The Thanksgiving Dessert Recipes A Thanksgiving Game Plan Companion Guide
Casual Thanksgiving Desserts
Dessert is a just as important to Thanksgiving as the turkey. As a dessert traditionalist, I look forward to these sweet treats all year long, and I always serve pumpkin pie, apple pie, and pecan pie to finish my feast. Yet since I still enjoy tweaking recipes, I also added my own twist to these classic favorites. In most cases, desserts can be made ahead of time, which frees up valuable time and oven space on Thanksgiving Day. Although I generally bake mine just a day or two in advance, some people make their pies and cakes a month before and store them in the freezer. If you fall into that category or simply feel overwhelmed by all of the savory dishes to prepare I highly recommend it. Whenever you decide to bake your desserts, make sure you have all of the necessary ingredients and add any remaining garnishes to your grocery list. Remember to make notes about each of these in your game plan too. Some tips about dessert: Set aside the dessert plates, utensils, and serving pieces in a separate place when you set the table for dinner. I put everything on a large tray and store it out of the way in the kitchen. With this trick, you will not be searching in every cupboard for clean plates and forks after the feast. The same goes for coffee cups and spoons. Have cream and sugar ready. Set up the coffee maker before dinner, and make a fresh pot when you start setting out the dessert course. I usually wait an hour or two between dinner and dessert to let the turkey digest and settle. While your relatives watch football, play a board game, or take a walk, you can use that time to clean up the kitchen and start the dishwasher. There is nothing worse than facing piles of dirty dishes the morning after. The Casual Thanksgiving Dessert Recipes: Butterscotch Pudding with Bourbon Whipped Cream Cranberry Walnut Pie Maple Syrup Pie Bras de Venus Pumpkin Pecan Pie Apple Cardamom Custard Pie Apple Crisp Apple Cranberry Bavarian Cheese Cake
Butterscoth Pudding with Bourbon Whipped Cream Oh baby, this pudding is super smooth and creamy. A nice change from the traditional pie or cake, this rich pudding will earn a round of ooh s and ahh s from your guests. Top with bourbon scented whipped cream and crumbled gingersnaps for a little crunch. Make ahead: 3 days Pudding: ¼ cup unsalted butter 1 vanilla bean, split and seeded ¾ cup light brown sugar 2 ½ cups heavy cream 1 cup whole milk 1 tablespoon bourbon ½ teaspoon salt 6 large egg yolks ¼ cup cornstarch 3 tablespoons granulated sugar Whipped Cream: 1 cup heavy cream 3 tablespoons powdered sugar 2 tablespoons bourbon Garnish: 6 store-bought gingersnaps, crumbled medium saucepan large mixing bowl whisk wooden spoon or rubber spatula fine mesh strainer rimmed baking sheet (8) 6-ounce ramekins To prepare the pudding, add the butter to a medium saucepan, and melt over medium heat. Add the vanilla seeds and the pod to the pan. Cook for about 3 minutes, swirling the pan occasionally, until the butter begins to brown and smells nutty. Be careful to not burn the butter. Add the brown sugar and cook until it dissolves, about 2 more minutes. Add the cream, milk, bourbon and salt. Bring the mixture to a simmer, and remove from the heat. In a large mixing bowl, whisk the egg yolks, cornstarch, and sugar until smooth and pale yellow. Slowly pour in the hot cream mixture, whisking constantly. Wash out the saucepan. Strain the mixture back into the clean saucepan. Cook over medium heat, stirring until it thickens and begins to bubble, about 5 minutes. It is done when it can coat the back of a spoon, and when you drag your finger through it, the stripe holds its shape. Strain the mixture again into a large bowl with a pouring spout (such as a large measuring cup) to ensure a silky smooth texture. Place the ramekins on a rimmed baking sheet, and divide the pudding evenly between them. Chill for at least 3 hours or up to 3 days. To prepare the whipped cream, add the heavy cream, powdered sugar, and bourbon to a chilled bowl. Beat with electric mixer on high speed until stiff peaks form. Serve each pudding with a spoonful of bourbon whipped cream and crumbled gingersnaps.
Cranberry Walnut Pie I inherited this recipe from my grandmother. It is handwritten, like the best family recipes, and a few melted butter splotched stain the edges of the yellowing paper so you know it is going to be delicious. This pie comes together in less than 10 minutes from when you start to when you slip it in the oven, but with how decadent it tastes, nobody needs to know. Make ahead: 1 day 2 cups fresh cranberries ½ cup walnuts, chopped 1 ½ cups granulated sugar, divided 1 ½ cups all-purpose flour ¾ cup unsalted butter, melted 2 large eggs, lightly beaten 2 teaspoons almond extract whipped cream (optional) vanilla ice cream (optional) 9 or 10 pie plate mixing bowl rubber spatula Preheat the oven to 325 F. Coat a pie plate with cooking spray. Mix together the cranberries, walnuts, and ½ cup of sugar in a bowl. Pour the mixture into the bottom of the pie plate. In the same bowl, mix together the flour, remaining sugar, butter, eggs, and almond extract. Pour the batter over the cranberry mixture. Bake for 45 to 55 minutes, or until golden brown. Serve with whipped cream or vanilla ice cream. Note: If made ahead of time, cover the top of the pie with foil, and reheat the pie in a 300 F oven before serving if you prefer it warm.
Maple Syrup Pie I started making this pie when we lived in Nova Scotia and I bought a lot of maple syrup after visiting a sugar shack. I baked it for a dinner party, and all of our guests raved about it while asking for the recipe. This pie needs the real stuff only pure maple syrup and preferably a dark amber one, if you can find it. Make ahead: -pie 1 day ahead - pie crust 1 month in the freezer* *Pie dough for a single crust pie (page 25) 1 ⅔ cups packed light brown sugar 2 large eggs, room temperature ½ cup heavy cream ⅓ cup pure maple syrup 1 tablespoon unsalted butter, melted whipped cream (optional) 8 or 9 pie plate or tart pan rolling pin medium bowl whisk Make sure the oven rack is in the lower third of the oven, and preheat the oven to 350 F. Roll out the pie dough, and fit into the pie plate. Trim the edges, leaving a ½ overhang. Fold the overhang under, and crimp the edges. Store the pie shell in the refrigerator until you are ready to add the filling. To prepare the filling, whisk the brown sugar and eggs in a medium bowl until creamy and pale. Add the heavy cream, syrup, and butter. Whisk until smooth. Pour the mixture into the chilled pie shell. Bake the pie until the top is golden and puffed, about 50 to 60 minutes. The top will look dry but will jiggle in the center. Let the pie cool completely on a wire rack; the filling will set as it cools. Serve with whipped cream.
Bras devenus If you love maple syrup, this dessert is meant for you. It practically tastes like the best syrup-drenched pancakes you have ever eaten in your life, complete with a sweet cream filling. A friend from Canada originally shared this recipe with me, and I always think of them and our time there when I prepare it. Make ahead: -cake can be chilled for 2 days -sauce can be made 2 days in advance and reheated before serving Cake: 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 4 large eggs 1 cup granulated sugar ½ teaspoon vanilla ¼ cup warm whole milk powdered sugar for dusting Cream Filling: ½ (3.4 ounce) package instant vanilla pudding ⅔ cup whole milk ¾ cup heavy cream Sauce: 1 cup pure maple syrup 1 cup brown sugar 1 cup heavy cream 2 tablespoons butter 10x15 jelly roll pan parchment paper kitchen towel electric mixer Preheat the oven to 400 F. Line a 10x15 jelly roll pan with parchment paper. Coat with cooking spray. To prepare the cake, whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl, beat the eggs, sugar, and vanilla with an electric mixer until pale and fluffy. Add the warm milk and mix to combine. Gently fold in the flour mixture, and stir until just incorporated. Pour the batter into the prepared pan, and bake for 8 to 10 minutes. While the cake bakes, generously dust powdered sugar all over the surface of a clean kitchen towel. While the cake is still hot, turn it out onto the kitchen towel. Dust the top with powdered sugar, and roll up the cake and towel into a log shape. Let it cool completely in the towel. To prepare the cream filling, combine the pudding mix and milk in a small bowl. Whisk them together for 2 minutes, and let the mixture thicken. In a large bowl, whip the heavy cream until firm peaks form. Gently fold the pudding mixture into the whipped cream. Unroll the cake, and spread the cream filling evenly over the top. Roll up the filled cake, and chill for at least 2 hours, or up to 2 days. To prepare the sauce, bring the maple syrup and brown sugar to a boil in a medium saucepan over medium high heat. Boil for 2 minutes; then add the heavy cream and butter. Stir to combine, and serve warm on the cake slices.
Make ahead: 1 day Pumpkin Pecan Pie If you can t decide whether you want pumpkin or pecan pie, make this one. It is a combination of both, so everyone ends up happy. I like to serve each slice with some bourbon or cinnamon flavored whipped cream. Pie dough for a single crust* Pumpkin Filling: ¾ cup canned pumpkin purée (not pie mix) 2 tablespoons light brown sugar 1 large egg 2 tablespoons sour cream pinch ground cinnamon pinch freshly ground nutmeg Pecan Filling: ¾ cup light corn syrup ½ cup light brown sugar 3 eggs 3 tablespoons unsalted butter, melted and cooled 2 teaspoons vanilla extract zest from half a lemon 1 ½ teaspoons freshly squeezed lemon juice ¼ teaspoon salt 1 ⅓ cups chopped pecans *Pie dough for a single crust pie (page xx) 9 pie plate rolling pin fork pie weights or dried beans large bowl Roll out the pie dough into a 13 -wide circle. Fit it into a 9 pie plate. Trim the edges, leaving a ½ overhang. Tuck the overhang underneath, and crimp the edges. Prick the bottom of the crust 10-15 times with a fork. Chill for 30 minutes. Preheat oven to 375 F. Line the pie shell with foil, and fill it with pie weights or dried beans. Bake for 20 minutes. Carefully remove the foil and pie weights, and bake the crust for another 5 to 10 minutes, or until pale golden. Let it cool while you make the fillings. To make the pumpkin filling, whisk together all of the ingredients in a large bowl until smooth. To make the pecan filling, whisk together everything except for the pecans in a separate large bowl until smooth. Add the pecans, and stir to combine. Spread the pumpkin layer in the bottom of the prepared pie crust. Carefully spoon the pecan layer on top. Put the pie back in the 375 F oven, and bake for 30 to 35 minutes until golden and puffed. The middle will still jiggle a little bit. Cool the pie completely on a wire rack. Once cool, cover the top loosely with foil and refrigerate until ready to serve. Serve at room temperature, or reheat in the oven at 350 F for 15 minutes to serve it warm.
Apple Cardamom Custard Pie Although a lot of old standbys appear on our dessert table, this spiced pie is a really nice change of pace. Caramelized apples are nestled into a smooth custard bed, and the result is a rich, creamy pie that will easily become a new tradition for your family too. Make ahead: 2 days Pie dough for a single crust* 2 tablespoons unsalted butter ½ + ⅓ cup granulated sugar, divided 2 tart apples, peeled, cored and cut into ½-inch slices (such as Granny Smith) 1 cup heavy cream ¾ cup whole milk 3 large eggs 1 teaspoon vanilla extract ¼ teaspoon ground cardamom pinch salt freshly grated nutmeg *Pie dough for a single crust pie (page xx) 9 pie plate rolling pin pie weights or dried beans large sauté pan small saucepan mixing bowl whisk rimmed baking sheet foil Roll out the pie dough into a 13 -wide circle. Fit it into a 9 pie plate. Trim the edges, leaving a ½ overhang. Tuck the overhang underneath, and crimp the edges. Prick the bottom of the crust 10-15 times with a fork. Chill for 30 minutes. Preheat the oven to 375 F. Line the pie shell with foil, and fill it with pie weights or dried beans. Bake for 20 minutes. Carefully remove the foil and pie weights, and bake the crust for another 5 to 10 minutes, or until pale golden. Let it cool while you make the apples and custard. Reduce the oven to 350 F. Melt the butter in a large sauté pan. Add ⅓ cup of sugar, and cook until golden. Stir in the apples and cook for 10 to 12 minutes, or until the liquid has evaporated. Cool slightly. Add the heavy cream and milk to a small saucepan. Cook over medium-low heat until the mixture bubbles. Remove the saucepan from the heat. In a medium bowl, whisk together the eggs, remaining sugar, vanilla, cardamom, and salt. Carefully pour in the hot cream mixture, whisking constantly to prevent cooking the eggs. Place the pie plate on a rimmed baking sheet. Spoon the apples into the bottom, and pour the custard on top. Sprinkle the freshly grated nutmeg over the top. Cover the edges of the pie crust with foil, and bake at 350 F for 25 minutes. Remove the foil and bake for an additional 20 minutes. When it is done, a knife inserted into the center should come out clean. Cool completely on a rack and chill, covered with foil or plastic wrap, for up to 2 days.
Apple Cranberry Bavarian Cheese Cake I have made this Bavarian cheese cake a million times, in a million different ways. I inherited the recipe years ago from a restaurant where I worked as a waitress during the summers. We offered it on the menu every night, but the flavors constantly changed. Lemon blueberry, cherry chocolate, banana chocolate, strawberry, peach - anything you could think of appeared on top of this cake. Apples, cranberries, cinnamon, and pecans create the perfect flavor combination for Thanksgiving. To create an even prettier presentation, dust a little powdered sugar on top. Make ahead: 2 days Crust: 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 teaspoon vanilla extract 2 cups all-purpose flour Filling: 2 (8 ounce) packages cream cheese, room temperature 1 cup granulated sugar 2 large egg yolks 2 teaspoons vanilla extract Topping: 1 Golden Delicious apple, peeled, cored and sliced into ½ inch slices ½ cup fresh cranberries 3 tablespoons granulated sugar 1 teaspoon ground cinnamon ⅓ cup chopped pecans 9 or 10 springform pan electric mixer small mixing bowl Preheat the oven to 350 F. Coat a springform pan with cooking spray, and set aside. To prepare the crust, cream together the butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add the vanilla and flour, mixing to combine. Press the crust into the bottom and up the sides of the prepared pan. Chill until ready to fill. To prepare the filling, beat the cream cheese, sugar, egg yolks, and vanilla in the same bowl until completely smooth. Pour the filling into the prepared crust. To prepare the topping, toss the apple slices, cranberries, sugar, cinnamon, and pecans in a small bowl. Gently arrange the mixture on top of the filling. Bake for 45 minutes to 1 hour. The middle should still jiggle slightly, but it will set up as it cools. Cool completely on a wire rack; then cover with plastic wrap and chill overnight in the fridge.
Apple Crisp Apple crisp is one of my top 5 favorite desserts. It fills my house with the sweet smell of fall while it bakes, and it takes a lot less time to prepare than a pie. As soon as the weather begins to cool down, I make this dessert as often as I can. If I feel really fancy, I pour a little salted caramel on top too. Make ahead: 2 days Crumb Topping: 1 ½ cups all-purpose flour 1 cup old-fashioned oats ¾ cup granulated sugar ¾ cup brown sugar ½ teaspoon salt 1 cup unsalted butter, cut into small pieces Apple Filling: 8 Golden Delicious apples, peeled, cored and cut into ½ inch cubes ¼ cup sugar zest from one medium lemon zest from half an medium orange 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 2 teaspoons ground cinnamon ¼ teaspoon freshly grated nutmeg Preheat the oven to 350 F. Coat a 9x13 baking dish with cooking spray. To prepare the topping, pulse together the flour, oats, sugars, and salt in a food processor. Add the butter, and pulse until coarse crumbs form. (Alternatively, do this by hand in a mixing bowl using a pastry cutter or two knives.) Set aside. To prepare the filling, mix together the apples, sugar, citrus zest, citrus juices, cinnamon, and nutmeg in a large bowl. Pour the apple mixture into the prepared baking dish. Sprinkle the topping over the apples. Bake for 1 hour, or until the top is golden brown. Let cool for 15 minutes. Serve warm topped with whipped cream or vanilla ice cream. Note: To reheat, bake in a 350 F oven for 10 minutes just before serving. food processor (or pastry cutter) 2 mixing bowls
Whipped Cream Salted Caramel Sauce People swoon over freshly whipped cream, and in my humble opinion, it is a requirement with pumpkin pie. I am a big fan of Whip-It, a stabilizer that helps your cream hold its shape longer without wilting. This means I can whip the cream much earlier in the day, cover it, and store it in the refrigerator until the dessert hour rolls around. If you do not have Whip-It, you can still make the whipped cream a few hours before dessert, and it will stay stiff if covered in the refrigerator. Make ahead: 1 week I used to be afraid of making caramel sauce. It took me a few times to get the hang of it, but now I absolutely love making it myself. Be sure to not walk away when cooking sugar, it goes from the perfect amber to burnt very quickly. The sauce will thicken as it cools. 1 cup heavy whipping cream, chilled 1 (10 g) packet Whip-It (optional) 3 tablespoons powdered sugar 1 teaspoon vanilla extract large mixing bowl, chilled electric mixer or whisk In a medium bowl, beat the heavy cream with an electric mixer at medium speed until slightly thickened. Reduce the speed to low, and add the sugar and vanilla. Increase the speed back to medium, and beat until soft peaks form. Chill until ready to serve. Variations Cinnamon Whipped Cream - add ½ teaspoon of cinnamon along with the powdered sugar Vanilla Bean Whipped Cream - replace the vanilla extract with vanilla bean paste Bourbon Whipped Cream - add 1 tablespoon of bourbon and ½ teaspoon of pumpkin pie spice Maple Whipped Cream - replace the powdered sugar with pure maple syrup Caramel Whipped Cream - add ¼ cup of caramel sauce to ¼ cup of heavy cream. Beat to loosen, and add the remaining heavy cream Chocolate Whipped Cream - add 2 tablespoons of cocoa powder to the powdered sugar Brown Sugar Whipped Cream - replace the powdered sugar with 3 tablespoons of brown sugar 1 ¼ cups heavy cream 1 teaspoon sea salt 1 ½ cups granulated sugar ⅓ cup water 1 teaspoon vanilla extract microwave measuring cup saucepan Pour the heavy cream and sea salt into a measuring cup. Microwave for 30 seconds (or gently warm in a saucepan on the stove). Add the sugar and water to a saucepan over medium heat. Bring the mixture to a boil. Let the sugar cook (do not stir with a spatula or spoon; at most, simply swirl the pan to avoid hot spots) until the sugar reaches a deep amber color. Whisk in the cream mixture. It may bubble and seize, but continue to whisk until it is smooth. Remove the saucepan from the heat and add the vanilla. Pour the sauce into a jar, cover, and store in the refrigerator.
Pie Crust Don t be afraid of pie crust. Although easy to take the store-bough shortcut, its flavor does not compare to the buttery richness of homemade. Trust me - I went that route for 10 years of Thanksgiving dinners until I began making my own, and after my first bite, I am never going back! The key to a perfect pie crust is to ensure your ingredients are really cold. I add ice cubes to my water and chill both the butter cubes and shortening until ready to cut them into the flour. I prefer to use a food processor to make my pie crust because of its easy clean-up, but you can absolutely do this by hand. A pastry cutter helps break the fat into the flour, or two knives can do the job too. Make ahead: can be frozen 1 month, wrapped well in plastic wrap, and thawed before using 3 days in the fridge Tip - you can freeze the pie dough in the pie plate in which you plan on baking your pie. If you have enough freezer space (and pie plates), this trick reduces a step. For a 9 single crust 1 ½ cups all-purpose flour 2 tablespoons granulated sugar ¾ teaspoon salt 10 tablespoons very cold unsalted butter, cut into pieces 2 ½ tablespoons cold shortening ¼ cup ice-cold water For a 9 double crust 3 cups all-purpose flour ¼ cup granulated sugar 1 ½ teaspoons salt 1 ¼ cup very cold unsalted butter, cut into pieces ⅓ cup cold shortening ½ cup ice-cold water food processor cutting board plastic wrap rolling pin 9 pie plate Add the flour, sugar, and salt to the bowl of a food processor. Pulse to combine. Add the cold butter and shortening to the bowl. Pulse until it resembles a coarse meal. Slowly mix in the water, a tablespoon at a time. Stop when the dough comes together in the bowl and if pinched, it will stick together. (There may be water left over.) Turn the dough out onto a lightly floured board, and knead it until it comes together. (If making a double crust, cut the dough in half). Form a disk shape, and wrap it in plastic wrap. Chill for an hour, or freeze for up to 1 month. Place the dough on a lightly floured surface. Flour a rolling pin and roll outwards, turning a half turn every time to help make an even circle shape. When the dough is your desired thickness, roll it onto the pin and drape it over the pie plate. Trim the edges, leaving about a ½ overhang. Tuck the edges under, and crimp with your fingers. Put the pie shell back in the fridge, and chill for at least 30 minutes or until ready to fill.