The turkey has been carved, the potatoes have been eaten, and the wine has been drunk. What’s left to enjoy before the dishes are stacked and all retire to the living room to collapse into a Thanksgiving food coma?
I don’t know about you, but dessert is my very favorite part of the Thanksgiving meal. In my small family it is not uncommon for us to have three or four different kinds of pies and goodies available, and for people to request “1/2 a slice” of several different options to ease the guilt of indulging in multiple sweet treats.
It goes without saying that Thanksgiving dinner has to have pumpkin pie, right? If you’re looking for an awesome twist to the standard recipe on the back of the can of pureed pumpkin, try out this recipe that is sure to wow all your dinner guests! (There is also an apple pie recipe included that is to die for.)
Pumpkin pie is probably my favorite fall dessert. However, a few years ago when my nephew developed an allergy to eggs, I went looking for a dessert that would allow him to have the flavor of pumpkin pie without the allergy-inducing albumin. While a traditional custard filling pumpkin pie without eggs is pretty much impossible, a bit of Pinterest searching and some experimentation landed me on an awesome Pumpkin Spice Cake that fills the holiday flavor needs without the need for an EpiPen!
If you’d like to read the blog post with the original recipe you can find it here. I followed her directions pretty closely, but made a few additions of my own that I think improved the consistency and overall deliciousness factor. Enjoy!
No-Egg Pumpkin Spice Cake
- 1 box “Super Moist” yellow cake mix (Note – be sure to check the ingredient list to be sure that the box mix you choose does not have egg listed as an ingredient or potential cross contaminant)
- 2 cups fresh pumpkin puree or 1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup smooth unsweetened applesauce
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1-2 tsp ground cinnamon (to taste)
Preheat oven to 350 degrees.
Mix all ingredients together in a large bowl. Batter will be slightly thick. Mix until batter is smooth and without lumps.
Grease and flour a small Bundt pan. Pour batter into the pan and smooth the top. Bake at 350 degrees for 35-40 minutes or until a knife comes out clean. Let cool on a wire rack for 15 minutes and then turn out onto a serving plate.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 TBS milk
Measure powdered sugar into a bowl. Add vanilla extract. With a metal spoon or fork, mix in milk in 1 tsp increments until glaze reaches desired consistency. Drizzle over warm or cooled cake.
Yum! Now I’m ready to eat! What are your favorite Thanksgiving desserts? Share links or recipes in the comments below!
Don’t miss the other posts in our Thanksgiving Series: