Treat your Thanksgiving guests to Maple Pecan Pie a la Mode from Breyer's Ice Cream

Thanksgiving wouldn't be the same without a rich, decadent pecan pie nestled amongst the other sweets on your holiday dessert table. This delicious pie features the added flavor of maple syrup and gets topped with ice cream from Breyers.

INGREDIENTS

• 1 cup maple syrup-I recommend visiting Dohner Maple Products at 2nd Street Market
• 1/2 cup firmly packed light brown sugar 
• 3 large eggs, lightly beaten 
• 2 Tbsp. I Can't Believe It's Not Butter!® Spread, melted 
• 1 1/2 cups pecan halves 
• 1 (9-in.) frozen deep-dish pie crust 
• 4 cups Breyers® Natural Vanilla Ice Cream 

INSTRUCTIONS 

Preheat oven to 350°. Combine maple syrup, brown sugar, eggs and I Can't Believe It's Not Butter!® Spread in large bowl. Stir in pecans. Pour into frozen crust. Place on baking sheet and bake 50 to 55 minutes or until center is set. Cool on wire rack 2 hours. Serve topped with Breyers® Natural Vanilla Ice Cream.

Pumpkin roll recipe

This autumn treat is so popular that bakeries routinely run out during the holiday season. If you are the do-it-yourself type, make your own and customize it to suit your palate. 

PUMPKIN ROLL

Ingredients 

• 3 eggs 
• 1 cup sugar 
• 2/3 cup canned pumpkin 
• 3/4 cup all-purpose flour 
• 1/2 teaspoon ground cinnamon 
• 1 teaspoon baking soda 
• powdered sugar for dusting 
• 1 cup powdered sugar 
• 3/4 teaspoon vanilla extract 
• 2 tablespoons butter, softened 
• 8 ounces cream cheese 

Preheat oven to 375 degrees F and grease a 15x10x1 inch baking pan and line with parchment paper. Generously grease and flour paper. Beat eggs on high for five minutes then slowly add sugar and pumpkin. Mix in flour, cinnamon, and baking soda until just mixed. Pour batter in pan and tap several times on countertop to spread it evenly. Bake for 15 minutes and immediately turn out onto a linen towel dusted with powdered sugar. Peel paper from cake and starting with the short end, roll cake up in the towel. Cool. While cake is cooling, make filling by mixing powdered sugar, vanilla, butter and cream cheese together until smooth. Carefully unroll cake and spread filling over cake. Roll up again. Cover roll and refrigerate until time to serve. 

Cook's Notes Roll can be garnished with additional powdered sugar or caramel sauce. If desired, sprinkle filling with chopped walnuts or pecans before rolling cake. 

Carrot mandarin layer cake recipe from Dole

If the thought of making yet another carrot cake leaves you feeling a little uninspired, try this tropical inspired carrot cake from Dole. It has all the moist deliciousness of a traditional carrot cake, but also has a hint of the sweet, sweet tropics with the addition of mandarin oranges.

CARROT MANDARIN LAYER CAKE

• 2 packages (2-layer) carrot cake mix 

• 4 cans (15 oz.) DOLE® Mandarin Oranges, drained, divided 

• 3 cups whipping cream 

• 1/3 cup powdered sugar 

• 1 tablespoon vanilla extract 

• 1-1/2 teaspoons ground cinnamon 

Directions

Preheat oven to 350°F. Spray four (9-inch) round baking pans with cooking spray and line with parchment or wax paper. Prepare cake mix according to package directions. Mix with hand mixer for 2 minutes. Fold in half of mandarin oranges. Pour batter into prepared cake pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely. Beat cream to stiff peaks. Fold in powdered sugar, vanilla extract, and cinnamon. Divide whipped cream mixture in half. Add 1-1/2 cups mandarin oranges to one half whipped cream. Cover; refrigerate both whipped creams for 1 hour. Spread mandarin whipped cream between cake layers. Spread remaining whipped cream over top and sides of cake. Garnish with remaining mandarin oranges.