Thanksgiving week has a way of shrinking the oven. The turkey claims it, the sides need it, and somewhere in there you promised rolls and two pies. So I bake most of my part days before, and the oven on Thursday only has to warm things up.
These are the recipes I lean on for that: pies with fillings you can make ahead, soft dinner rolls that freeze beautifully, apple and pumpkin desserts that are easier than pie, and a batch of muffins for the morning after. Some have a note on how far ahead you can go.
Make-ahead guide by type of bake
One habit that helps: Wrap everything well and label everything with what it is and the day you made it. Future you, at 7 a.m. on Thursday, will be grateful.
Remember: Anything with custard, cream or cream cheese goes back in the fridge within 2 hours of serving.
Working from your own recipe, or one from a family card? These are the general timelines I go by.
Pies
Start with the filling. My stovetop apple pie filling takes about 20 minutes and keeps in the fridge for a few days, which takes the pressure off pie day. Granny Smith apples hold their shape best; a Honeycrisp or two adds juiciness. About 4 cups fill a 9-inch pie: bake at 400°F (200°C) for 35-45 minutes, then let it rest at least 2 hours so it slices neatly. Any extra goes over pancakes or ice cream.
Pick a crust: old-fashioned flaky pie crust or basic shortcrust pastry.
Change the flavors this year. Use a classic crust for an old-fashioned sweet potato pie or one of my family's favorites, the chocolate pecan pie with maple syrup, not cloying and with chunks of chocolate in every bite.
More pies for the table:
- Pumpkin pie with graham cracker crust: an easy crust and an even easier filling with no canned milk.
- Pumpkin custard pie: my favorite fall pie by far. Creamy and deeply flavored.
- Pumpkin mousse pie: no-bake and pillowy; it's a good change when you want an easy dessert.
- Sweet potato pie with condensed milk: creamy and sweet, this pie freezes beautifully.
- Sweet potato pie with graham cracker crust: the classic version with evaporated milk but in a quick crust.
- Cranberry apple pie with lattice crust: so pretty and a change from the usual apple filling.
- Apple cranberry crumble pie: buttery, juicy and colorful.
Rolls and breads
The bread basket matters more than people admit. My soft homemade dinner rolls are an old family recipe: one straight dough, 15 rolls, buttery and fluffy, and friendly to beginners. Bake them the weekend before and freeze them. On Thursday, warm them under foil, and they taste just baked.
The dough is flexible, too. Fold in chopped rosemary or thyme for an herby roll, or swap in some whole wheat flour. The leftovers make the best turkey sliders.
Other breads for the table:
- No-knead French bread: this recipe is gold!
- No-knead Parker House rolls (overnight option)
- Beer rolls
- Jalapeño cheddar cornbread
- Easy cornbread muffins
- Cinnamon applesauce bread, for the sweet side of the basket
Apple and pumpkin desserts that aren't pie
Not everyone wants to roll out a crust, and not every guest wants pie. These are easier and just as welcome.
Pumpkin apple cake: Moist pumpkin cake, caramelized apples and a buttery crumble, all in one 8-inch pan. It's the cake that settles the apple-or-pumpkin argument. For a crowd, double it in a 9x13 pan and cut squares. It's even better made a day ahead.
Apple crisp with oats: The easy alternative to pie, on the table in about an hour. Make the clumpy oat topping days ahead, and the only work left is peeling apples. Serve it warm, with ice cream or, as my father insists, cold cream straight from the carton.
Pumpkin dump cake: Imagine a smooth pumpkin pie filling meeting a crumbly topping made with just 2 ingredients. No crust, but simple and delicious. Made in a 9x13-inch baking pan, it's pretty hands-off and made with pantry staples.
More ideas:
Breakfast, and the morning after
Maple pumpkin muffins. Sweetened with maple syrup, soft inside with a lovely crust, and out of the oven in about 35 minutes. Twelve muffins, two bowls, a whisk. Bake a double batch now and freeze them; warm a few the morning your house is full and nobody wants to cook.
Leftover apple pie filling is wonderful spooned over pancakes, waffles or oatmeal.
Cinnamon scones. Have them cut and frozen, and bake them as needed during the weekend, so you have freshly baked scones with your cup of afternoon coffee.
More for breakfast:
- Sweet potato muffins with crunchy top.
- Pumpkin walnut bread.
For the long weekend
Gingersnap cookies. One bowl, about 40 cookies, crackly on top and chewy inside. A plate of these next to the pies is for the people who say they're too full for dessert. They travel well if you're the guest this year.
Old-fashioned candied almonds. Made on the stovetop in one skillet, crunchy and cinnamon-sweet. Set a bowl out or pack them in jars as a hostess gift.
Pumpkin coffee cake. My favorite coffee cake. It has an incredible sweet and spiced flavor and a finger-licking glaze. It lasts 3-4 days, covered at room temperature and can be frozen.
Dutch apple bread. Soft, moist and perfect to freeze and thaw the day before.
Turkey cranberry sandwich, on a split dinner roll or purchased whole wheat bread.
Questions I get every November
Can I freeze dinner rolls? Yes. Wrap them well and freeze for up to a month, then warm them under foil at 325°F (165°C). They take a little longer straight from the freezer.
What's the easiest dessert if I'm short on time? An apple crumble. Make the topping ahead and it's 20 minutes of work.
Can I make the pumpkin apple cake ahead? Yes, a full day ahead, covered in the fridge. It also freezes well wrapped; rewarm it briefly so the crumble crisps again.
How much apple pie filling do I need for one pie? About 4 cups for a 9-inch pie, which is one batch.
Whatever ends up on your table, I hope the kitchen is warm and the leftovers are good. Leave a comment if you bake something from this list. I'd love to hear what you made.
Rate and review this recipe