I think we can all agree that pumpkin is a must ingredient in Thanksgiving Day desserts.
When it comes to the best Thanksgiving dessert recipes, I either follow ones that have been passed down from family or friends, or, my other go to for the crowd pleasing favorites is the Taste of Home dessert website. Below, you will find Thanksgiving desserts that I have made several times throughout the years, at times, with minor ingredient variations, but overall, not too much of a difference.
Even after filling up on a feast of food, your holiday guests will devour every bite of these delightful pumpkin desserts.
Perfect Pumpkin Cheesecake
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 1/4 cup butter, melted
- Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 large eggs, room temperature, lightly beaten
- 1 can (15 ounces) pumpkin
- 1-1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
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Topping:
- 2 cups sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 12 to 16 pecan halves, chopped
Directions
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter.
- Press into the bottom of a 9-in. springform pan; chill.
- For filling, in a large bowl, beat cream cheese and sugar until smooth.
- Add eggs; beat on low speed just until blended.
- Stir in the pumpkin, spices and salt.
- Pour into crust.
- Place pan on a baking sheet.
- Bake at 350° for 50 minutes.
- Meanwhile, for topping, combine the sour cream, sugar, and vanilla until smooth.
- Spread over filling
- Return to the oven for 5 minutes.
- Cool on rack for 10 minutes.
- Carefully run a knife around the edge of pan to loosen
- Cool 1 hour longer.
- Refrigerate overnight.
- Remove the ring from pan.
- Top with chopped pecans.
- Refrigerate leftovers.
Ingredients
- 3/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- Dash salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin
- Confectioners’ sugar
- 1 quart butter pecan ice cream, softened
- Whipped cream, optional
- Toasted chopped pecans, optional
Directions
First
- In a small bowl, combine flour, pumpkin pie spice, baking powder and salt.
- In a bowl, beat eggs at high speed for 5 minutes or until pale yellow.
- Gradually beat in sugar.
- Stir in pumpkin.
- Fold in dry ingredients.
- Line a 15x10x1-in. baking pan with greased and floured waxed paper.
- Pour batter into pan; bake at 375° for 15 minutes.
Next
- Turn cake out onto a linen towel sprinkled with confectioners’ sugar.
- Peel off paper
- Roll up cake with towel.
- Cool on a wire rack.
- Unroll cake onto a baking sheet.
- Spread softened ice cream to within 1 in. of edges.
- Roll up cake again, without the towel.
- Cover and freeze.
Last
- To serve, let stand a few minutes at room temperature before slicing.
- If desired, dust cake with confectioners’ sugar and top with the whipped cream and pecans.
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