Thanksgiving dessert recipes: Pass the pumpkin pie, and more

Crust:

3 cups flour

1 cup trans fat-free shortening

1/4 teaspoon salt

1 large egg, beaten

1 tablespoon white vinegar

6 tablespoons ice water

Chocolate layer:

2/3 cup milk chocolate chips

1 cup sugar

1/2 cup light corn syrup

1/2 cup evaporated milk

2 tablespoons butter

3/4 teaspoon vanilla

3/4 cup coarsely chopped macadamia nuts

Cream cheese layer:

1 (8-ounce) package cream cheese

1/4 cup sugar

1/2 teaspoon vanilla

1 egg, beaten

Pumpkin layer:

1 (15-ounce) can pumpkin

1 1/2 cups melted vanilla ice cream

3 eggs, beaten

1/3 cup brown sugar

1/3 cup white sugar

1/4 teaspoon salt

1 1/4 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Topping:

1/2 cup chilled whipping cream

1 tablespoons confectioners' sugar

1 (8-ounce) package cream cheese

1 cup sugar

Chocolate drizzle:

1/4 cup milk chocolate chips

1 tablespoon butter

1/4 to 1/3 cup crushed macadamia nuts, if desired

Preheat oven to 450 degrees.

Crust: In a bowl, mix flour, shortening and salt until texture is coarse. Combine beaten egg, vinegar and ice water. Add moist ingredients, a little at a time, into flour mixture. Mix until dough is the right texture and stops sticking to fingers. Form dough into a flattened ball. Roll out between sheets of plastic wrap. Ease into a 10-inch pie plate. Crimp edges. Brush entire crust with beaten egg mixture.

Nut layer: Place chocolate chips in a small bowl. Set aside. In a heavy saucepan, bring sugar, corn syrup, evaporated milk, butter and vanilla over medium heat to a boil, stirring constantly, for 6 minutes. Remove from heat. Pour 1/3 cup plus 1 tablespoon of the hot mixture over chocolate chips. Stir until smooth. Spread into bottom of crust and pat down with back of spoon. Stir nuts into remaining caramel. Cool slightly then spread over chocolate in pan.

Cream cheese layer: Beat cream cheese until smooth. Beat in sugar. Add vanilla and egg and beat until light and smooth. Chill 20 minutes while making pumpkin layer. When chilled, spread over nut layer.

Pumpkin layer: Combine all ingredients and mix thoroughly. Pour over cream cheese layer. Bake for 15 minutes. Reduce heat to 350 degrees and bake 50 minutes. Remove from oven and cool completely.

Topping: Beat whipping cream and confectioners' sugar until stiff. Set aside. In another bowl, beat cream cheese and sugar. Fold in whipped cream. Place dollops of topping around edge of pie.

Chocolate drizzle: Melt chocolate chips and butter in a custard cup for 40 seconds in the microwave. Stir until smooth. Allow to cool slightly. Transfer to a plastic sandwich bag. Cut a tiny hole in the corner of bag. Squeezing bag, drizzle chocolate over pie and topping. Sprinkle with crushed macadamia nuts.

Servings » 8 to 10

Source » Tina Wang, Alpine, Lion House Pie Contest Winner

1 pie crust, homemade or store-bought

1 (3.4-ounce) package instant vanilla pudding

1 1/2 cups milk

1/2 cup light sour cream

2 teaspoons orange zest

2 tablespoons orange liqueur, optional

Fresh fruit such as strawberries, kiwis, peaches or apricots*

Apricot or apricot pineapple jam

Special equipment:

Tart pan with a removable bottom

Fine mesh strainer

Preheat oven to 375 degrees.

Line the bottom and sides of tart pan with pie crust. Make a decorative edge. Using a fork, make tiny air holes on the bottom and around the sides of the crust. Bake for about 30 minutes or until golden brown. Remove from oven and cool completely. (Can be made one or two days ahead.)

For filling, combine pudding mix, milk, sour cream, orange zest and liqueur into a bowl. Whisk until well combined. Pour into pre-baked tart shell and spread evenly. Do this quickly as filling will set up within minutes.

Arrange cut fruit on top of filling in a decorative patter.

To make glaze, force some of the jam through a fine mesh strainer to remove fibrous material. Brush strained jam onto fruit to make it shiny and keep it from browning.

*Canned peaches and apricots may also be used.

Servings » 8 to 10

Source » Chef Drew Ellsworth, Ecole Dijon

2 large eggs

1/2 cup sugar

1/4 cup real maple syrup

2 teaspoons pumpkin pie spice

1/4 teaspoon ground cloves

1 (15-ounce) can pumpkin

1 (12-ounce) can evaporated milk

1 (9-inch) unbaked pie shell

2 tablespoons real maple syrup, for topping

Preheat oven to 400 degrees.

Place eggs in a mixing bowl and, using either a stand or hand mixer, beat lightly. Add sugar, 1/4 cup maple syrup, pumpkin pie spice, cloves, canned pumpkin and evaporated milk. Beat lightly until everything is mixed well. Pour into unbaked pie shell and bake for 15 minutes. Reduce heat to 350 degrees and continue baking for another 30 to 40 minutes. Pie is cooked when the crust is golden brown and the custard is set.

Remove pie from oven and drizzle with remaining 2 tablespoons maple syrup. Cool to room temperature and serve. Pie can be made one day ahead. Store in the refrigerator. Let it come to room temperature before serving.

Servings » 8

Source » Chef Drew Ellsworth, Ecole Dijon

1/2 cup sugar

1 1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon salt

2 1/2 cups flour

1/2 cup butter, room temperature

1 egg

1 cup molasses

1 cup hot water

Cinnamon apple sauce, if desired

Powdered sugar

Heat oven to 350 degrees. Butter and flour a rectangular cake pan. In a large bowl, combine sugar, baking soda, cinnamon, ginger, cloves, salt and flour. Stir together with a wooden spoon. Form a well in the center of the dry ingredients and add butter, egg, molasses and hot water. Stir until well blended and smooth. Pour into prepared pan and bake 35 to 40 minutes, or until a toothpick comes out with just a few crumbs. Serve warm with warm cinnamon apple sauce on the side. Or dust with powdered sugar after gingerbread has partially cooled.

Servings » 8

Source » Jamie Parchman