10 Thanksgiving Desserts Your Family Will Love

Thanksgiving is a time for gathering around the table, sharing wonderful food, and celebrating the traditions that bring families together. And while the turkey and all those delicious side dishes may be the stars of the holiday meal, there’s always something special about the Thanksgiving desserts!

This collection of 10 Thanksgiving dessert recipes comes straight from my Mom’s kitchen. These are the pies, cakes, cookies, and old-fashioned family favorites she lovingly prepared for holidays and special occasions, many from recipes that are more than 50 years old.

You’ll find traditional favorites like homemade pumpkin pie, pecan pie, and French Cream Apple Pie, along with some wonderfully nostalgic treats, including Mama’s Amish Pudding, Dream Cherry Pie, and her famous Hollywood Squares—chocolate peanut butter bars that generations of Northeast Ohio schoolchildren will remember.

Some of these Thanksgiving desserts are rich and decadent, others are light and creamy, and most can be made ahead to make holiday preparations a little easier. But they all have one thing in common: they’re recipes worth sharing.

I’ve included Mama’s original ingredients and instructions, along with a few helpful baking tips and personal memories that make each dessert so special.

Whether you’re planning your Thanksgiving menu, looking for an old-fashioned family recipe, or hoping to start a new holiday tradition, I hope you’ll find something here that brings a little extra sweetness to your celebration.

Now, let’s head into Mama’s kitchen and discover ten delicious Thanksgiving desserts made with love!

Jump to a Thanksgiving Dessert Recipe

Looking for a particular dessert? Click any recipe below to jump directly to Mama’s recipe!

1. Mama’s French Cream Apple Pie
2. Mama’s Old-Fashioned Pumpkin Pie
3. Mama’s Old-Fashioned Pecan Pie
4. Mama’s Pumpkin Bars with Cream Cheese Frosting
5. Mama’s Old-Fashioned Red Velvet Cake
6. Mama’s Old-Fashioned Amish Pudding
7. Mama’s Old-Fashioned Lemon Dessert
8. Mama’s Dream Cherry Pie
9. Mama’s Hollywood Squares (Peanut Butter Bars)
10. Mama’s Old-Fashioned Unbaked Cookies

 

1. Mama’s French Cream Apple Pie

This isn’t your ordinary apple pie! Mama’s French Cream Apple Pie combines tender, cinnamon-spiced apples with a flaky, golden crust and a rich, velvety cream sauce that makes every bite something special.

The secret is in the finishing touch. After the pie comes out of the oven, a luscious homemade cream sauce is carefully poured through an opening in the top crust, allowing it to settle among the warm apples. It’s an old-fashioned family favorite that’s perfect for Thanksgiving and other special occasions.

Ingredients

For the Homemade Double Pie Crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 6–7 tablespoons water

Time-saving tip: You can substitute two store-bought, ready-to-use pie crusts for the homemade pastry. The pie is still delicious!

For the Apple Filling

• 5 cups peeled, cored, and sliced baking apples
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon grated lemon rind
• 2 tablespoons butter
• Additional sugar and cinnamon for sprinkling over the crust

For the French Cream Sauce

• 2 eggs, slightly beaten
• 1 tablespoon lemon juice
• 1/2 cup sour cream
• 1/2 cup sugar
• 3 ounces cream cheese

Instructions

Prepare the Pastry

1. In a large mixing bowl, combine 2 cups of flour and the salt.
2. Cut in the shortening until the mixture resembles coarse crumbs.
3. Gradually add the water, one tablespoon at a time, mixing gently until the dough holds together.
4. Divide the dough into two portions. Roll out each portion and fit it into a 9-inch pie plate, leaving enough pastry around the edges for crimping.

If using store-bought pie crusts, simply fit one crust into your pie plate and proceed with the filling.

Prepare the Apple Filling

5. Preheat the oven to 425°F.
6. In a large bowl, combine the sugar, 2 tablespoons of flour, cinnamon, nutmeg, and grated lemon rind.
7. Add the sliced apples and stir gently until evenly coated.
8. Spoon the apple mixture into the prepared pastry shell.
9. Dot the apples with 2 tablespoons of butter.

Add the Top Crust and Bake

10. Roll out the remaining pastry. Cut a 2-inch circular opening in the center of the crust.
11. Carefully place the top crust over the apples and crimp the edges to seal.
12. Sprinkle the top with additional sugar and cinnamon.
13. Bake at 425°F for 10 minutes.
14. Reduce the oven temperature to 375°F and continue baking for approximately 35 minutes, or until the apples are tender and the crust is golden brown.

Prepare the French Cream Sauce

15. In a saucepan, combine the slightly beaten eggs, sugar, and lemon juice.
16. Cook over low to medium-low heat, stirring constantly, until the mixture thickens and reaches 160°F.
17. Remove from the heat and stir in the cream cheese until smooth.
18. Stir in the sour cream until thoroughly combined.

Finish the Pie

19. While the baked pie is still warm, transfer the cream sauce to a heat-safe measuring cup with a pouring spout.
20. Slowly pour the cream sauce through the opening in the center of the top crust. Gently rotate the pie as needed to help distribute the sauce throughout the apple filling. Pour gradually, allowing the sauce to settle between additions.
21. Allow the pie to cool, then refrigerate until completely chilled before slicing and serving.

A Little Note From Mama’s Kitchen

Mama had a way of making familiar desserts just a little more special, and her French Cream Apple Pie was a perfect example. The warm, cinnamon-spiced apples were delicious on their own, but it was that wonderful cream sauce that made this pie unforgettable.

I remember Mama carefully pouring the sauce through the opening in the top crust, using her glass Pyrex measuring cup with its handy little spout. It was such a simple technique, but it made all the difference.

And here’s a little secret: While Mama’s homemade pastry is wonderful, this pie is every bit as delicious with a store-bought crust when you’re short on time.

We always kept this pie in the refrigerator, and it’s especially delicious served chilled. It’s one of those treasured family recipes that brings back memories of holidays, family gatherings, and the wonderful things that came out of Mama’s kitchen.

2. Mama’s Old-Fashioned Pumpkin Pie

No Thanksgiving dessert table is complete without a homemade pumpkin pie, and Mama’s Old-Fashioned Pumpkin Pie is a true family classic. Made with real heavy cream, pumpkin, and a fragrant blend of cinnamon, ginger, and cloves, this simple recipe creates a rich, velvety filling with all the wonderful flavors of the holiday season.

With just a handful of ingredients and a traditional pastry crust, it’s the kind of dessert that brings back memories of Thanksgiving gatherings and family celebrations.

Ingredients

• 1 1/2 cups canned pumpkin (100% pure pumpkin, not pumpkin pie filling)
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 eggs, slightly beaten
• 2/3 cup heavy whipping cream
• 1 unbaked 9-inch pastry shell

Instructions

1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the canned pumpkin, sugar, salt, cinnamon, ginger, and cloves. Stir until well blended.
3. Add the slightly beaten eggs and mix until incorporated.
4. Gradually stir in the heavy whipping cream until the filling is smooth and evenly combined.
5. Pour the pumpkin mixture into the unbaked 9-inch pastry shell.
6. Bake at 400°F for approximately 50 minutes, or until a knife inserted near the center comes out clean.
7. Remove the pie from the oven and allow it to cool on a wire rack.
8. Once cooled, refrigerate the pie until ready to serve.

A Little Note From Mama’s Kitchen

Mama believed a good dessert should be rich and satisfying, and her pumpkin pie was no exception! She used real cream in the filling, giving this traditional Thanksgiving favorite a wonderfully smooth, velvety texture.

There was nothing complicated about her recipe—just pumpkin, warm spices, real cream, and a flaky pastry crust. The cinnamon, ginger, and cloves filled the kitchen with that unmistakable aroma of Thanksgiving.

It was simple, homemade, and exactly the kind of dessert everyone looked forward to at the holiday table.

Serve it chilled with a generous dollop of whipped cream, if you like, and enjoy a little taste of an old-fashioned family Thanksgiving.

Helpful Baking Tips

• Use pure pumpkin: Be sure to purchase 100% canned pumpkin rather than prepared pumpkin pie filling, which already contains sweeteners and spices.
• Choose your crust: A homemade pastry shell is wonderful, but a store-bought refrigerated pie crust is a convenient time-saver.
• Check for doneness: The filling should be set around the edges with just a slight jiggle in the center. A knife inserted near the center should come out clean or nearly clean.
• Make it ahead: Pumpkin pie is an excellent dessert to prepare the day before Thanksgiving. Refrigerate within two hours of baking and keep chilled until serving.

3. Mama’s Old-Fashioned Pecan Pie

Rich, buttery, and filled with crunchy pecans, Mama’s Old-Fashioned Pecan Pie is everything a homemade Thanksgiving dessert should be. With a sweet, gooey filling, plenty of pecans, and a flaky golden crust, this traditional Southern-style favorite is sure to have everyone coming back for another slice.

Best of all, it’s surprisingly easy to make! Just mix the ingredients, pour the filling into an unbaked pie shell, and let the oven do the rest. It’s a simple, old-fashioned recipe that delivers a wonderfully decadent dessert.

Ingredients

• 3 eggs, slightly beaten
• 1 cup light Karo corn syrup
• 1 cup granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups pecans, whole or slightly broken
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat the oven to 350°F.
2. If using a frozen pie crust, allow it to thaw according to the package directions before filling.
3. In a large mixing bowl, combine the slightly beaten eggs, light Karo corn syrup, sugar, melted butter, and vanilla extract.
4. Stir until the ingredients are thoroughly blended and the mixture is smooth.
5. Add the pecans and gently stir until evenly distributed throughout the filling.
6. Pour the mixture into the prepared, unbaked 9-inch pie crust.
7. Place the pie on the center rack of the preheated oven.
8. Bake at 350°F for approximately 50–60 minutes, or until the filling is set around the edges and the center has only a slight jiggle.
9. Remove the pie from the oven and allow it to cool completely before slicing. The filling will continue to firm up as it cools.

A Little Note From Mama’s Kitchen

Mama believed that homemade desserts should be rich, satisfying, and made with plenty of the good ingredients, and her pecan pie was no exception!

With a generous helping of pecans, real butter, and that wonderfully sweet filling, this pie was everything you could want in an old-fashioned Thanksgiving dessert.

One of the best things about Mama’s recipe is how simple it is to prepare. There’s no complicated technique or special equipment needed—just a few familiar ingredients and a little time in the oven.

Whether served on its own or with a dollop of whipped cream, it’s the kind of timeless family favorite that deserves a permanent place on the Thanksgiving dessert table.

Helpful Baking Tips

• Whole or broken pecans: Mama’s recipe works beautifully with either whole pecans or slightly broken pieces. Whole pecans create a particularly attractive top, while broken pecans distribute throughout the filling.
• Store-bought crusts are fine: A refrigerated or frozen pie crust makes this already-simple recipe even easier. If using a frozen crust, remember Mama’s instruction to thaw it first.
• Prevent overbrowning: If the edges of the pastry begin to brown too quickly, loosely cover them with strips of aluminum foil or a pie crust shield.
• Check for doneness: The edges should be set, while the center may still have a gentle wobble. For an additional check, the center of a pecan pie should reach approximately 200°F.
• Make it ahead: This is a wonderful pie to prepare the day before Thanksgiving. Let it cool, then cover and refrigerate until you’re ready to serve.

4. Mama’s Pumpkin Bars with Cream Cheese Frosting

Soft, moist, and filled with the warm flavors of pumpkin and cinnamon, Mama’s Pumpkin Bars with Cream Cheese Frosting are an irresistible fall dessert. Made with real pumpkin, chopped walnuts, and a rich, buttery cream cheese frosting, these old-fashioned pumpkin bars are perfect for Thanksgiving, family gatherings, or anytime you’re craving a homemade autumn treat.

Baked in a 9 × 13-inch pan, these bars are wonderfully thick and cake-like, with a tender crumb and a generous layer of sweet, creamy frosting. They’re easy to prepare ahead of time and make a delicious addition to any Thanksgiving dessert table.

Ingredients

For the Pumpkin Bars

• 2 cups granulated sugar
• 2 cups all-purpose flour
• 2 cups canned pumpkin (100% pure pumpkin, not pumpkin pie filling)
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup vegetable oil
• 4 large eggs
• 1 cup chopped walnuts
• 2 teaspoons baking soda

For the Cream Cheese Frosting

• 1 pound powdered sugar (approximately 3 3/4–4 cups)
• 1 stick (1/2 cup) butter, softened
• 6 ounces cream cheese, softened
• 2 teaspoons vanilla extract

Optional Garnish

• Additional chopped walnuts for sprinkling over the frosting

Instructions

Prepare the Pumpkin Bars

1. Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking pan.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and canned pumpkin. Mix until smooth and well blended.
3. In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Avoid overmixing.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared 9 × 13-inch pan, spreading it evenly.
7. Bake at 350°F for approximately 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove from the oven and allow the pumpkin bars to cool completely before frosting.

Prepare the Cream Cheese Frosting

9. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
10. Add the vanilla extract and mix until combined.
11. Gradually add the powdered sugar, beating until the frosting is smooth, fluffy, and spreadable.

Frost and Serve

12. Spread the cream cheese frosting generously over the completely cooled pumpkin bars.
13. If desired, sprinkle additional chopped walnuts over the frosting for a beautiful finishing touch and a little extra crunch.
14. Cut into squares or rectangular bars and serve.
15. Store covered in the refrigerator because of the cream cheese frosting.

A Little Note From Mama’s Kitchen

Mama never believed in skimping when it came to dessert, and her Pumpkin Bars were certainly no exception!

These weren’t thin little pumpkin squares. They were thick, moist, cake-like bars filled with pumpkin, cinnamon, and chopped walnuts, topped with a wonderfully rich layer of homemade cream cheese frosting.

And that frosting! Made with real butter, cream cheese, vanilla, and an entire old-fashioned one-pound box of powdered sugar, it was sweet, creamy, and generously spread over every inch.

For an extra-special presentation, you can sprinkle a few additional chopped walnuts over the frosting. It’s a simple finishing touch that makes these already-delicious bars look especially inviting on a Thanksgiving dessert table.

These are the kinds of family recipes that make the holidays feel special. They’re simple to prepare, wonderful for sharing, and just as delicious the next day.

Helpful Baking Tips

• Use pure pumpkin: Choose 100% canned pumpkin, not pumpkin pie filling, which already contains sugar and spices.
• Don’t overmix: Once the flour is added, mix just until combined to keep the bars soft and tender.
• Cool before frosting: Make sure the pumpkin bars have cooled completely so the cream cheese frosting doesn’t melt.
• Optional walnut garnish: Sprinkle the frosting with additional chopped walnuts before cutting the bars. For a more decorative presentation, garnish each individual square as shown in the photograph.
• Make them ahead: These bars are a wonderful make-ahead Thanksgiving dessert. Prepare them the day before, cover, and refrigerate.
• For clean slices: Chill the frosted bars before cutting, and wipe your knife between slices.
• Storage: Keep refrigerated in an airtight container for approximately 3–4 days for best quality.

5. Mama’s Old-Fashioned Red Velvet Cake

With its beautiful deep-red color, soft, tender crumb, and generous layers of creamy white frosting, Mama’s Old-Fashioned Red Velvet Cake is a showstopping dessert that’s perfect for Thanksgiving, Christmas, or any special family gathering.

Made with cake flour, buttermilk, and just a touch of cocoa, this classic recipe produces a wonderfully moist cake with a delicate texture. And while the cake itself is made from scratch, a good-quality prepared vanilla frosting makes finishing it quick and easy.

Whether you bake it as an elegant three-layer cake or a simple 9 × 13-inch sheet cake, it’s a family favorite that’s sure to impress.

Ingredients

For the Red Velvet Cake

• 1 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tablespoon unsweetened cocoa powder
• 2 ounces red liquid food coloring
• 1 tablespoon white vinegar
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk

For the Frosting

• High-quality prepared vanilla frosting, enough to generously frost the cake (approximately 2–3 standard 16-ounce containers for a three-layer cake, depending on the desired coverage)

Optional: Cream cheese frosting can be substituted for vanilla frosting if preferred.

Instructions

Prepare the Cake Batter

1. Preheat the oven to 350°F.
2. Grease and flour three 8-inch or 9-inch round cake pans, or one 9 × 13-inch baking pan.
3. In a large mixing bowl, cream together the vegetable shortening and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the cocoa powder, red food coloring, and white vinegar. Mix until the batter is evenly colored.
6. In a separate bowl, sift together the cake flour and salt.
7. In another small bowl or measuring cup, combine the baking soda and buttermilk. Stir gently.
8. Alternately add the flour mixture and buttermilk mixture to the batter, beginning and ending with the flour. Mix just until combined after each addition.

Bake the Cake

9. Divide the batter evenly among the three prepared round cake pans, or spread it into the prepared 9 × 13-inch pan.
10. Bake at 350°F until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Approximate baking times:

• Three 8-inch or 9-inch round layers: Begin checking after 20 minutes; approximately 20–30 minutes.
• One 9 × 13-inch cake: Begin checking after 30 minutes; approximately 30–40 minutes.

11. Remove the cake from the oven and allow it to cool in the pans for approximately 10–15 minutes.
12. If making a layer cake, carefully remove the layers from the pans and transfer them to wire racks to cool completely. A 9 × 13-inch cake can cool directly in its pan.

Frost the Cake

13. Once the cake is completely cool, spread a generous layer of vanilla frosting between each cake layer.
14. Frost the top and sides of the cake, smoothing or swirling the frosting as desired.
15. If making a 9 × 13-inch cake, simply spread the frosting generously over the top.
16. Slice and serve.

A Little Note From Mama’s Kitchen

Mama’s Red Velvet Cake was one of those desserts that looked as special as it tasted. With its beautiful red layers and creamy white frosting, it always made a lovely addition to a holiday dessert table.

One thing I remember about Mama’s baking was that she didn’t always rely on a timer. She knew her cakes were ready when a toothpick inserted into the center came out clean. It’s a simple, old-fashioned baking trick that still works beautifully today!

And while Mama made her cake from scratch, I believe she often used a good-quality prepared vanilla frosting to save time. She knew that sometimes a little shortcut in the kitchen made perfect sense, especially when preparing a big family holiday meal.

It’s a wonderful reminder that homemade doesn’t have to mean complicated. Sometimes the best family recipes are the ones that combine a little tradition with a little practicality.

Helpful Baking Tips

• Use cake flour: Cake flour has a lower protein content than all-purpose flour, helping produce the soft, delicate crumb that makes red velvet cake special.
• Use liquid food coloring: Mama’s original recipe calls for 2 ounces of red food coloring. This refers to traditional liquid coloring rather than concentrated gel coloring.
• Don’t overmix: Once the flour is added, mix just until the ingredients are combined to help keep the cake tender.
• Trust the toothpick test: Oven temperatures and pan sizes vary, so begin checking the cake at the suggested times rather than relying on the clock alone.
• Cool completely before frosting: Frosting a warm cake can cause the frosting to soften, melt, or slide.
• Make it ahead: The cake layers can be baked a day ahead, cooled, and wrapped tightly until ready to frost.
• Storage: Follow the frosting manufacturer’s storage instructions. Refrigerate if required by the frosting or if using cream cheese frosting.

6. Mama’s Old-Fashioned Amish Pudding

Rich, moist, and wonderfully decadent, Mama’s Old-Fashioned Amish Pudding is a truly special dessert made with dates, walnuts, and a luscious buttery brown sugar sauce.

Unlike a traditional pudding, this old-fashioned recipe begins with a homemade date-and-walnut cake. Once baked and cooled, the cake is broken into small pieces and generously moistened with a warm, homemade sauce. The mixture is then shaped into a beautiful mound on a pedestal serving plate, creating an elegant dessert reminiscent of an old English pudding.

With its deep, dark date color, rich flavor, and wonderfully moist texture, this unique family favorite makes a beautiful addition to a Thanksgiving or Christmas dessert table.

Ingredients

For the Date and Walnut Cake

• 1 cup chopped dates
• 1 cup boiling water
• 1 tablespoon butter
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup chopped walnuts

For the Buttery Brown Sugar Sauce

• 1 large egg
• 1 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/2 cup (1 stick) butter
• 1/2 teaspoon vanilla extract
• 1/2 cup water

For Serving

• Cool Whip whipped topping
• Optional decorative greenery or faux berries for the top of the pudding (for decoration only; remove before serving)

Instructions

Prepare the Date and Walnut Cake

1. Preheat the oven to 325°F. Generously butter an 8 × 8-inch baking pan.
2. Place the chopped dates in a large mixing bowl. Add the boiling water and 1 tablespoon of butter.
3. Stir gently and allow the mixture to stand until cooled. The dates will soften as they absorb some of the water.
4. Once the date mixture has cooled, add the sugar and egg. Stir until well combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Add the dry ingredients to the date mixture and stir until combined.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared 8 × 8-inch baking pan.
9. Bake at 325°F for approximately 30–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and allow the cake to cool completely.

Prepare the Buttery Brown Sugar Sauce

11. In a medium saucepan, whisk together the egg, brown sugar, flour, and water until well combined.
12. Add the butter and place the saucepan over low to medium-low heat.
13. Cook, stirring almost constantly, until the butter has melted and the mixture thickens into a smooth, rich sauce. Because the sauce contains egg, cook it to at least 160°F.
14. Remove from the heat and stir in the vanilla extract.

Assemble Mama’s Amish Pudding

15. Once the cake has cooled, break it into small, irregular pieces and place them in a large mixing bowl.
16. Gradually pour the warm brown sugar sauce over the cake pieces, gently folding until the cake is thoroughly moistened.
17. Transfer the moistened cake mixture onto a decorative pedestal serving plate.
18. Using a large spoon or spatula, gently shape the mixture into a rounded, slightly conical mound. The finished pudding should resemble a traditional old-fashioned English dessert.
19. If desired, decorate the top with a small piece of artificial greenery or faux berries, just as Mama did. Use a food-safe decoration or keep it from directly contacting the pudding, and remove it before serving.

Chill and Serve

20. Cover the assembled pudding and refrigerate until ready to serve.
21. Approximately 20–30 minutes before serving, remove the pudding from the refrigerator and allow it to sit at room temperature. This takes the chill off and allows the rich, buttery sauce to soften slightly.
22. Use a large serving spoon to scoop generous portions onto individual dessert plates or into small bowls.
23. Top each serving with a generous dollop of Cool Whip and enjoy!

A Little Note From Mama’s Kitchen

Of all the wonderful desserts Mama made, her Amish Pudding was one of the most unique—and one of the most delicious!

This wasn’t the kind of pudding you spooned out of a bowl or poured into little dessert dishes. Mama made a homemade date-and-walnut cake, broke it into pieces, and poured a rich, buttery brown sugar sauce over everything until it was wonderfully moist.

Then came the presentation.

Mama would bring out a beautiful glass pedestal and carefully shape the pudding into a rounded mound, almost like an old-fashioned English holiday dessert. The finished pudding had a deep, dark, almost plum-colored appearance, and she would often tuck a little piece of decorative greenery or faux berries into the top.

It was such a distinctive dessert, and it looked especially beautiful on the holiday table.

When it was time for dessert, Mama would take the pudding out of the refrigerator and let it warm up just a little. This softened the rich, buttery sauce and brought out all those wonderful flavors.

We would simply scoop a generous serving onto our plates and add a big dollop of Cool Whip.

I can still remember how rich, moist, and delicious it was. It’s one of those family recipes that deserves to be preserved and shared, not only because of how wonderful it tastes, but because of the special memories that come with it.

Helpful Baking Tips

• Use soft, pitted dates: Chop the dates into small pieces so they soften evenly in the boiling water and blend nicely into the cake.
• Let the date mixture cool: Allow the hot water and date mixture to cool before adding the egg so the egg doesn’t begin cooking prematurely.
• Don’t overbake: The cake should be fully baked but still moist. Remember, it will be broken into pieces and combined with the brown sugar sauce.
• Add the sauce gradually: Pour the warm sauce over the cake pieces in stages, gently folding to distribute it evenly. The finished mixture should be very moist and hold together when shaped.
• Create Mama’s traditional presentation: A decorative glass pedestal makes this dessert especially beautiful. Shape the pudding into a generous, slightly conical mound for an old-fashioned holiday look.
• Serve slightly softened: Mama kept her Amish Pudding refrigerated but allowed it to sit at room temperature for approximately 20–30 minutes before serving. This helps soften the buttery sauce and enhances the texture. Keep the total time at room temperature under two hours.
• Don’t forget the Cool Whip: The light, creamy whipped topping is a wonderful contrast to the rich date-and-walnut pudding.
• Make it ahead: This is an excellent Thanksgiving dessert to prepare a day in advance. Refrigerating overnight also gives the cake time to absorb the delicious brown sugar sauce.
• Storage: Keep covered in the refrigerator and enjoy within 3–4 days for best quality.

7. Mama’s Old-Fashioned Lemon Dessert

Creamy, refreshing, and wonderfully indulgent, Mama’s Old-Fashioned Lemon Dessert is a delicious layered treat featuring a buttery shortbread-style crust, a rich cream cheese filling, tangy lemon pie filling, and a fluffy whipped topping.

Finished with a sprinkle of chopped walnuts, this beautiful dessert offers the perfect combination of sweet, tart, creamy, and crunchy textures.

Best of all, it’s an easy make-ahead dessert that’s perfect for Thanksgiving, Christmas, Easter, or any family gathering. Served chilled and cut into generous squares, it’s a refreshing alternative to traditional holiday pies.

Ingredients

For the Buttery Crust

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 sticks (1 cup) butter, softened

For the Cream Cheese Layer

• 2 cups powdered sugar
• 16 ounces cream cheese, softened

For the Lemon Layer

• 1 can prepared lemon pie filling (approximately 21–22 ounces, or enough to cover the cream cheese layer)

For the Topping

• 1 container (8 ounces) Cool Whip whipped topping, thawed
• Chopped walnuts, for sprinkling over the top

Instructions

Prepare the Ingredients

1. Remove the butter and cream cheese from the refrigerator ahead of time to allow them to soften. For food safety, soften at room temperature for no longer than two hours. Cutting the butter and cream cheese into smaller pieces can help them soften more quickly.

Prepare the Buttery Crust

2. Preheat the oven to 375°F.
3. In a medium mixing bowl, combine the flour, sugar, and softened butter.
4. Mix until the ingredients are combined and the mixture has a crumbly texture.
5. Transfer the crumbly mixture to an ungreased 9 × 13-inch baking pan.
6. Using your fingers or the back of a spoon, press the mixture firmly and evenly across the bottom of the pan.
7. Bake at 375°F for approximately 15–25 minutes, or until the crust is lightly golden.
8. Remove from the oven and allow the crust to cool completely before adding the filling.

Prepare the Cream Cheese Layer

9. In a large mixing bowl, combine the softened cream cheese and powdered sugar.
10. Using an electric mixer, beat until smooth, creamy, and well blended.
11. Spread the cream cheese mixture evenly over the completely cooled crust.

Add the Lemon Filling

12. Spoon the prepared lemon pie filling over the cream cheese layer.
13. Gently spread it into an even layer, covering the cream cheese mixture completely.

Add the Whipped Topping

14. Spread the thawed Cool Whip evenly over the lemon filling.
15. Sprinkle chopped walnuts over the top for a little extra crunch and a beautiful finishing touch.

Chill and Serve

16. Cover the dessert and refrigerate for at least 4 hours, or until thoroughly chilled and set.
17. Cut into squares and serve cold.
18. Keep any leftovers covered in the refrigerator.

A Little Note From Mama’s Kitchen

Mama certainly knew how to make a rich, delicious dessert, and her Lemon Dessert was no exception!

This was one of those wonderful layered desserts that looked beautiful when sliced, with its buttery golden crust, thick cream cheese filling, bright lemon layer, and fluffy white topping.

I especially love the combination of flavors and textures. The lemon adds a refreshing tartness that balances the sweet cream cheese filling, while the chopped walnuts provide just the right amount of crunch.

And like so many of Mama’s recipes, this one was practical, too. Using prepared lemon pie filling and Cool Whip made it easy to assemble without sacrificing that wonderful homemade taste.

It’s the kind of dessert that’s perfect for a holiday gathering, especially when you want something a little different from the traditional pies and cakes.

Helpful Baking Tips

• Soften the butter and cream cheese: Softened ingredients make the crust easier to mix and help create a smooth, creamy filling. For food safety, don’t leave dairy products at room temperature for more than two hours.
• Cool the crust completely: A warm crust can soften the cream cheese layer and make the dessert difficult to assemble neatly.
• Use prepared lemon pie filling: Look for canned lemon pie filling rather than lemon pudding mix. The prepared filling provides the bright lemon flavor and smooth consistency this recipe needs.
• Spread gently: When adding the lemon filling and Cool Whip, use an offset spatula or the back of a spoon to keep the layers distinct.
• Chill thoroughly: Refrigerate for at least 4 hours before serving. Overnight chilling is an excellent option for Thanksgiving preparation.
• For clean slices: Use a sharp knife, wiping the blade between cuts to show off the beautiful layers.
• Make it ahead: This dessert is ideal for preparing the day before Thanksgiving, leaving you more time for other holiday dishes.
• Storage: Keep covered in the refrigerator and enjoy within 3–4 days for best quality.

8. Mama’s Dream Cherry Pie

Light, creamy, and wonderfully delicious, Mama’s Dream Cherry Pie is an old-fashioned family favorite made with fluffy Dream Whip, sweetened cream cheese, and a beautiful layer of cherry pie filling.

This easy dessert comes together with just five main ingredients and requires no baking once the pie shell is prepared. The combination of a smooth, airy cream cheese filling and sweet, juicy cherries makes every bite irresistible.

With its festive red cherry topping, this beautiful pie is perfect for Thanksgiving, Christmas, or any family gathering. It’s also a wonderful make-ahead dessert when your holiday oven is already working overtime!

Ingredients

• 1 package Dream Whip dessert topping mix (1 envelope)
• 1 package (3 ounces) cream cheese, softened
• 1 cup powdered sugar
• 1 prepared 9-inch pie shell, baked and completely cooled
• 1 can (approximately 21 ounces) cherry pie filling

You’ll also need the milk and vanilla called for on the Dream Whip package to prepare the topping.

Instructions

Prepare the Dream Whip Filling

1. Prepare the Dream Whip dessert topping mix according to the package directions, using the required milk and vanilla. Beat until light, fluffy, and thickened.
2. In a separate mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
3. Gently fold the prepared Dream Whip into the cream cheese mixture until thoroughly combined and fluffy.

Assemble the Pie

4. Make sure your prepared pie shell is completely cooled before adding the filling.
5. Spoon the creamy Dream Whip mixture into the pie shell.
6. Using a spatula or the back of a spoon, spread the filling evenly across the crust.
7. Carefully spoon the cherry pie filling over the cream cheese mixture, spreading it gently to cover the top.

Chill and Serve

8. Cover the pie and refrigerate for at least 4 hours, or until thoroughly chilled and the filling has firmed up.
9. Slice and serve cold.
10. Keep any leftovers covered in the refrigerator.

A Little Note From Mama’s Kitchen

Mama had a wonderful collection of desserts, and her Dream Cherry Pie was one of those simple recipes that looked especially beautiful on the table.

With its fluffy white filling and glossy red cherries, it was a lovely contrast to the traditional pumpkin and pecan pies we enjoyed during the holidays.

I love how Mama could take just a handful of ingredients and turn them into something so special. Dream Whip was a popular ingredient in many old-fashioned family recipes, and it gives this pie its wonderfully light, creamy texture.

There’s something especially appealing about a dessert that doesn’t require hours of preparation but still looks beautiful enough to serve for a holiday gathering.

And that combination of sweet cherries and fluffy cream cheese filling? It’s easy to understand why this pie earned its dreamy name!

Helpful Baking Tips

• Use the original Dream Whip topping mix: Dream Whip is a powdered dessert topping mix that becomes light and fluffy when prepared with milk and vanilla. For Mama’s original recipe, use Dream Whip rather than substituting Cool Whip.
• Soften the cream cheese: Allow the cream cheese to soften before mixing so the filling will be smooth and free of lumps. Avoid leaving it at room temperature for more than two hours.
• Use a completely cooled pie shell: A warm crust can soften the filling and affect the pie’s texture.
• Fold gently: Incorporating the prepared Dream Whip gently helps preserve its light, airy consistency.
• Add the cherries carefully: Spoon the cherry pie filling over the cream cheese mixture rather than pouring it all into the center. This helps maintain the distinct layers.
• Chill before serving: Allow at least 4 hours in the refrigerator for the filling to firm up. Chilling overnight is another convenient option.
• Make it ahead: Prepare the pie the day before Thanksgiving so dessert is ready when you need it.
• Storage: Keep covered in the refrigerator and enjoy within 3–4 days for best quality.

9. Mama’s Hollywood Squares (Peanut Butter Bars)

Rich, creamy, and topped with a delicious layer of chocolate, Mama’s Old-Fashioned Hollywood Squares are a nostalgic peanut butter treat that has been loved for generations.

These easy, no-bake peanut butter bars feature a sweet, buttery peanut butter base topped with a smooth layer of melted chocolate. They’re chilled until firm, then cut into squares for a wonderfully indulgent dessert.

For generations of schoolchildren in Northeast Ohio, Hollywood Squares were a familiar treat served in local school cafeterias. Mama brought that beloved recipe into her own kitchen, using carefully chosen ingredients to make a version that was even richer and more delicious.

With their irresistible combination of peanut butter and chocolate, these old-fashioned bars are perfect for Thanksgiving, Christmas cookie trays, family gatherings, or anytime you’re craving a little nostalgia.

Ingredients

For the Peanut Butter Layer

• 1/2 cup (1 stick) butter, melted
• 2 cups Jif creamy peanut butter
• 2 1/2 cups powdered sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon pure vanilla extract

For the Chocolate Topping

• 36 Hershey’s Kisses, unwrapped, or 2 ounces chocolate chips
• 1 tablespoon butter

Instructions

Prepare the Peanut Butter Layer

1. Lightly butter a 9-inch square baking pan, or line it with parchment paper for easier removal.
2. Melt the 1/2 cup of butter and allow it to cool slightly.
3. In a large mixing bowl, combine the melted butter, Jif peanut butter, powdered sugar, brown sugar, and vanilla extract.
4. Stir until thoroughly combined. The mixture will be thick and should hold together when pressed.
5. Transfer the peanut butter mixture to the prepared pan.
6. Using a spatula or your hands, press the mixture firmly and evenly across the bottom of the pan, smoothing the top.

Prepare the Chocolate Topping

7. Place the unwrapped Hershey’s Kisses or chocolate chips in a microwave-safe bowl with 1 tablespoon of butter.
8. Microwave in short 15–20-second intervals, stirring between each interval, until the chocolate is melted and smooth. Avoid overheating.
9. Pour the melted chocolate mixture over the peanut butter layer.
10. Using an offset spatula or the back of a spoon, spread the chocolate into a thin, even layer.

Chill and Cut Into Squares

11. Place the pan in the refrigerator and chill thoroughly until the peanut butter mixture is firm and the chocolate topping has set, approximately 2–3 hours.
12. Remove the pan from the refrigerator and allow the bars to sit at room temperature for approximately 15–30 minutes, or until slightly softened.
13. Using a sharp knife, cut into squares. Allowing the bars to warm slightly before cutting helps prevent the chocolate topping from cracking.
14. Serve and enjoy!

A Little Note From Mama’s Kitchen

If you grew up in Northeast Ohio more than 50 years ago, there’s a good chance you remember Hollywood Squares!

These delicious peanut butter and chocolate bars were served in local school cafeterias, and for many of us, they were one of those special treats we looked forward to.

Mama brought the recipe home and made it one of her staple desserts. But she had a little secret that made her Hollywood Squares taste so much better than the ones we remembered from school.

She never compromised on the ingredients.

Mama insisted on Jif peanut butter, high-quality butter, good vanilla, and delicious chocolate. She knew that using better ingredients made a remarkable difference in both the richness and texture of these simple bars.

And she was absolutely right!

Her Hollywood Squares had that wonderful creamy peanut butter flavor, just the right amount of sweetness, and a smooth chocolate topping that made every bite irresistible.

I also remember that Mama chilled the bars thoroughly to set them, but she always allowed them to warm up a little before cutting them into squares.

It’s such a simple recipe, yet it brings back so many wonderful memories of childhood, school days, and Mama’s kitchen.

Sometimes the most memorable desserts aren’t the fanciest ones. They’re the ones that remind us of home.

Helpful Baking Tips

• Use Jif peanut butter: This was Mama’s most important rule! She insisted on Jif because she believed its flavor and consistency produced the richest, creamiest Hollywood Squares.
• Choose quality ingredients: Good butter, pure vanilla extract, and quality chocolate make a noticeable difference in a recipe with so few ingredients.
• Use regular creamy peanut butter: Natural peanut butter that separates can produce a different texture. For the most authentic results, stick with Mama’s preferred Jif creamy peanut butter.
• Press the mixture firmly: Pack the peanut butter layer evenly into the pan so the bars hold together when sliced.
• Melt the chocolate gently: Chocolate can scorch when overheated. Use short microwave intervals, stirring frequently, or melt it slowly in a double boiler.
• Chill thoroughly: Refrigerate until the chocolate topping is completely set and the peanut butter layer is firm.
• Let the bars soften before cutting: This was another important part of Mama’s method. Allow the chilled bars to sit at room temperature briefly so the chocolate doesn’t crack when sliced.
• Make them ahead: Hollywood Squares are an excellent make-ahead Thanksgiving or Christmas dessert. Prepare them the day before and refrigerate until needed.
• Storage: Keep in an airtight container in the refrigerator for up to one week. Allow them to soften slightly before serving for the best texture.

10. Mama’s Old-Fashioned Unbaked Cookies (No-Bake Cookies)

Rich, chocolatey, and filled with the delicious flavors of peanut butter and oats, Mama’s Old-Fashioned Unbaked Cookies are a timeless family favorite.

These easy chocolate peanut butter no-bake cookies require no oven, making them perfect for busy holiday kitchens. A simple mixture of cocoa, butter, sugar, milk, Jif peanut butter, and quick-cooking oats creates wonderfully rich, chewy cookies that set as they cool.

Ready with just a handful of pantry ingredients, they’re a delicious addition to Thanksgiving dessert trays, Christmas cookie platters, or an afternoon treat with a glass of cold milk.

Yield: Approximately 2 dozen cookies

Ingredients

• 2 cups granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 stick (½ cup) butter
• ½ cup milk
• ½ cup Jif creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats

Instructions

Prepare Your Workspace

1. Line two baking sheets or a clean countertop with wax paper. Have everything ready before you begin, as the cookie mixture will start to firm up once it cools.

Cook the Chocolate Mixture

2. In a medium saucepan, combine the sugar, cocoa powder, butter, and milk.
3. Place the saucepan over medium heat, stirring as the butter melts and the ingredients combine.
4. Bring the mixture to a full, rolling boil.
5. Once the mixture reaches a vigorous boil, continue boiling for exactly 1 minute, stirring constantly.

Add the Peanut Butter and Oats

6. Remove the saucepan from the heat immediately.
7. Add the Jif peanut butter and vanilla extract, stirring until the peanut butter is melted and the mixture is smooth.
8. Add the quick-cooking oats and stir until they are evenly coated with the chocolate peanut butter mixture.

Shape and Cool the Cookies

9. Working quickly, drop the warm mixture by rounded teaspoonfuls onto the prepared wax paper.
10. Allow the cookies to cool at room temperature until firm and set, approximately 20–30 minutes.
11. Once completely cooled, transfer the cookies to an airtight container.

A Little Note From Mama’s Kitchen

Mama’s Unbaked Cookies are another one of those wonderful old-fashioned recipes that prove a delicious dessert doesn’t have to be complicated.

Made with simple pantry ingredients, these rich chocolate peanut butter cookies come together in just minutes, without ever turning on the oven.

And just like her famous Hollywood Squares, Mama’s recipe calls for Jif peanut butter. It’s one of those familiar ingredients that gives these old-fashioned treats their wonderfully rich peanut butter flavor.

There’s something so comforting about these homemade cookies. They’re sweet, chocolatey, a little chewy, and filled with hearty oats.

I especially love including them in this collection because they’re the kind of recipe that can be passed down from one generation to the next. They’re easy to make, easy to share, and perfect for adding a little homemade sweetness to a holiday gathering.

Helpful Baking Tips

• Use quick-cooking oats: Quick oats are important for achieving the traditional texture of these cookies. Old-fashioned rolled oats will create a noticeably chewier, coarser result.
• Choose Jif peanut butter: Mama used Jif in her recipe, and its smooth consistency helps the ingredients blend together beautifully.
• Measure ingredients before cooking: Once the chocolate mixture has boiled, you’ll need to work fairly quickly. Having everything measured and ready makes preparation easier.
• Start timing at a full rolling boil: Don’t begin the one-minute timer when the mixture first starts bubbling. Wait until it reaches a vigorous boil across the surface.
• Watch the boiling time: Boiling for too little time can result in cookies that don’t set properly, while boiling too long can make them dry and crumbly.
• Work quickly after adding the oats: The mixture begins to thicken as it cools, so drop the cookies onto wax paper promptly.
• Let them set completely: Allow the cookies to cool undisturbed before transferring them to a storage container.
• Make them ahead: These cookies are perfect for preparing a day or two before Thanksgiving.
• Storage: Store in an airtight container at room temperature for approximately 3–5 days, or refrigerate for longer freshness.

Thanksgiving Desserts Made With Love: Keeping Family Traditions Alive

As I look back over these ten Thanksgiving dessert recipes, I’m reminded that some of our most treasured family memories are made right in the kitchen.

From Mama’s rich French Cream Apple Pie and old-fashioned pumpkin pie to her unforgettable Amish Pudding and chocolate peanut butter Hollywood Squares, each recipe brings back memories of family gatherings, holiday celebrations, and the love Mama poured into everything she made.

Some of these desserts are traditional Thanksgiving favorites, while others are old-fashioned recipes that have been passed down for generations. A few, like her Hollywood Squares, even bring back fond memories of growing up in Northeast Ohio.

What makes them special isn’t just how delicious they are. It’s the memories, traditions, and people connected to them.

I hope you’ll find a new family favorite among these Thanksgiving desserts—or perhaps rediscover a recipe that reminds you of someone special in your own life.

And if you do, I encourage you to make it, share it, and pass it along. Because the recipes we treasure most are often the ones that bring us together, year after year.

From Mama’s kitchen to yours, wishing you a Thanksgiving filled with love, gratitude, and something delicious to share.