Thanksgiving Desserts

Thanksgiving Dessert Recipes

From country baked pies to pink salad, your guests will be loosening their belts to indulge in these perfect endings.

Pink Salad

Ingredients:

1 can of cherry pie filling
1 can (drained) of pinapple chunks
1 large bag of pecans (chopped)
1 large container of Cool-Whip
1 can of sweetened condensed milk

Instructions:

Mix all ingredients together (in large bowl) and serve chilled as a dessert. Enjoy!!

Ice Cream Pumpkin Pie

Ingredients:

1 package (9 ounces) prepared graham cracker pie crust
1 pint vanilla ice cream softened
1 can (16 ounces) pumpkin
1 cup whipped cream
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Instructions:

Fill pie crust with ice cream; freeze until solid.

In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.

Spoon mixture over frozen layer of ice cream in crust; freeze until solid.

To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.

Pumpkin and Praline Pie

Ingredients:

2 pie crusts

Filling:

1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (29 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water

Praline:

4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)

Instructions:

Mix sugars, flour, bitters, spices in large bowl.

Stir in egg; set aside.

Melt butter in large skillet over low heat.

Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.

Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.

Praline:

Prepare crusts.

Preheat to 450°F.

Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.

Reduce oven temp to 400°F.

Pour half pumpkin filling into each crust; smooth top with spatula.

Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.

Garnish with whipped cream or topping, if desired

Pecan Pumpkin Pie

Ingredients:

3 eggs
1 cup solid pack pumpkin
1/3 cup sugar
1 teaspoon pumpkin pie spice
2/3 cup corn syrup
½ cup sugar
3 tablespoons melted butter
½ teaspoon vanilla
1 cup pecan halves
1 unbaked 9-inch pastry shell.

Instructions:

Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar, and pie spice.

Spread over bottom of pie shell.

Combine 2 beaten eggs, corn syrup, ½ cup sugar, butter and vanilla. Stir in nuts.

Spoon over pumpkin mixture.

Bake in moderate oven (350 degrees) 50 minutes or until filling is set.

Sweet Potato Pudding

Ingredients:

2 ½ pounds sweet potatoes(boiled, drained and peeled)
6 tablespoons unsalted butter or margarine(at room temperature)
2 large eggs, ¼ cup heavy cream
1 tablespoon brandy(optional)
½ teaspoon freshly grated lemon peel
¼ teaspoon each salt and pepper.

Instructions:

Heat oven to 375 degrees.

Grease a shallow 1 ½ quart baking dish.

Break up potatoes and puree in a food processor or mash by hand with 5 tablespoons of the butter.

Add eggs and remaining ingredients except 1 tablespoon butter; mix until well-blended.

Spread evenly in baking dish; dot with remaining butter.

Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.