Great recipes for thanksgiving deserts?

I don't cook on thanksgiving, my fiance and i usually eat at his parent's house for lunch, and my parent's house for dinner. But this year i would like to make some sort of desert to bring along, whether it be pie, or brownies, or cake... anything! I want it to taste good, really impressive (is that asking too much!?!?). Any suggestions? [if you get the recipe off the internet please supply the link]Great recipes for thanksgiving deserts?
This is a great recipe, and perfect for the season.





Pumpkin Cheesecake Bars








Crust:





3/4 cup finely crushed ginger snaps





1/2 cup finely ground walnuts





2 tablespoons brown sugar





5 tablespoons melted unsalted butter





1/4 teaspoon ginger





1/4 teaspoon cinnamon





Filling:





1 1/2 pounds cream cheese - room temperature





1 cup, plus 2 tablespoons brown sugar - packed firmly





3 large eggs





3/4 cup pumpkin puree





2 tablespoons corn starch





1 1/4 teaspoon cinnamon





1/2 teaspoon ginger





1/4 teaspoon mace





1/4 teaspoon cloves





1 teaspoon pure vanilla





1/4 cup evaporated milk





Garnish:





whipped cream ginger snap crumbs





grated nutmeg





ground walnuts





Preheat oven to 350 F. For crust, combine ginger snap crumbs, walnuts, brown sugar, butter and press into





the bottom of a 9 by 13 inch rectangular pan. Chill while preparing cheesecake batter.





For filling, cream the cheese on slow speed in a mixer with the sugar until well-blended. Add eggs and blend on low speed until homogeneous. Add pumpkin puree, corn starch, cinnamon, ginger, mace, cloves, vanilla and evaporated milk, scraping sides and bottom of mixing bowl often. Mix until smooth.





Pour into prepared pan. Bake 30-35 minutes until cake seems firm in center. Remove cake from oven and





let cool 30-40 minutes before refrigerating. Cover lightly with a sheet of wax paper and chill several hours or overnight.





To serve, cut into squares and garnish each with a rosette of whipped cream in which ginger snap crumbs and nutmeg (or cinnamon) are sprinkled.Great recipes for thanksgiving deserts?
http://allrecipes.com/Recipe/Better-Than…


http://allrecipes.com/Recipe/Sweet-Potat…


http://allrecipes.com/Recipe/Irresistibl…


http://allrecipes.com/Recipe/Caramel-Pec…


http://allrecipes.com/Recipe/Aunt-Bevs-F…


http://allrecipes.com/Recipe/Pilgrim-Pum…


http://allrecipes.com/Recipe/Fruit-Salad…
I suggest making a pumpkin roll. Very delicious, not terribly difficult to make, and it is something people will remember and ask for again if they like it. Great for Thanksgiving or Christmas.





http://allrecipes.com/recipe/pumpkin-rol…
If you want a variety of choices from cakes, pies, cookies to candy, I suggest this site : http://www.kraftfoods.com/kf/ff/HolidayF…


The recipe that I would recommend because I've already made it once this season is Paula Deen's ';Pumpkin Gingerbread Trifle';. It looks beautiful, tastes great and is very easy to make. Here is the recipe.





Pumpkin Gingerbread Trifle


2 (14-ounce) packages gingerbread mix


1 (5.1-ounce) package cook-and-serve vanilla pudding mix


1 (30-ounce) can pumpkin pie filling


1/2 cup packed brown sugar


1/3 teaspoon ground cardamom or cinnamon


1 (12-ounce) container frozen whipped topping


1/2 cup gingersnaps, optional





Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.





Hope this helps.
I know you wanted to be recommened a recipe. But try this awesome website - allrecipes.com


I love that site. But my suggestion for you would be an apple crisp. Just put apple crisp into the search bar at allrecipes.com and itll bring up several different apple crisp recipes and you can choose which one sounds more appealing to you.
I've given this recipe to a few people... it's easy, elegant looking and delicious. The other is soooo delicious and easy not as elegant looking but just as tasty (it is pretty %26amp; guests of mine always LOVE it)





Tuxedo Brownie Cups


1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)


2 squares (1 oz each) white chocolate for baking


2 tablespoons milk


1 package (8 oz) cream cheese, softened


1/4 cup powdered sugar


1 cup thawed, frozen whipped topping


1 pint small strawberries, sliced


orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)





1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).


2. Remove pan to cooling rack. Immediately press tops of brownie with tart


shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle


remove the brownies from pan. Cool completely. Repeat with remaining batter.


3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until


smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well.


Gradually stir in white chocolate mixture until smooth. Fold in whipped


topping.


4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or


other piping tool). Arrange strawberry slices on top. Garnish as desired. Place


in airtight container and refrigerate 1-3 hours before serving.





tip: to get even strawberry slices, slice them using your egg slicer.





Apple Bundles


2 lg apples (Granny Smith work well)


1 pkg refrigerated breadstick dough -- 11 oz


1 med orange


2 tbsp butter -- melted


1/2 c sugar


1 tsp cinnamon





Preheat oven to 375F. Peal, core, and slice apples. Cut slices in half. Unroll dough; separate into 8 breadsticks. Cut each in half crosswise to make 16 strips. Place 3-4 apple slices at the end of each piece of dough; roll up. Arrange bundles in greased 7x11-inch pan. Zest 1 teaspoon orange rind, set aside. Juice orange. Pour orange juice into bottom of pan. Poor butter over bundles. Mix zest, sugar and cinnamon; spoon over bundles. Bake 25-30 minutes or until golden brown. Serve warm or topped with light whipped topping if desired.
They probably will have plenty of pumpkin pie. Check and see what they're serving for dessert, so you don't duplicate a dish.








Chocolate-Peanut Butter Cookie Pie





Prep Time: 15 min (Ready in 1 hr 50 min )


Refrigerated cookie dough is pressed into a company-special dessert.





1 (18-oz.) roll Pillsbury® Refrigerated Chocolate Chip Cookies with Walnuts


3 cups powdered sugar


1 cup peanut butter


2 tablespoons butter or margarine, softened


1/4 cup water


1 cup milk chocolate chips, melted


16 pecan halves, if desired





1. Heat oven to 350°F. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350°F. for 14 to 18 minutes or until golden brown. Cool 15 minutes.





2. In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.





3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.





http://www.pillsbury.com/recipes/ShowRec…


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Caramel Apple Sundae Pie





3/4 cup Caramel Topping, divided


NILLA® Crumb Crust


1 qt. (4 cups) vanilla ice cream, softened


2 medium apples, peeled, cored and coarsely chopped


2 Tbsp. butter or margarine


2 Tbsp. firmly packed light brown sugar





DRIZZLE 1/2 cup of the caramel topping evenly onto bottom of prepared crust. Top with scoops of ice cream. Freeze 4 hours or until ready to serve.





COOK apples in butter and sugar in large skillet on medium heat 5 min. or until apples are tender, stirring frequently. Cool. SPOON apples over ice cream; drizzle with remaining 1/4 cup topping just before serving. Cover and store leftover pie in freezer.





http://www.kraftfoods.com/recipes/CakesP…
Lemonade Pie








Here is a recipe for a quick and cool dessert. Takes about 10 minutes and makes enough to share.





Serving: 6


Prep Time: 10 minutes


Cook Time: 10 minutes


Total Time: 35 minutes

















1 6 oz container frozen lemonade, thawed


1 8 oz container frozen light Cool Whip


1 14 oz can sweetened condensed milk


2 graham cracker pie crusts




















1. Mix the lemonade, Cool Whip, and condensed milk together.





2. Pour half of the mixture into one pie shell, half into the other.





3. Cover and refrigerate overnight.











Based on individual serving.


Calories: 275


Total Fat: 12 g


Carbohydrates: 38 g


Protein: 3 g
Pumpkin Pie


INGREDIENTS:


9'; pie crust


15 oz. can solid pack pure pumpkin


3 large eggs


1/2 cup heavy whipping cream


1/2 cup brown sugar


1 tsp. cinnamon


1/2 tsp. ginger


1/8 tsp. cloves


1/4 tsp. salt


PREPARATION:


Preheat oven to 375 degrees F. Place the pumpkin, eggs, cream, brown sugar, and spices in the bowl of a food processor and process until smooth, or combine and beat well with mixer in a large mixing bowl Pour the mixture into prepared pie shell and place on baking pan to catch any spills.


Bake the pie at 375 degrees for 50 to 60 minutes or until the custard is set and the pie crust has browned, although the center will still look wet. A knife inserted about 1'; from side of pan will come out almost clean.





Place the baked pie on a rack to cool. Then cover and store in refrigerator until serving time. Store any leftovers in the refrigerator. Serve with vanilla ice cream or whipped cream. Serves 8
You can't go wrong with Banana pudding.





INGREDIENTS


1 (8 ounce) package cream cheese


1 (14 ounce) can sweetened condensed milk


1 (5 ounce) package instant vanilla pudding mix


3 cups cold milk


1 teaspoon vanilla extract


1 (8 ounce) container frozen whipped topping, thawed


4 bananas, sliced


1/2 (12 ounce) package vanilla wafers


DIRECTIONS


In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.


Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
The easiest recipie in the world:


Chocolate Pudding Pie With Graham Cracker Crust





Just buy the premade Keebler Graham Cracker Crust at the store and a package of instant Jello Chocolate Pudding and assemble!





Sooooooo Goooooooooooood!