Thanksgiving dessert recipes – the best dessert recipes to enjoy this thanksgiving

But everyone knows that dessert is always the highlight – so here are the best Thanksgiving dessert recipes guaranteed to satisfy that sweet tooth.



For the shortcrust pastry:

  • 350g plain flour
  • 20g caster sugar
  • ¼ tsp salt
  • 200g cold butter, diced
  • 1 large egg, lightly beaten with 2 tbsp cold water

For the filling:

  • 2 tbsp freshly squeezed lemon juice
  • 35kg baking apples
  • 150g caster sugar, plus more for sprinkling on the pie
  • 55g unsalted butter
  • ¼ tsp ground cinnamon
  • Generous pinch of ground nutmeg
  • 1 large egg, lightly beaten


For the pastry:

  • In a medium bowl, whisk together the flour, sugar and salt.
  • Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter.
  • Add the egg and stir the dough together with a fork or by hand in the bowl.
  • Form the dough into a disk, wrap in cling film and refrigerate until thoroughly chilled, at least 1 hr.

To make the filling:

  • Peel, halve, and core the apples, cut each half into 4 wedges and toss them in a medium bowl with the lemon juice.
  • Add the sugar and toss to combine evenly.
  • In a large skillet, melt the butter over a medium-high heat.
  • Add the apples, and cook, stirring until the sugar dissolves and the mixture begins to simmer.
  • Cover, reduce the heat to medium-low, and cook until the apples soften and release most of their juices.
  • Strain the apples in a colander over a medium bowl to catch all the juice.
  • Return the juices to the skillet, and simmer over a medium heat until thickened and lightly caramelised.
  • Toss the apples with the reduced juice and spices and set aside to cool completely.

To make the pie:

  • Cut the dough in half on a lightly floured surface and roll each half into a disc about 28 to 30cm wide.
  • Layer the dough between pieces of parchment paper on a baking sheet and chill for at least 10 mins.
  • Preheat the oven to 190C/Gas 5 and place rack on lower third of oven.
  • Line the bottom of a 23cm pie pan with one of the discs of dough and trim so it lays about 1cm beyond the edge of the pan.
  • Put the apple filling in the pan and mound it slightly in the centre.
  • Brush the top edges of the dough with the egg and place the second disc over the top.
  • Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
  • Flute the edge as desired and brush the surface with egg then sprinkle with sugar.
  • Pierce the top of the dough in several places to allow steam to escape while baking.
  • Refrigerate for at least 15 mins.
  • Bake the pie until the crust is golden – around 50 mins.
  • Cool on a rack before serving.
  • The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.



  • 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar


  • Place the pumpkin in a large saucepan, cover with water and bring to the boil.
  • Cover with a lid and simmer for 15 mins or until tender.
  • Drain pumpkin and let it cool.
  • Heat oven to 180C/160C fan/gas 4.
  • Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.
  • Chill for 15 mins
  • Line the pastry with baking parchment and baking beans, then bake for 15 mins.
  • Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity.
  • Remove from the oven and allow to cool slightly.
  • Increase oven to 220C/200C fan/gas 7.
  • Push the cooled pumpkin through a sieve into a large bowl.
  • In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon.
  • Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
  • Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and continue to bake for 35-40 mins until the filling has just set.
  • Leave to cool then remove the pie from the tin.
  • Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.



  • 500g sweet potato
  • 125g butter
  • 200g caster sugar
  • 120ml milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Pastry Case (9inch)


  • Boil sweet potato whole in skin until soft throughout.
  • Allow to cool enough to handle and scoop out the potato.
  • Preheat oven Gas Mark 4 or 180C.
  • Mix the potato with the butter until it turns into a smooth mash.
  • Then add in sugar, milk, eggs, nutmeg and cinnamon – if feeling extra indulgent, substitute some of the milk for cream – and mix well.
  • Put into your pastry case and place in oven for about 50-60mins.
  • Test with a knife in the middle it should come out clean.

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