easy thanksgiving desserts
Easy Thanksgiving Desserts
If you have invited your family for lunch for Thanksgiving here are some options for the different kinds of desserts you can whip up.
When one thinks of Thanksgiving meals, they are sort of incomplete without turkey and pumpkin dishes. Now, with this festival around the corner, you are stuck between the traditional desserts and the not so traditional desserts. In this write-up, we will look at some interesting recipes to make Thanksgiving desserts. This will ensure, you have both traditional as well as the modern desserts spread out with the feast.
Caramel Apple Gingerbread
Ingredients
- 2 packages, gingerbread mix
- 1 box, cook-and-serve vanilla pudding mix
- 1 can, pumpkin pie filling
- 1 container, frozen whipped topping
- ½ cup, gingersnaps
- ½ cup, packed brown sugar
- ⅓ teaspoon, ground cardamom
- ⅓ teaspoon, ground cinnamon
- According to the directions on the make, make the gingerbread in a 9-inch baking pan.
- While the gingerbread is baking, you can also make the pudding and keep it aside, so that it cools down.
- After it cools down, add pumpkin pie filling, along with brown sugar, cinnamon, and cardamom into the pudding.
- Crumble some part of the gingerbread after it cools down and spread it at the bottom of a large bowl.
- Top it with pudding mixture and then with a layer of whipped topping.
- Repeat the procedure again.
- Now, sprinkle the gingersnaps on top and keep it in the refrigerator for a few hours, overnight is better, before you serve it.
- 2 cups, all-purpose flour
- 3 cups, pumpkin puree
- 2 packages, cream cheese
- 1 cup, butter (softened)
- 1 cup, chopped pecans
- 5 cups, frozen whipped topping
- 2 cups, confectioners' sugar
- 2 teaspoons, vanilla extract
- 2 packages, instant vanilla pudding mix
- ½ cup, milk
- 4 teaspoons, pumpkin pie spice
- While you prepare the batter for the pumpkin cheesecake, preheat the oven to 350 ºF.
- Combine all-purpose flour, butter, and pecans together. Beat the ingredients, till they are well combined.
- Pour the mixture into a baking pan.
- Place the pan in the oven, let it bake preheated oven for 12-15 minutes. After it is done, remove from the oven and keep it aside.
- In another bowl, mix softened cream cheese, thawed two cups of whipped topping, confectioners sugar and beat well.
- Once they are well mixed add vanilla extract and mix well again.
- Spread the cheese mixture on the cooled crust.
- At last combine, pudding mix, pumpkin puree, pie spice, 2 cups whipped topping, and milk together. Continue to combine, till they are mixed well.
- Spread the mixture on the cream cheese layer evenly.
- Now, use the remaining whipped topping to spread on the cheesecake.
- Use any topping for decoration.
- Place it in the refrigerator for a couple of hours, before you serve it.
- 1½ cups, rolled oats
- 3½ pounds, ripe but firm pears
- ½ cup, chopped walnuts
- ½ cup, packed brown sugar
- 1/3 cup, whole wheat
- ½ teaspoon, ground cinnamon
- 5 tablespoons, canola oil
- ½ cup, pure maple syrup
- ½ cup, raisins
- 2 tablespoons, wheat flour
- 2 tablespoons, lemon juice
- 2 tablespoons, minced crystallized ginger
- Peel the pears and cut them into ½-inch pieces.
- Preheat the oven to 350 ºF to make the dessert.
- In a bowl, mix oats, 1/3 cup wheat flour, walnuts, brown sugar, cinnamon well.
- Add canola oil, till all the ingredients are evenly moist.
- In another bowl, mix pears, flour, maple syrup, raisins, lemon juice, and ginger together.
- Pour the pears mixture in a baking pan, now spread the oats mixture on it.
- Bake it, till the pears are tender and topping color is golden. It will take about 45-50 minutes.
- After baking, let it stand for 10-12 minutes before you can serve it.