How to Plan a Thanksgiving Dessert Table
Desserts are the easiest part of Thanksgiving to make ahead, which makes a dessert table a good way to take pressure off the main meal. Start with a count: a 9-inch pie typically cuts into about 8 slices, and many guests like a small slice of two kinds, so plan a little more than one slice per person. Mix classics like pumpkin and apple with one option that suits guests who skip pie, and decide what you will bake, buy, or ask guests to bring. Set the table away from the kitchen traffic, with plates, forks, servers, and labels for each dessert. Pies with custard or cream fillings, like pumpkin, should go back in the fridge after serving.
Practical tips
- Plan roughly one to one and a half slices per guest, with a 9-inch pie giving about 8 slices.
- Offer two or three classic pies plus one non-pie option.
- Bake fruit pies and pumpkin pie a day or two ahead.
- Let guests sign up to bring a dessert so you do not get five of the same pie.
- Set up the table away from the kitchen with plates, forks, napkins, and a server for each item.
- Label each dessert and note common allergens like nuts.
- Have whipped cream, coffee, and tea ready to go.
- Refrigerate pumpkin and cream pies after serving.
Frequently asked questions
How many pies do I need for 12 people?
About two pies cover a single slice each, but plan on two to three pies if you offer more than one kind and expect seconds.
Can I make Thanksgiving pies ahead?
Yes. Many pies can be baked a day or two ahead. Keep pumpkin and other custard pies refrigerated.
Do I need to refrigerate pumpkin pie?
Yes. Pumpkin pie is a custard pie, so store it in the refrigerator after it cools.