Delicious Holiday Dessert Recipes

Need a sweet treat for everyone to enjoy after family dinners this holiday season? We’ve got you covered with these simple, snack-able recipes that are full of flavor thanks to Simply Pure™ essential oils. As yummy as these bites are, one just won’t be enough!

Mini Pumpkin Pie Tarts, Pumpkin Pie with Essential Oils

Mini Pumpkin Pie Tarts

Crust Ingredients:

Filling Ingredients

  • 1/4 cup pumpkin puree
  • 2 tablespoons almond milk
  • 2 tablespoons honey
  • egg yolk
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp vanilla extract
  • 1 drop PURELY Cinnamon Bark essential oil
  • A pinch of salt

Yields: About twelve tarts


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line twelve cups in a muffin tin with paper liners or grease mini tart pans.
  3. In a large bowl, add all of the crust ingredients and mix very well.
  4. Add the crust mixture evenly to the muffin cups and press down firmly into the cup using your fingers to push a little bit up the sides.
  5. Bake crusts for 5 minutes then remove from oven.
  6. Allow crusts to cool in the pan for about 10 minutes while you prepare filling.
  7. In a medium bowl, add all of the pumpkin pie filling ingredients and mix until well combined.
  8. Spoon an even amount of filling into each crust.
  9. Return pan to the oven and bake for another 10-15 minutes until the filling is set and crust is golden brown.
  10. Remove pies to a cooling rack, let cool completely, and then serve!


Roasted Spice Nuts


  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup cashews
  • 1 cup pecans
  • 2 tablespoons extra virgin olive oil
  • tablespoons honey
  • 2 drops PURELY™ Rosemary essential oil
  • 1 drop PURELY™ Basil essential oil
  • 1 teaspoon salt

Yields: Four cups


  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a small bowl whisk together the olive oil, honey, and essential oils.
  3. Toss all of the nuts in a large bowl and then pour in the oil mixture.
  4. Stir nuts until well coated and combined.
  5. Spread nuts in a single layer onto the prepared baking sheet.
  6. Roast for 8-10 minutes or until fragrant and starting to brown but not burn.
  7. Serve warm as a savory snack after dinner or use as a topping for cakes, pies, and other desserts!
  8. Nuts can be stored in an air tight container and stay fresh for 1-2 weeks.

Roasted Nuts, Walnuts, Cashews, Almonds, coated in honey and essential oils, healthy snack, savory dessert


Apple Chips


Yields: About 30 – 40 chips


  1. Preheat oven to 225 degrees Fahrenheit.
  2. With a mandolin or knife, thinly slice apples from top to bottom.
  3. In a small bowl, combine honey and Cinnamon Bark essential oil.
  4. Line cookie sheets with parchment paper and spread apple slices in a single layer.
  5. Drizzle honey mixture over apple slices.
  6. Cook in the oven for 90 minutes.
  7. Remove pans from the oven and place apple slices on cooling rack.
  8. For best results, store apple chips in an airtight container and eat them within 24 hours.

Apple Chips, sliced apple rings baked in honey and essential oils, cinnamon apples

Gingerbread cookies, gingerbread men, cookie cutters, seasoned with essential oils

Gingerbread Cookies


  • 5 tablespoons coconut oil
  • 3 tablespoons applesauce
  • 3/4 cup packed dark brown sugar
  • 2/3 cup unsulphured molasses
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 7 drops PURELY™ Ginger essential oil
  • 5 drops PURELY™ Cinnamon Bark essential oil
  • 3 drops PURELY™ Clove essential oil
  • 3 ½ cups almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp allspice

Yields: About 24 four-inch cookies


  1. In a large bowl use a hand-held mixer on medium speed to combine coconut oil and applesauce.
  2. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed.
  3. Next, beat in egg, vanilla, and essential oils on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
  4. In a separate bowl, whisk the flour, baking soda, salt, and allspice together until combined.
  5. On low speed, slowly mix the dry ingredients into the wet until combined. Gingerbread will be thick and sticky.
  6. Divide dough in half and place each onto a large piece of plastic wrap. Wrap up tightly and pat down to create two wheel-shaped discs.
  7. Chill discs in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this gingerbread.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Line 2-3 large baking sheets with parchment paper.
  10. Generously flour a work surface, as well as your hands and the rolling pin. Continually add flour to surfaces as needed since this dough can be sticky.
  11. Remove one disc of chilled gingerbread from the refrigerator.
  12. Roll out disc until 1/4-inch thick.
  13. Cut into shapes. Leave shapes in place and remove excess dough first. Save to re-roll later.
  14. Use a flat spatula to transfer shapes onto prepared baking sheets. Place shapes 1 inch apart.
  15. Repeat with steps 10-14 with the other disc of gingerbread. Re-roll dough scraps until all the dough is shaped.
  16. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes.
  17. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
  18. Once completely cool, decorate as desired or enjoy plain!