For me the only desserts on Thanksgiving are Pies and Cheesecake. I’ve assembled some of my favorites for you to try. If you make only one of these desserts and you have success, my Thanksgiving wishes will come true.
The Pumpkin Cheesecake is one of my newest recipes. I am also giving you the recipe for my tried and true Pumpkin Chutney Bread with Chutney Cream Cheese. The Pumpkin Chutney Bread is a great way to start Thanksgiving Day while in the kitchen getting ready for the Big Feast.
Listed here are
Pumpkin Chutney Bread with Chutney Cream Cheese Spread, Pumpkin Cheese Cake, Old Fashioned Apple Pie, Pumpkin Pie, Sweet Potato Pecan Pie
Pumpkin-Chutney Bread
Anything pumpkin conjures up cold fall nights and Thanksgiving. This bread is the perfect way to start Thanksgiving Day or, even better, with a hot cup of tea in the afternoon. Serve with Chutney-Cream Cheese spread for an added layer of flavor. Of course I will always recommend making and using your own chutney but just in case you don’t happen to have any in your pantry I highly recommend Major Grey’s Original Chutney.
Makes 1 Loaf
1¾ Cups All Purpose Flour
¾ Teaspoon Fine Sea Salt
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
1½ Teaspoons Cinnamon
¼ Teaspoon Freshly Grated Nutmeg
1/8 Teaspoon Ground Allspice
1/3 Cup Vegetable Shortening (Crisco)
2/3 Cup Dark Brown Sugar, Firmly Packed
2 Large Eggs
¼ Cup Low Fat Buttermilk
1 Cup Pumpkin Puree, Fresh or Canned
2/3 Cup Mango Chutney, Preferably Home Made or Major Grey’s Original Chutney
½ Cup Walnuts, Chopped
½ Cup Golden Raisins
Chutney Cream Cheese for Spreading
Preheat oven to 350° with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with baking spray such as Pam.
In a large bowl whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and allspice.
In the bowl of a standing mixer fitted with the paddle attachment combine the shortening and the brown sugar. Add the eggs one at a time combining well after each addition. Add the buttermilk, pumpkin and chutney and combine well. Add the flour mixture, walnuts and raisins and mix until combined.
Spoon the batter into the prepared loaf pan and bake the bread for 1¼ hours or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Using a thinly bladed knife loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
Serve slices of bread with Chutney Cream Cheese.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.
Pumpkin Cheese Cake
For the Crust
1¼ Cup Graham Cracker Crumbs
¾ Cup Finely Ground Pecans
½ Cup Granulated Sugar
½ Cup Unsalted Butter, Melted
For the Filling
16 Ounces Cream Cheese at Room Temperature
2 Cups Pumpkin Puree
1 Cup Granulated Sugar
3 Tablespoons All Purpose Flour
½ Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Ginger
1/8 Teaspoon Allspice
2 Teaspoons Pure Vanilla Extract
2 Large Eggs
2 Large Egg Yolks
Preheat oven to 350°. Place the rack in the center of the oven.
For the Crust
To grind the pecans use a food processor fitted with the steel blade. Add about 1 tablespoon of the sugar when grinding. This helps to keep the pecans from sticking together. In a medium bowl combine the graham cracker crumbs, ground pecans, the rest of the sugar and butter. Spray a 9” springform pan with non-stick baking spray such as Pam and press the crumb mixture into the bottom and half way up the sides of the pan. Set aside.
For the Filling
In a small bowl combine the floor, cinnamon, ginger and allspice. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy. Add the pumpkin gradually and blend together on medium speed. Add the flour/spice mixture and vanilla extract and mix well.
With the mixer on low, add the whole eggs and the egg yolks one at a time to the cream cheese mixture, being sure each egg is well incorporated before adding the next. Beat until combined.
Pour the mixture into the prepared springform pan. Place on a sheet pan and bake the cheese cake for 50 – 60 minutes, until the cheese cake tests done by inserting a thin bladed knife into the center and the blade comes out clean. Do no over bake.
Remove the pan from the oven and let cool on a wire cooling rack for 30 minutes. After 30 minutes, using a small metal spatula, loosen the crusts from the side of the pan. Cool 30 minutes longer and remove the springform pan. Cool completely before refrigerating. Cool in refrigerator for at least 4 hours before serving. Server with whipped cream and Caramel Sauce.
Old-Fashioned Apple Pie
Apple Pie Made With Love
I like to add golden raisins and pecans to my Apple Pie but if you don’t want to just leave them out. The best type of dish to use to insure a cooked bottom crust is a glass or ceramic pie dish. Tin pie pans just don’t give you that cooked and crispy bottom crust that is so very appealing. Also, placing the pie dish on a pizza pan with holes helps cook the bottom of the pie to achieve the crispiness we love. Why place the pie on a pan when cooking is what you might ask? The reason is to catch any juices that will escape from the pie and to keep the juices off the bottom of your oven. Lining the pan with parchment won’t allow the juices to go through the pan if it has holes and the pie dish won’t stick to the pan. All of these suggestions come from the thousands of pies I have made over my many years of cooking and will help to make the pie an easy and enjoyable experience.
1 Recipe Pate Sucre
7-8 Large Granny Smith Apples (About 5 Pounds) Peeled, Cored and Sliced ¼” Thick
1 Cup Golden Raisins (Optional)
1 Cup Toasted Pecans (Optional)
1 Cup Granulated Sugar
¼ Cup All-Purpose Flour
¼ Cup Corn Starch
1 Teaspoon Fine Sea Salt
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Nutmeg
2 Tablespoons Fresh Lemon Juice (DO NOT USE BOTTLED)
2 Tablespoons Cold Unsalted Butter Cut into Small Pieces
1 Large Egg Beaten with 1 Tablespoon Cold Water
Coarse Sanding Sugar for Pie Top (Available at Williams-Sonoma)
Vanilla Ice Cream or Gelato
Preheat oven to 425°. Place the oven rack in the lower third of the oven.
In a large bowl combine the apples, raisins, pecans, sugar, flour, cornstarch, sea salt, cinnamon, nutmeg and lemon juice. Toss until well combined. Set aside.
On a lightly floured surface, roll out one disk of pastry into a 11 or 12 inch circle approximately 1/8” thick. When rolling, add a little flour to the top of the pastry so the rolling pin won’t stick. To make an evenly round circle when rolling make a quarter turn with the pastry. In other words, give a few rolls over the pastry, lift the pastry off of the rolling surface and turn it to the right 90 degrees. Do that three times while rolling and you will have a perfect circle. Gently roll the pastry up on the rolling pin and lift over the top of a 9” deep-dish pie dish and roll out. Gently press into the pie dish. You should have about a 1” overhang.
Place the apple pie mixture into the pastry-lined dish evenly distributing the apples. This will allow more even cooking. Pour any juices that may be in the bottom of the bowl over the top of the apple mixture. Dot the apple mixture with the 2 tablespoons of cold butter pieces. Brush the edges of the pastry with the egg wash.
Roll out the second disk of pastry in the same manner as the first. Place the rolled pastry over the apples. Seal the edges by trimming with a scissor. Press the edges decoratively with your thumb and forefinger.
With a sharp thin knife make a whole in the top of the pie to let out the steam while it cooks. You don’t want it to explode in the oven – and believe me, it will if you don’t vent the pie. Brush the top of the pie with the egg wash and sprinkle with the sanding sugar.
Place the pie on a sheet pan with holes (such as a pizza pan) lined with parchment paper. Bake the pie for 15 minutes and turn down the oven temperature to 375°. Bake the pie for 1 hour more or until the top is nicely browned and the juices are bubbling. You will see some of the juice leek out of the pie on the side. To be sure the apples are cooked, insert a skewer into the vent at the top of the pie. There should be no resistance when the skewer goes through the apples.
If the pie is not cooked through and the crust is beginning to get too brown, loosely cover the pie with aluminum foil by making a tent. You do not want to crush the pie or cover the vent tightly.
Remove from the oven to a wire cooling rack and let the pie cool completely before serving. I like to serve this pie with Caramel Sauce and Vanilla Ice Cream or Gelato.
Before The Top Crust Is Put In Place
Apple Pie With Vanilla Gelato and Caramel Sauce
Pumpkin Pie
Anyone who knows me knows I am a purist when it comes to food. Only organic and fresh for me: Nothing frozen, canned or precooked. BUT once in a while I have to make the exception to my rule and Pumpkin Pie filling comes under the exception category. I’ve made Pumpkin Pie with fresh pumpkin, pumpkin I’ve hand picked, white pumpkin, you name it I’ve done it. The only pumpkin I like for Pumpkin Pie is the good old standard – Libby Pumpkin Puree. My mother used it and I am continuing the tradition. The pumpkin puree by Libby is consistent. I never have to second-guess the product. I suppose you can say I am only 99¾% pure. DO NOT USE PUMPKIN PIE FILLING IN THE CAN. When you reach for the puree on the shelf don’t grab the wrong one.
Makes One 9” Deep Dish Pie
½ Recipe Paté Sucre, Enough to Line Bottom of Pie Dish
1 Teaspoon Fine Sea Salt
1½ Teaspoons Ground Cinnamon
¾ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
¼ Teaspoon Freshly Grated Nutmeg
4 Large Eggs
1 29 Ounce Can Libby Pumpkin Puree
1½ Cups Evaporated Milk
½ Cup Half and Half
White Chocolate Whipped Cream To Garnish
Preheat oven to 350°.
On a lightly flour surface roll out the paté sucre to 1/8” thick. Transfer to a 9” Deep dish pie dish. Crimp the edges and refrigerate for 30 minutes. After 30 minutes, remove from the refrigerator and partially blind bake the crust. Cool completely and set aside.
In a small bowl, whisk together the salt, cinnamon, ginger, cloves and nutmeg. Set aside.
In a large bowl, lightly beat the eggs, add the spice mixture and blend well. Add the pumpkin puree and mix until completely incorporated. In a slow and steady stream add the evaporated milk and the half and half. Mix until completely incorporated.
Pour the pumpkin mixture into the prepared pie shell. Bake for one hour. To check for doneness pierce the center of the pie with a very thin bladed knife. When the knife comes out clean the pie is done. Transfer to a wire cooling rack to cool completely before refrigerating. Before covering the pie with plastic wrap, be sure to cool the pie in the refrigerator for at least 3 hours. Place a piece of plastic wrap directly on the pie’s surface. The pie should be made at least the day before serving.
Serve with White Chocolate Whipped Cream or top with Italian Meringue for a very dramatic presentation. Tastes good, too.
Sweet Potato Pecan Tart
I like to use a tart pan to make this scrumptious delight but if you don’t have one you can use a 9″ glass pie dish instead. You may need to adjust the baking time but not by much. Just keep your eye on it.
Makes One 10” Tart
½ Recipe Pate Sucre
For The Sweet Potato Filling
1 1/2 Cups Baked Sweet Potato Pulp, About 3 Sweet Potatoes
¼ Cup Brown Sugar, Firmly Packed
2 Tablespoons Granulated Sugar
1 Large Egg, Vigorously Beaten with a Fork
1 Tablespoon Heavy Cream
1 Tablespoon Unsalted Butter, Room Temperature
1 Tablespoon Pure Vanilla Extract
½ Teaspoon Fine Sea Salt
¼ Teaspoon Ground Cinnamon
1/8 Teaspoon Freshly Grated Nutmeg
1/8 Teaspoon All-Spice
For The Pecan Topping
¾ Cup Granulated Sugar
¾ Cup Dark Corn Syrup
1 Large Egg
1½ Tablespoons Unsalted Butter, Melted and Cooled
2 Teaspoons Pure Vanilla Extract
¼ Teaspoon Fine Sea Salt
¼ Teaspoon Ground Cinnamon
1 Cup Pecan Pieces
3 Cups Pecan Halves
Preheat Oven to 325°.
On a lightly flour surface roll out the paté sucre to 1/8” thick. Transfer to a 10” tart pan with removable bottom. Crimp the edges at least 1/2″ above the rim of the tart pan. Refrigerate until ready to fill.
For The Sweet Potato Filling: Place all of the sweet potato filling ingredients into the bowl of a standing mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 or 5 minutes. Set aside.
For The Pecan Topping: In a clean bowl of a standing mixer fitted with the paddle attachment combine all of the topping ingredients except the pecans. Mix thoroughly on low speed until the syrup is opaque, about 1 minute. Remove 1/4 cup of the mixture and set aside. Stir in the 1 cup pecan pieces into the rest of the topping.
To Assemble: Remove the tart pan from the refrigerator and spoon the sweet potato filling evenly into the pastry lined tart pan. Pour the pecan topping over the sweet potato filling. (Do not pour the syrupy topping all the way to the top of the crust. Leave a little room for expansion.) Toss the half pecans with the reserved 1/4 cup topping and gently place pecans in a concentric circle starting on the outer edge and working towards the center (see photo).
Place tart on a sheet pan lined with parchment paper (preferably a pizza pan with holes) and bake for 1 1/4 hours or until filling is set and crust is golden brown. Remove the tart from the oven to a cooling rack. Cool completely before removing the pan rim.
Serve plain or with white chocolate whipped cream.