Thanksgiving Dessert Board

Hello lovelies!

I’m so excited about this post! Last week a wave of energy just hit me and I decided I wanted to bake a whole lot of things! The hubby said the wave was more like a tsunami and he knows that this will probably never happen for another 6 months or so! I took advantage of this and decided to test out desserts I would want to make on Thanksgiving to share with the family.

After spending all day in the kitchen with my toddler baking up some goodies (she was a great help btw), I came up with the idea of creating a Thanksgiving dessert board. This was my spin on your typical cheese board. I made a variety of different pies. I never actually made pies before so I was pretty impressed at how it turned out!

The pie list included mini pumpkin pies, apple pie in apples and mini s’mores pies. Everything turned out delicious and the most popular ones was the s’mores pie.

If you’re looking to change up your Thanksgiving dessert spread, I’ve got you covered. I’m sharing all the recipes to create your own unique dessert board. This will definitely be a crowd pleaser!

S’mores Pie

Ingredients:

• Pillsbury Cinnamon Rolls
• Chocolate chips
• Large Marshmallows

Directions:

Preheat the oven to 350 degrees as directed in the Pillsbury cinnamon roll package.

With a rolling pin, roll out the cinnamon roll dough and press into the cupcake pan creating a bowl.

Add chocolate chips on to the dough and top off with one large marshmallow.

Bake for 15 minutes. Then set oven to broil and toast the marshmallow until slightly golden brown.

Let it cool and enjoy!

Mini Pumpkin Pies

Ingredients:

• 1 package refrigerated pie crusts
• Pre-made graham cracker mini pie crusts
• 1 can pureed pumpkin
• 1 can sweetened condensed milk
• 2 eggs
• 1 tbsp pumpkin spice

Directions:

Preheat oven to 425 degrees.

I used 2 different pie crust for the pumpkin pies. The first half was using the pre-made graham cracker crust you can find in the baking aisle. The second kind was with the refrigerated pie crust. I rolled out the pie crust and cut circles to lay out into the cupcake pan.

In a large bowl mix the pureed pumpkin, sweetened condensed milk, eggs, and pumpkin spice.

Pour pumpkin mix into either crust up to the brim. As garnish I used extra pie crust and a cookie cutter to create the leaf embellishment on top of the pies.

Bake at 425 degrees for 25 minutes then lower the temperature to 375 and bake for an additional 20 minutes.

Let it cool and set for an hour before eating. Enjoy!

Apple Pie in Apples

Ingredients: 

• 6 Granny Smith apples
• 1 tbsp brown sugar
• 1/4 tsp cinnamon
• 1/4 cup sugar
• 1 refrigerated pie crust
• 1 tbsp butter cut into 4 pieces

Directions:

Preheat oven to 375 degrees

Cut the top off of 4 apples and use a core remover or a spoon to remove the apple along the sides of the apples. Don’t dig too deep or the apples will get punctured.

Using the remaining 2 apples, peel and cut into thin slices or cubes. I cut them into thin cubes to ensure they bake evenly.

In a mixing bowl, combine the sliced apples, sugar brown sugar, cinnamon. Scoop the apple mixture into each hollow apple up to the top. Add a piece of butter into the apple.

Using the pie crust create 1/4 inch strips and arrange on top of the apple in a lattice pattern.

Place apples in a 8×8 pan. Add a tiny amount of water to the pan just enough to cover the bottom. Cover the pan with a foil and bake for 20-25 minutes.

Remove the foil and bake for an additional 20 minutes or until the pie crust is golden brown and apples are soft.  Let it cool. Enjoy!

The final spread! I laid out all the desserts and filled in the spaces with pumpkin spice yogurt covered pretzels and peppermint dark chocolate covered pretzels.

I hope you found this post helpful and gave you some ideas for your Thanksgiving dinner! If you re created any of these recipes, be sure to share your pics!
XOXO,