Special Thanksgiving deserts other than pie???

[zachsmomie]

subbing

 

[sarasmom97]

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

Does this need to be served warm or can you make it ahead of time?

 

[beattyfamily]

Pumpkin Cheesecake

Serves: 8 servings

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

 

[jacksmom]

These are some really great ideas! I can't wait to try them! Thanks everyone for sharing!

 

[Cinerbelle]

PUMPKIN GINGERBREAD TRIFLE

Ingredients

* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
* 1 (30-ounce) can pumpkin pie filling
* 1/2 cup packed brown sugar
* 1/3 teaspoon ground cardamom or cinnamon
* 1 (12-ounce) container frozen whipped topping
* 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

 

[marypoppinswannabe]

PUMPKIN GINGERBREAD TRIFLE

Ingredients

* 2 (14-ounce) packages gingerbread mix
* 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
* 1 (30-ounce) can pumpkin pie filling
* 1/2 cup packed brown sugar
* 1/3 teaspoon ground cardamom or cinnamon
* 1 (12-ounce) container frozen whipped topping
* 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

This is one of my very favorites. YUM!

 

[themeparkmom]

I baked the layers for John's Apple Cake today and put them in the freezer for Thanksgiving. It's from this month's Everyday Food. I can't put the link in because I don't have 10 posts, but if you search for "apple cake" at marthastewart dot com, it will come up.

 

[dakcp2001]

I went to a bakesale where someone made pumpkin whoopie pies, they were divine. I need to google it......lol.......yum yum

 

[branv]

My family has made this every year since almost half of us can't stand pumpkin. It's nice to have along side the traditional pies as an answer for those with the chocolate tooth. It's been around so long in magazines I thought everyone had had it, but when I took it to DH's family's Thanksgiving one year, it was completely new to all of them. It was the only thing completely devoured, and even one of DH's aunts got a little passive-aggressive nasty about her pie barely being touched and this thing being gone (gotta love the holidays ).

Can be halved and made into a 9" pie shape. Cooking Light also has on their website a lower calorie/fat version of this, which I've also included:

Chocolate Surprise (full cal version)

Crust:
1/2 c. butter, melted
1 c. flour
1/4 c. brown sugar
1/2 c. fine chopped pecans

Mix together and put in 9x13 glass baking dish lightly coated with cooking spray. Spread thin and bake for 12- 15 minutes in a 375 degree oven. You make have to poke holes in it to keep it from puffing up like pizza. Just be sure to not overbake or it will stick to the pan.

Remove from oven and allow to cool completely.

Filling:
1 8 oz. package cream cheese
1/2 c. powdered sugar
1/2 carton large cool whip
Mix and then put on baked crust and refrigerate.

Topping:
1 large pkg chocolate pudding
2 c. milk
Mix until firm and smooth over cream cheese filling. Use rest of Cool Whip to top and then sprinkle chopped nuts and/or shaved chocolate on top.(Miniature Nestle's chips work well also).

Here is the Cooking Light recipe for those who are counting calories. I took this to a party and it was very popular. No one could tell it was light:

Light Cool, Creamy Chocolate Dessert

You can make this up to one day ahead, but spread the remaining whipped topping mixture over the chocolate pudding layer right before serving. TO MAKE A SMALLER SERVING: cut recipe in half, and put into a pie plate.

CRUST:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/4 cup powdered sugar
6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted
Cooking spray

FILLING:
1 cup powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided

3 cups 1% low-fat milk
2 (3.9-ounce) packages chocolate instant pudding mix
Unsweetened cocoa (optional)

1. Preheat oven to 325°.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.
Yield: 15 servings (serving size: 1 piece)

CALORIES 268 (34% from fat); FAT 10.2g (sat 6.3g,mono 2.2g,poly 0.7g); IRON 0.9mg; CHOLESTEROL 20mg; CALCIUM 92mg; CARBOHYDRATE 39.5g; SODIUM 183mg; PROTEIN 5.2g; FIBER 1.1g

 

[luckey-lasvegas]

I went to a bakesale where someone made pumpkin whoopie pies, they were divine. I need to google it......lol.......yum yum

I think these were in my Rachel Ray magazine last fall.

 

[robb01]

Cant wait to try out some of these recipes

 

[cruellababy]

Anyone have the recipe for the jello/cream cheese/cool whip thing?

I am making the pumpkin pecan butter pie with butterscotch cream from Williams Sonoma; also a pecan pie and a key lime pie. Will add the choc/brownie trifle- as I need a choc desert also! LOL I am also debating on the Paula Deen Caramel Apple cheececake? I think that sounds great- I love cheesecakes and apple pies.

 

[sorul82?]

sorry I didn't read all responses, but I always make pumpkin swirl cheesecake, pumpkin roll, and something new. This year I'm gonna try that pumpkin butter chewy cake I saw on another thread and the gingerbread trifle. My MIL usually makes banana pudding and Grandma sometimes does upside down pineapple cake.

This just brought up some memories. I remember visiting my mother's foster mother and she would always have a 6' freezer covered with desserts. Red velvet cake, carrot cake, 10,000 layer cake with choc fudge icing, Hawaiian pie, German choc cake, Lord knows what else.

I made some oatmeal cherry cookies and pecan choc chip cherry cookies one year that were a big hit. I bought a box of dried cherries from Cherry Republic.

 

[MKCP5]

Subbing...for all the yummy ideas

Me too!!!!

 

[MKCP5]

bumping this back up. I want to make some of these!

 

[MKCP5]

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

Anyone know if you can make this ahead or does it need to be warm? Thanks a bunch

 

[ceecee]

Anyone know if you can make this ahead or does it need to be warm? Thanks a bunch

I'd like to know too. How does it look? The photo looks awful, I'm afraid if it looks like that no one would eat it.

 

[mominwestlake]

I've thought about making the pumpkin cheesecake. Is it too heavy to have this after a big Thanksgiving dinner? I always have pumpkin pie and apple pie. There will be 14 of us this year- 5 of which are my kids and they don't really eat much of anything.

 

[Tinkerbell58]

Upside Down Cranberry Cake

Mix together and put into greased deep 9" pie plate:
2 cups cranberries
1/2 cup chopped nuts
1/2 cup sugar

Beat together:
3/4 cup melted butter
1 cup flour
1 cup sugar
2 eggs
2 tsp. almond extract

Pour onto mixture in pie plate. Bake 45 mins. @ 350 degrees. When done, loosen around edge with knife. Invert in plate. Cool.

 

[beattyfamily]

Anyone know if you can make this ahead or does it need to be warm? Thanks a bunch

I made this for the first time last Thanksgiving and I had made it the day before. Everyone thought it was yummy and asked if I was making it again this year.

I didn't cut it up though until I was at my niece's house.