This post may contain paid and/or affiliate links. I may make a small commission at no extra cost to you. Please see our Privacy Policy.
Thanksgiving dessert is the part of the meal my kids talk about all week. The turkey gets eaten, but the pie is what they remember.
The trick is having a mix. A classic pie for the grown ups, something chocolate for the kids, and a pan of bars that is easy to slice and share. Many of these can be made a day ahead, which frees up your oven on the big day.
Here are 15 easy Thanksgiving desserts the whole family will love, from pumpkin pie and pecan pie bars to apple treats and a quick cranberry pie.
The Best Thanksgiving Desserts
This article is all about the best Thanksgiving desserts.
1. Classic Pumpkin Pie
What it is: A deep dish pumpkin pie with a homemade butter crust and a filling of pumpkin puree, brown sugar, heavy cream, milk and warm spices like cinnamon, ginger and cloves.
This is the classic slice most families expect on the table. The filling is smooth and not too sweet, so even picky pie eaters often go back for more. Tip: Make it the day before. The recipe says the flavor develops overnight in the fridge and it tastes even better on day two.
2. Sheet Pan Pumpkin Pie
What it is: Pumpkin pie baked in a 15×10 jelly roll pan, with three refrigerated pie crusts rolled together and a filling of pumpkin puree, eggs, sweetened condensed milk, cinnamon and pumpkin pie spice.
It makes 20 pieces, so it is perfect for a big family dinner or Friendsgiving. Store bought crust keeps the work short. Tip: Press the crust firmly into the bottom, corners and sides of the pan so it does not bubble up while it bakes.
3. Pecan Pie Bars
What it is: A buttery shortbread crust baked first, then topped with a classic pecan pie filling of eggs, brown sugar, corn syrup, vanilla and chopped pecans.
You get the taste of pecan pie in a bar that kids can hold in one hand. One 13×9 pan makes 24 bars. Tip: Line the pan with foil, let the bars cool completely, then lift them out with the foil for clean cuts.
4. Apple Pie Bars
What it is: Cinnamon spiced golden delicious apples tucked between two layers of a buttery brown sugar crumb crust, baked in a 13×9 pan.
It tastes like apple pie without rolling out any dough. Little hands can help press the crumb layer into the pan. Tip: Let the bars cool for an hour before cutting, and keep leftovers in the fridge for up to 2 days.
5. Mini Pumpkin Cheesecakes
What it is: Small pumpkin cheesecakes on a graham cracker crust, made with cream cheese, pumpkin puree, sour cream and pumpkin pie spice, then topped with whipped cream.
Everyone gets their own little cheesecake, which kids think is a big deal. The recipe makes 24, so there is plenty for a crowd. Tip: Use a shot glass to press the crumb crust into each cup of the mini cheesecake pan.
6. Pecan Pie Brownies
What it is: A fudgy cocoa brownie layer baked first, then covered with a gooey pecan pie filling of eggs, corn syrup, sugar, butter and chopped pecans.
Chocolate lovers and pecan pie fans both win with this one. It bakes in an 8×8 pan, so it is easy for a smaller gathering. Tip: Bake the brownie layer for 20 minutes first, then pour the filling over it and bake 20 to 25 minutes more.
7. Southern Sweet Potato Pie
What it is: A Southern pie with a smooth filling of mashed sweet potatoes, butter, evaporated milk, eggs, brown sugar, cinnamon and nutmeg in a blind baked deep dish crust.
Lots of families grew up with this pie, and it is a nice change from pumpkin. The whole filling mixes in one bowl. Tip: Chill the pie for at least 4 hours so it sets fully before you slice it.
8. Pumpkin Roll
What it is: A soft spiced pumpkin cake baked in a jelly roll pan, rolled up with a sweet cream cheese filling and dusted with powdered sugar.
It looks fancy but uses simple pantry ingredients, and it freezes well, so you can make it early. Kids love watching it get rolled up. Tip: Turn the hot cake onto a towel dusted with powdered sugar and roll it up right away so it cools in shape.
9. Pumpkin Pecan Gooey Cake
What it is: A yellow cake mix crust topped with a creamy pumpkin and cream cheese filling and a crunchy cinnamon brown sugar pecan topping.
A boxed cake mix makes this one quick. The soft center tastes like a cross between pumpkin pie and cheesecake. Tip: Take it out when the edges are set but the center still jiggles a little. It firms up as it cools.
10. Chocolate Pecan Pie
What it is: A fudgy pecan pie made with melted dark chocolate, cocoa powder, brown sugar, golden or maple syrup and toasted pecans in a pie crust.
It is a fun twist on the classic for kids who always pick chocolate. The bourbon is optional, so it is easy to keep it family friendly. Tip: Toast the pecans first and save half for the top. If the pie browns too fast, tent it loosely with foil.
11. Pumpkin Pecan Cobbler
What it is: A soft pumpkin cake and pudding style dessert baked in a loaf pan with a brown sugar and pecan topping that turns into its own caramel sauce in the oven.
No mixer is needed. Serve it warm with vanilla ice cream for a cozy end to the big meal. Tip: Set the loaf pan on a baking sheet in case it bubbles over.
12. Caramel Apple Cheesecake
What it is: A creamy spiced cheesecake on a graham cracker crust, topped with brown sugar cinnamon apples, pecans and caramel sauce.
This is the showstopper for the dessert table. The cheesecake chills ahead, and the warm apple topping goes on right before serving. Tip: Dip your knife in hot water and wipe it clean between cuts for neat slices.
13. Nantucket Cranberry Pie
What it is: Fresh or frozen cranberries and chopped pecans tossed with sugar, then covered with a thick almond flavored cake batter and baked in a pie plate.
There is no crust to roll, so it comes together fast. The tart berries and sweet cake top are a nice break from all the rich pies. Tip: Drop the batter over the berries with a small cookie scoop. It does not need to look perfect.
14. Pumpkin Bars with Brown Sugar Frosting
What it is: Soft pumpkin bars spiced with cinnamon, ginger and nutmeg, topped with a fluffy brown sugar frosting.
They are easy to make and easy to carry to a family gathering. The 8×8 pan cuts into 9 large or 16 small bars. Tip: Let the bars cool completely before frosting, and store them in the fridge for up to 5 days.
15. Apple Pie Bubble Up
What it is: Store bought cinnamon rolls cut into pieces and baked with canned apple pie filling, a diced Granny Smith apple and apple pie spice, then topped with the icing from the can.
It takes four ingredients and about 45 minutes. Kids can help cut the rolls and stir everything together. Tip: Let it cool for about 10 minutes before you pour the icing on top.
Tips for Making Thanksgiving Desserts Ahead
- Bake a day early. Pumpkin pie, cheesecakes and sweet potato pie all need time to chill and set, so make them the day before.
- Pick one big pan. A sheet pan pie or a 13×9 pan of bars feeds a crowd with much less work than several pies.
- Mix up the flavors. Offer something pumpkin, something pecan and something fruity so every guest finds a favorite.
- Let kids help. Pressing crusts, scooping batter and adding whipped cream are easy jobs for little hands.
- Save room in the fridge. Clear a shelf before Thanksgiving so your chilled desserts have a spot to set.
Pin this post to your Thanksgiving or dessert board so these easy Thanksgiving desserts are ready when it is time to plan the menu.