does anyone have a good thanksgiving dessert recipe that isnt pie?????

i love cooking and i want to get a good recipe for thanksgiving that isnt too sugar-high
no nuts and not with sweeteners like splenda or any other healthy sugar. Molasses brown sugar and corn syrup are ok im sorry i didnt think of this earlier

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19 Responses to “does anyone have a good thanksgiving dessert recipe that isnt pie?????”

  1. Denise W said:

    Make anything for a PIE into a pudding mix.
    Use vanilla pudding and mix it.
    Add a gramcracker “crumble” on the top. I use the chocolate flavor often times.

    I make suger free jello cherry and whipped cream with fresh fruit (blue berries) to make a wonderful dessert. I make it the day before in “dixie cups” for the kids and glasses for the adults.
    I will often times put sugar candies in them as well.

    Good luck

  2. scrappykins said:

    Iowa Style Pumpkin Cake

    Serves 8

    Preparation :20 Cook :55 Stand 12:00 Total 13:15

    This is a very rich dessert and should be taken seriously. Top it with homemade ice cream and garnish it
    with honey roasted, shelled pumpkin seeds.

    1 canned pumpkin, large can
    1 evaporated milk, 1 can
    1 cup sugar
    3 eggs
    1 1/2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    1/4 teaspoon cloves
    1/4 teaspoon ginger
    1 box yellow cake mix, dry
    1 cup pecans, chopped
    1 1/4 cups butter, melted

    Preheat your oven to 350 degrees.

    Combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9X13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done.

    Let the cake stand overnight.

    Foolproof Pie Crust

    Serves 8

    Preparation :15 Cook :00 Stand 4:00 Total 4:15

    2 1/2 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon sugar
    2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold
    1/4 to 1/2 cup water, cold

    Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.

    Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.

    Cranberry Nut Pudding

    Serves 8 – 10

    Filling:

    2 bags of cranberries, 12 oz. each
    1 tsp. grated orange rind
    1 cup of sugar
    1/4 cup orange juice
    1 cup black walnuts, chopped
    1 tsp. allspice
    1/2 stick of butter

    Topping:

    1-3/4 cup all-purpose flour, sifted
    1 tbsp. sugar
    1 tbsp. baking powder
    1/2 tsp. salt
    1/2 tsp. allspice
    6 tbsp. cold butter (3/4 of a stick)
    7/8 cup milk
    2 tbsp. beaten egg

    Preparation:

    Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan with butter.

    Combine the filling ingredients in a bowl and put into pie pan.

    For the topping, sift the flour, sugar, baking powder, salt and allspice together. Cut in the butter until the mixture is the consistency of coarse cornmeal. Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough.

    Drop the dough in small pieces onto the filling leaving some spaces for steam to escape. Brush with the beaten egg and bake for a half hour or until golden brown.

    Serve warm with French Vanilla Ice Cream and a few chopped Black Walnuts.

  3. stevekc43 said:

    Chocolate icecream

  4. biology_nerd_76 said:

    pumpkin rolls are good…also make a cheeseball out of cream cheese and diet orange jello (need to add about 4 tbsp margarine to 8 oz cream cheese first) whip and chill…then roll ball in dried cranberries and serve with either triscuits or vanilla wafers…its a sweet finger food and non-traditional dessert

  5. Mintee said:

    carrot cake with cream cheese icing.. or you can vary the recipe and make apple spice cake or zucchini cake with the same cream cheese icing.
    My kids love banana pudding.. where you slice bananas into a tall class pyrex bowl, then layer pudding, then whipping cream, then vanilla wafers.. keep layering till you use the stuff up.. it looks pretty served out all in its layers..

  6. meoorr said:

    Making a simple fruit tart might be a good option.

  7. India said:

    I’ve had this before and it was sublime:

    Apple Cranberry Crumble

    6 servings 1¼ hours 15 min prep
    Change to: servings US Metric
    3 cups chopped peeled apples
    2 cups cranberries (fresh or frozen)
    3/4 cup sugar
    1 cup oats (old-fashioned or quick-cooking)
    3/4 cup packed brown sugar
    1/3 cup all-purpose flour
    1/2 cup butter, melted
    1/2 cup chopped pecans (optional)

    In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar.
    In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. (Top with pecans if desired.).
    Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly.
    Best served warm.

    You could also do cookies, pudding or fresh fruits and selected cheeses.

  8. Pink Princess said:

    Here’s something different, why not make donuts? What I do is buy the Pillsbury biscuit rolls and take a pop cap and make holes in the middle of the biscuits so they look like donuts. Then fry them until they are light brown. They are so easy to make a Delicious. Then you can get confectioner’s sugar and add milk and you have icing. You may want to add sprinkles. It’s different than pie and cake and it’s easy to make and delicious!

  9. Lizabeth said:

    Soft Pumpkin Cookies

    ½ cup softened butter
    1 ½ cup sugar
    1 cup pumpkin
    1 egg
    1 tsp vanilla
    1 tsp baking powder
    1 tsp cinnamon
    ½ tsp nutmeg
    ½ tsp salt
    2 ½ cup flour
    1 tsp baking soda

    Directions
    Cream butter and sugar in large mixing bowl. Add egg and vanilla. Beat until fluffy. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a separate bowl. Add to butter mixture alternately with the pumpkin beating after each addition. Drop rounded tsp on lightly greased cookie sheet. Smooth tops. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool.

    Top with Cream cheese frosting:
    3 ounces Cream cheese
    ½ cup butter
    1 tsp vanilla
    2 cups powdered sugar
    Combine frosting ingredients in a small mixing bowl. Beat until light and fluffy. Put this on top of these cookies and you will be in heaven. I promise you that. !

  10. outta my mind said:

    home made Apple tarts
    Ingredients.
    Fresh apples
    Sugar
    Canned Pillsbury biscuits
    cooking oil
    Cinnamon
    flour

    First peel and slice the apples
    put them in a pot of water
    Add sugar & cinamon to taste
    let boil till apples have turned soft
    drain then with a potato masher mash the apples up into a sause
    set aside

    open biscuts
    flour your counter top or whatever surface you want to use to roll out the biscuts
    using rolling pin roll out the biscut dough (but not to thin)
    Next spoon sause into middle of rolled out biscut (do one at the time)
    next pull one side (of biscut dough) over so that both sides meet and using a fork mash sides together so that the sause is is enclosed in the biscut
    pour cooking oil in frying pan (about 2cups) and bring to a simmer
    place bisuts in hot oil turn after just a minute and let brown on both sides then remove from oil (this step doesn’t take long so have your dish ready to place the tarts on)
    then enjoy!

  11. anglia said:

    nice tips i m going to try this recipe hope it work well

  12. baker said:

    If you like bourbon, I have a couple of ideas that include pumpkin and bourbon, but not much sugar.

    Here’s a recipe for pumpkin cheesecake
    NGREDIENTS:

    Graham Cracker Crust:
    * 3/4 cup graham cracker crumbs
    * 1 cup chopped pecans
    * 1/2 cup sugar
    * 1/4 cup melted butter
    .
    Pumpkin Filling
    * 1 (15 ounce) can pumpkin pureé
    * 3 eggs
    * 2 teaspoons ground cinnamon
    * 3/4 teaspoon ground nutmeg
    * 1/2 teaspoon ground ginger
    * 1/2 teaspoon salt
    * 1/2 cup packed light brown sugar
    * 24 ounces cream cheese softened
    * 1/2 cup sugar
    * 3 tablespoons whipping cream
    * 1 tablespoon cornstarch
    * 1 tablespoon vanilla extract
    * 1 tablespoon bourbon

    Topping
    * 2 cups sour cream
    * 2 tablespoons sugar
    * 1 1/2 tablespoons bourbon
    * pecan halves

    PREPARATION:
    Prepare crust. Butter a 9-inch springform pan. Combine crumbs, pecans, sugar in a bowl. Stir in melted butter. Press mixture over bottom and 1/2 inch up side of pan. Chill, covered, in the refrigerator for about 1 hour.

    Preheat oven to 350°. Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in bowl. Cut cream cheese into chunks and cream together with the sugar in bowl of electric mixer. Beat in cream, cornstarch, vanilla, bourbon, and pumpkin mixture until smooth. Pour into crust. Bake on the middle rack of oven for 50-55 minutes or until the center is set. Let cook in the pan on a wire rack for 10 minutes.

    For topping, whisk the sour cream, sugar and bourbon in a bowl. Spread over cheesecake. Bake for 5 minutes. Let cool in pan on wire rack. Cover and chill overnight before serving. Remove sides and decorate with pecan halves.
    *******
    Two years ago, I made Pumpkin Bourbon Raisin ice cream for Thanksgiving. The recipe is from Sara Moulton / Gourmet magazine on Foodtv.com

    3/4 cup raisins
    1/2 cup bourbon
    2 large whole eggs
    1 large egg yolk
    1/2 cup sugar
    1/8 teaspoon allspice
    1/8 teaspoon ginger
    1/2 teaspoon cinnamon
    2 cups half-and-half
    1 cup heavy cream
    1-pound can pumpkin puree forced through a fine sieve
    1 teaspoon fresh lemon juice

    In a small saucepan combine the raisins and the bourbon, bring the bourbon to a simmer, and remove the pan from the heat. Let the mixture cool. In a bowl whisk together well the whole eggs, egg yolk, sugar, allspice, ginger, and cinnamon. In a large heavy saucepan heat the half-and-half and cream until the mixture is hot, add the mixture to the egg mixture in a stream, whisking, and transfer the mixture to the pan. Cook the mixture over moderately low heat, stirring, until it is thickened and registers 175 degrees F. on a candy thermometer (do not let it boil) and transfer the custard to a metal bowl. Whisk the pumpkin puree into the custard and stir in the raisin bourbon mixture and the lemon juice. Set the bowl in a larger bowl of ice and cold water and stir the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions, transfer the ice cream to the freezer compartment of the refrigerator, and freeze until it is firm enough to scoop.

    Happy Thanksgiving!

  13. Jes said:

    Well, this doesn’t fit the low sugar, but it is too great not to post:

    Bread Pudding with Bourbon Sauce
    http://www.epicurious.com/recipes/recipe_views/views/102163

    Chocolate Cannoli
    http://www.recipezaar.com/97336

    Almond Danish Swirls
    These really aren’t low sugar, since they are made by Paula Deen, but…
    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32096,00.html

    Sugar Free Chocolate Eclairs
    http://www.recipezaar.com/80851

  14. boofer said:

    I love carrot cake, and there are tons of low-sugar recipes out there. And a great creamcheese frosting can be low sugar as well. I fit calls for oil, I always substitute applesauce (with cinnamon is good too) the same equal amounts and it turns out soo good. Everyone enjoys a really good carrot cake and they are easy to dress up. I love this one

    http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R028827&ordersrc=rafrecipe

    copy and paste into address to go to. It’s not low-sugar, but a great one, and may give you ideas.

    Also, I found a recipe on the same site for pumpkin tiramisu which I’ve never tried, but will this year, since my grandmother has recently diagnosed diabetic. Looks gourmet! It’s low sugar/diabetic.

    http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R092366&searchResults=true&showSearchNav=true&recipeNumber=1&resultCategory=kitchen&searchType=null&adCategory=&_requestid=167443

  15. Brandi said:

    This recipe is so good. If you don’t like sweet potatoes trust me you have to try this and you will LOVE them! You can have these as dessert or as your sweet potato dish.

    2 pounds of canned sweet potatoes
    1/2 c. brown sugar
    1/2 c. butter
    2 eggs, slightly beaten
    1/3 c. evaporated milk
    1 tsp. vanilla
    1 tsp. cinnamon
    1/2 tsp. nutmeg

    Topping
    1 c. chopped nuts- pecans or walnits
    2/3 c. brown sugar
    1/2 c. flour
    1/3 c. melted butter

    Pre-heat oven to 350. Grease your baking dish.

    Mash your sweet potatoes. Combine next 7 ingredients mix well. Spread into baking dish.

    Topping
    In large bowl combine nuts, sugar, and flour. Stir in butter. Sprinkle over potato mixture and bake for 45 min. Enjoy!!

  16. bren said:

    Pumpkin cheesecake is delicious. Check out cooks.com they have many suggestions. Excellent website!

  17. gegesmommy said:

    My mom usually makes a fruit salad every Thanksgiving. It’s great. She gets apples, bananas, oranges, and grapes. She cuts all the fruit into little squares and mixes them all together. After everything is mixed she adds whipped cream, (you can add according to your taste), semi-sweet chocolate chips and pieces of pecans. She mixes this all together and it is great!! I love it!!

  18. thegirlwholovedbrains said:
  19. lou said:

    1. dump cake
    2. apple cobbler
    3. cherry cobbler
    4. lemon bars
    5. strawberry shortcake




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