A Thanksgiving Dessert Table to Remember

Warm pumpkin pie, melting vanilla ice cream, and two more autumnal treats worth saving room for.

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There are some things that simply belong together at Thanksgiving: family, gratitude, a beautifully laid table, and the irresistible smell of something delicious baking in the oven.

And then there is dessert! ❤️

For me, one of the great pleasures of Thanksgiving is a slice of warm pumpkin pie served with Breyers Triple Churned Vanilla Ice Cream. That contrast between the gently spiced pumpkin filling and the cool, creamy vanilla ice cream is a little piece of autumn heaven. The ice cream begins to melt into the warm pie, creating a silky, creamy sauce in every spoonful.

Honestly, why choose between pie and ice cream when you can have both? And since Thanksgiving is a time for abundance, I would add two more treats to the dessert table: a buttery pecan pie and a comforting apple crumble.

Here are my three Thanksgiving dessert favourites, starting with the star of the show.

1. Warm Pumpkin Pie with Breyers Triple Churned Vanilla Ice Cream

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This is the dessert that captures Thanksgiving in a single bite. The filling is smooth and velvety, the crust is buttery and flaky, and the cinnamon, ginger and nutmeg bring all those lovely autumn flavours together.

The finishing touch? A generous scoop of Breyers Triple Churned Vanilla Ice Cream, served just as the pie is warm enough to soften it around the edges.

My serving rule: warm pie, cold ice cream, and absolutely no skimping on either!

The recipe: Classic homemade pumpkin pie

Preparation

20 minutes

Baking

50–60 minutes

Serves

8 people

Oven: start at 220°C (425°F), then reduce to 180°C (350°F).

Ingredients

For the pastry

• 1 unbaked 9-inch (23 cm) pie shell, homemade or store-bought

• A little flour for rolling, if making pastry from scratch

For the pumpkin filling

• 2 cups (about 500 mL) pure pumpkin purée

• 3 large eggs

• 1 can (approximately 370 mL) evaporated milk

• ¾ cup packed brown sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ½ teaspoon salt

• 1 teaspoon vanilla extract

For serving

• Breyers Triple Churned Vanilla Ice Cream

• A light dusting of cinnamon, if desired

Important: buy pure pumpkin purée, not pre-sweetened pumpkin pie filling. The latter already contains sugar and spices, which would change the recipe.

Method

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1. Prepare the pastry.

Preheat the oven to 220°C (425°F). Fit the pie shell into a 9-inch pie dish and crimp the edges. For a crisper bottom, line the shell with parchment, add pie weights or dried beans, and blind-bake for 10–12 minutes. Remove the weights carefully.

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2. Make the filling.

In a large bowl, whisk the pumpkin purée, eggs, evaporated milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and vanilla until smooth. Avoid whipping in too much air.

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3. Fill and bake.

Pour the filling into the prepared shell. Bake for 15 minutes at 220°C (425°F), then reduce the temperature to 180°C (350°F) and bake for another 35–45 minutes, or until the edges are set and the centre has a gentle wobble.

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4. Cool and serve.

Let the pie cool completely so the custard sets. Refrigerate it until serving, then gently warm individual slices in the oven. Serve with a generous scoop of vanilla ice cream. The pie should be warm, not piping hot, so the ice cream melts beautifully without disappearing instantly.

Recipe guidance adapted from the classic pumpkin pie approach described by The Kitchn and Foodland Ontario.

A little make-ahead wisdom: pumpkin pie is a custard dessert containing eggs and milk. Cool it promptly and refrigerate it; don't leave it sitting on the Thanksgiving table all afternoon. For the best flavour and texture, bake it the day before and warm each slice when you're ready to serve.

2. Pecan Pie — A Little Southern Indulgence

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If pumpkin pie is autumn in its softest, most comforting form, pecan pie is its richer, more indulgent cousin.

Imagine a crisp, buttery crust filled with toasted pecans suspended in a sweet, caramel-like filling. The nuts add a lovely crunch, while the filling is rich and almost toffee-like. It is the sort of dessert that invites you to pour a cup of coffee and linger at the table a little longer.

Quick recipe: Classic pecan pie

Prep: 15 minutes · Bake: 50–60 minutes · Serves: 8

Ingredients

• 1 unbaked 9-inch pie shell

• 1½ cups pecan halves

• 3 large eggs

• ¾ cup packed brown sugar

• ¾ cup golden corn syrup

• 3 tablespoons melted butter

• 1 teaspoon vanilla extract

• A pinch of salt

Method

1. Preheat the oven to 175°C (350°F).

2. Arrange the pecans in the pie shell.

3. Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and salt until combined.

4. Pour the mixture over the pecans.

5. Bake for 50–60 minutes, until the filling is set around the edges and only slightly wobbly in the centre. Cover the crust edges if they brown too quickly.

6. Cool completely before slicing.

Serving suggestion: a small scoop of vanilla ice cream works beautifully here, too. Alternatively, serve a modest slice with freshly brewed coffee to balance the sweetness.

3. Warm Apple Crumble — Comfort in Every Spoonful

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There is something wonderfully homely about apple crumble. It doesn't need elaborate decoration or a perfectly shaped slice. Its charm lies in the contrast between tender apples underneath and the golden, buttery crumble on top.

The apples soften as they bake, releasing their juices and mingling with cinnamon and brown sugar. The topping becomes crisp and crumbly, with a lovely toasted flavour.

This is also an excellent choice if you want a dessert that can be assembled quickly while the turkey rests.

Quick recipe: Cinnamon apple crumble

Prep: 20 minutes · Bake: 35–45 minutes · Serves: 6–8

Ingredients

For the apple filling

• 6 medium apples, peeled, cored and sliced

• ¼ cup brown sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon lemon juice

• 1 tablespoon all-purpose flour

For the crumble topping

• 1 cup all-purpose flour

• ¾ cup rolled oats

• ½ cup packed brown sugar

• ½ teaspoon ground cinnamon

• ½ cup cold butter, cubed

Method

1. Preheat the oven to 180°C (350°F).

2. Toss the sliced apples with the brown sugar, cinnamon, lemon juice and flour. Spread them in a lightly buttered baking dish.

3. Mix the flour, oats, brown sugar and cinnamon in a bowl.

4. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.

5. Scatter the topping evenly over the apples.

6. Bake for 35–45 minutes, until the topping is golden and the apples are tender and bubbling.

Serving suggestion: serve straight from the baking dish while warm, with vanilla ice cream melting into the fruit. For an extra-special touch, add a few toasted pecans to the crumble topping.

The perfect Thanksgiving dessert spread

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The signature dessert

Warm pumpkin pie with Breyers Triple Churned Vanilla Ice Cream.

Creamy, spiced and unmistakably Thanksgiving.

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The indulgent dessert

Pecan pie with its buttery crust and caramel-like filling.

Rich, nutty and satisfyingly sweet.

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The homestyle dessert

Cinnamon apple crumble, fresh from the oven.

Tender fruit, crisp topping and cosy autumn flavours.

My suggestion is to make the pumpkin pie the centrepiece, prepare the pecan pie ahead of time, and bake the apple crumble on Thanksgiving Day. That gives your guests three different textures and flavours without making dessert preparation unnecessarily complicated.

And of course, there is no need for everyone to choose just one. A little slice of pumpkin pie, a taste of pecan pie and a spoonful of apple crumble? Now that sounds like Thanksgiving!

A final Thanksgiving blessing

Thanksgiving is about far more than the food. It is about the people gathered around the table, the blessings we sometimes take for granted, and the joy of sharing what we have.

May your home be filled with laughter, your table with delicious food, and your heart with gratitude. May there always be someone to share a meal with, someone to love, and a reason to give thanks.

Happy Canadian Thanksgiving! Hallelujah! ❤️

And please, save me a slice of that pumpkin pie.

— The URIBHO Edit