Our friends at Sub-Zero have come through again with some delicious dessert recipes for Thanksgiving or any time of the year! Here are some of our favorites.

Pumpkin Pie (makes 6 to 8 servings)

Crust Ingredients 

1 1/2 cups flour
3/4 cup cold unsalted butter, cut into small cubes
3/4 teaspoon salt
2 tablespoons ice water
1 Egg yolk

Filling Ingredients 

1 (15 oz.) can pumpkin
1 1/2 cups heavy cream
3/4 cup sugar
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1/8 teaspoon ground cloves

Preparation Method

1. In a medium bowl, combine flour, butter and salt with fingertips and palms until butter is fully incorporated.
2. Add ice water and gently knead until just combined.
3. Flatten out into a 6-inch circle, wrap in plastic wrap and chill for at least an hour.
4. Preheat the oven to 375°F (191°C).
5. Remove crust from refrigerator and roll out on floured surface with a rolling pin until it is a 14-inch circle.
6. Fit dough into a 9.5-inch glass or ceramic pie dish. Fold edges of dough under the rim and crimp with fingers to make a decorative edge.
7. Line the shell with foil and fill with either dry beans or dry pasta. Place the pie dish on the rack in the center of the oven and bake for 2 minutes.
8. Remove pie crust from the oven and remove foil with beans. Prick with a fork.
9. Return to the oven and bake for another 2 minutes.
10. Brush the crust with egg yolk and bake for another 2 minutes.
11. Meanwhile, combine all ingredients for pie filling in a large bowl with a whisk.
12. When the shell is done, pour the filling into the shell. Place back in the oven and bake for 1 hour or until the filling moves like gelatin when lightly shaken.
13. Allow to cool completely before slicing.

For Easy Preparation

1. The crust can be combined using a 10-cup or larger food processor bowl and cutting blade. 
2. Place flour, butter and salt in the bowl. Pulse until the mixture resembles coarse meal. 
3. Add ice water and pulse until mixture resembles peas. 
4. Remove the crust onto a floured surface and continue as above.

Chocolate Pecan Tart (makes 10 to 12 servings)

Crust Ingredients

1 1/2 cups flour
3/4 cup cold, unsalted butter, cut into small pieces
1 tablespoon sugar
1/8 teaspoon salt
2 tablespoons ice water

Filling Ingredients

2 large eggs
2/3 cup light brown sugar
1/3 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 tablespoons bourbon, divided
1/3 cup semi-sweet chocolate chips
1 1/2 cups pecan halves
1 tablespoon cold butter

Preparation Method

To make the crust:

1. In a medium bowl, combine flour, butter, sugar and salt with fingertips until butter is fully incorporated. 
2. Add ice water and gently knead until just combined. 
3. Flatten out into a 6-inch circle, wrap in plastic wrap and chill for at least an hour. Remove from the refrigerator and roll out on a floured surface with a rolling pin until it is a 14-inch circle. 
4. Place dough into a 10-inch tart or springform pan that has a removable bottom. 
5. Tuck dough into tart pan and trim edges along top or trim dough 1 inch up sides of springform pan. Set aside.

To make the filling:

1. Preheat the oven to 350°F (177°C). 
2. In a medium bowl, combine the eggs, brown sugar, corn syrup, melted butter, vanilla and 1 tablespoon bourbon with a whisk. 
3. Sprinkle chocolate chips over the bottom of the crust. 
4. Pour egg mixture over the chocolate chips. Arrange pecans over the surface. Dot the top with cold butter. 
5. Place in the center of the oven for about 55 minutes or until set. 
6. Remove from the oven and drizzle remaining bourbon over the top. Allow to cool before serving. 

Pumpkin Cake Roll (makes 8 to 10 servings)

Ingredients

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup coarsely chopped nuts
Powdered sugar

Filling Ingredients

1 (8 ounces) package cream cheese
4 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla

Preparation Method

1. Preheat the oven to 375°F. Grease a 15×10-inch jelly roll pan and line it with waxed paper; set it aside.
2. In a large mixing bowl, beat the eggs at high speed for 5 minutes. Gradually add sugar. Reduce speed to medium; add pumpkin and lemon juice.
3. Stir the dry ingredients together and fold into pumpkin mixture.
4. Spread evenly into the prepared pan. Sprinkle with nuts on top.
5. Bake for 15 to 16 minutes, or until the cake is firm in the center.
6. Remove from the oven. Cool for 5 minutes.
7. Cut around the edge of the pan.
8. Place a clean dish towel liberally coated with powdered sugar on a large flat surface. Turn the cake with nuts side down onto a towel. Remove waxed paper.
9. From the 10-inch side, quickly roll the cake up in a towel.
10. Cover with another clean dish towel. Set aside to cool completely.

To Make the Filling

1. In a mixing bowl, beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
2. Unroll cake. Evenly spread the filling over the cake. Roll the cake up (without the towel).
3. Wrap in plastic wrap. Cover and chill in the refrigerator for at least 1 hour.
4. Slice before serving. Store in the refrigerator. It can be frozen.

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