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Browsing Tag: pumpkin pie
When I was little, we went to my grandmother’s for Thanksgiving. The whole family was gathered, and through the lens of a child’s mind, there was more good food than what would feed the whole town. I remember the turkey more than anything else, and being happy and tired after dinner. I don’t remember specifics, but I know it was happy and homey. After my grandmother passed, we had to change our traditions. We went out for a few years (or was that Christmas? I’m not sure). But eventually, my mom agreed to host. For the last several years, my grandparents have gathered at my parents’ house to have Thanksgiving dinner. We have different things, but never a turkey. Maybe an itty bitty turkey breast, but not a turkey with crisp skin and tender meat and the process of basting and baking while watching the Macy’s Thanksgiving Day parade…. I miss having turkey. I miss is because of the memories of my grandmother’s, the Americana it holds, and the comfort it brings. This year, I won’t be home. I will make a turkey.
But with all that turkey, I need to have some stunning sides and desserts. Another nostalgia moment for me in cream horns. I remember when mom first found them at the grocery, and I LOVED them. Keep in mind that frosting is my favorite food group. So a flaky pastry stuffed full of bakery frosting? Yes please.
These are slightly lighter, more grown-up, and autumn-appropriate. Filled with a light and just slightly sweet pumpkin cheesecake, these cornucopias of puff pastry will complement a heavy Thanksgiving dinner nicely.
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Step One.
Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).
Step Two.
While the pastries cool, make the cheesecake filling. Measure out all of your ingredients.
Step Three.
Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 – 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don’t have more than one) and wash your bowl for the next step.
Step Four.
Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream.
Step Five.
Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy!
Ingredients
- 1 package frozen puff pastry
- egg wash (1 egg + 1 Tbsp water)
- Turbinado sugar / white chocolate for decorating
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar, divided
- 3 ounces cream cheese
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
Instructions
- Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).
- While the pastries cool, make the cheesecake filling. Measure out all of your ingredients.
- Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 - 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don't have more than one) and wash your bowl for the next step.
- Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream.
- Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy!
It’s almost Thanksgiving! That means an abundance of good food, good wine, and, in the case of my family, slightly testy socio-political conversations. Usually started by yours truly! =]
Table-chatter aside, my favorite part of any holiday is the dessert spread. But I have a very small family – we fit around just one, normal-sizied dining room table! So it’s hard to make a variety of treats without having leftovers until Christmas.
So… introducing a brandied pumpkin and pecan pie with a pecan shortbread crust. This is a Thanksgiving pie mash-up that will end all pie dilemmas. It has a bit of everything. Even throw in some chocolate if you like. And it is SO EASY!
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Step One.
First, make the crust. Measure out your ingredients. In a food processor, pulse the pecans until they are completely ground up. Scoop out 1/2 cup of the ground pecans, and reserve them for later. Next, add your flour, sugar, and salt. Pulse to mix. Finally, cut up your chilled butter into small chunks and add to the processor. Mix until you have a dough. Wrap the dough in plastic wrap and chill for at least an hour.
Step Two.
Take a break while the chilling happens – this is a good time to work on another part of the dinner! Or sample a Thanksgiving cocktail (check back soon for a recipe!) When the dough only has about ten minutes left, prepare the fillings (it really is that quick). Add all of the ingredients for the pumpkin filling into a large mixing bowl. Whisk until combined.
Step Three
Now, add all of the ingredients for the pecan filling EXCEPT the pecans to a different large mixing bowl, and whisk until combined.
Step Four.
Time to preheat! Set your oven to 300°F. Once the crust is thoroughly chilled, roll it out and press it into the bottom of a deep-dish pie plate. Spread the pumpkin filling into the bottom. Dust the top with the crushed pecans that you reserved before.
Then, add the whole (or chopped, whatever you prefer) pecans to the top of the crushed ones. Carefully pour the pecan filling on top.
Ready to bake! Bake at 300°F for an hour and half, or until the middle appears set and jiggles only slightly.
Happy Thanksgiving!
This is a Thanksgiving pie mash-up that will end all pie dilemmas. It has a bit of everything. And it is simply delicious!
Ingredients
- 2 cups flour
- 1 1/2 cups pecans
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, very cold
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon cinnamon (or pumpkin pie spice)
- 1 egg
- 1 Tablespoon heavy cream
- 1 Tablespoon brandy
- 1 cup pecans
- 3/4 cup sugar
- 3/4 cup pure cane syrup
- 2 eggs
- 1 Tablespoon melted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Measure out your ingredients for the pecan shortbread crust.
- In a food processor, pulse the pecans until they are completely ground up. Scoop out 1/2 cup of the ground pecans, and reserve them for later.
- Next, add your flour, sugar, and salt. Pulse to mix.
- Finally, cut up your chilled butter into small chunks and add to the processor. Mix until you have a dough. Wrap the dough in plastic wrap and chill for at least an hour.
- When the dough only has about ten minutes left, prepare the fillings.
- Add all of the ingredients for the pumpkin filling into a large mixing bowl. Whisk until combined.
- Next, add all of the ingredients for the pecan filling EXCEPT the pecans to a different large mixing bowl, and whisk until combined.
- Preheat your oven to 300°F. Once the crust is thoroughly chilled, roll it out and press it into the bottom of a deep-dish pie plate. Spread the pumpkin filling into the bottom. Dust the top with the crushed pecans that you reserved before.
- Then, add the whole (or chopped, whatever you prefer) pecans to the top of the crushed ones. Carefully pour the pecan filling on top.
- Bake the pie at 300°F for an hour and half, or until the middle appears set and jiggles only slightly.
- Happy Thanksgiving!
