These seasonal meal-enders are flavorful and indulgent. They will wrap your Thanksgiving lunch with a note of sweetness. This Thanksgiving, when you whip up these desserts, the scent of freshly baked pumpkin pie, the warmth of a bubbling apple crisp, and the nutty richness of pecan pie, all will definitely contribute to the festive atmosphere in the warmth of your home. You could also try an autumn pie that perfectly suits the seasons and celebrations.
Pumpkin Pie
Ingredients:
- 1 unbaked pie crust
- 400 gm canned pumpkin puree
- 150 gm brown sugar
- 2 large eggs
- 120 ml heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
Instructions:
- Preheat your oven to 220°C.
- While the oven heats, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Pour the filling into the unbaked pie crust. Smoothen the top with a spatula.
- Bake at 220°C.for 15 minutes, then reduce the oven temperature to 175°C and bake for an additional 35-40 minutes, or until the filling is set and a toothpick comes out clean.
- Allow the pie to cool before serving. Top with whipped cream for a luscious finish!
Apple Crisp
Ingredients:
- 6 medium-sized apples, peeled and sliced
- 150 gm brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 200 gm rolled oats
- 120 gm all-purpose flour
- 120 gm cold butter, cubed
Instructions:
- Preheat your oven to 180°C.
- Meanwhile, toss the sliced apples with brown sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
- Transfer the apple mixture to a greased baking dish.
- In another bowl, mix rolled oats, flour, and cubed butter. Using your fingers, crumble the mixture until it resembles coarse crumbs.
- Sprinkle the oat topping over the apples and bake at 180°C.for 30-35 minutes, until the apples are tender and the topping is golden brown.
- Serve warm with a scoop of ice cream or a dollop of whipped cream. Pure bliss!
You could also make this perfect spiced apple cake that is perfect for the holiday season.
Pecan Pie
Ingredients:
- 1 unbaked pie crust
- 300 gm pecan halves
- 200 gm corn syrup
- 150 gm sugar
- 3 large eggs
- 60 gm unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat your oven to 180°C.
- In a bowl, whisk together corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth.
- Stir in the pecan halves, coating them evenly with the mixture.
- Pour the filling into the unbaked pie crust, spreading the pecans evenly.
- Bake at 180°C for 50-60 minutes or until the filling is set and the pecans are lightly toasted.
- Let it cool before slicing. Serve with whipped cream for a dreamy experience!
Trifle
Ingredients:
- 1 sponge cake (store-bought or homemade, cut into cubes)
- 500 gm mixed berries like strawberries, blueberries, raspberries
- 600 ml custard
- 300 ml heavy cream
- 2 tbsp icing sugar
- Fresh mint leaves for garnish
Instructions:
- Start by layering the base of your trifle. Take a large glass bowl or individual serving glasses and add a generous layer of sponge cake cubes at the bottom.
- Next, scatter a layer of mixed berries over the cake, letting their vibrant colors shine through.
- Spoon a layer of custard over the berries, spreading it out evenly to cover them completely.
- In a separate bowl, whip the heavy cream with icing sugar until soft peaks form. This fluffy cloud of cream will add a luscious touch to your trifle!
- Dollop the whipped cream on top of the custard layer, spreading it gently to create a beautiful layer of creaminess.
- Repeat the layers until your bowl or glasses are full, finishing with a generous layer of whipped cream on top.
- Garnish with a few fresh mint leaves and a sprinkle of additional berries for a pop of color.
- Chill the trifle in the refrigerator for at least an hour to allow the flavors to meld together. Serve chilled and watch as everyone dives into this irresistible dessert!