thanksgiving dessert ideas

Delicious Sweet potato pumpkin pie is a marvelous pie filling combination for the holiday season. The flavors are so rich and deep. This recipe makes two easy to make 10 inch pies.

Sweet Potato Pumpkin Pie Recipe

15 oz canned pumpkin purée pumpkin

potatoes

sugar

salt

cinnamon

Tablespoons pumpkin pie spice

eggs

evaporated milk

Prepare the pumpkin and sweet potatoes ahead of...

Prepare the pumpkin and sweet potatoes ahead of time as necessary.

Prepare two single crust unbaked pie shells. Either...

Prepare two single crust unbaked pie shells. Either VERY full nine inch pies or 10 inch pies.

Pre heat oven to 425 degrees

Mix sugar and spices together in a small...

Mix sugar and spices together in a small bowl and set aside.

Beat eggs in a large bowl with electric...

Beat eggs in a large bowl with electric mixer.

Add in sweet potato and pumpkin and sugar...

Add in sweet potato and pumpkin and sugar spice mixture, beating after each addition.

Continue beating while gradually adding the evaporated milk.

Pour into the pie shells. 

Bake for 15 minutes at 425 degrees.

Reduce heat to 350 degrees F and bake...

Reduce heat to 350 degrees F and bake for 40 to 50 minutes or until a knife or toothpick in the center comes out clean.

https://mediavine-res.cloudinary.com/video/upload/ffachx0s8qpwcrqoeo5i.mp4

Sweet potato pumpkin pie is a marvelous pie for your Christmas and Thanksgiving Dessert menus. The Fall pumpkin spice-sweet potato flavors are rich and deep.

Sweet Potato Pumpkin Pie

Pecan Pie Bars are an unfussy, easy way to enjoy Pecan Pie! A thick buttery shortbread crust topped with sweet filling and crunchy pecans. It's basically Pecan Pie you can eat with your hands!

Pecan Pie Bars

butter, room temperature

all purpose flour

brown sugar

corn syrup (light

vanilla extract

flour

pecans

Preheat oven to 350°F. Line a 9&#215;13 baking dish with foil and set aside.

In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar together on medium speed. Turn the mixer to low and add in the flour until combined. Mixture will be dry. 

Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden.

While the crust is baking make the filling. In a large bowl whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and whisk again until combined. Stir in the pecans.

As soon as the crust is done, pour the pecan mixture on top of the hot crust. Bake for 30-35 minutes or until the center is set.

Cool completely before slicing into bars, or refrigerate airtight until ready to serve.

These Apple Streusel Cheesecake Bars are a delightful apple recipe perfect for Thanksgiving dessert. They have a buttery shortbread crust, creamy cheesecake filling and are topped with cinnamon apples and a cinnamon streusel!

Apple Streusel Cheesecake Bars

(195 grams) all purpose flour

tbsp (84 grams) packed brown sugar

(112 grams) salted butter, room temperature

(506 grams) chopped apples (3-4 large apples)

tsp all purpose flour

nutmeg

(565 grams) cream cheese, room temperature

(168 grams) packed brown sugar

tbsp (24 grams) all purpose flour

(115 grams) sour cream

tsp vanilla extract

tsp cinnamon

eggs, room temperature

(65 grams) all purpose flour

(112 grams) packed brown sugar

tsp nutmeg

tbsp (56 grams) salted butter, melted

Preheat oven to 300 degrees and prepare a 9&#215;13 inch pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting.

2. In a medium bowl, combine the flour, brown sugar and cinnamon.

3. Cut in butter into the flour mixture with a pastry blender or fork until mixture is crumbly.

4. Press evenly into the bottom of the pan and bake for 8-10 minutes. When the crust is done baking, turn the temperature up to 325 degrees.

5. In another large bowl, combine the chopped apples, flour, cinnamon and nutmeg and set aside.

6. To make the filling, blend the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter. Scrape down the sides of the bowl.

7. Add the sour cream, vanilla extract, cinnamon and nutmeg and mix on low speed until well combined.

8. Add the eggs and egg white one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.

9. Pour the batter into the pan with the crust and spread evenly.

10. Spread the cinnamon apples evenly over the top of the cheesecake filling.

11. In another small bowl, combine the flour, brown sugar, cinnamon and nutmeg for the streusel.

12. Add the melted butter and stir together until crumbly.

13. Sprinkle the streusel evenly over the apples.

14. Bake the bars for about 45 minutes or until the center is just set. Remove the bars from the oven and allow to cool on the counter for about 45 minutes, then refrigerate until cold and firm.

15. Use the parchment paper to remove the bars from the pan and cut into bars. Serve cold. Bars are best when stored well covered in the fridge and eaten within 4-5 days.

Absolutely love this recipe! I'll be making dessert for Thanksgiving and so I experimented with it to see if I'd like it. I love it! My boyfriend was so excited to try it that we both had a piece while it was still cooling. It's delicious both cold and warm. Obviously I wouldn't heat this back up once it's chilled because of the cheesecake aspect, but man was it good soon after it was out of the oven. Highly recommend!

This classic pumpkin pie recipe is the perfect dessert to serve this Thanksgiving.

Classic Pumpkin Pie (The Best)

¼ cups (190 g) unbleached all-purpose flour

tbsp sugar

(60 ml) plain yogurt

cornstarch

pumpkin purée

(10 oz/300 ml) sweetened condensed milk

(125 ml) 35% heavy cream

tbsp icing sugar

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In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture forms coarse crumbs. Add the yogurt and pulse until the dough begins to form. Remove from the food processor and shape it into a disc. Cover with plastic wrap and refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out the dough. Line into a 9-inch (23 cm) pie plate. Trim the excess dough to ½ inch (1 cm) from the edge of the pie plate. Fold the edge of the dough over to form a double crust. Scallop the edge. Set aside.

Crust

In a bowl, combine the cornstarch and spices. Whisk in the eggs. Whisk in the pumpkin purée and sweetened condensed milk. Stir until smooth, then pour into the pie crust.

Bake for 35 to 40 minutes or until the filling is set in the centre. Let cool completely on a wire rack.

In a bowl, whip the heavy cream with the sugar until stiff peaks form. Serve the pie with a dollop of whipped cream or using a pastry bag fitted with a star tip, pipe the whipped cream along the outer edge of the pie.

Filling

https://cdn.jwplayer.com/v2/media/fMB74cbd

Top 5 thanksgiving dessert ideas recipes from across the web

The most viewed thanksgiving dessert ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Pumpkin Pie Recipe

Pecan Pie Bars

Pecan Pie Bars

Apple Streusel Cheesecake Bars

Classic Pumpkin Pie (The Best)

Top 5 thanksgiving dessert ideas recipes from across the web

The most viewed thanksgiving dessert ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Pumpkin Pie Recipe

Pecan Pie Bars

Pecan Pie Bars

Apple Streusel Cheesecake Bars

Classic Pumpkin Pie (The Best)

The most viewed thanksgiving dessert ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine