Our Favourite Thanksgiving Desserts

Happy Thanksgiving! The leaves are changing and falling down – it is truly a beautiful time of the year.

We are busy today baking our favourite Thanksgiving desserts and wanted to share them with you.

Our first is Pumpkin Cake.

We started by getting 2 pie pumpkins, cutting them in half and scooping out the seeds.

Once they were baked we putting them on a cookie sheet and cooked on 400 degrees for 45 minutes

Once cooled we then scooped out the pulp from the rind

We then used a hand blender and mashed the pumpkin.

Pumpkin Cake with Brown Butter Icing

    • 1/2 cup unsalted butter, room temperature
    • 1 1/2 cups sugar
    • 2 large eggs
    • 1 cup Pumpkin Puree or canned pumpkin
    • 1/2 cup warm milk
    • 1 2/3 cups all-purpose flour
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground allspice
    • 1/2 tsp salt
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda

 

      • Heat the oven to 350 degrees.
      • Butter a 9-by-2-inch round cake pan.
      • Line pan with parchment, and butter the parchment.
      • Coat pan with flour, and tap out any excess.
      • In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda – Set aside.
      • In the bowl of an electric mixer beat sugar and butter together until light and fluffy, about 2 minutes.
      • Add eggs, and beat until combined.
      •  Add pumpkin puree and milk

      • Beat until combined
      • Add flour mixture
      • Beat on low speed until just combined.

      • Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes

 

    • Transfer the cake to a wire rack to cool.
    • Let cake rest 20 minutes.
    • Unmold cake
    • Using an offset spatula, spread Brown Butter Icing over top of cake

 

Brown Butter Icing

  • 4 tablespoons unsalted butter
  • 1 cup sifted confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk

 

 

      • Unmold cake
      • In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minute
      • Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
      • Add sugar, vanilla, and 1 tablespoon milk
      • Stir until smooth.
      • If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable.
      • Let cool 5 minutes.
      • Use immediately

ENJOY!


Even with our Pumpkin Cake we always make Pumpkin Pie with some of our fresh pumpkin puree (don’t worry you can used canned too!)

Here is my family’s favorite pumpkin pie recipe – enjoy!

**You can also use a frozen pie crust, here is our recipe for our homemade crust.

Double Crust Sour Cream Pastry

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup cold lard, cubed
  • 1/4 cup ice water
  • 3 tbsp. sour cream

 

  • In large bowl whish flour and salt
  • Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces

  • Whisk water and sour cream
  • Pour over flour mixture and toss with a fork briskly

  • If necessary add a little more water until ragged dough forms
  • Divide in half and press into 2 disc
  • Wrap discs and place in refrigerator until chilled – about 30 minutes

After the pastry was cool we took it out of the fridge and rolled it out and put it into the pie pans

We then got all the ingredients out and ready for our pies!

Pumpkin Pie

  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 2 cups pumpkin puree or canned pumpkin
  • 3 eggs, well beaten
  • 1 cup light cream
  • 1 unbaked pie shell (check out our favorite pie crust recipe above)

  • Beat all ingredients until smooth – in either a blender or mixer
  • Pour into unbaked pie shell

  • Bake at 450 degrees for 15 minutes
  • Reduce heat to 350 degrees and cook another 30 minutes

 

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