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Women Owned Thanksgiving Dessert Recipes

Women Owned Thanksgiving Dessert Recipes

Thanksgiving is a time to come together with family and friends, be grateful for the people, love and opportunities in our lives, and of course, eat a lot of delicious food.

Stuck on what to make for dessert this year? We’ve got you covered with these Women Owned Thanksgiving Dessert Recipes!

Give thanks this year while supporting women entrepreneurs, and through them, the economy overall.


Bourbon Pecan Almond Butter Pie

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Prep Time: 30 min.

Cook Time: 15 min

Yields: 16 servings



4 cups crushed Aleia’s Vanilla Bean Sugar Cookies (crushed in a food processor)

1 cup melted butter

1 cup granulated sugar


1.5 cups Old World Style Almonds Bavarian Roasted Pecans chopped

½ cup butter

¾ cup light brown sugar

½ cup light corn syrup

2 oz Crooked Water Kings Point Straight Bourbon Finished in Port Casks

1 tsp vanilla extract

3 large eggs

Pinch of salt

1 cup Base Culture Maple Almond Butter

2 pints Swell Vanilla Bean Ice Cream


Crust: Preheat oven to 400 degrees. Crush sugar cookies in food processor, add melted butter and granulated sugar and pulse to combine. Pour mixture into greased pie plates evenly. Press mixture into bottom and sides of pie plates to get an even layer all over. Bake at 400 degrees for 10 minutes. Allow crusts to cool before adding filling.

Filling: Turn oven down to 350 degrees. Melt butter in medium saucepan over medium heat, add brown sugar and bourbon, then gradually stir in sugar until all is fully melted. Remove from heat and stir in vanilla extract, corn syrup and pinch of salt. Whisk eggs in separate bowl and then whisk into saucepan one tablespoon at a time. Once eggs are fully incorporated, set aside. Spread almond butter evenly across bottom of cooled pie crusts. Next add pecans evenly across top of almond butter and fill with saucepan filling. Leave about half an inch of crust unfilled at top to avoid bubbling over. Bake for 15-20 minutes. Serve with Swell ice cream.

Pumpkin Cake

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Prep Time: 1.5 hours

Cook Time: 45 min

Yields: 20 servings


1 Frey Farms sugar pumpkin, pureed into 3.5 cups pureed pumpkin (see below) [TIP: Don’t feel like pureeing a pumpkin? Skip this step and pick up 2 cans of NeoStar Pureed Pumpkin (20 oz total).]

12 oz evaporated milk

1 cup brown sugar

3 eggs

2 teaspoons pumpkin spice

½ teaspoon vanilla extract

1 box Grandpa’s Kitchen Gluten-Free Yellow Cake Mix

1 7 oz package Andean Dream Quinoa Coconut Cookies, crumbled

1 cup butter cut into thin slices

1 tablespoon Bella Sun Luci Olive Oil


Pumpkin Puree: Preheat oven to 325 degrees. Cut pumpkin in half stem to base and remove seeds and pulp. Wrap cut side with foil to cover. Bake 1 hour. Scrape pumpkin from shell and puree in blender. Strain out stringy pieces. Set aside 3.5 cups. Freeze remaining puree.

Cake: Preheat oven to 350 degrees. Grease 13x9” pan with tablespoon of olive oil. In large bowl, mix pumpkin puree, evaporated milk, brown sugar eggs, pumpkin pie spice and vanilla extract. Pour mixture into greased pan. In large bowl, mix cake mix and 1 cup crushed coconut cookies, then sprinkle over pumpkin layer. Evenly place slices of butter all over cake mix. Sprinkle remaining crushed cookies on top. Bake 45 minutes. Let cool 15 minutes before serving.

Strawberry Pretzel Dessert Bars

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Prep Time: 20 min.

Chill Time: 5 hoours

Yields: 20 servings


2 cups crushed Pretzel Perfection Pretzel Sticks with Olive Oil & Sea Salt

2/3 cup melted butter

2 tablespoons milk

2 cups boiling water

1.5 cups cold water

½ cup sugar

12 oz cream cheese softened

1 cup whipped cream

6 oz Better Bowls Sugar Free High Fiber Strawberry Gelatin Mix (4, 1.4 oz packages)

4 cups Kegel’s Produce Strawberries, washed and sliced


Preheat oven to 350 degrees. Combine crushed pretzels, ¼ cup sugar and butter. Press mixture evenly onto bottom of 13x9” pan. Bake 10 minutes. Set aside to cool. In large bowl, beat cream cheese, remaining sugar and milk until blended. Fold in whipped cream to mixture and spread over pretzel crust. Refrigerate. Add boiling water to gelatin mix in large bowl, stir until completely dissolved, about 2 minutes. Stir in cold water and refrigerate 1.5 hours until thickened. Stir in fresh strawberries and pour evenly over cream cheese. Refrigerate 3 hours until firm.

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