Deciding what to serve for Thanksgiving dessert can be fraught with as many emotional landmines as preparing the menu for the rest of the meal.
Some people only want pumpkin pie or pecan pie. Others want anything but.
But most everyone agrees on one thing: Dessert is as important as the turkey and all the trimmings.
I always enjoy a slice of pumpkin pie or sweet potato pie with whipped cream on top (OK, I can enjoy almost anything with whipped cream on top, but that’s another story). I also enjoy trying something new, yet with respect to tradition. So, this year, I’m going to try an Apple-Brandy Tart from Plaza Club chef Dan Lewis’ cookbook, “Discover Ironstone Vineyards.” And I’ll hope that one of the other guests brings along the pumpkin pie.
Many of the desserts you’ll find make great use of the season’s bounty: apples, pumpkin, pecans. But the format can be different, such as Pumpkin-Spice Layer Cake.
Or the dish can something you love year-round, such as cheesecake, which has become a tradition in Diana Barrios Treviño’s family.
Whatever you try, remember that dessert, though it comes at the end of the meal, can usually be made the day before. So, save yourself some time and make your favorite pie or a whole array of desserts the day before. You’ll be glad to have one less thing to worry about.