Make-Ahead Thanksgiving Dessert Recipes
Make-ahead dessert
You cannot have Thanksgiving without desserts, and these make-ahead desserts will save you time this thanksgiving. Desserts are the easiest and most common make-ahead item at any thanksgiving table and will be an excellent addition to your meal. Make sure to take a look at my other Make-head thanksgiving recipes for appetizers, and side dishes
Ingredients
- 1 pie crust, Home made or store bought
- 1 lg can pumpkin puree
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 C. Sugar
- 1 can sweetened condensed milk
- 2 large eggs
- Preheat the oven to 400. mix all the spices to gather.
- Beat eggs and sugar together, and add pumpkin and milk; mixes well. Mix in the spice mix, and stir well.
- Pour in a pie shell that has been placed in a pie pan.
- Bake for 15 minutes. Reduce the temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes. (Cover the crust edges with foil if they are browning too quickly.) Let cool
- This can be made up to 2 days before Thanksgiving and reheated for dinner.
Apple Crumble
Apple Crumble
Topping
- 2 c old-fashioned rolled oats
- 1/2 c chopped walnuts
- 1 c packed brown sugar
- 1/3 c flour
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 4 Tbsp canola oil
Filling
- Five ripe Apples, peeled and diced
- 1/2 c maple syrup
- 1c raisins
- 2 Tbsp flour
- 3 Tbsp. lemon juice
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp Nutmeg
- 1/2 c sugar
- Preheat the oven to 350°F.
- To make topping: mix oats, walnuts, brown sugar, flour, and spices in a bowl. Drizzle with oil and stir until evenly moist.
- To make filling: mix Apples, syrup, raisins, flour, lemon juice, and spices in a large bowl and mix well. Transfer the mixture to a baking dish. Sprinkle the topping over the apples.
- Bake the crumble until the apples are tender and the topping is golden, 45 to 50 minutes.
It can be made the night before and reheated until warm
Chocolate Espresso Mousse
- 8 oz semisweet chocolate, chopped, plus more, for garnishing
- Three egg yolks
- 3 tsp instant espresso powder
- 1/2 c sugar
- 1 tsp cinnamon
- 2 c heavy cream
- Melt the chocolate in a bowl set over a saucepan of simmering water, often stirring, until melted and smooth. Remove from heat and let cool slightly.
- In a saucepan, mix egg yolks, espresso, sugar, and 3/4 cup of cream. Cook over med heat, constantly stirring, until the mixture lightly coats the back of the spoon, 2 to 3 minutes (do not boil). Add into the melted chocolate and mix until smooth. Refrigerate until completely cool.
- Using a mixer, beat the remaining cream and two tablespoons of sugar until stiff peaks form.
- In 2 additions, fold the whipped cream into the chocolate. Divide among serving glasses and refrigerate until dinner; it Can be made the night before. Top with cream and chocolate, and enjoy.
My other recipes you might love
- Make-ahead Thanksgiving appetizer recipes
Don't stress out this Thanksgiving these easy recipe will get the day started right. - Make-ahead Thanksgiving side dish recipes
These Recipes and videos will help you get Thanksgiving off on the right foot.
© 2012 Brenda
