Friends and family who are not fond of pumpkin, nuts, and maple just might make an exception to these three updated old-fashioned Thanksgiving desserts.
Maple-Pumpkin Creme Brulee Recipe
You must love pumpkin to like this dessert! This dessert is a simple custard with a twist of maple, pumpkin and crunchy sugar topping. You can prepare as individual brulees or make one large dish for multiple servings (the easiest method).
Ingredients
- 8 egg yolks
- 3 cups heavy whipping cream
- 1/3 cup sugar
- 1/2 cup sugar
- 3/4 can Libby's "canned pumpkin" (not pie filling)
- 1 Tablespoon maple syrup
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves
Method
Preheat oven 325 degrees
Bake 25-30 minutes
Yield 8 servings
- In a small bowl, whisk egg yolks and 1/3 cup sugar.
- In a saucepan heat cream over medium heat until bubbles form around sides of pan. Remove from heat; stir a small amount of hot cream into egg yolk mixture. Return all to pan stirring constantly. Stir in pumpkin, vanilla, maple syrup, cinnamon, ginger, nutmeg, and cloves.
- Transfer mixture to eight 6-oz custard dishes or a shallow 9"X13" baking dish. Place dish(es) in a larger pan filled with 1"of water. Bake uncovered at 325 degrees for 25-30 minutes or until center is set (jiggly). Remove from water pan; cool for 10 minutes. Refrigerate for about 4 hours.
- To make crunchy top coating, after refrigeration of custards let stand at room temperature for 15 minutes. Sprinkle with sugar until a thin coating covers the top(s) of the custard. Set the oven to broil and place custard(s) in the oven 8" from the top of the broiler for 5-6 minutes or until sugar is caramelized (will be a rich brown color). Let cool and serve.
Another method is to use a creme brulee torch. Instead of placing custards back into the oven, after layering with sugar, use the torch to melt.
Pumpkin Cheesecake Recipe
A traditional pumpkin flavor incorporated into a creamy cheese filling. This cheesecake is creamy, flavorful, and satisfying.
Ingredients
- 40 ginger snap cookies, crushed (2 cups)
- 1/2 cup butter
- 5 packages of cream cheese, softened
- 1 cup sugar
- 1 15oz can Libby's "canned pumpkin" (not pie filling)
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 5 eggs, lightly beaten
- Ground nutmeg for garnish
- Pure maple syrup (not artificially flavored syrups)
Method
Preheat oven to 350 degrees
Bake time: 40 -50 minutes
Yield 24 servings
- In a bowl, combine crushed cookies and butter. Press into a greased 13"X9" baking dish or a 9" pie dish; set aside
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin filling, cinnamon, and vanilla. Add lightly beaten eggs
- Beat on low speed just until combined (do not over beat). Pour over crust; sprinkle with nutmeg.
- Bake at 350 degrees for 40-50 minutes. Cool for 15 minutes. Carefully run a knife along edges to loosen and then cool for 1 hour longer. Refrigerate overnight.
- Cut into squares or pie slices. Provide a dish of maple syrup for guests to drizzle on top if desired.
Nissitissit Nut Pie Recipe
Named after the Nissitissit Hills in Massachusetts, this nutty pie is filled with pecans, cashews,walnuts, and almonds. Similar to a traditional pecan pie except it's a whole lot nuttier!
Ingredients
- 1/3 cup slivered almonds
- 1/3 cup chopped walnuts
- 1/2 cup salted cashew halves
- 1/2 cup pecan halves
- 4 eggs
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2 Tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 unbaked pastry shell (9 inch)
Method
Preheat oven 350 degrees
Bake time: 45-50 minutes
Yield 8 servings
- Sprinkle all almonds, walnuts, cashews, and pecans into the unbaked pastry shell. All nuts should be mixed together providing a variety of textures and sizes.
- In a small bowl, beat the eggs, corn syrup, sugars, butter, vanilla, and salt until well blended. Pour into pie shell over nuts.
- Bake at 350 degrees for 45-50 minutes or until knife inserted near the center comes out clean. Hint: cover rim of pie crust with foil during the last 10 minutes of baking to avoid over browning. Cool then store in refrigerator
Turkey, potatoes, stuffing, cranberry sauce, and desserts are the staples to a Thanksgiving feast. Make your Thanksgiving table beautiful and appetizing with delicious desserts made from scratch. Your family and friends will appreciate your time and carefully assorted dessert menu! Thanksgiving is a time of thanks and gratitude and these desserts (all or just one) can help show your appreciation for the special people in your life.
Rhonda Doerbeck - Rhonda is a graduate of the University of Texas with an advanced degree in English specializing in Modern and Contemporary Literature. She ...
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