At Thanksgiving time, dessert is just as important as the main meal. Find all the familiar sweet flavors of Thanksgiving, plus some new variations, in our collection of mouthwatering pies and tarts.This polka dot pie features cream cheese pie dough that even dieters wonâ€™t be able to pass up.
Thanksgiving be without pumpkin pie? This from-scratch recipe starts by baking a sugar pumpkin and turning it to a smooth puree in the food processor. The pumpkin is spiced with cinnamon, cloves, and ginger, and mixed with evaporated milk and eggs to make a perfectly smooth and balanced custard filling.
Strips of pie dough are woven into a unique lattice pattern to form the top of this dried-fruit tart. The filling is a blend of dried fruits, including prunes, apricots, and cranberries, poached in a spiced vanilla-Cognac syrup. Additional syrup is brushed onto the tart after it comes out of the oven to make it glisten.
Chocolate shows up in three guises throughout this dressed-up pumpkin pie. A layer of bittersweet chocolate coats the cinnamon-spiced graham cracker crust, semisweet chocolate adds depth and smoothness to the pumpkin custard filling, and melted milk chocolate is drizzled over the top just before serving. Make this pie the day before Thanksgiving (minus the milk chocolate topping) to give the filling time to set in the refrigerator.
Made with evaporated milk rather than cream, the filling of this traditional Thanksgiving pumpkin pie is lighter than some other recipes. The crust is blind baked for 30 minutes before the pumpkin custard is poured in, so the pastry is golden-brown and flaky even on the bottom.
Paper-thin slices of orange and lemon are tossed with sugar and refrigerated overnight for their juices to come out and mingle. Eggs thicken the filling, which is smoothed into a simple pastry crust. Serve this pie with cranberry compote on the side for a Thanksgiving touch.
Begin with either roasted sugar-pumpkin puree or canned pumpkin to make this pie filling, which is baked in a press-in graham crust made with a blend of all-purpose and whole-wheat flours, ground pepitas (pumpkin seeds), brown sugar, and a touch of cinnamon. A tiny bit of cayenne pepper sparks the crunchy candied pepitas that top the pie.
This pecan pie has chocolate woven throughout the entire pie. There is cocoa powder in the crust, chocolate melted into the filling, and chunks of semisweet chocolate sprinkled on the top. If you wish, garnish the pie with whipped cream and lavender flowers.
This elaborate-looking Thanksgiving apple tart is actually very easy to make. The crust is formed from a sheet of purchased puff pastry. A small amount of applesauce is spread onto the dough to make a bed for the apple slices. Once the tart is baked, glaze it with apricot jelly for a pretty shine.
Yogurt and cream are sweetened with honey and thickened with gelatin to make a cool, creamy filling for a gingersnap-walnut crust. This recipe uses dried plums for the poached fruit topping, but you could also use dried pears, apricots, cherries, cranberries, or peaches.
The no-bake filling of this rich pie is a combination of cream cheese, peanut butter, and whipped cream sweetened with confectioners' sugar. The peanut butter filling is sandwiched between a chocolate cookie crust and a layer of whipped cream drizzled with peanut butter and chocolate.
There's a triple dose of pistachios in this rich chocolate tart: in the chocolate pastry crust, in the bottom layer of pistachio paste, and sprinkled over the milk chocolate top layer. The dough for this tart can be made a month before Thanksgiving and kept in the freezer; just thaw overnight before using.