While pie is an iconic symbol of Thanksgiving, it can be fun to switch it up and try something new that is equally delicious. Whether you are responsible for bringing the dessert to Thanksgiving this year or in search of a creative dish for the work potluck, find delicious desserts that aren’t pie on DG Easy Meals that everyone can be grateful for.
Instead of pumpkin pie...
Pumpkin Bars with Cream Cheese Frosting
1 (15-oz.) can pumpkin puree
1-1/2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
Pinch of salt
For the Cream Cheese Frosting:
1 (8-oz.) pkg. cream cheese, softened
1 cup butter, softened
2 tsp. vanilla extract
3 cups confectioners' sugar
- Preheat oven to 350°F (175°C). Spray a large jelly roll pan with cooking spray or oil. Remove butter and cream cheese from refrigerator and set aside.
- Beat eggs in a large bowl with an electric hand mixer until foamy; add the vegetable oil, pumpkin and white sugar. Beat on medium speed until incorporated, about 2 minutes. Next, add the flour, baking powder, baking soda, 2 teaspoons cinnamon and a pinch of salt. Beat on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely before frosting.
- To make the frosting: Beat cream cheese, butter and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin bars; sprinkle with cinnamon. Cover and store in fridge for up to 6 days. Serve cold. Enjoy!
Instead of pecan pie…
1/2 cup butter or margarine, softened
1 box Betty Crocker® SuperMoist® white or yellow cake mix
2 cups Clover Valley® Pecan Halves
2/3 cup butter or margarine
2/3 cup packed brown sugar
1 (6-oz.) bag semisweet chocolate chips (1 cup)
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Cut 1/2 cup butter into cake mix in medium bowl, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
- Press firmly in bottom of ungreased 13" x 9" pan.
- Bake 12 to 15 minutes or until crust is dry.
- Sprinkle pecan halves evenly over baked layer.
- Heat 2/3 cup butter and the brown sugar to boiling over medium heat in large saucepan, stirring occasionally; boil and stir for 1 minute.
- Spoon mixture evenly over pecans.
- Bake for 13 to 15 minutes or until bubbly and light brown.
- Sprinkle chocolate chips over warm bars.
- Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.