TheHolidaySpot - Festival and Holidays

Dessert Recipes for a Great Thanksgiving

There are many desserts to serve on Thanksgiving or something lighter like an extravagant serving dish full of fresh fruits. Also serve ice cream with a choice of toppings. Kids love this dessert.

Thanksgiving Dessert Recipes

Soft Chocolate Thanksgiving cake

  • 225 gm soft butter.
  • 280 sugar
  • Eggs-3
  • 100 gm flour
  • 25 gm sifted cocoa powder
  • 85 gm chopped milk chocolate
  • 70 g white chocolate Maltesers
  • Chocolate eggs
  • Before putting 16 gold cases into a bun container preheat the oven to 190 degree Celsius.
  • Take all the ingredients according to the necessary quantity into a bowl and mix it properly at least for 2 minutes with an electric mixer until smooth.
  • Divide the mixture into different bowls. It should cover two third portions of the bowl and after that bake it for 12 to 15 minutes.
  • Cool it placing those bowls on a rack.
  • Use hot water in a pan to melt the milk chocolate.
  • Cream the butter and icing sugar together before beating it properly in the melted chocolate.
  • Make the mixer smooth.
  • Spread the mixer on the upper surface of the cake.
  • Decorate with chocolate eggs and Maltesers.

Thanksgiving Chocolate delicacy

  • 225 gm soft butter
  • 300 gm sugar
  • Beaten eggs- 4
  • 1 Large orange- nicely grated
  • 450 gm self raising and sifted flour
  • Milk- 5 Tablespoon
  • 200 gm chopped milk chocolate
  • 100 gm chopped chocolate bar
  • 100 gm chopped white chocolate
  • Silver or Gold balls


  • The oven should be preheated to 180 degree C.
  • Beat the butter and sugar together until it is creamy.
  • Then gradually beat the mixture in eggs and zest.
  • Add flour as it doesn’t get separated.
  • Fold in the remaining flour and milk before dividing it between tins.
  • Smooth the top surface.
  • Bake the small and large cake for 35 minutes and 45 minutes respectively until it is golden and spongy.
  • Cool it.
  • Dark chocolate and milk should be melted together and white chocolate separately.
  • Sprinkle some chocolate in the middle of the large cake and place the small cake on top of the large one.
  • Decorate it nicely.GO TO TOP

Go to Top

Thanksgiving crunchy chocolate

  • Cocoa powder- 50 gm
  • Hot water- 225 ml
  • Soft butter- 100 gm
  • Caster Sugar- 380 gm
  • Beaten eggs- 2
  • Self raising flour- 175 gm
  • Bicarbonate of soda- ½ tablespoon
  • Egg whites- 2 large
  • Softly whipped carton double cream- 284 ml
  • Roughly chopped tube Rolos- 57 gm
  • Icing sugar (if at all dusting is needed)


  • Preheat the oven to 160 degree c.
  • Mix water and cocoa properly
  • Whisk in the eggs after creaming the butter and sugar.
  • Sift the flour and soda on top after pouring the cocoa mix powder.
  • Fold it to make a smooth batter.
  • Divide the mixture in separate tins.
  • Egg whites should be whisked to stiff peaks.
  • Half of the sugar should be whisked in.
  • Fold in the rest.
  • Spread meringue over the cake leaving a 2cm border.
  • Make the meringue crisp by baking in for 40 minutes.
  • Leave it for 5 minutes.
  • Cool on a rack.
  • Sandwich the cakes with the Rolo mix and cream with meringue on top.

Go to Top

Black thanksgiving forest

  • Readymade Madeiraa cake- 200 gm
  • Black cherries syrup- 425 gm
  • Chocolate flake- 1
  • Packet plain chocolate drops- 100 gm
  • Fresh custard- 400 gm
  • Carton crème fraiche- 200 ml


  • Cut the cake into thick slices
  • Use it to line the base of 2.5 litre/4 and ½ pint bowl.
  • Divide each cherry in two parts, set 3 parts aside.
  • Use rest of the parts over the cake with syrup.
  • Disintegrate half the flake over the cherries.
  • Spread that out over half the chocolate drops.
  • Give medium heat to melt the remaining chocolate drop.
  • Stir it half way through.
  • Whisk gradually into the custard after cooling it for 5 minutes.
  • You need to have smooth chocolate custard.
  • Pour over the cherries.
  • Now, the crème fraiche should be spooned over the custard.
  • Sprinkle the remaining reserved cherries.
  • Disperse over the remaining flake.
  • Chill it.
  • It is ready to be served.

Go to Top

Chocolate Pecan Pie With Bourbon

1 cup granulated sugar
4 tablespoons melted butter
3 eggs, slightly beaten
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons Kentucky Bourbon
1 1/2 teaspoons vanilla
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1 unbaked 9-inch pie shell

In a mixing bowl, cream sugar and butter. Add eggs, corn syrup, salt, bourbon, and vanilla. Mix on low speed of mixer until blended. Spread pecans and chocolate chips in bottom of the prepared pie shell. Pour filling over nuts and chocolate chips. Bake in preheated 375° oven for 40 to 50 minutes, or until set.

Go to Top

Apple Brown Betty

Cook Time: 45 minutes
Total Time: 45 minutes

4 medium apples, sliced
1 cup bread crumbs
3 tablespoons butter
1 teaspoon grated lemon or orange peel
1/2 cup sugar
1 teaspoon cinnamon
3 to 4 tablespoons fruit juice

Mix bread crumbs, butter, lemon or orange peel, sugar, and cinnamon. Place half of the sliced apples in a buttered baking dish. Cover with half of the bread crumb mixture. Add remaining apple slices and cover with remaining crumb mixture. Moisten with fruit juice. Bake at 375° for 45 minutes. Serve hot or cold with cream, whipped topping, or ice cream.

Go to Top

Banana Rum Custard

4 egg yolks
2 cups half-and-half
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon dark rum
1 teaspoon vanilla
6 medium bananas

In the top of a double boiler over hot water, beat together egg yolks, half-and-half, sugar and salt. Continue cooking and stirring until mixture is slightly thickened. The mixture should be thick enough coat a spoon. Strain custard; add rum and vanilla. Let cool, cover, and chill. When ready to serve, ladle sauce over thinly sliced bananas in small dessert bowls or elegant stemmed dessert glasses.

Go to Top

Cherry Cobbler Recipe

2 cups canned drained red pitted cherries, reserve juice
1 tablespoon cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup reserved cherry juice
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup shortening
1/4 cup chopped nuts, optional
1/3 cup milk
granulated sugar or cinnamon sugar, optional

Place cherries in a buttered 8-inch square baking dish. Sprinkle with cornstarch. Combine the 1/2 cup granulated sugar, 1/4 teaspoon salt, and reserved cherry juice; pour over cherries. Let cherries stand while making topping.

Make cobbler topping. Sift together the flour, baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar. Cut in shortening until mixture resembles meal. Add nuts, if using, and blend well. Add milk, stirring with a fork until a soft dough is formed. Spoon dough evenly over cherries. If desired, sprinkle top with sugar or cinnamon sugar. Bake in a preheated 350° oven for 30 to 40 minutes, until topping browned and fruit is bubbly.

Go to Top

Blueberry Pie

1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2 1/2 cups fresh or frozen blueberries
1 unbaked 9-inch pie shell

Pecan Topping:
3 tablespoons all-purpose flour
3 tablespoons soft butter or margarine
3 tablespoons chopped pecans

In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes.

Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving.

Serves 8 to 10.

Go to Top

Hummingbird Cake With Cream Cheese Frosting

3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana

Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans

Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.

Go to Top

Fresh Orange Coconut Ambrosia

4 large navel oranges
6 tablespoons confectioners' sugar
1 1/3 cups grated fresh coconut, or 1 can (3 1/2 oz) flaked coconut
3 tablespoons orange juice

Peel oranges, being careful to remove all outer white membrane. Cut oranges crosswise into thin slices, about 1/8 inch thick. Layer a third of slices in a serving bowl. Sprinkle with 2 tablespoons of the confectioners' sugar, then with 1/3 cup coconut and 1 tablespoon orange juice. Repeat layers two more times. Refrigerate 1 hour.

Makes 6 servings of Ambrosia

Go to Top

Best Ever Coconut Pie

3 eggs, beaten
1 1/2 cups sugar
1/2 cup butter or margarine, melted
4 teaspoons fresh lemon juice
1 teaspoon vanilla
1 1/3 cups grated coconut (3 ounce can)
pinch salt
1 unbaked pie pastry, 9-inch

Preheat oven to 350°. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in coconut; pour into pie shell and bake for 30 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Bake for 10 to 20 minutes longer, until set and no longer jiggly.

As the pie bakes, a golden topping forms on the surface.

Chill thoroughly before serving. The pie will be gooey if served at room temperature. Serves 6.

Go to Top


Makes 12 servings

2 cups graham cracker crumbs
One fourth cup butter, melted
One third cup chopped pecans
2 cups heavy whipping cream
1 tsp. vanilla
Half cup powdered sugar
2 cups miniature marshmallows
16 oz. can cherry pie filling

In large bowl, combine graham cracker crumbs, melted butter, and pecans and mix well. Press two-third in bottom of a pan. Set aside. In another large bowl, combine cream, vanilla, and powdered sugar and beat until thickened.

Fold in marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with reserved crumb mixture. Cover and chill for 4-5 hours before serving.

Thanksgiving Dessert Recipes

Go to Top


Makes 16 servings

One and half cups crushed pretzels
One fourth cup sugar
half cup butter, melted
12 oz. can sweetened condensed milk
half cup water
3 oz. pkg. instant vanilla pudding mix
2 cups frozen whipped topping, thawed
21 oz. can raspberry pie filling

Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13x9" pan and set aside.
Combine sweetened condensed milk and water in a large bowl. Stir in pudding mix and beat for 2 minutes with wire whisk or eggbeater.

Refrigerate pudding for 10 minutes to set slightly. Fold in whipped topping and carefully spread on pretzel crust.
Refrigerate until firm, about 1-2 hours.
Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator.

Go to Top


100% would make this again
Review this recipe
Read reviews
Send to a friend
print recipe
For the cake:
3 eggs
1 cup sugar
Two third cup pumpkin
1 teaspoon lemon juice
Three fourth cup all-purpose flour
1 teaspoon baking powder
half teaspoon salt
half teaspoon nutmeg
1 half teaspoon cinnamon
half cup chopped pecans

For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
half teaspon vanilla extract
Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 half" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

Go to Top


1 cup packed brown sugar
2 eggs, separated
half cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
half teaspoon ground nutmeg
1and half cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
half teaspoon cream of tartar, divided
One eighth teaspoon salt
3 cups coarsely chopped fresh cranberries
One fourth cup butter or margarine, melted

Topping :
1 and half cups sugar
half cup orange juice
2 and half cups whole cranberries

In a bowl, combine brown sugar and egg yolks, then add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, quarter teaspoon cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. Beat egg whites until foamy. Add the remaining cream of tartar. Fold into batter. Pour into a greased pan. Bake at 350 degrees F for 45 to 50 minutes.

Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer for 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.

When pudding tests done, place springform pan on a jelly roll pan. Spread warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes.

Go to Top


2 eggs 
1 cup sour cream 
1 cup sugar 
6 tablespoons all-purpose flour, divided 
1 teaspoon vanilla extract 
One fourth teaspoon salt 
3 cups chopped, peeled baking apples 
1 (9 inch) unbaked pie shell 
3 tablespoons cold butter or margarine 
One fourth cup packed brown sugar

In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees F for 15 minutes. 

Meanwhile, combine brown sugar and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20 to 25 minutes. Cool completely on a wire rack. Refrigerate before serving.

Go to Top


2 individual packages graham crackers
2 packages instant vanilla pudding mix
3 cups milk
1 container frozen whipped topping, thawed
1 package prepared chocolate frosting

Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

Go to Top


1 package cook and serve sugar-free vanilla pudding mix
1 cup skim milk
2 medium bananas, sliced
1 9 inch graham cracker pie crust (Regular or Reduced Fat Crust)
1 container Cool Whip or any frozen light whipped topping, thawed

Combine the Pudding Mix and Milk in a medium saucepan. Cook over medium heat until thickened, while stirring constantly. Remove from the heat, cover the top of the Pudding with wax paper, and let it cool. Take the pie crust and place sliced Bananas on the bottom of crust. Meanwhile, remove the wax paper and fold half of the whipped topping into the cooled Pudding Mix. Spoon the Pudding Mixture evenly over the Bananas. Now spoon the remaining whipped topping over the Pudding Mixture in the pie shell. Cover and chill for at least 4 hours, or until ready to serve. Garnish as you desire.

Go to Top

Disclaimer: Most of the recipes given here have been submitted by users, and we donot claim any gurantee of their performance, or ownership of them. You can submit your recipes by visiting our feedback page. If you have any issues over any recipes, please notify us.
Hot Holiday Events