What's your favorite thanksgiving dessert?

Question

I need some ideas. oh and the recipe would be great too if you have it.

Answer 1

these are what I am making

Tuxedo Brownie Cups
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)


1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2.Remove pan to cooling rack. Immediately press tops of brownie with tart
shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle
remove the brownies from pan. Cool completely. Repeat with remaining batter.
3.Microwave white chocolate and milk, uncovered on high 1 minute; stir until
smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well.
Gradually stir in white chocolate mixture until smooth. Fold in whipped
topping.
4.Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or
other piping tool). Arrange strawberry slices on top. Garnish as desired. Place
in airtight container and refrigerate 1-3 hours before serving.

tip: to get even strawberry slices, slice them using your egg slicer.

Black Bottom Banana Cream Pie

½ package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 ½ cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
½ tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish

1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using lightly floured Baker’s Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 ½ cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 ½ cups of the whipped topping.
4.Slice 1 ½ bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining ½ banana and strawberries.

Cooks Tips
•For a colder serving temperature and easier cutting refrigerate pie 1-2 hours
•When placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places

Tool Tip
•Use the Egg Slicer Plus for slicing strawberries and bananas

Answer 2

I love sweet potato pie. Its delicious, sweet, and makes you feel warm inside. Definitely a comfort food and a change from the usual pumpkin pie. A dollop of whipped cream on top does the trick. I make mine with fresh sweet potatoes, which are very healthy for you...use a pre-made pie crust if you want:

Filling:
2 large sweet potatoes
2 eggs
2 egg yolks
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon finely grated fresh ginger
1/4 teaspoon freshly grated nutmeg
1 1/4 cups light cream or half-and-half

Prepare and chill the dough.

Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor.

Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.

For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust.

Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack.

Answer 3

It sounds like alot of stuff, but it's worth doing and everyone will love it! Pecan Pie:

1 prepared -inch pie shell, uncooked
1 3/4 cups pecan pieces
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Pinch of salt
1/2 stick butter, softened
1 tablespoon flour
2 scoops Vanilla Bean Ice Cream
1 cup chocolate sauce in squeeze bottle
Whipped cream in pastry bag
Fresh mint sprigs
Powdered sugar in shaker

Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar.

Answer 4

So easy, yet soooooo good!

Linda's Pumpkin Trifle

Yield: 12 Servings

2 cups prepared crumbled unfrosted
-spice cake, muffins or
-gingerbread
1 can Pumpkin (16 oz)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
2 1/2 cups cold milk
1 pkg (4 serving size) instant butterscotch pudding
2 cups whipping cream
Maraschino cherries
-(optional)

Set aside 1/4 c of cake crumbs for top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 qt serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs.

Whip cream until stiff; spoon half into bowl. Sprinkle with a third
portion of crumbs. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream. Sprinkle the reserved crumbs on top, around the edge of the bowl. Place cherries in the center, if desired. Cover and chill at least 2 hours before serving.

Yield: 12-15 servings
Source: Best of Country Cooking

Answer 5

Pumpkin Cheesecake is my favorite:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Answer 6

Pumpkin Pie with cool whip on top I just use the recipe on the back of the Libby's can.

Answer 7

Sweet Potato Pie!Link to recipe for a good one below.

Answer 8

I agree: pumpkin pie, pecan pie and apple crip are tops. yet once you particularly are not stable at making pie crust, you could continually caramelize a sprint sugar in a the backside of a pan, pour in the pumpkin pie filling, and turn it out like a flan. (At our domicile no person desires to consume pie crust any further--too greasy!)

Answer 9

Pumpkin pie with a little whip cream is always good as well as pecan pie.

Answer 10

Pumpkin Pie with cool whip on top.

Answer 11

Bourbon pecan pie a la mode !!!