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No time to make a dessert for Thanksgiving or looking for something different than the classic pumpkin pie but still want a pie? Not to worry… This year, make this super easy and quick icebox pumpkin mousse pie. Since the crust is made from crumbled wafer cookies, you won’t have to spend a minute mixing, chilling, or rolling out a dough. Of course, not only is this pie incredibly easy to make, it’s also incredibly delicious to eat!

30 chocolate wafers, such as Famous
2 tablespoons dark-brown sugar
5 tablespoons unsalted butter, melted

1-1/2 cups pure pumpkin puree (from a 15-ounce can)
4 ounces cream cheese, room temperature
1/2 cup packed dark-brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1 cup cold heavy cream

1 cup cold heavy cream
1 tablespoon confectioners’ sugar

*** For directions watch the video.

Posted on Nov 21, 2013


If you only have time to make one dessert this Thanksgiving. Then, watch and learn how to make this pumpkin pecan-praline pie. The great thing is that you can make Pumpkin Filling, Pecan-Praline, pie crust one day ahead, put it together and bake the pie on the day of Thanksgiving. Feel free to use store-bought pie crust or pumpkin puree from a can. Get the teardrop cookie cutter from Foose Cookie cutters, but you can decorate the pie edge any way you desire.

For the Pumpkin Pecan Praline Pie
All-purpose flour, for work surface
Flaky Pie Dough (recipe below)

For the Pumpkin Filling:
4 large eggs
1/2 cup granulated sugar
1/4 cup Muscovado light or dark-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pound Pumpkin Puree (recipe below)
1 cup heavy cream

For the Topping:
Pecan-Praline (recipe below)

*** For directions watch the video.

For the Pecan-Praline:
Lightly coat a baking sheet with vegetable oil; set aside. Mix together 1 cup granulated sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Cover and cook, without stirring, until an amber-colored syrup has formed, about 8 minutes. Remove from heat and add 1 cup whole lightly toasted pecans. Pour mixture onto prepared baking sheet; let cool completely. When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature.

For the Flaky Pie Dough:
1/2 teaspoon coarse salt
1/2 cup ice water
3 cups all-purpose flour
2-1/2 teaspoons granulated sugar
9 Tablespoons cold unsalted butter, cut into pieces
6 Tablespoons cold leaf lard, cut into pieces

*** For directions watch the video.

For the Pumpkin Puree:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Cut 7 to 8 pounds Long Island Cheese or sugar pumpkins, washed and stems removed, in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly. When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

Posted on Nov 20, 2013


While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with this healthier frozen pie this year. It just might become one of their holiday favorites. Watch and learn how easy it is to make it. The best thing about this pie is that you can make ahead for up to 3 days, just cover and freeze the pie. Before serving, let the pie soften slightly in the refrigerator for 20 to 30 minutes.

For the crust:
30 small gingersnap cookies, (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

For the filling:
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see note)

*** For directions watch the video.

Note: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds

Posted on Nov 19, 2013


Cinnamon, allspice, and nutmeg add spice to this creamy pumpkin filling in this classic pie. Watch and learn how to make this easy lattice spiced pumpkin pie for Thanksgiving. You can make sweet potato pie by substituting 2-1/2 cups mashed cooked sweet potato for the pumpkin and increase half-and-half to 3/4 cup.

One 15 ounce package rolled refrigerated unbaked pie crusts (2 crusts)
2-1/2 cups canned pumpkin
1/2 cup half-and-half or light cream
3 eggs
3/4 cup packed brown sugar
6 tablespoons butter, melted
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 egg yolk
2 teaspoons water
Sanding sugar or granulated sugar

*** For directions watch the video.

Posted on Nov 19, 2013


Looking for an alternative to traditional Thanksgiving pumpkin pie? Then, watch and learn how chef Brad Farmerie makes this decadent pumpkin mousse cheesecake.

For the Crust
1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
1-3/4 cups graham cracker crumbs
1/4 cup granulated sugar

For the Cheesecake
1 (8-ounce) package cream cheese, room temperature
2 large eggs
3/4 cup granulated sugar

For the Pumpkin Mousse
1 (1/4-ounce) envelope gelatin
1 (15-ounce) can pumpkin puree
3 large egg yolks
3/4 cup granulated sugar
1/2 cup whole milk
1/2 teaspoon coarse salt
2 teaspoons ground cinnamon
3 large egg whites

For the Whipped Cream Topping
1 cup very cold heavy cream
1 Tablespoon granulated sugar
1 teaspoon pure vanilla extract

For directions watch the video.

Posted on Nov 16, 2013

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