I've been adding a few last minute items to my Thanksgiving dessert menu and wanted to share them with you. What would any Thanksgiving dessert table be without a scrumptious, pumpkin pie? I've tried many versions of this delectable pie through the years and this is beyond the shadow of a doubt, my absolute favorite! Handed down to me from my dear godmother, it's fabulous flavor is sure to please! Cest bon, cher! Enjoy!
Nanny's Praline-Pumpkin Pie
1 1/2 cups canned or fresh pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. ground cinnamon
1 tsp. ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
3 eggs, lightly beaten
1 1/2 cups evaporated milk
1 tsp. vanilla extract
1 unbaked 9 inch, deep dish pie shell
Topping
1/3 cup pecan pieces
1/3 cup graham cracker crumbs
1/3 cup brown sugar
2 tbs.'s butter, softened
Beat eggs in large bowl with electric mixer for 30 seconds. Add all remaining ingredients, and beat on medium speed for 2 minutes or until well blended. Pour into an unbaked 9 inch pie shell, which has been chilled. Cover edges of pie crust with foil.
Bake at 400 degrees for 10 minutes. Meanwhile, prepare topping. After baking for 10 minutes, lower heat to 350 degrees and sprinkle topping over top of filling and continue baking for 50 to 55 minutes or until knife comes out clean. Serves 8 Sinfully delicious! Bon appetit!
(everyone's favorite)
Worth every calorie!
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And here is another family "must have" that is just out of this world! It's my grandmother's chocolate cake recipe, spiked with a little rum. I made this cake for my Dad's 89th birthday, last week, and everyone wants it again, for Thanksgiving. It just doesn't get any better than this, cher! One bite of this heavenly cake and you'll think you're in heaven!
Decadent Chocolate-Rum Cake
2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp.'s baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2/3 cup butter at room temperature
1 2/3 cup sugar
3 large eggs
1 tsp. vanilla extract
1 1/2 cups milk
1/4 cup dark rum
Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour. Mix the 2 cups flour, cocoa, baking soda, powder, and salt until well blended. Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy. Gradually add the flour mixture, alternating with milk, until blended. Stir in the rum. Pour into prepared pans, (I used a bundt pan) and bake for 25 to 30 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.
Frosting
1 box (16 0z.'s) confectioners sugar
1 stick butter or margarine (softened)
4 heaping teaspoons cocoa
1/3 cup hot coffee
1 tbs. dark rum
Mix sugar, butter, and cocoa in medium bowl. Beat till smooth. Stir the rum into the hot coffee and slowly add coffee, adding a little at a time, until desired consistency. Divine!
(my Dad's favorite)
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And just in case you missed my Thanksgiving menu post, you can find some of the other decadent desserts that I'll be serving, below. Cest bon, cher!
Click on title for recipe.
(my favorite)
Can you tell that we love chocolate? What's your favorite Thanksgiving dessert?
Stay tuned, I'll be sharing some mouth-watering, Thanksgiving sides, next!
Hope that ya'll are having a wonderful week! Merci beaucoup for coming by!
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