What are some tasty Thanksgiving dessert recipes? I need 2.?

I want to make something out of this world. I am making food for my grandparents as well as my fiance's grandparents. I want 2 different desserts for the 2 events.What are some tasty Thanksgiving dessert recipes? I need 2.?
I've made this for over 10 yrs for both Thanksgiving and Christmas and never have any leftovers.





Cranberry Mousse





1 (6 oz) pkg cranberry flavored jello


1 c boiling water


1 (20 oz) can crushed pineapple


1 (16 oz) can cranberry sauce


3 tbsp lemon juice


1 tsp grated lemon peel


1/2 tsp ground nutmeg


2 c sour cream


1/2 c chopped pecans





In a large bowl, dissolve jello in boiling water. Drain pineapple, setting the pineapple aside and adding juice to jello. Stir in cranberry sauce, lemon juice, lemon peel and nutmeg. Chill until thickened. Fold in sour cream, pineapple and pecans. Chill until set, at least 2 hours.





Serves 16-20.What are some tasty Thanksgiving dessert recipes? I need 2.?
Carnation Pumpkin Pie


3/4 cup granulated sugar


1 teaspoon ground cinnamon


1/2 teaspoon salt


1/2 teaspoon ground ginger


1/4 teaspoon ground cloves


2 large eggs


1 can (15 oz.) LIBBY'S庐 100% Pure Pumpkin


1 can (12 fl. oz.) NESTL脡庐 CARNATION庐 Evaporated Milk


1 unbaked 9-inch (4-cup volume) deep-dish pie shell


Whipped cream (optional)





Directions:


MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.





POUR into pie shell.





BAKE in preheated 425掳 F oven for 15 minutes. Reduce temperature to 350掳 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. Top with whipped cream before serving.








I modified it; the amount of evaporated milk they are saying to use is = to 1 1/2 cans of milk just use 1 can and it will fit perfectly into a deep dish pie shell + it's a lot better
Here are two great hits!!





Pumpkin Cheesecake with Gingersnap Pecan Crust


This cheesecake has been a huge success at the bakery since its introduction. It is a lovely dessert for an autumn dinner party. I love to make cheesecakes when I'm entertaining because they can be made one to two days in advance, before guests even arrive.





For the crust


8 Tbs unsalted butter, melted


1 1/2 cups gingersnap cookie crumbs


1/2 cup chopped toasted pecans (see note)


For the filling


3/4 lb cream cheese, softened


3/4 cup granulated sugar


3/4 cup firmly packed brown sugar


5 large eggs, at room temperature


1 1/2 cups canned pumpkin puree


3/4 cup heavy cream


1 1/2 tsp cinnamon


For the Sweet Vanilla Whipped Cream


2 cups heavy cream


2 tsp sugar


2 tsp vanilla extract


Garnish


Sweet Vanilla Whipped Cream


Toasted pecan halves


1 Make the crust


2 Preheat oven to 325掳F (160掳C).


3 In a small bowl, combine the butter with the gingersnap cookie crumbs and pecans. Press into the bottom of a buttered 10-inch springform pan.


4 Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.


5 Make the filling


6 In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin puree and mix until just blended. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the side of the bowl with a rubber spatula. Stir in the heavy cream and cinnamon.


7 Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour.


8 At the end of the baking time, turn off the heat and, using a wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour before removing. Cover and refrigerate for at least 12 hours or overnight.


9 Make the Vanilla Whipped Cream


10 Place all the ingredients in a medium-size bowl and whip with an eggbeater or a whisk until soft peaks form. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours.


11 To serve


12 Remove the cake from the refrigerator 15-30 minutes before cutting and serving. Garnish with the sweetened whipped cream and toasted pecan halves.


13 Note: To toast the pecans, place on a baking sheet in a 350掳F (175掳C) oven for 15 minutes, or until lightly browned and fragrant.


Yield: one 10-inch cheesecake





Apple-Cranberry Crumb Pie


For topping


1 cup all purpose flour


1/2 cup (packed) golden brown sugar


1/3 cup old-fashioned oats


3/4 tsp ground cinnamon


1/2 cup (1 stick) chilled unsalted butter, cut into small pieces


For filling


4 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)


1 16-ounce can whole-berry cranberry sauce


3/4 cup sugar


1 tsp cornstarch


1 purchased 9-inch deep-dish frozen pie shell, unthawed (I make mine from scratch)


1 Make topping:


2 Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.


3 Make filling:


4 Place baking sheet in oven and preheat to 350掳F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.


5 Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.


Servings: 8
These are really yummy!





Pumpkin Gooey Butter Cakes





Ingredients %26amp; Directions:


Cake:


1 18 1/4-ounce package yellow cake mix


1 egg


8 tablespoons butter, melted





Filling:


1 15-ounce can of pumpkin


1 8-ounce package cream cheese, softened


2 eggs


1 teaspoon vanilla


8 tablespoons butter, melted


1 16-ounce box powdered sugar


1 teaspoon cinnamon


1 teaspoon nutmeg





Preheat oven to 350 degrees.





To make the cake, combine all of the ingredients and mix well. Pour batter into a lightly greased 13x9-inch baking pan. Prepare filling.





In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.





Serve with fresh whipped cream.





Yield: 6 to 8 servings


Preparation time: 30 minutes


Cooking time: 40 minutes


Ease of preparation: easy





Recipe courtesy Paula Deen


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Broken Glass Jello Mold





1 (3 ounce) package jell-o orange gelatin mix


1 (3 ounce) package jell-o cherry gelatin


1 (3 ounce) package jell-o lime gelatin


3 cups boiling water


2 cups cold water


1 cup pineapple juice


1/4 cup sugar


1 (3 ounce) package jell-o lemon gelatin


2 (2 ounce) packages Dream Whip





Prepare the 3 packages of jello separately, using 1 cup boiling water and 1/2 cup cold water for each.


Pour each flavor into and 8 inch square pan.


Chill until firm or overnight.


Mix pineapple juice and sugar. Heat until sugar is dissolved.


Remove from heat.


Dissolve lemon jello in the hot juice; then add 1/2 cup of water. Chill until slightly thickened.


Cut the firm jello into 1/2 inch cubes.


Prepare Dream Whip topping as directed on package and blend it with the lemon jello mixture. Fold in jello cubes.


Pour into a 9x13 glass pan or mold.


Chill at least 5 hours or overnight.
I just tried this recipe below. Its delicious and easy to make!








The Winner in Good Morning America's Apple Pie Contest 2001


Crunchy Carmel Apple Pie


From Marsha Brooks


Carmel, Indiana








Ingredients for the Pie


1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought) 1/2 cup sugar 3 Tbsp. all-purpose flour 1 tsp. ground cinnamon 1/8 tsp salt 6 cups thinly sliced peeled apples (You may need more if your family sits by the bowl and sneaks the sliced applies when you are not looking) Marsha likes to use golden delicious and fuji apples. 1 recipe crumb topping (see below) 1/2 cup chopped pecans 1/4 cup caramel topping 1 oz. of TLC (tender, loving care - see Marsha's love story below)





Ingredients for the Crumb Topping


1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick cooking rolled oats 1/2 cup butter





Directions for the Crumb Topping


Directions for Crumb Topping: 1. Stir together brown sugar,flour, rolled oats.


2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.


Directions for the Pie


1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.


2. Add apple slices and gently toss until coated.


3. Transfer apple mixture to the pie shell (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)


4. Sprinkle crumb topping over apple mixture.


5. Place pie on a cookie sheet so the drippings don't drop into your oven.


6. Cover edges of pie with aluminum foil.


7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.


8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.


9. Cool on a wire rack and enjoy warm or at room temperature.





Recipe courtesy of Marsha Brooks, Good Morning America Apple Pie Contest 2001








Marcia's Special Ingredient


When I make this pie I put in a lot of TLC...tender loving care! This pie is total comfort food for me.


I usually begin making this pie in the fall. It announces the start of the season. Fall evokes a feeling of the importance of being with my family and friends. It is the only apple pie I serve at Thanksgiving. It represents warmth and family to me.


I love to see my family get excited when I make this. I love to bring it to a potluck dinner when it is warm so that you can smell the pie when I walk in. When I make this pie I feel like snuggling with my family. I think it always turns out so well not just from the ingredients I put in it (though that helps), but also from the heart and soul I add to it.


This pie is easy to make and the combination of ingredients gives it a little different taste than a traditional apple pie.


You may notice there are no fancy ingredients. I even use a store-bought pie shell (you can make your own if you want). I don't even have a specific type of apple to use. I think a combination of two or three different apples is also what makes it unique. (I usually just use whatever apples are in my house.)


I would love to share this with the people of New York. It is a total comfort dish to me. It deserves to be shared with the heroes of New York. Thank you for reading this.


--Marsha Brooks