Pumpkin Pie – Thanksgiving Desserts

The turkey may seem like the star, followed closely by the mashed potato and stuffing sides, but everyone knows Thanksgiving is actually all about the sweet stuff. From the countless varieties of pies (apple, pumpkin, pecan, you name it) to easy desserts (no-bake trifles and make-ahead cookies) to classic pumpkin cheesecakes, there are so many different types of Thanksgiving desserts. So, how do you choose what to serve at the end of your Thanksgiving feast?

Depending on your mood, you can get your gobble on and make cute Thanksgiving desserts with the kids. Alternatively, you can opt to take a more sophisticated approach and bake up three-layer Thanksgiving cakes or perfect the art of the lattice. Here, we’re sharing our all-time favorite apple pie recipes and pumpkin pie recipes, so you can tailor your pie to the number of guests you’re expecting or switch up the flavor profile of your baked goods. We also have a few gluten-free, vegan, and low-sugar options because no one should have to miss out on dessert. We’re highlighting a few chocolate Thanksgiving desserts, too, in case anyone is already sick of pumpkin spice at this point. Plus, we have a few out-of-the-box sweets like apple fritters, spiced parsnip cakes, skillet cookies, and fudgy beet brownies. Having trouble narrowing it down? Good news is that there is no such thing as “too much dessert.” And, leftover pie makes the best breakfast.

With that, we have separated the first recipe for thanksgiving:

Pumpkin Pie With Maple Whipped Cream

 Pumpkin pie is Thanksgiving’s secret weapon — and we’re going to go ahead and say it: This is the best (and only) pumpkin pie recipe you’ll need this fall.

Ingredients

Easiest Ever Pastry Dough

1 1/4 c. all-purpose flour

1 tbsp. sugar

1/2 tsp. Kosher salt

1/2 c. cold unsalted butter, cut up (1 stick)

1 tbsp. distilled white vinegar

1 tbsp. ice-cold water, plus 1 to 2 teaspoon if necessary

Original Pumpkin Pie with Maple Whip

3 large eggs

1/4 c. packed light brown sugar

1 can pure pumpkin (15.5-ounce)

1/2 c. whole milk

1 tsp. pure vanilla extract

3/4 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 c. plus 6 tablespoons pure maple syrup

1 c. heavy cream

1/4 tsp. Kosher salt

 

 

Directions

  1. Make Easiest Ever Pastry Dough.
  2. Make Pie: Heat oven to 350°F. On lightly floured surface, roll dough into 12-inch circle; fit into bottom and up side of 9-inch pie plate. If necessary, trim dough so overhang is even (about 1⁄2 inch from edge of rim). Fold overhang under itself and crimp or use a fork to create design on crust as desired. Refrigerate until ready to fill.
  3. In large bowl, mix together eggs, brown sugar, pumpkin, milk, vanilla, cinnamon, ginger, 1⁄2 cup maple syrup, 1⁄4 cup heavy cream and salt until combined.
  4. Pour pumpkin mixture into prepared crust and bake until edge of filling is just set but center still jiggles slightly and crust is golden brown, 60 to 65 minutes. Transfer pie to wire rack to cool to room temperature.
  5. About 10 minutes before serving, using electric mixer, beat remaining 3⁄4 cup heavy cream and remaining 6 tablespoons maple syrup until soft peaks form. Serve with pie.

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