Thanksgiving Desserts


1 cup graham cracker crumbs
3 Tablespoons butter
1 8 oz package cream cheese; room temperature
1/2 cup sugar
1 Tablespoon fresh pressed lemon juice
1/2 teaspoon vanilla
2 eggs

1 cup sour cream
2 Tablespoons sugar
1/2 teaspoon vanilla

berries; optional

Preheat oven to 325.
Melt butter, add graham cracker crumbs and stir to combine. Press into a 9″ pie pan lining the bottom and sides.
Beat cream cheese till fluffy. Blend in sugar, lemon juice and vanilla. Add eggs, beating well after each. Pour into crust and bake until firm, for 30 minutes. Test by gently shaking the pie plate to be sure the center is fully baked.
Meanwhile, combine sour cream, sugar and vanilla.
Remove cream cheese base from oven, pour sour cream mixture evenly over the cream cheese base and bake for an additional 10 minutes. Cool completely. Serve with optional berries. *suggestion- make day in advance

2 eggs; lightly beaten
1 3/4 cups (16 oz can) cooked pumpkin
3/4 cup sugar
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 1/2 cups (12 fl. oz.) evaporated milk
1 9″ unbaked pie crust with high fluted edges (frozen or recipe below)

whipping cream

Preheat oven to 425. Combine filling ingredients in order given, pour into pie shell and bake 15 minutes. Reduce temperature to 350 and bake an additional 45 minutes or until a knife inserted in the center comes out clean. Cool. Serve with optional fresh whipped cream. *suggestion- make day in advance

PIE CRUST- one 9″ crust
1/2 cup flour
6 Tablespoons butter
2 Tablespoons water

Combine flour and butter with a pastry knife, cutting until the mixture is finely crumbled. Add the water and combine quickly with a wooden spoon until the dough forms a ball. Chill 20-30 minutes. Meanwhile, prepare filling.
With a rolling pin, roll out into an 11-12″ circle between plastic wrap or parchment paper. This was my mother’s trick to prevent dough from sticking to the counter. Peal plastic/parchment from top side of dough and turn into pie plate/pan. Fold edges to create a double layered edge. Leave edge as is, crimp or flute and fill.

Double the recipe for covered pies. Divide the dough in half then chill. After lining the pie plate/pan let the crust hang over the edge then fill the pie. The top crust can be laid solid over the top with the edges rolled and pinched together -or- cut the top round crust into strips and weave them over the top and end by folding the edges together to seal.

1-1 1/2 lbs apples
2 Tablespoons sugar

Core and slice apples into thin wedges, place in baking dish, sprinkle with sugar and cover with crust (full sheet or strips in lattice)


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