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For a lot of people, it wouldn’t be Thanksgiving without pie. But what if you’re gluten-free? Or trying to eat healthier? Or just don’t like pie? Read on for ideas on what to make for Thanksgiving dessert besides pie!
A Delicious Thanksgiving – Even If You Make Something Besides Pie
Don’t get me wrong; I love pie! My Pecan Pie with Bourbon makes a regular appearance on our table during the holidays.
But for a variety of reasons, pie isn’t necessarily everybody’s jam.
Maybe you’re trying to eat lighter this holiday season. Or maybe you or your guests have food allergies. If you’re only feeding a couple of people on Thanksgiving, baking a pie might just seem like too much food and too much fuss.
And even though this one is hard for me to wrap my head around, maybe you just don’t like pie.
If any of the above describes you, you’re in the right place! I’ve got recipes for six tried-and-true, absolutely divine Thanksgiving desserts besides pie. Scroll down and check them out!
What To Serve For Thanksgiving Dessert Besides Pie – Pumpkin Perfection
Pumpkin Soufflé with Bourbon Molasses Sauce
Soufflé’ has gotten a bad rap over the years. People think it’s really hard to make, and shouldn’t be attempted by anybody who hasn’t spent at least a couple of semesters studying at Le Cordon Bleu.
Nothing could be further from the truth.
Any reasonably confident home cook can make a soufflé. But there’s no reason to share that info with your guests. Just keep it to yourself and let them be impressed.
This pumpkin soufflé really does impress! It’s light and fluffy, loaded with spice, and is a scrumptious alternative to the same-old, same-old pumpkin pie.
The soufflé is delish on its own, served it as is. But the bourbon molasses sauce, a rich, caramel-like drizzle, definitely kicks things up a couple of notches.
Something else I love about this dessert (besides the incredible taste) is that it’s portion-controlled.
Each soufflé is served in an individual ramekin, so it’s perfect if you just want a little something sweet after the Thanksgiving feast. My recipe serves four, so it’s perfect for small gatherings.
Also, my recipe for pumpkin soufflé is gluten-free! (But be sure to check the label on the cornstarch box to make sure it’s gluten-free certified – especially if your guests have celiac disease.)
Slow Cooker Pumpkin Bread Pudding
If the pumpkin soufflé feels a little too daunting, or you want to make a dessert that can feed a crowd, take a look at my Slow Cooker Pumpkin Bread Pudding.
Bread pudding is a comfort food classic that’s easy to love. But the addition of a lovely, not-too-sweet custardy pumpkin base with fragrant, warming spices makes it even better.
My recipe yields eight to twelve portions, so it’s ideal for larger gatherings. But leftovers will store nicely, if you have any. Although, I kind of doubt that you will. People always ask for seconds.
Best of all, this easy recipe is a true “fix-it-and-forget-it” dessert that fills your house with fall scent. All you need to do is tear up the bread, mix up the batter, and let the slow cooker do the work.
When it’s time for dessert, just scoop into bowls and serve with plenty of whipped cream.
What To Serve for Thanksgiving Dessert Besides Pie – Fruit Forward And Fabulous
Lighter Spiced Cranberry-Pear Crisp
Fruit crisps are a fall favorite, and a yummy alternative to pie.
My Spiced Cranberry-Pear Crisp celebrates fall flavors with sweet pears and tart cranberries. The crunchy topping is a gorgeous foil for the fruity filling, featuring pecans and a blend of warming, mouth-watering spices.
When it comes to sugar and butter, I used a light hand for this recipe. In addition to being a bit less calorie-dense, using less sugar lets the flavor of the fruit and spices shine through.
You can serve it cold or warm. Warm is my personal favorite, with a little scoop of vanilla ice cream on the side. Heaven!
To make this recipe gluten-free, substitute Bob’s One-to-One Baking mix for the flour, and make sure you’re using oats that are labeled gluten-free.
Poached Pears with Marsala
Yes, these poached pears are perfect when you want to serve something for Thanksgiving dessert besides pie. But Poached Pears with Marsala is a dessert I make all year round.
They’re light but luxurious, and so, so delicious.
If you’re having guests for dinner, poached pears are a truly elegant, refined finale to the meal. The pears are poached until their just tender enough to eat with a spoon, and served with a syrupy reduction of Marsala wine and fragrant spices.
Because they’re meant to be served at room temperature, you can poach the pears ahead of time or even the day before. I’m a big fan of make-ahead recipes, especially on heavy-cooking holidays like Thanksgiving!
You can follow the recipe exactly when making this light and elegant dessert, or serve it with a little drizzle of heavy cream for an extra touch of richness.
Holiday Cranberry Gelatin Mold
While researching my novel, The Book Club for Troublesome Women, I conducted a deep dive into ’60s era recipes. As far as I’m concerned, a lot of those back-in-the-day recipes can stay there. But I think a few are due for a comeback.
Because even though it might seem a bit retro, I do love a good gelatin mold.
Understand that I’m not talking about the artificially-flavored stuff you get in the box here. I mean one made with real fruit. They’re a refreshing alternative to pie, and a good counterpoint to some of the heavier, richer dishes served at Thanksgiving.
And a layered gelatin mold is so pretty. Mine features a jewel-toned layer of cranberry-orange gelatin, plus a second ambrosia-style layer packed with whipped cream, fruit, and nuts.
The fact that it can be made ahead of time is a big plus!
What To Serve For Thanksgiving Dessert Besides Pie – Let Them Eat (Lighter) Cheesecake!
Blueberry Greek Yogurt Cheesecake
Oh, how I love a healthy dessert that looks and tastes decadent!
This Blueberry Greek Yogurt Cheesecake is all that and more. It’s low in sugar compared to most cheesecakes. And, thanks to generous portions of eggs and Greek yogurt, it’s also packed with protein.
Most importantly, it tastes fantastic.
The cheesecake uses lemon zest and lemon juice for a bright, citrusy taste. The fresh blueberry topping adds an extra sweet-tart pop of flavor. The texture isn’t as dense as a standard cheesecake, but the flavor is wonderful.
If you’re craving creamy decadence without all the calories, this cheesecake is the way to go. Like any cheesecake, it takes a little time to make, but the results are worth it.
For a gluten-free version, substitute Bob’s Red Mill One-to-One Baking Mix for the flour. I’ve tested the recipe both ways, and it works just as well.
