5 Easy & Delicious Dessert Recipes for Thanksgiving

Thanksgiving is just around the corner and we’ve got five easy and delicious dessert recipes that your friends and family will enjoy!

Simple Pumpkin Pie (from here)

Ingredients

– 2 eggs

– 1 (16 ounce) can pumpkin puree

– 1 (14 ounce) can sweetened condensed milk

– 1 teaspoon pumpkin pie spice

– 1 (9-inch) unbaked pie crust

Directions

Preheat oven to 425 degrees.

Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.

Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.

Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees and bake until filling is set, 35 to 40 minutes.

Chef John’s Easy Apple Pie (from here)

Ingredients

– 6 tablespoons unsalted butter

– ¼ cup white sugar

– ½ cup brown sugar

– 1 pinch salt

– ¼ teaspoon ground cinnamon

– ¼ cup water

– 1 (15 ounce) package double crust ready-to-use pie crust

– 4 large red apples, cored and thinly sliced

Directions

– Preheat oven to 425 degrees.

– Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.

– Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.

– Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Easy Cranberry Cheesecake Bars (from here)

Ingredients

– 1 (18 ¼ ounce) box yellow cake mix

– ½ cup unsalted butter, softened

– 1 egg

– ½ cup pecans, chopped

– 8 ounces cream cheese

– ¼ cup powdered sugar

– ½ teaspoon vanilla

– 1 egg

– 1 (10 ounce) can whole berry cranberry sauce

– ¼ teaspoon nutmeg

Directions

– Heat oven to 350°F.

– Combine cake mix, butter, 1 egg and pecans. Mix until smooth. It will look like cookie dough.

– Line a 12×8 glass dish with dough.

– Bake for 7 minutes or until crust is set, but not browned.

– Cream the cream cheese with the powdered sugar, vanilla and 1 egg.

– In separate mixing bowl combine cranberry sauce with nutmeg.

– Pour cream cheese mixture over top of crust, making sure to spread evenly.

– Spoon cranberry sauce into three horizontal lines. Run a butter knife through cranberry sauce into cream cheese mixture to create swirls.

– Bake for 35 minutes or until cream cheese mixture is set.

– Cool completely and cut into bars.

Easy Pecan Pie (from here)

Ingredients

– 1 cup packed brown sugar

– 1/3 cup butter, melted

– ¾ cup light corn syrup

– ½ teaspoon salt

– 3 eggs

– 1 ½ cups pecan halves or pieces

– 1 frozen deep dish pie crust (from 12-oz package)

Directions

– Heat oven to 375°F; place cookie sheet in oven to preheat.

– In medium bowl, mix brown sugar, butter, corn syrup, salt and eggs with electric mixer on medium speed until well blended; stir in pecans. Pour into frozen crust.

– Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

Classic Texas Sheet Cake (from here)

Ingredients

– 2 cups all-purpose flour

– 2 cups granulated sugar

– ¼ teaspoon salt

– 1 cup butter

– 1 cup water

– 3 tablespoons baking cocoa

– ½ cup buttermilk

– 1 teaspoon baking soda

– 1 teaspoon vanilla

– 2 eggs, slightly beaten

Frosting:

– ½ cup butter

– 3 tablespoons baking cocoa

– 6 tablespoons milk

– 2 ½ cups powdered sugar

– 1 teaspoon vanilla

– 1 cup chopped pecans

Directions

– Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.

– In large bowl, stir together flour, granulated sugar and salt; set aside.

– In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.

– Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.

– Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.

– Pour frosting over hot cake. Cool completely before cutting, about 1 hour.