Pumpkin Chai Tiramisu

Combining the flavors of a creamy pumpkin latte & warm chai spices, this no-bake Pumpkin Chai Tiramisu is a must-make dessert for fall...

In case you all haven't noticed it already, I have been on a little bit of a chai spice kick the past week. ;) 

I updated a long-time reader favorite, my Overnight Pumpkin Pie Chai French Toast, with pretty new pics. And I posted a delicious and creamy Chai Tea & Pear Oatmeal recipe to the blog last Friday. I mean, when it comes to chai spices, 'tis the season! 

The toasty flavors in warm chai spices not only make me think of cozy fall recipes, but this mix of comforting spices is something I can incorporate into my holiday baking and cooking right on through to Christmas. 

That is why I decided to whip up my own DIY Chai Spice Mix last fall. I always have a jar of it in my pantry ready to go for my holiday baking, or to mix into my oatmeal or a warm cup of hot cocoa. 

Triple Spice Pumpkin Buttermilk Pie

This perfectly spiced & tangy Triple Spice Pumpkin Buttermilk Pie is about to replace your traditional pumpkin pie...

My friends at RawSpiceBar provided me with a complimentary one year subscription and are also providing an additional subscription as a giveaway prize. I was not compensated for this post in any other way.  As always, all opinions expressed below are my own. 

Alright, you all. I am ready to go all-out Thanksgiving on you guys this week. We are just a little over two weeks away from the big turkey day, and it is time to start planning out that dinner menu. 

But wait... that's not all, folks! ;) If you scroll down towards the end of this post, you will find links to 24 more delicious recipes that are perfect for your Thanksgiving table. 

Okay, so let's get back to this pie. In my July RawSpiceBar subscription packet, I received an amazing Triple Ice Cream Spices blend. It was intended to be added to a homemade strawberry ice cream, but I sort of tucked it away because I knew its blend of cinnamon, cardamom, and star anise would be perfect for fall desserts. 

Pumpkin Biscoff Mousse Pie

This Pumpkin Biscoff Mousse Pie is not your typical Thanksgiving pumpkin pie! So rich and creamy and decadent... your guests will think you spent all day making this no-bake pie!

In just two days, we will all be pining for that big Thanksgiving dinner, salivating over the smell of the turkey roasting, watching the Macy's Thanksgiving Day parade, and counting down the minutes until we can all congregate around the table, give thanks, and dig in.

Then after a delicious, belt-loosening dinner, we will relegate ourselves to couches and arm chairs, watch a little football, and take a breather until Thanksgiving dessert is served.

Wait... dessert! Have you forgotten that you are in charge of a dessert or maybe had just resolved to picking up a pie or two at the grocery store because time is running out?

Pumpkin Pecan Tassies

These bite-sized Pumpkin Pecan Tassies make the perfect addition to that Thanksgiving dessert table or that holiday cookie tray...

Post updated 11/17/17- These bite-sized Pumpkin Pecan Tassies deserved some updated photos. I did leave one of the originals below just so you all can see for yourself why this recipe so desperately needed a little facelift. ;)

Carrot Pumpkin Bundt Cake With Caramel Cream Cheese Frosting

Looking for something a little different (you know, something other than a pie? ;) ) to bring to Thanksgiving dinner this year?  How about a bundt cake??  Yes, I am obsessed with bundt cakes.  There is just something classic about a good old fashioned bundt cake, right?  And it is pretty difficult to not make a bundt cake look pretty. They come out looking pretty before you even frost or glaze them! ;)

I actually made this cake for a Halloween costume party last month, and it was a HUGE hit with the guests.  

This cake is delicious, and moist, and best of all.... easy!

What you will need for the bundt cake:

1 box of carrot cake mix

1 large box of instant vanilla pudding

1 1/2 cups pumpkin puree

2/3 cup canola oil

2 eggs

1/2 cup sour cream

1/2 cup warm water

1 cup white chocolate chips

What you will need for the caramel cream cheese frosting:

1/2 stick of butter

1/2 cup brown sugar

4 oz cream cheese, room temperature

2-3 tbsp milk

1/2 cup powdered sugar

Preheat your oven to 350 degrees.  Grease and flour a bundt cake pan.

In a large bowl, dump in the cake mix, pudding mix, pumpkin, oil, eggs, sour cream, and warm water.  With an electric mixer, beat until well mixed.  Mix in the white chocolate chips.

Pour the batter into the bundt pan and bake for about 50-55 minutes, until a toothpick inserted in the middle comes out clean.

Let the cake cool for about 10-15 minutes in the pan before flipping over onto a wire rack to cool completely.

While the cake is cooling, whip up your caramel cream cheese frosting.  In a small saucepan, heat the butter and brown sugar until melted.  Mix and bring to a boil for about 2 minutes, allowing the sugar to caramelize. Remove from heat and let cool for at least 10 minutes.  

Pour the cooled caramel into a medium mixing bowl.  Beat in the cream cheese, and then the powdered sugar.  Add in the milk a tablespoon at a time to thin out the consistency.  Your frosting should be a little thicker than a glaze, but not as thick as a buttercream.

Once the cake is completely cooled, spread the caramel cream cheese frosting all over the top and sides of the bundt cake with a rubber spatula.  Let the frosting run down inside the cake as well.  You can leave it plain with just the frosting or sprinkle some fall festive jimmies or candies over the top (like I did!).  

Just slice and serve! :)  A perfectly sweet end to Thanksgiving dinner.

What is your favorite non-pie dessert to serve at your Thanksgiving table?