What do you do when everyone wants a different dessert for the Thanksgiving feast this year!?
Make them all!
That’s right~ 6 Desserts 1 Tray for Thanksgiving this year!
Pumpkin, Pecan, Apple and Chocolate Silk Pie with Pumpkin Cheesecake and a jumbo Chocolate Chip Cookie!
Quite honestly this was an example of jumping on a trend and I have very mixed feelings about it!
This was definitely NOT a time saver!
Sure the novelty of such a dessert is there, but since you still have to make all the recipes anyway
Why not just make the entire recipe!
Who doesn’t LOVE leftover dessert anyway!?
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My efficiency alarm bells were off the charts with this one!
But if you like whimsical or unique dessert presentations, this is right up your alley
And trust me I have worked out all the recipes for you with a step by step video tutorial to who you how it’s done!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS DESSERT!
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For each individual FULL recipe and it’s respective full form video click the links below!
Or jump to recipe to get the 1/4 sized recipes which have been scaled down to fit *almost perfectly into the Quarter Sheet Pan (12″ x 9″ pan)
CHOCOLATE CREAM PIE RECIPE/VIDEO
PUMPKIN CHEESECAKE RECIPE/VIDEO
CARAMEL PECAN BARS RECIPES/VIDEO
HOT APPLE PIE FILLING RECIPE/VIDEO
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Yield: Serves 12 people
6 Desserts 1 Tray
Prep Time
3 hours
Cook Time
30 minutes
Total Time
3 hours 30 minutes
Ingredients
Cookie Dough:
- All Purpose Flour 3 cups (375g)
- Baking Powder 1½ teaspoons (7g)
- Salt ½ teaspoon (3g)
- Vegan Butter 1 cup (226g)
- Granulated Sugar 1 cup (200g)
- Aquafaba 4 Tablespoons (60ml)
- Vanilla Extract 1 teaspoon (5ml)
- Lemon Zest 1 lemon approx 1 teaspoon
Chocolate Cream Pie
- Semi Sweet Chocolate 4 ounces (113g)
- Soy Milk *or any plant milk you prefer 1/4 cup (50ml)
Apple Pie
- 1 Large Granny Smith Apple peeled & small diced
- Apple Juice ½ cup (118ml)
- Granulated Sugar 2 Tablespoons (25g)
- Cornstarch 1 Tablespoon
- Cinnamon ¼ – ½ teaspoon
Pumpkin Pie
- Canned Pumpkin ½ cup
- Light Brown Sugar 2 Tablespoons
- Cornstarch 1 Tablespoon + 1½ teaspoons
- Maple Syrup 1½ Tablespoons
- Vanilla Extract 1 teaspoon
- Cinnamon 1/3 teaspoon
- Ground Ginger 1/4 teaspoon
- Cloves 1/8 teaspoon
- Nutmeg 1/8 teaspoon
- Melted Vegan Butter 1 Tablespoon
- Plant Milk 1/3 cup
Pumpkin Cheesecake
- Raw Cashews ¼ cup (42g)
- Plant Milk 1/3 cups (88ml)
- Light Brown Sugar 4Tbs (35g)
- Cornstarch 1½ Tablespoon (12g)
- Pumpkin Pie Spice ½ teaspoon
- Canned Pumpkin 6 Tbs (70g)
- Vegan Cream Cheese 3oz
- Vegan Lactic Acid ½ teaspoon
- Vanilla Extract ½ teaspoon
Chocolate Chip Cookie Pie
- Vegan Butter 7 Tablespoons
- Granulated Sugar ½ cup (100g)
- Light Brown Sugar 7 Tablespoons (88g)
- Salt ¼ teaspoon
- vanilla Extract 1 teaspoon
- Plant Milk 3 Tablespoons
- Aquafaba 1 Tablespoon
- All Purpose Flour 1½ cups + 2 Tablespoons
- Baking Soda ½ teaspoon + 1/3 teaspoon
- Semi Sweet Dairy Free Chocolate Chips 1¼ cups
Pecan Pie
- Vegan Butter 2 Tablespoons
- Vegan Honey, Golden Syrup, Agave, Maple Syrup or Corn Syrup ¼ cup
- Light Brown Sugar 1/3 cup
- Soy Milk 1½ Tablespoons
- Pecans *NOT toasted 3/4 cup
Additional Ingredients
- Graham Crackers approx 10 sheets
Instructions
- First prepare the cookie dough recipe by creaming the vegan butter with the sugar until light and fluffy, about 3- 5 minutes.
- Add the lemon zest, the aquafaba and the extract and then stop the mixer and scrape the sides of the bowl
- Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
- Wrap dough in plastic wrap and chill for at least 2 hours or overnight before using
- You must re work this dough with some additional flour and knead to a pliable consistency after it has been chilled. Do not skip this step.
- Next prepare the other recipes all the links are above this recipes section
- After you prepare each recipe you will grease & parchment line a 12″ x 9″ sheet pan with the parchment paper overlapping the sides
- Roll half of the cookie dough to fit into the bottom of the pan then roll the remaining dough into the same size but this one will get cut into 1″ strips- for the sides of the pan including the barrier from each dessert in the tray
- Pour each recipe into one of the spaces you have constructed from the cookie dough, leaving 2 spaces unoccupied for the No Bake recipes.
- Line those spaces with parchment paper & pie weights or beans or rice
- Bake in a preheated 350°F oven for 30 minutes or until the pumpkin pie is set, the caramel pecan filling is bubbly all over the surface and the cookie dough is golden brown
- *the cookie dough may start to brown too much on the top, so place a piece of foil over that section to prevent over-browning.
- Take it out of the oven too cool and then you can prepare the no bake pumpkin cheesecake Line 1 of the extra spaces with graham crackers then pour the filling into the space.
- The other space gets the ganache for the silk pie
- Refrigerate everything until set & cold then remove the entire dessert from the pan by grabbing firmly on the over lapping parchment paper them transfer to a cutting board.
- Cut into desired portion size.
Notes
Keep refrigerated until serving.
All desserts may be displayed at room temperature for up to 2 hours, but be sure to refrigerate at all other times for best shelf life.
Up to 1 week stored in the refrigerator
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