The filling of this traditional Thanksgiving pumpkin pie is lighter than some, being made with evaporated milk rather than cream. The fluted crust is blind baked for 30 minutes before the pumpkin custard is poured in to ensure that it's golden-brown and flaky from top to bottom.
This swirled "pumpkin pie" cheesecake is actually made from butternut squash, which has a smooth texture and fresh flavor that some people even prefer to pumpkin. In place of the usual graham cracker crust, there is tender shortbread pastry at the base of this cheesecake. Make this a day or two before Thanksgiving for best results.
This Thanksgiving dessert begins with pumpkin filling that gets a tang from creme fraiche and warm flavors from cinnamon, ginger, nutmeg, and cloves. It's baked in a spiced cocoa crust that's lined with a layer of best-quality semisweet chocolate. A drizzle of melted chocolate on top makes an easy flourish.
Either roasted sugar pumpkin puree or canned pumpkin may be used to make the filling of this pie, which is poured into a press-in graham crust made with with whole-wheat flour, ground pepitas (pumpkin seeds), brown sugar, and a touch of cinnamon. The candied pepitas that top this pumpkin pie are seasoned with a pinch of cayenne pepper.
Enticingly fragrant when served straight from the oven, this fall-themed take on bread pudding will warm your Thanksgiving guests from the inside out. The top is crusty and golden; the custardy inside is rich with pumpkin and spices. A sprinkle of confectioners' sugar and whipped cream on the side finish the dessert.
A graham cracker crust with a hint of cocoa powder forms the base of this luscious new take on Thanksgiving pumpkin pie. The brandied pumpkin mousse filling gets its light texture by whipping eggs with hot sugar syrup and gelatin. Refrigerate the dessert until set, preferably overnight; and serve chilled.
This pumpkin Bundt cake, spiced with ginger, cinnamon, nutmeg, and cloves, is a wonderful treat when served with coffee or tea after Thanksgiving dinner. It also makes a perfect potluck dessert. If you don't have cake flour, you can substitute 3 1/2 cups all-purpose flour plus a 1/2 cup cornstarch.
In this upgraded pumpkin pie, a layer of bittersweet chocolate coats the graham cracker crust, while semisweet chocolate adds depth and smoothness to the pumpkin custard filling. Make this pie the day before Thanksgiving to give the filling time to set in the refrigerator; drizzle on the melted milk-chocolate topping just before serving.
The secret to making cheesecake that's free of cracks is baking at a low temperature and letting it cool in the oven without opening the door. This spiced pumpkin cheesecake uses a traditional graham cracker crust, but feel free to create variations by adding chopped pecans or pumpkin seeds, or substituting ginger snaps or chocolate wafer cookies for the graham crackers.
The classic New England whoopie pie gets reinvented for Thanksgiving with pumpkin puree and warm spices, including cinnamon, ginger, and cloves. Sandwich two of the cakelike pumpkin cookies together with cream cheese filling to create handheld treats everyone will love.
This pumpkin flan tastes like an extra-silky pumpkin pie without the crust. It features the traditional caramel syrup but the filling has a Southwestern twist with a double kick from chipotle and cayenne chile powders, which will snap everyone out of that Thanksgiving turkey coma.
Butter is simmered on the stove top until it turns golden-brown in color and nutty in flavor, adding a sophisticated note to the confectioners' sugar icing. These soft, cakelike iced pumpkin cookies will be a welcome addition to a Thanksgiving dessert buffet.
A combination of grated sugar pumpkin, pumpkin puree, and pecans make these cupcakes extra special for Thanksgiving. Spread the cupcakes with cream cheese frosting and add a finishing touch with tiny pumpkins sculpted from marzipan. Kids and adults alike will adore these.