Want to move beyond the standard pumpkin pie this year? Here are some wonderful alternatives to pies to serve your guests at Thanksgiving this year. These are also great for travel-dishes as well!
GINGERBREAD BROWNIES (what says holidays more than a little gingerbread?)
Combine flour, sugar, cocoa powder, ginger, cinnamon, baking soda, and cloves in a large mixing bowl. In a separate bowl, combine melted butter, molasses, and eggs. Add to flour mixture, stirring until combined. Do not beat (the batter will be thick). Spread batter in a greased 13x9x2-inch baking pan. Bake in a 350 degree oven for 20 minutes. Do not over bake. Cool on a wire rack. Dust with powdered sugar sprinkled through a paper doily for a fancier look. Cut into squares. Store loosely in a covered container.
LEMON REFRIGERATOR CHEESECAKE (cheesecake is great anytime!)
Crust: Toast oats in oven at 350 for 10 min. Mix with brown sugar and add melted butter. Pat into bottom of 9″ spring-form pan. Refrigerate. Filling: Put milk into freezer before whipping. Put jello into a bowl; add boiling water and ice cubes to make 1 cup liquid. Set aside. Whip evaporated milk in small mixer bowl. Place cream cheese, sugar and vanilla into large mixer bowl. Beat until creamy. Add gelatin mixture. Fold in evaporated milk. Pour into crust and refrigerate several hours or overnight. Decorate with grated lemon peel and whipped topping. YUM!
PUMPKIN CAKE ROLL (not your average pumpkin dish!)
Beat eggs on high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Set aside. Stir together the flour, baking powder, cinnamon and salt. Fold into pumpkin mixture. Spread on greased and floured 10×15 sheet cake pan. Top with ground nuts. Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll and let cool. Combine powdered sugar, cream cheese, margarine and vanilla. Unroll cake; spread on filling and roll back up. Keep refrigerated. This is an awesome alternative to pumpkin pie – be prepared to make a bit of a mess, though!
TRIPLE CHOCOLATE BROWNIE CUPS (chocolate – a must!)
Prepare brownie mix as directed. Spray no-stick cooking spray in a 12 cup muffin pan. Divide brownie batter between cups. Bake at 325 degrees for 20 minutes. Remove pan from oven. Spray no-stick spray on the back of a small ice cream scoop or melon baller. Press in the center of each brownie to create a cup. Return to oven for 10-15 minutes. Remove from oven and let cool for 15 minutes. Combine all small chips and nuts. Divide mixture between each brownie cup. Pour 1-2 teaspoons of condensed milk on top of each one. Serve on pretty plate or pack in a container for that drive to Grandma’s house!