Beyond Pie: Thanksgiving Cupcakes, Cakes and Cookies
Pies are the quintessential Thanksgiving dessert. But that doesn’t mean you can’t showcase fall flavors like pumpkin, pecan and apple in other sweets as well. Think outside the pie crust and take your turkey-day dessert spread to the next level this year with inspired holiday cakes, cupcakes and cookies.
These super-moist treats are almost like steamed pudding, topped and filled with cream cheese-thickened whipped cream. Afraid you'll miss the crust? There it is, in the form of a crunchy pie-dough garnish. Check out more recipes for pie-inspired cupcakes, like apple, pecan and even s’more.
The dough for these spiced autumn cookies is easily made in a food processor, much like pie dough, but with softened butter. Get festive with the decorating by making fall leaves or turkeys, using halved candy corns or pecans for the tail feathers.
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This creamy cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, then let it naturally ooze to the edge. Check out more decadent Thanksgiving cheesecakes that just might upstage the pies.
Sweet and tart fruit on the bottom and a simple batter on top is the perfect combination for Ina Garten's cake that requires only 15 minutes' prep time. It turns out almost like a pudding when it's time to serve.
"Pie" is a bit of a misnomer when it comes to the whoopie pie. The soft, nostalgic cream-filled sandwich is really more of a cake-cookie hybrid. Pumpkin spice, the beloved fall latte flavor, works perfectly in a rich cream cheese filling for this version. These hand-held treats make a fun addition to any Thanksgiving dessert spread.
Make this chilled twist on a favorite holiday pie a day in advance, so you can focus on other dishes — it tastes even better after resting in the fridge overnight. No need to worry about perfect pie crust for this one; it uses store-bought crust that’s baked, chopped up and then layered with creamy pumpkin filling. Top the whole thing with cinnamon whipped cream.