Top 5 Thanksgiving Desserts That’ll Steal the Show

We both know Thanksgiving is really just an elaborate excuse to eat dessert. The turkey has its moment, sure—but the sweets? That’s where memories (and second plates) happen. These five treats are festive, make-ahead friendly, and guaranteed crowd-pleasers. Ready to win the dessert table?

1. Brown Butter Pumpkin Pie With Maple Whipped Cream

This is pumpkin pie, but glow-up edition. The brown butter adds a toasty, nutty depth while the maple whipped cream brings cozy sweetness without a sugar bomb. It slices beautifully, travels well, and tastes even better the next day—aka perfect for Thanksgiving chaos.

Ingredients:

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 6 tbsp unsalted butter
• 1 (15 oz) can pumpkin purée (not pie filling)
• 3 large eggs
• 1 cup evaporated milk
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract

Maple whipped cream:

• 1 cup heavy cream, chilled
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and chill while you make the filling.
2. Brown the butter: In a small saucepan over medium heat, cook the butter, stirring, until it foams and turns golden with brown specks and smells nutty, 4–6 minutes. Immediately pour into a bowl to cool slightly.
3. Whisk pumpkin, eggs, evaporated milk, sugars, spices, salt, vanilla, and the brown butter until smooth.
4. Pour into chilled crust. Bake 45–55 minutes, until the edges are set and the center has a slight jiggle. If crust browns too quickly, tent with foil.
5. Cool completely on a rack—at least 2 hours—so it sets cleanly.
6. Make whipped cream: Beat cream, maple syrup, vanilla, and salt to soft peaks. Chill until serving.

Serve slices with generous clouds of maple cream and a sprinkle of cinnamon. For a twist, swap half the cinnamon for pumpkin pie spice or add a splash of bourbon to the filling. Leftovers? Incredible cold the next morning with coffee—trust me.

2. Salted Caramel Apple Crumble With Oat Pecan Topping

All the apple-pie vibes without fussy crust. This crumble delivers golden, crunchy topping over soft, caramel-laced apples with a hint of salt to keep things interesting. It’s a bake-and-forget kind of dessert that fills the house with the best fall smell imaginable.

Ingredients:

Apple filling:

• 6 large apples (Granny Smith + Honeycrisp mix), peeled, cored, sliced
• 1/3 cup granulated sugar
• 2 tbsp brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 2 tsp lemon juice
• 1/3 cup jarred salted caramel sauce (plus more for drizzling)

Topping:

• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/2 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp fine sea salt
• 8 tbsp cold unsalted butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 9-inch square or similar baking dish.
2. In a large bowl, toss apples with sugars, flour, cinnamon, nutmeg, salt, lemon juice, and caramel sauce until coated. Spread into the dish.
3. For topping, combine flour, oats, pecans, brown sugar, cinnamon, and salt. Cut in butter with fingers or a pastry cutter until pea-sized crumbs form.
4. Scatter topping evenly over apples. Bake 40–45 minutes, until apples are tender and the topping is deeply golden.
5. Cool 15 minutes. Drizzle with more caramel before serving.

Serve warm with vanilla ice cream (it melts into the caramel, which is the whole point). No pecans? Use walnuts or skip nuts entirely. Want extra cozy? Add a splash of calvados to the apples—seriously good.

3. Pecan Pie Bars With Espresso Chocolate Drizzle

Everything you love about pecan pie, but in grab-and-go bar form. The buttery shortbread base is sturdy (no fork required), and the espresso-chocolate drizzle keeps it from being overly sweet. Bring these to a potluck and watch them vanish.

Ingredients:

Shortbread crust:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1/2 tsp fine sea salt

Pecan filling:

• 3 large eggs
• 3/4 cup packed brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 2 cups chopped pecans

Drizzle:

• 1/2 cup semisweet chocolate chips
• 1 tsp espresso powder
• 1 tsp neutral oil

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Make crust: Beat butter and sugar until creamy. Mix in flour and salt until a soft dough forms. Press evenly into the pan. Bake 15 minutes, until lightly golden.
3. Meanwhile, whisk eggs, brown sugar, corn syrup, melted butter, vanilla, and salt. Stir in pecans.
4. Pour filling over hot crust. Bake 25–30 minutes, until set around edges and slightly jiggly in the center.
5. Cool completely in the pan.
6. Melt chocolate with oil in short microwave bursts; stir in espresso powder. Drizzle over cooled bars. Let set, then cut into 24 squares.

These keep beautifully at room temp for 2–3 days. Swap half the pecans for toasted walnuts for a mixed-nut vibe, or add orange zest to the filling for brightness. Pro tip: warm the knife under hot water and wipe between cuts for tidy edges.

4. Cranberry Orange Cheesecake With Gingersnap Crust

Tart, bright, and creamy—this cheesecake is the refreshing foil to all the rich sides. The gingersnap crust brings warm spice, while the cranberry topping is glossy and jewel-like. It’s make-ahead magic and looks like it came from a bakery.

Ingredients:

Crust:

• 2 cups gingersnap cookie crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt

Cheesecake filling:

• 24 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 1 tbsp orange zest
• 2 tbsp fresh orange juice
• 1 tsp vanilla extract
• Pinch of salt

Cranberry topping:

• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tsp orange zest
• 1 tbsp cornstarch mixed with 1 tbsp water

Instructions:

1. Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan in heavy foil to prevent leaks. Grease the pan.
2. Make crust: Combine gingersnap crumbs, butter, sugar, and salt. Press into the bottom and slightly up the sides of the pan. Bake 8 minutes; cool slightly.
3. Make filling: Beat cream cheese and sugar until smooth and fluffy, scraping the bowl. Mix in eggs one at a time. Add sour cream, orange zest, orange juice, vanilla, and salt; mix until just combined.
4. Pour filling over crust. Place pan in a larger roasting pan and pour in hot water to reach halfway up the sides (water bath helps prevent cracks).
5. Bake 55–65 minutes, until edges are set and the center has a gentle wobble. Turn off oven, crack door, and cool 1 hour inside.
6. Remove, cool to room temp, then chill at least 4 hours or overnight.
7. Make topping: Simmer cranberries, sugar, water, and zest 8–10 minutes until berries burst. Stir in cornstarch slurry and cook 1–2 minutes to thicken. Cool completely.
8. Spoon topping over chilled cheesecake before serving.

Garnish with sugared cranberries or thin orange slices for extra flair. No water bath? Bake low and slow and run a thin knife around the edge after baking to minimize cracks. This one’s a showstopper—save it for the center of the table.

5. Sweet Potato Chocolate Swirl Bread Pudding With Bourbon Sauce

Think cozy bread pudding meets sweet potato casserole, with a silky chocolate swirl for drama. It’s plush, custardy, and unapologetically comforting. The bourbon sauce is optional—but also not really, because it’s the best part.

Ingredients:

Pudding:

• 8 cups day-old brioche or challah, cubed
• 1 1/2 cups mashed roasted sweet potato (unsweetened)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1/2 cup chocolate chips, melted
• 2 tbsp unsalted butter, melted (for drizzling)

Bourbon sauce:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 tsp fine sea salt
• 1/4 cup bourbon (or 2 tsp vanilla for non-alcoholic)
• 1/3 cup heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread bread cubes in the dish.
2. In a large bowl, whisk sweet potato, eggs, milk, cream, sugars, vanilla, spices, and salt until smooth.
3. Pour custard over bread. Gently press to soak. Rest 10 minutes.
4. Drizzle melted chocolate over the top and swirl with a knife. Drizzle with melted butter.
5. Bake 40–45 minutes until puffed and set at the edges with a slight jiggle in the center.
6. Make sauce: In a small saucepan, melt butter with sugar, water, and salt; simmer 3–4 minutes until syrupy. Off heat, carefully whisk in bourbon (it may sputter), then cream. Return to low heat for 1 minute to smooth.

Serve warm with a generous pour of sauce and maybe a scoop of vanilla ice cream if you’re feeling bold. Add toasted pecans for crunch or swap the chocolate swirl for dulce de leche. Leftovers reheat like a dream for breakfast—no judgment.

Final Thoughts

Whether you’re a pie loyalist or a crumble devotee, these five desserts will anchor your Thanksgiving spread with big flavor and easy wins. Pick one, or go wild and bake a couple—your guests will be thrilled either way. Now go preheat that oven and make the sweet stuff happen!