"We here at New York Times Cooking believe that there's a Thanksgiving dessert for everyone. You may love pie or hate it. You may think of pumpkin as the pinnacle of flavor, or you may be a classic apple pie die-hard. Whatever your preference, the recipes below should satisfy your sweet tooth with something tried and true or something thrillingly new to you."
"Six ingredients are all you need to make this no-bake dessert from Yossy Arefi, which is best prepared the night before and left to chill in the fridge until the big meal. It layers cool pumpkin cream with speculoos cookies, which give a spicy and nutty crunch. Recipe: Pumpkin Icebox Cake Folks will thank you for bringing this tart tiramisu from Carolina Gelen, not only because it's delicious, but also because it'll save precious oven space."
A range of Thanksgiving desserts includes no-bake, make-ahead, and oven-saving recipes to suit different preferences. A six-ingredient Pumpkin Icebox Cake layers pumpkin cream with speculoos cookies and is best chilled overnight. A tart Cranberry Tiramisu improves over time and frees up oven space. An Ultimate Pumpkin Pie made with butternut squash delivers classic flavor and a surprising party fact about canned puree. Pumpkin Oatmeal Cookies are chewy, travel well, and can be made vegan by using nondairy butter. A Chocolate-Espresso Pie pairs layered puddings and whipped cream with a baked chocolate graham crust.
Read at cooking.nytimes.com
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