Baking Instructor Nancy Burgeson shared recipes for Thanksgiving Day desserts like French Silk Pie and Pumpkin Spice Torte.
French Silk Pie Recipe
1 baked and cooled pie shell
½ cup unsalted butter
¾ cup granulated sugar
¼ cup good quality baking chocolate
1 tsp vanilla
-Prepare and cool pie crust
-Cream butter and sugar together
-Blend in the melted chocolate and vanilla
-Add eggs 1 at a time, beating at medium mixer speed for 5 minutes each
-Pour into pie shell and chill for 4 hours or overnight
-Spread prepared whipping cream over chilled pie and decorate with chocolate shavings
Pumpkin Pie Torte
1 can solid pack (15 ounce) pumpkin, divided (you can use your own cooked pumpkin too)
4 large eggs
½ cup whole or 2 % milk
1/3 cup vegetable oil
¾ tsp pumpkin pie spice
1 package of spice cake mix
Preheat oven to 350 degrees.
Using baking spray, coat the pans with a light layer of spray. Line pans with waxed paper.
Combine pumpkin, eggs, milk and oil in large bowl of mixer. Blend. Add cake mix and beat on medium
for 2 minutes. Divide between the two pans.
Bake for 25 minutes or until tested done.
Cool 10 minutes before removing from pans.
Cover cakes and refrigerate until completely cooled.
Toppings and filling:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 pint whipping cream, whipped until stiff (I use whip-it to stabilize my whipping cream)
Caramel topping (I use Trader Joe’s topping)
Pecan halves, toasted.
Beat cream cheese until very light and fluffy. Beat in powdered sugar and remaining pumpkin until smooth. Fold in the whipped cream.
Cut each layer of cake in half horizontally. Place one layer on a plate; spread with one fourth of the whipped cream mixture. Repeat this 3 times. Drizzle top of cake with caramel and toasted pecans.