Unique Recipes for Thanksgiving Dessert

With the Thanksgiving holiday right around the corner, the search is beginning for the perfect Thanksgiving recipes to add to the dinner spread. There is nothing more perfect than a complete Thanksgiving meal full of delectable fall flavors that you share with the ones you are grateful for, and a special dessert is the perfect way to end a comforting Thanksgiving meal.

If you're looking for that perfect autumn dessert to complete your Thanksgiving dinner, you're in luck!

Nutmeg, cinnamon, apple, pumpkin, pecan, and cranberry are well-known and reliable flavors for classic fall recipes that you can mix up for this year's Thanksgiving dinner finale.

Whether you're craving a twist on the traditional pie dessert, or eager for a new and delicious treat to finish off your meal, this article will present you with multiple unique dessert options for you to choose from. Pick your favorite, and add some spice to this year's Thanksgiving dinner!

These recipes range from easy to more difficult, simpler to more unique, and all are equally delicious. Get ready for your mouth to water and inspiration to strike when you read these unique dessert recipes that will surely make your guests thankful for your cooking!

Desserts Similar to Pie

We've all had plenty of pies during past Thanksgivings, and though pies are classically delicious, it's fun to switch it up sometimes. If you're looking for a more unique dessert for Thanksgiving, these one-of-a-kind takes on the classic Thanksgiving pie will make sure you don't miss their traditional counterparts.

Mini Apple Pies

4 puff pastry sheets

3 cups of apples, chopped into mini cubes

2 tbsp butter, melted

1 tsp vanilla extract

1/3 cup brown sugar

3 tbsp all-purpose flour

1 tsp cinnamon

1/2 tsp nutmeg

Preheat the oven to 375°F, and line each muffin tin with butter or cooking spray.

Open the puff pastry sheets and cut out circles that are big enough to fill each muffin tin. Cut 24 in total, and press each circle into the bottom and sides of each muffin cup.

In a bowl, toss to combine the apples, butter, vanilla, brown sugar, flour, cinnamon, and nutmeg. Spoon into the puff pastry-filled muffin tins.

Bake for 25-30 minutes, or until the pies begin to set and the puff pastry is golden.

Allow to cool for 5-10 minutes, and then remove from the muffin pan.

Garnish with whipped cream or more cinnamon sprinkle, if desired. Enjoy!

Cherry Pie Bars

Crust & Filling:

3 cups all-purpose flour

1 cup granulated sugar

1 tsp baking powder

1/2 tsp salt

1 cup butter, room temperature

1 large egg

1 can (21 oz) cherry pie filling

Glaze:

1/2 tsp almond extract

1 cup powdered sugar

1-2 tbsp milk

Preheat the oven to 375°F, and line a 13x6 inch baking dish with parchment paper.

In a stand mixer bowl, add flour, sugar, baking powder, and salt. Mix to combine, then add the butter and mix with a paddle attachment until the dough resembles crumbs. Add the egg and mix again, making sure the crumbs stay fine.

Press 2/3 of the mixture onto the bottom of the baking dish and bake for 10-12 minutes, or until the crust browns lightly and does not look glossy.

Dollop the cherry pie filling onto the partially baked crust and spread with a spatula or the back of a spoon.

Crumble the remaining crust evenly on top of the filling, and bake again for 25-30 minutes, until the top is slightly brown and the filling bubbles. Allow the bars to cool completely.

While they cool, mix together the powdered sugar, milk, and almond extract for the glaze. Add milk a tablespoon at a time, if the glaze is too thick. Drizzle over the cooled bars and cut into about 15 bars. Enjoy!

Unique Desserts with Classic Flavors

There's nothing more comforting and perfect for a crisp fall evening than a cup of apple cider or a pumpkin flavored dessert. With these unique twists on classic autumn flavors, you're sure to be surprised and perfectly satisfied by these desserts. The possibilities for these classic ingredients are endless!

Pumpkin Cheesecake

Crust:

1 1/2 cups (12 whole crackers crushed) graham cracker crumbs

6 tbsp unsalted butter, melted

1 tbsp granulated sugar

1/2 tsp cinnamon

Filling:

24 oz cream cheese, room temperature

1 1/2 cups packed brown sugar

1 can (15 oz) pumpkin pie mix

4 large eggs

1/4 cup sour cream

2 tbsp all-purpose flour

2 tsp pumpkin pie spice

1/4 tsp salt

1 tbsp vanilla extract

Preheat oven to 350°F. In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and cinnamon.

Use a large spoon to press the crust into the bottom of a cheesecake pan, making sure to go up the sides about 1/2 inch.

Bake for 8 minutes, then remove from oven and cool.

Make the filling by first beating the softened cream cheese and brown sugar on medium speed in a mixer with a paddle attachment for 5 minutes, until light and fluffy with no lumps. It is important to make sure it's fully blended and there are no chunks of cream cheese!

In a separate bowl, whisk together pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Add this to the cheesecake filling and mix on low speed until well combined.

Transfer filling into crust and bake again for 1 hour or until the center jiggles slightly. Remove from the oven and let cool to room temperature before covering with plastic wrap and placing it in the refrigerator. Serve when fully chilled (at least 4 hours). Enjoy!

Apple Cider Cupcakes

Cupcakes:

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

1 cup apple cider

2 cups all-purpose flour

2 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp salt

Frosting:

1 cup unsalted butter, softened

1/2 cup brown sugar

1 1/2 tsp vanilla extract

1 1/2 tsp ground cinnamon

3 1/2 cup powdered sugar

Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.

In a large bowl, cream the butter and sugar together, then add the eggs, vanilla, and apple cider and mix until fully combined. In a separate bowl, mix in the flour, baking powder, cinnamon, and salt. Mix into batter until just combined.

Scoop the batter into the pan, filling each paper liner 2/3 of the way.

Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.

While waiting for cupcakes to cool, whip the butter, brown sugar, vanilla, and cinnamon together until fluffy. Add 1 cup of powdered sugar at a time, slowly mixing until all the sugar is fully incorporated.

Transfer the frosting into a piping bag, or make your own by cutting the corner of a Ziploc bag, and pipe the frosting onto each cupcake. Enjoy!

Easy No-Bake Desserts

Sometimes, you can't be bothered with baking, but you still want a mouthwatering dessert that will leave your guests begging for the recipe.

These two recipes are surely special and unique, but still deliciously reminiscent of fall for your Thanksgiving dessert. They are easy, and only require bowls or saucepans to make. These recipes are the perfect solution for the host whose oven is already full of tasty mains and sides for Thanksgiving dinner.

Pecan Banana Pudding

2 cups cold milk

1 package (5 oz) instant vanilla pudding mix

1 can (14 oz) sweetened condensed milk

1 tbsp vanilla extract

1 container (12 oz) frozen whipped topping, thawed

1 package (16 oz) vanilla wafers

1-2 cups chopped pecans

8-10 bananas, sliced

In a large bowl, beat together milk and pudding mix with a whisk for 2 minutes. Blend in the condensed milk until smooth. Stir in the vanilla, and then fold in the whipped topping.

Toast pecans by spreading them in a single layer on a large skillet over medium heat. Continue stirring for 4-5 minutes until fragrant.

In a glass bowl, layer wafers, banana slices, pudding mixture, and toasted pecans.

Chill pudding in the refrigerator for at least an hour prior to serving, and top with crushed wafers and more toasted pecans. Enjoy!

Maple Walnut Fudge

1 cup butter

3 cups brown sugar

2/3 cup evaporated milk

1 tsp vanilla extract

2 cups powdered sugar

Grease an 8x8 inch pan.

Place a medium sized saucepan on the stove on medium heat. Add the butter, brown sugar, and evaporated milk. First stir occasionally until the butter melts, then once melted, stir the mixture often to combine fully.

Once the mixture begins to boil, stop stirring, turn the heat down to medium, and allow to simmer for 5 minutes.

Remove from the heat and pour into a bowl. Stir in the vanilla extract and then gradually stir in the powdered sugar until fully incorporated.

Pour into the pan and allow to set for a few hours. Once set, transfer onto cutting board and cut into squares. Enjoy!