Alright, listen up—forget turkey, let’s get to the real headline: what happens after the bird’s been demolished. Look, as a mom, Thanksgiving is basically a fever dream of giggles, spilled cranberry sauce, and someone (probably me) yelling, “Who left fingerprints on the pumpkin pie?!” My heart’s full, my house is full, and honestly, my patience is running on fumes by dessert time.
Because let’s not sugarcoat it—once the plates are stacked to the ceiling, the gravy’s hanging on by a thread, and the kids are staging a WWE match in the living room, the idea of handcrafting fancy Thanksgiving desserts? Yeah, that’ll make even the chillest mom wanna hide in the pantry with a store-bought cookie. And those hungry eyes—kids, grownups, your weird uncle—they’re all locked on the sweets before the dishes are even cold. We’ve all been in that exact, slightly sticky spot, right?
You know what? These 15 make-ahead Thanksgiving desserts are basically like a cozy blanket and a sigh of relief, all in dessert form. Seriously, it’s like having a kitchen sidekick who’s got your back.
This list? Loaded with easy-peasy, fun, and straight-up delicious Thanksgiving treats you can whip up way before the big day—even stash ‘em in the freezer if you’re feeling extra on top of things. We’re talking pies that make you look like a pro, tarts that are almost too pretty to eat, and crisps that’ll have people sneaking seconds when they think nobody’s watching.
No more panic-baking at the last minute. Need to feed a whole crew? Looking for new ideas that aren’t the same old pumpkin pie? Or maybe you just want something reliable that won’t flop. I’ve got you. These recipes are my go-to’s, my lifeline when the holiday chaos starts creeping in. Because honestly, the best thing on that table is you, chillin’ and enjoying the day, not sweating over a mixer.
Alright, here’s how I’d spin that with some actual personality:
A Few Extra Mama Tips for Zero Drama:
1. Slap a Label On It & Freeze Like a Pro: Look, future-you probably won’t remember what mystery brick is buried in the freezer, so be generous with those labels. Write the date, what it is, how to reheat it—heck, add a doodle if you’re feeling wild. You’ll thank yourself later, promise.
2. Put Those Kids to Work: Seriously, little hands are perfect for smashing cookies, stirring up gooey fillings, or going full Picasso with the sprinkles. It’s messy. It’s chaotic. It’s also kinda adorable, and hey, you’re making core memories (and maybe a bigger mess).
3. Sauce & Garnish—Do It Early: Whip up caramel sauce, toast your nuts (heh), or pipe whipped cream onto parchment and freeze those little clouds. Stash ‘em separate so you can play dessert Tetris later. Future dessert bar? Sorted.
4. Don’t Rush the Thaw: Slide those frozen masterpieces into the fridge a day or two before the big show. Let them wake up slowly—nobody likes a soggy pie. And for slicing? Slightly chilled is the sweet spot. Trust me.
5. Perfection Is Overrated—Roll With It: Cheesecake has a crack? Cake’s crooked? Who cares! Throw on some powdered sugar, drown it in berries, and call it “rustic.” People will eat it and love you for it. Honestly, life’s too short for perfect desserts—or perfect anything. You’ve totally got this.
Double Layer Pumpkin Cheesecake
Though it is an alternative to pumpkin pie, the double-layer pumpkin cheesecake tastes even better if given two or three days to chill in the fridge. When the kitchen is getting busy with a bounty of other dishes to prepare, Jill C.
likes to recycle the pumpkin purée and spices called for in the recipe by substituting canned pumpkin pie filling, which she claims “boosts the pumpkin flavor overall” and cuts the prep time. After baking, let the cheesecake cool completely, then freeze it on a sheet pan. Once frozen, wrap the cheesecake in freezer wrap and keep it in the freezer for up to four months.
Pumpkin Bars with Cream Cheese Frosting
For the best flavor, moist and lightly spiced pumpkin bars should be kept refrigerated for a few days before serving, which makes them ideal for a make-ahead dessert. If you don’t have a jelly roll pan, Jamie A. says the recipes also work great in a 9×13-inch baking pan. Just make sure to add 10 minutes of bake time so the cake is cooked all the way through. You could freeze the bars after frosting them if you freeze them on a baking sheet until the frosting is hard, then wrap well and stick them back in the freezer.
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Cranberry Pistachio Biscotti
Not only do these biscotti wear their winter holiday colors proudly, but these are also the kind of cookies that taste even better if they have a few days to dry out before serving. Suzanne likes to swap out the pistachios with slivered almonds and add about one teaspoon of orange zest. Remember, if you are using salted pistachios, almonds, or any other nut, make sure to leave out the salt in the recipe.
Pumpkin Pie Bread Pudding
Alright, here’s the deal: Imagine pumpkin pie and bread pudding had a delicious little love child, and you get this glorious mashup. You just chuck it all in a big ol’ 9×13 pan—none of that fiddly individual serving nonsense. It’s a total crowd-pleaser, trust me.
Wanna make it ahead? Cool, just let it bake, chill out, then wrap it up tighter than your winter scarf and toss it in the freezer. It’ll hang out there for a month, no problem. When you’re ready to serve, let it thaw in the fridge overnight—don’t rush it!—then give it a quick warm-up in the oven or nuke it in the microwave.
Oh, and if you’re feeling extra, slap some whipped cream on top, or go wild with cinnamon ice cream. Even better? Drown it in some fancy dessert sauce. Honestly, it’s hard to mess this one up.
Crustless Cranberry Pie
Cranberries can do so much more than just sauce, and this easy and unique cranberry pie freezes beautifully. It’s full of Thanksgiving flavor yet offers a nice change from the norm and makes a nice addition to your Thanksgiving dessert table. Allow the pie to cool completely after baking, then wrap in plastic wrap and then foil. Place in the freezer for up to one month and defrost overnight in the fridge.
Apple Pie by Grandma Ople
Prepare this recipe up until the baking directions, then wrap it in three layers of plastic wrap and a layer of foil. Pop it into your freezer up to two weeks before the main event. When you’re ready for dessert, preheat the oven, unwrap the pie, and bake it following recipe instructions, but add an additional 20 to 40 minutes because you’re starting from frozen. It’s best to use a metal pie dish, as glass dishes may shatter when they go straight from the freezer to the oven.
Pumpkin Cake
Oh man, this cake? It’s basically autumn in dessert form. Loads of pumpkin, just the right hit of spice—total comfort food vibes. You can toss the batter in a sheet pan like the recipe says, or, if you’re feeling fancy, break out a Bundt pan (just give it a little more time in the oven if you do).
Here’s the move: after it cools, wrap that sucker up tight in plastic wrap and chuck it in the freezer. You’ve got a whole month to forget about it, then—bam!—surprise future-you with cake. Just let it hang out on the counter for a bit to thaw.
Oh, and ABORSEN? Legend. They always make Cream Cheese Frosting a couple days ahead, then slather it on right before slicing off a piece. Honestly, that’s living the dream.
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Pumpkin Chocolate Chip Cookies
Look, regular chocolate chip cookies? Kinda been there, done that. But toss in some canned pumpkin and a heavy shake of cinnamon, and suddenly you’ve got a cookie that screams autumn-in-a-bite.
Tori Howell—bless her—goes all in with extra spices like cloves, ginger, and nutmeg. Basically, these cookies end up flirting with pumpkin pie territory (in the best way). Here’s the move: you can bake ’em, freeze ’em, then just let ‘em thaw for about 15 minutes when you need a sugar fix. Or, if you’re the type who likes that fresh-out-the-oven magic, freeze the dough instead and bake right before your crew shows up. Either way, you’re winning.
Chef John’s Pumpkin Pie
Honestly, what’s Thanksgiving without pumpkin pie? It’s basically the law, right? This recipe totally delivers. Now, if you’re staring at your spice rack and thinking, “What the heck is Chinese five-spice?”—don’t sweat it. Just toss in a pinch of cinnamon, allspice, or even good ol’ pumpkin pie spice.
Nobody’s judging. Once your pie has cooled down (and you’ve resisted eating it straight from the pan), slap some plastic wrap on top and pop it in the fridge. You’ve got up to three days to show it off—if it lasts that long.
Best Toffee Ever
Honestly, homemade toffee’s a bit high-maintenance—it’ll last about two weeks if you stash it in an airtight container on your counter. Unless your place turns into a sauna (looking at you, summer), then just stick it in the fridge and buy yourself a little more time. And, oh, toffee’s one of those things that can go sideways fast. Megan Orsini (she’s basically the toffee queen) always double-checks her candy thermometer in some boiling water—212°F, not a degree less—just to make sure it’s not lying to her. Trust issues with kitchen gadgets? Totally justified.
Easy Pumpkin Cream Trifle
This top-rated trifle layers spiced pumpkin cake, whipped cheesecake-flavored filling, and a crumbly pecan and toffee topping. Make this dessert up to three days in advance, storing it in the fridge. And because it’s served chilled, it takes no extra effort on Thanksgiving.
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Sweet Potato Pie
This top-rated recipe calls for using freshly-cooked sweet potatoes, which you’ll have time to do since you’re not in a time crunch. (OK, you can substitute canned sweet potatoes if you need to.) Once the pie has been baked and cooled, wrap it in several layers of plastic wrap and a layer of foil, and then freeze it for up to one month. Thaw it in the fridge overnight and serve at room temperature, or warm it in a 350 degree F oven for a few minutes. Top it off with fresh whipped cream before serving.
Caramel Pecan Pie
Doftharose and many other reviewers suggest skipping the wrapped caramels and saving time by using caramel ice cream topping. Once the pie is set and completely cooled, you can keep it in the fridge for two days or freeze it, tightly wrapped in plastic wrap, for two weeks. For fresh-baked flavor, defrost the pie overnight in the fridge then warm it for 10 to 15 minutes in a 350 degree F oven right before serving.
Aunt Teen’s Creamy Chocolate Fudge
Homemade fudge just might be the perfect make-ahead dessert, no matter what the season. Rich, smooth, and creamy, it can be tightly wrapped and kept in the freezer for a few months. Reviewer HSMOM26 says, “The secret is to use a candy thermometer to be sure the fudge reaches the softball stage (234 degrees F).”
Peanut Butter Pie
You can make this Peanut Butter Pie, toppings and all, and store it in the fridge for up to three days. Or, take a cue from reviewer MARPRINC and leave the toppings for Thanksgiving Day: “To make this even more decadent, freeze the pie after you spoon the filling in the crust. After it is frozen solid, add a layer of hot fudge sauce before adding the whipped topping.” Let the frozen pie stand at room temperature about 15 minutes before serving.
