November is underway and Thanksgiving is getting so close! Although it may not be time to start preparing the turkey, it may be time to start perfecting the desserts. Possibly even adding new treats to the menu! Thanksgiving is a wonderful time to simply slow down and relax with family and friends. Why not take the time and make sure the best desserts are around the dinner table? The pies and tarts always add to enjoyable evenings! The RED Team wants to encourage family time and friendship, especially if it involves dessert! We are so thankful for our friends and family and we thought we could help a little with holiday a few holiday dessert ideas!


Chocolate-Pecan Mousse Tart




1/2 cup butter, softened

1/2 (8-oz.) package cream cheese, softened

1/4 cup powdered sugar

1 1/2 cups all-purpose flour

1/4 teaspoon table salt

1/2 cup finely chopped toasted pecans

Vegetable cooking spray


1 (12-oz.) package semisweet chocolate morsels

2 1/2 cups heavy cream, divided

1 tablespoon bourbon

1 teaspoon vanilla extract

1/2 cup coarsely chopped toasted pecans



  1. Prepare Crust: Preheat oven to 400°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add flour and salt, beating at low speed just until blended after each addition. Add finely chopped pecans, and beat just until blended. Shape dough into a disk, and wrap with plastic wrap. Chill 1 hour.
  2. Place dough disk on a lightly floured surface, and roll into a 13- x 9-inch rectangle. Gently place dough in a lightly greased (with cooking spray) 12- x 8-inch rectangular tart pan with removable bottom. Press dough into pan and up sides; trim off excess dough along edges.
  3. Bake at 400° for 14 to 17 minutes or until lightly browned. Remove pan to a wire rack, and cool completely (about 30 minutes).
  4. Meanwhile, prepare Mousse: Microwave chocolate morsels and 1/2 cup cream in a medium-size microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring every 30 seconds. Stir in bourbon and vanilla; let stand 5 minutes.
  5. Beat remaining 2 cups cream at medium-high speed with an electric mixer 2 to 3 minutes or until medium peaks form; fold cream into chocolate mixture. Spread in cooled tart shell. Top with coarsely chopped pecans. Chill 4 to 24 hours.


Pumpkin-Pecan Streusel Pie




3 tablespoons powdered sugar

1/2 (14.1-oz.) package refrigerated pie crusts

3 tablespoons finely chopped toasted pecans

Wax paper

Vegetable cooking spray

1 (15-oz.) can pumpkin

1 1/4 cups half-and-half

1/2 cup firmly packed light brown sugar

3 large eggs, lightly beaten

1 tablespoon all-purpose flour

1 teaspoon pumpkin pie spice

1/4 teaspoon table salt

Pecan Streusel Topping

Garnish: toasted pecan halves



  1. Preheat oven to 350°. Sprinkle work surface with powdered sugar. Unroll piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place wax paper over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp.
  2. Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.
  3. Bake at 350° for 45 minutes, shielding edges with aluminum foil after 20 minutes, if needed, to prevent excessive browning. Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

Pecan Piecrust How-to

  1. Unroll piecrust onto a surface dusted with powdered sugar; sprinkle with chopped pecans.


  1. Place a sheet of wax paper over piecrust and pecans, and gently roll, pressing pecans into crust.


  1. Fit piecrust, pecan side up, in a lightly greased pie plate. Fold the edges under, and crimp.

Get Ingredients


Pumpkin-Cream Cheese Streusel Muffinspumpkin-cream-cheese-streusel-muffins-cl-x




8 ounces cream cheese, softened

1/2 teaspoon vanilla extract

2 3/4 cups sugar, divided

3 1/3 cups all-purpose flour, divided

3 teaspoons ground cinnamon, divided

4 tablespoons chilled butter

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

3 large eggs, lightly beaten

1 (15-ounce) can pumpkin

1 cup vegetable oil

1/2 cup milk



  1. Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.
  2. Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
  3. Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
  4. Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
  5. Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture
  6. Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.

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