THE Thanksgiving Dessert Saga: Part 2

We’ll jump right into it today. Two more recipes for you stomach (and sweatpant) pleasure.

Pumpkin Dip

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  • One 15-ounce can pure pumpkin puree
  • 2/3 cup packed light brown sugar
  • 3 ounces cream cheese, at room temperature
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 3/4 cup heavy cream
  • Ginger snap cookies, for garnish

Instructions

  1. Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth.
  2. Add the heavy cream and continue to beat on medium-high until very thick and fluffy.
  3. Transfer to a dip bowl and keep refrigerated until ready to serve.
  4. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

This recipe was found at www.foodnetwork.com

Maple Pumpkin Custard (GF)

This recipe was found on www.againstallgrain.com.

Ingredients

  • 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient) or homemade
  • ½ cup coconut milk
  • ½ cup grade B maple syrup
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground cardamom
  • ½ teaspoon lemon zest
  • pinch of sea salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
  3. Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
  4. Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
  5. Cool to room temperature, then refrigerate for 1 hour prior to serving.
  6. Serve with coconut milk whipped cream.

 

 

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