Brianne's Sweet Potato Pie
"I don't eat pumpkin pie, so when it came to creating my first ever Thanksgiving menu, a sweet potato pie was the way to go. I ended up making a tart because I really like a high crust to filling ratio, especially with creamy fillings like this one. The filling is spiced with cinnamon and mace, which was a unique twist. I love the warm
spices, the smooth filling, and the flaky crust of this recipe. It's a keeper for future Thanksgivings, for sure!" —Brianne L.
Vanessa's Maple Persimmon Cake
"This is my recipe and photo for Maple Persimmon Upside-Down Cake with Maple Cream. I had never baked with persimmons before, but when I was handed a huge bag of Fuyus, I got right to figuring out what to do with them. I like this cake the day after it's made a slightly warmed. It's dense but not heavy, and it tastes like fall." (recipe here) —Vanessa V-V
Monica's Chocolate Pudding Pie
"This Thanksgiving, I made a couple of pies from scratch for the first time. Aside from the more traditional pumpkin pie, we enjoyed this Chocolate Pudding Pie because we just love chocolate! It's a relatively light cornstarch & milk based pudding in an all-butter pie crust. Some whipped cream and a little extra chocolate on top seemed appropriate for the special occasion. This pudding is great by itself, without the crust, for everyday." —Monica M.
Ali's Carrot Cake
"Palm Carrot Cake Recipe, best CC EVER! Instead of making one large cake, we bake 2 small rounds and slice each in half for a 4 layer cream cheese frosting filled extravaganza! (recipe here)" —Ali L.
Toni's Pumpkin-Pecan Pie
"This is my half-and-half pie (half pumpkin, half pecan) a la Cakespy's divided pie from a few years back. I use half the Libby's pumpkin pie recipe and half the Steen's cane syrup pecan pie recipe. The pie crust is 1 1/2 Alton Brown's recipe from his book, "I'm Just Here for More Food"." —Toni H.
Natalie's Pumpkin Cake
"Sweet layers of pumpkin cake glazed with praline pecans and topped with freshly whipped cream." —Natalie
Evan's Caramel Apple Spice Cake
"This year, instead of pie, my family went straight for the cake - Upside-Down Caramel Apple Spice Cake with Bourbon Whipped Cream, to be exact! This recipe is lightly adapted from Smitten Kitchen." — Evan B.
Karen's Orange Pumpkin Spice Cupcakes
"With recipe!" — Karen T.
Amanda's Cinnamon Graham Apple Pie
"Here is a photo of the inside of the Cinnamon Graham Apple Pie I made for Thanksgiving dessert (recipe from Emeril Live). I used a combination of Jonagold and Golden Delicious apples and made my own crust (using Rose Levy Beranbaum's Flaky Butter Crust recipe), and I omitted the caramel drizzle and caramel pecan cream and everyone topped it how they wanted (whipped cream or vanilla ice cream). It was such a big hit (my mom deemed it one of the best apple pies she's ever had; considering how much she loves pie and how critically she evaluates them, I consider that high praise!) that it will definitely be on the table again next Thanksgiving!" —Amanda
"My dessert was an amalgamation of multiple recipes. Base-Pecan Layer: Used Pecan Bar recipe minus the shortbread crust portion. Inside Layer: Caramelized Apples. 6 peeled apples, sautéed with 4tbs butter and ½ cup brown sugar. Let Cool. Cheesecake: Substitute Maple flavoring for vanilla. Puff pastry cinnamon rolls. Maple Glaze – 2tbs 2% milk, 1tsp maple flavoring, ½ cup powdered sugar."
"Cooked pecan recipe, spread out on bottom of 10inch springform, let cool. Cook caramelized apples, let cool. Spread out over pecan layer. Make cheesecake batter, spread over prior layers and bake. Let cool. Cool puff pastries separately and top after all have cooled. Drizzle with maple glaze." —Jonathan
Crazy Radishes' Purple Yam Pie
"This is my purple yam pie: A colorful take on the classic southern sweet potato pie. Purple yams taste a bit like chestnuts. I combine them with creme fraiche and nutmeg for a lightly-spiced, elegant dessert." —Crazy Radishes
Candice's Pumpkin Pie Bars
"I am not a huge fan of pumpkins, but these are awesome. The differing textures of the oaty crust and nutty topping blend really well with the pumpkin making this treat really come together. Check out the recipe." —Candice H.
A sherry-glazed apple cake for the holiday. —Maria L.
Grace's Pumpkin Cheesecake
"To make this cheesecake, I roasted a pumpkin with some maple syrup, vanilla bean pulp, and lemon juice until it was toasty brown and begging for mercy. After pureeing and working the pumpkin through a tamis, I introduced it to my regular cheesecake suspects: cream cheese, heavy cream, eggs, sugar, a touch of flour, as well as some extra vanilla and maple syrup. For the crust, I caramelized some pecans and threw them in a food processor with brown sugar, fresh sage leaves, ginger root, a bit of graham flour, and butter. No pumpkin pie spice here!" —Grace