28 Thanksgiving desserts
Top off your feast with one of our favorite pies, cakes, crisps, tarts, and cheesecakes
Portland pasty chef Michelle Vernier cooks the fruit ahead so the pie won’t collapse in the oven.
Recipe: Lattice-Top Apple Quince Pie
Recipe: Apple Pumpkin Galette
Recipe: Apple-Cranberry Mince Tartlets
Feel free to swap in other squash in pastry chef Michelle McKenzie’s recipe: Sugar Pie comes out sweeter, and canned pumpkin is mellow-tasting, if less distinctive. Shauna Sever, an 18 Reasons instructor, suggested the spicy gingersnap layer. You’ll need a 9-in. deep-dish pie pan.
Recipe: Kabocha Squash Crème Fraîche Pie
Recipe: Pumpkin Brûlee Tart
Recipe: Pumpkin Streusel Pie
Recipe: Pumpkin Caramel Ice Cream Pie
Recipe: Pumpkin-Orange Mascarpone Pie
Recipe: Praline Pumpkin Torte
Recipe: Chocolate Pumpkin Cupcakes
Recipe: Soy Milk Pumpkin Pie
We adapted this recipe from Devil’s Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.
Recipe: Sweet-Potato Pecan Pie
For depth of flavor, Portland pastry chef Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it’s more substantial.
Recipe: Hazelnut, Pecan, and Bourbon Pie
Recipe: Walnut-Caramel Tart
Recipe: Pear Cranberry Crisps
Recipe: Pear and Ginger Upside-Down Cake
Recipe: Orange Ribbon Cheesecake
Recipe: Cranberry Crown Cheesecake
Recipe: Apricot Nut Tart
Bright but not too sweet, this relish is great with turkey as an alternative—or addition—to cranberry relish. You’ll need three pint-size canning jars.
Recipe: Spiced Pickled Quinces