This is the last part of my Turkey Talk series. To round out the meal in a sweet note, I have listed a few slightly different Thanksgiving desserts to try.   Sweet Potato Pecan PieThere just too many choices to make during Thanksgiving. So why not combine two favorite in one and get the best of both worlds. Pie Crust

2 ½ cups all-purpose flour

¾ c (1 ½ sticks) chilled unsalted butter, cut 1-inch cubes

2 tablespoon sugar

¾ teaspoon salt

¼ cup frozen vegetable shortening, cut into large pieces

1 large egg

3 tablespoon (about) ice water

Filling

1 1-pound sweet potato, pierced with fork

½ cup packed dark brown sugar

2 tablespoon unsalted butter, melted

1 tablespoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon salt

½ cup light corn syrup

¼ cup dark molasses

2 large eggs

1 cup (about 4 ounces) pecan halves

Method

Pie Crust: Blend first 4 ingredients in processor for about 10 seconds. Add shortening; process just until very coarse meal forms. Beat egg with 2 tablespoons water and add to processor. With on/off button, pulse until large moist clumps form, adding more water if dry. Gather dough into ball and divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.). Save one disk for another recipe or freeze for about 1 month.

Makes two crustsFilling: Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350°F.

Microwave sweet potato on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 6 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup, molasses, and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.

Serves 8

Spiced Pumpkin PieWhy used canned pumpkin pie filling when you can make easy from-scratch recipe with a purchased frozen pie crust. 

2/3 cup golden brown sugar

½ cup sugar

2 tablespoon all purpose flour

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground cloves

½ teaspoon ground ginger

1 ½ cups canned solid pack pumpkin

2 tablespoon dark molasses

4 large eggs

1 cup whipping cream

1 purchased frozen 9-inch pie crust

Method

Place baking sheet in oven and preheat to 450°F. Place all ingredients except pie crust together in food processor and process until mixture is well blended. Pour mixture into frozen crust. Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool.

Note: Can be made 1 day ahead. Cover and refrigerate. Serve at room temperature.

Serves 6

Apple Spice Cake with Cream Cheese FrostingNeed a cake for the day? Try this.Taken from Bon Appetit with few adjustments made Cake

3 cups all purpose flour

2 teaspoon ground cinnamon

1 ½ teaspoon baking powder

½ teaspoon salt

½ teaspoon ground allspice

½ teaspoon ground nutmeg

¼ teaspoon baking soda

1 cup (2 sticks) butter, room temperature

1 cup sugar

1 cup packed dark brown sugar

3 large eggs

2 teaspoon vanilla extract

2 tablespoon rum or brandy

1 ½ cups unsweetened applesauce

2 medium

Fuji apples, peeled, halved, cored, cut into ¼ inch cubes

1 ½ cups finely chopped pecans (about 6 ounces)

Frosting

1 8-ounce cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 tablespoon vanilla extract

Pinch of salt

3 cups powdered sugar, measured then sifted

Coarsely chopped toasted pecans, garnish

Special equipment: 2 9-inch cake pans with 2-inch high sides

Method

For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then rum or brandy, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.

Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely.

Note: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.

Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly.

Note: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.

Serves 12

Rum Poached PearsIf you are watching or girlish figure after the feast or prefer a light desert, poached pears would be the way to go. 

3/4 cups rum plus 1 tablespoon dark rum

3 large firm-ripe Bosc or

Anjou pears, peeled, cored and each cut into 8 wedges

1 cup water plus 1 tablespoon water

½ cup raisins or dried cranberries

4 tablespoon sugar

1 tablespoon butter

Method

Combine 3/4 cup rum with rest of ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 8-10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 4 to 8 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.

Note: For a little decadence, serve with vanilla ice cream.

With the last of my dessert offerings, I hope some of the ideas and recipes have inspired you to try or add a different dish to the table. Thanksgiving is one of my favorite holidays. It marks the beginning of the holiday season to be enjoyed before we start on a New Year.

With the end of this series, I wish you Happy Thanksgiving from my kitchen to yours.