4 Delicious Dessert Alternatives For Your Thanksgiving Dinner If You Don’t Love Pie
Thanksgiving is practically here! Do you have your stretchy turkey pants ready? Are you prepared to taste all of the delectable edibles? Are you excited for the pie??
You know what’s funny- I didn’t think I was a huge fan of pie as a kid. Until I was an adult and I realized- I LOVE PIE. I think I always pictured apple pie and other fruit pies, which aren’t really my favorite. But if we’re talking cream pies and pumpkin pie, sign. me. up!
But I know it’s not the case for everyone. Some people really just don’t love pie. And that’s totally ok! There are so many delicious desserts to be enjoyed- we don’t have to limit it to pie just because it’s Thanksgiving! I’ve got some alternative desserts for you that will still totally fit in with your Thanksgiving spread- they’ll just give the pie non-lovers some deliciousness to enjoy as well. And let’s be honest- even if you’re having a slice of pie, you’ll want some of these too!
If you love the flavor of pumpkin, but you’re not a fan of pumpkin pie, this is a great recipe for you! This Caramel Pumpkin Sheet Cake is so easy, and it’s one of my favorite recipes to make in the fall! It’s simple, but the frosting really makes this dessert top notch!
Caramel Pumpkin Sheet Cake
This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch! Author: Nikki
Serving size: 24
Calories per serving: 297
Ingredients:
Calories per serving: 297
1 (15-ounce) can pumpkin puree, , not pumpkin pie filling
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons butter
1/2 cup heavy cream
1 cup brown sugar
2 cups powdered sugar
2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees.
Spray a 15x10x1 inch baking sheet with cooking spray.
In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.
While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.
Source: chef-in-training.com
Spray a 15x10x1 inch baking sheet with cooking spray.
In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.
While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.
Source: chef-in-training.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Maybe you’re just not a fan of pie crust. This Gingerbread Pumpkin Trifle makes a beautiful dish, and the gingerbread cake is a great variation if you’re looking for something a little different!
Gingerbread Pumpkin Trifle
Yield: 10-12 servings
Serving size: 10
Calories per serving: 500
Ingredients:
Serving size: 10
Calories per serving: 500
1 (14 1/2-ounce) box gingerbread mix
3 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
Mousse
1/4 cup cold water
1 packet (1 ounce) unflavored jello
1 (15-ounce) can pumpkin puree
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, plus additional for garnish
1/8 teaspoon cloves
Directions:
1. Bake gingerbread according to package directions in an 8x8 inch pan. Cool and cut into 1/2 inch cubes.
2. Combine heavy cream, powdered sugar, and vanilla in a large mixing bowl. Beat with electric mixer until medium-stiff peaks form and set aside.
3. For the mousse: Place water in a small, microwave-safe bowl and sprinkle gelatin over it. Gently stir and then set bowl aside for5 minutes for gelatin to soften. Combine pumpkin, brown sugar, cinnamon, nutmeg, and cloves in a medium mixing bowl. Whisk to combine. Place bowl of gelatin in microwave and heat 30-40 seconds and then stir until dissolved completely. Add gelatin to pumpkin mixture and whisk until fully combined.
4. Fold one-third of whipped cream (about 2 cups) into pumpkin mixture, gently folding until incorporated.
5. Place half of gingerbread cubes on the bottom of a trifle bowl or other glass bowl with tall sides. Top with half of pumpkin mousse and half of remaining whipped cream. Repeat layers, ending with whipped cream, and sprinkle top lightly with nutmeg. Chill 1 hour before serving.
2. Combine heavy cream, powdered sugar, and vanilla in a large mixing bowl. Beat with electric mixer until medium-stiff peaks form and set aside.
3. For the mousse: Place water in a small, microwave-safe bowl and sprinkle gelatin over it. Gently stir and then set bowl aside for5 minutes for gelatin to soften. Combine pumpkin, brown sugar, cinnamon, nutmeg, and cloves in a medium mixing bowl. Whisk to combine. Place bowl of gelatin in microwave and heat 30-40 seconds and then stir until dissolved completely. Add gelatin to pumpkin mixture and whisk until fully combined.
4. Fold one-third of whipped cream (about 2 cups) into pumpkin mixture, gently folding until incorporated.
5. Place half of gingerbread cubes on the bottom of a trifle bowl or other glass bowl with tall sides. Top with half of pumpkin mousse and half of remaining whipped cream. Repeat layers, ending with whipped cream, and sprinkle top lightly with nutmeg. Chill 1 hour before serving.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I haven’t made this Toffee Pumpkin Cheesecake, but it sounds divine! Perfect for cheesecake lovers! Or really anyone, for that matter!
Toffee-Pumpkin Cheesecake Recipe
Serving size: 16
Calories per serving: 188
Ingredients:
Calories per serving: 188
2 cups cinnamon graham crackers crumbs (32 squares)
1/2 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
5 eggs
1 bag (8 oz) English toffee bits
1 can (15 oz) pumpkins (not pumpkin pie mix)
3/4 cup whipping cream
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container (8 oz) frozen whipped topping, thawed
Directions:
Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Cool 10 minutes.
In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on high speed until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. In large bowl, mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer.
Bake 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping around edges of cheesecake; sprinkle with remaining toffee bits.
Source: sbettycrocker.com
In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on high speed until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. In large bowl, mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer.
Bake 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping around edges of cheesecake; sprinkle with remaining toffee bits.
Source: sbettycrocker.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
And maybe you’re just not a fan of pumpkin at all! If you’re a fan of banana cream pie, this cake is spectacular! The layers pair wonderfully and it’s just so good!
Banana Cream Pie Cake
Ingredients:
Banana Cake and Vanilla Wafer Crust
64 vanilla wafers
1/8 cup brown sugar
6 tablespoons butter, melted
1 large ripe banana, mashed
1 tablespoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
4 egg whites
1/2 cup vegetable oil
1 teaspoon banana extract
1 box white (vanilla) cake mix, sifted
Banana Cream Pie Filling
1 (3.4-ounce) package banana cream pudding mix
1 1/2 cups cold milk
Vanilla Bean Buttermilk
1 1/2 cups (3 sticks) unsalted butter
1 tablespoon vanilla extract
1 tablespoon vanilla bean paste
pinch of salt
1/2 teaspoon banana extract, (optional)
1/2 cup heavy cream
6 cups powdered sugar, sifted
Directions:
Banana Cake and Vanilla Wafer Crust
1. Preheat oven to 325 degrees. Prep cake rounds with a swipe of shortening and dust of flour. Set aside.
2. In a food processor, pulse the vanilla wafers and brown sugar together until a fine powder forms. Add in melted butter and pulse about 10 seconds more until everything is combined. Reserve 1/4 cup crumble for garnish and divide the remaining between cake pans, pressing the crumble into a crust with the bottom of a glass or measuring cup. Set aside.
3. In a large bowl, whisk together the mashed ripe banana, vanilla, buttermilk, sour cream, egg whites, vegetable oil, and banana extract until thoroughly combined. Sift in the white cake mix and stir until just combined. Don't overmix!
4. Split batter between cake pans. Bake for 30-32 minutes or until the center is completely cooked through. Don't overbake. Remove cake rounds from the oven and let cool in cake pans for 2 minutes., then flip out onto a wire rack to cool completely.
Banana Cream Pie Filling
1. In a medium bowl, whisk together the pudding mix and milk until it begins to thicken, about 3-5 minutes. Place in the fridge until completely set before adding as the filling to the cake.
Vanilla Bean Buttercream
1. In the bowl of a stand mixer fitted with a paddle attachment, wihp up butter until light and fluffy. Add in the vanila, vanilla bean paste, slt, banan extract (optional), and heavy cream until combined. Scrape down the sides of the bowl.
2. Add in the powdered sugar about a half cup at a time. Add more heavy cream if needed for a thinner consistency. Add in more powdered sugar for a thicker consistency. Turn mixer on high for boaut 3 minutes for a fluffier buttercream, then turn it down for about 30 seconds to whip out any air bubbles.
To assemble as a layer cake:
Place the first cake layer down, add on a layer of buttercream, pipe a dam around the outside rim of the cake round, then add about 1/4 cup banana pudding in the center. Repeat with the second cake layer, and then place the third and final cake round on top. Crumb coat the entire cake and freeze for about 10 minutes. Add on the final layer of buttercream and decorate as desired.
1. Preheat oven to 325 degrees. Prep cake rounds with a swipe of shortening and dust of flour. Set aside.
2. In a food processor, pulse the vanilla wafers and brown sugar together until a fine powder forms. Add in melted butter and pulse about 10 seconds more until everything is combined. Reserve 1/4 cup crumble for garnish and divide the remaining between cake pans, pressing the crumble into a crust with the bottom of a glass or measuring cup. Set aside.
3. In a large bowl, whisk together the mashed ripe banana, vanilla, buttermilk, sour cream, egg whites, vegetable oil, and banana extract until thoroughly combined. Sift in the white cake mix and stir until just combined. Don't overmix!
4. Split batter between cake pans. Bake for 30-32 minutes or until the center is completely cooked through. Don't overbake. Remove cake rounds from the oven and let cool in cake pans for 2 minutes., then flip out onto a wire rack to cool completely.
Banana Cream Pie Filling
1. In a medium bowl, whisk together the pudding mix and milk until it begins to thicken, about 3-5 minutes. Place in the fridge until completely set before adding as the filling to the cake.
Vanilla Bean Buttercream
1. In the bowl of a stand mixer fitted with a paddle attachment, wihp up butter until light and fluffy. Add in the vanila, vanilla bean paste, slt, banan extract (optional), and heavy cream until combined. Scrape down the sides of the bowl.
2. Add in the powdered sugar about a half cup at a time. Add more heavy cream if needed for a thinner consistency. Add in more powdered sugar for a thicker consistency. Turn mixer on high for boaut 3 minutes for a fluffier buttercream, then turn it down for about 30 seconds to whip out any air bubbles.
To assemble as a layer cake:
Place the first cake layer down, add on a layer of buttercream, pipe a dam around the outside rim of the cake round, then add about 1/4 cup banana pudding in the center. Repeat with the second cake layer, and then place the third and final cake round on top. Crumb coat the entire cake and freeze for about 10 minutes. Add on the final layer of buttercream and decorate as desired.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Whatever you eat for dessert on Thanksgiving, may you and your loved ones have a peaceful holiday full of hope, love, and gratitude. Happy Thanksgiving!
Sources:
- https://www.bettycrocker.com/recipes/toffee-pumpkin-cheesecake/84d2808d-82ac-4692-a66f-836beea63117
- https://www.chef-in-training.com/caramel-pumpkin-sheet-cake/
- Cake Confidence by Mandy Merriman
- Savoring the Seasons with Our Best Bites by Sara Wells and Kate Jones
- https://stocksnap.io/photo/thanksgiving-autumn-FAOI1VDJBI
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
