Let’s Eat: Delicious desserts for your Thanksgiving table

Let’s Eat: Delicious desserts for your Thanksgiving table

The turkey may seem like the star on Nov. 24, but everybody knows it’s all about the sweet stuff. Go all out with these delicious recipes for Classic Pumpkin Pie and Caramel Macchiato Ice Cream Pie, a scrumptious and satisfying way to end your Thanksgiving feast.

Classic Pumpkin Pie

pumpkin-pie-1YIELD: Serves 8 to 10

Ingredients:

Pie crust

1 1/3 cups all purpose flour

1/2 teaspoon salt

1/2 stick vegetable shortening

3 to 6 tablespoons ice cold water

Filling

1 (15-ounce) can pumpkin purée

1 (14-ounce) can sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Directions: Preheat oven to 425 F. In a large bowl, mix the flour and salt. With a pastry blender or fork, cut in shortening until mixture resembles course crumbs. Sprinkle in 3 to 5 tablespoons ice water, a tablespoon at a time. Mix lightly with a fork after each addition, until dough is just moist enough to hold together. Shape dough into a ball. Wrap and refrigerate for 30 minutes.

Roll out onto a lightly floured surface in the shape of a circle until dough is less than 1/4-inch thick. Roll the dough around the rolling pin, lift up, and unroll over a 9-inch pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge. Whisk the pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake for 15 minutes.

Reduce oven temperature to 350 F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish with whipped cream. Store leftovers covered in refrigerator.

Caramel Macchiato Ice Cream Pie

5c1bc0c7091c7a189b28e6018abfea30YIELD: Serves 10.

INGREDIENTS:

Crust

9 graham crackers

1 cup finely chopped almonds

1/4 cup granulated sugar

4 tablespoons butter, melted

Filling

1 container (1.5 quarts) Dreyer’s or Edy’s Grand Coffee Ice Cream, softened

1/2 cup Nestlé Toll House Semi-Sweet Chocolate Morsels, chopped, divided

1/2 cup Nestlé La Lechera Dulce de Leche

1 tub (8 ounces) frozen whipped topping, thawed

1/2 cup sliced almonds, toasted

DIRECTIONS: To make the crust: Heat oven to 325 F. In food processor, add graham crackers and pulse until crackers resemble fine crumbs. Add crumbs to bowl along with chopped almonds, sugar and butter; stir to combine. Press into bottom and up sides of 9-inch deep-dish pie plate. Bake 5 minutes.

Remove from oven and cool completely. To make filling: Spread ice cream into cooled pie crust, smoothing out over bottom. Sprinkle with half of the chopped morsels. Heat dulce de leche in microwave-safe bowl on high for a few seconds to soften; stir. Pour over chocolate morsels, spreading evenly. Spoon whipped topping over dulce de leche, covering entire surface of pie. Sprinkle with remaining morsels and almonds. Freeze 30 minutes.

Remove pie from freezer and cover with foil. Place back in freezer for at least 4 hours, or until pie has set. Remove from freezer 10 minutes before serving.

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