Last Minute, Easy Thanksgiving Desserts

Thanksgiving got here quicker than most anticipated, and if you’re like me, then you aren’t quite prepared to impress friends and family with a delicious dessert. Here are some last minute, easy desserts to serve at Thanksgiving meals.

Apple Pie Bites

By: The Blond Cook

Photo: The Blond Cook


  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice (about ¼ teaspoon) for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls


  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Reese’s Turkeys

By: Mom On Timeout

Photo: Mom On Timeout


  • 8 Reese’s Peanut Butter Cups (full size)
  • 8 Reese’s Dark Peanut Butter Cups Miniatures
  • 48 Reese’s Pieces
  • 16 candy eyes
  • ½ c semi-sweet chocolate chips


  1. Unwrap all the candy and set aside.
  2. Melt chocolate chips in microwave (15 seconds medium heat, stir, repeat) until nice and smooth.
  3. Transfer melted chocolate to a plastic bag and cut a very small piece off the corner.
  4. Pipe a small amount of melted chocolate onto the back of the miniatures and place on the far side of the full size cups.
  5. Pipe a small amount of melted chocolate onto the back of the candy eyes and place on the turkey’s head (the miniature).
  6. Pipe a small amount of melted chocolate onto the side of an orange Reese’s Pieces and place on the miniature for the turkey’s nose.
  7. Pipe a small amount of melted chocolate onto the back of 5 more Reese’s Pieces and place at the top of the full size cup for the feathers.
  8. Let sit until chocolate is completely firm.

Pecan Pie Bars

By: Just a Taste

Photo: Just a Taste


For crust:

  • 2 sticks unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon salt

For topping:

  • 1 stick (½ cup) unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 2 cups chopped pecans


  1. Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
  2. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
  3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
  4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
  5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
  6. Return the pan to the oven and bake an additional 20 minutes.
  7. Remove the pan and allow the bars to fully cool in the pan.
  8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Pumpkin Lush

By: Averie Cooks

Photo: Averie Cooks


  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 8 ounces brick-style cream cheese, softened (lite okay)
  • 1 cup confectioners’ sugar
  • one 3.4-ounce box instant vanilla pudding
  • 1 1/4 cups cold milk (use cow’s milk and not almond, soy, cashewmilk, etc. because pudding won’t thicken; the box will say 2 cups but use 1 1/4 cups)
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • one 8-ounce tub whipped topping, thawed (fat-free or lite okay); divided
  • 1/2 cup toffee bits
  • 1/2 cup mini semi-sweet chocolate chips


  1. Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
  5. Bake for about 10 minutes or until just set; set aside to cool for 10 minutes so you don’t melt the cream cheese in the next step.
  6. To a medium bowl, add the cream cheese, confectioners’ sugar, and beat with a handheld electric mixer on medium-high speed until smooth and combined.
  7. Turn cream cheese mixture out over graham cracker crust and spread it in an even flat layer using a spatula or knife. Be gentle and careful so you don’t rip the somewhat fragile crust; set aside.
  8. To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until thickened, about 3 minutes. Stop to scrape down the sides of the bowl.
  9. Add the pumpkin puree, pumpkin pie spice, and beat to incorporate.
  10. Add 1/2 cup cup whipped topping and beat to incorporate.
  11. Turn pumpkin mixture out over cream cheese layer, using a spatula to smooth it.
  12. Evenly spread the remaining 1 1/2 cups whipped topping over the pumpkin layer.
  13. Evenly sprinkle the toffee bits, chocolate chips, cover with foil and place in fridge to cool for at least 4 hours (overnight is better) before slicing and serving. Dessert will keep airtight in the fridge for up to 5 days.


Allison Leslie is a University of South Florida graduate with a bachelors degree in Mass Communications. She joined Genesis in 2016. With a passion for sports, Allison has interned with 620 WDAE, Pewter Report, Trifecta Team: St. Petersburg Bowl, Bullscast, and many other publications. Being a native to the Bay Area, she has followed and supported Tampa Bay teams her whole life.