11 Freezer-Friendly Thanksgiving Desserts

Your freezer may be the most underrated tool for Thanksgiving. Every dessert here can be made days or even weeks ahead and frozen, either fully baked or ready to go straight into the oven, so the holiday week is about thawing and serving instead of baking from scratch.

You’ll find a freezer-to-oven apple pie, bars, a quick bread, a Bundt cake, cookies, a fruit crisp, ice cream desserts and candies. Each recipe explains exactly how to wrap, freeze and thaw it so it tastes freshly made.

1. Freezer Apple Pie

This double-crust apple pie is assembled and frozen unbaked, then baked straight from the freezer so it comes out golden and bubbling on the big day. Cornstarch in the filling keeps the juices thick even after freezing.

Servings: 8

Total time: 45 minutes, plus freezing and 1 1/2 hours baking

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced
• 6 to 8 tablespoons ice water
• 1 large egg beaten with 1 tablespoon water
• 1 tablespoon coarse sugar

For the filling:

• 3 1/2 pounds mixed apples, peeled, cored and sliced 1/4 inch thick
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

Instructions

1. Make the dough: pulse the flour, sugar and salt, pulse in the butter until pea-sized and add ice water until it holds together. Divide into two disks, wrap and chill for 1 hour.
2. Toss the apples with the sugar, cornstarch, flour, lemon juice, cinnamon, nutmeg and salt.
3. Roll one disk to line a 9-inch metal pie plate (glass can crack going from freezer to oven). Fill with the apples, top with the second crust, trim, seal and crimp. Don’t cut vents or add egg wash yet.
4. Wrap tightly in plastic wrap and foil and freeze for up to 3 months.
5. To bake, preheat the oven to 425°F (220°C). Unwrap the frozen pie, brush with egg wash, sprinkle with coarse sugar and cut vents. Bake on a sheet pan for 25 minutes, then reduce to 375°F (190°C) and bake for 60 to 70 minutes more, until bubbling in the center. Tent with foil if needed and cool for 3 hours.

2. Pumpkin Cream Cheese Swirl Bread

Moist, spiced pumpkin bread with a ribbon of sweet cream cheese running through the middle freezes beautifully, whole or sliced. Pull out a few slices for dessert or for Thanksgiving morning.

Servings: 10

Total time: 1 hour 25 minutes, plus cooling

Ingredients

For the bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 cup pure pumpkin purée
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup whole milk

For the swirl:

• 6 ounces cream cheese, softened
• 1/4 cup sugar
• 1 large egg yolk
• 1 tablespoon all-purpose flour

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line with a parchment sling.
2. Whisk the flour, baking soda, salt and pumpkin pie spice. In another bowl, whisk the pumpkin, both sugars, oil, eggs and milk, then stir in the dry ingredients.
3. Beat the swirl ingredients until smooth.
4. Spread half the batter in the pan, spoon the cream cheese over it, top with the remaining batter and swirl gently with a knife.
5. Bake for 60 to 70 minutes, until a skewer comes out clean. Cool completely.
6. Wrap the loaf or individual slices in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator.

3. Pecan Pie Bars

A press-in shortbread crust topped with a gooey brown sugar pecan filling gives you pecan pie in a sturdy, freezable bar. Cut them before freezing so you can thaw exactly as many as you need.

Servings: 24

Total time: 1 hour 10 minutes, plus cooling

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced

For the filling:

• 4 large eggs
• 1 cup packed light brown sugar
• 1 cup dark corn syrup
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 2 1/2 cups chopped toasted pecans

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper, leaving an overhang.
2. Pulse the crust ingredients until crumbly, press into the pan and bake for 18 to 20 minutes, until lightly golden.
3. Whisk the eggs, brown sugar, corn syrup, butter and salt, stir in the pecans and pour over the hot crust.
4. Bake for 25 to 30 minutes, until set with a slight wobble in the center and 200°F (93°C). Cool completely and chill for 1 hour, then cut into 24 bars.
5. Freeze the bars in a single layer until firm, then wrap and store in a freezer bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 1 hour.

4. Gingersnap Pumpkin Ice Cream Pie

Vanilla ice cream swirled with spiced pumpkin fills a crisp gingersnap crust for a cool, creamy pie that’s made entirely ahead. It keeps in the freezer for a month and needs only a few minutes on the counter before slicing.

Servings: 8

Total time: 25 minutes, plus freezing

Ingredients

For the crust:

• 1 3/4 cups gingersnap crumbs
• 5 tablespoons unsalted butter, melted
• 1 tablespoon sugar

For the filling:

• 1 1/2 quarts vanilla ice cream, slightly softened
• 1 cup pure pumpkin purée
• 1/3 cup packed light brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• Whipped cream and chopped toasted pecans, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Mix the crust ingredients, press into a 9-inch pie plate and bake for 8 minutes. Cool completely.
2. Stir the pumpkin, brown sugar and pumpkin pie spice together, then fold into the softened ice cream until evenly swirled.
3. Spread into the crust, cover and freeze for at least 6 hours or up to 1 month.
4. Let stand at room temperature for 10 minutes, then slice with a knife dipped in hot water. Top with whipped cream and pecans.

5. Cranberry Orange Bundt Cake

A tender buttermilk Bundt studded with tart cranberries and bright orange zest freezes perfectly before glazing. Thaw it at room temperature on Thanksgiving morning and drizzle with a simple orange glaze.

Servings: 14

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the cake:

• Butter and flour, for the pan
• 3 cups all-purpose flour, plus 1 tablespoon for the cranberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 tablespoons grated orange zest
• 4 large eggs, at room temperature
• 1 cup buttermilk
• 1/4 cup fresh orange juice
• 2 cups fresh or frozen cranberries

For the glaze:

• 1 1/2 cups confectioners’ sugar
• 3 tablespoons fresh orange juice

Instructions

1. Preheat the oven to 350°F (175°C) and butter and flour a 10- to 12-cup Bundt pan.
2. Whisk 3 cups flour with the baking powder, baking soda and salt. Beat the butter, sugar and orange zest until fluffy, then beat in the eggs one at a time.
3. Add the flour mixture in three parts, alternating with the buttermilk and orange juice. Toss the cranberries with 1 tablespoon flour and fold them in.
4. Spoon into the pan and bake for 55 to 65 minutes, until a skewer comes out clean. Cool for 15 minutes, then turn out and cool completely.
5. Wrap the unglazed cake in plastic wrap and foil and freeze for up to 3 months. Thaw, still wrapped, at room temperature for about 4 hours, then whisk the glaze ingredients and drizzle over the top.

6. Slice-and-Bake Brown Sugar Pecan Cookies

Logs of rich brown sugar and toasted pecan dough wait in the freezer until you need a fresh batch of warm cookies. Slice straight from frozen and bake in about 12 minutes.

Servings: about 36 cookies

Total time: 40 minutes, plus freezing

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 cup toasted pecans, finely chopped
• 1/4 cup turbinado sugar, for rolling

Instructions

1. Beat the butter and both sugars for 3 minutes, then beat in the egg. Add the flour, baking soda, salt and cinnamon on low and stir in the pecans.
2. Divide in half and shape into logs about 1 3/4 inches thick. Roll in the turbinado sugar and wrap tightly in plastic wrap and foil.
3. Freeze for up to 3 months.
4. To bake, preheat the oven to 350°F (175°C) and line sheet pans with parchment. Slice the frozen logs 1/4 inch thick and place 1 inch apart.
5. Bake for 11 to 13 minutes, until golden at the edges. Cool on the pans for 2 minutes, then transfer to a rack.

7. Maple Cheesecake Bars

Creamy maple cheesecake on a graham cracker crust freezes exceptionally well, and the bars thaw in the fridge overnight with no change in texture. Drizzle with extra maple syrup right before serving.

Servings: 24

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 8 tablespoons (1 stick) unsalted butter, melted

For the filling:

• 1 1/2 pounds cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 cup pure maple syrup, plus more for serving
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• Pinch of kosher salt
• 3 large eggs, at room temperature

Instructions

1. Preheat the oven to 325°F (165°C) and line a 9 x 13-inch pan with parchment paper, leaving an overhang. Mix the crust ingredients, press into the pan and bake for 10 minutes.
2. Beat the cream cheese and sugar on low until smooth, add the maple syrup, sour cream, flour, cinnamon and salt, then beat in the eggs one at a time.
3. Pour over the crust and bake for 35 to 40 minutes, until set at the edges with a slight jiggle in the center, about 160°F (71°C).
4. Cool for 1 hour, refrigerate for 4 hours, then cut into 24 bars.
5. Freeze the bars on a sheet pan until firm, then wrap and store in a freezer container for up to 2 months. Thaw overnight in the refrigerator and drizzle with maple syrup.

8. Cranberry Pear Crisp

Juicy pears and tart cranberries under a crunchy oat and walnut topping can be assembled and frozen unbaked, then baked straight from the freezer. It comes out bubbling and golden, as if you’d made it that morning.

Servings: 8

Total time: 30 minutes, plus freezing and 1 hour 10 minutes baking

Ingredients

For the filling:

• 2 1/2 pounds ripe but firm pears, peeled, cored and sliced
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated orange zest
• 1 teaspoon ground cinnamon

For the topping:

• 1 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 3/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 1/2 cup chopped walnuts

Instructions

1. Toss the pears and cranberries with the sugar, cornstarch, orange zest and cinnamon and spread in an 8-inch square metal or disposable foil pan.
2. Mix the flour, oats, brown sugar, cinnamon and salt, rub in the butter until clumpy, stir in the walnuts and scatter over the fruit.
3. Wrap tightly in plastic wrap and foil and freeze for up to 3 months.
4. To bake, preheat the oven to 375°F (190°C). Remove the plastic, cover with foil and bake from frozen for 30 minutes, then uncover and bake for 30 to 40 minutes more, until golden and bubbling in the center.
5. If baking fresh instead, bake uncovered for about 45 minutes.

9. No-Churn Cinnamon Ice Cream

Sweetened condensed milk and whipped cream fold together into silky, cinnamon-scented ice cream with no machine required. It’s the perfect make-ahead partner for apple pie, pumpkin pie or a warm crisp.

Servings: 8

Total time: 10 minutes, plus freezing

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• Seeds scraped from 1/2 vanilla bean (optional)
• Pinch of kosher salt
• 2 cups cold heavy cream

Instructions

1. Whisk the condensed milk, cinnamon, vanilla seeds, if using, and salt in a large bowl.
2. Whip the cream to stiff peaks and fold it into the condensed milk mixture.
3. Spread in a 9 x 5-inch loaf pan, cover tightly and freeze for at least 6 hours or up to 2 weeks.
4. Let stand for 5 to 10 minutes before scooping.

10. Salted Caramel Brownies

Fudgy, deeply chocolatey brownies swirled with caramel and finished with flaky salt freeze perfectly once cut. They thaw on the counter in about an hour and taste freshly baked.

Servings: 16

Total time: 50 minutes, plus cooling

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 6 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1/2 cup thick caramel sauce
• Flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9-inch square pan with parchment paper.
2. Melt the butter and chocolate together, then whisk in both sugars and the eggs.
3. Stir in the flour, cocoa and salt and spread in the pan. Dollop the caramel over the top and swirl with a knife, then sprinkle with flaky salt.
4. Bake for 28 to 32 minutes, until a toothpick comes out with moist crumbs. Cool completely and cut into 16 squares.
5. Wrap individually and freeze in a freezer bag for up to 3 months. Thaw at room temperature for about 1 hour.

11. Chocolate Truffles

Silky chocolate ganache rolled into truffles and coated in cocoa or chopped nuts freezes for up to two months. Pull them out an hour before dessert for an elegant finish to the meal.

Servings: about 24 truffles

Total time: 30 minutes, plus chilling

Ingredients

• 8 ounces bittersweet chocolate, finely chopped
• 2/3 cup heavy cream
• 2 tablespoons unsalted butter
• Pinch of kosher salt
• 1/4 cup unsweetened cocoa powder
• 1/4 cup finely chopped toasted pecans or pistachios

Instructions

1. Put the chocolate, butter and salt in a heatproof bowl. Heat the cream until steaming, pour it over, let stand for 2 minutes and stir until smooth.
2. Cover and refrigerate for about 2 hours, until firm.
3. Scoop level tablespoons, roll into balls and coat in cocoa or chopped nuts.
4. Freeze on a parchment-lined pan until firm, then transfer to an airtight container for up to 2 months.
5. Thaw in the refrigerator for a few hours or at room temperature for about 1 hour. Re-dust with cocoa if needed before serving.