A Thanksgiving dessert board is a stunning and easy way to serve a full spread of holiday sweets - mini pies, seasonal cookies, gingersnaps, pirouettes, candied pecans, and fall-colored candies all arranged on one large tray. No slicing, no serving utensils, and it looks incredible with almost no effort.
The board itself comes together in about 10 minutes once you have your components ready. It is perfect as a Thanksgiving dessert table centerpiece that lets guests mix and match their favorites, and it feeds a crowd of 12 to 16 people without needing to bake a single full-sized pie.
To fill the board you will need mini pies made in advance: mini pumpkin pies, mini pecan pies, mini chocolate silk pies, mini sweet potato pies, mini dutch apple pies. But feel free to use only one kind, or substitute in your favorite mini pie recipe - or buy some premade.
If you are hosting Thanksgiving this year, the Missing Turkey Escape Room is a great way to keep kids entertained while dessert is being set out. It is a printable puzzle game with 10 challenges and takes about 10 minutes to print and set up.
Ingredients
- Premade mini pies (pumpkin, chocolate silk, pecan, sweet potato, Dutch apple)
- Gingersnap cookies
- Maple leaf cookies
- Pirouette cookies
- Premade sugar cookies, fall colors
- Cadbury chocolate candies, fall colors
- Pumpkin flavored M&M candies
- Reese's Pieces candies
- Candied pecans
- Caramel candies, soft and unwrapped
- Chocolate covered almonds
See recipe card for quantities.
Instructions
Preparation: Have all mini pies made and fully cooled.
Unwrap caramel candies and set all ingredients out in separate bowls for easy arranging. Line your serving board or tray with parchment paper if desired for easy cleanup.
Step one: Place a small decorative bowl slightly off-center on the board to hold loose candies. Arrange the mini pies evenly spaced across the board, keeping each variety grouped together so the colors contrast - pumpkin, pecan, Dutch apple, sweet potato, and chocolate silk each in their own area.
Step two: Fan a generous row of maple leaf cookies along one side of the board in a gently curved line. Stack gingersnap cookies in a crescent shape on the opposite side, overlapping them slightly for height.
Step three: Place the pirouette cookies in a small bundle standing upright, or stack them horizontally for a tall, textural accent.
Step four: Add mounds of candied pecans around the board. Tuck 3 to 5 decorated fall sugar cookies around the edges for pops of orange and yellow.
Step five: Pour each candy type into the small decorative bowl and in small clusters around the board - Cadbury fall chocolates, pumpkin M&Ms, Reese's Pieces, caramel candies, and chocolate covered almonds. Use the candies to fill any visible gaps between the larger items.
Hint: Keep each candy variety in its own distinct cluster rather than mixing them all together - it looks more intentional and the colors stay bold and visible.
Recipe Tips for Success
- Have all mini pies made and fully chilled before starting to assemble - this is an assembly task, not a last-minute baking project.
- Work from largest to smallest items: pies first, then cookies, then candies. This makes it much easier to fill gaps without having to move large items around.
- Use parchment paper under the board lining for easy cleanup and to make the board easy to slide onto the table.
- Set the board out no more than 30 minutes before serving so the pies stay at their best and the cookies do not soften.
Storage
Store each element separately after serving. Pies and decorated cookies should be kept in airtight containers in the refrigerator for up to 2 days. Gingersnaps, pirouettes, and candies can be stored at room temperature in airtight containers for up to 1 week.
Complete the Occasion
Thanksgiving Dessert Board
Ingredients
Premade mini pies (pumpkin, chocolate silk, pecan, sweet potato, Dutch apple)
Gingersnap cookies
Maple leaf cookies
Pirouette cookies
Premade sugar cookies, fall colors
Cadbury chocolate candies, fall colors
Pumpkin flavored M&M candies
Reese's Pieces candies
Candied pecans
Caramel candies, soft and unwrapped
Chocolate covered almonds
Instructions
- Have all mini pies made and cooled. Unwrap caramels. Line board with parchment if desired. Place a small bowl slightly off-center on the board.
- Arrange mini pies evenly across the board, keeping each variety grouped together.
- Fan maple leaf cookies along one side in a curved line. Stack gingersnaps in a crescent shape on the opposite side, overlapping for height.
- Place pirouette cookies in a bundle upright or stack horizontally for a textural accent.
- Add mounds of candied pecans around the board. Tuck fall sugar cookies around the edges.
- Add each candy type in small clusters around the board and in the decorative bowl. Use candies to fill any visible gaps.
Notes
Store each element separately. Pies and cookies in airtight containers in the refrigerator for up to 2 days. Gingersnaps, pirouettes, and candies at room temperature for up to 1 week. **Recipe Tips**
* Have all mini pies chilled and ready before starting to assemble.
* Work from largest to smallest items for easiest assembly.
* Line the board with parchment for easy cleanup and transport.
* Set out no more than 30 minutes before serving.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
