Nothing brings in the beginning of the holiday season than Thanksgiving. In celebration, we have gathered 5 great recipes that you’ll want to try. Impress your family and friends with these quick and easy fall traditions with a twist. Just don’t forget to share when you’re sneaking seconds!
1. Easy Peasy Pumpkin Pie
· 15 ounces (440 mL) pumpkin puree, canned/boxed or homemade
· 1 cup whole milk
· 1 cup brown sugar
· 2 large eggs, lightly beaten
· 1 tsp cinnamon
· ½ tsp ginger
· ¼ tsp cloves
· ½ tsp kosher salt
· 1 unbaked 9″ pie shell (Super Easy Pie Crust recipe here)
· Sweetened whipped cream, for serving
1. Position oven rack to bottom third of oven and place a baking stone or large baking sheet on top; preheat oven (and baking stone/sheet) to 400ºF.
2. Whisk all ingredients together in a large bowl, then scrape into an unbaked 9″ pie shell. Bake 15 minutes, then reduce to 325ºF and bake 40 minutes more, or until pie is set (it’ll still be a bit jiggly, but not loose). Cool on wire rack and serve warm, room temperature, or chilled, topped with whipped cream. Store cooled pie (and any leftovers) in the refrigerator.
2. Fumble Over Crumble
Cake:1 stick plus 2 teaspoons unsalted butter1 1/2 cups packed light brown sugar2 large eggs2 cups all purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1 cup sour cream1 teaspoon pure vanilla extract2 cups peeled, cored and chopped applesCrumble Topping:1/2 cup packed light brown sugar1/2 cup all purpose flour1/2 teaspoon ground cinnamon4 tablespoons unsalted butter, softened
Brown Sugar Glaze:1/2 cup packed light brown sugar1/2 teaspoon vanilla extract2 tablespoons water
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
3. Salted Caramel Chocolate Pecan Pie
· 1 1/2 cups sugar
· 3/4 cup butter, melted
· 1/3 cup all-purpose flour
· 1/3 cup 100% unsweetened cocoa
· 1 tablespoon light corn syrup
· 1 teaspoon vanilla extract
· 3 large eggs
· 1 cup toasted chopped pecans
· 1 (9-inch) unbaked deep-dish piecrust shell
Salted Caramel Topping
· 3/4 cup sugar
· 1 tablespoon fresh lemon juice
· 1/3 cup heavy cream
· 4 tablespoons butter
· 1/4 teaspoon table salt
· 2 cups toasted pecan halves
· 1/2 teaspoon sea salt
Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.
Happy Thanksgiving everyone!