Cajun thanksgiving desserts

Ingredients

• 1 1/2 cups canned or fresh pumpkin
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon. ground cinnamon
• 1 teaspoon. ginger
• 1/2 teaspoon. ground nutmeg
• 1/2 teaspoon. ground cloves
• 1/2 teaspoon. salt
• 3 eggs, lightly beaten
• 1 1/2 cups evaporated milk
• 1 teaspoon. vanilla extract
• 1 unbaked 9 inch, deep dish pie shell

Topping:

• 1/3 cup pecan pieces
• 1/3 cup graham cracker crumbs
• 1/3 cup brown sugar
• 2 tablespoons.'s butter, softened

Decadent Chocolate-Rum Cake:

• 2 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 1/4 teaspoon.'s baking soda
• 1/4 teaspoon. baking powder
• 1/2 tsp. salt
• 2/3 cup butter at room temperature
• 1 2/3 cup sugar
• 3 large eggs
• 1 teaspoon. vanilla extract
• 1 1/2 cups milk
• 1/4 cup dark rum

Frosting:

• 1 box (16 0z.'s) confectioners sugar
• 1 stick butter or margarine (softened)
• 4 heaping teaspoons cocoa
• 1/3 cup hot coffee
• 1 tablepsoon. dark rum

You may like

Despacito cake - the famous brazilian chocolate and coffee cake

Preparation

• Beat eggs in large bowl with electric mixer for 30 seconds. Add all remaining ingredients, and beat on medium speed for 2 minutes or until well blended.
• Pour into an unbaked 9 inch pie shell, which has been chilled. Cover edges of pie crust with foil.
• Bake at 400 degrees for 10 minutes. Meanwhile, prepare topping.
• After baking for 10 minutes, lower heat to 350 degrees and sprinkle topping over top of filling and continue baking for 50 to 55 minutes or until knife comes out clean.
• Decadent Chocolate-Rum Cake:
  Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour. Mix the 2 cups flour, cocoa, baking soda, powder, and salt until well blended. Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy. Gradually add the flour mixture, alternating with milk, until blended. Stir in the rum. Pour into prepared pans, and bake for 25 to 30 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.
• Frosting:
  Mix sugar, butter, and cocoa in medium bowl. Beat till smooth. Stir the rum into the hot coffee and slowly add coffee, adding a little at a time, until desired consistency.