I have always believed that Thanksgiving dessert is pie, including pumpkin, but it doesn’t have to be. My daughter and grandson (the culinary school student) bake pies for dinner at my house, but sometimes I make something too.
When my mother was with us for Thanksgiving, we had to have jello. Her reasoning was that everyone was too full after dinner to have pie, but there was enough room for jello. She prepared it in some really pretty amber-colored sherbet glasses, and topped them with whipped cream. I still have the amber-colored sherbet glasses, but I’m afraid that the jello has gone by the wayside in my house!
I’m looking for another dessert to make myself for the big day. This year I think I should make a keto-friendly dessert so that I’m not too tempted by all of the pies!
This is one I’m planning to try:
Keto Pumpkin Crunch Cake
Ingredients
- 1 ½ cups pumpkin puree
- 3 large eggs room temperature
- ⅔ cup Swerve Granular
- ½ cup heavy whipping cream
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 box Swerve Yellow Cake Mix divided
- 1 cup chopped pecans
- ⅓ cup Swerve Brown
- ½ cup butter melted
Instructions
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Preheat the oven to 350ºF and grease a 9×13 inch glass or ceramic baking pan.
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In a large bowl, whisk together the pumpkin, eggs, sweetener, whipping cream, pumpkin spice, and salt. Measure out ½ cup of the cake mix and whisk into the pumpkin mixture until smooth.
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Pour into the prepared baking pan, then sprinkle the remaining cake mix evenly overtop.
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In a small bowl, whisk the pecans with the Swerve Brown. Sprinkle this evenly over the cake mix, then drizzle the melted butter evenly over the pecans.
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Bake 45 to 55 minutes, until the top is just firm to the touch and a rich, deep brown. It will still be very soft underneath.
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Remove and let cool to room temperature. You can also eat it warm, or chill it in the refrigerator to firm it up.
Notes
DIY CAKE MIX: Mix together 2 cups of almond flour, ½ cup Swerve Granular, 2 tablespoons coconut flour, 2 teaspoons baking powder, ¼ teaspoon salt.
Storage Instructions: Store the cake, tightly covered, in the fridge for up to 5 days. It can also be frozen for several months.
If you aren’t interested in Keto desserts, this recipe is one I have made for years. I first tasted it at a restaurant where my boss and some of our employees would go for lunch for a special occasion, or when we were entertaining customers. The restaurant was called The Farm House, and they had the BEST homemade food, especially desserts! I’ll never forget their beef short ribs with noodles. Sadly, they went out of business some years ago.
Sour Cream Apple Pie
Ingredients
1 cup sour cream
1 egg
3⁄4 cup sugar
2 tablespoons flour
1⁄4 teaspoon salt
1 teaspoon vanilla
2 1⁄2 cups apples, peeled and thinly sliced or finely chopped
1 unbaked 9-inch pie crust
Crumb Topping
1/2 cup brown sugar
1⁄4 cup butter
1⁄3 cup flour
1 teaspoon cinnamon
Preparation
Beat sour cream and egg together.
Add flour, sugar, salt and vanilla.
Mix until smooth.
Stir in apples.
Pour into the pie shell, and bake at 400 degrees for 25 minutes.
Mix the crumb topping ingredients until crumbly.
Remove pie from oven and spread with crumb topping.
Bake 20 more minutes.
In case you missed it, here is a link to this year’s Thanksgiving recipe thread:
What do you plan to serve for Thanksgiving dessert? Do you have something new that you want to try?
Stella's Place 
This is on my list of potentials this year. Note that the cranberries are sugared. I’m also including a link to a pie I made that was super good, and quite beautiful with the leaves on it. It has sugared cranberries as a topping, and it takes a day for them to dry and sweeten in the fridge. When they do, wow, what a zingy little treat. Make extra!
Like I said, I loved the pie. Fair warning, the secret ingredient is pepper, and it work, but use about half what they suggest.
https://www.afamilyfeast.com/nantucket-cranberry-tart/
https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/
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That cranberry tart is tempting me!
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It does look so good. If I make it, I think I’ll use the method in the pie recipe to sugar the cranberries because my crowd does not love very tart desserts, and my reservation about that recipe is how all those cranberries would taste.
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