Thanksgiving Dessert Board
This Thanksgiving dessert board brings together mini pies, seasonal cookies, pirouettes, candied pecans, and fall-colored candies on one large serving tray. It takes about 10 minutes to assemble once the pies are ready and feeds 12 to 16 people — a stunning and easy Thanksgiving dessert centerpiece that requires no slicing or serving utensils.
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
**Storage**
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.
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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.