Spiced Pumpkin Cake
A welcome addition to the holiday table, this simple frosted layer cake can be made with either canned or homemade puréed pumpkin. Todd Coleman
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"Persimmon
Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town’s pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.

Chocolate Spice-Cake Pudding

Replacing bread with chocolate spice cake adds richness and dark chocolate flavor to this pudding.

Indian Pudding

Vanilla ice cream makes the perfect topper for a warm, molasses-sweetened Indian Pudding.
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See the Recipe Christopher Hirsheimer

Sweet Potato Bread Pudding

A Cajun-inspired dessert comes from the home of Marcia Ball, blues singer and piano player.
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See the Recipe Hugh Palmer

Honey Ice Cream

Serve this simple, elegant ice cream with fresh fruit or on top of warm bread pudding. See the recipe for Honey Ice Cream »
"Ricotta

Ricotta and Coffee Mousse

Elegant and easy to prepare, a classic mousse flavored with espresso and topped with a dusting of chocolate is a great way to end a romantic meal.

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Impress your guests with a show-stopping layer cake stuffed with a luscious custard filling and topped with meringue frosting.

Baked Apples with Caramel Sauce

Fuji apples hold their shape perfectly when baked and coated in caramel.

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There’s nothing like homemade rice pudding—creamy, sweet, and comforting. The brown sugar lends a caramel-like sweetness, while cinnamon and rum-soaked raisins add warmth and depth. Get the recipe for Cinnamon Rice Pudding »
"Spiced

Spiced Pumpkin Cake

A welcome addition to the holiday table, this simple frosted layer cake can be made with either canned or homemade puréed pumpkin.

Apple Cider-Cinnamon Ice Cream

A refreshing, seasonal ice cream is a satisfying way to end your Thanksgiving meal. See the recipe for Apple Cider-Cinnamon Ice Cream »
"Pumpkin

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The dessert’s delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water. Both the desserts need to be made at least a day before serving, and the ice cream can be made up to a week before serving.To save yourself more time on Thanksgiving day, you can also make the soup and the chutney up to two days ahead. Get the recipe for Pumpkin Cheesecake with Gingersnap and Hazelnut Crust »
"Sweet

Sweet Potato Cake

Layers of spiced sweet potato cake alternate with marshmallowy meringue icing in a rich dessert that’s a riff on the classic Thanksgiving side.
"Carrot
Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding.
"Mexican

Mexican Bread Pudding (Capirotada)

This satisfying dessert uses piloncillo, a type of brown sugar used in Mexican cooking. Get the recipe for Mexican Bread Pudding (Capirotada) »
"Pumpkin

Pumpkin Spice Cake with Mascarpone

This batter also makes delicious muffins, perfect for a day-after-Thanksgiving brunch.

Pumpkin Pecan Gingersnap Ice Cream

Use up leftover pumpkin or squash puree in a sweet, spiced ice cream.
"Pumpkin

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Pecan Cream Cake
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Cajeta, a homemade caramel used in traditional Mexican desserts, is a terrific sauce to have on hand for drizzling over ice cream or baked treats. Get the recipe for Crepes Cajeta »

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