Thanksgiving Desserts

• 1 (8-ounce) package Cream Cheese, softened
• 2 cups canned Pumpkin, mashed
• 1 cup Sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger, optional
• 1 piece pre-made Pie Dough
• Whipped Cream, for topping
• 1/4 tsp Salt
• 1 Egg
• 2 Egg Yolks, slightly beaten
• 1 cup Half-And-Half
• 1/4 cup (1/2 stick) melted Butter

• Making this dessert is quite easy and requires preheating the oven to 350 degrees F.
• Put pre-prepared pie dough into a pie pan and press the pie downwards along the bottom and all sides. You can pinch and crimp the edges to give a pretty pattern to the dessert.
• Now place the pie shell back into the freezer and keep it for around an hour till it gets firm. Stretch a piece of aluminum foil to cover the interior of the shell completely.
• Fill the shell up to corners by pie weights or dried beans and put it in the oven. Bake it for 10 minutes and remove the foil and pie weights. Now again bake it for another 10 minutes until the surface starts drying out.
• For filling the pie, take a large mixing bowl and beat cream cheese in it with the help of a hand mixer. Add pumpkin to the cheese and beat it till it gets completely mixed. Now add sugar and salt and beat till they also get mixed.
• Add eggs, egg yolk, half-and-half and melted butter to the mixture and stir well. Finally add vanilla, cinnamon and ginger and beat them well.
• Now we are on final steps of preparation. Pour the filling on the warm pie crust and bake it for 50 minutes. Put the pie on a wire rack and allow it to cool at room temperature. Finally cut the pie into slices and top them with ample amount of whipped cream.  

• 1 (18 1/4-ounce) package Yellow Cake Mix
• 4 Eggs
• 8 tbsp Butter, melted
• 1 (8-ounce) package Cream Cheese, softened
• 1 (15-ounce) can Pumpkin
• 1 tsp Vanilla
• 8 tbsp Butter, melted
• 1 (16-ounce) box Powdered Sugar
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• Whipped Cream, for topping

• First of all preheat the oven to 350 degrees F.
• Now combine the cake mix, 1 egg and butter and stir them well with the help of an electric mixer. Put the mixture into a lightly oiled 13 x 9-inch baking pan.
• To prepare the filling, take a large bowl and beat the cream cheese and pumpkin in the bowl until they become smooth. Now add remaining eggs, vanilla, and butter in the mixture and beat together.
• Once the mixture is perfectly combined add the powdered sugar, cinnamon, and nutmeg. Beat the mixture till everything gets completely mixed.
• Pour the pumpkin mixture over cake batter and put it in the oven to bake for 40 to 50 minutes. Keep in mind not to over-bake since we require the center of the cake to be little gooey.
• Top with ample amount of fresh whipped cream and serve.