Thanksgiving is just one week from today, but if you plan ahead, the day won’t be so rushed and you won’t feel frazzled.
Over the past two weeks, I gave you recipes for stuffing and side dishes that can be prepared in advance. Desserts also fall into the do-ahead category. You can bake pies and other sweets and freeze them or prepare them up to three days before Turkey Day.
I always serve pecan pie and pumpkin pie on Thanksgiving. Pecans and pumpkins are Native American foods that we enjoy throughout autumn and into winter. Fifteen years ago, one week before Thanksgiving, my husband Edward and I spent a long weekend at the Wayside Inn in Middletown, Va. During our stay we met a woman whose family has been baking pies and cakes at the inn for seven generations. When we left, we were presented with a Kentucky Derby pie.
"Keep it in the refrigerator and serve it for Thanksgiving," we were advised. I did just that. We quickly discovered that a Kentucky Derby pie is a pecan pie with chocolate chips baked inside. I whipped some heavy cream and placed a hefty dollop on top of each slice. There were smiles all around our Thanksgiving table.
I once baked a small sugar pumpkin to make pumpkin pie. Although it was tasty, I prefer the canned variety because the texture is perfect and the flavor is always consistent. In hectic times, canned pumpkin is quicker and easier to use for a pie. I always use prepared frozen pie shells for all my pies.
When I think of sweet endings for Thanksgiving, cakes never spring to mind. I have never known anyone who has served a towering layer cake or big chocolate cake for Thanksgiving. On the other hand, pumpkin cheesecake seems most fitting.
Here are dessert recipes for Thanksgiving. All can be made ahead.
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Pumpkin Pie
Ingredients:
1 single-crust pie shell
2 eggs
1 (15-ounce) can unsweetened pumpkin puree
1-1/2 cups half and half
1/2 cup sugar
1/3 cup firmly packed dark-brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
Directions:
You can make a pie shell from scratch or use a frozen one. If making a scratch pie crust, preheat the oven to 375 degrees. Follow the manufacturer’s directions on the package for frozen crusts for custard pies. The package will also tell you the oven temperature. Preheat the oven.
In a large bowl, using a wire whip, beat the eggs thoroughly. Add the remaining ingredients and whisk well to blend. Pour the pumpkin pie filling into the prepared pie crust. Bake the pie about 45 minutes or until the custard is set.
Remove the pie from the oven and cool completely. Cover with plastic wrap and place in the refrigerator. Serve with whipped cream.
Makes one (9-inch) pie.
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Kentucky Derby Pie
Ingredients:
1 pie shell
3 eggs, beaten
1 cup dark corn syrup
1/2 cup packed dark-brown sugar
1/2 stick sweet butter, melted
2 tablespoons bourbon
Pinch of salt
1-1/2 cups pecan halves
1 cup mini chocolate chips
Directions:
Prepare the pie shell as described above.
Preheat the oven to 350 degrees.
In a large bowl, combine the eggs, corn syrup, brown sugar, melted butter, bourbon and salt and blend well. Place about 1 cup of the pecans evenly over the bottom of the pie shell. Scatter the chocolate chips evenly over the pecans. Pour the filling into the pie shell and arrange the remaining pecan halves all over the top.
Place the pie on a baking sheet and bake in the center of the oven. Bake for about 45 minutes or until the filling is set. Check for doneness. You may have to bake the pie another five to 10 minutes.
Remove the pie from the oven and cool completely. Cover the pie with plastic wrap and place it in the refrigerator. Serve with whipped cream.
Makes one (9-inch) pie.
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Pumpkin Cheesecake
From The All New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
For the crust:
1-1/2 cups crumbs made from crushed gingersnaps
6 tablespoons melted butter
1/4 cup sugar
1/4 teaspoon ground cinnamon
Directions:
Place all ingredients in the bowl of a food processor and process until the gingersnaps become crumbs. Spray an 8-inch or a 9-inch springform pan with vegetable cooking spray. Pat the crumbs onto the bottom and 1/2-inch up the sides of the pan. Place the crust in the freezer while you make the cheesecake.
For the cheesecake:
2/3 cup packed light or dark-brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 pound cream cheese
2 large eggs
2 large egg yolks
1 cup pumpkin puree
Directions:
Preheat the oven to 325 degrees. Make sure all ingredients are at room temperature. Use an 8-inch or a 9-inch springform pan.
Combine the sugar and spices in a bowl. Set aside. In a large bowl, beat the cream cheese until just smooth, 30-60 seconds. Scrape down the sides of the bowl and the beaters well. Gradually add the sugar mixture and beat until smooth and creamy, one to two minutes. Beat in the eggs and egg yolk, one at a time, until well blended, scraping the sides of the bowl and the beaters after each addition. Add the pumpkin puree and blend until mixed.
Scrape the batter into the crust and smooth the top. Set the pan on a baking sheet and bake for 30 minutes, reduce the temperature to 325 degrees and bake for 10 minutes longer or until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, 10 minutes more.
Place the pan on a rack and cover the pan and rack with a large inverted bowl or pot so the cake cools slowly. Cool the cake completely and place in the refrigerator for at least 24 hours.
Serves 10 to 12.
