Thanksgiving Desserts! My Favorite Scrumptious Holiday Recipes!

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Delicious Desserts – Something for Everyone!
What would you think is the quintessential holiday dessert? See my picks – 20 to choose from.
Creative &  Updated Classics with Healthy Twists!

NEW ~ Karen’s Key Lime Pie with a Blackberry Swirl- It’s Gluten Free!

Karen's Key Lime Pie with a Blackberry Swirl- It's Gluten Free!
Karen’s Key Lime Pie with a Blackberry Swirl- It’s Gluten Free!

The BEST Key Lime Pie with a Fruity Deep Purple Swirl. Granola makes an easy & delicious crust!
This pie can be made ahead of time… freeze and defrost in the refrigerator

Karen's Key Lime Pie with a Blackberry Swirl- It's Gluten Free!
Karen’s Key Lime Pie with a Blackberry Swirl- It’s Gluten Free!

The Crust is made by pulsing Granola with a small amount of sugar and melted butter, then pressed into a pie pan. Add an EASY Key Lime Filling and add the Blackberry Swirl.. then bake

Something Apple:

Karen's Amazing Apple Galette
Karen’s Amazing Apple Galette

An impressive freeform type of apple pie – sliced apples are placed on a round of flaky dough, edges get folded over then baked until golden… so delish! Perfect for Thanksgiving! 

Karen’s Quick & Easy Maple Caramel Sauce for Desserts
Karen’s Quick & Easy Maple Caramel Sauce for Desserts
Karen’s Quick & Easy Maple Caramel Sauce for Desserts
Karen’s Quick & Easy Maple Caramel Sauce for Desserts

A Quick Sauce – Great for Drizzling over Desserts and Ice Cream. Use only real maple syrup – I have used barrel aged Vermont maple syrup.

Applesauce Linzer Bars (Gluten-Free Variation as well)
Applesauce Linzer Bars (Gluten-Free Variation as well)

Tastes like an apple crumb pie in a bar! Perfect for your Thanksgiving dessert buffet – not too sweet with a touch of warm spices. These can be made a few days ahead!

Vegan Apple Raspberry Crisp
Vegan Apple Raspberry Crisp

This easy to prepare fall dessert is bursting with harvest flavors: fruit is blanketed with a crisp cinnamon, pecan and oat layer. Vegan, gluten-free and irresistible! Add some coconut whipped cream on the side to dollop.

Karen's Fall Apple Cake with Streusel and Caramelized Apples
Karen’s Fall Apple Cake with Streusel and Caramelized Apples

A spiced apple cake dotted with chunks of apples topped with a generous height of crunchy streusel. Go a step further and add caramelized apples and a dripping caramel sauce to each slice. A gluten-free option too!

Karen's German Pink Pearl Apple Cake
German Pink Pearl Apple Cake

An easy and delicious butter-moist cake is “sunken” as the apples are fanned and placed over the batter, which then rises up around them as the cake bakes. Top with my Maple Caramel Sauce for a little decadence!

Amazing Caramelized Apple Cake – Gluten Free
Amazing Caramelized Apple Cake – Gluten Free and Dairy Free

A moist cake with warm spices topped with Caramelized Apple Slices and baked with Fine Almond Flour. I top it with a drizzle of Vanilla Bean Rum Glaze. A healthy new alternative recipe.

Something Nutty:

Lightened-Up Peanut Butter Cheesecake with Chocolate
Lightened-Up Peanut Butter Cheesecake with Chocolate Biscotti Crust and Honey Peanuts

A Creamy Cheesecake made with Cottage Cheese – no cream cheese here!
Decadent and creamy – Make my recipe: Chocolate Peanut Biscotti for the crust and pile on some Honey Peanuts on top ~ see that recipe too! 

Pecan Pie Bars (with a Secret Ingredient)
Pecan Pie Bars (with a Secret Ingredient)

A MUST! My family favorite The Ultimate Pick-Up Bar ~ Perfect for the Holidays! 
A press-in shortbread crust with a pour-on-top filling enriched with a crunchy pecan topping. Delish!
I’m teaching this dessert at my upcoming Cooking Class: “The Best of Thanksgiving”

Toffee Bars with Coconut, Ginger and Almonds
Toffee Bars with Coconut, Ginger and Almonds

A Perfect Shortbread Crust is topped with a toffee flavored topping rich with Natural Coconut, Crystalized Ginger & Sliced Almonds.
Perfect for the Holidays, Entertaining and Gift Giving!

Something Chocolate:

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream
Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

A Decadent Bittersweet Chocolate Indulgence with an Airy Easy Whipped Coconut Cream Topping with Crushed Raspberries Gluten Free, Dairy Free & Parve. A showstopper cake!

Lightened-Up Dark Chocolate Crème Brûlée
Lightened-Up Dark Chocolate Crème Brûlée

A cracked caramel-sugar top with a creamy chocolate dessert underneath.
Made entirely with milk, not a drop of heavy cream!
Lightened-Up: Creamy, decadent and delicious… decadent but not too rich!

Fresh Mint Chocolate Truffles – Vegan
Fresh Mint Chocolate Truffles – Vegan

Easy! These delectable, creamy truffles are truly all-natural with Fresh Mint from my garden. Coconut Milk swaps in for heavy cream for a lighter, vegan treat. Cacao nibs adds a little crunch. Can make well ahead! I Love these little bites – the perfect ending to a Holiday Meal! 

Chocolate-Caramel Pie with Granola Coconut Crust - Vegan
Chocolate-Caramel Pie with Granola Coconut Crust – Vegan

A wonderful decedent but not-too-rich pie with a press-in crust with a chocolate base and caramel top layer. Finished with coconut whipped cream, honey-sugared peanuts and toasted coconut flakes. Love at first bite! Gluten Free too!

A yummy slice of the Chocolate-Caramel Pie with Granola Coconut Crust
A yummy slice of the Chocolate-Caramel Pie with Granola Coconut Crust

I’m serving this NEW pie on Thanksgiving!

Something Fruity:

Poached Pears in Spiced Red Wine and Pomegranate Juice with Caramel Zabaglione
Poached Pears in Spiced Red Wine and Pomegranate Juice with Caramel Zabaglione

The perfect ending to a holiday meal (Thanksgiving!) Spiced, beautiful pears swimming in a ruby syrup with a creamy zabaglione custard.

Karen's Plum Jam Oat Linzer Bars
Karen’s Plum Jam Oat Linzer Bars

An easy “press-in” dough recipe! Learn how to make homemade Plum Jam for the bars as well. Buttery, jam-filled bars based on the classic Viennese Linzer torte – dusted with confectioner’s sugar. Can use any good quality jam!

Coconut Milk Crème Brûlée with Roasted Strawberry-Rum Compote
Coconut Milk Crème Brûlée with Roasted Strawberry-Rum Compote

A lightened-up recipe with creamy deliciousness – a crackled sugar top is complemented with a fruity roasted sauce. These small sized Crème Brûlées are the perfect indulgent dessert with less fat than traditional recipes… and no heavy cream!  

Ice Cream, Sherbet & Frozen Yogurt:

Maple Walnut Vegan Ice Cream with Wet-Walnut Stir In
Maple Walnut Vegan Ice Cream with Wet-Walnut Stir In

NEW Vegan: A creamy delicious ice cream with stirred in wet-walnuts! Flavored with real maple syrup for a natural flavor you will love.
A light and airy maple-walnut vegan ice cream with a hint of fresh banana.

PS: tastes like the real thing!

Caramel Vanilla Bean Vegan Ice Cream
Caramel Vanilla Bean Vegan Ice Cream

Vanilla Ice Cream does not have to take a supporting role next to your holiday desserts, this one is delicious on it’s own! Simple ingredients blend into a creamy, decadent dessert, infused with Ginger and Pumpkin Spices.

Karen's Raspberry Sherbet with White Chocolate Shavings
Karen’s Raspberry Sherbet with White Chocolate Shavings

A flavor explosion with beautiful color and texture. This simple Sherbet has just the right sweetness and is so refreshing! Totally loving the white chocolate shavings mixed-into the sherbet. 

Karen's Key Lime Frozen Yogurt
Karen’s Key Lime Frozen Yogurt A light and tasty frozen yogurt with a creamy texture and a fresh, zesty flavor.
Mingles well with many holiday desserts!
Make yourself a heavenly frozen yogurt without colorings, artificial flavorings or corn syrup. Simple ingredients… simply delicious!

See Recipe: Karen’s Homemade Weekday Granola

Looking for something to cook this week?
Karen’s Easy Baked Chicken Breast with Mustard, Apples & Honey An easy and delicious Main Course


Enjoy this collection of My Favorite Holiday Desserts!
Let me know what you think!
Karen

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Karen’s Key Lime Pie with a Blackberry Swirl- It’s Gluten Free!

Servings: 12 servings
Prep: 15 minutes
Cook: 22 minutes
Total: 38 minutes
Karen's Key Lime Pie with a Blackberry Swirl- It's Gluten Free!
The BEST Key Lime Pie with a Fruity Deep Purple Swirl. Granola makes an easy & delicious crust.

Ingredients 

Blackberry Swirl:

  • 1 1/3 cup blackberries
  • 2 tablespoon pure cane sugar
  • 1/2 teaspoon fresh lemon juice

Key Lime Filling:

  • 1 can Sweetened Condensed Milk
  • 4 large egg yolks, I use Pasture Raised*
  • 1/2 cup Key Lime Juice*
  • 1/2 teaspoon lime rind , minced

Granola Crust:

  • 2 3/4 cups Karen's Granola, (ground to 1 1 /2 crumbs)
  • 1 tablespoon pure cane sugar
  • 2 tablespoon unsalted butter, melted, I use organic

Instructions 

Blackberry Swirl:

  • Add all ingredients to a small non reactive pot. Bring to a boil, stir to dissolve the sugar. Cover and reduce heat to a simmer. Cook for 2 minutes until the berries have collapsed. Uncover, cook for 2 minutes to thicken. Let stand a few minutes.
  • Place a fine mesh strainer over a small bowl. Add the blackberry mixture and press on the solids with a rubber spatula. The purée will be in the bowl, only seeds left in the strainer (which you discard.) Cool slightly.
    Refrigerate until cold.

Granola Crust:

  • Preheat oven to 325 degrees
  • Process the granola in a food processor (I use a 4 cup one) until very fine, about one minute.
    Melt 2 T. butter in the microwave – in a medium-large glass bowl. Add the sugar and granola crumbs; mix well with a rubber spatula.
  • Add the crumbs to a 9" pie pan ( I use a vintage tin one.) Using the bottom of a one cup metal measuring cup and smooth the granola mixture creating an even bottom and sides. Place on a rimmed baking pan. Bake for 10 minutes until set and firm. Remove from oven.

Key Lime Filling:

  • In a large bowl add sweetened condensed milk, egg yolks, key lime juice and lime rind. Mix well with a wire whisk.
    Pour into prepared granola crust.

Add Blackberry Swirl:

  • Add the Blackberry Purée into a small pyrex measuring cup. Use HALF for the "swirl", save the other half to drizzle on each plate: makes 1/4 cup.
    Pour HALF of it onto the pie in two round circles. Drag with a toothpick, to make a pretty design (see photos.)
  • Bake for 10 minutes until set. Remove to cool, then refrigerate (covered with plastic wrap.)

Garnishes:

  • Garnish with whipped cream rosettes, mint leaves and a few whole blackberries. Serve each slice with an extra drizzle of Blackberry Purée.

Notes

Cooking time: 10 minutes for the crust; 12 minutes with filling. 
Blackberries: Used a 6 ounce container, removed 6 blackberries for garnish; the remainder was 1  1/3 cup for the puree/ swirl 
Key Lime Juice: Nellie & Joes.
The pie can be frozen up to 2 weeks in advance. Defrost in the refrigerator.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 299kcalCarbohydrates: 39gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 77mgSodium: 53mgPotassium: 318mgFiber: 3gSugar: 27gVitamin A: 273IUVitamin C: 8mgCalcium: 129mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Holiday Dessert
Cuisine: American
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