20+ Unique Thanksgiving Desserts
Thanksgiving dessert doesn't always mean pie. I'll show you tons of unique and easy desserts that take sweet fall flavors to a new level.
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dessert
Cuisine: American
Keyword: Thanksgiving Desserts, Thanksgiving Recipes
Servings: 8 slices
Pie Crust
- 1 ¼ cup almond flour
- ½ cup cassava flour
- ¼ teaspoon sea salt
- 5 tablespoons cold butter or organic palm shortening for dairy-free
- 1 large egg beaten
- 2 tablespoons cold water
To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter using a pastry cutter or your fingers until you have a crumbly mixture.
Add the egg and one tablespoon of water into the bowl. Use your hands to knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
Preheat your oven to 350°F. Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan. Use a fork to piece a few holes in the bottom of the dough.
Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
In a large mixing bowl, combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend all ingredients together for one minute.
Pour the filling mixture into the pre-cooked pie crust and place it back in the oven for 50 to 60 minutes.
Remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.
Calories: 324kcal | Carbohydrates: 28g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 247mg | Potassium: 220mg | Fiber: 3g | Sugar: 14g | Vitamin A: 8615IU | Vitamin C: 2.9mg | Calcium: 106mg | Iron: 2.8mg