So, I realize that yesterday, I might have gotten a little out of control with the whole Thanksgivukkah thing. Can you blame me? But the thing is, chances are, if you’re reading this blog, you are actually generally situated in Canada rather than the US, which means that — alas! — we’ve got to focus on Thanksgiving alone, and soon!
Lucky for you, I went on a ‘classic Thanksgiving desserts’ binge last year, and decided to make all three of these beauties for my family’s dinner. And now the recipes are yours for the choosing!
Is your family more into cake than pie? Then this Hands-Down Best Gingerbread Ever recipe is for you. You can try the simple version with a lemon glaze . . . or you can double the recipe, bake it in cake rounds, and slather this baby with the chai-spiced buttercream recipe at the same link. Try not to lick the icing from the bowl before you’ve finished frosting the cake.
Perhaps you’ve always always wanted to make a pumpkin pie, but have been too intimidated to try? Even though this was the first pumpkin pie I ever made all on my own, it was still Pumpkin Pie Perfection. It also happens to be the first post I ever wrote for this lil’ corner of the internet! The crust is seriously the best pie crust in the whole world. The. Whole. World.
And now for the pièce de résistance: No-fear, From-Scratch Apple Pie. I mean it — no fear. I’ve got you covered from the earliest stages of the pie crust, to the best types of apples to use in your filling. I mean, just look at that pie. YOU could be MAKING that pie right this very minute, and then EATING it tonight. Or, like, you could save some for your family this weekend. If you’re feeling generous.
So please, please, pretty please, give one of these classic Thanksgiving desserts a try this weekend.
- The apple pie can be made ahead of time, wrapped in cling wrap, and frozen. To bake it, preheat the oven to 400F, take the pie directly from the freezer (do not thaw), and bake for 20 minutes at that temperature, then reduce to 350F for 40-50 minutes.
- For the pumpkin pie, the crust can be made beforehand, shaped in the pie plate, and frozen as well, and the filling only takes a few minutes to throw together. Bake following the original instructions here.
- ***In both cases, you should use a metal pie plate rather than a pyrex one; otherwise, the temperature shock might shatter the glass.
Last but not least, I’m always looking for Thanksgiving or Fall dessert suggestions, so if you have a dessert that you swear by, or even one that you’ve only dreamed of but never actually made, just let me know in the comments section and I’ll try it out!
I also love to answer questions, so if you have any at all whatsoever about any of the above recipes, please don’t hesitate to ask!
Happy Thanksgiving, everyone!