Anabelle Mclean On Thanksgiving the oven is the busiest spot in the house, so desserts that never need it are pure gold. Every recipe in this collection is no-bake: each one sets in the fridge or freezer or cooks briefly on the stovetop or in the microwave, leaving the oven free for the turkey and sides.
With 35 options, there’s something for every guest: creamy pumpkin desserts, chilled pies and cheesecakes, puddings and parfaits, fudge, truffles and candies, plus a few fun dips and ice cream treats. Many are best made a day or two ahead, which makes the holiday itself much calmer.
1. No-Bake Pumpkin Cheesecake
A buttery gingersnap crust holds a thick, silky pumpkin cheesecake filling that sets overnight in the fridge with no water bath or oven. It slices cleanly and can be made up to two days ahead.
Servings: 12
Total time: 30 minutes, plus chilling
Ingredients
For the crust:
- 2 cups gingersnap crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
For the filling:
- 16 ounces cream cheese, softened
- 3/4 cup packed light brown sugar
- 1 cup pure pumpkin purée
- 2 teaspoons pumpkin pie spice
- Pinch of kosher salt
- 1 1/2 cups cold heavy cream
- 2 tablespoons confectioners’ sugar
Instructions
- Mix the crust ingredients and press into the bottom and 1 inch up the sides of a 9-inch springform pan. Freeze for 15 minutes.
- Beat the cream cheese and brown sugar until smooth, then beat in the pumpkin, pumpkin pie spice and salt.
- Whip the cream with the confectioners’ sugar to stiff peaks and fold it into the pumpkin mixture.
- Spread into the crust, cover and refrigerate for at least 8 hours or up to 2 days.
- Release the ring and slice with a knife dipped in hot water and wiped dry.
2. Pumpkin Mousse Parfaits
Fluffy spiced pumpkin mousse layered with crushed gingersnaps and whipped cream in small glasses looks festive and takes about 20 minutes. Make them in the morning so they’re chilled and ready by dessert time.
Servings: 6
Total time: 20 minutes, plus chilling
Ingredients
- 4 ounces cream cheese, softened
- 1 cup pure pumpkin purée
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 cup crushed gingersnaps
Instructions
- Beat the cream cheese, pumpkin, brown sugar and pumpkin pie spice until smooth.
- Whip the cream with the confectioners’ sugar to firm peaks. Set aside 1 cup and fold the rest into the pumpkin mixture.
- Layer gingersnap crumbs and pumpkin mousse in 6 glasses, repeating once and saving a little of the crumbs.
- Top with the reserved whipped cream and refrigerate for at least 1 hour or up to 1 day. Sprinkle with the remaining crumbs just before serving.
3. Pumpkin Pie Dip
Cream cheese, pumpkin, brown sugar and warm spices whip into a dip that tastes just like pumpkin pie filling. Set it out with gingersnaps, apple slices and graham crackers for an easy, interactive dessert.
Servings: 8
Total time: 10 minutes
Ingredients
- 8 ounces cream cheese, softened
- 1 cup pure pumpkin purée
- 1/2 cup confectioners’ sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup cold heavy cream
- Gingersnaps, apple slices and graham crackers, for serving
Instructions
- Beat the cream cheese until smooth, then add the pumpkin, both sugars and the pumpkin pie spice and beat until combined.
- Add the cold cream and beat on high for 1 to 2 minutes, until fluffy.
- Spoon into a bowl and serve with the dippers, or refrigerate for up to 3 days.
4. Pumpkin Gingersnap Icebox Cake
Gingersnaps layered with pumpkin whipped cream soften overnight into a sliceable, cake-like dessert. It’s about 20 minutes of assembly, and the refrigerator does the rest.
Servings: 9
Total time: 20 minutes, plus chilling
Ingredients
- 4 ounces cream cheese, softened
- 1 (15-ounce) can pure pumpkin purée
- 1/3 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 1/2 cups cold heavy cream
- 1/3 cup confectioners’ sugar
- About 45 gingersnap cookies
Instructions
- Beat the cream cheese, pumpkin, brown sugar and pumpkin pie spice until smooth.
- Whip the cream with the confectioners’ sugar to firm peaks. Fold two-thirds into the pumpkin mixture and refrigerate the rest.
- In an 8-inch square dish, alternate layers of gingersnaps and pumpkin cream, making 4 layers and ending with pumpkin cream.
- Cover and refrigerate for at least 8 hours or up to 2 days. Spread with the reserved whipped cream and crumble a couple of cookies over the top before serving.
5. No-Bake Pecan Pie Bars
A buttery graham cracker crust is topped with a thick, caramel-like pecan filling cooked on the stovetop, so the bars taste like pecan pie without the oven. They set firm in the fridge and cut into neat squares.
Servings: 16
Total time: 25 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 topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/4 cup pure maple syrup
- 1/4 teaspoon kosher salt
- 2 cups chopped toasted pecans
Instructions
- Line an 8-inch square pan with parchment paper, leaving an overhang. Mix the crust ingredients, press firmly into the pan and refrigerate.
- In a saucepan, combine the butter, brown sugar, cream, maple syrup and salt over medium heat and bring to a boil. Boil for 3 minutes, stirring constantly.
- Remove from the heat, stir in the pecans and let cool for 5 minutes.
- Spread the topping over the crust and refrigerate for at least 2 hours, until firm. Cut into 16 squares and store in the refrigerator.
6. No-Bake Pecan Pie Bites
Dates, toasted pecans, maple syrup and cinnamon blitzed in a food processor roll into chewy bites that taste remarkably like pecan pie. They’re ready in 20 minutes and keep for a week in the fridge.
Servings: about 20 bites
Total time: 20 minutes
Ingredients
- 1 1/2 cups toasted pecans, plus 20 pecan halves for topping
- 1 1/2 cups pitted Medjool dates (about 14)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Pulse the toasted pecans in a food processor until finely chopped.
- Add the dates, maple syrup, cinnamon and salt and process until the mixture clumps together.
- Roll into 1-inch balls and press a pecan half on top of each.
- Refrigerate for 10 minutes to firm. Store airtight in the refrigerator for up to 1 week.
7. Chocolate Turtle Clusters
Toasted pecans topped with soft caramel and a spoonful of melted chocolate make classic turtle candies with no oven required. They’re easy to package as favors or set out with coffee after dinner.
Servings: 24 clusters
Total time: 25 minutes, plus setting
Ingredients
- 2 cups toasted pecan halves
- 1 (11-ounce) bag soft caramels, unwrapped
- 2 tablespoons heavy cream
- 8 ounces semisweet chocolate, chopped
- Flaky sea salt
Instructions
- Line a sheet pan with parchment paper and arrange the pecans in 24 clusters of 3 or 4.
- Microwave the caramels with the cream in 30-second bursts, stirring each time, until smooth. Spoon over the pecan clusters and let set for 10 minutes.
- Melt the chocolate in 30-second bursts, stirring until smooth, and spoon over the caramel. Sprinkle with flaky salt.
- Let set at room temperature for 1 hour or in the refrigerator for 20 minutes. Store airtight for up to 1 week.
8. No-Bake Chocolate Peanut Butter Pie
A fluffy peanut butter cream cheese filling piled into a chocolate cookie crust and finished with a chocolate drizzle tastes like a giant peanut butter cup. It needs a few hours to chill, so make it the day before.
Servings: 8
Total time: 20 minutes, plus chilling
Ingredients
- 1 (9-inch) store-bought chocolate cookie crust
- 8 ounces cream cheese, softened
- 3/4 cup creamy peanut butter
- 1 cup confectioners’ sugar
- 1 1/2 cups cold heavy cream
- 2 ounces semisweet chocolate, melted
- 2 tablespoons chopped roasted peanuts
Instructions
- Beat the cream cheese, peanut butter and confectioners’ sugar until smooth.
- Whip the cream to stiff peaks and fold it into the peanut butter mixture.
- Spread into the crust, cover and refrigerate for at least 4 hours or up to 2 days.
- Before serving, drizzle with the melted chocolate and sprinkle with the peanuts.
9. Chocolate Peanut Butter No-Bake Cookies
Oats stirred into a boiled mixture of butter, sugar, milk, cocoa and peanut butter set into fudgy, chewy cookies without the oven. They take about 15 minutes to make and 30 minutes to set.
Servings: about 24 cookies
Total time: 15 minutes, plus setting
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 cups sugar
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1/4 teaspoon kosher salt
- 3 cups quick-cooking oats
Instructions
- Line two sheet pans with parchment paper.
- Combine the butter, sugar, milk and cocoa in a saucepan over medium heat. Bring to a full rolling boil, stirring, and boil for exactly 1 minute.
- Remove from the heat, stir in the peanut butter and salt until melted, then stir in the oats.
- Drop heaping tablespoons onto the parchment and let set for about 30 minutes. Store airtight for up to 4 days.
10. Peanut Butter Buckeyes
Creamy peanut butter balls dipped in chocolate with a small circle left uncovered on top are a nostalgic treat that kids love to help make. They keep for a week in the fridge or a month in the freezer.
Servings: about 36 buckeyes
Total time: 45 minutes, plus chilling
Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, softened
- 3 1/2 cups confectioners’ sugar
- 1/4 teaspoon kosher salt
- 12 ounces semisweet chocolate, chopped
- 1 tablespoon coconut oil (optional)
Instructions
- Beat the peanut butter and butter until smooth, then add the confectioners’ sugar and salt and mix until the dough holds together.
- Roll into 1-inch balls, set on a parchment-lined sheet pan and chill for 30 minutes.
- Melt the chocolate with the coconut oil, if using, in 30-second bursts, stirring until smooth.
- Insert a toothpick into each ball and dip it into the chocolate, leaving a circle of peanut butter showing on top. Return to the parchment and smooth over the toothpick hole.
- Chill for 20 minutes, until set. Refrigerate for up to 1 week or freeze for up to 1 month.
11. Chocolate Truffles
Silky chocolate ganache rolled into balls and coated in cocoa makes elegant truffles from a handful of ingredients. Roll some in chopped toasted pecans for a mixed platter.
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 (optional)
Instructions
- Put the chocolate, butter and salt in a heatproof bowl. Heat the cream until steaming, pour it over and let stand for 2 minutes, then stir until smooth.
- Cover and refrigerate for about 2 hours, until firm.
- Scoop level tablespoons, roll into balls and coat in cocoa powder or chopped pecans.
- Refrigerate for up to 1 week and serve slightly chilled.
12. Cranberry Orange Cheesecake Cups
Creamy no-bake cheesecake filling with orange zest sits on a buttery graham crumb base and gets a bright topping of cranberry sauce. Served in small glasses, they look elegant and need no slicing.
Servings: 8
Total time: 25 minutes, plus chilling
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 12 ounces cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon grated orange zest
- 1 cup cold heavy cream
- 1 cup whole-berry cranberry sauce
Instructions
- Mix the graham crumbs, butter and sugar, divide among 8 small glasses and press lightly.
- Beat the cream cheese, confectioners’ sugar and orange zest until smooth.
- Whip the cream to stiff peaks and fold it into the cream cheese mixture.
- Spoon over the crumbs and top each with a spoonful of cranberry sauce. Refrigerate for at least 2 hours or up to 1 day.
13. Cranberry Fool
Whole-berry cranberry sauce swirled through sweetened whipped cream makes a pretty pink-and-red dessert that feels light after a heavy dinner. It’s a smart use for leftover cranberry sauce and takes just 5 minutes.
Servings: 6
Total time: 5 minutes
Ingredients
- 1 1/2 cups cold heavy cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon grated orange zest
- 1 1/2 cups whole-berry cranberry sauce, divided
- 1/2 cup crushed shortbread cookies
Instructions
- Whip the cream with the confectioners’ sugar and orange zest to soft peaks.
- Stir the cranberry sauce to loosen it, then fold 1 cup into the cream with just a few strokes, leaving streaks.
- Spoon into glasses, top with the remaining cranberry sauce and crushed cookies, and serve or refrigerate for up to 4 hours.
14. Cranberry Pistachio Bark
Melted dark chocolate spread thin and scattered with dried cranberries, pistachios and flaky salt sets into festive bark in about 20 minutes in the fridge. Break it into shards for a no-bake dessert that also makes a sweet host gift.
Servings: 10
Total time: 10 minutes, plus chilling
Ingredients
- 12 ounces bittersweet chocolate, chopped
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 teaspoon grated orange zest
- Flaky sea salt
Instructions
- Line a sheet pan with parchment paper.
- Melt the chocolate in the microwave in 30-second bursts, stirring each time, until smooth.
- Spread about 1/4 inch thick on the parchment and scatter the cranberries, pistachios, orange zest and flaky salt over the top, pressing lightly.
- Refrigerate for 20 to 30 minutes, until firm, then break into pieces. Store airtight for up to 1 week.
15. Apple Pie Parfaits
Cinnamon apples cooked quickly on the stovetop are layered with crunchy granola and lightly sweetened whipped cream for all the flavor of apple pie in a glass. The apples can be cooked up to three days ahead.
Servings: 6
Total time: 25 minutes
Ingredients
- 2 tablespoons unsalted butter
- 4 apples, peeled, cored and diced
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 1/2 cups granola or crushed graham crackers
Instructions
- Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon and nutmeg and cook for 8 to 10 minutes, until tender and syrupy. Stir in the lemon juice and let cool slightly.
- Whip the cream with the confectioners’ sugar to soft peaks.
- Layer granola, apples and whipped cream in 6 glasses, then repeat.
- Serve right away, or refrigerate the cooked apples for up to 3 days and assemble just before serving.
16. Caramel Apple Dip
Cream cheese whipped with brown sugar and swirled with caramel sauce and toffee bits makes a sweet, salty dip that turns sliced apples into dessert. It’s ready in 10 minutes and keeps in the fridge for days.
Servings: 8
Total time: 10 minutes
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup packed light brown sugar
- 1/2 cup caramel sauce, divided
- 1/3 cup toffee bits
- Pinch of flaky sea salt
- 4 crisp apples, sliced
- 1 tablespoon fresh lemon juice
Instructions
- Beat the cream cheese and brown sugar until smooth, then beat in 1/4 cup of the caramel sauce.
- Spread in a shallow dish, drizzle with the remaining caramel and sprinkle with the toffee bits and flaky salt.
- Toss the apple slices with the lemon juice and arrange them around the dip. Refrigerate leftover dip for up to 3 days.
17. Pumpkin Tiramisu
Coffee-dipped ladyfingers layered with a fluffy pumpkin mascarpone cream make a fall twist on the Italian classic, with no eggs and no oven. It needs at least six hours in the fridge, so it’s perfect for making the day before.
Servings: 10
Total time: 30 minutes, plus chilling
Ingredients
- 8 ounces mascarpone, at room temperature
- 1 cup pure pumpkin purée
- 2/3 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups cold heavy cream
- 1 1/2 cups strong brewed coffee, cooled
- 1 (7-ounce) package crisp ladyfingers (about 24)
- 1 tablespoon unsweetened cocoa powder
- Pinch of ground cinnamon
Instructions
- Beat the mascarpone, pumpkin, brown sugar and pumpkin pie spice until smooth. Whip the cream to stiff peaks and fold it in.
- Pour the coffee into a shallow dish. Dip half the ladyfingers quickly, 1 to 2 seconds each, and arrange in an 8-inch square dish.
- Spread with half the pumpkin cream, then repeat with the remaining ladyfingers and cream.
- Cover and refrigerate for at least 6 hours or up to 2 days. Dust with cocoa and cinnamon before serving.
18. Maple Walnut Fudge
White chocolate melted with sweetened condensed milk and real maple syrup sets into creamy fudge studded with toasted walnuts. It takes 15 minutes on the stove and keeps for two weeks.
Servings: 36 pieces
Total time: 15 minutes, plus chilling
Ingredients
- 3 cups (18 ounces) white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1/4 teaspoon kosher salt
- 1 cup toasted walnuts, chopped
Instructions
- Line an 8-inch square pan with parchment paper, leaving an overhang.
- Stir the white chocolate, condensed milk, butter and maple syrup in a heavy saucepan over low heat for 5 to 8 minutes, until smooth, without boiling.
- Stir in the salt and walnuts, spread in the pan and refrigerate for about 2 hours, until firm.
- Cut into 36 squares and store in the refrigerator for up to 2 weeks.
19. Pumpkin Spice Fudge
White chocolate, sweetened condensed milk and pumpkin pie spice melt together into creamy fudge with the flavor of a pumpkin latte. Toasted pecans on top add crunch, and it keeps for two weeks.
Servings: 36 pieces
Total time: 10 minutes, plus chilling
Ingredients
- 3 cups (18 ounces) white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of kosher salt
- 1/3 cup chopped toasted pecans
Instructions
- Line an 8-inch square pan with parchment paper, leaving an overhang.
- Stir the white chocolate, condensed milk and butter in a heavy saucepan over low heat until smooth, without boiling.
- Stir in the pumpkin pie spice and salt, spread in the pan and sprinkle with the pecans, pressing lightly.
- Refrigerate for about 2 hours, until firm. Cut into 36 squares and store in the refrigerator for up to 2 weeks.
20. Pecan Pralines
Brown sugar, cream and butter cooked to the soft-ball stage and beaten with toasted pecans set into creamy, melt-in-your-mouth Southern candies. A candy thermometer makes them easy to get right.
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
- Line two sheet pans with parchment paper.
- Combine both sugars, the cream, butter and salt in a heavy saucepan over medium heat and stir until the sugar dissolves.
- Boil without stirring until a candy thermometer reads 236°F (113°C), 8 to 10 minutes.
- Remove from the heat, add the pecans and stir vigorously for 1 to 3 minutes, until the mixture thickens and turns creamy.
- Quickly drop by tablespoons onto the parchment and let set for 20 to 30 minutes. Store airtight for up to 1 week.
21. Chocolate Eclair Cake
Layers of graham crackers and creamy pudding soften in the fridge into a cake-like texture under a glossy chocolate glaze. It’s an old-fashioned potluck favorite that feeds a crowd from one 9 x 13-inch dish.
Servings: 15
Total time: 25 minutes, plus chilling
Ingredients
For the layers:
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 3 cups cold whole milk
- 2 cups cold heavy cream
- 1 (14.4-ounce) box graham crackers
For the glaze:
- 1/2 cup heavy cream
- 6 ounces semisweet chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
- Whisk the pudding mix and milk for 2 minutes, then let stand for 5 minutes to thicken.
- Whip the cream to stiff peaks and fold it into the pudding.
- Line a 9 x 13-inch dish with a layer of graham crackers, spread with half the pudding, add another layer of crackers, then the remaining pudding and a final layer of crackers.
- For the glaze, heat the cream until steaming, pour over the chocolate and butter and stir until smooth. Cool for 5 minutes, then spread over the top.
- Cover and refrigerate for at least 8 hours or overnight before cutting.
22. Banana Pudding
Layers of vanilla wafers, sliced bananas and a creamy pudding lightened with whipped cream make this Southern classic a welcome change of pace on the dessert table. Make it a few hours ahead so the wafers soften into a cake-like texture.
Servings: 12
Total time: 25 minutes, plus chilling
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups cold whole milk
- 1 (3.4-ounce) box instant vanilla pudding mix
- 2 cups cold heavy cream
- 1 (11-ounce) box vanilla wafers
- 5 ripe bananas, sliced
Instructions
- Whisk the condensed milk, milk and pudding mix for 2 minutes, then refrigerate for 5 minutes to thicken.
- Whip the cream to stiff peaks. Fold two-thirds into the pudding and refrigerate the rest.
- In a 3-quart dish, layer wafers, bananas and pudding, repeating three times and saving a few wafers.
- Top with the reserved whipped cream and crushed wafers. Refrigerate for at least 4 hours or up to 1 day.
23. Pumpkin Cheesecake Truffles
Crushed gingersnaps mixed with cream cheese and pumpkin roll into soft truffles that get dipped in white chocolate and dusted with cinnamon. They taste like bite-sized pumpkin cheesecake and freeze beautifully.
Servings: about 30 truffles
Total time: 45 minutes, plus chilling
Ingredients
- 2 1/2 cups finely crushed gingersnaps (about 45 cookies)
- 4 ounces cream cheese, softened
- 1/3 cup pure pumpkin purée, blotted with paper towels
- 1/4 cup confectioners’ sugar
- 1 teaspoon pumpkin pie spice
- 12 ounces white chocolate, chopped
- Pinch of ground cinnamon
Instructions
- Mix the gingersnap crumbs, cream cheese, pumpkin, confectioners’ sugar and pumpkin pie spice until combined.
- Roll into 1-inch balls, place on a parchment-lined pan and freeze for 20 minutes.
- Melt the white chocolate in 30-second bursts at 50 percent power, stirring until smooth. Dip the balls, return to the parchment and dust with cinnamon.
- Chill for 20 minutes, until set. Refrigerate for up to 5 days or freeze for up to 1 month.
24. Chocolate Cookie Truffles
Chocolate sandwich cookies blitzed with cream cheese and dipped in melted chocolate make rich, fudgy truffles with almost no effort. A drizzle of white chocolate gives them a pretty finish.
Servings: about 40 truffles
Total time: 40 minutes, plus chilling
Ingredients
- 1 (14.3-ounce) package chocolate sandwich cookies (about 36)
- 8 ounces cream cheese, softened
- 12 ounces semisweet chocolate, chopped
- 2 ounces white chocolate, melted (optional)
Instructions
- Process the cookies to fine crumbs in a food processor, then add the cream cheese and process until combined.
- Roll into 1-inch balls, place on a parchment-lined pan and freeze for 20 minutes.
- Melt the semisweet chocolate in 30-second bursts, stirring until smooth. Dip the balls and return them to the parchment.
- Drizzle with the white chocolate, if using, and chill for 20 minutes. Refrigerate for up to 1 week.
25. Coconut Cream Pie
A rich coconut custard cooked on the stovetop sets in a store-bought graham cracker crust under clouds of whipped cream and toasted coconut. It’s cool, creamy and a welcome change from all the spiced pies.
Servings: 8
Total time: 35 minutes, plus chilling
Ingredients
- 1 (9-inch) store-bought graham cracker crust
- 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
- Whisk the sugar, cornstarch and salt in a saucepan, then whisk in the coconut milk, whole milk and egg yolks.
- Cook over medium heat, whisking constantly, for 6 to 8 minutes, until thick and bubbling for 1 minute and at least 160°F (71°C).
- Remove from the heat and 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.
- Toast the remaining coconut in a dry skillet over medium heat for 3 to 4 minutes, stirring, until golden.
- Whip the cream with the confectioners’ sugar, spread over the pie and sprinkle with the toasted coconut.
26. Chocolate Pots de Crème
Rich chocolate custards cooked on the stovetop and poured into small cups need about 20 minutes of work and then chill on their own. Make them up to three days ahead so dessert is waiting in the fridge.
Servings: 6
Total time: 25 minutes, plus chilling
Ingredients
- 6 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1/4 cup sugar
- Pinch of kosher salt
- Whipped cream and shaved chocolate, for serving
Instructions
- Put the chocolate in a heatproof bowl with a fine-mesh strainer set over it.
- Heat the cream and milk until steaming. Whisk the egg yolks, sugar and salt in a bowl, then slowly whisk in the hot cream.
- Return to the saucepan and cook over medium-low heat, stirring constantly, for 4 to 6 minutes, until it coats a spoon and reaches 170°F (77°C).
- Strain over the chocolate, let stand for 2 minutes and whisk until smooth.
- Divide among 6 small cups, cool for 30 minutes, then cover and refrigerate for at least 4 hours or up to 3 days. Top with whipped cream and shaved chocolate.
27. Butterscotch Pudding
Dark brown sugar cooked with butter until deeply caramelized gives this silky stovetop pudding real butterscotch flavor in about 25 minutes. Chill it in small cups and top with whipped cream and flaky salt.
Servings: 6
Total time: 25 minutes, plus chilling
Ingredients
- 4 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- 1/2 teaspoon kosher salt
- 2 1/2 cups whole milk, divided
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 3 large egg yolks
- Whipped cream and flaky sea salt, for serving
Instructions
- Melt the butter in a saucepan over medium heat, add the brown sugar and salt and cook, stirring, for 3 to 4 minutes, until bubbling and fragrant.
- Slowly whisk in 2 cups of the milk and the cream and heat until steaming and smooth.
- Whisk the cornstarch with the remaining 1/2 cup milk, then whisk in the yolks. Temper with about 1 cup of the hot mixture, then pour it all back into the pan.
- Cook, whisking constantly, for 3 to 5 minutes, until thick and bubbling and 160°F (71°C). Strain into 6 cups, press plastic wrap onto the surface and chill for at least 2 hours.
- Top with whipped cream and a pinch of flaky salt.
28. Stovetop Cinnamon Rice Pudding
Rice simmered slowly in milk with sugar and a cinnamon stick turns creamy and comforting, with plump raisins stirred in at the end. Serve it warm or chilled with a dusting of cinnamon.
Servings: 6
Total time: 50 minutes
Ingredients
- 3/4 cup Arborio or medium-grain rice
- 1 1/2 cups water
- 1/4 teaspoon kosher salt
- 4 cups whole milk
- 1/2 cup sugar
- 1 cinnamon stick
- 1/2 cup raisins or dried cranberries
- 1 teaspoon grated orange zest
- Ground cinnamon, for serving
Instructions
- Bring the rice, water and salt to a boil in a saucepan, then cover and simmer for 10 minutes, until the water is absorbed.
- Add the milk, sugar and cinnamon stick and simmer uncovered over medium-low heat for 25 to 30 minutes, stirring often, until creamy and the rice is tender.
- Stir in the raisins and orange zest and cook for 2 minutes more. Remove the cinnamon stick.
- Serve warm, or chill and loosen with a splash of milk before serving. Dust with cinnamon.
29. No-Churn Pumpkin Ice Cream
Whipped cream folded into sweetened condensed milk, pumpkin and spice freezes into creamy, scoopable ice cream with no machine. Toasted pecans on top add a little crunch.
Servings: 8
Total time: 15 minutes, plus freezing
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 cup pure pumpkin purée
- 2 teaspoons pumpkin pie spice
- Pinch of kosher salt
- 2 cups cold heavy cream
- 1/2 cup chopped toasted pecans
Instructions
- Whisk the condensed milk, pumpkin, pumpkin pie spice and salt in a large bowl.
- Whip the cream to stiff peaks and fold it into the pumpkin mixture.
- Spread in a 9 x 5-inch loaf pan, sprinkle with the pecans, cover and freeze for at least 6 hours.
- Let stand for 5 to 10 minutes before scooping. Keeps frozen for up to 2 weeks.
30. Gingersnap Ice Cream Sandwiches
Slightly softened vanilla or pumpkin ice cream sandwiched between crisp gingersnaps makes a spiced, crunchy and creamy treat in minutes. Roll the edges in chopped pecans or toffee bits for extra flair.
Servings: 8
Total time: 10 minutes
Ingredients
- 1 pint vanilla or pumpkin ice cream
- 16 large gingersnap cookies
- 1/3 cup finely chopped toasted pecans or toffee bits
Instructions
- Let the ice cream stand at room temperature for 3 to 4 minutes to soften slightly.
- Place about 1/4 cup ice cream on the flat side of 8 cookies and top with the remaining cookies, pressing gently.
- Roll the edges in the pecans or toffee bits and serve, or wrap individually and freeze for up to 1 week.
31. Chocolate Fondue
Warm cream poured over good chocolate melts into a silky fondue in minutes, ready for dipping pound cake, pears, apples and strawberries. Set it in the middle of the table and dessert becomes a relaxed after-dinner activity.
Servings: 6
Total time: 10 minutes
Ingredients
- 3/4 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- Pinch of kosher salt
- 1/4 teaspoon ground cinnamon (optional)
- Cubed pound cake, sliced pears and apples and strawberries, for dipping
Instructions
- Heat the cream until steaming and just simmering at the edges.
- Pour over the chocolate, let stand for 1 minute, then whisk until smooth. Whisk in the salt and cinnamon, if using.
- Transfer to a warm fondue pot or small bowl and arrange the dippers around it. Rewarm briefly in the microwave if it thickens.
32. Honey Ricotta with Pears and Walnuts
Whole-milk ricotta whipped with honey and orange zest and topped with ripe pear slices and toasted walnuts is a simple, elegant dessert that feels light after a big dinner. It takes about 5 minutes to put together.
Servings: 4
Total time: 5 minutes
Ingredients
- 2 cups whole-milk ricotta
- 3 tablespoons honey, plus more for drizzling
- 1 teaspoon grated orange zest
- Pinch of kosher salt
- 2 ripe pears, cored and thinly sliced
- 1/3 cup toasted walnuts, chopped
- Pinch of ground cinnamon
Instructions
- Whisk the ricotta, honey, orange zest and salt vigorously for about 1 minute, until smooth and fluffy.
- Divide among 4 bowls and top with the pear slices and walnuts.
- Drizzle with more honey, dust with cinnamon and serve.
33. Chocolate Cream Pie
Silky stovetop chocolate pudding poured into a chocolate cookie crust and topped with whipped cream is a classic, crowd-pleasing pie that never sees the oven. It sets in the fridge in about four hours.
Servings: 8
Total time: 30 minutes, plus chilling
Ingredients
- 1 (9-inch) store-bought chocolate cookie crust
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 3 cups whole milk
- 4 large egg yolks
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 1/2 cups cold heavy cream
- 2 tablespoons confectioners’ sugar
- Shaved chocolate, for garnish
Instructions
- Whisk the sugar, cornstarch, cocoa and salt in a saucepan, then whisk in the milk and egg yolks.
- Cook over medium heat, whisking constantly, for 8 to 10 minutes, until thick and bubbling for 1 minute and at least 160°F (71°C).
- Remove from the heat and whisk in the chocolate and butter until smooth. Pour into the crust, press plastic wrap onto the surface and refrigerate for at least 4 hours.
- Whip the cream with the confectioners’ sugar, spread over the pie and garnish with shaved chocolate.
34. Snickerdoodle Cookie Dough Bites
Eggless cookie dough flavored like a snickerdoodle and rolled in cinnamon sugar is safe to eat straight from the fridge because the flour is heat-treated first. Kids love rolling them, and they keep for a week.
Servings: about 24 bites
Total time: 25 minutes, plus chilling
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar, plus 3 tablespoons for rolling
- 1/3 cup packed light brown sugar
- 2 tablespoons whole milk
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
Instructions
- Microwave the flour in a bowl in 30-second bursts, stirring each time, until it reaches 165°F (74°C) on a thermometer. Let cool completely and sift out any lumps.
- Beat the butter, 1/3 cup granulated sugar and the brown sugar until creamy. Add the milk, cream of tartar and salt, then mix in the flour until a dough forms.
- Mix the remaining 3 tablespoons sugar with the cinnamon. Roll the dough into 1-inch balls and coat in the cinnamon sugar.
- Chill for 15 minutes. Store airtight in the refrigerator for up to 1 week.
35. Maple Pecan Caramel Corn
Freshly popped popcorn tossed with a stovetop maple and brown sugar caramel and toasted pecans makes a crunchy treat for grazing all afternoon. Spread it out to cool and it hardens into clusters in about 20 minutes.
Servings: 10 (about 10 cups)
Total time: 25 minutes, plus cooling
Ingredients
- 10 cups popped popcorn (from about 1/3 cup kernels), unpopped kernels removed
- 1 1/2 cups toasted pecan halves
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1/3 cup pure maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
Instructions
- Line two sheet pans with parchment paper and put the popcorn and pecans in a very large bowl.
- In a saucepan, melt the butter with the brown sugar, maple syrup and salt over medium heat. Bring to a boil and cook without stirring until a candy thermometer reads 280°F (138°C), 5 to 7 minutes.
- Remove from the heat and stir in the baking soda; it will foam.
- Pour over the popcorn and toss quickly with two greased spatulas until coated. Spread on the pans and cool for 20 minutes, then break into clusters. Store airtight for up to 1 week.
