20 Best Make-Ahead Thanksgiving Desserts

The calmest Thanksgiving hosts have one thing in common: dessert is finished before the holiday begins. These are the best make-ahead Thanksgiving desserts, from classic pies and cheesecake to tarts, cakes, custards and candies, chosen because they hold beautifully for a day or more and many get even better with time.

Each recipe includes clear notes on how far ahead to bake it, how to store it and how to serve it, plus freezer options where they work. Bake a pie or two on Tuesday and a cake or bars on Wednesday, and Thursday is all about the turkey.

1. Classic Pumpkin Pie

A smooth, warmly spiced pumpkin custard baked in a flaky all-butter crust is the one dessert nearly every Thanksgiving table needs. It actually slices better after a night in the fridge, so baking it a day or two ahead is ideal.

Servings: 8

Total time: 2 hours 30 minutes, plus cooling

Ingredients

For the crust:

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

For the filling:

• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt

Instructions

1. Pulse the flour, sugar and salt in a food processor, add the butter and pulse until pea-sized, then add ice water until the dough just comes together. Shape into a disk, wrap and chill for at least 30 minutes, or up to 3 days, or freeze for up to 3 months.
2. Roll the dough into a 12-inch round, fit into a 9-inch pie plate, crimp the edge and freeze for 15 minutes.
3. Preheat the oven to 400°F (200°C). Line the crust with parchment and pie weights and bake for 15 minutes, then remove the weights and bake for 5 to 8 minutes more. Reduce the oven to 350°F (175°C).
4. Whisk the filling ingredients until smooth, pour into the warm crust and bake for 50 to 60 minutes, until the center jiggles only slightly and reads 175°F (79°C).
5. Cool for at least 2 hours, then cover and refrigerate for up to 2 days. Serve chilled or at room temperature with whipped cream.

2. Classic Pecan Pie

A gooey brown sugar filling packed with toasted pecans bakes into a rich, glossy pie with a crisp crust. It needs several hours to set, so it’s naturally a dessert to bake the day before.

Servings: 8

Total time: 1 hour 45 minutes, plus cooling

Ingredients

For the crust:

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

For the filling:

• 3 large eggs
• 1 cup dark corn syrup
• 3/4 cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• Seeds scraped from 1/2 vanilla bean (optional)
• 1/2 teaspoon kosher salt
• 2 cups pecan halves, lightly toasted

Instructions

1. Make the dough as for any single-crust pie: pulse the flour, sugar and salt, pulse in the butter, add ice water until it comes together, then chill for 30 minutes.
2. Roll into a 12-inch round, fit into a 9-inch pie plate (not deep-dish), crimp and freeze for 15 minutes. Preheat the oven to 350°F (175°C).
3. Whisk the eggs, corn syrup, brown sugar, butter, vanilla seeds, if using, and salt. Scatter the pecans in the crust and pour the filling over them.
4. Bake on a sheet pan for 55 to 65 minutes, until puffed with only a slight wobble in the center and 200°F (93°C). Tent the edges with foil if they brown too quickly.
5. Cool for at least 3 hours. Refrigerate covered for up to 3 days or freeze, well wrapped, for up to 1 month. Bring to room temperature before serving.

3. Double-Crust Apple Pie

Thick slices of tart and sweet apples spiced with cinnamon and nutmeg bake under a flaky, golden top crust. Bake it a day or two ahead, or freeze it unbaked and bake straight from the freezer.

Servings: 8

Total time: 2 hours 30 minutes, plus cooling

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 (such as Granny Smith and Honeycrisp), peeled, cored and sliced 1/4 inch thick
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, diced

Instructions

1. Pulse the flour, sugar and salt, pulse in the butter until pea-sized and add ice water until the dough holds together. Divide in half, shape into disks, wrap and chill for at least 1 hour.
2. Toss the apples with the sugar, flour, lemon juice, cinnamon, nutmeg and salt.
3. Roll one disk into a 12-inch round and fit into a 9-inch pie plate. Pile in the apples and dot with the butter. Roll the second disk, lay it over the top, trim, seal and crimp. Brush with egg wash, sprinkle with coarse sugar and cut several vents.
4. Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake for 40 to 50 minutes more, until deep golden and bubbling through the vents. Cool for at least 3 hours.
5. Store covered at room temperature for up to 2 days. To freeze unbaked, wrap well without vents or egg wash for up to 3 months; bake from frozen at 425°F for 25 minutes, then 375°F for 60 to 70 minutes.

4. Pumpkin Cheesecake with Gingersnap Crust

A creamy, spiced pumpkin cheesecake on a gingersnap crust is a showstopping alternative to pumpkin pie. It needs a long chill to set, so make it up to three days ahead.

Servings: 12

Total time: 2 hours 15 minutes, plus chilling

Ingredients

For the crust:

• 2 cups gingersnap crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the filling:

• 24 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 1 (15-ounce) can pure pumpkin purée
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in heavy-duty foil. Mix the crust ingredients, press into the bottom and bake for 10 minutes. Reduce the oven to 325°F (165°C).
2. Beat the cream cheese and brown sugar on low until smooth. Beat in the pumpkin, then the eggs one at a time, then the sour cream, flour, pumpkin pie spice and salt.
3. Pour over the crust, set the pan in a roasting pan and add hot water to come 1 inch up the sides.
4. Bake for 70 to 80 minutes, until the edges are set and the center jiggles slightly, about 160°F (71°C). Turn off the oven, crack the door and leave the cheesecake inside for 1 hour.
5. Refrigerate for at least 8 hours or up to 3 days, or freeze for up to 1 month and thaw overnight in the fridge.

5. Cranberry Curd Tart

A silky, jewel-toned cranberry curd set in a buttery shortbread crust is tart, bright and stunning on a holiday table. The curd and crust can each be made days ahead and assembled the day before.

Servings: 10

Total time: 1 hour 30 minutes, plus chilling

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/3 cup confectioners’ sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 1 large egg yolk

For the curd:

• 12 ounces fresh or frozen cranberries
• 3/4 cup sugar
• 1/2 cup fresh orange juice
• 1 teaspoon grated orange zest
• 2 large eggs plus 2 egg yolks
• 6 tablespoons unsalted butter, diced
• Whipped cream, for serving

Instructions

1. Pulse the flour, confectioners’ sugar and salt, add the butter and pulse until crumbly, then add the yolk and pulse until clumpy. Press into a 9-inch tart pan with a removable bottom and freeze for 20 minutes.
2. Preheat the oven to 375°F (190°C). Bake the crust for 20 to 25 minutes, until golden. Cool completely.
3. Simmer the cranberries, sugar, orange juice and zest for 8 to 10 minutes, until the berries burst. Purée in a blender and press through a fine-mesh strainer. Let cool for 10 minutes.
4. Whisk the eggs and yolks into the cranberry purée in a clean saucepan and cook over low heat, whisking constantly, until thick and 170°F (77°C). Off the heat, whisk in the butter.
5. Pour into the crust and refrigerate for at least 3 hours. The curd keeps for 3 days on its own, and the filled tart for 1 day. Serve with whipped cream.

6. Sweet Potato Pie

Roasted sweet potatoes, brown sugar, evaporated milk and warm spices bake into a silky pie with a deeper, earthier flavor than pumpkin. It holds well in the fridge for two days.

Servings: 8

Total time: 2 hours, plus cooling

Ingredients

• 1 1/2 pounds sweet potatoes
• 1 unbaked 9-inch pie crust, homemade or store-bought
• 3/4 cup packed light brown sugar
• 2 large eggs
• 3/4 cup evaporated milk
• 4 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 teaspoon grated orange zest

Instructions

1. Roast the sweet potatoes on a sheet pan at 400°F (200°C) for 45 to 60 minutes, until very soft. Cool, peel and mash 2 cups until smooth. The mash can be refrigerated for up to 2 days.
2. Fit the crust into a 9-inch pie plate, crimp and chill. Reduce the oven to 350°F (175°C).
3. Whisk the sweet potatoes with the brown sugar, eggs, evaporated milk, butter, spices, salt and orange zest until smooth. Pour into the crust.
4. Bake for 50 to 60 minutes, until the center is set with a slight jiggle and reads 175°F (79°C).
5. Cool for 2 hours, then cover and refrigerate for up to 2 days.

7. Gingerbread Bundt Cake with Lemon Glaze

A tall, dark gingerbread Bundt made with molasses and plenty of spice gets a tangy lemon glaze that cuts through its richness. The unglazed cake keeps for three days and freezes for two months.

Servings: 14

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the cake:

• Butter and flour, for the pan
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 cup unsulphured molasses
• 1 tablespoon grated fresh ginger
• 1 cup hot water

For the glaze:

• 1 1/2 cups confectioners’ sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest

Instructions

1. Preheat the oven to 350°F (175°C) and butter and flour a 10- to 12-cup Bundt pan.
2. Whisk the flour, baking soda, salt and spices.
3. Beat the butter and brown sugar until light, then beat in the eggs, molasses and fresh ginger. Add the flour mixture in two parts, alternating with the hot water, and mix until smooth.
4. Pour into the pan and bake for 45 to 55 minutes, until a skewer comes out clean. Cool for 15 minutes, then turn out onto a rack. Wrap the cooled cake and keep at room temperature for up to 3 days or freeze for up to 2 months.
5. Whisk the glaze ingredients until smooth and drizzle over the cake on the day you serve it.

8. Maple Walnut Shortbread Bars

A buttery brown sugar shortbread crust topped with a chewy maple caramel and toasted walnuts makes a sturdy bar that only improves after a day. They keep for five days and freeze beautifully.

Servings: 24

Total time: 1 hour 15 minutes, plus cooling

Ingredients

For the crust:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt

For the topping:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup heavy cream
• 1/4 teaspoon kosher salt
• 2 1/2 cups chopped walnuts

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. Beat the butter and brown sugar until creamy, add the flour and salt and mix until crumbly. Press into the pan and bake for 20 minutes, until lightly golden.
3. Meanwhile, bring the butter, brown sugar, maple syrup, cream and salt to a boil in a saucepan and boil for 2 minutes, stirring. Stir in the walnuts.
4. Pour over the hot crust and bake for 20 minutes, until bubbling across the surface.
5. Cool completely and cut into 24 bars. Store airtight for up to 5 days or freeze for up to 2 months.

9. Chocolate Ganache Tart

A silky dark chocolate ganache set in a crisp chocolate cookie crust is rich, elegant and surprisingly simple. It holds in the fridge for two days and slices cleanly when cold.

Servings: 10

Total time: 30 minutes, plus chilling

Ingredients

For the crust:

• 1 1/2 cups chocolate cookie crumbs
• 5 tablespoons unsalted butter, melted
• 1 tablespoon sugar

For the filling:

• 10 ounces bittersweet chocolate, finely chopped
• 1 1/4 cups heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• Pinch of kosher salt
• Flaky sea salt, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Mix the crust ingredients, press into a 9-inch tart pan with a removable bottom and bake for 10 minutes. Cool completely.
2. Put the chocolate in a heatproof bowl. Heat the cream until steaming, pour it over and let stand for 2 minutes.
3. Whisk until smooth, then whisk in the butter, honey and salt.
4. Pour into the crust and refrigerate for at least 3 hours, or cover and refrigerate for up to 2 days.
5. Let stand for 30 minutes before serving, sprinkle with flaky salt and slice with a warm knife.

10. Pear Frangipane Tart

Sliced pears fanned over a rich almond filling in a buttery crust bake into an elegant, bakery-style tart. Make it a day ahead and glaze it with apricot jam for a glossy finish.

Servings: 10

Total time: 1 hour 45 minutes

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/3 cup confectioners’ sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 1 large egg yolk

For the filling:

• 6 tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 cup almond flour
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• Pinch of kosher salt
• 3 ripe pears, peeled, halved, cored and thinly sliced crosswise
• 2 tablespoons apricot jam, warmed

Instructions

1. Pulse the flour, confectioners’ sugar and salt, add the butter and pulse until crumbly, then add the yolk. Press into a 9-inch tart pan with a removable bottom and chill for 20 minutes.
2. Preheat the oven to 375°F (190°C) and bake the crust for 15 minutes, until lightly golden.
3. Beat the butter and sugar, then beat in the egg, almond flour, flour, lemon zest and salt. Spread over the crust.
4. Fan the pear halves over the filling, pressing gently. Bake for 35 to 40 minutes, until the filling is puffed, golden and set, reaching 160°F (71°C).
5. Brush with the warm jam. Cool, cover and refrigerate for up to 2 days; bring to room temperature before serving.

11. Pumpkin Roll with Cream Cheese Filling

A tender spiced pumpkin sponge rolled around a sweet cream cheese filling looks impressive and slices into pretty spirals. It keeps for three days in the fridge or two months in the freezer.

Servings: 10

Total time: 1 hour, plus chilling

Ingredients

For the cake:

• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup pure pumpkin purée
• Confectioners’ sugar, for the towel

For the filling:

• 8 ounces cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 cup confectioners’ sugar
• Pinch of kosher salt

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 15 x 10-inch jelly roll pan, line with parchment and grease the parchment.
2. Whisk the flour, baking soda, spices and salt. Beat the eggs and sugar until thick, then beat in the pumpkin and fold in the dry ingredients. Spread in the pan.
3. Bake for 13 to 15 minutes, until the cake springs back. Immediately turn out onto a clean towel dusted with confectioners’ sugar, peel off the parchment and roll up from a short end with the towel. Cool for 1 hour.
4. Beat the filling ingredients until smooth. Unroll the cake, spread with the filling and roll it back up without the towel.
5. Wrap and refrigerate for at least 1 hour or up to 3 days, or freeze for up to 2 months. Dust with confectioners’ sugar and slice to serve.

12. Carrot Cake with Cream Cheese Frosting

Moist, spiced carrot cake layers with toasted walnuts are stacked with plenty of tangy cream cheese frosting for a classic that feeds a crowd. Bake and freeze the layers weeks ahead, then frost up to three days before.

Servings: 12

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the cake:

• 2 cups all-purpose flour, plus more for the pans
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 1/4 cups vegetable oil
• 3 cups grated carrots (about 1 pound)
• 1 cup chopped toasted walnuts

For the frosting:

• 16 ounces cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 cups confectioners’ sugar
• 1 teaspoon grated orange zest
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans and line with parchment.
2. Whisk the flour, baking soda, salt and spices. In another bowl, whisk the eggs, both sugars and the oil until smooth, then stir in the dry ingredients, carrots and walnuts.
3. Divide between the pans and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool for 15 minutes, then turn out onto a rack. Wrapped layers freeze for up to 1 month.
4. Beat the frosting ingredients until smooth and fluffy, then fill and frost the cake.
5. Refrigerate for up to 3 days and let stand for 30 minutes before serving.

13. Caramel Apple Cheesecake Bars

A graham crust, a creamy cheesecake layer, cinnamon apples and a crunchy oat streusel come together in bars finished with a caramel drizzle. They need a long chill, so they’re perfect to make two or three days ahead.

Servings: 16

Total time: 1 hour 30 minutes, plus chilling

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup packed light brown sugar

For the cheesecake:

• 16 ounces cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 2 large eggs

For the apples and streusel:

• 1 tablespoon unsalted butter
• 2 apples, peeled, cored and finely diced
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/3 cup packed light brown sugar
• 4 tablespoons cold unsalted butter, diced
• 1/3 cup caramel sauce

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9-inch square pan with parchment paper. Mix the crust ingredients, press into the pan and bake for 10 minutes.
2. Melt 1 tablespoon butter in a skillet, add the apples, 2 tablespoons brown sugar and cinnamon and cook for 5 minutes, until just tender. For the streusel, rub the flour, oats, 1/3 cup brown sugar and cold butter together until clumpy.
3. Beat the cream cheese and sugar until smooth, add the sour cream and flour, then beat in the eggs one at a time. Pour over the crust, spoon the apples over the top and sprinkle with the streusel.
4. Bake for 35 to 40 minutes, until set with a slight wobble in the center and 160°F (71°C).
5. Cool for 1 hour, then refrigerate for at least 4 hours or up to 3 days. Drizzle with caramel and cut into 16 bars.

14. Coconut Cream Pie

A rich, creamy coconut custard set in a crisp homemade graham crust is a cool, light contrast to all the spiced pies. Make the pie a day ahead and add the whipped cream and toasted coconut the day you serve it.

Servings: 8

Total time: 50 minutes, plus chilling

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the filling:

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon kosher salt
• 1 (13.5-ounce) can coconut milk
• 1 cup whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 1/2 cups sweetened shredded coconut, divided
• 1 1/2 cups cold heavy cream
• 2 tablespoons confectioners’ sugar

Instructions

1. Preheat the oven to 350°F (175°C). Mix the crust ingredients, press into a 9-inch pie plate and bake for 10 minutes. Cool.
2. Whisk the sugar, cornstarch and salt in a saucepan, then whisk in the coconut milk, milk and egg yolks. Cook over medium heat, whisking, until thick and bubbling for 1 minute and at least 160°F (71°C).
3. Stir in the butter and 1 cup of the coconut, pour into the crust, press plastic wrap onto the surface and refrigerate for at least 4 hours or up to 1 day.
4. Toast the remaining coconut in a dry skillet until golden. Up to 4 hours before serving, whip the cream with the confectioners’ sugar, spread over the pie and sprinkle with the toasted coconut.

15. Flourless Chocolate Cake

Dense, fudgy and intensely chocolatey, this naturally gluten-free cake is even better after a night in the fridge. Serve thin slices with whipped cream and berries.

Servings: 10

Total time: 50 minutes, plus cooling

Ingredients

• Butter, for the pan
• 8 ounces bittersweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter, diced
• 3/4 cup sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon instant espresso powder
• 3 large eggs
• 1/2 cup unsweetened cocoa powder, plus more for dusting
• Whipped cream and raspberries, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Butter an 8-inch round cake pan and line the bottom with parchment.
2. Melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave, then whisk in the sugar, salt and espresso powder.
3. Whisk in the eggs one at a time, then sift in the cocoa and whisk until smooth.
4. Pour into the pan and bake for about 25 minutes, until the top has a thin crust and the center reaches 160°F (71°C). Cool for 10 minutes, then invert onto a plate.
5. Wrap and refrigerate for up to 3 days or freeze for up to 1 month. Dust with cocoa and serve with whipped cream and raspberries.

16. Maple Bread Pudding

Cubes of challah soak overnight in a maple custard, then bake into a puffed, golden pudding that’s crisp on top and creamy inside. Assembling it the night before is what makes it so good.

Servings: 10

Total time: 1 hour 15 minutes, plus soaking

Ingredients

• 4 tablespoons unsalted butter, melted, plus more for the dish
• 1 (1-pound) loaf challah, cut into 1-inch cubes (about 10 cups)
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 2/3 cup pure maple syrup, plus more for serving
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt

Instructions

1. Butter a 9 x 13-inch baking dish and spread the bread cubes in it.
2. Whisk the eggs, milk, cream, maple syrup, brown sugar, cinnamon, nutmeg, salt and melted butter. Pour over the bread and press down.
3. Cover and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat the oven to 350°F (175°C). Bake uncovered for 50 to 60 minutes, until puffed and golden and the center reads 160°F (71°C).
5. Cool for 10 minutes and serve warm with extra maple syrup.

17. Butterscotch Pots de Crème

Brown sugar cooked with butter gives these baked custards a deep, caramel-like butterscotch flavor and a silky texture. They keep for three days in the fridge, ready to top and serve.

Servings: 6

Total time: 1 hour 10 minutes, plus chilling

Ingredients

• 3 tablespoons unsalted butter
• 1/2 cup packed dark brown sugar
• 1/2 teaspoon kosher salt
• 2 cups heavy cream
• 1/2 cup whole milk
• 6 large egg yolks
• Seeds scraped from 1/2 vanilla bean (optional)
• Whipped cream and flaky sea salt, for serving

Instructions

1. Preheat the oven to 300°F (150°C) and set 6 ramekins or small jars in a baking dish.
2. Melt the butter in a saucepan, add the brown sugar and salt and cook for 2 to 3 minutes, until bubbling. Whisk in the cream and milk and heat until smooth and steaming.
3. Whisk the egg yolks and vanilla seeds, if using, then slowly whisk in the hot cream. Strain and divide among the ramekins.
4. Add hot water to the baking dish to come halfway up the ramekins. Bake for 35 to 45 minutes, until set at the edges with a slight wobble in the centers and 170°F (77°C).
5. Cool, then cover and refrigerate for at least 4 hours or up to 3 days. Top with whipped cream and flaky salt.

18. Cranberry Pistachio Biscotti

Twice-baked biscotti studded with tart cranberries and green pistachios stay crisp for weeks, so they can be baked well before the holiday. They’re perfect with coffee after dinner or packed into gift tins.

Servings: about 30 biscotti

Total time: 1 hour 30 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon grated orange zest
• 3 large eggs
• 4 tablespoons unsalted butter, melted and cooled
• 3/4 cup dried cranberries
• 3/4 cup shelled pistachios

Instructions

1. Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
2. Whisk the flour, sugar, baking powder, salt and orange zest. Whisk the eggs and butter, stir into the dry ingredients and fold in the cranberries and pistachios.
3. With floured hands, shape into two 12 x 2-inch logs on the pan and bake for 25 to 30 minutes, until firm. Cool for 15 minutes and reduce the oven to 300°F (150°C).
4. Slice diagonally 1/2 inch thick, lay cut side down and bake for 10 to 12 minutes per side, until dry and crisp.
5. Cool completely and store airtight for up to 3 weeks.

19. Brown Sugar Pound Cake

A tall, tender pound cake made with brown sugar has a rich caramel flavor that gets even better a day or two after baking. A simple brown sugar glaze added the day you serve it makes it feel festive.

Servings: 16

Total time: 1 hour 45 minutes, plus cooling

Ingredients

For the cake:

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the pan
• 2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 5 large eggs, at room temperature
• 3 cups all-purpose flour, plus more for the pan
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup whole milk

For the glaze:

• 4 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• Pinch of kosher salt
• 3/4 cup confectioners’ sugar

Instructions

1. Preheat the oven to 325°F (165°C). Butter and flour a 10-inch tube pan.
2. Beat the butter, brown sugar and granulated sugar for 5 minutes, until fluffy. Add the eggs one at a time.
3. Whisk the flour, baking powder and salt and add in three parts, alternating with the milk, mixing just until smooth.
4. Bake for 70 to 80 minutes, until a skewer comes out clean. Cool for 15 minutes, then turn out. Wrap and keep at room temperature for up to 3 days or freeze for up to 2 months.
5. For the glaze, boil the butter, brown sugar, cream and salt for 1 minute, whisk in the confectioners’ sugar and pour over the cake.

20. Pecan Pralines

Creamy Southern pralines made with brown sugar, cream, butter and toasted pecans keep for a week, so they’re an easy treat to make ahead. Set them out after dinner or wrap them as favors for guests.

Servings: about 20 pralines

Total time: 30 minutes, plus setting

Ingredients

• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
• 1 1/2 cups toasted pecan halves

Instructions

1. Line two sheet pans with parchment paper.
2. Stir both sugars, the cream, butter and salt in a heavy saucepan over medium heat until the sugar dissolves.
3. Boil without stirring until a candy thermometer reads 236°F (113°C), 8 to 10 minutes.
4. Remove from the heat, add the pecans and stir vigorously for 1 to 3 minutes, until thick and creamy.
5. Quickly drop by tablespoons onto the parchment and let set for 30 minutes. Store airtight for up to 1 week.