Thanksgiving Desserts: Amazing Pumpkin Pie, Apple Crisp and Pecan Pie Recipes

Thanksgiving desserts bring comfort, warmth, and a sweet finish to a special meal. In this guide, you will find three crowd-pleasing classics: a silky pumpkin pie, a golden apple crisp, and a rich pecan pie. You will see simple ingredient lists, clear steps, pro tips, swaps, troubleshooting help, serving ideas, and make-ahead plans. Because the focus is on Thanksgiving desserts, we will keep flavors classic while giving you practical ways to level up texture, aroma, and crunch without fuss.

The Essentials For Thanksgiving Desserts Success

Pantry checklist for holiday baking

• All-purpose flour, granulated sugar, light brown sugar, powdered sugar
• Baking powder, baking soda, fine sea salt
• Ground cinnamon, nutmeg, ginger, cloves, allspice, vanilla extract
• Unsalted butter, neutral oil, eggs, whole milk or heavy cream
• Canned pumpkin puree, pecan halves, rolled oats, apples, lemon juice, cornstarch

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Equipment that makes things easier

• 9 inch pie dish, metal or glass
• 8 inch square or 9 by 13 inch baking dish for crisps
• Food processor or pastry cutter, rolling pin, mixing bowls, whisk, microplane
• Instant read thermometer, wire rack, foil, parchment, kitchen scale

Classic Pumpkin Pie Recipe

Ingredients

• 1 unbaked 9 inch pie crust
• 1 can (15 oz) pumpkin puree
• 3 large eggs, room temp
• 1 cup heavy cream
• 1 cup light brown sugar, packed
• 1 tsp vanilla extract
• 1.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.5 tsp fine sea salt

Step by step instructions

1. Heat oven to 425 F. Place a rimmed sheet pan on the center rack while heating.
2. Whisk pumpkin, eggs, cream, sugars, vanilla, spices, and salt until smooth.
3. Place crust in pie plate. Pour in filling.
4. Bake at 425 F for 15 minutes, then lower to 350 F and bake 30 to 40 minutes more, until edges are set and the center jiggles slightly.
5. Cool on a rack at least 3 hours for clean slices.

Texture and flavor tips

• For a silkier custard, strain the filling through a fine mesh sieve into the crust.
• Add 1 tbsp maple syrup for a gentle caramel note.
• Pull the pie when an instant read thermometer reads 175 to 180 F in the center.

Make-ahead and storage

• Bake 1 day ahead, cool, cover, and chill up to 2 days.
• Refrigerate leftovers for 4 days. Freeze tightly wrapped slices for 1 month.

Apple Crisp With Cinnamon Oat Topping

Ingredients

Filling

• 6 cups peeled, sliced apples (Granny Smith plus Honeycrisp for balance)
• 0.5 cup granulated sugar
• 1.5 tbsp lemon juice
• 2 tbsp cornstarch
• 1 tsp cinnamon
• Pinch of salt

Crumble topping

• 0.75 cup rolled oats
• 0.75 cup all-purpose flour
• 0.5 cup light brown sugar
• 0.5 cup cold unsalted butter, diced
• 0.25 tsp salt
• 0.25 tsp cinnamon

Step by step instructions

1. Heat oven to 350 F. Butter an 8 inch square dish.
2. Toss apples with sugar, lemon, cornstarch, cinnamon, and salt. Spread in dish.
3. Combine oats, flour, sugar, salt, and cinnamon. Cut in butter until coarse crumbs form.
4. Cover apples with crumble. Bake 35 to 45 minutes until bubbling and golden.
5. Rest 15 minutes before serving for saucy but set fruit.

Crisp success tips

• Slice apples 0.25 inch thick for even baking.
• If using very juicy apples, add 1 extra tsp cornstarch.
• For added crunch, stir in 0.25 cup chopped pecans to the topping.

Pecan Pie With Buttery Crunch

Ingredients

• 1 unbaked 9 inch pie crust
• 1.25 cups pecan halves, lightly toasted
• 3 large eggs
• 0.75 cup light corn syrup or maple syrup
• 0.75 cup brown sugar
• 5 tbsp melted unsalted butter
• 1 tsp vanilla extract
• 0.5 tsp salt
• Optional: 1 tbsp bourbon

Step by step instructions

1. Heat oven to 350 F. Place sheet pan on lower rack.
2. Whisk eggs, syrup, sugar, butter, vanilla, salt, and bourbon if using.
3. Scatter pecans in crust. Pour custard over.
4. Bake 45 to 55 minutes until the edges are set and the center is slightly puffed. Tent with foil if the crust browns too fast.
5. Cool fully before slicing.

Flavor and texture boosters

• Toast pecans at 350 F for 6 to 8 minutes to bring out aroma.
• Mix in 1 tbsp orange zest for a bright twist.

Blind Baking And Flaky Pie Crust Basics

Why blind bake for custard pies

• Keeps the bottom crisp, fights sogginess, and supports the custard.
• For pumpkin pie, partial blind bake helps if your crust tends to under-bake.

Quick method

1. Chill lined crust 20 minutes. Dock with a fork.
2. Line with parchment, add pie weights. Bake at 400 F for 15 minutes.
3. Remove weights, bake 5 to 7 minutes more until lightly golden.

Butter crust formula

• 1.25 cups flour, 0.5 cup cold butter, 0.25 tsp salt, 2 to 4 tbsp ice water.
• Pulse or cut in butter to pea-sized bits. Add water just to clump. Chill 1 hour. Roll to 12 inch circle for a 9 inch dish.

Spice Profiles And Sweetness Balancing For Thanksgiving Desserts

Spice map for pies and crisps

• Pumpkin pie loves cinnamon forward blends with ginger and nutmeg.
• Apple crisp shines with cinnamon plus a whisper of allspice.
• Pecan pie benefits from vanilla and a small pinch of cinnamon or espresso powder.

Sweetness control

• Swap part of the sugar for maple syrup or honey for depth.
• Add lemon juice or apple cider vinegar to fruit fillings to brighten flavor.
• Use flaky salt on top of pecan pie to cut richness.

Make Ahead, Freezing, And Reheating

What can be prepped days in advance

• Pie dough: 2 days in the fridge or 2 months frozen.
• Pumpkin filling: whisk and chill 2 days.
• Apple crisp topping: mix and freeze in a bag, bake from frozen.
• Pecans: toast, cool, and store airtight 1 week.

Reheating for best texture

• Pumpkin pie: serve chilled or bring to room temp.
• Apple crisp: 325 F for 10 to 15 minutes until warm and crisp.
• Pecan pie: 300 F for 10 minutes for a gentle warm-up.

Variations And Swaps

Dairy-free and gluten-free ideas

• Use coconut milk in pumpkin pie, and gluten-free 1 to 1 flour in crust or crumble.
• For apple crisp, swap butter for refined coconut oil.
• For pecan pie, use maple syrup and a gluten-free nut crust.

Flavor twists that stay classic

• Brown butter in the crisp topping for a nutty note.
• Add cardamom to pumpkin pie for a subtle citrusy lift.
• Stir dark chocolate chunks into pecan pie for a mocha vibe.

A Short Note On Pie History

Where these sweets come from

• Pumpkin pie has deep roots in North American harvest cooking. For a brief history, see the entry on pumpkin pie at Wikipedia: https://en.wikipedia.org/wiki/Pumpkin_pie
• Apple desserts traveled with European settlers and evolved with regional apple varieties.
• Pecan pie rose to fame in the American South once refined sugar and corn syrup became common.

Troubleshooting Guide

Common issues and quick fixes

• Cracked pumpkin pie: Bake a little less, pull at slight jiggle, cool slowly.
• Soggy bottom crust: Preheat a sheet pan, partial blind bake, and keep the oven hot.
• Watery apple crisp: Add 1 to 2 tsp extra cornstarch and rest the crisp 15 minutes.
• Runny pecan pie: Bake until a slight dome forms and set at the edges. Chill before slicing.
• Over-browned crust: Shield edges with foil rings at the 25 minute mark.

Serving, Pairings, And Presentation

Whipped cream and sauces

• Lightly sweetened vanilla whipped cream pairs with all three.
• Add maple whipped cream to pumpkin pie.
• Serve warm apple crisp with a scoop of vanilla ice cream.
• Drizzle a small ribbon of warm caramel over pecan pie.

Garnish ideas

• Cinnamon sugar dust, candied pecans, crushed gingersnaps, or thin apple slices fanned on top of the crisp just before serving.

Nutrition Snapshots

Dessert	Approx Calories per slice	Carbs	Fat	Protein
Pumpkin Pie (1 of 8)	320	38 g	16 g	5 g
Apple Crisp (1 of 8)	290	45 g	10 g	3 g
Pecan Pie (1 of 8)	520	58 g	28 g	6 g

FAQ About Thanksgiving Desserts

How far ahead can I bake these Thanksgiving desserts

Pumpkin pie can be baked 1 to 2 days in advance. Apple crisp is best the day it is baked, but the topping can be prepped and frozen. Pecan pie holds well for 1 day at room temp and up to 3 days chilled.

What apples work best for apple crisp

Use a mix: tart Granny Smith for structure and sweet Honeycrisp or Fuji for flavor. This mix keeps the filling balanced.

Can I make pumpkin pie without dairy

Yes. Use full fat coconut milk or a lactose free cream. Bake time stays similar.

How do I keep pecan pie from being too sweet

Use maple syrup for part of the sweetener and add a pinch of flaky salt on top. Toast pecans well to bring out nutty notes.

Can I swap the crust

Try a cookie crumb crust for pumpkin or pecan pies. For gluten-free needs, use a nut and oat crust bound with egg white.

How do I store leftovers

Wrap slices tightly. Refrigerate up to 4 days, or freeze pumpkin and pecan pie slices for 1 month. Reheat crisp to revive the topping.

Conclusion

Thanksgiving desserts should taste special while staying simple and reliable. With a classic pumpkin pie, a cozy apple crisp, and a rich pecan pie, you can serve a complete trio that wins over every crowd. Use the spice map, make-ahead tips, and troubleshooting notes to keep baking smooth. Stick to good basics, toast nuts, balance sweetness, and let your pies cool. Your table will feel warm, generous, and ready for seconds.