Special Thanksgiving deserts other than pie???

[jacksmom]

Hi! I am trying to find a new spectacular desert recipe for Thanksgiving! I am tired of the same old pumpkin or pecan pie! Any ideas??

 

[Poohgirl]

I have already been begged by my family to make the bread pudding recipe from Ragland Rd. It is just so good, serve it with vanilla ice cream and caramel sauce, soooooo good!

 

[Minnie M6]

I have been thinking about making a pecan cheesecake for Thanksgiving this year. I looked on allrecipes and found lots of yummy looking recipes for cheesecake, including a pumpkin cheesecake that had great reviews.

 

[Pooki]

I made pumpkin cupcakes last year for DD's class, and they were AWESOME! The original recipe was a cake, but I just modified it a bit. I believe it was Emerill's recipe, and instead of using his icing recipe, I just bought a tub of cream cheese frosting. So good! If you want the icing recipe or how long to bake the cake, just look up the original recipe on foodnetwork. Another good one I made was a pumpkin cheesecake, but this year I'm going to bake it in a water bath instead - it just looks much better that way. Here are the recipes I have saved:

Pumpkin Patch Cupcakes Serves 12
* 1 cup plus 2T sifted cake flour
* ¾ cup sugar
* 1t baking powder
* ¼ t salt
* 1 stick unsalted butter, softened
* 2 eggs, room temperature
* ½ cup pumpkin puree
* ¼ t cinnamon
* ¼ t ground ginger
* ⅛ t nutmeg
* 1t vanilla extract
Directions:
1. Preheat oven to 350۫.
2. Sift together flour, sugar, baking powder and salt and transfer to a standing mixer with a paddle attachment. Mix briefly on low speed to combine. Add butter, little by little, until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together eggs, pumpkin, spices and vanilla. While the mixer is still running at low speed, until just combined. Increase the speed to medium-high and mix until light and fluffy, 1-2 minutes. Add the remaining liquid ingredients slowly until well combined.
4. Pour mixture into cupcake pan, filling ⅔ full. Bake for 16-18 minutes.


Pumpkin Cheesecake Serves 12

Crust:
* 1 ¾ cups graham cracker crumbs
* 3T light brown sugar
* ½ t ground cinnamon
* 1 stick melted butter
Filling:
* 3 – 8oz. packages cream cheese, room temperature
* 1 – 15oz. can pureed pumpkin
* 3 eggs, plus 1 egg yolk
* ¼ cup sour cream
* 1 ½ cups sugar
* ⅛ t ground nutmeg
* ⅛ t ground cloves
* ½ ground cinnamon
* 2T flour
* 1 t vanilla extract
Directions:
1. In a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.
2. Preheat oven to 350۫.
3. Beat sour cream in mixer, add cream cheese and beat until smooth. Add pumpkin, eggs, sugar and spices. Add flour and vanilla, beat together until well combined. Pour into crust. Spread out evenly and place in oven for one hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

 

[Kellydelly]

My kids love the jello/cream cheese/coolwhip desert I make .

 

[AmyinKY]

Pineapple upside down cake


Best served warm

 

[Kae]

Pumpkin Gooey Butter Cakes by pauls deen it is so good.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

 

[tracys2cents]

Last year our friends served a sweet-potato cheesecake type dessert with brown-sugar-crumble and pecans all over the top............yum! Wish I had the recipe!

 

[parkers*momma]

ok...If you don't want a calorie counter one, one that will add 5 pounds to the badonka-donk, that melts in your mouth, and looks beautiful in the dish...Have I got the recipe for you!

Bake a standard gingerbread cake and once it's cooled, cut it into bite size pieces. Like 1"x1" squares. Set it off to the side.

Combined 2-8oz cream cheese, 1 cup sour cream, 1/2 brown sugar, 1-15oz can solid pack pumpkin, 1 tsp vanilla, and 1 tsp pumpkin pie spice. Whip until blended. Set aside.

1-16 oz thawed cool whip.

Assemble in a tall cylinder clear glass bowl:

place 1/4 of the gingerbread in the bottom of the bowl, top with 1/4 of the cream mixture spreading it evenly over the gingerbread. Top with cool whip. Repeat this step until you use all the gingerbread and the cream mixture. Add the last of the cool whip on top and garnish with a light dusting of pie spice, gingerbread crumbs, or crumbled gingersnap cookies.

Its to die for!

 

[brenalexacamp]

trifle

2 big boxes instant chocolate pudding
brownies broken into chunks
cool whip
crushes heath bars or butterfingers

layer until the bowl is full and put some crushed candy on the top

 

[PaulaSue]

Pumpkin rolls are good but I'm making my brownie cheesecake so I can have a piece and not feel to guilty. It is very easy and so good but the calories are HIGH.

 

[SarahKate]

I have tried to make other desserts, but my husband will NOT let me fix anything except pumpkin crunch. So this has been our yearly indulgence for the last 5-6 years. It is soooooo very good and it makes a big cake pan of it which lasts us for almost a week (we have a small family).

INGREDIENTS (Nutrition)
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.
Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.

 

[Katy Belle]

Pumpkin Gooey Butter Cakes by pauls deen it is so good.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

I did this last year and people are still talking about it Soooo easy and so good!

Katy

 

[i3utterfli82]

We always have pumpkin roll....ridiculously yummy

 

[Bibbidi]

trifle

2 big boxes instant chocolate pudding
brownies broken into chunks
cool whip
crushes heath bars or butterfingers

layer until the bowl is full and put some crushed candy on the top

Another variation on this same recipe would be to replace the broken up brownie chunks with angel food cake--eliminates a good amount of fat and calories and still is SOOO goood.

 

[Mkaz]

Pumpkin Gooey Butter Cakes by pauls deen it is so good.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

YUM!!!

This stuff is insane! We have made it quite a few times. Let's just say that it doesn't last very long.

 

[dizkids]

Subbing...for all the yummy ideas

 

[marthachick]

Paula Deen's Caramel Apple Cheesecake!! WAY too good! We're having Thanksgiving here at work & I'm thinking of bringing this.

 

[jacksmom]

ok...If you don't want a calorie counter one, one that will add 5 pounds to the badonka-donk, that melts in your mouth, and looks beautiful in the dish...Have I got the recipe for you!

Bake a standard gingerbread cake and once it's cooled, cut it into bite size pieces. Like 1"x1" squares. Set it off to the side.

Combined 2-8oz cream cheese, 1 cup sour cream, 1/2 brown sugar, 1-15oz can solid pack pumpkin, 1 tsp vanilla, and 1 tsp pumpkin pie spice. Whip until blended. Set aside.

1-16 oz thawed cool whip.

Assemble in a tall cylinder clear glass bowl:

place 1/4 of the gingerbread in the bottom of the bowl, top with 1/4 of the cream mixture spreading it evenly over the gingerbread. Top with cool whip. Repeat this step until you use all the gingerbread and the cream mixture. Add the last of the cool whip on top and garnish with a light dusting of pie spice, gingerbread crumbs, or crumbled gingersnap cookies.

Its to die for!

WoW! This sounds GREAT! I can't wait to try it

 

[jacksmom]

I have tried to make other desserts, but my husband will NOT let me fix anything except pumpkin crunch. So this has been our yearly indulgence for the last 5-6 years. It is soooooo very good and it makes a big cake pan of it which lasts us for almost a week (we have a small family).

INGREDIENTS (Nutrition)
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.
Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.

This sounds great also!