Thanksgiving Desserts: This Year, Hold the Pie
7 Comments | Written on November 4, 2011 at 5:00 pm, by The Editors
The only way to top off Thanksgiving dinner? Thanksgiving desserts! Sure, you can serve up the same old apple and pumpkin pies, but why not shake things up with an unexpected twist?
Don’t get us wrong: we’re not suggesting you chuck tradition entirely (no one wants brownies or lemon pudding after the turkey feast). Instead, think about the classic flavors of the season and get inspired. Pumpkin isn’t only for pies. It’s equally tasty in a chocolate chunk cake or pared with pistachios in a heavenly cannoli, while apples lend themselves to upside-down cake or cranberry dumplings. You’ll find even more fall flavors — cinnamon, maple, bourbon and pistachios — in our 10 favorite “not pie” Thanksgiving dessert recipes.
Trust us — this is the year to give the rolling pin a rest.
Is your heart set on pie? We hear you! Why not try one of these unique Thanksgiving pies?
Categories:
Holidays & Parties | Tags: Apple Desserts, Cake, Cranberry Desserts, Pumpkin, Thanksgiving Desserts
7 Comments | Post Your Comment
7 Responses to “Thanksgiving Desserts: This Year, Hold the Pie”
I would like the recipe for the cannoli please. Will you email it to me?
Would love this recipe and will make for both thanksgiving and a party I have the night before. thank you for sharing…have a wonderful holiday season.
Pumpkin cannoli recipe please.
Hello
Joan Verlotta If you go to the next recipe after the Pumpkin Spice Whoopie Pies, it is the pumpkin cannoli you can then click on it and get the recipe you want. It does sound yummy.
What is the name of the dessert in the picture and can I have the recipe?
I would like the recipe for the pumpkin cannoli Thank You Joan E
That would be something different for my company. THANK YOU
A creamy pumpkin filling adds a taste of fall to cannolis, a favorite Italian dessert.
Total Time: 25 mins
Servings: Makes 16 shells
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Ingredients
1/2 of an 8-oz. carton mascarpone cheese 3/4 cup powdered sugar 3/4 cup canned pumpkin Libby’s Pumpkin Filling 2 for $3.00
Pumpkin Filling
Selected Varieties Only, Loyalty Card Required
thru 2011-11-12 CVS/pharmacy – FoodSave Special
Find Recipes with This Ingredient 1/2 cup ricotta cheese 1 tsp. pumpkin pie spice 1/2 cup chopped roasted pistachio nuts or toasted pecans Store Brand Pecans $6.99
Regular
Shelled, Loyalty Card Required, 12 oz
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Find Recipes with This Ingredient 1/2 cup whipping cream 12 purchased cannoli shells* Powdered sugar or granulated sugar Directions
1In a large bowl stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.2In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.3*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).
Nutrition Facts
Calories 276, Total Fat 20 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 31 mg, Sodium 29 mg, Carbohydrate 22 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin C 2%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet