It’s that time a year! One thing I treasured in my life was Thanksgiving dinner at my grandmas. She had to be the best cook on the planet. The thing that she had, that will make or break your family from being happy with your meal or walking away saying it was ok, is dessert. I have included two recipes here for you to have, that will put smiles on everyone’s faces.
Pumpkin Cake Roll
3 eggs — room temp, 1 cup sugar, 2/3 cup canned pumpkin, 1 teaspoon lemon juice, 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon,1 teaspoon ginger,1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup walnuts, chopped
1 cup confectioners’ sugar, 6 ounces cream cheese, 4 teaspoons butter, ½ teaspoon vanilla
Beat eggs for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan. Top with walnuts. Bake at 375’F for 15 minutes. Turn cake out onto towel sprinkle with confectioners’ sugar and roll up “jellyroll fashion. Cool. Prepare filling, beating all ingredients until creamy. Unroll the cake and spread filling and re-roll; chill. That’s It.
Pumpkin and Praline Pie
2 pie crusts
1/2 cup sugar, 1/2 cup light brown sugar, 1 tbsp. flour, 1 tbsp. bitters ( optional), 1 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. cloves, 1 egg, lightly beaten, 2 tbsp. butter, 1 can (29 oz.) pumpkin, 1 can (12 oz.) evaporated milk, 1/4 cup milk, 1 cup water
4 tbsp. butter, softened, 2/3 cup light brown sugar, 2/3 cup pecans, coarsely chopped, Whipped cream, for garnish (optional)
Mix sugars, flour, bitters, spices in large bowl. Stir in egg; set aside. Melt butter in large skillet over low heat. Add pumpkin, simmer, stirring occasionally until purée thickens slightly, 10 minutes. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.
Prepare crust. Preheat to 450°F. Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly. Reduce oven temp to 400°F. Pour half pumpkin filling into each crust; smooth top with spatula. Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Garnish with Whipped cream or topping, if desired. That’s it, good luck and Happy Holidays.
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