by Lydia Bolen

November in Mississippi is a beautiful month. Trees and their foliage are bursting with colors of orange, crimson, and hues of yellow. I enjoy decorating my home with all the farmer’s market array of colored vegetables. The first week in November, I begin planning my Thanksgiving Dinner. My recipes will definitely include local produce.

 I like the sweet side of Turkey Day the best. My Southern-Style Sweets simply mean traditional favorites. This year for dessert on Thanksgiving, nothing will please your family more than an old-fashioned Classic Pumpkin Pie. Also, why not try a less sweet dessert using pumpkin, but make Pumpkin Panna Cotta? And a fresh Apple Cake with Caramel Sauce will bring praises from all your guests!

Blessings to all families this month. Enjoy using our local produce to enhance the flavors to all your traditional favorite recipes.


Classic Pumpkin Pie 9957_2_pumpkinpie2



1 can (15 ounce) pumpkin puree
1 can (12 ounce) evaporated milk
2 eggs, slightly beaten
3 /4 cup brown sugar
1 teaspoon flour
1 /2 teaspoon salt
1 /2 teaspoon ground cinnamon
1 /4 teaspoon ground ginger
1 /4 teaspoon ground nutmeg
1 /8 teaspoon ground cloves
1 Deep-dish pie shell, unbaked
Whipped cream, optional

Preheat oven to 425 degrees. Thoroughly blend all ingredients and pour into an unbaked pie shell. (I prick the pie shell several times with a fork before pouring batter.)

Bake for 15 minutes. Reduce temperature to 350 degrees. At this point, place an aluminum foil tent over pie to keep crust from getting too brown. Bake 40 to 50 minutes.

Cool on a wire rack for 2 hours.

Serve immediately, or refrigerate.

Can use a dollop of whipped cream on each piece at serving time.





2 envelopes unflavored gelatin
3 cups milk
2 cups heavy cream
2 cups pumpkin puree
1 cup sugar
1 /2 teaspoon ground cinnamon
1 /4 teaspoon salt
Whipped cream for topping

Sprinkle gelatin over one-half cup of the milk in a saucepan. Let stand for 5 minutes. Combine the remaining 2 and one-half cups milk, heavy cream, pumpkin puree, sugar, cinnamon and salt in a blender. Process until smooth.

Cook the gelatin mixture over low heat until the gelatin dissolves. Add the pumpkin mixture and mix well. Cook for 2 to 3 minutes.

Pour the custard into individual dessert bowls. Chill for 2 to 3 hours.

Top each serving with a dollop of whipped cream.

Serves 6 to 8.





3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 /4 teaspoon ground cloves
1 /4 teaspoon salt
1 cup packed brown sugar
1 cup granulated sugar
1 cup canola oil
1 /2 cup applesauce
2 large eggs, beaten
2 teaspoons vanilla extract
2 cups Granny Smith apples, peeled and chopped
3 /4 cup pecans, chopped



1 /2 cup brown sugar
1 /4 cup unsalted butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners sugar

Spray a 10-cup Bundt pan with Baker’s Joy.

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together both sugars, oil, applesauce, eggs, and vanilla.

Beat with mixer on medium for 2 minutes.

Add the dry ingredients and beat on low until combined.

Stir in the apples. Pour the batter into prepared pan.

Bake for 1 hour.

Cool cake for 10 minutes in the pan.

Invert cake onto a large plate. Let cool completely.

Drizzle with glaze.



In a saucepan, combine brown sugar, butter, and milk.

Bring to a boil, whisking constantly.

Remove from heat, stir in vanilla and cool for 10 minutes.

Add confectioners’ sugar. Whisk until drizzling consistency. If too thick, add more milk.

Drizzle glaze over cake.

Sprinkle chopped pecans over the almost-set glaze.