14 Healthy Thanksgiving Desserts That Taste Like Full-Fat Indulgence

You want the sweet finale without the sugar crash or belt-loosening guilt. These healthy Thanksgiving desserts slash calories, swap refined sugar for maple or dates, and sneak in fruit, oats, and nuts; I’ve served them to sugar-loving relatives who begged for seconds. Pumpkin, apple, cranberry—classics lightened up, still swoon-worthy. Stock almond flour, Greek yogurt, and a blender—let’s end the feast feeling fantastic.

1. Baked Cinnamon Apple Chips

Apple slices—crisp, naturally sweet, 2 ingredients.

Ingredients

• 4 apples, thin slices
• Cinnamon

Step-by-Step Instructions

1. Core and slice apples 1/8-inch—mandoline pro.
2. Toss with cinnamon—single layer on parchment.
3. Bake 225°F for 2 hours—flip once.
4. Cool crisp—pile in bowl.

Why You’ll Love It

Kid snack, 5 minutes prep. Dehydrator = faster.

2. Pumpkin Greek Yogurt Parfait

Pumpkin mousse—layered, protein-packed.

Ingredients

• 1 cup pumpkin puree
• 2 cups Greek yogurt (nonfat)
• Maple + spice
• Granola + pecans

Step-by-Step Instructions

1. Whisk pumpkin, yogurt, maple, spice.
2. Layer with granola—chill 15 minutes.
3. Pecan crumble—spoon dessert.
4. Mason jars = portable.

Why You’ll Love It

10 minutes, 15g protein. Sugar-free maple = lighter.

3. Flourless Sweet Potato Brownies

Sweet potato fudgy—gluten-free, no butter.

Ingredients

• 2 sweet potatoes, mashed
• 1/2 cup almond butter + cocoa
• 1/4 cup maple
• Dark chocolate chips

Step-by-Step Instructions

1. Mix mash, butter, cocoa, maple.
2. Fold chips—8×8 pan.
3. Bake 325°F for 25 minutes—gooey.
4. Cool—cut squares.

Why You’ll Love It

One bowl, vegan option. Avocado swap = extra cream.

4. Cranberry Almond Energy Bites

Cranberry balls—roll and done, no bake.

Ingredients

• 1 cup dates + dried cranberries
• 1 cup almonds
• Orange zest + cinnamon

Step-by-Step Instructions

1. Pulse everything—sticky dough.
2. Roll balls—chill 15 minutes.
3. Store airtight—grab one.
4. Gift bags = cute.

Why You’ll Love It

5 minutes, kid help. Raw = easy.

5. Maple Roasted Pear Halves

Pear caramel—oven magic, 20 minutes.

Ingredients

• 4 pears, halved
• 2 tbsp maple
• Cinnamon + walnuts

Step-by-Step Instructions

1. Core pears—drizzle maple.
2. Roast 400°F for 20 minutes—soft.
3. Walnut crumble—serve warm.
4. Greek yogurt dollop = extra.

Why You’ll Love It

Naturally sweet. Grill = smoky twist.

6. Pumpkin Spice Oat Cups

Oat muffins—portable, fiber bomb.

Ingredients

• 2 cups oats + pumpkin
• 1/4 cup maple + flax egg
• Muffin tin

Step-by-Step Instructions

1. Mix everything—scoop into tin.
2. Bake 350°F for 20 minutes—golden.
3. Cool—pop out.
4. Pecan top = fancy.

Why You’ll Love It

Breakfast or dessert. Freeze extras.

7. Frozen Yogurt Bark with Cranberry

Yogurt sheet—break and share.

Ingredients

• 2 cups Greek yogurt
• Maple + cranberries
• Pecans + pomegranate

Step-by-Step Instructions

1. Sweeten yogurt—spread thin on parchment.
2. Sprinkle toppings—freeze 2 hours.
3. Break pieces—serve cold.
4. Store freezer—snack tax.

Why You’ll Love It

10 minutes active. Sugar-free = lighter.

8. Apple Cinnamon Chia Pudding

Chia pudding—overnight, apple pie vibes.

Ingredients

• 1/3 cup chia + 1 cup almond milk
• Apple puree + cinnamon
• Maple

Step-by-Step Instructions

1. Whisk everything—rest 5 minutes, stir.
2. Chill overnight—thick set.
3. Apple slice fan—spoon layers.
4. Nut crumble = crunch.

Why You’ll Love It

Make 3 days ahead. Protein boost.

9. Dark Chocolate Dipped Persimmons

Persimmon slices—antioxidant dip.

Ingredients

• 4 persimmons, sliced
• 70% dark chocolate
• Sea salt + pistachios

Step-by-Step Instructions

1. Melt chocolate—dip halves.
2. Sprinkle salt, nuts—chill 15 minutes.
3. Plate pretty—bite bliss.
4. Freeze extras—snack later.

Why You’ll Love It

5 minutes, elegant. Orange slices = swap.

10. Spiced Pumpkin Seed Brittle

Pumpkin seed crunch—maple candy.

Ingredients

• 1 cup pumpkin seeds
• 1/3 cup maple
• Cinnamon + sea salt

Step-by-Step Instructions

1. Toast seeds—golden.
2. Boil maple 5 minutes—stir in seeds.
3. Spread thin—cool 20 minutes.
4. Break shards—bowl it.

Why You’ll Love It

15 minutes, vegan. Sunflower seeds = budget.

11. Baked Banana Oat Cookies

Banana cookies—3 ingredients, soft chew.

Ingredients

• 2 bananas, mashed
• 1.5 cups oats
• Cranberries or chips

Step-by-Step Instructions

1. Mix everything—drop tablespoons.
2. Bake 350°F for 15 minutes—golden.
3. Cool rack—stack high.
4. Grab and go—kid magnet.

Why You’ll Love It

One bowl, GF. Peanut butter = protein.

12. Cranberry Orange Sorbet

Cranberry ice—blender, freeze.

Ingredients

• 2 cups cranberries (frozen)
• 1 orange (juice + zest)
• 1/4 cup maple

Step-by-Step Instructions

1. Blend everything—smooth.
2. Freeze 2 hours—scoop soft.
3. Mint garnish—spoon cold.
4. Refreeze leftovers—scoop again.

Why You’ll Love It

5 minutes, palate cleanser. Store-bought juice = faster.

13. Almond Flour Pumpkin Bars

Pumpkin bars—low-carb, moist crumb.

Ingredients

• 1 cup pumpkin + almond flour
• 1/4 cup maple + flax egg
• 8×8 pan

Step-by-Step Instructions

1. Mix batter—spread pan.
2. Bake 325°F for 25 minutes—set.
3. Cool—cut squares.
4. Pecan dust = pretty.

Why You’ll Love It

Keto-friendly. Cream cheese frosting = optional.

14. Grilled Pineapple with Cinnamon Yogurt

Pineapple rings—charred, cool dip.

Ingredients

• Pineapple rings
• Greek yogurt + cinnamon
• Honey drizzle

Step-by-Step Instructions

1. Grill rings 2 minutes per side—marks.
2. Mix yogurt, cinnamon.
3. Dip warm—honey thread.
4. Serve skewers—finger food.

Why You’ll Love It

10 minutes, tropical. Broil = indoor.

There you have it—14 healthy Thanksgiving desserts that taste like the full-fat originals but leave you energized for pie (I mean, football). Bake, chill, or no-cook—your lighter sweet spread ends the feast on a high note. Stock Greek yogurt, maple, and a hot oven; guilt-free bliss is served.