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Make-ahead Thanksgiving dessert recipes

Updated on November 15, 2012

Make-ahead dessert

5 stars from 1 rating of Make-ahead Thanksgiving dessert recipes

You cannot have Thanksgiving without desserts, and these make-ahead desserts will save you time this thanksgiving. Desserts are the easiest and most common make ahead item at any thanksgiving table, and will be a wonderful addition to your meal. Make sure to take a look at my other Make-head thanksgiving recipes for appetizers, and side dishes



  • 1 pie crust, Home made or store bought
  • 1 lg can pumpkin puree
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 C. Sugar
  • 1 can sweetened condensed milk
  • 2 large eggs
  1. Preheat oven to 400. mix all the spices to gather.
  2. Beat eggs and sugar together, add pumpkin, and milk mix well. Mix in spice mix, stir well.
  3. Pour in a pie shell that has been placed in a pie pan.
  4. Bake for 15 minutes. Reduce the temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes. (Cover the crust edges with foil if they are browning too quickly.) Let cool
  5. This can be made up to 2 days before Thanksgiving and reheated for dinner.

Apple Crumble


Apple Crumble


  • 2 c old-fashioned rolled oats
  • 1/2 c chopped walnuts
  • 1 c packed brown sugar
  • 1/3 c flour
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 4 Tbsp canola oil


  • 5 ripe Apples, peeled and diced
  • 1/2 c maple syrup
  • 1c raisins
  • 2 Tbsp flour
  • 3 Tbsp. lemon juice
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp Nutmeg
  • 1/2 c sugar
  1. Preheat oven to 350°F.
  2. To make topping: mix oats, walnuts, brown sugar, flour and spices in a bowl. Drizzle with oil and stir until evenly moist.
  3. To make filling: mix Apples, syrup, raisins, flour, lemon juice and spices in a large bowl and mix well. Transfer the mixture to a baking dish. Sprinkle the topping over the apples.
  4. Bake the crumble until the apples are tender and the topping is golden, 45 to 50 minutes.

Can be made the night before and reheated until warm


Chocolate Espresso Mousse

  • 8 oz semisweet chocolate, chopped, plus more, for garnishing
  • 3 egg yolks
  • 3 tsp instant espresso powder
  • 1/2 c sugar
  • 1 tsp cinnamon
  • 2 c heavy cream

  1. Melt the chocolate in a bowl set over a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool slightly.
  2. In saucepan, mix egg yolks, espresso, sugar, and 3/4 cup of cream. Cook over med heat, stirring constantly, until the mixture lightly coats the back of the spoon, 2 to 3 minutes (do not boil). add into the melted chocolate and mix until smooth. Refrigerate until completely cool..
  3. Using a mixer, beat the remaining cream and 2 tablespoons sugar until stiff peaks form.
  4. In 2 additions, fold the whipped cream into the chocolate. Divide among serving glasses and refrigerate until dinner, Can be made the night before. top with cream and chocolate and enjoy.

Pumpkin Maple Pecan Cheesecake

I made this Pumpkin Maple Pecan Cheesecake two weeks ago and it is so wonderful. It is taking the place of pecan pie this years. and stores well in the refrigerator, make the day before, and there you go. you will love this

There you go that is my dessert for Thanksgiving and everything is done well ahead of time. Instead of spending all day in the kitchen with my easy make-head food I'll be out having fun with my family and I hope you will to. Please leave your comments below. and thanks for stopping by.


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