This easy Thanksgiving dessert is the kind of cozy shortcut recipe busy families appreciate, especially when oven space and time are both in short supply. Using solid frozen unthawed biscuits as the base creates a warm, comforting bake that feels a little like a cross between bread pudding and cobbler, with tender biscuit pieces tucked into sweet pumpkin-spice filling. It leans on a handful of basic staples, comes together with very little fuss, and bakes up into a crowd-pleasing treat that fits right in on a holiday table.
Serve this dessert warm with a scoop of vanilla ice cream or a generous spoonful of whipped cream. It also pairs nicely with a mug of coffee, hot cider, or chai after Thanksgiving dinner, and if you want to make it feel extra festive, a sprinkle of chopped pecans or a drizzle of caramel sauce on top is lovely.
6-Ingredient Oven Baked Thanksgiving Biscuit Pumpkin Bake
Servings: 8
Ingredients
1 bag solid frozen unthawed biscuits, about 8 biscuits
1 can pumpkin puree, 15 ounces
1 can sweetened condensed milk, 14 ounces
2 large eggs
1 teaspoon pumpkin pie spice
2 tablespoons butter, melted
Directions
1. Preheat your oven to 350°F and lightly butter a 9x13-inch baking dish. Arrange the solid frozen unthawed biscuits in the dish in a single even layer.
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and melted butter until smooth and well combined.
3. Pour the pumpkin mixture evenly over the frozen biscuits, making sure all the biscuits are surrounded by the filling.
4. Bake for 40 to 50 minutes, until the biscuits are puffed and golden on top and the pumpkin filling is set around them. If the top browns too quickly, loosely tent with foil near the end of baking.
5. Let the dessert rest for 10 to 15 minutes before serving so the filling can settle slightly. Spoon warm portions into bowls and serve plain or with whipped cream or vanilla ice cream.
Variations & Tips
Pecan Topping: For a little crunch, scatter 1/2 cup chopped pecans over the top during the last 10 minutes of baking. This adds a nice nutty finish that makes the dessert feel even more special for the holiday table.
Picky Eater Version: If your family prefers simpler flavors, reduce the pumpkin pie spice to 1/2 teaspoon for a milder taste. You can also serve each portion with whipped cream to make it feel sweeter and more familiar for kids.
Apple Addition: Fold 1 cup small diced peeled apples into the pumpkin mixture before pouring it over the biscuits. The apples soften as it bakes and give the dessert a lovely cobbler-style texture.
Make-Ahead Tip: Because the biscuits are baked from frozen, this dish is best assembled right before it goes into the oven. You can, however, whisk the pumpkin mixture a few hours ahead and keep it covered in the refrigerator until you are ready to bake.
Serving Tip: This dessert is especially tasty warm, but leftovers can be covered and refrigerated. Reheat individual portions in the microwave for a quick treat the next day.