Is anyone else as shocked as I am that Thanksgiving is just around the corner? It’s incredible how fast time is flying. I feel like it was just yesterday that we were enjoying summer! With the holidays coming on fast, it’s time to start thinking about what to make for Thanksgiving dinner. I’m not sure about you, but I think dessert is the most fun part of the meal to plan. What other time of year can you make multiple desserts for one dinner without feeling any guilt? Whether you love traditional Thanksgiving desserts or you’re looking for something a little different for this year’s holiday, here’s a roundup of three easy recipes to add to your TDay menu.
3 Foolproof Formulas to Slay Thanksgiving Dessert
Pumpkin Slab Pie via Good Housekeeping: This is a fun alternative to traditional pumpkin pie that everyone will love (even the kiddos!).
Ingredients:
- 1 recipe Ultimate Pie Dough
- 2 cans (15-oz. each) pure pumpkin
- 1 tsp. grated peeled fresh ginger
- 1 1/4 c. heavy cream
- 1 1/4 c. whole milk
- 4 large eggs
- 1 c. dark brown sugar
- 1/2 c. granulated sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. salt
- Whipped cream, for garnish (optional)
Directions: Preheat oven to 400 degrees F. Place 1 rectangle Ultimate Pie Dough on lightly floured work surface. Lightly flour dough and roll into 12″-x-10″ rectangle, flouring and scraping as needed to prevent sticking. Gently wrap dough around rolling pin and transfer to half of 15″-x-10″ rimmed baking sheet, placing 10″ side of dough along the longest side of the pan and allowing the dough to hang over three sides. Roll remaining piece dough; place on other half of baking sheet, overlapping slightly with the first piece. Press seam together to seal. Trim any excess dough, leaving 1/2″ overhang if possible. Crimp and press edges of crust to create an even rim, using any trimmed dough to seal cracks or gaps. Cover with large sheet parchment paper and pie weights or dried beans. Bake 14 minutes. Remove paper and weights. Bake another 8 to 10 min. or until golden.
Meanwhile, in 4-quart saucepan, cook pumpkin and ginger on medium-high 10 minutes, stirring often; remove from heat. Let cool slightly. In a medium bowl, whisk cream, milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, and 1 teaspoon salt until smooth. Add to pumpkin mixture, whisking until smooth; pour into pre-baked pie crust. Bake 25 to 30 minutes or until set. Cool completely before cutting. Cut into 12 to 16 pieces. Serve with whipped cream, if desired. Pie can be baked, cooled and refrigerated, uncovered, up to 1 day ahead.
Cranberry Apple Crisp via Country Living: The easiest recipe around, but such a delicious option and a total crowd pleaser!
Ingredients:
- 4 large green apples
- 1 c. fresh cranberries
- ¾ c. brown sugar
- ½ c. flour
- ½ c. Rolled Oats
- ¾ tsp. ground cinnamon
- ¾ tsp. ground nutmeg
- ⅓ c. butter
Directions:
Heat oven to 375 degrees F.
Lightly coat an 8-inch-square baking pan with butter. Add apples and cranberries to the pan. Combine the sugar, flour, oats, cinnamon, nutmeg, and softened butter in a bowl. Sprinkle over the fruit and bake until golden brown–about 30 minutes.
Serve hot with ice cream or cold with whipped cream.
Caramel Pecan Brownies via Woman’s Day: The perfect little bite of chocolate combined with the traditional pecan flavors of the season.
Ingredients:
- 4 oz. bittersweet chocolate, coarsely chopped
- 3/4 c. (1 1/2 sticks) unsalted butter
- 1 c. plus 3/4 c. granulated sugar
- 3 large eggs
- 1 c. all-purpose flour
- 1/2 tsp. kosher salt
- 1 c. semisweet chocolate chips
- 3 tbsp. water
- 1/4 c. heavy cream
- 1 1/2 c. toasted pecans, roughly chopped
- 1/2 tsp. Coarse Sea Salt
Directions:
Heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all four sides.
In a small saucepan, melt the chocolate and butter over medium heat. Remove from heat, transfer to a large bowl and whisk in 1 cup sugar, then the eggs. Stir in the flour and the salt. Fold in the chocolate chips.
Spread the batter into the prepared pan. Bake until set and a wooden pick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Let cool completely in the pan.
Once the brownies are cool, make the topping: In a medium heavy-bottomed pan, combine the remaining 3/4 cup sugar and water. Heat over medium heat (do not stir,) swirling the pan occasionally, until the sugar has dissolved. Increase the heat and boil until the sugar is a deep caramel color (do not stir). Immediately remove from heat and stir in the heavy cream (it will bubble up), then the pecans.
Pour the mixture evenly over the cooled brownies and sprinkle with the sea salt. Let cool completely. When ready to serve, using the overhangs, transfer the brownies to a cutting board and cut into 25 squares.
Do you have a Thanksgiving dessert that you always traditionally make? What do think about adding something easy and new to the mix this year?
