These Thanksgiving desserts span traditional pies as well as a few unexpected surprises to ensure you end up with just the finish you crave for your holiday meal.
Pumpkin Pots de Crème
These fancy-sounding desserts are essentially creamy custards that come together with very little time or effort from half-and-half, brown sugar, pumpkin, eggs, and warm spices. So good you're gonna want them year round.
Cranberry Apple Crostata
Know what we can't stop thinking about? This crostata. At first whiff of its heady fall spices and rustic charm, you'll tumble head over heels.
Maple Pumpkin Pie
This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.
Pumpkin Meringue Pie
At long last, a slice of pumpkin pie that can be considered complete in and of itself—no dollop of whipped cream required. Pumpkin and meringue. So happy together.
Sweet Potato Pie
Sugar and spice and everything nice—that's what you'll find in this magnificently spiced traditional Southern pie from baker extraordinaire, Cheryl Day.
Cranberry Upside-Down Cake
Tart and buttery, with a touch of orange liqueur, this cake is a showstopper. And it's actually easier than it looks. You're welcome!
Maple Pecan Pie
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You're welcome.
Pumpkin Cake with Maple Cream Cheese Frosting
An impressive dessert, created by David himself, gets an autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.
Whole Apple Dumplings
These individual, apple-filled, rough puff pastry dumplings are superb for dessert. And just as good for breakfast.
Pumpkin Pecan Pie
You no longer need to confront the eternal Thanksgiving dilemma of pumpkin or pecan pie. This recipe, in true egalitarian fashion, ensures you can have both.
Hot Buttered Rum Apple Pie
An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.
Pumpkin Meringue Pie Ice Cream
A cool, creamy version of our favorite pie. Pumpkin ice cream with chunks of crunchy crust and, get this, swirls of marshmallowy meringue.
Maple Buttermilk Pie
"Silky." "Creamy." "Tangy." "Sweet." That's what folks are saying about this pie that tastes like poor man's cheesecake.
Black Bottom Pecan Pie
Ovenly's chocolate-enhanced rendition of a classic is a revelation with its melding of several different tempting dessert elements in a single incarnation.
HUNGRY FOR MORE?
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Do you have any keto recipes?
We do have keto recipes on the site, Donna. You can find them by clicking on the magnifying glass on the search bar, which will take you to our advanced search, where you can search by diet. For quick reference, this link will take you to the keto search results.
I’m using a digital scale. What exactly should one cup of flour weigh? Do different types or brands of flour weigh differently? I like to weigh ingredients when baking and wish that more recipes included the weights, both for cooking and baking. I look forward to your recipes each day.
Thank you,
Linda D.
Thank you, Linda! We appreciate you taking the time to say that! For our recipes, we use the standard of 135 grams/cup (4.75 oz/cup) for all-purpose flour. You will find that recipes that include weights generally use a weight of anywhere from 120 g/cup to 140 g/cup for all-purpose, however, we had our testers weigh flour extensively and this was the average weight. Other types of flour will have different weights (ie. whole wheat and bread flours are a bit heavier, whereas cake flour will be a little lighter). We do include weights on all of our recipes, and you can switch to a weight by using the US/Metric toggle switch above the ingredient list on the recipe. Happy baking!