I am thankful for food - Thanksgiving Specialties

I do realize this post is completely last minute, my apologies! Our family had Thanksgiving #1 this last Sunday and these were the top hits: a rich Maple Pumpkin Pie, Sweet Potatoes, Yams & Apples (a lighter dish from the traditional marshmallow-topped tatoes), and also, by request, I'm posting the Sour Cream Blueberry Coffee Cake, a nice treat for breakfast for your guests on Friday morning. Enjoy everyone, and have a WONDERFUL Thanksgiving.

Maple Pumpkin Pie 

(taken from tasteofhome.com)

 

FILLING

2 eggs

1 can (15 ounces) solid-pack pumpkin

1 cup evaporated milk

3/4 cup sugar

1/2 cup maple syrup

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Pastry for single-crust pie (9 inches)

MAPLE WHIPPED CREAM:

1 cup heavy whipping cream

2 tablespoons confectioners' sugar

1 tablespoon maple syrup

1/2 teaspoon pumpkin pie spice 

Beat eggs. Add remaining filling ingredients and mix until smooth and blended. Pour into crust. Cover crust with foil or crust-shield. Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake for 45-50 minutes.

Beat cream, sugar, syrup and pumpkin pie spice until stiff peaks form.  

Sweet Potatoes, Yams & Apples

5 medium yams, peeled and sliced (to your preference)

2 medium sweet potatoes, peeled and slice (to your preference)

4 apples, peeled and sliced thinly

1/2 c sugar

1 tbsp. cornstarch

1 c. cold water

1 tsp. lemon juice

1/4 c. butter, cubed

1/4 tsp cinnamon

1/8 tsp salt

Boil sweet potatoes and yams for about 20 minutes, until tender. Layer sweet potatoes, yams and apples in a large casserole dish. Bring the sugar, water, cornstarch and lemon juice to a boil and simmer until thickened, about 3 minutes. Remove from heat and add cubed butter, cinnamon and salt. Pour over potatoes, yams and apples in dish. If desired, add more cubed butter on top of dish and sprinkle with brown sugar. Bake at 350 degrees for 30 minutes. Everyone LOVED this dish! 

Sour Cream Blueberry Coffee Cake

1/2 c butter, softened

1/2 c sugar

2 eggs

8 oz. sour cream

1 tsp vanilla

2 tsp lemon zest

1 1/2 c flour

1 tsp baking powder

1/2 tsp salt

1 pint blueberries (if using frozen, either thaw and drain or add about  

45 minutes extra to cooking time)

1/2 c chopped pecans

1/4 c sugar 

1 tsp cinnamon

1 c confectioners sugar

4 tsp milk

Beat butter until creamy. Gradually add sugar, beating 2 to 3 minutes. Add eggs and next three ingredients. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into lightly greased and floured 9 inch springform pan. Combine blueberries with pecans, sugar, and cinnamon. Sprinkle over batter in pan. Bake at 350 degrees for 35-40 minutes. I refrigerated it overnight and served this cold, which was delicious. Beat confectioners sugar and milk together for icing. 

ENJOY!