Thanksgiving Dessert Recipes

Traditional Pumpkin Pie

Serving Size: 8
Preparation time: 12 mins
Cooking time: 50 mins

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 whipped cream

PREHEAT oven to 425°F.
COMBINE sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie shell.
BAKE for 15 minutes. Reduce temperature to 350° F.
bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
NOTE: Do not freeze, as this will cause the crust to separate from the filling.
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves

substitute two 9-inch (2-cup volume) pie shells.
Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.
bake for 20 to 30 minutes or until pies test done.


Classic Pumpkin Pecan Pie

Serving Size: 9
Preparation time: 10 mins
Cooking time: 50 mins

2 (9-inch) unbaked pie shell
1 can (15-oz.) LIBBY'S® 100% Pure Pumpkin
1 cup sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups NESTLÉ® CARNATION® Evaporated Milk
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
3 tablespoons butter, melted

Using one unbaked pie crust, make several cut-outs of any desired shape.
Place on cookie sheet, bake according to package instructions and cool.
Preheat oven to 350°F.
In a large bowl combine pumpkin, sugar, eggs, cinnamon, salt, ginger, cloves and nutmeg.
Gradually stir in evaporated milk; mix well. Pour into the unused pastry shell.
Bake 50 to 55 minutes or until done. Cool completely. Garnish with pastry cut-outs.

Praline Topping: In a bowl, combine brown sugar, pecans and melted butter.
Sprinkle over pie after 30 minutes of baking time. Continue baking 20 to 25 minutes.


Chocolate Pecan Pie

One 9- inch pie crust
1/2 stick butter
3 squares chopped semisweet chocolate
1 cup light corn syrup
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs
1 1/2 cup pecan halves
1/2 cup whipping cream

Preheat oven to 350 degrees.
Prepare crust according to package directions.
Roll out on lightly floured board into circle 2 inches larger than 9-inch pan.
Line pie plate with pastry.
Trim pastry edge, leaving overhang and fold overhang under and flute edges. Set aside.
In 2 quart saucepan over low heat, melt butter and chocolate together until smooth. Remove saucepan from heat.
With fork, beat in corn syrup, sugar, vanilla, salt and eggs.
Beat until well blended.
Arrange pecans on bottom of pie crust.
Carefully pour egg mixture over pecans.
Bake 1 hour or until knife inserted 1 inch from edge comes clean.
Cool on rack.
Serve garnished with whipped cream or make your own favorite crust.


Old Fashioned Sweet Potato Pie

1/2 c Butter,softened
1/2 c Packed brown sugar
1 c Sweet potatoes,mashed,cooked
3 ea Eggs,lightly beaten
1/3 c Corn syrup
1/3 c Milk
1/2 ts Salt
1 ts Vanilla extract
1 ea Unbaked pie shell

Cream butter and brown sugar in bowl until light and fluffy.
Blend in sweet potato and eggs.
Add next 4 ingredients;mix well.
Pour into pie shell.
Bake in a 425 degree oven for 10 minutes.
Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.


Apple Pie

8 Tart apples,pared -- cored(6cups)
2 tablespoons Flour
1 teaspoon Cinnamon
1 dash Nutmeg
2 Crust uncooked pastry
2 tablespoons Butter

If apples aren't tart. sprinkle with 1 tablespoon of lemon juice.
Thinly slice apples.
Combine sugar, flour, spices, salt and mix with apples.
Line 9 inch pie plate with pastry.
Fill with apples, dot with butter.
Adjust top crust. Cut slits for escape of steam in top of crust. seal.
Sprinkle with sugar.
Bake at 400 F for 50 minutes or until done.


Spiced Pumpkin Cookies

Makes 36 cookies
Preparation time: 20 mins
Cooking time: 54 mins
Cooling time: 5 mins

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15-oz.) LIBBY'S® 100% Pure Pumpkin
2 eggs
1 teaspoon vanilla
2 containers (12 oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
1 Vanilla Glaze (recipe follows)

PREHEAT oven to 350°F. Generously grease a baking sheet; set aside.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
Beat butter and granulated sugar in large mixer bowl until creamy.
Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned.
Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.
Drizzle or spread with Vanilla Glaze.

COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.


Pumpkin Bars

4 large eggs beaten
3/4 cup oil
2 cups sugar
15 ounces pumpkin -- canned
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1 tablespoon cinnamon
8 ounces cream cheese -- softened
6 tablespoons butter
1 tablespoon milk
1 1/2 teaspoons molasses
1 teaspoon vanilla
4 cups powdered sugar

1. Mix eggs, oil, sugar and pumpkin together.
2. Add dry ingredients; mix well.
3. Pour in greased and floured 12 x 18 x 1 pan.
4. Bake at 350 degrees for 25 to 30 minutes.
5. Cool.

1. Mix all ingredients until smooth consistency.
2. Spread on cooled bars.
3. Cut into 2 x 3 inch bars. Freeze well.


Pumpkin Cake Roll With Cream Cheese Filling

Total time to prepare: 15 min Servings: 10

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts (optional)
1 (8 oz.) package cream cheese
1 cup powdered sugar
6 tablespoons butter or margarine (we recommend LAND O LAKES® Butter)
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

PREHEAT oven to 375° F.
Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.
Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched.
Immediately loosen and turn cake onto prepared towel. Carefully peel off paper.
Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla sugar in small mixer bowl until smooth.
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake.
Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.



1 (16 oz.) can pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1 c. raisins (optional)

Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350 degrees.



1 c. canned pineapple chunks, cut in smaller pieces (reserve the syrup)
2 (3 oz.) pkg. cherry-flavored gelatin
2 c. hot water
1 3/4 c. cold liquid*
Dash of salt
3/4 c. sugar**
1 1/2 c. coarsely ground fresh cranberries (about 2 c. whole)**
1/2 c. finely ground whole orange with peel**
1 sm. orange, seeded**
1 c. orange sections, cut in pieces or canned mandarin orange sections**
3/4 c. sliced celery
1/3 c. coarsely broken nuts

*Cold liquid is made up of: 2 tablespoons lemon juice, reserved pineapple syrup (about 1/2 cup) and water. **Or instead of these ingredients Granmore puts out a glass jar of cranberry orange relish. Drain the pineapple, reserving the syrup. Dissolve gelatin in hot water. Add the cold liquid and salt. Chill until partially set, about 1-1 1/2 hours. Meanwhile stir sugar into ground fruits.

To the partially set gelatin, add ground fruit, pineapple, orange sections, celery, and walnuts. Pour into a 6 1/2 cup ring mold and chill until set, 2 more hours. Makes 10 to 12 servings.



1 pkg. yellow cake mix (Duncan Hines)
1 tsp. cinnamon
1/4 tsp. nutmeg
2 sticks oleo, softened
1/2 c. nuts
1 (21 oz.) peach pie filling
1 can whole cranberry sauce

Combine dry cake mix, cinnamon and nutmeg. Cut in oleo until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13 x 9 pan. Mix well. Sprinkle crumb mixture over fruit. Bake 350 degrees for 45 to 50 minutes. Serve with Cool Whip or ice cream.



1 pkg. yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip

Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside.  Combine pie filling and cranberry sauce in ungreased 13x9 inch pan.  Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip. If you can't find peach pie filling, apple or cherry will do.


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