Celebrity chef Jamika Pessoa shared two alternatives to traditional Thanksgiving desserts that will be a sweet addition to any turkey day feast.
Her slow cooker bread pudding and pumpkin pie in a mug recipes are both simple to whip up and full of sweet fall spices.
Serves: 8-10
Ingredients
8 cups of bread, cubed
1/2 cup of raisins
2 cups half and half
1/2 cup of granulated sugar
1/2 cup brown sugar
1/4 cup melted unsalted butter
4 eggs
2 teaspoons of cinnamon
1 teaspoon of nutmeg
2 teaspoons of vanilla
¼ teaspoon of salt
Directions
Spray inside of 5-quart slow cooker bowl with cooking spray. Pour in bread and raisins.
In a separate bowl, thoroughly whisk remaining ingredients together. Pour mixture over bread and raisins. Stir well to evenly coat bread.
Cover and cook on high for 2-3 hours or on low for 6 hours until pudding is set and a knife inserted in the center comes out clean.
While recreating this recipe on "GMA" Pessoa opted to use puree of sweet potato but suggests pumpkin as well for the full effect.
Serves: 1
Ingredients
2-3 tablespoons crushed cookies (graham crackers, gingersnaps, biscuit cookies)
1/3 cup pumpkin puree
1 egg
2 tablespoons brown sugar
1 tablespoon half and half
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Pinch of salt
Directions
Place crushed cookies in the bottom of a microwavable mug.
In a bowl, mix remaining ingredients until smooth. Spoon pie mixture into mug. Microwave for 1 1/2 to 2 1/2 minutes, checking every 30 seconds. Carefully remove from the microwave and allow pie to slightly cool as it sets. Serve with whipped cream on top and enjoy.
