The Thanksgiving Day Dessert Table

Pumpkin TartI’m still recovering from the gigantic feast that was Thanksgiving over at Somer’s house.  You can get the (long) list of delicious plant-based dishes here.  Other than at the buffet at Bellagio in Vegas, I’ve never before seen so much food.

So even though I’m giving my digestive system a much-needed break, I’m still thinking about the macadamia nut brie, the mashed potatoes with mushroom gravy, the rolls, the sweet potatoes, the mini cashew-rice loaves…and…the dessert table.  Yes, dessert had it’s own table.  In fact, it spilled over onto two tables.  There was a beautiful raspberry pie, two pumpkin pies and an incredible chocolate peanut butter tart from Amanda at Good Clean Food.  

There were also my contributions, including the one pictured above.  A big spoon and I could have made quick solo work of the whole thing, but I was compelled to share because that is what Thanksgiving is all about.  Please make this recipe.  It is outstanding and it comes from the creative mind of Gabby at Veggie Nook.  Don’t let the humble name – No-Bake Pumpkin Mousse Cake – fool you.  It’s special.  And cuz it was a holiday I made it extra special and topped it with coconut creme.

I also made two apple pies; recipes based on a walnut-crusted pie from the pages of the November 2012 Cooking Light magazine.  I added dried, tart cherries to one of them just for fun.

Raw Apples Slices

Apple Pie

Pie SliceI also brought along a hazelnut pumpkin cheesecake with a chocolate-hazelnut topping.  The recipe is a mish-mash of several cheesecake recipes – and I’ve included it below.  This turned out to be a big hit with the kids, I think because of the chocolate on top.

Pumpkin CheesecakeHazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping
Serves 8

1 recipe Hazelnut Shortbread, cooled (keep shortbread in springform pan)

1 1/2 cups vegan cream cheese
1/2 cup sweet tofu ricotta (recipe follows)
2 tbsp. egg replacer powder + 6 tbsp. water, whisk and set aside
3/4 cup maple sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. salt
1 cup unsweetened pumpkin puree

1/4 cup vegan semi-sweet chocolate chips
1 tbsp. coconut oil

Chocolate-Hazelnut Topping
1/4 cup semi-sweet chocolate chips
1/4 cup hazelnuts, toasted, skins mostly removed and chopped
1 1.15 oz. packet Justin’s Chocolate Hazelnut Butter Blend

Preheat oven to 300F.

Place cream cheese and ricotta in a large bowl.  Beat until smooth. (I don’t have a hand-mixer so I mixed mine in my Vitamix blender).  Add the maple sugar, vanilla, egg replacer mixture, cinnamon, allspice and salt.  Beat until very smooth.  Stir in the pumpkin puree.

Pour the batter over the top of the cooled shortbread.  Bake for 1 hour or until the center of the cheesecake barely moves when touched.  Remove from oven and run a knife around the edge. Cool on a wire rack then cover and chill for at least 8 hours or overnight.

Remove the cheesecake from the pan and place on a plate (if you’re really skilled, remove the bottom part of the pan, too.)  In a small saucepan melt the chocolate chips, the nut butter and coconut oil.  Pour over the cheesecake and chill ‘cake again until the chocolate sets.

If you’re still with me, it must mean you’d like the recipe for sweet tofu ricotta.  Here ’tis:

Sweet Tofu Ricotta
Makes more than you need for the cheesecake

1 14 oz. package firm tofu, drained and pressed
1 -2 tbsp. agave nectar
1/2 tbsp. white miso
1 tbsp. apple cider vinegar or fresh lemon juice
1 tbsp. nutritional yeast
1 tbsp. almond milk
1/4 cup cashews, finely ground
pinch salt

In a large bowl, combine the agave nectar, miso, vinegar, nutritional yeast, salt and almond milk.  Crumble the tofu into the bowl and add the cashews.  Stir until everything is well-combined.  Use immediately or store in an air-tight container in the refrigerator.

48 thoughts on “The Thanksgiving Day Dessert Table

  1. Steve

    Envy comes mind… πŸ˜‰ Glad y’all had a great time! I like the idea of mushroom gravy – have to mention that one to the cooking side of the family πŸ˜‰

    Reply
  2. tinykitchenstories

    Yay! The pumpkin cheesecake is soy-free! I’ll definitely give it a go…with the cashew cream. That just sounds extra decadent! πŸ™‚ (And so wish I’d been there with you two! In spirit I was.)

    Reply
  3. Canned Time

    Wow I wish my oven was working now just to make that Hazelnut Pumpkin Cheesecake. It looks amazing! How did you ever get all those desserts to Somer’s? *without taste testing them along the way).

    Reply
      1. Canned Time

        Yea, I’ve just been stubborn for almost 2 years now and haven’t called a repair man to fix it. The stove top works and the oven is now filled with lots of ‘kitchen’ items I’ve acquired so……it’s not that bad without it actually between crock pot and dehydrator. Maybe a raw version but your’s looks so nicely browned and all I’d just be disappointed I think. Still trying to get over not being able to enjoy your Pumpkin Flat Bread without the whole wheat πŸ™ Have to try the Hazelnut sauce though for sure !

  4. Vanessa

    The pumpkin cheesecake looks so incredibly good (although it all looks good)! I can only imagine how tasty your Thanksgiving must have been with all those goodies!

    Reply
  5. Shira

    Absolutley delicious looking round up of goodies Annie! Sounds like it was quite the giant feast πŸ™‚ I think I need to head over to Gabby’s blog and get that recipe down!

    Reply
  6. narf77

    It’s no wonder it took me 5 minutes to scroll down to the end of the comments section to leave an “oh AH” comment! Your Thanksgiving degustation event appears to have been something pretty special indeed. We might not celebrate thanksgiving here BUT we do get to filch all of the good stuff that you Americans shared with us for our Christmas table…sort of like shopping online without all of the mess πŸ™‚

    Reply
      1. narf77

        our menu is very simple Annie…first up we are heading out for the day to help at a local homeless, home alone and underprivilaged free local Christmas dinner then we are sharing a very simple Christmas meal of Turkish breads, all sorts of delicious spreads and salads and in Steve’s case good sliced meats and cheeses and we are planning on just being incredibly grateful for our humble (in Australia HOT) little lot :). I guess you can say its almost like Thanksgiving on December 25 πŸ™‚ Don’t say that this little black duck doesn’t learn something from her American counterparts πŸ™‚

  7. Amanda

    So, maybe I’m one of the kids, but I kinda dug the one with chocolate hazelnut topping. And the berry pie. And the apple. It was a lot of food. I won’t tell you about what didn’t get eaten…

    Reply
  8. Somer

    I just stole some photos from this post for the Thanksgiving post. Hope you don’t mind since I really didn’t get permission first πŸ˜‰ Of course they all link back to you.
    xx

    Reply
  9. Pingback: Vedged Out Thanksgiving Menu | Vedged Out

    1. An Unrefined Vegan

      Kristy…seriously…you must make this. I wish I could take the credit for this baby, but it’s all Gabby. I think I’m making it again for Christmas…and there will only be 2 of us eating it!

      Reply
  10. Pingback: Vedged Out’s 2013 Thanksgiving Menu Plan | Vedged Out

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