With the holiday around the corner, get some tasty options to
please your guests
Thanksgiving is almost here so it seemed like a good time to
start thinking about what desserts I might want to try for the
holiday meal. Since I don’t like the typical pumpkin pie, I decided
to check out few other recipes.
With the holiday around the corner, get some tasty options to please your guests
Thanksgiving is almost here so it seemed like a good time to start thinking about what desserts I might want to try for the holiday meal. Since I don’t like the typical pumpkin pie, I decided to check out few other recipes.
I have only eaten sweet potato pie once, but I decided to do a test run of the pie this weekend. It was easy enough to make from scratch with fresh sweet potatoes. The potatoes are peeled, cubed and then steamed. The filling was easy to mix up, and I used the shortcut of using a frozen pie crust. I did, however, pick a recipe that is on the healthier side since it uses plain yogurt instead of the heavy cream that other recipes used. The result was a pie that wasn’t as creamy or custard-like as I expected. It still tasted good, though.
Below is the sweet potato pie recipe as well as two other pumpkin desserts that are perfect for Thanksgiving.
Pumpkin rum pie
Recipe courtesy of Johnnie Gabriel
1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 c. firmly packed light brown sugar
2 tbsp. unsalted butter, melted and cooled
2 1/2 c. heavy cream, divided
1/3 c. sour cream
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tbsp. dark rum
2 tsp. vanilla extract
1/4 c. confectioners’ sugar
1/4 c. Praline Pecans, recipe follows
Preheat the oven to 375 degrees F.
Partially bake the pie shell, according to the package directions.
In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners’ sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Praline Pecans:
2 tbsp. butter or margarine
1/4 c. firmly packed dark brown sugar
1/2 c. chopped pecans
In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
Pumpkin cheesecake with bourbon spiked cream
Recipe courtesy of Emeril Lagasse
1 1/2 c. vanilla wafers, crushed into crumbs
1 c. ground pecan pieces
1 stick melted butter
2 lb. cream cheese, softened and cubed
1 c. light brown sugar
6 eggs
1/2 c. heavy cream
1/2 c. all-purpose flour
Pinch salt
1/2 tsp. cinnamon
1 tsp. vanilla
2 c. pumpkin puree
2 c. sweetened whipped cream
Dash bourbon
1 c. semisweet chocolate sauce, warm, recipe follows
Preheat the oven to 350 degrees F.
Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.
Chocolate Sauce:
3/4 c. half-and-half
1 tbsp. butter
1/2 lb. semisweet chocolate chips
1/4 tsp. pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
Yield: 1 1/2 c.
Sweet potato pie
Recipe courtesy of Alton Brown
1 pound 3 ounces sweet potatoes, peeled and cubed
1 1/4 c. plain yogurt
3/4 c. packed, dark brown sugar
1/2 tsp. of cinnamon
1/4 tsp. of nutmeg
5 egg yolks
Salt
1 (9-inch) deep dish, frozen pie shell
1 c. chopped pecans, toasted
1 tbsp. maple syrup
Special equipment: steamer basket
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
