12 Ina Garten Thanksgiving Desserts (Pies, Tarts & More)

Thanksgiving dessert is one course where tradition really matters, and nobody wants to leave the table without a slice of pie. These desserts are inspired by Ina Garten’s elegant but approachable baking: flaky butter crusts, beautifully arranged fruit tarts and classic pies made the way they should be.

Alongside the must-have pumpkin, apple and pecan pies, you’ll find showstopping tarts, a cozy crisp and a couple of easy cakes and bars for anyone who prefers something other than pie. Most can be baked a day ahead, so dessert is ready the moment the dinner plates are cleared.

1. Classic Pumpkin Pie

Silky, gently spiced and just sweet enough, this is the pumpkin pie that belongs at the center of every Thanksgiving dessert table. Decorate the edge with leaf-shaped pastry cutouts for an easy, festive touch.

Servings: 8

Total time: 1 hour 30 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled, plus extra dough scraps for decorating (optional)
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 3 large eggs, plus 1 beaten egg for brushing the pastry leaves
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon grated orange zest
• Whipped cream, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line the chilled crust with parchment, fill with pie weights and bake for 15 minutes. Remove the weights and parchment and bake for 5 to 7 minutes more, until the bottom looks dry. Reduce the oven to 350°F (175°C).
2. If decorating, cut leaf shapes from the extra dough, brush with beaten egg and bake on a parchment-lined sheet for 10 to 12 minutes, until golden.
3. Whisk the pumpkin, both sugars, spices and salt until smooth. Whisk in the 3 eggs one at a time, then the cream, milk and orange zest.
4. Pour into the warm crust, set the pie on a baking sheet and bake for 50 to 60 minutes, until the center jiggles only slightly and registers at least 160°F (71°C) on a food thermometer. Cover the edges with foil if they brown too quickly.
5. Cool completely on a rack, then refrigerate. Arrange the pastry leaves around the edge and serve with whipped cream. The pie can be made 1 day ahead.

2. Deep-Dish Apple Pie

Piled high with a mix of tart and sweet apples, cinnamon and a hint of orange zest, this deep-dish pie has a golden lattice crust that looks as good as it tastes. Briefly cooking half the apples first keeps the filling from shrinking away from the crust.

Servings: 10

Total time: 3 hours 15 minutes, plus cooling

Ingredients

For the crust:

• 3 cups all-purpose flour, plus more for rolling
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups (2 1/2 sticks) cold unsalted butter, diced
• 8 to 10 tablespoons ice water

For the filling:

• 4 1/2 pounds mixed apples, such as Granny Smith, Honeycrisp and Golden Delicious, peeled, cored and sliced 1/4 inch thick
• 3 tablespoons unsalted butter
• 3/4 cup sugar, plus 1 tablespoon for sprinkling
• 1/4 cup all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated orange zest
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 large egg, beaten with 1 tablespoon water

Instructions

1. For the crust, pulse the flour, sugar and salt in a food processor. Add the butter and pulse until pea-size. With the machine running, add ice water just until the dough comes together. Divide into 2 disks, one slightly larger, wrap and refrigerate for 1 hour.
2. Melt the butter in a large pot over medium heat. Add half the apples and cook, stirring, for 5 minutes, until slightly softened. Remove from the heat and toss with the remaining apples, the sugar, flour, lemon juice, orange zest, cinnamon, nutmeg and salt. Cool to room temperature.
3. Preheat the oven to 400°F (200°C) with a baking sheet on the lower rack. Roll the larger disk into a 13-inch circle and fit it into a 9-inch deep-dish pie plate. Fill with the apples, mounding them in the center.
4. Roll the second disk into an 11-inch circle, cut it into 1-inch strips and weave a lattice over the filling. Trim, fold the edges under and crimp. Brush with egg wash and sprinkle with the remaining 1 tablespoon sugar.
5. Bake for 20 minutes, then reduce the oven to 375°F (190°C) and bake for 55 to 65 minutes more, until the crust is deep golden and the juices bubble thickly. Tent with foil if the crust browns too quickly.
6. Cool for at least 4 hours before slicing. The pie can be baked 1 day ahead and kept loosely covered at room temperature.

3. Maple Pecan Pie

Pure maple syrup and dark brown sugar give this pecan pie a deeper, more complex sweetness than the classic corn syrup version. It’s rich, nutty and best served with lightly sweetened whipped cream.

Servings: 8

Total time: 1 hour 30 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled
• 2 cups pecan halves
• 3 large eggs
• 1 cup pure maple syrup
• 1/2 cup dark brown sugar, lightly packed
• 4 tablespoons unsalted butter, melted
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Toast the pecans on a baking sheet for 6 to 8 minutes, until fragrant. Cool, set aside about 1 cup of the best halves and coarsely chop the rest.
2. Place the chilled crust on a baking sheet.
3. Whisk the eggs, maple syrup, brown sugar, melted butter, flour and salt until smooth.
4. Scatter the chopped pecans in the crust, pour in the filling and arrange the reserved halves on top.
5. Bake for 50 to 60 minutes, until the filling is puffed and set at the edges with a slight jiggle in the center and registers at least 160°F (71°C) on a food thermometer. Cover the edges with foil if they brown too quickly.
6. Cool for at least 3 hours before slicing, and serve with whipped cream. The pie can be made 1 day ahead and refrigerated.

4. French Apple Tart

Thin slices of apple fanned over a rectangle of puff pastry, dotted with butter and sugar and glazed with warm apricot jam, make an elegant tart that’s surprisingly simple. It’s a lighter, more modern alternative to apple pie that looks stunning on a dessert buffet.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 1 sheet frozen all-butter puff pastry, thawed in the refrigerator
• All-purpose flour, for rolling
• 4 Granny Smith apples
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 4 tablespoons cold unsalted butter, small diced
• 1/2 cup apricot jam
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. On a lightly floured surface, roll the pastry into a 10-by-14-inch rectangle, trim the edges and place it on the pan. Refrigerate while you prepare the apples.
3. Peel the apples, halve them through the stem, remove the cores and slice crosswise 1/4 inch thick. Arrange overlapping diagonal rows of apple slices down the pastry, leaving a small border, until it is covered.
4. Sprinkle with the sugar and salt and dot with the butter.
5. Bake for 45 to 60 minutes, rotating once, until the pastry is browned and the apples have browned edges. Don’t worry if juices run onto the pan.
6. Warm the apricot jam with the lemon juice, strain if lumpy and brush over the hot apples and pastry. Loosen the tart with a spatula so it doesn’t stick. Serve warm or at room temperature; it’s best the day it’s made.

5. Pear and Almond Tart

Sliced ripe pears baked into a buttery almond filling in a crisp tart shell make an elegant dessert with a lovely bakery-style look. It’s not overly sweet, which makes it a nice contrast to the richer pies on the table.

Servings: 8

Total time: 1 hour 45 minutes, plus chilling

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 1 large egg yolk
• 1 to 2 tablespoons ice water

For the almond filling:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup almond flour
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• Pinch of kosher salt

For the topping:

• 3 ripe but firm Bosc or Bartlett pears, peeled, halved and cored
• 2 tablespoons sliced almonds
• 2 tablespoons apricot jam, warmed
• Confectioners’ sugar, for dusting

Instructions

1. For the crust, pulse the flour, confectioners’ sugar and salt in a food processor. Add the butter and pulse until crumbly, then add the egg yolk and enough ice water to form clumps. Press into a 9-inch tart pan with a removable bottom and freeze for 15 minutes.
2. Preheat the oven to 375°F (190°C). Line the crust with foil and pie weights and bake for 15 minutes. Remove the weights and foil and bake for 5 to 8 minutes more, until lightly golden. Cool slightly.
3. For the filling, beat the butter and sugar until fluffy. Beat in the eggs one at a time, then the almond flour, all-purpose flour, lemon zest and salt. Spread in the tart shell.
4. Thinly slice each pear half crosswise, keeping its shape, then fan the slices onto the filling in a circle with the narrow ends pointing toward the center. Scatter the sliced almonds in the gaps.
5. Bake for 40 to 45 minutes, until the filling is puffed, golden and set and registers 160°F (71°C) on a food thermometer. Cool.
6. Brush the pears with the warm jam and dust the edges with confectioners’ sugar. Serve at room temperature. The tart can be made 1 day ahead and refrigerated.

6. Pumpkin Cheesecake

Creamy, dense and gently spiced, this cheesecake pairs a graham cracker crust with a smooth pumpkin filling for the best of two holiday desserts. Make it a day ahead so it has time to chill and set completely.

Servings: 12

Total time: 2 hours, plus chilling

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the filling:

• 24 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1 (15-ounce) can pure pumpkin purée
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil.
2. Mix the graham cracker crumbs, brown sugar, cinnamon and melted butter and press into the bottom of the pan. Bake for 10 minutes and cool. Reduce the oven to 325°F (165°C).
3. Beat the cream cheese and both sugars on medium-low speed until smooth. Beat in the pumpkin, then the eggs one at a time. Mix in the sour cream, flour, spices and salt just until combined.
4. Pour the filling over the crust. Set the springform in a roasting pan and add hot water to come halfway up its sides.
5. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the edges are set, the center jiggles slightly and the filling registers 160°F (71°C) on a food thermometer. Turn off the oven, prop the door open and let the cheesecake cool inside for 1 hour.
6. Refrigerate for at least 6 hours or overnight. Top with whipped cream before serving. The cheesecake keeps in the refrigerator for up to 4 days.

7. Cranberry Curd Tart

A brilliantly pink, tangy-sweet cranberry curd sets up silky and smooth in a buttery press-in crust for a dessert that’s as striking as it is delicious. Sugared cranberries on top make it look ready for a magazine cover.

Servings: 10

Total time: 1 hour 30 minutes, plus chilling

Ingredients

For the sugared cranberries:

• 1 cup fresh cranberries
• 1/2 cup sugar, divided
• 1/4 cup water
• Small rosemary sprigs, for garnish

For the crust:

• 1 1/2 cups all-purpose flour
• 1/3 cup confectioners’ sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon grated orange zest
• 1/2 cup (1 stick) unsalted butter, melted

For the cranberry curd:

• 12 ounces fresh or frozen cranberries
• 3/4 cup sugar
• 1/2 cup fresh orange juice
• 1/4 cup water
• 3 large eggs
• 2 large egg yolks
• 1 tablespoon cornstarch
• Pinch of kosher salt
• 6 tablespoons unsalted butter, diced, at room temperature

Instructions

1. For the sugared cranberries, simmer 1/4 cup of the sugar with the water until dissolved, then cool slightly. Toss the cranberries in the syrup, let stand for 10 minutes, drain and roll in the remaining 1/4 cup sugar. Dry on a rack for at least 1 hour or overnight.
2. For the crust, preheat the oven to 350°F (175°C). Mix the flour, confectioners’ sugar, salt, orange zest and melted butter until a dough forms, then press it into a 9-inch tart pan with a removable bottom. Freeze for 10 minutes, then bake for 18 to 22 minutes, until golden. Cool.
3. For the curd, simmer the cranberries, sugar, orange juice and water for 8 to 10 minutes, until the berries burst. Purée in a blender until smooth, press through a fine sieve and cool for 10 minutes.
4. Return the purée to the saucepan and whisk in the eggs, egg yolks, cornstarch and salt. Cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until thick and the curd registers 160°F (71°C) on a food thermometer. Off the heat, whisk in the butter until smooth.
5. Pour the curd into the tart shell, smooth the top and refrigerate for at least 4 hours or overnight, until set.
6. Top with the sugared cranberries and rosemary sprigs before serving. The tart keeps in the refrigerator for up to 2 days.

8. Old-Fashioned Apple Crisp

Tender, cinnamon-scented apples bubble under a buttery, crunchy oat topping in this easy dessert that’s perfect for anyone who prefers something less fussy than pie. Serve it warm with whipped cream or a scoop of ice cream.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

For the filling:

• 4 pounds apples, such as Honeycrisp or Granny Smith, peeled, cored and cut into large chunks
• 1 tablespoon grated orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 1 cup (2 sticks) cold unsalted butter, diced
• Whipped cream or ice cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9-by-13-inch or large oval baking dish.
2. Toss the apples with the orange zest, orange juice, lemon juice, sugar, cinnamon and nutmeg and spread in the dish.
3. For the topping, combine the flour, both sugars, salt and oats. Rub in the butter with your fingertips until the mixture forms large, crumbly clumps, then scatter it evenly over the apples.
4. Set the dish on a baking sheet and bake for 55 minutes to 1 hour, until the top is golden brown and the apples are tender and bubbling.
5. Cool for 15 minutes and serve warm with whipped cream or ice cream. The crisp can be assembled and refrigerated up to 1 day ahead; add about 10 minutes to the baking time.

9. Sweet Potato Pie

Velvety roasted sweet potatoes, warm spices and a touch of orange make a Southern pie that’s richer and more caramel-like than pumpkin. It’s a beloved Thanksgiving tradition that deserves a spot on every dessert table.

Servings: 8

Total time: 2 hours 15 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled
• 2 pounds sweet potatoes (about 3 medium)
• 4 tablespoons unsalted butter, melted
• 3/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 3 large eggs
• 3/4 cup evaporated milk
• 1 teaspoon grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes and roast on a foil-lined sheet for 50 to 60 minutes, until very soft. Cool, peel and mash until completely smooth; you need about 2 cups.
2. Line the chilled crust with parchment, fill with pie weights and bake for 15 minutes, then remove the weights and bake 5 minutes more. Reduce the oven to 350°F (175°C).
3. Whisk the mashed sweet potatoes with the butter and both sugars, then whisk in the eggs, evaporated milk, orange zest, spices and salt until smooth.
4. Pour into the crust, set on a baking sheet and bake for 50 to 60 minutes, until the center is just set and registers at least 160°F (71°C) on a food thermometer.
5. Cool completely on a rack, then refrigerate. Pipe or spoon whipped cream around the edge before serving. The pie can be made 1 day ahead.

10. Maple Pecan Bars

A buttery shortbread crust topped with a gooey maple and brown sugar pecan filling gives you all the flavor of pecan pie in an easy-to-serve bar. They’re perfect for a crowd and travel well if you’re bringing dessert.

Servings: 24

Total time: 1 hour 15 minutes, plus cooling

Ingredients

For the crust:

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

For the filling:

• 3 large eggs
• 3/4 cup light brown sugar, lightly packed
• 3/4 cup pure maple syrup
• 4 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 2 1/2 cups pecans, toasted and coarsely chopped

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9-by-13-inch pan with parchment paper, leaving an overhang on two sides.
2. Pulse the flour, brown sugar and salt in a food processor, then add the butter and pulse until crumbly. Press firmly into the pan and bake for 20 minutes, until golden.
3. Whisk the eggs, brown sugar, maple syrup, melted butter, flour and salt, then stir in the pecans. Pour over the warm crust.
4. Bake for 25 to 30 minutes, until the filling is set and the center registers 160°F (71°C) on a food thermometer.
5. Cool completely, then refrigerate for 1 hour for cleaner cuts. Lift out using the parchment and cut into 24 bars. Store airtight in the refrigerator for up to 5 days.

11. Cranberry Upside-Down Cake

Fresh cranberries caramelized in brown sugar and butter crown a tender, orange-scented butter cake once it’s flipped out of the pan. The ruby topping looks beautiful, and its tartness balances the sweet cake perfectly.

Servings: 10

Total time: 1 hour 15 minutes

Ingredients

For the topping:

• 4 tablespoons unsalted butter
• 2/3 cup light brown sugar, lightly packed
• 2 1/2 cups fresh or frozen cranberries

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon grated orange zest
• 1/2 cup sour cream
• 1/4 cup whole milk
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Melt the butter in a 10-inch cast-iron skillet over medium heat, stir in the brown sugar and cook for 1 to 2 minutes, until melted and bubbling. Remove from the heat and scatter the cranberries in an even layer.
2. Whisk the flour, baking powder, baking soda and salt in a bowl.
3. Beat the butter and sugar for 3 minutes, until fluffy. Beat in the eggs one at a time, then the orange zest. On low speed, add the flour mixture in three parts, alternating with the sour cream and milk.
4. Spread the batter evenly over the cranberries.
5. Bake for 40 to 45 minutes, until golden and a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes, run a knife around the edge and invert onto a plate, replacing any cranberries that stick. Serve warm or at room temperature with whipped cream.

12. Pumpkin Bread Pudding

Cubes of buttery brioche soaked in a spiced pumpkin custard bake into a soft, puffy pudding with crisp golden edges. Serve it warm with whipped cream or a drizzle of maple syrup for a cozy, crowd-friendly dessert.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 1 (1-pound) loaf brioche or challah, cut into 1-inch cubes (about 10 cups)
• 4 large eggs
• 1 (15-ounce) can pure pumpkin purée
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup pecans, chopped (optional)
• 2 tablespoons unsalted butter, melted, plus more for the dish
• Whipped cream or maple syrup, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9-by-13-inch baking dish. Toast the bread cubes on a baking sheet for 10 minutes, until lightly dry.
2. Whisk the eggs, pumpkin, milk, cream, brown sugar, spices and salt in a large bowl until smooth.
3. Add the bread and toss to coat. Let stand for 15 minutes, pressing occasionally so the bread soaks up the custard. The pudding can be covered and refrigerated at this point for up to 1 day.
4. Transfer to the baking dish, scatter with the pecans, if using, and drizzle with the melted butter.
5. Bake for 40 to 50 minutes, until puffed, golden and set in the center and the custard registers 160°F (71°C) on a food thermometer.
6. Cool for 10 minutes and serve warm with whipped cream or maple syrup.