Make-ahead Thanksgiving desserts take the pressure off the big day. Pick a pie, a pan of bars or a no-bake cheesecake, make it a day or more ahead, and your oven and counter stay free for the turkey and sides. Every recipe below comes from my kitchen at Delightful E Made, and I have noted how far ahead each one can be made, how long it keeps and what to add at the last minute. You will find 26 easy Thanksgiving dessert ideas, sorted into pies, no-bake desserts, fall cakes and dessert bars, plus a day-by-day timeline for Thanksgiving week.
Make-Ahead Thanksgiving Desserts at a Glance
Not sure where to start? Use this table, then scroll for the full recipes.
| If you want | Make this | When to make it |
|---|---|---|
| The easiest dessert, no oven | No Bake Pumpkin Pie | The day before, chilled at least 2 hours or overnight |
| A dessert that feeds a crowd | Pumpkin Sheet Cake (20 slices) or Pumpkin Pie Bars (20 squares) | Cake keeps 5–7 days refrigerated; bars the day before |
| The most flexible timing | Eggnog Cheesecake | Up to 2–3 days ahead |
| Something for the freezer | Apple Pie Tarts, Dutch Apple Cake or Maple Pecan Fudge | Each freezes for up to 3 months |
| A reader favorite | Pumpkin Caramel Poke Cake (4.5 stars), Pumpkin Sheet Cake (4.35 stars) or Coconut Cream Pie (4.44 stars) | The day before |
| Something for guests who skip pumpkin | No Bake Chocolate Pie, No Bake Peanut Butter Pie or Dark Chocolate Pecan Pie | 1 day ahead (pecan pie 1–2 days) |
| A sugar-free option | Sugar Free Healthy Apple Oat Crumble | Best the same day; keeps 3 days |
| A dessert you can carry in the pan | Pumpkin Dump Cake or Layered Pumpkin Dessert | A day or two ahead |
What “make ahead” means here. Each recipe lists how far ahead it can be made and what to hold back until serving, such as whipped cream, cookie garnish or caramel. If a recipe’s post gives no make-ahead guidance, I say how long it keeps instead.
Make-Ahead Thanksgiving Pies and Tarts
Pie is the heart of the Thanksgiving dessert table, and most pies are happiest made a day ahead. These six cover pumpkin, pecan and apple, plus a freezer pie for guests who want something cold.
1. No Bake Pumpkin Pie
A ginger snap crust holds a pumpkin cheesecake-style filling made with cream cheese, pumpkin puree and Cool Whip. There is no baking, so it is the easiest pumpkin pie to make while the turkey has the oven.
Make ahead: the day before; refrigerate at least 2 hours or overnight. Keeps: up to 5 days refrigerated. Time: 20 minutes prep plus chilling. Serves: 8.
Get the No Bake Pumpkin Pie recipe
2. Dark Chocolate Pecan Pie
Pecan pie with a layer of dark chocolate chips on the bottom and chocolate-dipped pecan halves on top. It starts with a refrigerated or homemade crust.
Make ahead: 1–2 days ahead. Bake completely, cool, cover tightly and refrigerate, and leave off the chocolate-covered pecans until you serve it. Keeps: 4 days refrigerated. Do not leave it out overnight. Time: 1 hour 10 minutes. Serves: 8.
Get the Dark Chocolate Pecan Pie recipe
3. Pumpkin Meringue Pie
A classic pumpkin filling on a refrigerated pie crust, finished with a marshmallow cream meringue that is baked until lightly browned.
Make ahead: I like to make my pies the day before the big dinner. Cool completely, cover lightly with foil without squishing the meringue, and refrigerate. Time: 1 hour 35 minutes. Serves: 8.
Get the Pumpkin Meringue Pie recipe
4. Pumpkin Pie Tarts
Individual pumpkin pies baked in refrigerated pie crust and served with vanilla bean whipped cream. They make five tarts, so double or triple the recipe for a crowd.
Make ahead: the day before. Cool completely and store covered in the refrigerator, then top with whipped cream just before serving. Keeps: 3–4 days refrigerated. Time: 1 hour. Makes: 5 tarts.
Get the Pumpkin Pie Tarts recipe
5. Easy Apple Pie Tarts
Sliced apples tossed with cinnamon and nutmeg, baked in refrigerated pie crust with a lattice top. The post calls them the perfect make-ahead dessert for Thanksgiving dinner.
Make ahead: bake ahead and keep 1–2 days at room temperature, or 5–7 days covered in the refrigerator. Freezes: wrap individually; keeps up to 3 months. Time: 1 hour 15 minutes. Makes: 4 tarts.
Get the Easy Apple Pie Tarts recipe
6. Coconut Cream Pie with Meringue
This classic Coconut Cream Pie recipe is made with a gorgeous meringue and perfectly creamy coconut custard filling. It is hands-down, the most popular dessert I’m asked to make for a family holiday. This coconut cream pie with meringue is the ultimate dessert for any holiday meal or celebration!
Make ahead: the crust, custard filling, and meringue topping can all be made in advance. Make sure the meringue is sealed well to the crust so it does not shrink or weep. This pie is best served chilled, so making it the day before is ideal. Time: 50 minutes. Serves: 8 slices.
Get the Coconut Cream Pie recipe
Pies and tarts at a glance
| Recipe | Total time | Serves | Make ahead | Keeps |
|---|---|---|---|---|
| No Bake Pumpkin Pie | 2 hr 20 min | 8 | Day before | 5 days |
| Dark Chocolate Pecan Pie | 1 hr 10 min | 8 | 1–2 days | 4 days |
| Pumpkin Meringue Pie | 1 hr 35 min | 8 | Day before | Not stated |
| Pumpkin Pie Tarts | 1 hr | 5 tarts | Day before | 3–4 days |
| Apple Pie Tarts | 1 hr 15 min | 4 tarts | Yes | 5–7 days; freezes 3 months |
| Coconut Cream Pie | 50 minutes | 8 | Day before | 3-4 days |
No-Bake Thanksgiving Desserts (No Oven Needed)
Oven space disappears fast on Thanksgiving. These no-bake desserts chill in the fridge while everything else cooks, and most can be made the day before. Seven are fully no-bake; one has a crust you bake for 10 minutes.
7. Easy No Bake Pumpkin Cheesecake Bars
A ginger snap crust in a 9×13 pan, topped with a pumpkin cream cheese filling folded with whipped topping. Save the extra cookies and whipped topping for the top until the moment you serve.
Make ahead: the day or evening before. Keeps: 5–7 days refrigerated. Time: 30 minutes prep plus chilling. Makes: 15–20 bars.
Get the No Bake Pumpkin Cheesecake Bars recipe
8. 4-Layered Pumpkin Delight Dessert
A pecan graham cracker crust, a cream cheese and vanilla pudding layer, a pumpkin layer, whipped topping and brown sugar pecans. Only the crust is baked, for 10 minutes, and the post says even that is technically optional.
Make ahead: overnight, covered, in the refrigerator. Chill at least 2 hours before slicing. Keeps: up to 5 days. Time: about 40 minutes plus chilling. Serves: 16.
Get the Layered Pumpkin Delight recipe
9. No Bake Chocolate Pie
An Oreo crust with hot fudge, a chocolate mousse filling and chocolate curls on top. A good pick for guests who would rather skip pumpkin.
Make ahead: yes. Chill at least 2 hours before slicing, ideally overnight. Keeps: up to 5 days refrigerated, covered tightly. Time: 2 hours 30 minutes including chilling. Serves: 8.
Get the No Bake Chocolate Pie recipe
10. No Bake Peanut Butter Pie
An Oreo crust with hot fudge and a peanut butter cream cheese filling, topped with halved mini Reese’s peanut butter cups.
Make ahead: up to 24 hours ahead. Add the toppings just before serving. Keeps: up to 5 days refrigerated. Time: 30 minutes prep plus at least 2 hours chilling. Serves: 8.
Get the No Bake Peanut Butter Pie recipe
11. No Bake Cherry Cheesecake
A no-bake cheesecake on an almond flour crust, finished with cherry pie filling.
Make ahead: chill at least 2 hours or overnight. For the best flavor and texture, serve within 36 hours. Keep the cherry topping in its own container and add it just before serving. Keeps: up to 7 days in an airtight container. Time: 2 hours 20 minutes. Serves: 16.
Get the No Bake Cherry Cheesecake recipe
12. No Bake Chocolate Cheesecake
An Oreo crust with a layer of hot fudge, topped with a chocolate cheesecake filling made with melted bittersweet chocolate.
Make ahead: the day before an event. Chill at least 2 hours or overnight, and add extra garnishes or whipped cream just before serving. Keeps: 5–7 days refrigerated. Time: 30 minutes prep plus chilling. Serves: 16.
Get the No Bake Chocolate Cheesecake recipe
13. No Bake Oreo Cheesecake Bars
Oreo crust, an Oreo cheesecake filling and a chocolate topping, cut into squares. The post calls it a great make-ahead dessert for holidays and events.
Make ahead: yes. Chill 1–2 hours until firm, then at least 30 minutes more for the chocolate topping. Keeps: 5–7 days refrigerated. Time: 30 minutes prep plus chilling. Makes: 16 squares.
Get the No Bake Oreo Cheesecake Bars recipe
14. No Bake Eggnog Cheesecake
A gingersnap crust under a cream cheese filling flavored with eggnog, vanilla and nutmeg. It also fits Friendsgiving and Christmas, so it can go straight from one holiday table to the next.
Make ahead: the day before, or up to 2–3 days ahead. Chill at least 3–4 hours or overnight. Keeps: 5–7 days refrigerated. Time: 30 minutes prep plus chilling. Serves: 16.
Get the No Bake Eggnog Cheesecake recipe
No-bake desserts at a glance
| Recipe | Prep | Chill | Serves | Make ahead | Keeps |
|---|---|---|---|---|---|
| Pumpkin Cheesecake Bars | 30 min | Several hours | 15–20 | Day before | 5–7 days |
| Layered Pumpkin Delight | 30 min (10 min crust bake) | 2 hr | 16 | Overnight | 5 days |
| No Bake Chocolate Pie | 30 min | 2 hr | 8 | Yes | 5 days |
| No Bake Peanut Butter Pie | 30 min | 2 hr | 8 | Up to 24 hours | 5 days |
| No Bake Cherry Cheesecake | 20 min | 2 hr | 16 | Overnight; best within 36 hours | 7 days |
| No Bake Chocolate Cheesecake | 30 min | 2 hr | 16 | Day before | 5–7 days |
| No Bake Oreo Cheesecake Bars | 30 min | 1–2 hr plus 30 min | 16 | Yes | 5–7 days |
| No Bake Eggnog Cheesecake | 30 min | 3–4 hr | 16 | Up to 2–3 days | 5–7 days |
Make-Ahead Fall Cakes for Thanksgiving
If your family wants cake alongside the pie, these fall cakes are easy to slice and serve. Three are pumpkin and two are apple, and each one tells you whether it belongs in the refrigerator or on the counter.
15. Pumpkin Caramel Cream Cheese Poke Cake
A pumpkin spice cake soaked with caramel sauce, topped with a Cool Whip cream cheese frosting and finished with more caramel. It is baked in a 9×13 pan. It is one of the two best-rated desserts in this roundup, with 4.5 stars from 59 votes.
Make ahead: the day before gives the most freshness. Cover the pan well and refrigerate, and add the caramel topping just before serving. Keeps: up to 5 days refrigerated. Do not freeze: the post says it will not thaw well with the frosting and caramel. Time: 50 minutes. Serves: 12.
Get the Pumpkin Caramel Poke Cake recipe
16. Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
A big-batch pumpkin cake with cinnamon cream cheese frosting, baked in a 15×10 pan. It has 4.35 stars from 128 votes, which makes it the most reviewed dessert in this roundup.
Make ahead: make the day before, for ideal freshness. The frosted cake keeps 5–7 days in the refrigerator. Freezes: wrap individual slices and store them in an airtight container. Time: 51 minutes. Serves: 20.
Get the Pumpkin Sheet Cake recipe
17. Pumpkin Dump Cake
A caramel pumpkin dessert that looks like a cobbler but starts with a cake mix, baked in a 9×13 pan. Fifteen minutes of prep.
Make ahead: a day or two before a holiday dinner or party. Store it covered and refrigerated until you serve it. Keeps: 3–5 days refrigerated. Time: 1 hour. Serves: 15.
Get the Pumpkin Dump Cake recipe
18. Moist Dutch Apple Cake with Sour Cream
A cinnamon-apple cake made with sour cream and dusted with powdered sugar. It bakes in a 9-inch springform pan, or a 9×9 pan.
Make ahead: can be baked 1-2 days in advance, it needs no frosting and no refrigerator. Keeps: 2-3 days at room temperature in an airtight container. Freezes: whole or in slices, up to 3 months. Time: 1 hour 10 minutes. Serves: 8.
Get the Dutch Apple Cake recipe
19. Apple Cider Cake with Caramel Cream Cheese Frosting
A Bundt cake made with spiced apple cider and studded with apples, finished with caramel cream cheese frosting. Frost it once it has cooled completely.
Make ahead: can be baked 1-2 days in advance. Keeps: 5–7 days in the refrigerator, covered or in a resealable container. The cake will not last more than a day at room temperature. Time: 1 hour 15 minutes. Serves: 10.
Get the Apple Cider Cake recipe
Fall cakes at a glance
| Recipe | Pan | Total time | Serves | Keeps | Freezer |
|---|---|---|---|---|---|
| Pumpkin Caramel Poke Cake | 9×13 | 50 min | 12 | 5 days, refrigerated | Not recommended |
| Pumpkin Sheet Cake | 15×10 | 51 min | 20 | 5–7 days, refrigerated | Yes, by the slice |
| Pumpkin Dump Cake | 9×13 | 1 hr | 15 | 3–5 days, refrigerated | Not stated |
| Dutch Apple Cake | 9-inch springform | 1 hr 10 min | 8 | 3–4 days, room temp | Up to 3 months |
| Apple Cider Cake | Bundt | 1 hr 15 min | 10 | 5–7 days, refrigerated | Not stated |
Thanksgiving Dessert Bars (Easy to Slice and Share)
Dessert bars are the easiest Thanksgiving dessert to serve. They cut into squares, stack on a platter and travel well in the pan. If you want something that tastes like pie without the crust work, start here.
20. Easy Pumpkin Pie Bars with Pecan Crumble
My pumpkin pie in a pan. An oatmeal brown sugar crust, a creamy pumpkin pie filling and a crunchy pecan crumble on top, with no pre-baking and no pie dough.
Make ahead: the day before. Cool, cover loosely with foil and refrigerate. The bars are best served chilled and cut into cleaner squares when cold. Time: 50 minutes. Makes: 20 squares.
Get the Pumpkin Pie Bars recipe
21. Easy Dutch Apple Pie Bars with Cinnamon Pecan Crumble
A refrigerated pie crust, a layer of sliced apples with cinnamon and nutmeg, and a pecan streusel made with oats, flour, brown sugar and butter. Baked in a 15×10 pan.
Make ahead: the day before. Cool, cover loosely with foil and refrigerate. Refrigerate leftovers in an airtight container; they keep for a few days. Time: 1 hour. Makes: 20 bars.
Get the Dutch Apple Pie Bars recipe
22. Pecan Praline Bars
A pecan shortbread crust under a caramel filling and a topping of brown sugar toasted pecans. They taste like a cross between pecan pie and pecan sandies.
Make ahead: store them in the refrigerator, and let the filling stand 30–45 minutes to set up before serving. Great for making the day before. Time: 50 minutes. Makes: 20 bars.
Get the Pecan Praline Bars recipe
23. Pumpkin Sugar Cookie Bars with Cream Cheese Frosting
Chewy pumpkin spice sugar cookie bars in a 9×13 pan, topped with cinnamon cream cheese frosting.
Make ahead: cool the bars completely before frosting, then refrigerate until just before cutting and serving. Great for making the day before and chilling just before serving. Keeps: up to 7 days in an airtight container in the refrigerator. Time: 50 minutes. Makes: 15 bars.
Get the Pumpkin Sugar Cookie Bars recipe
Dessert bars at a glance
| Recipe | Pan | Total time | Makes | Keeps |
|---|---|---|---|---|
| Pumpkin Pie Bars | 9×13 | 50 min | 20 | Make the day before |
| Dutch Apple Pie Bars | 15×10 | 1 hr | 20 | A few days, refrigerated |
| Pecan Praline Bars | 9×13 | 50 min | 20 | Refrigerate; days not stated |
| Pumpkin Sugar Cookie Bars | 9×13 | 50 min | 15 | Up to 7 days, refrigerated |
Crisps, Fudge and Other Dessert-Table Extras
A few more recipes round out the table: a warm crisp for people who want dessert hot, a sugar-free option, and a fudge that keeps for months in the freezer.
24. Cherry Crisp with Almond Crumble
A cherry filling under an almond crumble topping, served warm. It is the one warm dessert here with a stated make-ahead plan.
Make ahead: prepare the fruit filling and the crumble topping in separate containers. Just before serving, assemble, bake and serve warm. Keeps: up to 5 days refrigerated. Time: 43 minutes. Serves: 8.
25. Sugar Free Healthy Apple Oat Crumble
An apple crumble with a cinnamon oat topping, sweetened with Swerve brown sugar substitute instead of sugar. A thoughtful pick for guests who avoid sugar.
Make ahead: prepare the fruit filling and the crumble topping in separate containers. Leftovers keep up to 3 days refrigerated in an airtight container; reheat a serving in a toaster oven or the microwave. Do not leave it out, because the apple moisture softens the topping. Time: 40 minutes. Serves: 8.
Get the Sugar Free Apple Oat Crumble recipe
26. Maple Pecan Fudge
A buttery maple fudge with crisp brown sugar pecans, made on the stovetop in about 7 minutes of cooking. Cut into 36 pieces for a dessert tray or to send home with guests.
Make ahead: chill at least 1 hour before cutting. Keeps: 4–5 days at room temperature in an airtight container. Freezes: up to 3 months in an airtight container. Time: 22 minutes plus chilling. Makes: 36 pieces.
Get the Maple Pecan Fudge recipe
Extras at a glance
| Recipe | Total time | Serves | Make ahead | Keeps |
|---|---|---|---|---|
| Cherry Crisp | 43 min | 8 | Prep filling and crumble separately | 5 days, refrigerated |
| Sugar Free Apple Oat Crumble | 40 min | 8 | Best same day | 3 days, refrigerated |
| Maple Pecan Fudge | 22 min plus 1 hr chill | 36 pieces | Yes | 4–5 days room temp; 3 months frozen |
Make-Ahead Thanksgiving Dessert Timeline (Day-by-Day Plan)
Here is how to spread the work across the week. Everything is based on the make-ahead and storage notes in each recipe, so you can plan with confidence and still have a free oven on Thursday.
| When | Make this | Why it works |
|---|---|---|
| Weeks ahead (freezer) | Apple Pie Tarts, Dutch Apple Cake, Maple Pecan Fudge | Each freezes for up to 3 months. Wrap the tarts individually. |
| 4–5 days before (Saturday or Sunday) | Maple Pecan Fudge, Pumpkin Sheet Cake | The fudge keeps 4–5 days at room temperature. The sheet cake keeps 5–7 days refrigerated. |
| 3 days before (Monday) | Dutch Apple Cake, Apple Cider Cake, Pumpkin Sugar Cookie Bars | The apple cake keeps 3–4 days on the counter. The cider cake and cookie bars keep 5–7 days in the fridge. |
| 2–3 days before (Monday or Tuesday) | Eggnog Cheesecake | The post says up to 2–3 days ahead. |
| 1–2 days before (Tuesday) | Dark Chocolate Pecan Pie, Pumpkin Dump Cake | The pie can be made 1–2 days ahead. The dump cake a day or two ahead. Refrigerate both. |
| The day before (Wednesday) | No Bake Pumpkin Pie, Pumpkin Pie Bars, Pumpkin Cheesecake Bars, Layered Pumpkin Delight, Pumpkin Pie Tarts, Pumpkin Caramel Poke Cake, Pumpkin Meringue Pie, No Bake Chocolate Pie, No Bake Chocolate Cheesecake, No Bake Oreo Cheesecake Bars, Coconut Cream Pie, Dutch Apple Pie Bars, Pecan Praline Bars | Most posts recommend making it the day before or chilling it overnight. The ice cream pie needs about 4 hours in the freezer. The apple pie bars and praline bars have no make-ahead note, so keep them refrigerated. |
| Within 24–36 hours of serving | No Bake Peanut Butter Pie, No Bake Cherry Cheesecake | The peanut butter pie can be made up to 24 hours ahead. The cherry cheesecake is best served within 36 hours. |
| Thanksgiving morning | Add the finishing touches | See the list below. |
| During dinner | Cherry Crisp, Sugar Free Apple Oat Crumble | Both are best served warm. Prep the cherry filling and crumble separately ahead of time. |
Last-minute finishing touches
Top these just before serving so everything tastes fresh:
- Whipped cream on the Pumpkin Pie Tarts and Pumpkin Pie Bars, or serve on the side.
- Reserved cookies and whipped topping on the No Bake Pumpkin Cheesecake Bars
- Caramel on the Pumpkin Caramel Poke Cake
- Chocolate-covered pecans on the Dark Chocolate Pecan Pie
- Peanut butter cups on the No Bake Peanut Butter Pie
- Cherry pie filling on the No Bake Cherry Cheesecake
Tips for Making Thanksgiving Desserts Ahead of Time
Every tip below comes from the notes in the recipes above.
- Add toppings at the last minute. Whipped cream, cookie garnish, chocolate-covered pecans, peanut butter cups and cherry topping all stay fresher when they go on right before serving.
- Chill or freeze the crust while you mix the filling. Several no-bake recipes use this step so the crust firms up and the layers set cleanly.
- Cool completely before covering or frosting. Warm desserts trap steam, and warm cake melts cream cheese frosting.
- Cover well. Use plastic wrap, foil or an airtight container so the surface does not dry out or pick up fridge odors.
- Chill bars before cutting. Cold pumpkin pie bars and sugar cookie bars slice into cleaner squares.
- Refrigerate custard-style and cream cheese desserts. Do not leave them out for more than 2 hours.
- Keep apple cake on the counter. The Dutch Apple Cake does not need to be refrigerated, which frees fridge space for the cheesecakes.
- Choose one dessert that is not pumpkin. Chocolate, pecan and apple options give every guest something to take.
FAQs About Make-Ahead Thanksgiving Desserts
Most pies, bars, cheesecakes and cakes can be made ahead. No Bake Pumpkin Pie, Pumpkin Pie Bars, cheesecake bars and poke cake are best made the day before. Dark Chocolate Pecan Pie keeps 1–2 days, and Eggnog Cheesecake can be made 2–3 days ahead. Fruit crisps are best served warm.
Most can be made the day before. Pecan pie can go 1–2 days ahead and eggnog cheesecake up to 2–3 days. Apple pie tarts, Dutch apple cake and maple pecan fudge can be frozen for up to 3 months. Cover everything well, and refrigerate anything with cream cheese, custard or whipped topping.
Yes. Traditional pumpkin pie can be made with day before, and chilled in the refrigerator overnight. No Bake Pumpkin Pie can be made the day before, chilled at least 2 hours or overnight, and keeps up to 5 days in the refrigerator. Pumpkin Pie Tarts can also be baked the day before. Store them covered in the fridge and add the whipped cream just before serving.
Apple Pie Tarts (wrapped individually), Dutch Apple Cake (whole or by the slice) and Maple Pecan Fudge each freeze for up to 3 months. Slices of Pumpkin Sheet Cake can be frozen too. The Pumpkin Caramel Poke Cake is the exception, because the frosting and caramel do not thaw well.
No Bake Pumpkin Pie and No Bake Pumpkin Cheesecake Bars are the most seasonal. For something that is not pumpkin, try No Bake Chocolate Pie, No Bake Peanut Butter Pie or No Bake Oreo Cheesecake Bars. All of them chill in the refrigerator while the oven is busy with the turkey and sides.
Yes. Custard-style pies such as pumpkin and pecan, and no-bake pies with a cream cheese filling, belong in the refrigerator. Do not leave them out for more than 2 hours. Once cool, cover pies tightly. The Dark Chocolate Pecan Pie keeps 4 days refrigerated and should not sit out overnight.
Try Dark Chocolate Pecan Pie, No Bake Chocolate Pie, No Bake Peanut Butter Pie, Easy Apple Pie Tarts or Dutch Apple Cake. Chocolate, pecan and apple desserts give guests a real alternative to pumpkin, and most of them can be made the day before.
Bars and sheet cakes in a 9×13 pan travel best. Pumpkin Pie Bars, Pumpkin Dump Cake and Layered Pumpkin Delight can ride along in the pan. Pack whipped toppings and garnishes in separate containers, then add them when you arrive so the desserts look fresh.
A good starting point is two or three desserts for a group of 10 to 15, so guests can try a small piece of more than one. Include a pie, one dessert that is not pumpkin and something easy to slice, like bars or cake. For larger groups, use the serving counts listed with each recipe.
No Bake Pumpkin Pie takes 20 minutes of prep and needs no oven. Pumpkin Dump Cake is also quick, with 15 minutes of prep and a cake mix base. Both can be made a day ahead and kept in the refrigerator until it is time to serve.
Add them just before serving. Whipped cream goes on Pumpkin Pie Tarts at the last minute, the reserved cookies stay off the cheesecake bars until serving, and the chocolate-covered pecans go on the pecan pie right before it hits the table. Try my Homemade Cool Whip recipe, which is a great stabilized whipped cream that can be made in advance and keeps well when refrigerated.
Tried one of these desserts? Leave a star rating and a comment on the recipe post. It helps other readers decide what to bake, and I read every one.
Speak Your Mind