Thanksgiving Desserts & Treats!!!

My family loves these three pies for Thanksgiving Dessert.  Cranberry Cherry Pie, Pecan Maple Pie and Pumpkin Pie

You will also find a sweet, rich and creamy side to serve with dinner, or for dessert.  It is especially nice after Thanksgiving served like a bowl of ice cream.  It's called Pink Stuff.  See what you think.

Cranberry Cherry Pie

An Elegant Twist to An Old Tradition

1 (15 oz) pkg. Pillsbury                                 ¾ cup Sugar                  

          All Ready Pie Crusts                           2 Tbsp. Cornstarch

2 cups fresh or frozen Cranberries               1 (21 oz. can) Cherry Fruit Pie Filling

Prepare pie crust according to package directions for two-crust pie using 9” pie pan.  Heat oven to 425.  In large bowl combine cranberries, sugar and cornstarch - mix well.  Stir in cherry pie filling, mix lightly.  Spoon into pie crust-lined pan.  To make top crust, cut out 2 hearts or bells with cookie cutter, tops toward center.  Place crust over filling and fold edge of top crust under bottom crust.  Flute edges.  Brush underside of “cut out” heart or bell with water.  Place on crust between cutouts.  Sprinkle top of pie with cinnamon and sugar.  Bake at 425 for 35-45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excessive browning.

Cranberry “Pink Stuff”

Kids Eat it Like Ice Cream – Adults Eat it like Sorbet!

1 cup Sour Cream                                       

2 16 oz. cans Whole Cranberry Sauce

1 3 oz. Cream Cheese softened                            

½ cup Sugar                                                         

1 8 oz. can Crushed Pineapple, drained

1 cup chopped Pecans                                         

1 8 oz. Cool Whip         

                                                                     

With electric mixer, combine sour cream, cream cheese and sugar.  Stir in cranberry sauce, pineapple and pecans.  Fold in cool whip.  Put in oiled mold and freeze.  Slightly thaw before serving.

Pecan Maple Pie

Maple Syrup Makes it Thick & Rich

Unbaked 9” Single Crust                              ¼ cup Butter, melted

3 Eggs, beaten                                            1/8 tsp. Salt

1 cup Sugar                                                 1 tsp.  Vanilla

¾ cup Maple Syrup (thick)                           1 ¼ cups Pecan halves

Heat oven to 375.  Prepare pie crust of single pie.  For filling – combine eggs, sugar, maple syrup, butter, salt and vanilla in bowl.  Mix thoroughly.  Spoon into unbaked pie shell.  Arrange pecans on top.  Reduce oven temperature to 350 and bake for 45-55 minutes or until filling is set.  (Reduce temperature to 325 or shield with foil if crust and/or pecans begin browning too quickly).  Cool to room temperature before serving.

Pumpkin Pie

(you can substitute apple butter for some of the milk)

¾ cup sugar                                                 2 large eggs

½ tsp. salt                                                   1 (15 oz.) Libby’s Pure Pumpkin

1 tsp. cinnamon                                           1 (12 oz.) can evaporated milk

½ tsp. ginger                                               1 unbaked pie crust (deep dish)

¼ tsp. cloves

Mix sugar, salt, cinnamon, 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 degree oven for 15 minutes.  Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near the center comes out clean.  Cool for 2 hours.  Top with whipped cream.