For the longest time, Thanksgiving has been seemingly defined by a few culinary staples. It's always been about the turkey, the mashed potatoes and cranberry sauce, and to top it all off, the pumpkin pie. For those of us, however, that don't really see the fuss behind the orange octagon of flavor, Thanksgiving dessert has long been a disappointment, leading to a need to seek alternatives.

This list of recipes is just that, offering eight of the best fall sweets that could perhaps topple the stemmed titan. Does your fall classic make the list?

See also: 10 Festive Thanksgiving Cocktail Recipes

Pumpkin Creme Brulee

Another recipe, another shake-up of the traditional formula. This recipe comes from Alfred Portale, the main chef and owner of Portale Restaurant in New York City, and is sure to wow. "While pumpkin pie deserves great respect as a Thanksgiving dessert, it's fun to shake up tradition and impress your friends with this sophisticated variation," Portale says. "The burnt sugar top tastes especially delicious with the sweetly spiced pumpkin cream."

Ingredients:

• 1 cup light brown sugar
• 1⁄2 cup granulated sugar
• 2 cups milk
• 2 cups heavy cream
• 10 tbsp sugar
• 1 cinnamon stick
• 1⁄2 tsp allspice
• ¼ tsp ground cloves
• ¼ tsp freshly grated nutmeg
• 9 large egg yolks
• ¾ cup unseasoned canned pumpkin purée

Instructions:

1. Preheat the oven to 250°F.
2. Combine the sugars, mixing well to integrate evenly.
3. Spread on a baking sheet and dry in the oven for about 1 hour.
4. Transfer to a blender and process to a fine powder.
5. Set aside, covered, and store in a cool dry place at room temperature.
6. Preheat the oven to 350°F.
7. In a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves and nutmeg over medium heat until hot but not boiling.
8. Remove from the heat and set aside to cool slightly.
9. Cover and refrigerate for about 30 minutes.
10. Remove the cinnamon stick.
11. Whisk in the egg yolks, mixing until smooth.
12. Add the pumpkin purée, whisking until well blended. Strain the custard through a fine-mesh sieve into a bowl.
13. Pour the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan and put in the oven.
14. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
15. Bake for 25 to 30 minutes, until the custards are set around the edges but still a little shaky in the center.
16. Carefully remove the pan from the oven.
17. Remove ramekins from the water bath and let the custards cool to room temperature.
18. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

No-Bake Pumpkin Pie Cheesecake

Scared of ovens? Even if you’re not, this recipe is a cool dish—pun intended—to serve after any meal. Created by Food Network personality Jason Goldstein, this graham cracker and cream cheese special is a great snack for all ages, and fun to make as well!

Ingredients:

Graham Cracker Crust

• 1 1⁄2 cups graham cracker (crushed)
• 2 tbsp powdered sugar
• 6 tbsp melted butter

Pumpkin Pie Filling

• 8 oz cream cheese
• 1 can pumpkin pie mix
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped cream
• 1 small pinch salt

Process:

1. First combine all the graham cracker ingredients together until well combined.
2. Next, pour the mixture into a pie plate and pat with your hand evenly on the dish.
3. Finally, place in the refrigerator for 20 minutes to set.
4. Mix all the pumpkin pie filling ingredients together until fully combined.
5. Pour on top of pie crust and spread evenly.
6. Now place in the refrigerator for 30 minutes to set.
7. Finally, after the pie has chilled, add whipped cream or chocolate sauce.
8. Enjoy!

Pecan Pie

Courtesy of Virgil's Real Barbecue, this traditional standard is full of rich, nutty goodness, tempered by cinnamon and molasses.

Ingredients:

Pie Dough

• 2 3⁄4 oz whole butter
• 1 3⁄4 oz granulated white sugar
• 5 1⁄4 oz all-purpose flour
• 1 large egg
• 1 pinch salt

Filling

• 9 oz dark Karo syrup
• 9 oz dark brown sugar (fluid)
• 1 tbl vanilla extract
• 1 tsp molasses
• 1 3⁄4 tsp ground cinnamon
• 1⁄4 tsp salt
• 5 extra large whole eggs
• 1 3⁄4 oz whole butter (unsalted)
• 1⁄2 cup mammoth pecans
• 1⁄2 cup broken pecan pieces
• (1) 9” pie shell - rolled out in mold (see recipe)

Instructions:

Pie Dough

1. Break butter into pea size pieces
2. Mix flour, salt & sugar on low speed with mixer
3. Add butter in small amounts until incorporated
4. Add egg
5. Mix until consistent
6. Wrap in plastic and refrigerate until firm (about 1 hour)
7. Roll out into 9” aluminum pie pan

Filling

1. Mix Karo syrup, sugar, vanilla extract, molasses, cinnamon & salt until consistent
2. 9Add eggs & mix until consistent
3. Mix the pecans
4. Place pecans in pie shell
5. Pour filling into shell
6. Cut butter into small chips
7. Scatter butter chips over pie
8. Bake at 375° F for ten minutes
9. Reduce temperature to 325°, bake for additional forty minutes

Apple Cranberry Crumb Pie

Chef Andrea Anthony of the Hampton's Lobster Roll restaurant shares with us her go-to Thanksgiving dessert; a decadent fruit pie crumble that'll leave your family wanting more. "For the home cook, store bought refrigerated pie shells are convenient and bake just like they’re homemade," Anthony says. "If you opt to use frozen cranberries, make sure to thaw them out slightly beforehand. For those who prefer an apple crisp, eliminate the pie shell and bake in a casserole dish."

Ingredients:

• 1 store-bought 9 Inch refrigerated pie shell

Or

• 9 1⁄2 Inch deep dish pie pan
• Baking sheet lined with parchment paper

Pie Filling

• 2 cups of fresh chopped cranberries
• 8 cups of Granny Smith, Honey Crispy, or Pink Lady apples peeled and thinly sliced
• 1⁄2 cup plus 2 additional tablespoons of sugar
• 2 teaspoons grated orange zest
• 2 teaspoons of cinnamon
• 1⁄4 cup all purpose white flour

Crumb Topping

• 1 stick salted butter softened, cut into 8 pieces, plus 1 additional tablespoon
• 1⁄2 cup sugar
• 1⁄2 cup of brown sugar
• 1 cup all purpose flour
• 1 teaspoon cinnamon

Instructions:

Pie Shell

1. On a lightly floured surface, unroll the pie shell and fold in half.
2. Place the folded pie shell in the pie pan and unfold the shell to fit the pan.
3. Prick the bottom of the shell with a fork and set aside.

Filling

1. Place the apples in a large mixing bowl and add the rest of the dry ingredients.
2. Toss the apples and dry ingredients until evenly coated.

Crumb Topping

1. Combine all your ingredients in a medium sized bowl and mix until well combined.
2. Add the 8 butter pieces and mix well with your hands until thoroughly combine.

Assembly

1. Pour the pie filling into the pie pan and spread evenly.
2. Add the crumb toppings to the apple and make sure the apples are evenly coated.
3. Crimp the edges of the pie.
4. Bake in a preheated oven at 375 degrees for 60 - 70 minutes until bubbly. Rotate the pie after 30 minutes in the oven.
5. Allow to slightly cool and serve with your favorite scoop of ice cream.

Pecan Squares

Whether you call them “squares” or “bars,” this delicious dessert is both a perfect after-dinner treat and a good snack for a long day. This recipe comes straight from Joy of Baking, a site with more than 24 years of experience and awards, introduced by founder Stephanie Jaworski onto YouTube in 2019. Try this delicious double-decker dessert for yourself!

Ingredients:

• 1 cup pecans
• 5 tbsp unsalted butter, at room temperature
• ¼ cup light brown sugar
• 1 cup all purpose flour
• ¼ tsp salt
• 2 large eggs at room temperature
• 1⁄2 cup light brown sugar, firmly packed
• 1⁄2 cup dark or light corn syrup
• 1 tbsp cream (can use half-and-half, or a light or heavy cream)
• 1 tbsp all purpose flour (apart from 1 cup)
• ¼ tsp salt (apart from other teaspoon)
• 1 tsp pure vanilla extract (or 1 tablespoon rum or bourbon)

Instructions:

1. Preheat the oven to 350 degrees.
2. Line the bottom of an 8-inch baking pan with foil, and spray with non-stick cooking spray.
3. Place the pecans on a separate baking sheet, and bake for about 6 to 8 minutes or until lightly browned and fragrant. Let the pecans cool, and then coarsely chop them into bits.
4. Place the butter in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), and beat until smooth.
5. Add the brown sugar, and beat until combined.
6. Add the flour and salt, and beat until you have coarse crumbs.
7. Press the mixture onto the bottom of the prepared pan, and bake for about 13 to 15 minutes or until very lightly browned.
8. Remove from the oven, and place on a wire rack to cool while you make the filling.
9. In a large bowl, whisk or beat the eggs until foamy.
10. Add the brown sugar, golden (or corn) syrup, cream, flour, salt and vanilla extract, and whisk until combined.
11. Pour over the baked crust, and then sprinkle with the chopped pecans.
12. Bake for about 25 minutes, or until the filling has set.
13. Let the dish cool in the pan, and then cut into squares.
14. Store at room temperature or in the refrigerator. They can also be frozen.
15. Enjoy!

Pumpkin Bread with Salted Maple Butter

Molly Baz, one of Bon Appetit’s Senior Food Editors, has plenty of recipes to share both on social media and her recently released cookbook, Cook this Book. One of the more popular ones for the fall season is this scrumptious autumn plate with a special twist, made straight from the trees up above. Despite the natural taste, this can be made following a simple trip to the grocery store.

Ingredients:

• Nonstick vegetable oil spray
• 2 1⁄2 cups all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. kosher salt
• 1 tsp. baking powder
• 1⁄2 tsp. baking soda
• 1⁄2 tsp. freshly grated nutmeg
• ⅛ tsp. ground cloves
• 2 large eggs
• 1 15-oz. can pumpkin purée
• 1 tbsp. plus 1 tsp finely grated ginger (from about one 3" piece fresh ginger)
• 11⁄2 cups plus 1 tbsp. sugar
• 1 cup extra-virgin olive oil
• 1⁄2 cup raw pumpkin seeds
• 1 1⁄2 sticks unsalted butter, room temperature
• ¼ cup pure maple syrup
• ¾ tsp. flaky sea salt, plus more for serving

Instructions:

1. Preheat the oven to 325°. Lightly coat a 9x5" loaf pan with spray, and line the bottom of the pan with parchment. Be sure to leave a generous overhang on both long sides.
2. Whisk the flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg and cloves in a medium bowl.
3. Whisk eggs, pumpkin purée, ginger and sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of the dry ingredients mixed in the last step into the egg mixture, until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
4. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 tbsp. sugar.
5. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80 to 90 minutes. Let the bread cool slightly, then run a knife or small offset spatula around the pan to help loosen bread.
6. Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5 to 6 minutes. Add maple syrup and sea salt and beat, scraping down sides of bowl once more, just until incorporated.
7. Transfer maple butter to a small bowl; season with more sea salt. Spread onto the bread.
8. Enjoy!

Sweet Potato Brownies with Chocolate Sauce

No, this isn’t a trick to get your kids to eat their vegetables. This vegan-friendly dessert comes from British food writer Ella Woodward, known for her cookbooks about “clean eating," and it's earned rave reviews online for its rich, chocolatey taste, despite the main ingredient being a Thanksgiving root. Try this one at your dinner, and see for yourself!

Ingredients:

Brownies

• 2 large sweet potatoes, peeled and cut into small cubes
• 12 medjool dates, pitted
• 100g ground almonds
• 100g oat flour
• 2 tbsp coconut oil, melted
• 6 tbsp cacao powder
• 6 tbsp maple syrup
• 2 tbsp almond butter, optional
• Water from 1x 400g can chickpeas
• 1 tsp baking powder
• Handful of dark chocolate chips
• Pinch of sea salt

Chocolate sauce

• 1 tsp cacao powder
• 2 tbsp coconut oil
• 2 tbsp date syrup
• 4 tbsp coconut milk, from a carton, or any other plant-based milk
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350 degrees.
2. Place the sweet potato into a steamer or in a saucepan with boiling water for 15 to 30 minutes, until they become really soft (note that it may take longer, depending on the size of the chunks).
3. While the sweet potatoes cook, grind the oats in a food processor until they form a flour; place to one side.
4. Once the sweet potatoes are soft and beginning to fall apart, drain them and add them to a food processor with the pitted dates. Blend until smooth.
5. Add the remaining ingredients—except the chocolate—and blend until smooth.
6. Once blended, stir through the chocolate chips.
7. Spoon the mixture into a lined baking dish and cook for 45 to 50 minutes, until you can pierce the brownie with a fork and bring it out clean.
8. Remove the tray and allow it to cool for at least 10 minutes—this is really important as it needs this time to stick together.
9. For the chocolate sauce, simply place all of the ingredients into a pan over a medium heat. Stir continuously until everything is melted and has come together to form a smooth sauce, about 5 minutes. Pour on top of the brownies when ready to serve.

Pumpkin Pie Milkshake

Yes, this is supposed to be a list of pumpkin pie alternatives, but this simple mix was too good to pass up. This recipe from Laura Vitale, the host and creator of the popular cooking YouTube channel Laura in the Kitchen, is a perfect Netflix snack to enjoy in front of the fireplace. Just make sure to clean up afterwards!

Ingredients:

• 1⁄2 cup of milk
• 2 cups of vanilla ice cream
• 1⁄2 cup of pumpkin puree
• ¼ cup of sweetened condensed milk
• 1 tsp of pumpkin pie spice

Instructions:

1. Add all of the ingredients to a blender and blend just for a few seconds or until combined.
2. Pour into a glass and top with a dollop of whipped topping!

Cranberry Cobbler

One of the main problems to solve during Thanksgiving is what to do with all those extra cranberries. Luckily, Sarah Carey of Everyday Food is here to help with a delicious cobbler, a summertime classic for the early winter season. The best part? No cobbler is ever perfect, so if it comes out a little dryer, just call it a crumble!

Ingredients:

• 6 tablespoons unsalted butter, melted, plus more for pan
• 1 1⁄2 cups cranberries, partially thawed if frozen
• ¾ cup plus 2 tablespoons sugar, divided
• 1 cup all-purpose flour (spooned and leveled)
• 1¼ teaspoons baking powder
• 1⁄2 teaspoon fine salt
• 1⁄2 cup whole milk
• 1 large egg

Instructions:

1. Preheat the oven to 350 degrees.
2. Butter a 10-inch cast-iron skillet.
3. Stir together cranberries and 2 tablespoons of sugar.
4. In a large bowl, whisk together flour, baking powder, salt and remaining ¾ cup sugar.
5. In a small bowl, whisk together milk and egg, then whisk in butter.
6. Whisk milk mixture into flour mixture until combined.
7. Pour batter into skillet and scatter cranberries on top.
8. Bake until the center springs back when lightly touched, 25 to 30 minutes.
9. Enjoy!

Baked Apple Cider Donuts

Technically, these should be considered a breakfast food more than dessert, but we’re sure your sweet tooth won’t care what time of day it is. This recipe, borrowed from the New York Times, is sure to scratch any remaining autumn itch you may still have. Try it for yourself:

Ingredients:

• Nonstick cooking spray
• 1¾ cups all-purpose flour
• 1¼ tsp baking powder
• ¾ tsp fine sea salt
• 2 tsp ground cinnamon
• 1⁄2 tsp freshly grated nutmeg
• 1 cup unsalted butter (2 sticks) at room temperature
• ¾ cup of light brown sugar
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1⁄2 cup apple cider

Process:

1. Preheat the oven to 350 degrees.
2. Lightly grease doughnut pans with nonstick spray.
3. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
4. In a mixer, cream 10 tablespoons of brown sugar and ¼ cup granulated sugar on medium speed until light and fluffy, or around 3 to 4 minutes.
5. Add the eggs one at a time, and mix until well incorporated after each addition, scraping the bowl as necessary.
6. Add vanilla extract.
7. Add the flour mixture, and run on low speed until fully mixed.
8. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is fully cogent.
9. Spoon the batter into prepared doughnut pans, filling them about ⅔ of the way.
10. Bake until evenly golden brown, and a fork inserted into the center of the thickest portion comes out clean; this should take about 12 to 15 minutes. Rotate the pans halfway through baking.
11. While the doughnuts bake, whisk the remaining 1⁄2 cup of granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
12. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave.
13. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
14. Enjoy!

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