Festive Pumpkin Thanksgiving Dessert Ideas

As the leaves turn golden and autumn’s chill sets in, our thoughts drift to the warmth of family gatherings and the centrepiece of any Thanksgiving celebration: the dessert table. This year, elevate your festive spread with an array of delightful pumpkin-inspired treats. From spiced classics to innovative bakes, these 15 scrumptious ideas promise to bring a taste of seasonal cheer to your holiday feast, ensuring every guest finds a new favourite autumnal indulgence.

Why You’ll Love This List

• Diverse Flavours: Explore a wide spectrum of pumpkin desserts, from rich and creamy to light and spiced.
• Thanksgiving Ready: Each recipe is designed to complement your holiday meal, adding a touch of seasonal elegance.
• Practical Guidance: Enjoy clear, step-by-step instructions and helpful tips for successful baking.
• Ingredient Accessibility: Utilises readily available seasonal ingredients for stress-free preparation.
• Dietary Considerations: Many options can be adapted for various dietary needs, ensuring everyone can enjoy.

Festive Pumpkin Thanksgiving Dessert Ideas

15 min prep  ·  30 min cook  ·  4 servings

📌Save to Pinterest

1. Classic Spiced Pumpkin Pie

Pin this

No Thanksgiving table is complete without a traditional pumpkin pie, and for a complete guide to all your holiday sweet endings, including Creative Thanksgiving Desserts Without Pie , explore Classic Thanksgiving Desserts And Pies To Bake.com/creative-thanksgiving-desserts-without-pie/”>Creative Thanksgiving Desserts Without Pie, explore 42 Holiday Thanksgiving Desserts And Pies .com/42-holiday-thanksgiving-desserts-and-pies/”>42 Holiday Thanksgiving Desserts And Pies. This version features a silky, spiced pumpkin custard baked in a flaky pastry crust, delivering that quintessential autumnal flavour and comforting texture.

Ingredients

• 1 ready-made shortcrust pastry sheet
• 425g pumpkin purée
• 150g caster sugar
• 2 large eggs
• 240ml double cream
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves

Instructions

1. Preheat oven to 200°C (180°C fan) and line a 23cm pie dish with pastry.
2. Whisk pumpkin purée, sugar, eggs, cream, cinnamon, ginger, and cloves until smooth.
3. Pour the pumpkin mixture into the prepared pastry case.
4. Bake for 15 minutes, then reduce oven temperature to 175°C (155°C fan) and bake for another 35-40 minutes until set.
5. Cool completely on a wire rack before chilling for at least 2 hours prior to serving.

Quick tip: Ensure your pumpkin purée is plain, not pie filling, for the best control over flavour.

2. Pumpkin & Pecan Crumble

Pin this

This delightful crumble combines a spiced pumpkin filling with a crunchy pecan and oat topping. It’s a wonderful, warming dessert, particularly enjoyable with a dollop of custard or a scoop of vanilla ice cream.

Ingredients

• 500g pumpkin purée
• 100g light brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 175g plain flour
• 100g cold unsalted butter, cubed
• 75g rolled oats
• 50g chopped pecans

Instructions

1. Preheat oven to 180°C (160°C fan) and lightly grease an ovenproof dish.
2. Combine pumpkin purée, 50g brown sugar, cinnamon, and ginger, then spread evenly in the prepared dish.
3. In a separate bowl, rub butter into flour until it forms crumbs, then stir in the remaining 50g brown sugar, oats, and pecans.
4. Sprinkle the crumble topping generously over the pumpkin mixture.
5. Bake for 30-35 minutes until the topping is golden brown and the pumpkin filling is bubbling gently.
6. Serve warm with a choice of cream, custard, or ice cream.

Quick tip: For an extra crispy crumble, bake it on a higher shelf in the oven.

3. No-Bake Pumpkin Mousse

Pin this

For a lighter, yet equally festive option, try this airy pumpkin mousse. It’s incredibly simple to prepare without an oven and features a delicate, spiced pumpkin flavour with a wonderfully smooth, creamy texture.

Ingredients

• 250g pumpkin purée
• 150ml double cream
• 75g icing sugar
• 1 tsp vanilla extract
• 1 tsp mixed spice
• 2 sheets gelatine, softened

Instructions

1. Whisk pumpkin purée, icing sugar, vanilla extract, and mixed spice together in a bowl.
2. Gently heat 2 tbsp of the double cream, then dissolve the softened gelatine sheets in it.
3. Stir the dissolved gelatine mixture into the pumpkin mixture until well combined.
4. In a separate bowl, whip the remaining double cream until soft peaks form.
5. Carefully fold the whipped cream into the pumpkin mixture until fully incorporated.
6. Spoon the mousse into individual serving glasses or a large bowl and chill for at least 3 hours, or until set.

Quick tip: For a vegan alternative, use coconut cream and agar-agar powder instead of dairy cream and gelatine.

4. Pumpkin Swirl Brownies

Pin this

These rich, fudgy brownies are elevated with a vibrant pumpkin cream cheese swirl, offering a beautiful contrast in colour and flavour. Each bite delivers intense chocolate alongside the subtle spice of pumpkin.

Ingredients

• 150g dark chocolate, chopped
• 100g unsalted butter
• 2 large eggs
• 150g caster sugar
• 75g plain flour
• For the pumpkin swirl: 100g cream cheese, 50g pumpkin purée, 2 tbsp icing sugar, ¼ tsp mixed spice

Instructions

1. Preheat oven to 180°C (160°C fan) and line a 20cm square baking tin with baking parchment.
2. Melt chocolate and butter together, then whisk in eggs and caster sugar until smooth.
3. Fold in the flour until just combined, then pour half the brownie batter into the prepared tin.
4. Beat cream cheese, pumpkin purée, icing sugar, and mixed spice until smooth for the swirl.
5. Dollop spoonfuls of the pumpkin mixture and remaining brownie batter over the base, then swirl with a knife.
6. Bake for 25-30 minutes until the edges are set but the centre is still slightly soft, then cool completely before cutting.

Quick tip: Do not overbake the brownies; they should still be slightly gooey in the centre for ultimate fudginess.

5. Pumpkin Doughnuts with Cinnamon Sugar

Pin this

These light and airy baked pumpkin doughnuts are coated in a delightful cinnamon sugar, making them an irresistible autumnal treat. They offer all the flavour of fried doughnuts without the fuss.

Ingredients

• 180g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 100g caster sugar
• 1 large egg
• 120g pumpkin purée
• 60ml milk
• 60ml vegetable oil
• For coating: 50g caster sugar, 1 tsp ground cinnamon, 25g melted butter

Instructions

1. Preheat oven to 180°C (160°C fan) and grease a doughnut tin.
2. Whisk together flour, baking powder, bicarbonate of soda, cinnamon, ginger, and 100g sugar.
3. In a separate bowl, combine egg, pumpkin purée, milk, and oil, then add to dry ingredients and mix until just combined.
4. Spoon or pipe the batter into the prepared doughnut tin, filling each cavity about two-thirds full.
5. Bake for 12-15 minutes until lightly golden and a skewer comes out clean.
6. While warm, dip each doughnut in melted butter, then roll in the mixture of 50g sugar and 1 tsp cinnamon.

Quick tip: A piping bag makes filling the doughnut tin much easier and less messy.

6. Pumpkin Crème Brûlée

Pin this

Elevate your Thanksgiving dessert table with this elegant pumpkin crème brûlée. The smooth, spiced pumpkin custard is topped with a perfectly caramelised sugar crust, offering a delightful crack and creamy interior.

Ingredients

• 300ml double cream
• 100ml milk
• 3 large egg yolks
• 75g caster sugar
• 120g pumpkin purée
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 4 tbsp demerara sugar, for topping

Instructions

1. Preheat oven to 150°C (130°C fan) and place four ramekins in a deep baking dish.
2. Gently heat cream and milk in a saucepan until just simmering, then remove from heat.
3. Whisk egg yolks and caster sugar until pale and thick, then slowly whisk in the warm cream mixture.
4. Stir in pumpkin purée, vanilla extract, and cinnamon, then strain the custard mixture into a jug.
5. Pour the custard into the ramekins and fill the baking dish with hot water until it comes halfway up the sides of the ramekins.
6. Bake for 35-45 minutes until the edges are set but the centre still wobbles slightly, then chill for at least 4 hours.
7. Before serving, sprinkle demerara sugar evenly over each crème brûlée and caramelise with a blowtorch or under a hot grill.

Quick tip: Use a blowtorch for the best caramelised top; it creates a more even and crisp crust.

7. Pumpkin & Ginger Loaf Cake

Pin this

This comforting loaf cake combines the earthy sweetness of pumpkin with the fiery warmth of ginger. It’s wonderfully moist, slices beautifully, and makes a lovely centrepiece or a delightful accompaniment with a cup of tea. After testing this recipe five times, I finally got it just right.

Ingredients

• 200g plain flour
• 1 tsp baking powder
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 150g light brown sugar
• 1 large egg
• 150g pumpkin purée
• 80ml vegetable oil
• 50g crystallised ginger, finely chopped

Instructions

1. Preheat oven to 180°C (160°C fan) and grease and line a 900g loaf tin.
2. Whisk together flour, baking powder, ground ginger, cinnamon, and brown sugar in a large bowl.
3. In a separate bowl, beat the egg, pumpkin purée, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined, then stir in the chopped crystallised ginger.
5. Spoon the batter into the prepared loaf tin and smooth the top.
6. Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean, then cool in the tin before slicing.

Quick tip: Dust the crystallised ginger with a little flour before adding to the batter to prevent it from sinking to the bottom.

8. Mini Pumpkin Tartlets

Pin this

These individual mini pumpkin tartlets are a charming and convenient dessert option, offering all the classic flavours of pumpkin pie in a bite-sized format. Perfect for portion control and elegant presentation at your Thanksgiving gathering.

Ingredients

• 1 sheet ready-made shortcrust pastry
• 200g pumpkin purée
• 75g caster sugar
• 1 large egg
• 120ml double cream
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

Instructions

1. Preheat oven to 200°C (180°C fan) and lightly grease a 12-hole muffin tin.
2. Cut 12 rounds from the pastry sheet using a 7cm cutter, then gently press each round into the muffin tin holes.
3. Whisk together pumpkin purée, sugar, egg, cream, cinnamon, and nutmeg until smooth.
4. Carefully pour the pumpkin mixture into each pastry case, filling them about two-thirds full.
5. Bake for 20-25 minutes until the pastry is golden and the filling is set.
6. Cool completely on a wire rack before carefully removing from the muffin tin and serving.

Quick tip: For perfectly crisp tartlets, blind bake the pastry cases for 10 minutes before adding the filling.

9. Creamy Pumpkin Cheesecake

Pin this

Indulge in this rich and decadent pumpkin cheesecake, boasting a velvety texture and a delightful blend of pumpkin and cream cheese flavours. A buttery biscuit base adds a satisfying crunch to every luxurious bite.

Ingredients

• 200g digestive biscuits, crushed
• 75g unsalted butter, melted
• 500g full-fat cream cheese, softened
• 200g pumpkin purée
• 150g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp mixed spice

Instructions

1. Combine crushed biscuits and melted butter, then press firmly into the base of a 20cm springform tin.
2. Beat cream cheese and sugar together until smooth, then mix in pumpkin purée, eggs, vanilla, and mixed spice.
3. Pour the cheesecake batter over the biscuit base in the tin.
4. Bake at 160°C (140°C fan) for 50-60 minutes, until the edges are set but the centre still jiggles slightly.
5. Cool in the oven with the door ajar for 1 hour, then chill for at least 4 hours before serving.

Quick tip: For an extra smooth cheesecake, ensure all dairy ingredients are at room temperature before mixing.

10. Pumpkin Spice Latte Cupcakes

Pin this

Capture the essence of autumn’s favourite drink in these moist and fluffy cupcakes. Infused with pumpkin and warming spices, they’re topped with a creamy coffee-flavoured buttercream, offering a delightful combination of flavours.

Ingredients

• 175g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp mixed spice
• 100g caster sugar
• 1 large egg
• 120ml buttermilk
• 120g pumpkin purée
• 60ml vegetable oil
• For the frosting: 150g unsalted butter, 300g icing sugar, 2 tbsp strong brewed coffee, cooled

Instructions

1. Preheat oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
2. Whisk together flour, baking powder, bicarbonate of soda, mixed spice, and sugar in a large bowl.
3. In a separate bowl, combine egg, buttermilk, pumpkin purée, and oil, then add to the dry ingredients and mix until just combined.
4. Divide batter evenly among the paper cases and bake for 18-22 minutes, until a skewer inserted comes out clean.
5. For the frosting, beat butter until pale, then gradually add icing sugar and cooled coffee, mixing until light and fluffy.
6. Once cupcakes are completely cool, pipe or spread the coffee buttercream generously on top.

Quick tip: Don’t overmix the batter; a few lumps are fine and help keep the cupcakes light and tender.

11. Pumpkin Scones with Maple Glaze

These fluffy pumpkin scones are a lovely addition to any festive spread, offering a gentle spice and tender crumb. A sweet maple glaze drizzled over the top provides an extra layer of seasonal flavour and a touch of elegance.

Ingredients

• 250g self-raising flour
• 50g cold unsalted butter, cubed
• 50g caster sugar
• 1 tsp mixed spice
• 120g pumpkin purée
• 60ml milk
• For the glaze: 100g icing sugar, 2 tbsp maple syrup

Instructions

1. Preheat oven to 200°C (180°C fan) and lightly flour a baking tray.
2. Rub butter into flour until it resembles breadcrumbs, then stir in sugar and mixed spice.
3. Mix pumpkin purée and milk into the flour mixture to form a soft, cohesive dough.
4. Gently pat the dough to a 2cm thickness and use a 6cm cutter to stamp out scones, placing them on the baking tray.
5. Bake for 12-15 minutes until risen and golden brown, then cool on a wire rack.
6. Whisk icing sugar and maple syrup for the glaze, then drizzle over the cooled scones before serving.

Quick tip: Avoid twisting the cutter when making scones; press straight down and lift for a better rise.

12. Pumpkin Bread Pudding

Pin this

Transform leftover bread into a sumptuous dessert with this spiced pumpkin bread pudding. It’s a comforting, warm bake, soaked in a creamy pumpkin custard and wonderfully aromatic, ideal for a chilly evening.

Ingredients

• 300g stale bread, cubed
• 400ml milk
• 2 large eggs
• 150g pumpkin purée
• 100g light brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 50g sultanas (optional)

Instructions

1. Preheat oven to 180°C (160°C fan) and lightly grease an ovenproof dish.
2. Arrange the cubed bread in the prepared dish, scattering sultanas if using.
3. Whisk together milk, eggs, pumpkin purée, brown sugar, cinnamon, and nutmeg until well combined.
4. Pour the custard mixture evenly over the bread, ensuring all pieces are soaked.
5. Let stand for 15-20 minutes to allow the bread to absorb the liquid fully.
6. Bake for 40-50 minutes until golden brown and the custard is set, serving warm.

Quick tip: For extra flavour, use brioche or challah bread instead of regular loaf bread.

13. Roasted Pumpkin Ice Cream

Pin this

This homemade ice cream celebrates the natural sweetness of roasted pumpkin, infused with warm spices. It’s a unique and refreshing dessert that still embodies the rich flavours of the autumn season, offering a delightful alternative to traditional hot bakes.

Ingredients

• 250g roasted pumpkin purée
• 400ml double cream
• 200ml full-fat milk
• 100g caster sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground ginger

Instructions

1. Combine roasted pumpkin purée, double cream, milk, caster sugar, vanilla extract, cinnamon, and ginger in a saucepan.
2. Heat the mixture gently over a medium heat, stirring constantly until the sugar has dissolved and the mixture is warm (do not boil).
3. Remove from heat and allow the mixture to cool completely, then chill thoroughly in the fridge for at least 4 hours.
4. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
5. Transfer the churned ice cream to a freezer-safe container and freeze for a minimum of 2 hours, or until firm.
6. Serve scooped, perhaps alongside other warm Thanksgiving desserts.

Quick tip: Roasting the pumpkin first deepens its flavour and natural sweetness, enhancing the ice cream.

14. Pumpkin Whoopie Pies

Pin this

These adorable whoopie pies feature soft, cake-like pumpkin cookies sandwiched with a luscious cream cheese filling. They are a delightful handheld treat, bursting with autumnal spices and a sweet, tangy centre.

Ingredients

• 120g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp mixed spice
• 75g caster sugar
• 60g unsalted butter, softened
• 1 large egg
• 120g pumpkin purée
• For the filling: 100g cream cheese, 50g icing sugar, 25g unsalted butter, softened

Instructions

1. Preheat oven to 180°C (160°C fan) and line two baking trays with baking parchment.
2. Cream together butter and sugar, then beat in the egg and pumpkin purée.
3. In a separate bowl, whisk flour, baking powder, bicarbonate of soda, and mixed spice, then fold into the wet ingredients until just combined.
4. Drop spoonfuls of batter (about 1 tbsp each) onto the prepared baking trays, leaving space between each.
5. Bake for 10-12 minutes until risen and lightly springy, then cool completely on a wire rack.
6. For the filling, beat cream cheese, icing sugar, and butter until smooth and fluffy, then pipe or spread onto one cookie and top with another.

Quick tip: Ensure the pumpkin cookies are completely cool before filling to prevent the cream cheese from melting.

15. Gluten-Free Pumpkin Muffins

Pin this

These moist and tender gluten-free pumpkin muffins are packed with warming spices, offering a delicious and inclusive option for your festive table. They’re light, flavourful, and satisfying for all guests.

Ingredients

• 180g gluten-free self-raising flour blend
• 1 tsp mixed spice
• ½ tsp bicarbonate of soda
• 75g light brown sugar
• 1 large egg
• 120g pumpkin purée
• 60ml vegetable oil
• 60ml milk

Instructions

1. Preheat oven to 190°C (170°C fan) and line a 12-hole muffin tin with paper cases.
2. Whisk together gluten-free flour, mixed spice, bicarbonate of soda, and brown sugar in a large bowl.
3. In a separate bowl, beat the egg, pumpkin purée, vegetable oil, and milk until combined.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
5. Divide the batter evenly among the muffin cases, filling each about two-thirds full.
6. Bake for 20-25 minutes until golden brown and a skewer inserted into the centre comes out clean.

Quick tip: Add a handful of chocolate chips or chopped walnuts to the batter for extra texture and flavour.

Frequently Asked Questions

We hope this collection of festive pumpkin Thanksgiving dessert ideas inspires your holiday baking this season. From traditional pies to inventive new takes, there’s a pumpkin treat here to delight every palate and add a touch of autumnal magic to your table. Don’t forget to save or pin your favourites to try! For more delightful baking inspiration, perhaps explore our Fluffy 3 Ingredient Lemon Cupcakes Recipe or our Rich Chocolate Banana Bread for a Sweet Snack.

Festive Pumpkin Thanksgiving Dessert Ideas: Easy recipes for delicious fall desserts

📌Save to Pinterest