11 Pecan Desserts for Thanksgiving

Pecans are a Thanksgiving essential, and they shine in far more than the classic pie. This collection gathers buttery, toasty pecan desserts for every kind of holiday table, from pecan pie and chocolate pecan pie bars to pralines, snowball cookies, a butter pecan Bundt cake and turtle brownies.

For the best flavor, toast the pecans first in a 350°F oven for 6 to 8 minutes, until fragrant, and let them cool before using. Many of these desserts can be made a day or more ahead, and several make lovely gifts for guests to take home.

1. 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 20 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch pie crust, homemade or store-bought
• 3 large eggs
• 1 cup dark corn syrup
• 3/4 cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 cups toasted pecan halves

Instructions

1. Preheat the oven to 350°F (175°C). Fit the crust into a 9-inch pie plate (not deep-dish), crimp the edge and chill for 15 minutes.
2. Whisk the eggs, corn syrup, brown sugar, butter, salt and vanilla seeds, if using, until smooth.
3. Arrange 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 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 for up to 3 days and bring to room temperature before serving.

2. Chocolate Pecan Pie Bars

A press-in shortbread crust topped with a gooey brown sugar filling, toasted pecans and chocolate chips tastes like chocolate pecan pie in an easy bar. They cut into 24 squares and keep for days.

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 cups chopped toasted pecans
• 1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
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. Scatter the pecans and chocolate chips over the hot crust and pour the filling over them.
4. Bake for 25 to 30 minutes, until set with a slight wobble in the center and 200°F (93°C).
5. Cool completely, chill for 1 hour and cut into 24 bars.

3. 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. Wrap them in wax paper for easy party favors.

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 the mixture thickens and turns creamy.
5. Quickly drop by tablespoons onto the parchment and let set for 30 minutes. Store airtight for up to 1 week.

4. Butter Pecan Bundt Cake

A tender brown sugar Bundt cake loaded with toasted pecans is finished with a glossy brown sugar glaze and more pecans on top. It’s a lovely make-ahead dessert that stays moist for days.

Servings: 16

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the cake:

• Butter and flour, for the pan
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1 1/2 cups toasted pecans, finely chopped

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
• 1/3 cup chopped toasted pecans

Instructions

1. Preheat the oven to 350°F (175°C) and butter and flour a 10- to 12-cup Bundt pan.
2. Beat the butter and both sugars for 4 minutes, until fluffy, then beat in the eggs one at a time.
3. Whisk the flour, baking powder, baking soda and salt and add in three parts, alternating with the buttermilk. Fold in the pecans.
4. Bake for 55 to 65 minutes, until a skewer comes out clean. Cool for 15 minutes, then turn out and cool completely.
5. For the glaze, boil the butter, brown sugar, cream and salt for 1 minute, whisk in the confectioners’ sugar, pour over the cake and sprinkle with the pecans.

5. Pecan Snowball Cookies

Buttery little cookies packed with toasted pecans are rolled in confectioners’ sugar twice for a snowy coating that stays put. They melt in your mouth and keep for a week.

Servings: about 36 cookies

Total time: 50 minutes, plus chilling

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup confectioners’ sugar, plus 1 1/2 cups for rolling
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 cup toasted pecans, finely chopped

Instructions

1. Beat the butter and 1/2 cup confectioners’ sugar until creamy. Add the flour and salt on low, then stir in the pecans. Chill for 30 minutes.
2. Preheat the oven to 350°F (175°C) and line sheet pans with parchment. Roll the dough into 1-inch balls and place 1 inch apart.
3. Bake for 12 to 15 minutes, until the bottoms are lightly golden.
4. Cool for 5 minutes, roll in confectioners’ sugar, cool completely and roll again. Store airtight for up to 1 week.

6. Maple Candied Pecans

Pecan halves baked with maple syrup, brown sugar, cinnamon and a pinch of cayenne turn glossy, crunchy and a little bit spicy. Set them out with coffee after dinner or package them as host gifts.

Servings: about 3 cups

Total time: 30 minutes

Ingredients

• 3 cups pecan halves
• 1/3 cup pure maple syrup
• 2 tablespoons light brown sugar
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• Pinch of cayenne pepper
• 1/2 teaspoon flaky sea salt

Instructions

1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment paper.
2. Toss the pecans with the maple syrup, brown sugar, butter, cinnamon and cayenne until coated.
3. Spread in a single layer and bake for 15 to 20 minutes, stirring once, until glazed and fragrant.
4. Sprinkle with the flaky salt, separate the pecans while warm and cool completely. Store airtight for up to 2 weeks.

7. Pecan Tassies

Tender cream cheese pastry cups are filled with a gooey brown sugar pecan filling for two-bite tarts that taste like mini pecan pies. They’re a Southern holiday classic.

Servings: 24 tassies

Total time: 1 hour, plus chilling

Ingredients

For the pastry:

• 3 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup all-purpose flour

For the filling:

• 1 large egg
• 3/4 cup packed light brown sugar
• 1 tablespoon unsalted butter, melted
• Pinch of kosher salt
• 2/3 cup finely chopped toasted pecans

Instructions

1. Beat the cream cheese and butter until smooth, then mix in the flour. Chill for 30 minutes.
2. Preheat the oven to 325°F (165°C). Roll the dough into 24 balls and press into the bottom and up the sides of a 24-cup mini muffin tin.
3. Whisk the egg, brown sugar, butter and salt, then stir in the pecans. Spoon into the pastry cups.
4. Bake for 25 minutes, until the pastry is golden and the filling is set and reads 160°F (71°C).
5. Cool in the pan for 10 minutes, then run a knife around each and lift out. Store airtight for up to 4 days.

8. Turtle Brownies

Fudgy chocolate brownies are topped with caramel, toasted pecans and melted chocolate chips for all the flavors of turtle candy. They’re rich, so cut them into small squares.

Servings: 24

Total time: 50 minutes, plus cooling

Ingredients

For the brownies:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 6 ounces bittersweet chocolate, chopped
• 1 1/2 cups sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt

For the topping:

• 1 cup thick caramel sauce
• 1 1/2 cups toasted pecan halves
• 1 cup semisweet chocolate chips
• Flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Melt the butter and chocolate together, whisk in the sugar and eggs, then stir in the flour, cocoa and salt. Spread in the pan.
3. Bake for 20 minutes, until just set.
4. Drizzle with the caramel, scatter the pecans and chocolate chips over the top and bake for 5 to 8 minutes more, until the chips are glossy.
5. Sprinkle with flaky salt, cool completely and cut into 24 squares.

9. Pecan Pie Bread Pudding

Brioche cubes soaked in a brown sugar custard bake under a crunchy pecan streusel, giving you the flavors of pecan pie in a warm, spoonable dessert. Serve it with whipped cream or ice cream.

Servings: 10

Total time: 1 hour 15 minutes

Ingredients

For the pudding:

• Butter, for the dish
• 8 cups cubed brioche or challah
• 5 large eggs
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup packed light brown sugar
• 1/4 cup dark corn syrup
• 4 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt

For the topping:

• 1 1/2 cups chopped pecans
• 1/3 cup packed light brown sugar
• 3 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish. Spread the bread cubes in the dish.
2. Whisk the eggs, milk, cream, brown sugar, corn syrup, melted butter, cinnamon and salt. Pour over the bread, press down and soak for 15 minutes.
3. Toss the pecans with the brown sugar and melted butter and sprinkle over the top.
4. Bake for 45 to 55 minutes, until puffed and golden and the center reads 160°F (71°C).
5. Cool for 10 minutes and serve warm.

10. Chocolate Pecan Tart

A buttery press-in tart crust holds a gooey brown sugar filling studded with bittersweet chocolate and glossy pecan halves. It’s an elegant, sliceable twist on chocolate pecan pie.

Servings: 10

Total time: 1 hour 15 minutes, plus cooling

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:

• 3 large eggs
• 3/4 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt
• 3/4 cup chopped bittersweet chocolate
• 1 1/2 cups toasted pecan halves

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 freeze for 20 minutes.
2. Preheat the oven to 375°F (190°C) and bake the crust for 15 minutes, until lightly golden. Reduce the oven to 350°F (175°C).
3. Whisk the eggs, corn syrup, brown sugar, butter and salt. Scatter the chocolate in the crust, arrange the pecans on top and pour the filling over them.
4. Bake for 30 to 35 minutes, until set with a slight wobble and 200°F (93°C).
5. Cool completely before slicing. Store covered in the refrigerator for up to 3 days.

11. No-Churn Butter Pecan Ice Cream

Pecans toasted in butter are folded into a rich no-churn base made with browned butter and sweetened condensed milk. It’s the perfect scoop alongside pumpkin or apple pie.

Servings: 8

Total time: 20 minutes, plus freezing

Ingredients

• 5 tablespoons unsalted butter, divided
• 1 cup chopped pecans
• 1/4 teaspoon kosher salt
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons light brown sugar
• 2 cups cold heavy cream

Instructions

1. Melt 2 tablespoons of the butter in a skillet, add the pecans and salt and toast for 4 to 5 minutes, until fragrant. Cool completely.
2. Brown the remaining 3 tablespoons butter in a small saucepan until golden and nutty, then cool for 10 minutes.
3. Whisk the condensed milk, brown sugar and browned butter in a large bowl.
4. Whip the cream to stiff peaks and fold it in, along with most of the pecans.
5. Spread in a 9 x 5-inch loaf pan, sprinkle with the remaining pecans, cover and freeze for at least 6 hours or up to 2 weeks.