5 Thanksgiving Desserts That Are Better Than Pie

Thanksgiving is usually the time when pie gets all the attention. But there is no reason to limit your dessert table to just pie. These Mediterranean Thanksgiving dessert ideas prove there is room for more. The best part? Many of them can be made ahead of time.

Why Skip the Pie This Year?

Thanksgiving is a marathon, not a sprint. By the time dessert comes around, you have been cooking and eating for hours. When it comes to dessert, I want to offer something that feels just as special as the rest of the meal. For me personally, pie will just never be it.

Do not get me wrong. I truly enjoy a beautifully made apple pie if someone else makes it. But when I am the one hosting, I would rather skip the hard work of rolling out pastry dough in a kitchen that is already warm from all the cooking. I would rather offer something different instead.

If you are looking for Thanksgiving dessert ideas that shake up the usual pie parade, keep reading. These dishes are perfect additions to your menu. Some of them are also great for guests who need gluten free options. Whether you are hosting the whole meal or just bringing a dish to someone else’s house, these desserts will be a hit.

1. Tiramisu

In Italian, Tiramisu means “pick me up.” This classic dessert is a combination of coffee soaked ladyfinger cookies and fluffy mascarpone cheese. It is rich and creamy, but it is not overly sweet. It is the perfect Thanksgiving dessert because you can make it a day or two ahead of time. That means you can check one thing off your to do list before the big day even arrives.

Ready in: 30 minutes, plus chilling time (at least 4 hours)
Serves: 8 to 10

What You Need:

• 6 large egg yolks
• ¾ cup granulated sugar
• 1 cup mascarpone cheese, softened
• 1½ cups heavy cream
• 2 cups strong brewed coffee or espresso, cooled
• 2 tablespoons coffee liqueur (optional)
• 1 package (7 ounces) ladyfinger cookies
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings, for garnish

How to Make It:

1. In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water. Whisk constantly for about 5 to 7 minutes, until the mixture is pale, thick, and warm. Remove from heat and let it cool slightly.
2. Add the mascarpone cheese to the egg mixture and whisk until smooth.
3. In a separate bowl, beat the heavy cream with a mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until no white streaks remain.
4. In a shallow dish, combine the cooled coffee and coffee liqueur if you are using it.
5. Quickly dip each ladyfinger into the coffee mixture. Do not soak them, just a quick dip on each side. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish.
6. Spread half of the mascarpone cream over the ladyfingers.
7. Add another layer of dipped ladyfingers on top of the cream.
8. Spread the remaining mascarpone cream over the top. Smooth it out with a spatula.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
10. Right before serving, dust the top generously with cocoa powder and sprinkle with chocolate shavings.

Why everyone loves it: It is creamy, coffee flavored, and tastes like it came from an Italian restaurant.

Pro tip: For a fun twist on the classic, try our recipe for Pistachio Tiramisu.

2. Baklava Cheesecake

This stunning dessert is part cheesecake and part baklava. It brings together the cozy flavors of orange, honey, and cinnamon. All of this sits in a feathery and crisp phyllo crust. It is a showstopper that will have everyone asking for the recipe.

Ready in: 1 hour 30 minutes, plus cooling time
Serves: 10 to 12

What You Need:

For the crust:

• 8 to 10 sheets phyllo dough, thawed
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon cinnamon

For the cheesecake filling:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup Greek yogurt
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract

For the honey syrup:

• ½ cup honey
• ¼ cup water
• 1 tablespoon lemon juice
• ½ cup chopped walnuts and pistachios, for topping

How to Make It:

1. Preheat your oven to 325°F. Grease a 9 inch springform pan.
2. In a small bowl, mix the ¼ cup sugar with the cinnamon for the crust.
3. Lay one sheet of phyllo dough on a clean surface. Brush it lightly with melted butter and sprinkle with a little of the cinnamon sugar. Place it in the springform pan, pressing it gently into the bottom and up the sides. Let the extra hang over the edge. Repeat with the remaining phyllo sheets, layering them at slightly different angles to cover the pan evenly.
4. In a large bowl, beat the softened cream cheese and 1 cup of sugar with a mixer until smooth. Add the eggs one at a time, beating well after each addition.
5. Mix in the Greek yogurt, orange zest, and vanilla until just combined.
6. Pour the cheesecake filling into the phyllo lined pan.
7. Gently fold the overhanging phyllo edges over the top of the filling.
8. Bake for 50 to 60 minutes, until the center is almost set but still slightly jiggly.
9. While the cheesecake bakes, make the syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring to a simmer and cook for 5 minutes. Remove from heat and let it cool.
10. When the cheesecake comes out of the oven, immediately pour the honey syrup over the top. Sprinkle with the chopped nuts.
11. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Why everyone loves it: It has the creamy texture of cheesecake with the nutty, honey sweetness of baklava.

Pro tip: If you cannot imagine Thanksgiving without pie, try our hybrid version: Baklava Pumpkin Pie.

3. Flourless Chocolate Cake with Cardamom

Do you need a dessert that is both dairy free and gluten free for your guests? We have you covered. This elegant and aromatic chocolate cake is the answer. Cardamom adds a gentle warmth to the fudgy batter. The crackly top is perfect for holding a dollop of whipped cream and a few bright citrus slices.

Ready in: 40 minutes, plus cooling time
Serves: 8

What You Need:

• 1 cup unsalted butter (or dairy free butter alternative)
• 8 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 5 large eggs
• 1 teaspoon ground cardamom
• ¼ teaspoon salt
• Cocoa powder for dusting
• Whipped cream and citrus supremes for serving

How to Make It:

1. Preheat your oven to 375°F. Grease a 9 inch round cake pan and line the bottom with parchment paper.
2. In a medium saucepan over low heat, melt the butter and chopped chocolate together. Stir constantly until the mixture is smooth. Remove from heat and let it cool slightly.
3. Whisk the sugar into the chocolate mixture.
4. Add the eggs one at a time, whisking well after each addition until the batter is glossy and smooth.
5. Whisk in the ground cardamom and salt.
6. Pour the batter into the prepared pan.
7. Bake for 20 to 25 minutes, until the edges are set and the top has a crackly crust. The center will still look a little soft.
8. Let the cake cool completely in the pan. It will fall slightly as it cools, and that is normal.
9. Run a knife around the edge of the pan to loosen the cake. Invert it onto a serving plate and peel off the parchment paper.
10. Dust with cocoa powder before serving. Serve with a dollop of whipped cream and a few citrus segments.

Why everyone loves it: It is rich, fudgy, and deeply chocolatey without being too heavy.

Pro tip: The cardamom adds a unique warmth that is perfect for the holiday season.

4. Limoncello Cake

This cake is bright and citrusy. It is topped with a beautiful golden crown of toasted meringue. This elegant lemon cake is made for a party. The sunny lemon flavor is a welcome finish after a rich holiday feast. It has layers of lemony flavor from both fresh citrus and limoncello liqueur. Because it is a single layer cake, a small slice does not feel like too much to handle after a big meal.

Ready in: 1 hour
Serves: 8

What You Need:

For the cake:

• 1½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ½ cup milk
• ¼ cup limoncello liqueur

For the meringue topping:

• 3 egg whites
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

How to Make It:

1. Preheat your oven to 350°F. Grease and flour an 8 or 9 inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and 1 cup of sugar with a mixer until light and fluffy. Add the eggs one at a time, beating well after each. Beat in the vanilla and lemon zest.
4. In a measuring cup, combine the milk and limoncello.
5. Add the flour mixture to the butter mixture in three parts, alternating with the milk mixture. Start and end with the flour. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
7. To make the meringue, place the egg whites, ¾ cup sugar, and cream of tartar in a heatproof bowl. Set the bowl over a pot of simmering water. Whisk constantly until the sugar dissolves and the mixture is warm, about 2 to 3 minutes.
8. Remove from heat and beat with a mixer on high speed until stiff, glossy peaks form. Beat in the vanilla.
9. Spread the meringue over the cooled cake, making pretty swirls with the back of a spoon.
10. If you have a kitchen torch, toast the meringue until it is golden brown. Alternatively, you can place the cake under the broiler for 30 to 60 seconds. Watch it very carefully so it does not burn.

Why everyone loves it: It is light, bright, and the perfect refreshing end to a heavy meal.

Pro tip: The meringue topping makes this cake look extra special and festive.

5. Baked Pears with Almonds, Honey, and Ricotta

These tender roasted pears capture the taste of fall with very little work. It is just fresh fruit baked with warm spices, a little brown sugar, a drizzle of honey, and a dollop of creamy ricotta cheese. The result is a dessert that is both elegant and easy to make for a crowd. Plus, these baked pears bring a lighter option to the dessert table. Many guests will appreciate that after a big Thanksgiving feast.

Ready in: 35 minutes
Serves: 4

What You Need:

• 4 firm but ripe pears, like Bosc or Anjou
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons butter, cut into small pieces
• ¼ cup honey, plus more for drizzling
• ½ cup ricotta cheese
• ¼ cup sliced almonds, toasted
• Fresh mint leaves for garnish

How to Make It:

1. Preheat your oven to 375°F.
2. Cut the pears in half lengthwise. Use a small spoon or melon baller to scoop out the cores and seeds.
3. Place the pear halves cut side up in a baking dish.
4. In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the cut sides of the pears.
5. Dot the pears with the small pieces of butter. Drizzle with ¼ cup of honey.
6. Add about ¼ cup of water to the bottom of the baking dish. This helps create steam.
7. Bake for 25 to 30 minutes, basting the pears with the juices once or twice, until the pears are tender and easily pierced with a fork.
8. While the pears bake, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until they are golden and smell nutty.
9. To serve, place a pear half on a plate or in a shallow bowl. Add a spoonful of ricotta cheese next to it.
10. Drizzle with a little more honey from the baking dish. Sprinkle with toasted almonds and garnish with fresh mint.

Why everyone loves them: They are warm, naturally sweet, and feel fancy without being complicated.

Pro tip: These pears bring a lighter option to the dessert lineup, which guests will really appreciate.

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