I think people look forward to the Thanksgiving desserts almost as much as they look forward to the turkey. Some people may even prefer the desserts to the turkey. I admit I did not go over board this year because one of nieces loves to bake too. She is actually very good. Her specialty is vegan desserts. So since most of the family is vegan, and she likes to do those desserts, I stepped back and let her have at it. She brought a few different vegan deserts including a chocolate silk pie, a vegan pumpkin pie, some kind of a chocolate flourless torte and some pumpkin doughnut holes. Sadly, I do not have any pictures of her desserts. I meant to take some, but things got chaotic once dinner was finished and it was time for dessert.
The only desserts I made for our meal this year were a pumpkin pie and and an apple pie. However, I really only made the pumpkin pie because my husband bought a store bought apple pie, so that doesn’t really count as me making it. I tried a new recipe for the pumpkin pie this year too. It was one of the easiest pies to make and one of the best pumpkin pies too. I wanted to make a pecan pie as well, since that is my favorite, but I am really trying to cut back on my sweets, and no one else wanted pecan, so I got out voted. It’s just as well. i do not need the extra calories. I got off easy this year. 🙂
Crust or Pate Sucre
1 1/2 cups flour
6 TBSP COLD butter, cubed
3 TBSP powdered sugar
a pinch of salt
5-6 TBSP heavy whipping cream
Blend the flour, butter, salt and powdered sugar together in a food processor until it is all crumbly. Then add the egg and the cream slowly, while continuing to blend. Keep processing everything together until it all forms into a ball. Remove the dough ball from the food processor and wrap in plastic wrap, then let it chill in the refrigerator for at least 30 minutes before rolling it out.
Preheat the oven to 425* F
Roll the dough on a lightly floured surface to about 1/4-1/2 ” thick, then lift with the rolling pin and gently lay the dough onto the pie dish. Press the dough firmly into the baking dish to shape it and crimp the edges by pinching them with your fingers.
1 15 oz can of pumpkin puree or 2 cups of cooked pumpkin puree
1 14 oz can of sweetened condensed milk
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
Mix everything together well and pour into the pie crust. I added pecans to the top of the pumpkin custard mixture before baking. Bake for about 40 minutes, or until the center is firm to the touch or when it no longer jiggles when shaken. Let the pie cool completely before adding whipped cream and serving.
I added the whipped cream right before serving the pie. Lucie and Vinnie helped me clean out my bowl after I had already served the pie with the whipped cream. After all, they like Thanksgiving too. Lucie is enjoying her whipped cream so much, she is even wearing some in her ears and on her nose.
The calm before the feasting.
I am thankful for so many things, but most importantly for good friends and family, good health, a beautiful home, a warm heart, and the opportunities I have been given. Happy Thanksgiving everyone.