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suggestions for Thanksgiving dessert

Hi all. I am, as usual, hosting a large Thanksgiving dinner this year. We will have the usual - roast turkey, stuffing, mashed potatoes, salad, green beans, pumpkin muffins... I can't be too creative with the menu or people will squawk.

For dessert I plan to serve a vegan chocolate pudding cake and fresh fruit. I am looking for one more dessert. It should not be chocolate, because of the pudding cake. Also, it obviously must be pareve.. Bonus points if it can be made ahead since I will be going crazy on Thanksgiving day.

What do you suggest?

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  1. Pumpkin pie? This is a fantastic recipe http://www.browneyedbaker.com/2010/11.... I use mimicreme as a sub for the cream and soy milk instead of the whole milk. comes out great.

    3 Replies
    1. re: asher13

      Pecan Pie works great and can be prepared well in advance.

        1. re: bagelman01

          ...or any other fruit pie, cobbler, crisp, buckle, slump, or grunt.

    2. A couple of years ago I made a parve pumpkin cheesecake that people raved about. Easy, non-chocolate, and must be made ahead. Here's the recipe in case you're interested:

      NOTE: the amounts given made two cheesecakes. You may need to scale down based on the size springform you have; I'd cut it in half for one cake.

      Pumpkin Cheesecake
      (a combination of recipes: from Mother Wonderful’s Cheesecakes and Paula Deen’s recipe)

      Crust:
      4 oz. lightly salted butter (I use Earth Balance non-hydrogenated margarine)
      2 cups very finely ground graham cracker crumbs (cinnamon graham crackers are nice for this flavor)
      1/4 c. sugar (or brown sugar)
      Melt butter over very low heat. Combine butter with crumbs in food processor until well-blended. Press mixture over bottom and up sides of an ungreased springform pan.

      Filling:
      (THIS AMOUNT OF FILLING MADE AN 8” CAKE AND A 7” CAKE)

      2 pounds cream cheese
      1 1/2 c. sugar
      1 (15 oz.) can pureed pumpkin
      pinch of salt
      4 large eggs
      1 1/2 t. cinnamon
      1/4 t. allspice
      1/4 t. ginger
      1/4 t. mace
      1/8 t. nutmeg
      1 t. vanilla (or Lorann’s pumpkin oil, if available)

      In mixer combine cream cheese and sugar and beat for 2 minutes, or until soft. Add the pumpkin and salt, and blend thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed, in order to prevent too much air from destroying the proper consistency of the batter; mix just until each egg has been incorporated into the batter. Add the spices and extract. Pour filling into the crust and bake in the pre-heated oven for 45 minutes. Remove from oven and let stand on a counter for 10 minutes while you prepare topping (this is a very essential step). If ingredients are not at room temperature, add five minutes to baking time.

      Topping:
      2 c. sour cream
      1/4 c. sugar
      1 t. vanilla (or Lorann’s pumpkin oil, if available)
      Combine sour cream, sugar, and pumpkin oil with a rubber spatula in a plastic bowl. Spread evenly over top of baked filling and return to the 350 oven for 10 minutes. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in the cake.

      ALSO WORKS WELL PARVE--JUST SUBSTITUTE TOFUTTI
      CREAM CHEESE & SOUR CREAM FOR THE DAIRY VERSIONS

      1 Reply
      1. re: queenscook

        I love the "mom's apple cake" on smitten kitchen. I'm planning on making the "Apple Sharlotka" myself this year. There are also other cakes on this site that can easily made parve - like the strawberry cake (with soy milk) if you like.

      2. How about water ice or something similar? Yummy, parve and very differant yet still familiar. Or buy a box or two of the fruit shells that are filled with sorbet. We used to buy them at Costco or the "kosher" Acme in Narberth (way less at Costco!)
        Vey pretty not heavy and yummy!

        1. I love making eclairs with vanilla earl grey cream and a chocolate ganache with toasted nuts on top - it can be done in different steps (cream made earlier and stored in the fridge) so it just needs to be assembled before serving.

          1. Thanks for the replies so far. I guess I should have said that last year I made a mock apple pie. It went over well, but I was looking for something different. Also, I try to avoid fake creme, fake sour creme etc. Soy milk or coconut milk is OK.

            In terms of real pies, I have not had a lot of success with pie crusts. I don't like using hydrogenated shortening and can't use butter for a meat meal. Have experimented some with coconut oil and had mixed results. If anyone can recommend a great pareve crust recipe, I'd appreciate it. Fillings are easy.