Thanksgiving Dinner desserts – 2008

Libby’s Famous Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby’s 100% Pure Pumpkin
1 can (12 fl. oz.) Nestle Carnation evaporated milk
1 unbaked 9-inch (4 cup volume) deep dish pie shell
whipped cream (optional)

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° F oven for 15 minutes. Reduce temperature to 350° 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.

This recipe is from Libby’s 100% Pure Pumpkin.

Apple Pie
6 cups thinly sliced apples
3/4 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9 inch single crust pie

Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are. Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust. Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

This recipe is from
Click here for some help on how to bake apples from the Allrecipes Staff!
Click here for some help on baking fruit pies from the Allrecipes Staff!

No Bake Peanut Butter Pie
1 (8 ounce) package cream cheese
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Jodi found this recipe at and loves to make it!

Fudgey Pecan Pie
1 (9-inch) unbaked pastry shell
1/3 cup butter or margarine
2/3 cup sugar
1/3 cup cocoa
3 eggs
1 cup light corn syrup
1/4 tsp. salt
1 cup chopped pecans
sweetened whipped cream (recipe follows)
pecan halves (optional garnish)

Prepare pastry shell; set aside. Heat oven to 375 degrees. In medium saucepan over low heat, melt butter, add sugar and cocoa, stirring until well blended. Remove from heat; set aside. In a medium bowl, beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pastry shell. Bake 45 to 50 minutes or until set. Cool. Cover; let stand about 8 hours before serving. Garnish with whipped cream and pecan halves, if desired.

Sweetened Whipped Cream –
In a small mixer bowl, stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract; beat until stiff. About 1 cup topping.
Mississippi Mud Pie
1/2 cup whipping cream
3 (1 ounce) squares unsweetened chocolate, chopped
1 1/2 cups sifted powdered sugar
1/3 cup butter or margarine
3 T light corn syrup
dash salt
1 T vanilla extract
3 cups coffee ice cream, softened and divided
1 cup chopped toasted pecans, divided
sweetened whipped cream
Chocolate sandwich cookie pastry shell–>
2 cups cream-filled chocolate sandwich cookies crumbs (about 40 cookies)
2 T butter or margarine

Prepare pastry shell; set aside. Combine whipping cream and chocolate in a heavy saucepan over low heat; cook until chocolate melts.  Add powdered sugar and next 3 ingredients.  Cook, stirring constantly, until mixture is smooth.  Remove from heat; stir in vanilla. Cool.  Spread 1/2 cup chocolate sauce into pastry shell.  Freeze 10 minutes.  Remove from freezer, and spread 1 cup ice cream over chocolate sauce.  Sprinkle with 1/3 cup pecans; freeze 20 minutes.  Repeat layers twice. Cover and freeze at least 8 hours. Drizzle remaining chocolate sauce over pie.  Pipe whipped cream onto pie.

Decadent Mud Pie
1 (11 3/4 ounce) jar hot fudge sauce, heated and divided
1 (9-ounce) graham cracker crust
1/2 gallon coffee ice cream, softened
Frozen whipped cream topping, thawed
blanched slivered almonds, toasted

Spread 1/3 cup fudge sauce over crust. Spread ice cream over fudge sauce; cover and freeze until firm. Let pie stand at room temp 5 minutes before slicing. Cut into wedges.  Top each serving with remaining fudge sauce, whipped topping, and almonds. Serve immediately.

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