desserts. This comprehensive list offers 42 delightful ideas, from time-honoured classics to innovative new favourites, ensuring your festive table is laden with an unforgettable array of sweet treats. Whether you’re looking for something traditional or a modern twist, you’ll find inspiration here, perhaps even something like this creamy high protein chocolate pudding recipe for a lighter option.

Why You’ll Love This List

• Diverse Selection: Discover a wide range of recipes, from rich pies to lighter puddings, catering to all palates and dietary preferences.
• Preparation Flexibility: Find desserts suitable for making ahead, reducing stress on the big day, or quick options for last-minute additions.
• Seasonal Ingredients: Many recipes highlight the best of autumn’s bounty, utilising pumpkins, apples, cranberries, and warming spices.
• Dietary Inclusivity: Explore options for various needs, including gluten-free, dairy-free, and vegan alternatives, ensuring everyone can indulge.
• Inspiration for All Skill Levels: Whether you’re a seasoned baker or a novice, the clear instructions will guide you to success.

1. Classic Pumpkin Pie

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This quintessential Classic Thanksgiving Desserts And Pies To Bake features a silky, spiced pumpkin custard baked in a flaky pastry crust. Its warm aroma and comforting flavour are truly the essence of autumn festivities.

Ingredients

• 1 x 23cm ready-made shortcrust pastry case
• 400g pumpkin purée
• 150g caster sugar
• 2 large eggs
• 250ml double cream

Instructions

1. Preheat your oven to 180°C and place the pastry case on a baking tray.
2. Whisk together the pumpkin purée, sugar, eggs, and cream in a large bowl until smooth.
3. Pour the pumpkin mixture into the prepared pastry case.
4. Bake for 50-60 minutes, or until the filling is set around the edges but slightly wobbly in the centre.
5. Cool completely on a wire rack before chilling for at least 3 hours before serving.

Quick tip: Ensure your pumpkin purée is well-drained to prevent a watery pie filling.

2. Apple Crumble Pie

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Combining the best of a traditional pie with a crunchy crumble topping, this dessert boasts tender, spiced apples encased in a buttery pastry base. The textural contrast is utterly delightful.

Ingredients

• 1 x 23cm shortcrust pastry case
• 5-6 large Bramley apples, peeled and sliced
• 100g demerara sugar
• 50g plain flour
• 75g cold unsalted butter, diced

Instructions

1. Preheat your oven to 190°C and place the pastry case on a baking tray.
2. Toss the sliced apples with 50g of the demerara sugar and arrange them in the pastry case.
3. Rub the flour, remaining 50g demerara sugar, and cold butter together until crumbly.
4. Sprinkle the crumble topping evenly over the apples.
5. Bake for 45-55 minutes, or until the topping is golden and the apples are tender.

Quick tip: Add a pinch of cinnamon or mixed spice to the apple filling for extra warmth.

3. Pecan Pie

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A rich, sweet, and nutty pie featuring a gooey caramel-like filling packed with toasted pecans. It’s wonderfully decadent and a true Southern American classic for the holiday table.

Ingredients

• 1 x 23cm shortcrust pastry case
• 200g pecan halves
• 150ml maple syrup
• 100g light muscovado sugar
• 3 large eggs

Instructions

1. Preheat your oven to 180°C and line your pastry case with baking paper and baking beans.
2. Blind bake the pastry for 15 minutes, then remove beans and paper and bake for another 5 minutes; reduce oven to 160°C.
3. Whisk the maple syrup, muscovado sugar, eggs, and a pinch of salt until thoroughly combined.
4. Stir in the pecan halves and pour the mixture into the pre-baked pastry case.
5. Bake for 50-60 minutes, or until the filling is set but still slightly soft in the centre.

Quick tip: Toast the pecans lightly before adding them to the filling for an enhanced nutty flavour.

4. Sweet Potato Pie

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This creamy, subtly spiced pie offers a delightful alternative to pumpkin, with a naturally sweet filling and a hint of warming spices. It’s comforting and deeply satisfying.

Ingredients

• 1 x 23cm shortcrust pastry case
• 500g sweet potato, roasted and mashed
• 100g light brown sugar
• 2 large eggs
• 120ml evaporated milk

Instructions

1. Preheat your oven to 180°C and place the pastry case on a baking tray.
2. Combine the mashed sweet potato, brown sugar, eggs, evaporated milk, and a pinch of cinnamon in a bowl.
3. Mix thoroughly until the filling is smooth and well-combined.
4. Pour the sweet potato mixture into the prepared pastry case.
5. Bake for 50-60 minutes, or until the centre is mostly set.

Quick tip: Roast the sweet potatoes until very tender to ensure a smooth, lump-free filling.

5. Cranberry Apple Tart

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A vibrant and tangy tart balancing the sweetness of apples with the tartness of cranberries. Its colourful filling makes it a visually appealing addition to any festive spread.

Ingredients

• 300g ready-made puff pastry
• 2 large apples, thinly sliced
• 150g fresh cranberries
• 75g caster sugar
• 2 tbsp cornflour

Instructions

1. Preheat oven to 200°C and roll out the puff pastry onto a baking sheet.
2. Toss the apple slices, cranberries, caster sugar, and cornflour together in a bowl.
3. Arrange the fruit mixture over the pastry, leaving a 2cm border.
4. Fold the pastry border up around the fruit mixture to create a rustic crust.
5. Bake for 30-35 minutes, or until the pastry is golden and the fruit is tender.

Quick tip: Brush the pastry edges with a little milk for a richer golden colour.

6. Lemon Meringue Pie

A delightful balance of tangy lemon custard, a crisp pastry base, and a towering, sweet meringue topping. This pie is both refreshing and visually stunning.

Ingredients

• 1 x 23cm shortcrust pastry case, baked
• 4 large egg yolks
• 150g caster sugar
• 100ml fresh lemon juice
• 4 large egg whites

Instructions

1. Whisk egg yolks, 100g caster sugar, lemon juice, and 60ml water in a saucepan over medium heat until thickened.
2. Stir in 2 tbsp cornflour mixed with a little water until thick, then pour into the baked pastry case.
3. Whisk egg whites until stiff peaks form, gradually adding the remaining 50g caster sugar to make a glossy meringue.
4. Spoon or pipe the meringue over the lemon filling, ensuring it touches the crust all around.
5. Bake at 160°C for 15-20 minutes, or until the meringue is golden brown.

Quick tip: Ensure your egg whites are at room temperature for the best meringue volume.

7. No-Bake Pumpkin Cheesecake

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Enjoy the flavours of pumpkin pie in a creamy, chilled cheesecake format, perfect for those who prefer no-bake options. It’s rich, smooth, and beautifully spiced.

Ingredients

• 200g digestive biscuits, crushed
• 75g unsalted butter, melted
• 500g cream cheese, softened
• 200g pumpkin purée
• 100g icing sugar

Instructions

1. Combine crushed digestive biscuits and melted butter, then press into a 23cm springform tin.
2. Chill the biscuit base for 30 minutes to firm up.
3. Beat the softened cream cheese until smooth, then mix in the pumpkin purée and icing sugar.
4. Fold in 200ml whipped double cream until just combined and smooth.
5. Pour the cheesecake mixture over the chilled biscuit base and refrigerate for at least 4 hours, or overnight.

Quick tip: Add a teaspoon of pumpkin pie spice to the filling for an extra aromatic kick.

8. Apple and Blackberry Crumble

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A rustic and comforting dessert featuring soft, stewed apples and tart blackberries beneath a buttery, crunchy oat topping. Serve warm with cream or custard for a true autumnal treat.

Ingredients

• 4 large Bramley apples, peeled and chopped
• 200g fresh or frozen blackberries
• 75g caster sugar
• 150g plain flour
• 75g unsalted butter, cold and diced

Instructions

1. Preheat your oven to 180°C and lightly grease an ovenproof dish.
2. Combine the chopped apples, blackberries, and 50g of the caster sugar in the dish.
3. Rub the flour, remaining 25g caster sugar, and diced butter together until large crumbs form.
4. Stir in 50g rolled oats into the crumble mixture for added texture.
5. Sprinkle the crumble topping evenly over the fruit and bake for 35-40 minutes until golden and bubbling.

Quick tip: Ensure the fruit layer is fairly deep to prevent it from drying out during baking.

9. Pear and Ginger Cobbler

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Sweet, tender pears and a hint of warming ginger are topped with fluffy, scone-like biscuits in this delightful baked dessert. It’s wholesome and wonderfully aromatic.

Ingredients

• 4 large pears, peeled, cored, and sliced
• 2 tbsp fresh ginger, grated
• 50g light brown sugar
• 150g self-raising flour
• 50g cold unsalted butter, diced

Instructions

1. Preheat your oven to 190°C and lightly grease an ovenproof dish.
2. Toss the sliced pears, grated ginger, and 25g brown sugar together in the dish.
3. Rub the self-raising flour and diced butter until a coarse meal forms, then stir in the remaining 25g brown sugar.
4. Gradually add 80ml milk to the flour mixture until a soft dough forms.
5. Drop spoonfuls of dough over the pear mixture and bake for 30-35 minutes until the topping is golden and cooked through.

Quick tip: For extra flavour, add a tablespoon of crystallised ginger to the pear mixture.

10. Spiced Carrot Cake

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A moist and tender cake infused with fragrant spices and grated carrots, often topped with a tangy cream cheese frosting. It’s a comforting and flavourful dessert, especially good with a cup of tea.

Ingredients

• 200g self-raising flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 150g light brown sugar
• 200ml vegetable oil

Instructions

1. Preheat your oven to 170°C and line a 20cm round cake tin.
2. Whisk together the flour, cinnamon, nutmeg, and a pinch of salt in a large bowl.
3. In a separate bowl, combine the brown sugar, vegetable oil, 3 large eggs, and 1 tsp vanilla extract.
4. Gradually fold the wet ingredients into the dry ingredients until just combined.
5. Stir in 200g grated carrots and 50g chopped walnuts, then pour into the prepared tin.
6. Bake for 45-55 minutes, or until a skewer inserted comes out clean.

Quick tip: For an extra moist cake, use oil instead of butter in the batter.

11. Walnut and Maple Loaf Cake

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A dense, nutty loaf cake infused with the warm sweetness of maple syrup, perfect for slicing and serving with coffee. Its rich flavour makes it a lovely addition to a festive spread.

Ingredients

• 175g self-raising flour
• 100g chopped walnuts
• 150g light muscovado sugar
• 100ml maple syrup
• 120g unsalted butter, softened

Instructions

1. Preheat your oven to 170°C and line a 900g loaf tin.
2. Cream the softened butter and muscovado sugar together until light and fluffy.
3. Beat in 2 large eggs one at a time, followed by the maple syrup and 1 tsp vanilla extract.
4. Fold in the self-raising flour and chopped walnuts until just combined.
5. Pour the batter into the prepared loaf tin and bake for 50-60 minutes, or until a skewer comes out clean.

Quick tip: Drizzle with a simple maple glaze after cooling for extra sweetness and shine.

12. Cranberry Orange Scones

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Light and fluffy scones studded with tart cranberries and fragrant orange zest, perfect for a lighter dessert or a festive brunch. Serve with clotted cream and jam.

Ingredients

• 250g self-raising flour
• 50g cold unsalted butter, diced
• 50g caster sugar
• 100g fresh or dried cranberries
• Zest of 1 orange

Instructions

1. Preheat your oven to 200°C and lightly flour a baking tray.
2. Rub the flour and diced butter together until the mixture resembles fine breadcrumbs.
3. Stir in the caster sugar, cranberries, and orange zest.
4. Gradually add 120ml milk, mixing until a soft, slightly sticky dough forms.
5. Gently pat the dough to 2.5cm thickness and cut out scones using a 6cm cutter.
6. Bake for 12-15 minutes, or until risen and golden brown.

Quick tip: Avoid overworking the dough to ensure light and fluffy scones.

13. Vegan Pumpkin Pie

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A plant-based take on the classic, this pie features a creamy, spiced pumpkin filling in a dairy-free crust. It’s rich, flavourful, and suitable for vegan guests.

Ingredients

• 1 x 23cm vegan shortcrust pastry case
• 400g pumpkin purée
• 100g light brown sugar
• 240ml full-fat coconut milk
• 2 tbsp cornflour

Instructions

1. Preheat your oven to 180°C and place the vegan pastry case on a baking tray.
2. Whisk together the pumpkin purée, brown sugar, coconut milk, cornflour, and 1 tsp mixed spice until smooth.
3. Pour the mixture into the prepared pastry case.
4. Bake for 50-60 minutes, or until the filling is set around the edges but slightly jiggly in the centre.
5. Cool completely before chilling for at least 3 hours prior to serving.

Quick tip: Ensure your coconut milk is full-fat for the creamiest texture.

14. Gluten-Free Apple Pie

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This pie offers a delicious, flaky gluten-free crust encasing a sweet, spiced apple filling. It ensures that everyone at the table can enjoy a slice of this timeless dessert.

Ingredients

• 1 x 23cm gluten-free shortcrust pastry case
• 5-6 large Bramley apples, peeled and sliced
• 100g caster sugar
• 1 tsp ground cinnamon
• 2 tbsp lemon juice

Instructions

1. Preheat your oven to 190°C and line the gluten-free pastry case with baking paper and baking beans.
2. Blind bake the pastry for 15 minutes, then remove beans and paper and bake for another 5 minutes.
3. Toss the sliced apples with caster sugar, cinnamon, and lemon juice.
4. Pile the apple mixture into the partially baked pastry case.
5. Cover with a lattice top or a full pastry lid using gluten-free pastry, and bake for 40-50 minutes until golden.

Quick tip: Use a high-quality gluten-free pastry to ensure a tender and flaky crust.

15. Pumpkin Spice Latte Cake

Capture the popular seasonal drink in cake form, featuring a moist sponge infused with coffee and pumpkin spice, often topped with a creamy frosting. It’s a modern festive delight.

Ingredients

• 200g self-raising flour
• 150g caster sugar
• 1 tsp pumpkin pie spice
• 150g pumpkin purée
• 120ml strong brewed coffee, cooled

Instructions

1. Preheat your oven to 180°C and line a 20cm round cake tin.
2. Whisk together the flour, caster sugar, pumpkin pie spice, and a pinch of salt.
3. In a separate bowl, whisk the pumpkin purée, cooled coffee, 2 large eggs, and 120ml vegetable oil.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer comes out clean.

Quick tip: For an extra coffee kick, brush the warm cake with a little extra brewed coffee.

16. Gingernut Cheesecake

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A creamy cheesecake with a spicy gingernut biscuit base, offering a warming and festive twist on a classic dessert. The ginger provides a lovely contrast to the smooth cream cheese.

Ingredients

• 200g gingernut biscuits, crushed
• 75g unsalted butter, melted
• 500g cream cheese, softened
• 100g icing sugar
• 1 tsp ground ginger

Instructions

1. Combine crushed gingernut biscuits and melted butter, then press into a 23cm springform tin.
2. Chill the biscuit base for 30 minutes to firm up.
3. Beat the softened cream cheese until smooth, then mix in the icing sugar and ground ginger.
4. Fold in 200ml whipped double cream until just combined.
5. Pour the cheesecake mixture over the chilled biscuit base and refrigerate for at least 4 hours, or overnight.

Quick tip: For an extra ginger kick, sprinkle a little crystallised ginger over the top before chilling.

17. Pumpkin Bread Pudding

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A comforting and warming dessert, this bread pudding features chunks of bread soaked in a spiced pumpkin custard and baked until golden. It’s wonderfully satisfying and uses up stale bread.

Ingredients

• 400g stale brioche or challah bread, cubed
• 400g pumpkin purée
• 250ml whole milk
• 150g light brown sugar
• 2 large eggs

Instructions

1. Preheat your oven to 180°C and lightly grease a 2-litre baking dish.
2. Arrange the cubed bread in the prepared baking dish.
3. Whisk together the pumpkin purée, milk, brown sugar, eggs, and 1 tsp mixed spice until smooth.
4. Pour the custard mixture evenly over the bread, ensuring all pieces are moistened.
5. Bake for 45-55 minutes, or until the pudding is set and golden brown.

Quick tip: Allow the bread to soak in the custard for at least 30 minutes before baking for maximum flavour absorption.

18. Cranberry and White Chocolate Cookies

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Soft and chewy cookies studded with tart cranberries and sweet white chocolate chunks. These festive biscuits are wonderful for sharing or as a smaller sweet bite.

Ingredients

• 150g unsalted butter, softened
• 100g caster sugar
• 150g plain flour
• 100g dried cranberries
• 100g white chocolate chips

Instructions

1. Preheat your oven to 180°C and line a baking tray with baking paper.
2. Cream the softened butter and caster sugar together until light and fluffy.
3. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
4. Gradually fold in the plain flour until just incorporated, then stir in the cranberries and white chocolate chips.
5. Drop spoonfuls of dough onto the prepared baking tray, leaving space between them.
6. Bake for 10-12 minutes, or until the edges are golden and the centres are still soft.

Quick tip: Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.

19. Sticky Toffee Pudding

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A truly indulgent British classic, this moist sponge cake is made with dates and drenched in a rich, buttery toffee sauce. It’s incredibly warming and deeply satisfying, especially with custard.

Ingredients

• 175g dates, pitted and chopped
• 1 tsp bicarbonate of soda
• 100g unsalted butter, softened
• 150g dark muscovado sugar
• 200ml double cream

Instructions

1. Preheat your oven to 180°C and grease a 1.5-litre ovenproof dish.
2. Place the chopped dates in a bowl, cover with 250ml boiling water and the bicarbonate of soda, then let stand for 10 minutes.
3. Cream the softened butter and 100g muscovado sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then fold in 175g self-raising flour and the date mixture.
5. Pour the batter into the prepared dish and bake for 35-45 minutes, or until a skewer comes out clean.
6. For the sauce, melt 50g butter with 50g muscovado sugar and 200ml double cream, simmer for 5 minutes.

Quick tip: Serve the pudding warm with plenty of the hot toffee sauce and a scoop of vanilla ice cream.

20. Cranberry Curd Tart

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A bright and zesty tart featuring a vibrant cranberry curd filling, offering a lovely tart counterpoint to richer Thanksgiving dishes. Its beautiful colour is an added bonus.

Ingredients

• 1 x 23cm shortcrust pastry case, baked
• 200g fresh or frozen cranberries
• 150g caster sugar
• 3 large eggs
• 75g unsalted butter, diced

Instructions

1. Purée the cranberries with 50ml water, then strain through a fine sieve to remove solids.
2. Whisk the cranberry purée, caster sugar, and eggs in a heatproof bowl over a saucepan of simmering water.
3. Stir continuously until the mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in the diced butter until melted and smooth.
5. Pour the warm cranberry curd into the baked pastry case and chill for at least 3 hours, or until set.

Quick tip: For an extra smooth curd, pass it through a fine-mesh sieve after stirring in the butter.

21. Apple and Rhubarb Crumble

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A classic British combination of tart rhubarb and sweet apples, topped with a golden, crunchy crumble. This dessert is wonderfully comforting and celebrates seasonal produce.

Ingredients

• 3 large Bramley apples, peeled and chopped
• 300g rhubarb, trimmed and chopped
• 75g caster sugar
• 150g plain flour
• 75g unsalted butter, cold and diced

Instructions

1. Preheat your oven to 180°C and lightly grease an ovenproof dish.
2. Combine the chopped apples, rhubarb, and 50g of the caster sugar in the dish.
3. Rub the flour, remaining 25g caster sugar, and diced butter together until large crumbs form.
4. Sprinkle the crumble topping evenly over the fruit.
5. Bake for 35-40 minutes, or until the topping is golden and the fruit is tender.

Quick tip: If your rhubarb is very tart, you might want to add a little extra sugar to the fruit filling.

22. Maple Pumpkin Doughnuts

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Soft, fluffy doughnuts infused with pumpkin purée and warm spices, then glazed with a sweet maple icing. These are a fun, festive alternative to traditional pies.

Ingredients

• 250g plain flour
• 75g caster sugar
• 150g pumpkin purée
• 50g unsalted butter, melted
• 120ml whole milk, warm

Instructions

1. In a large bowl, combine the flour, 50g caster sugar, 1 tsp mixed spice, and 7g dried yeast.
2. Add the pumpkin purée, melted butter, 1 large egg, and warm milk, then mix to form a soft dough.
3. Knead the dough for 5-7 minutes until smooth and elastic, then cover and let rise in a warm place for 1 hour.
4. Roll out the risen dough to 1.5cm thickness and cut out doughnuts using a cutter.
5. Fry the doughnuts in hot oil (170°C) for 2-3 minutes per side until golden brown; drain on paper towels.
6. Whisk 100g icing sugar with 2 tbsp maple syrup and 1-2 tbsp milk to create a glaze, then dip the warm doughnuts.

Quick tip: Ensure your oil is at the correct temperature for even cooking and a golden finish.

23. Sweet Potato and Coconut Pie

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A tropical twist on sweet potato pie, incorporating creamy coconut milk for an even richer, smoother texture and a subtle exotic flavour. It’s beautifully comforting and unique.

Ingredients

• 1 x 23cm shortcrust pastry case
• 500g sweet potato, roasted and mashed
• 100g light brown sugar
• 240ml full-fat coconut milk
• 2 large eggs

Instructions

1. Preheat your oven to 180°C and place the pastry case on a baking tray.
2. Whisk together the mashed sweet potato, brown sugar, coconut milk, eggs, and 1 tsp ground cinnamon until smooth.
3. Pour the sweet potato mixture into the prepared pastry case.
4. Bake for 50-60 minutes, or until the centre is mostly set.
5. Cool completely before chilling for at least 3 hours before serving.

Quick tip: For an extra layer of coconut flavour, sprinkle toasted desiccated coconut on top before serving.

24. Apple Butter Hand Pies

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These charming individual pies are filled with rich, spiced apple butter, making them easy to eat and perfect for a casual gathering. They’re a delightful take on a classic pie.

Ingredients

• 500g ready-made shortcrust pastry
• 200g apple butter
• 1 large egg, beaten (for egg wash)
• 2 tbsp demerara sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 190°C and line a baking tray with baking paper.
2. Roll out the pastry to 3mm thickness and cut out 12 circles using a 10cm cutter.
3. Place a spoonful of apple butter on one half of each pastry circle.
4. Fold the other half over to create a semicircle, then crimp the edges with a fork to seal.
5. Brush the hand pies with beaten egg and sprinkle with demerara sugar and cinnamon.
6. Bake for 20-25 minutes, or until golden brown and puffed.

Quick tip: Make sure your apple butter is thick enough so it doesn’t leak out during baking.

25. Gingerbread Cake with Cream Cheese Frosting

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A wonderfully moist and spicy gingerbread cake, bursting with the warm flavours of ginger, cinnamon, and cloves. The tangy cream cheese frosting provides a lovely balance.

Ingredients

• 200g plain flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 150g black treacle
• 100g dark muscovado sugar

Instructions

1. Preheat your oven to 170°C and line a 20cm round cake tin.
2. Sift together the flour, ground ginger, ground cinnamon, 1/2 tsp ground cloves, and 1 tsp bicarbonate of soda.
3. In a saucepan, gently melt 100g unsalted butter, black treacle, dark muscovado sugar, and 120ml whole milk.
4. Pour the warm wet mixture into the dry ingredients and mix until just combined.
5. Beat in 1 large egg until the batter is smooth.
6. Pour the batter into the prepared tin and bake for 40-50 minutes, or until a skewer inserted comes out clean.

Quick tip: For an even richer flavour, allow the cake to cool completely and then rest for a day before frosting.

26. Chocolate Silk Pie

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Indulge in this luxurious pie featuring a deep, rich chocolate filling that’s incredibly smooth and airy. It’s an elegant and deeply satisfying dessert for chocolate lovers.

Ingredients

• 1 x 23cm ready-made chocolate biscuit crust
• 200g good quality dark chocolate, melted
• 250g unsalted butter, softened
• 200g icing sugar
• 4 large eggs

Instructions

1. Melt the dark chocolate gently over a bain-marie or in the microwave; set aside to cool slightly.
2. In a large bowl, cream the softened butter and icing sugar together until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually fold in the cooled melted chocolate until the mixture is uniform and smooth.
5. Pour the chocolate filling into the biscuit crust and chill for at least 4 hours, or overnight, before serving.

Quick tip: Use high-quality dark chocolate (70% cocoa solids) for the best flavour intensity.

27. Mini Pumpkin Cheesecakes

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These individual cheesecakes offer all the festive flavour of pumpkin pie in a perfectly portioned, elegant dessert. They’re ideal for a buffet or when serving a crowd.

Ingredients

• 150g digestive biscuits, crushed
• 50g unsalted butter, melted
• 250g cream cheese, softened
• 100g pumpkin purée
• 50g icing sugar

Instructions

1. Combine crushed biscuits and melted butter, then press into the bottom of 12 muffin cases.
2. Chill the biscuit bases for at least 15 minutes.
3. Beat the softened cream cheese, pumpkin purée, and icing sugar until smooth and creamy.
4. Spoon the cheesecake mixture over the chilled bases.
5. Chill for at least 2 hours, or until firm, before serving with a dollop of whipped cream.

Quick tip: Use paper muffin cases for easy removal of the mini cheesecakes.

28. Individual Apple Crisps

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These single-serving apple crisps are charming and ensure everyone gets a warm, bubbly, and crunchy treat. They’re easy to prepare and cook quickly.

Ingredients

• 4 medium Bramley apples, peeled, cored, and diced
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• 50g rolled oats
• 40g unsalted butter, melted

Instructions

1. Preheat your oven to 180°C and grease four individual ramekins.
2. Divide the diced apples among the ramekins, tossing with caster sugar and cinnamon.
3. Combine the rolled oats, 2 tbsp plain flour, 2 tbsp light brown sugar, and melted butter until crumbly.
4. Sprinkle the oat topping evenly over the apples in each ramekin.
5. Bake for 25-30 minutes, or until the topping is golden and the apples are tender.

Quick tip: Add a splash of apple juice or water to the apples before baking to prevent dryness.

29. Maple Pecan Bars

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These chewy, nutty bars have a shortbread base topped with a rich maple and pecan filling. They are easy to serve, making them a fantastic alternative to pie.

Ingredients

• 150g plain flour
• 100g cold unsalted butter, diced
• 50g icing sugar
• 150g pecan halves
• 100ml maple syrup

Instructions

1. Preheat your oven to 180°C and line a 20cm square baking tin with baking paper.
2. Pulse the flour, diced butter, and icing sugar in a food processor until it forms a dough, then press into the tin.
3. Bake the shortbread base for 15-20 minutes, or until lightly golden.
4. While the base bakes, whisk together the maple syrup, 2 large eggs, 50g light brown sugar, and 2 tbsp melted butter.
5. Stir in the pecan halves, then pour the mixture over the warm shortbread base.
6. Bake for another 25-30 minutes, or until the topping is set and golden brown.

Quick tip: Allow the bars to cool completely before cutting for clean, neat slices.

30. Salted Caramel Apple Pie

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Elevate a classic apple pie with the luxurious addition of salted caramel, adding a deeper, more sophisticated sweetness and a hint of salt. This pie is truly indulgent.

Ingredients

• 1 x 23cm shortcrust pastry case (top & bottom)
• 5-6 large Bramley apples, peeled and sliced
• 100g caster sugar
• 100ml ready-made salted caramel sauce
• 2 tbsp plain flour

Instructions

1. Preheat your oven to 200°C and line a 23cm pie dish with the bottom pastry.
2. Toss the sliced apples with caster sugar and flour, then arrange in the pastry-lined dish.
3. Drizzle half of the salted caramel sauce over the apples.
4. Top with the second pastry crust, crimp the edges, and cut a few vents in the top.
5. Bake for 45-55 minutes, or until the crust is golden and the filling is bubbly.

Quick tip: Serve warm with a scoop of vanilla ice cream and an extra drizzle of salted caramel.

31. Chocolate Bourbon Pecan Pie (alcohol-free)

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This rich and decadent pie combines toasted pecans and dark chocolate with a deep, flavourful filling, using a non-alcoholic substitute for a classic Southern taste. It’s wonderfully indulgent and satisfying.

Ingredients

• 1 x 23cm shortcrust pastry case
• 200g pecan halves
• 100g dark chocolate chips
• 150ml maple syrup
• 2 tbsp non-alcoholic vanilla extract or apple juice

Instructions

1. Preheat your oven to 180°C and line the pastry case with baking paper and baking beans.
2. Blind bake the pastry for 15 minutes, then remove beans and paper and bake for another 5 minutes; reduce oven to 160°C.
3. Whisk the maple syrup, 3 large eggs, 100g light muscovado sugar, 50g melted butter, and the vanilla extract until combined.
4. Stir in the pecan halves and dark chocolate chips.
5. Pour the mixture into the pre-baked pastry case and bake for 50-60 minutes, or until set.

Quick tip: Ensure the chocolate chips are well distributed throughout the filling for flavour in every bite.

32. Mini Caramel Apple Cheesecakes

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Individual cheesecakes featuring a spiced apple layer and a creamy caramel topping. These are elegant, portion-controlled, and a delightful blend of autumnal flavours.

Ingredients

• 150g digestive biscuits, crushed
• 50g unsalted butter, melted
• 250g cream cheese, softened
• 1 medium apple, finely diced and sautéed
• 50g ready-made caramel sauce

Instructions

1. Combine crushed biscuits and melted butter, then press into 12 muffin cases.
2. Chill the biscuit bases for at least 15 minutes.
3. Beat the softened cream cheese, 50g icing sugar, and 1 tsp vanilla extract until smooth.
4. Fold in the finely diced and cooled sautéed apple.
5. Spoon the cheesecake mixture over the chilled bases, then drizzle each with caramel sauce.
6. Chill for at least 2 hours, or until firm, before serving.

Quick tip: Sauté the diced apple with a pinch of cinnamon until just tender for best results.

33. Spiced Pear Frangipane Tart

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An elegant tart with tender, spiced pears nestled in a rich almond frangipane filling, all encased in a buttery pastry crust. It’s sophisticated and wonderfully fragrant.

Ingredients

• 1 x 23cm shortcrust pastry case
• 3 ripe pears, peeled, cored, and sliced
• 150g ground almonds
• 100g caster sugar
• 100g unsalted butter, softened

Instructions

1. Preheat your oven to 180°C and place the pastry case on a baking tray.
2. Cream the softened butter and caster sugar together until light and fluffy.
3. Beat in 2 large eggs one at a time, then fold in the ground almonds and 1 tsp mixed spice.
4. Spread the frangipane mixture evenly into the pastry case.
5. Arrange the sliced pears decoratively over the frangipane.
6. Bake for 40-50 minutes, or until the frangipane is golden and set.

Quick tip: Brush the baked tart with warmed apricot jam for a lovely shine and flavour.

34. Pumpkin Streusel Bars

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These bars feature a soft, spiced pumpkin cake base topped with a buttery, crunchy streusel. They offer the comforting flavours of autumn in an easy-to-serve format.

Ingredients

• 150g plain flour
• 100g unsalted butter, cold and diced
• 100g light brown sugar
• 200g pumpkin purée
• 1 large egg

Instructions

1. Preheat your oven to 180°C and line a 20cm square baking tin with baking paper.
2. For the streusel, rub 50g flour, 50g cold butter, and 50g brown sugar together until crumbly.
3. For the base, whisk 100g flour, 50g brown sugar, 1 tsp mixed spice, and 1/2 tsp bicarbonate of soda.
4. In a separate bowl, whisk the pumpkin purée, egg, and 50ml vegetable oil, then add to the dry ingredients until just combined.
5. Spread the batter evenly into the prepared tin, then sprinkle the streusel topping over it.
6. Bake for 30-35 minutes, or until a skewer inserted comes out clean.

Quick tip: Add chopped pecans or walnuts to the streusel for extra crunch and nutty flavour.

35. Banoffee Pie

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A beloved British dessert featuring a biscuit base, a thick layer of rich toffee (dulce de leche), sliced bananas, and a generous topping of whipped cream. It’s utterly irresistible.

Ingredients

• 250g digestive biscuits, crushed
• 100g unsalted butter, melted
• 1 x 397g tin of condensed milk (for toffee)
• 3 large bananas, sliced
• 300ml double cream

Instructions

1. Combine crushed digestive biscuits and melted butter, then press into a 23cm loose-bottomed flan tin; chill for 30 minutes.
2. Submerge the unopened tin of condensed milk in a saucepan of simmering water for 3-4 hours, ensuring it remains covered with water, to make toffee.
3. Once cool, open the tin of toffee and spread it evenly over the chilled biscuit base.
4. Arrange the sliced bananas over the toffee layer.
5. Whip the double cream until soft peaks form, then generously spread over the bananas.

Quick tip: For a quick toffee, use ready-made dulce de leche or boil condensed milk in an oven-safe tin if preferred.

36. Caramel Apple Galette

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A rustic and charming free-form tart with thinly sliced apples arranged over a bed of caramel, all wrapped in a flaky pastry crust. It’s simple, elegant, and full of flavour.

Ingredients

• 300g ready-made shortcrust pastry
• 3 large apples, thinly sliced
• 75g caster sugar
• 50g unsalted butter, melted
• 50g ready-made caramel sauce

Instructions

1. Preheat oven to 190°C and roll out the pastry into a large circle on a baking sheet.
2. Brush the pastry with a little of the melted butter, leaving a 4cm border.
3. Arrange the thinly sliced apples over the buttered pastry in concentric circles.
4. Drizzle the caramel sauce and sprinkle the caster sugar over the apples.
5. Fold the pastry border up around the apples, gently pleating it as you go.
6. Bake for 35-45 minutes, or until the pastry is golden and the apples are tender.

Quick tip: Use a mix of sweet and tart apples for a more complex flavour profile.

37. Baked Pears with Walnuts and Honey

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A naturally sweet and elegant dessert, featuring tender baked pears stuffed with a crunchy walnut and honey filling. It’s a lighter option that still feels indulgent.

Ingredients

• 4 ripe but firm pears, halved and cored
• 50g chopped walnuts
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 190°C and arrange the pear halves cut-side up in a baking dish.
2. In a small bowl, mix the chopped walnuts, honey, and cinnamon.
3. Fill the hollowed centres of each pear half with the walnut mixture.
4. Drizzle the melted butter over the pears.
5. Bake for 25-35 minutes, or until the pears are tender and the topping is lightly toasted.

Quick tip: Serve with a dollop of Greek yoghurt or crème fraîche for a creamy contrast.

38. Pumpkin Chocolate Chip Cookies

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Soft, chewy cookies that combine the warmth of pumpkin spice with delightful chocolate chips. They’re a lovely bite-sized treat for after dinner or for a festive cookie exchange.

Ingredients

• 150g unsalted butter, softened
• 100g caster sugar
• 100g light brown sugar
• 150g pumpkin purée
• 150g plain flour

Instructions

1. Preheat your oven to 180°C and line two baking trays with baking paper.
2. Cream the softened butter, caster sugar, and brown sugar together until light and fluffy.
3. Beat in 1 large egg and the pumpkin purée until well combined.
4. In a separate bowl, whisk together the flour, 1 tsp mixed spice, 1/2 tsp bicarbonate of soda, and a pinch of salt.
5. Gradually fold the dry ingredients into the wet mixture, then stir in 150g chocolate chips.
6. Drop rounded spoonfuls of dough onto the prepared baking trays and bake for 12-15 minutes.

Quick tip: Sprinkle a little sea salt on top of the cookies before baking to enhance the chocolate flavour.

39. Mini Cranberry Tarts with Rosemary

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These delicate tarts combine the tartness of cranberries with a surprising hint of aromatic rosemary, offering a sophisticated and unique flavour profile. They’re visually appealing and perfectly portioned.

Ingredients

• 1 x 375g ready-made shortcrust pastry sheet
• 200g fresh or frozen cranberries
• 75g caster sugar
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp orange juice

Instructions

1. Preheat your oven to 180°C and lightly grease a 12-hole mini muffin tin.
2. Roll out the pastry and cut out circles using a cutter large enough to fit into the muffin holes.
3. Press the pastry circles into the muffin tin to form mini tart cases.
4. In a small bowl, combine the cranberries, caster sugar, chopped rosemary, and orange juice.
5. Fill each pastry case with the cranberry mixture.
6. Bake for 20-25 minutes, or until the pastry is golden and the filling is bubbly.

Quick tip: For extra shine and flavour, brush the baked tarts with a little warmed apricot jam.

40. No-Bake Chocolate Orange Cheesecake

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A decadent no-bake cheesecake combining rich chocolate with vibrant orange zest and juice, creating a refreshing yet indulgent dessert. It’s an easy, make-ahead option that tastes luxurious. I stumbled upon this combination by accident, and it’s been a hit ever since.

Ingredients

• 200g chocolate digestive biscuits, crushed
• 75g unsalted butter, melted
• 500g cream cheese, softened
• 100g icing sugar
• Zest and juice of 1 large orange

Instructions

1. Combine crushed chocolate digestive biscuits and melted butter, then press into a 23cm springform tin.
2. Chill the biscuit base for 30 minutes to firm up.
3. Beat the softened cream cheese until smooth, then mix in the icing sugar, orange zest, and orange juice.
4. Melt 100g dark chocolate, allow to cool slightly, then fold into the cream cheese mixture.
5. Fold in 200ml whipped double cream until just combined.
6. Pour the cheesecake mixture over the chilled biscuit base and refrigerate for at least 4 hours, or overnight.

Quick tip: Decorate with chocolate curls and fresh orange segments for an elegant finish.

41. Pear and Cranberry Crumble

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A delightful mix of sweet, soft pears and tart cranberries, crowned with a golden, buttery crumble topping. This seasonal dessert is both simple to make and deeply satisfying.

Ingredients

• 4 ripe pears, peeled, cored, and chopped
• 150g fresh or frozen cranberries
• 75g caster sugar
• 150g plain flour
• 75g unsalted butter, cold and diced

Instructions

1. Preheat your oven to 180°C and lightly grease an ovenproof dish.
2. Combine the chopped pears, cranberries, and 50g of the caster sugar in the dish.
3. Rub the flour, remaining 25g caster sugar, and diced butter together until large crumbs form.
4. Sprinkle the crumble topping evenly over the fruit.
5. Bake for 35-40 minutes, or until the topping is golden and the fruit is tender.

Quick tip: Add a pinch of ground ginger or cinnamon to the fruit filling for extra warmth.

42. Creamy Rice Pudding with Cinnamon

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A truly humble yet comforting dessert, this creamy rice pudding is gently simmered with milk and infused with warming cinnamon. It’s a nostalgic and satisfying end to any meal.

Ingredients

• 100g pudding rice
• 1 litre whole milk
• 50g caster sugar
• 1 cinnamon stick
• 25g unsalted butter

Instructions

1. Preheat your oven to 150°C and grease a 1.5-litre ovenproof dish.
2. Rinse the pudding rice thoroughly under cold water.
3. Pour the milk into the prepared dish, then stir in the rinsed rice, caster sugar, cinnamon stick, and butter.
4. Bake for 2-2.5 hours, stirring every 30 minutes, until the rice is tender and the pudding is creamy.
5. Remove the cinnamon stick before serving warm.

Quick tip: For a golden crust, sprinkle a little demerara sugar on top before the final 30 minutes of baking.

Frequently Asked Questions

We hope this extensive collection of 42 Holiday Thanksgiving Desserts and Pies has provided ample inspiration for your upcoming celebrations. From the comforting classics to exciting new concoctions, there’s a sweet treat for every palate and preference. So, roll up your sleeves, pick your favourites, and get baking – your festive table awaits! Don’t forget to save or pin this list so you can easily refer back to it when planning your autumnal feast.