Last-Minute Thanksgiving Dessert Recipes

You may have finished your Thanksgiving grocery shopping days ago, but there are many home cooks who are still scrambling to piece together their Turkey Day feast. I know because I just drove past a parking lot full of them outside our local market. (Hard-core shoppers and it’s not even Black Friday yet.)

Regardless, it just goes to show that there are some people out there who have yet to finalize their Thanksgiving menu yet. If you are still searching for the perfect dessert to share on this day of giving thanks, then consider the simple pumpkin creations listed below:



3 cups crushed graham cracker crumbs, divided

1/2 cup sugar

1 stick butter, melted

1 (29-ounce) can pumpkin

1 cup cold milk

2 (6-ounce) packages instant vanilla pudding

3 tablespoons pumpkin pie spice

1 (12-ounce) container Cool Whip, thawed PLUS for garnish


Preheat oven to 350 degrees.

Mix 2 3/4 cup graham cracker crumbs, butter and sugar together. Press into a 9 by13-inch pan. Bake for 10 to 12 minutes. Let cool.

Meanwhile, beat pumpkin, milk, pudding, and pie spice until well blended. Fold in whipped topping. Spoon mixture over cooled crust.

Top with extra whipped cream and remaining graham cracker crumbs before serving.



3 large eggs

1 cup sugar

2/3 cup pumpkin, cooked

1 teaspoon lemon juice

1 teaspoon ginger

1 teaspoon nutmeg

1 teaspoon salt

1 teaspoon baking powder

2 teaspoon cinnamon

1/2 cup nuts

3/4 cup flour

Ingredients for Filling:

12 oz. cream cheese

4 tablespoons butter

1 cup powdered sugar

1/2 teaspoon vanilla

Mix ingredients together and stir in 8 oz. of cool whip.


Preheat oven to 375 degrees.

Line a 15 1/2 jelly roll pan with wax paper, grease the wax paper.

Mix eggs and sugar until creamy. Mix in pumpkin and lemon juice. Stir in flour, baking powder and spices. Fold into pumpkin mixture. Pour into pan. Sprinkle nuts on top. Bake 10 minutes.

Sprinkle powdered sugar on a clean thin towel. Remove from oven and let cool for just a couple of minutes. Place cake on towel, remove wax paper and roll towel and cake together. Leave until cool. Unroll cake and spread filling onto cake. Re-roll, slice and serve.

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This entry was posted in Pumpkin recipes and tagged , , , , by Michele Cheplic. Bookmark the permalink.
Michele Cheplic

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.