Unique Thanksgiving Desserts
Pumpkin, pecan, and apple pies are all Thanksgiving staples, and for good reason. Though we’re all about tradition, we want to help you surprise your guests with something new this year. Satisfy that sweet tooth by trying one of these unique dessert ideas on Thanksgiving Thursday.
Sweet Potato Cheesecake
- 1 medium sweet potato
- 3 eggs
- 3 (8 ounce) packages of cream cheese, room temperature
- 1 loaf pound cake (roughly 20 slices)
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons ground nutmeg
- 1 teaspoon lemon extract
- 2 teaspoons vanilla extract
- Boil the sweet potato for 20 minutes or until tender. Once cooked, set aside to cool. Then peel and mash. Should yield approximately one cup.
- Preheat oven to 350 degrees. Firmly line 2 (9 in.) pie plates with slices of pound cake and set aside.
- In a mixing bowl, beat the cream cheese until fluffy, then add your sugar. After your cheese and sugar are mixed thoroughly, whisk your eggs in the bowl one at a time. Next, pour in your heavy cream. Mix well. Lastly, add your mashed sweet potatoes and then the lemon and vanilla extract, followed by the nutmeg. Mix well and pour into your lined pans.
- Bake for 45 minutes to an hour. Remove and allow the pans to cool to room temperature for at least an hour. Place in refrigerator until serving time.
- 1-½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ⅔ cup dark brown sugar
- ⅔ cup mild flavor molasses
- 1 large egg
- 4 tablespoons unsalted butter, cut into ½ in pieces
- ⅔ cup boiling water
- Preheat oven to 350 degrees. Grease a 9 in pan with cooking spray. Add a few teaspoons of all-purpose flour to the pan and shake until it is evenly coated. Hold the pan upside down over your sink allowing excess cooking spray and flour to fall out.
- In a mixing bowl, whisk together all of your dry ingredients and set aside.
- In a separate bowl, combine all of the wet ingredients, except the eggs, and mix until the butter melts. Once the mixture is lukewarm, add eggs and whisk together.
- Add the dry ingredients to the wet and whisk until it has a smooth consistency. Pour batter into the greased pan and bake for 30-40 minutes, or until the edges are dark. Set aside to cool, then slice and serve.
Butternut Squash Pie
- 2 1/2 cups (11 1/4 ounces / 320 grams) all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon table salt
- 16 tablespoons (8 ounces / 227 grams) unsalted butter
- 1/2 cup + 2 tablespoons (4 ounces / 114 grams + 1 ounce / 28 grams) ice water
- 1 medium butternut squash, about 2 1/2 pounds (mine was 2 pounds 10 ounces.) or enough to yield 2 to 3 cups of purée
- 1 1/2 cups heavy cream
- 3 eggs, beaten
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger (I omitted because I didn’t have it)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground or powdered nutmeg
- 1/8 teaspoon ground cloves (didn’t have, so omitted)
- In a mixing bowl, combine flour and sugar. Slice the butter and mix it into the flour. Using a fork, mash the butter into the flour and sugar mixture until the butter is in small pieces. Continue to stir with a fork and add in ice water, stirring the mixture until it comes together to form a mass. Add additional ice water if needed, only tablespoons at a time. Carefully form the mass mixture into a ball, cut in half, and flatten each portion into a disc shape.
- Take one disc and place it in a 9-inch pie dish and chill in the fridge until it is ready to be used. As for the other disc, wrap it in plastic wrap and refrigerate or freeze until ready to use.
- Preheat the oven to 400°F, and line a baking sheet with parchment paper.
- Take your butternut squash and cut it in half, gently rubbing olive oil over it. Place it on the prepared baking sheet, allow it to bake until soft. This may take anywhere from 45 minutes to an hour, depending on the size of your squash. Once cooked, let it cool before you begin to scoop out the flesh of the squash. Add the remaining ingredients and pulse with a blender or food processor, and blend until smooth.
- As that blends, bring out your chilled dough disc in the 9-inch pan. Lay a sheet of parchment over pie dough and bake for 15-20 minutes, or until golden.
- Add the blended squash mixture to shell and bake at 375°F 45-60 minutes.
- Allow your pie to cool completely before serving, and enjoy!