Molly's Vegan Cookies and Bananas Foster Cream Pie
"It's a Vegan Cookies and Bananas Foster Cream Pie that'd you'd never guess is vegan. The main ingredients for the cream are bananas, vegan butter, brown and date sugars, spices, and tofu. The pie crust is a vegan chocolate chip cookie dough made of the leftover bananas foster sugar "butter", applesauce, oat and almond flours, vegan dark chocolate chips, and love. So much love. Almost too much love. And by "love" I mean a dark chocolate coating. I'm pretty sure that's the conventional meaning of love, right? Right."—Molly W.
Lauren's Brown Sugar Cupcakes with Cinnamon Ginger Buttercream and Ginger Cookie Pecan Brittle
"The different flavors and textures come
together to make the perfect cupcake!"—Lauren L.
Natalie's Praline Pumpkin Cake
"This praline pumpkin cake is my favorite Thanksgiving dessert – Layers of pumpkin cake with crunchy praline and whipped cream. It’s a great way to break up the monotony of pies while still including the traditional pumpkin flavor."—Natalie P.
KarmaFree Cooking's Pumpkin Cheesecake
"This is my first time making a cheesecake and it WORKED!!!!!! I loved it so much. I used a 4 ½” spring-form pan which is the perfect size for a personal size Thanksgiving dessert."—KarmaFree Cooking
Amanda's Pecan Pie
"This is a slice of the pecan pie I made for Thanksgiving; it's nothing too unique, just the recipe on the Karo syrup bottle. I've made variations with bourbon and dark chocolate in the past, but my family (particularly my mom) always thinks the classic is just a bit better. I use dark corn syrup instead of light that many recipes call for, as I think it adds more depth and richness. I did use Kenji's pie crust recipe for the first time, and wow— fantastic! My family raved about it as much as the filling!"—Amanda M.
Victoria's Apple Pie
"This year, my all-around Thanksgiving crowd favorite was an apple pie from Joy the Baker. I felt as though pumpkin was getting a little too much time in the sun this month, so I decided to try my hand at something a little more sophisticated and a little less, well, mushy. This somewhat labor-intensive pie could not have turned out more beautifully or more delicious! The wonderful caramel sauce created with the reduced juices of the apples macerating in sugar and spices made it something truly special."—Victoria S.
"This Thanksgiving, I made applesauce in memory of my grandmother who used to make it for my father when he was a child. I made regular and cranberry version, and my father said it was so authentic, he felt like he was eating it at his mother's kitchen table. It is good cold, but amazing warmed up."—Gayle S.
Michele's Pumpkin-Cranberry Bread Pudding
"If you're traveling this Thanksgiving, take along my Pumpkin-Cranberry Bread Pudding along with some whipped cream. It holds up well to travel and has a complex flavor and texture profile that never fails to impress."—Michele H.
Robyn's Pumpkin Cheesecake
"his spicy pumpkin cheesecake has an almost mousse like texture and a crunchy graham cracker crust. It's crowned with a layer of sweet, sticky caramel and glassy hazelnut praline powder. It's basically irresistible and the perfect end to your holiday feasting."—Robyn F.
Becca's Pumpkin Cake
"All I have to say is this: this pumpkin cake is probably the best pumpkin cake I have ever had the pleasuring of eating. It is soft, tender, pumpkiny, and full of every delicious fall spice."—Becca L.
Sarah's Cherry Pie
"This cherry lattice pie is woven tightly enough for people that like a double crust, but looks fancy enough to impress the in-laws. The top is actually woven on a plate and slid onto the filled pie for best results."—Sarah A.
Nicole's Cranberry Upside Down Cake
"The tart cranberries mixed with the caramelized brown sugar and butter is heaven on earth. Plus the cake underneath is so light you can eat three slices without blinking an eye."—Nicole L.
The Runaway Spoon's Butternut Squash Pie with Sorghum Whipped Cream
"Butternut squash is earthier, sweet, but with a rougher edge. I worked with my basic pumpkin pie recipe and added woodsy, warm spices that really highlight the unique flavor of the butternut, particularly aromatic clove. This pie turns out a beautiful dark umber color, rich from the spices and squash. A dollop of whipped cream, flavored but not overly sweetened with grassy sorghum is a perfect accompaniment."—The Runaway Spoon
Caroline's Salted Caramel Mocha Cupcakes
"These mini cupcakes have a sweet, creamy vanilla bean buttercream frosting, topped with salted caramel. The sweet top is balanced by the semisweet mocha cake, with a coffee aftertaste. Just a simple tablespoon of coffee grounds to your everyday boxed chocolate cake mix adds tons of depth to the flavor. The many different flavors of Fall (and with a fall color scheme, which is a plus!), taste marvelous in combination. Topped off with sugar crystals makes the salted caramel look "salted". Being able to eat these in one bite is the most fun part— and the most dangerous!"—Caroline C.
Dennis's Chocolate Coffee Cake
"This was the "fancy" dessert of the batch I baked for Thanksgiving this year: the Chocolate Coffee Cake recipe from Matt Lewis and Renato Poliafito's Baked Explorations. This is a three-layer chocolate cake, iced with a coffee-spiked frosting, glazed with chocolate ganache and adorned with chocolate-covered espresso beans. This was a lot of fun, and darn tasty."—Dennis W.
Gillian's Almond Pumpkin Cake Bars
"I'm not a lover of pie. While I've been told this makes me thoroughly un-American, for some reason gooey innards baked in a crust that's usually lacking itself just doesn't do it for me. I do love the taste of the gooey innards though, in any other format besides pie. These pumpkin bars perfectly capture the flavors of their pie counterpart, without being sickly sweet or dense. They are the perfect way to end a meal where you've possibly already loosened your belt a few notches."—Gillian G.
"I prepared a Thanksgiving breakfast last week, and this Kouglof is like eating dessert for breakfast. It was inspired by my single favorite thing I ate in Paris this fall at a bakery on the outskirts of the city named Vandermeersch. A buttery, sweet brioche studded with Grand Marnier soaked raisins, baked in a Gugelhupf pan, then brushed with a Grand Marnier simple syrup and dusted with extra sugar for good measure! Between 6 of us we had no problem polishing it off, yum!"—Rachel R.
Heather's Pumpkin Pudding
"I made colonial pumpkin puddings for my family's Thanksgiving feast."—Heather M.
Ceecee's Lemon Tart
"I like offering a variety of desserts for Thanksgiving from decadent to light tasting. This simple lemon tart garnished with raspberries fits the lighter side perfectly!"—Ceecee L.
Johannah's Sourdough Pecan Bread Pudding With Whiskey Sauce
"When my husband and I moved to Abilene, Texas, the one place everyone told us we absolutely had to go was Perini Ranch. Located a little south in Buffalo Gap, Perini Ranch serves the most incredible steaks and burgers. The meal was so good we asked the waitress what to have dessert. She didn’t miss a beat and told us the correct answer was the bread pudding. I had never had bread pudding and it wasn’t really my husband’s favorite thing, but we went for it. That was a life-changer. Since then, I have tried other bread puddings. Waste of time. This is the one you want. Crisp bits of crust on top, creamy soft sourdough custard in the middle, toasty pecans, and yummy bourbon and butter sauce. Best of all, no nasty raisins. Absolute perfection, and so much easier than other recipes I’ve tried. Thank God I can make it myself, because Buffalo Gap is too far from Dallas."—Johannah M.