Happy almost-Thanksgiving! We’ve roasted our turkey. We’ve served up the sides. Hallelujah –it’s time for dessert! And here are our ten favorite Thanksgiving dessert recipes, all tested and true and waiting for you:
Our Favorite Thanksgiving Dessert Recipes
Pumpkin Soufflé. Bored with the average-joe pumpkin pie? Make a Pumpkin Soufflé! This particular soufflé is not only dramatic and delicious, but it’s naturally gluten-free, too. Here’s the sinfully simple step-by-step recipe.
Cranberry-Almond Tart. Nuts and berries cloaked in homemade caramel and baked in French pastry dough? YES, PLEASE. This delicious work of art is meant to be served cold from the fridge. Which means you can make it well in advance of your Thanksgiving feast. The recipe.
Apple Galette. This easy dessert is everything you’d want it to be: decadent, exciting, and downright addicting. I like to brush the apples with warmed red currant jelly to give them a sexy sheen. Here’s the step-by-step.
Flourless Chocolate Cake. This fudgy-creamy miracle belongs on every holiday table. And even the gluten-intolerant can enjoy it. The cake requires no skill to make. Here’s proof.
Sweet Potato Pie. My version differs from most, in that the sweet potato flavor isn’t smothered out with pumpkin pie spices. Furthermore, the pie is only slightly sweet. It’s a dessert that we can serve for breakfast! The recipe.
Rustic Apple Cake. Your guests will inhale this autumn treasure, just as I did right after I made it. The cake is deliriously-scented with cinnamon, lemon, and nutmeg. The recipe.
Helene’s Crazy Chocolate Cake. I posted this 70-year-old family recipe a couple of months ago. Everyone who tried it loved it. I think you’ll love it to, for Thanksgiving, Christmas, or any time! Here’s the recipe.
My Favorite Pumpkin Bread. This lovely loaf captures the very essence of autumn. And nothing could be easier to make. I make the bread the same way my mother did in the 1970s. And that is with plenty of sugar and spice! Here’s the recipe.
Cranberry Clafouti. This simple French “cake” is usually associated with cherries and blueberries. I can assure you that it is equally delectable with fresh or frozen cranberries! The recipe.
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