Dessert
3839 recipes found
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Sweet Potato and Apple Crumble Pie
This punchy fall dessert will satisfy both the apple pie and sweet potato pie lovers in your life.
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Sangkaya Faktong (Thai Kabocha Pumpkin Custard)
The Thai dessert sangkaya faktong features a creamy pandan-scented coconut milk custard cooked inside a kabocha squash—aka a kabocha pumpkin—until tender. This recipe swaps the traditional steaming for baking, for sangkaya faktong with a more intense flavor. Once sliced into wedges, it’s even better than pumpkin pie.
Sour Cream Pound Cake
This pound cake — with its fine, tender texture and inviting, rich vanilla flavor — gets its height from the mixing method, the number of eggs and the reaction between the sour cream and baking soda. The sour cream, less dense than cream cheese, also adds some tanginess. Be sure to take your time when creaming the butter and sugar so the air pockets that are created will expand and cause the cake to rise in the oven.The cake can be baked in a bundt pan or a tube pan. It’s perfect just as it is, but feel free to add the simple glaze or serve with a scoop of ice cream.
Cranberry Pudding
Think of this dessert as a more colorful, autumnal version of banana pudding. This pudding uses cranberries in place of bananas as its main flavor component. With layers of tart, silky cranberry curd, dollops of sweetened whipped cream and soft vanilla wafers tucked between, it’s a dessert to remember. At first glance, the number of steps might seem intimidating, but all you’re really making from scratch is the cranberry curd, which simply involves blending the simmered cranberries, mixing them with eggs and butter, then cooking until thickened. Serve the pudding cold, scooped into dainty little serving bowls.
Croissant Bread Pudding
This bread pudding is a cozy dessert that makes smart use of store-bought croissants. Opting for croissants instead of French bread lends an extra buttery and rich base for this dessert. Though bread pudding is traditionally made with leftover, stale bread, which absorbs more liquid than fresh, feel free to use fresh croissants – the soak time should compensate for the fact that they have a little more moisture. The optional rum sauce adds a caramel-like finish to the dessert but a scoop of ice cream would also pair well.
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Pâte Brisée (French All-Butter Dough)
This buttery, flaky French dough is a versatile base for pies, tarts, and other pastries.
Sticky Toffee Loaf Cake
This soft and tender loaf is an ode to sticky toffee pudding, the decadent classic British dessert. Brown sugar date cake is swirled with toffee sauce before baking, and it buckles and absorbs the sauce as it cooks in the oven. A sprinkle of flaky salt pleasantly offsets all that sweetness, as does the toffee-yogurt topping (a simple combination of extra toffee sauce and Greek yogurt), which is served alongside for dolloping onto each slice, making this cake as well-suited for a brunch spread as it is for dessert.
Gingerbread Layer Cake With Mascarpone Cream
This moist gently spiced cake would be delicious on its own but slathered with an extra-creamy mascarpone frosting it becomes divine, each cutting the richness of the other in just the right way. A classic cream cheese frosting would also be good, adding a slight tang to the overall cake. Be sure to use regular, unsulphured molasses. Blackstrap molasses is too strong for most baking and its use will result in a dense, unpleasant cake. For easy cleanup, measure the vegetable oil before the molasses and honey — the residual oil should help the sticky ingredients slide out with ease.
Simple Cranberry-Pear Crisp
Juicy, sweet pears and tart cranberries are a perfect fall pairing in this easy dessert. Dark brown sugar adds a rich caramel note, and a handful of dried cranberries gives this crisp a pleasantly chewy texture. The buttery topping is gently spiced with cinnamon, but feel free to add any warm baking spices you prefer. If you’re the planning type, you can make the crisp topping up to 2 weeks in advance, storing it in an airtight container in the freezer. Break up any large clumps, then use as directed in the recipe, adding just a few minutes of bake time.
Pumpkin Pecan Sheet Cake
Can’t decide which pie to bake this holiday? Take dessert in a different direction with this spiced pumpkin cake slathered in brown sugar caramel and showered with toasted pecans. This cake owes its pillowy texture to a lush, mayonnaise-like base made by slowly streaming oil into long-whipped, room-temperature eggs. The addition of corn syrup ensures the cake stays moist for days; there is no substitute for it. To keep the topping gooey, don’t stir it once off the heat. Excessive stirring will cause it to crystalize and set with a brittle texture.
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Cranberry Trifle
With layers of fluffy angel food cake, bittersweet amaro, tart cranberry jam, and creamy whipped mascarpone, this holiday trifle tastes like a celebration.
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Sweet Potato Cheesecake
A huge slab of cheesecake brimming with sweet potato flavor, drenched in caramel sauce. Just because you can.
Butterscotch Banana Cream Pie
This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. (Watch me make my Thanksgiving pies on YouTube.)
Sesame-Swirled Pumpkin Pie
The addition of sesame in two forms — as oil and in tahini — results in a sumptuous spin on this Thanksgiving staple. Just a couple of teaspoons of toasted sesame oil lends a nutty savoriness that makes this longtime holiday favorite feel new and exciting, and a slightly sweetened tahini mixture, swirled into the pumpkin custard, creates a striking marbled surface. Gently cooling the pie in the oven will help prevent cracking, though depending on your tahini’s fat content, it may end up splitting slightly along the swirl lines. It will still be beautiful and delicious. (Watch me make my Thanksgiving pies on YouTube.)
Laminated Pie Dough
Wonderful pie crust requires only a couple of ingredients and tricks to ensure it’s extra flaky and tender. This dough is hydrated with ice water and apple cider vinegar, which helps prevent a tough, chewy crust. Quartering the dough and stacking it before rolling yields many flaky layers, giving you a shortcut version of laminated pastry. This recipe makes enough dough for two crusts: freeze the extra round of dough, if you’re not using it, for up to 4 months. When you’re ready to use it, thaw it, wrapped, overnight in the refrigerator. (Watch me make my Thanksgiving pies on YouTube.)
Coffee and Maple Chess Pie
This pie is like enjoying maple-soaked pancakes with a cup of coffee, but it’s great any time of day. A hint of bourbon, or vanilla if you please, enhances a custardy chess pie base that’s then topped with a slightly sweetened espresso-infused whipped cream. Candied orange, while optional, makes for an especially festive, sparkly finish. You can make the chess pie up to a day ahead of time and store it tightly wrapped at room temperature if it’s not topped with the whipped cream. (Watch me make my Thanksgiving pies on YouTube.)
Coconut Caramel Tart
Eating this tart is like biting into a grown-up Girl Scout cookie. A crisp chocolate shortbread shell is filled with a creamy, slightly nutty frangipane, and topped with coconut caramel, drizzled chocolate and flaky sea salt. This recipe is formatted for a 9-inch pie plate but can easily be amended to fit a 10-inch tart pan with a removable bottom without any difference in bake times. While making your own caramel may seem like a daunting task, the “wet” method of dissolving sugar in a little water before caramelizing it is approachable and foolproof. Take care to keep an eye on its color to ensure it doesn’t burn and end up bitter. Add the cream when the caramel is amber and you’ll be in for a real treat. (Watch me make my Thanksgiving pies on YouTube.)
Pomegranate Cardamom Apple Pie
Like most good things, terrific apple pie takes a little bit of time, but it’s worth the anticipation. In this variation, sweet and tart apples are cooked first in a fragrant, jewel-toned pomegranate reduction so they all bake more evenly. Placing the pie on the bottom rack ensures that the bottom crust cooks through before the top crust gets too dark. You may be tempted to cut into it warm, but the pie needs to cool for at least four hours to be sliceable. (Watch me make my Thanksgiving pies on YouTube.)
Cranberry Citrus Meringue Pie
This delightfully tart pie is an autumnal twist on a classic lemon meringue. Bright, tangy citrus curd is topped with cranberry Swiss meringue. The egg white mixture can take a while to temper, slowly warming up over simmering water, then cooling as it’s whisked. But patience will pay off as it results in a luxurious marshmallow consistency that holds its shape even after days in the refrigerator. Chilling the fully assembled pie will make it easier to cut, and wiping off your knife between slices will result in cleaner edges. Don’t feel limited to lemon and orange for the curd filling: A mix of any tart and sweet citrus — grapefruit and blood orange, for example — will work nicely. (Watch me make my Thanksgiving pies on YouTube.)
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This Chocolatey Spin on Pecan Pie Is Our Favorite Riff Yet
Filled with dark chocolate and crunchy pecans, this riff on the classic Thanksgiving pie is perfect not just during the autumn, but all year long.
Cranberries and Cream
Inspired by British fool, swirl the last spoonful of Thanksgiving cranberry sauce into whipped heavy cream and Greek yogurt for a creamy, cooling relief after the big meal. For a little crunch, dunk into it with gingersnaps, or use the cranberries and cream in place of plain whipped cream atop slices of pumpkin, apple or pecan pie for a tart contrast to the sweet pie. Because yogurt adds structure to the whipped cream, the mixture can be made ahead, covered and refrigerated for up to 4 hours, and if you want to make this another night and don’t have cranberry sauce, substitute cherry or raspberry preserves.
Maple & Milk Chocolate Chess Pie
A custard base pie made primarily with maple syrup and milk chocolate, and an all-butter pie crust.
Sweet Potato Pound Cake
Glazed with a kind of pecan-studded sauce, this sweet potato pound cake is the perfect marriage of two Southern staples. The cake is tender, buttery, warmly spiced and loaded with fall flavor from canned sweet potatoes, but you could also put your Thanksgiving leftovers to use here and use mashed candied yams or sweet potatoes. They’ll lend every bite richness and gentle sweetness.
Gâteau Nana
Fashioned after a traditional French gâteau Breton, the gâteau Basque and even (and maybe especially) the galette des rois — all cakes made of sweet or quick puff dough doubled up and filled with fruit or cream or nuts — this inspired version, uniquely Louisianan and lovingly called gâteau nana, takes inspiration from each. Filled with a pecan cream, this beautiful, simple yet rustic cake was adapted from one developed by Melissa Martin, who was inspired by Nancy Brewer’s version at The Kitchen Shop in Grand Coteau, La. Melissa M. Martin touches upon recipe inspiration in “Bayou” (Artisan, 2024): “Nostalgia drives those of us chasing a specific flavor. Nancy and I both believe in these little things that are so important to a season and a community and how to bake them into dough for celebration.”