Weatherford Living

Can’t miss Thanksgiving desserts

A pumpkin cheesecake is perfect for Thanksgiving.
A pumpkin cheesecake is perfect for Thanksgiving. Getty Images

I can’t believe Thanksgiving is just a week away - where has the time gone? I promised some delicious desserts and here are some you and your family will enjoy.

Happy Thanksgiving.

Pumpkin Cheesecake with Gingersnap Crust

▪ 1 1/2 c. gingersnap cookie crumbs

▪ 5 Tbsp. unsalted butter, melted

▪ 1 Tbsp. sugar

1. Preheat oven to 350 degrees. Wrap outside of 9-inch diameter springform pan with foil.

2. Mix crumbs, butter and sugar in bowl. Press mixture onto bottom and 2 inches up sides of pan.

3. Bake crust until slightly darkened, about 5 minutes. Set aside. Maintain oven temperature.

Filling:

▪ 3 packages (8 oz. each) cream cheese, room temperature

▪ 1 c. sugar

▪ 1 c. canned pure pumpkin

▪ 3 large eggs

▪ 1 tsp. vanilla extract

▪ 1/2 tsp. ground cinnamon

▪ 1/8 tsp. ground nutmeg

▪ 1/8 tsp. ground allspice

1. Blend cream cheese and sugar in processor until smooth. Add pumpkin, eggs, vanilla and spices. Process until smooth, scraping down sides of bowl.

2. Transfer filling to crust.

3. Bake cheesecake at 350 degrees until center is set and edges begin to crack, about 1 hour 5 minutes.

4. Cool in pan on rack. Chill uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover, keep chilled.)

Eric Reed, Brock United Methodist Church One Hundred Years of Recipes

Chocolate Pumpkin Pie

▪ 3 squares unsweetened chocolate

▪ 3 T. butter

▪ 3/4 c. sugar

▪ 1 c. light corn syrup

▪ 3 eggs, lightly beaten

▪ 1 tsp. vanilla

▪ 1 c. pecans, roughly broken into pieces

▪ 1 9-inch unbaked pie shell

▪ 1/2 pt. heavy cream, whipped

1. Preheat oven to 350 degrees. Bring chocolate, butter, sugar, and corn syrup to a boil, stirring constantly.

2. Add 1 tablespoon of the hot chocolate liquid to the eggs and stir.

3. Repeat this step, then add all remaining chocolate to the eggs. Mix well.

4. Stir in vanilla and pecans.

5. Pour mixture into a unbaked pie shell. Bake for 45-50 minutes or until knife comes out clean.

6. Top with whipped cream & serve at room temperature.

Patsy Caudill, 3 Chilies and a Bean

Pumpkin Log

▪ 3 eggs

▪ 2/3 c. pumpkin

▪ 1 c. sugar

▪ 3/4 c. flour

▪ 1 tsp. baking soda

▪ 1/2 tsp. cinnamon

▪ 1/2 c. nuts

Filling:

▪ 2 T. softened butter

▪ 3/4 tsp. vanilla

▪ 1 package (8 oz.) softened cream cheese

▪ 1 c. powdered sugar

1. Grease a 10 x 15 cookie sheet lined with parchment paper.

2. Mix together the first six ingredients listed above. Pour onto cookie sheet. Sprinkle with 1/2 cup nuts.

3. Bake at 375 degrees for 15 minutes.

4. Turn cake onto towel and sprinkle with powdered sugar. Roll cake into the towel to cool. (This will help eliminate it from breaking).

5. Mix together the ingredients for the filling to be smooth.

6. Unroll cake spread the filling on to the cake and re-roll.

7. Refrigerate for one hour.

Joan Bradshaw, 3 Chilies and a Bean

Sweet Potato Pie

▪ 1 lb. Sweet Potatoes, peeled & cut into large chunks

▪ 1/2 c. Brown Sugar, packed

▪ 2 tbsp Maple Syrup

▪ 3/4 c. Evaporated Milk

▪ 4 tsp Ground Nutmeg

▪ 1/8 tsp Ground Cloves

▪ 1 tsp Vanilla Extract

▪ 1 Egg

▪ Crust - 1 Frozen Deep-Dish Pie Crust

1. Preheat oven to 375 degrees. Place the sweet potatoes in a medium size saucepan. Cover with water and boil until tender; 10-15 minutes.

2. Place sweet potatoes, brown sugar, maple syrup, evaporated milk, spices, and vanilla in a food processor. Process until smooth. Add the egg and process until incorporated.

3. Pour the filling into the pie crust and place on a cookie sheet. Bake for 20 minutes.

4. While the pie is baking, make the streusel topping.

Streusel

▪ 1/4 c. Brown Sugar, packed

▪ 2 tbsp All-Purpose Flour

▪ 2 tbsp Butter, room temperature

▪ 1/4 tsp Ground Cinnamon

▪ 1/2 c. Walnuts, chopped

1. Combine all ingredients in a small bowl.

2. Remove the pie from the oven after 20 minutes and add the crumbled topping.

3. Bake for an additional 20 minutes.

4. Let the pie cool completely. Just before serving make the glaze.

Maple Glaze

▪ 4 tbsp Butter

▪ 1/2 c. Light Brown Sugar

▪ 1/2 c. Maple Syrup

1. Melt butter in a small saucepan.

2. Stir in brown sugar until dissolved. Stir in the maple syrup.

3. Serve the sauce warm, drizzled over a slice of pie.

Bonnie Youngblood, Cook...Bake...Love From Our Hearts to Your Table North Main Church of God

Apple Cranberry Pie

▪ 2 pie crusts

▪ 4 medium Granny Smith apples, peeled &a thinly sliced

▪ 1 c. cranberries, fresh or frozen

▪ 1/2 c. raisins, golden are best (optional)

▪ 1/2 c. chopped walnuts or pecans

▪ 1 c. sugar

▪ 2/3 c. brown sugar

▪ 4 Tbsp. flour

▪ 1 tsp. cinnamon

▪ 1/4 tsp. nutmeg

1. Mix and pour ingredients into pie crust. Dot with 3 Tbsp. butter.

2. Put on top crust. Trim and seal edges, cut several vents.

3. Can brush with egg whites and sprinkle with cinnamon sugar or plain sugar.

4. Bake at 400 degrees for 45 minutes.

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