No pie, no problem this Thanksgiving

Pies can be scary

There are several ways to make dessert, and the final, special course of Thanksgiving dinner. With mains and side dishes to juggle and guests arriving, skipping the pie and making something else can be a relief.

If the thought of baking pies makes your heart pound, why not make something simpler? Easier desserts bring all the same cozy flavors with far less stress. You’ll still get that homemade flavor minus the worries. And the simple prep makes for a fun holiday.

Dessert dips

Dessert dips are the easiest way to keep all the flavor of pie without the fuss. What makes dessert dips shine is how fun they are to serve. Set out bowls of dip with a variety of dippers so everyone can build their own bite. Graham crackers, pretzels, gingersnaps and vanilla wafers all add crunch, while fruits like sliced apples or pears bring a more seasonal touch to your dip.

Pumpkin pie dip features all the best warm flavors of a pumpkin pie, with absolutely no pie crust involved. Or try a pecan pie dip for all the taste of pecan pie without the challenges of baking a pie, which can be a real headache for new bakers.

Cookies that taste like pie

Dessert dips not your vibe? What about a plate of homemade cookies that bring the flavor of pie, without the work, to the table?

Pecan pie cookies have gooey, nutty centers baked right into buttery dough, giving you all the richness of the classic in a few small bites. There are plenty of recipes out there for apple pie cookies and pumpkin pie cookies as well.

Other autumnal desserts

Cobblers, crisps and other classic fall desserts are the perfect swaps for pie at Thanksgiving. They deliver that same warm, fruity comfort without the heartpounding fear of rolling out pie crusts and worrying about leakage. They’re forgiving, crowd pleasing and just as welcome on the holiday table with a scoop of ice cream on top.

No shame in store-bought

If the holiday just won’t be the same without a pie, remember there is no shame in store-bought, whether that’s pie crusts or pies. Frozen crusts that come in their own pans are perfect for pumpkin, pecan or cream pies. Just thaw them in the refrigerator, patch any cracks with a touch of flour and water and fill as directed. Refrigerated crusts work well too; keep them cold until ready to use, unroll them gently and smooth out any tears with your fingers. Cold dough bakes better, holds its shape and turns golden and flaky in the oven.

If baking a pie is not in the cards this year, even a store-bought pie can feel homemade with the right touches. To start, display your pie on a cake plate or fancy dessert stand; presentation counts.

For most fruit pies, serving them warm makes them taste so much better. A quick warm in the oven does wonders to premade pies. Some pies, specifically pumpkin, cream and no-bake pies, should not be warmed in the oven.

Take premade pies to the next level with your toppings. Whip heavy cream with a little sugar and a splash of vanilla for easy whipped cream. Or buy the best vanilla ice cream you can find for topping pies. Know your audience; some families think canned whipped cream with a nozzle is the best kind, and that also works.

Whether you warm a pie, serve it with ice cream or put it on a fancy cake plate, presentation matters. It’s the care you put into serving that turns even a store-bought pie into a sweet ending worth remembering.

No pie really is no problem

Thanksgiving dessert shouldn’t be a source of stress. Whether you are serving pie-inspired cookies, creamy dessert dips or a dressed-up store-bought pie, the goal is the same: to share something sweet with people you care about. The best part of dessert is your company at the table. This year, skip the worry and focus on what really matters, which is enjoying the moment together.