Every family has those Thanksgiving dishes that show up year after year, and nobody would dare leave them off the menu. This list is packed with exactly those kinds of recipes – the ones people start requesting the moment November rolls around.
Some are classics with a fresh twist, while others are brand new traditions waiting to happen. Pick a few favorites, plan the menu and get ready for a holiday table everyone will remember!
25. Apple Butter Baked Brie Puff Pastry Twists
Sweet apple butter and creamy brie, twisted up in flaky puff pastry for a fall appetizer nobody can resist. Cubes of brie go in with the rind on, which helps the cheese hold its shape inside each twist.
A sprinkle of rosemary sugar on top adds an earthy balance to all that sweetness. Serve them at room temperature and watch them vanish before dinner even starts!
Apple Butter Baked Brie Puff Pastry Twists (Easy Fall Appetizer)
Ingredients
Method
- Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
- Roll out the first puff pastry sheet into a larger rectangle. Spread half of the apple butter onto the surface.
- Cut the brie into small cubes. Arrange half of the brie on top of the apple butter.
- Fold the puff pastry sheet from short end to short end. Slice 1" strips from long end to long end. Starting in the middle of a pastry strip, twist the dough out to the ends. Place twists on parchment lined baking sheet. Repeat with the second sheet of puff pastry.
- Whisk the egg with 1 Tbsp. of water. Brush the twists with egg wash.
- Combine the rosemary and sugar in a small bowl. Sprinkle the twists generously with rosemary sugar.
- Bake 20 minutes. Cool to room temperature before serving.
24. Baked Brie with Fig Jam, Pecans and Rosemary
Few appetizers come together as fast as a whole wheel of brie topped with fig jam and chopped pecans. Bake it until the center turns soft and gooey, then finish with a drizzle of honey and fresh rosemary.
Surround it with crackers, baguette slices and apple wedges for easy scooping. Prep the jam and pecan layers ahead, and it’s ready for the oven when guests walk in.
Baked Brie Fig Jam Wreath with Crescent Rolls
Ingredients
Method
- Preheat oven to 375F degrees.
- Line a baking sheet with parchment paper and place a small bowl down in the middle.
- Arrange the crescent rolls in an overlapping pattern around the bowl with the tips pointing out.
- Spread the fig preserves onto the thick ends of the crescent rolls.
- Remove the rind from the brie cheese and cut it into cubes. Arrange the brie cubes over top of the preserves. Sprinkle chopped pecans over the cheese.
- Remove the bowl from the baking sheet. Fold the crescent rolls inward, tucking the tips under. Be sure not to leave any gaps between them.
- Beat the egg with 1 Tbsp. of water. Brush the wreath with egg wash.
- Bake 18-20 minutes, until golden brown.
- Drizzle honey over the top of the wreath and sprinkle with dried cranberries and chopped rosemary. Fill the center with fresh sage and cranberries, if desired.
23. Burrata Toast with Fig Syrup, Pumpkin Butter and Sage
Thick sourdough toast piled with pumpkin butter, creamy burrata and warm fig syrup tastes like autumn in every bite. The finishing touch is a handful of sage leaves fried in browned butter until crispy. The kitchen will smell absolutely amazing while they sizzle. It works as a first course on the big day or a cozy starter at any fall gathering.
Burrata Toast Appetizer with Fig Syrup, Pumpkin Butter and Sage
Ingredients
Method
- Remove the burrata and pumpkin butter from the refrigerator and allow to come to room temperature while you prepare the toasts. Combine the burrata and salt in a small bowl and mash with a fork until smooth.
- Heat the butter over medium-low heat in a skillet until it bubbles. Keep swirling the butter in the pan until it starts to darken in color. Add the sage leaves and saute until crispy. Remove onto paper towels too cool.
- Preheat oven to 450 degrees. Slice the loaf of bread into thick slices and arrange on a baking sheet. Brush with olive oil on the sides that face up. Toast the bread for 12 minutes.
- While the bread is toasting, make the fig syrup: Combine fig preserves and 1 Tbsp. of water in a small saucepan. Heat over low heat until the mixture thins out and becomes syrupy.
- Remove the toasts from the oven. Spread a layer of pumpkin butter, then the burrata. Drizzle with fig syrup and top with crispy sage leaves.
22. Mushroom Gruyere Toasts
Crusty sourdough toasts topped with melted Gruyere and saucy mushrooms make an appetizer that feels downright fancy. The mushrooms simmer with shallots, thyme and a splash of sherry until rich and earthy. A layer of cream cheese and Gruyere goes under the broiler first, so each bite is warm and bubbly. Pour a glass of wine and pass these around while the turkey rests.
Mushroom Gruyere Toasts
Ingredients
Method
- Saute butter, mushrooms, shallots and thyme in a skillet over medium heat until browned. Add flour and tomato paste. Cook for 1 minute.
- Pour in the sherry and simmer until evaporated. Slowly add the chicken broth and simmer until thickened, about 5 minutes. Finish with vinegar. Season liberally with salt and pepper.
- Heat oven to broil. Place bread slices on an ungreased baking sheet. Broil 1-2 minutes, until bread is toasted. Remove from oven.
- Mix cream cheese and gruyere together in a bowl. Spread onto bread slices. Broil for another 1-2 minutes until cheese is bubbly. Top with warm mushroom mixture and additional thyme sprigs.
21. Baked Brie and Cranberry Tartlets with Crescent Rolls
Buttery crescent roll dough is the shortcut behind these little two-bite holiday tarts. Each mini muffin cup holds a cube of brie, a spoonful of whole cranberry sauce and a few crushed pecans. Chopped rosemary on top makes them look extra festive. Assemble all 24 ahead of time and bake them just before guests arrive.
Baked Brie and Cranberry Tartlets with Crescent Rolls
Ingredients
Method
- Preheat oven to 375 degrees. Coat a mini muffin pan with nonstick cooking spray.
- Roll out the crescent dough and pinch the seams together with your fingers so that it forms one large rectangle. Using a sharp knife or pizza wheel, cut the dough into 24 squares.
- Cut brie into 24 small cubes.
- Press dough squares into each compartment of the muffin tin. Place one cube of brie into each piece of dough. Top brie with 1 tsp. of cranberry sauce and some pecans. Bake 13-15 minutes or until dough is puffed and golden.
- Allow to cool 10 minutes, then remove tartlets from muffin tin and sprinkle with chopped rosemary.
20. Classic Deviled Eggs
No holiday spread feels complete without a platter of deviled eggs. This version gets its tangy kick from horseradish, Dijon mustard and a little sweet relish. Keeping the yolk filling on the dry side means it pipes into pretty swirls instead of sloppy blobs. A dusting of sweet paprika finishes them off, and the platter empties fast.
Classic Deviled Eggs
Ingredients
Method
- Slice eggs in half lengthwise and carefully scoop out the yolks. Place yolks in a small bowl. Add the mayo, horseradish, relish and mustard and blend with a fork. Season with salt and pepper.
- Spoon yolk mixture into a piping bag and squeeze in circular motion to fill each egg half. Sprinkle with paprika. Keep refrigerated until ready to serve.
19. Loaded Mini Hasselback Potatoes
Mini potatoes in white, red and purple bring a pop of color to the holiday spread. Thin slices let garlic butter seep into every crevice while the skins bake up crisp.
Melted sharp cheddar, crumbled bacon, sour cream and chives pile on top like a fully loaded baked potato. Serve them as a side with dinner or as a hearty hors d’oeuvre while everyone mingles.
Loaded Mini Hasselback Potatoes
Ingredients
Method
- Preheat oven to 450 degrees.
- Wash and dry the potatoes. Set a potato lengthwise in between two chopsticks or wooden spoons. Make crosswise slices in the potato, stopping once your knife hits the chopsticks. Repeat with remaining potatoes. Set potatoes on a baking sheet lined with parchment paper.
- Melt the butter in the microwave for 20-30 seconds, then stir in the garlic powder. Pour melted garlic butter over the potatoes. Sprinkle with coarse salt. Bake for 25 minutes.
- Meanwhile, cook the bacon and dice it up. Wash and snip the chives.
- Remove potatoes from the oven and top with shredded cheddar cheese. Bake for an additional 5 minutes.
- Remove potatoes from the oven and top with sour cream, bacon and chives. Serve warm.
18. Homemade Whipped Potatoes
A holiday plate isn’t complete without a big scoop of creamy, fluffy potatoes. Russets, salted butter, milk, garlic powder and onion powder are all it takes, and everything happens in one pot. A hand mixer whips them smooth, so there’s no need for a masher or ricer. Keep the mixer on low speed to avoid gluey potatoes.
Homemade Whipped Potatoes
Ingredients
Method
- Peel and quarter the potatoes. Fill a large pot with cold water. Generously salt the water.
- Place potatoes into the salted water.
- Bring the pot to a boil over high heat.
- Boil potatoes 10-15 minutes, until potatoes are easily pierced with a fork. Drain.
- Over low heat, melt the butter in the same pot. Add the hot potatoes, milk and spices.
- Remove from heat. Using an electric hand mixer on low speed, whip the potatoes until smooth. Do not overwhip. Serve warm.
17. Homemade Whole Berry Cranberry Sauce
Once you try homemade cranberry sauce, the canned stuff doesn’t stand a chance. Fresh cranberries simmer with sugar, fresh orange juice and grated orange peel, plus a pinch of nutmeg for something extra special. It thickens as it cools, so there’s no need to fuss over the stovetop. Make it a couple of days ahead to free up time on the big day.
Homemade Whole Berry Cranberry Sauce (Easy Recipe)
Ingredients
Method
- Put water and sugar into a medium saucepan. Zest the orange and set aside the zest. Juice the orange and add it to the saucepan (you should get about 1/4 cup of juice from one orange). Bring the water, sugar and juice to a boil. Add cranberries. Return to a boil and then reduce heat to a simmer. The cranberries should have started to pop by now.
- Add the orange zest and nutmeg. Smash the cranberries with a wooden spoon until about half of them are smashed and the rest are left whole. Simmer on low heat about 10-15 minutes. Remove from heat and allow to cool to room temperature. It will thicken as it cools.
- Refrigerate in an airtight container.
16. Potatoes Au Gratin with Corn and Gruyere
Thinly sliced Yukon Gold potatoes and sweet corn bake in a garlicky Gruyere cream sauce until hot and bubbling. The starchy potatoes thicken everything naturally, so there’s no flour and the dish is gluten free. Grab the most aged Gruyere you can find for the boldest flavor. It’s the kind of cheesy, steakhouse-style side that goes perfectly with turkey or roast.
Potatoes Au Gratin with Corn and Gruyere
Ingredients
Equipment
Method
- Preheat oven to 375 degrees.
- Wash and dry the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes. Set aside.
- Saute the butter and garlic over medium heat until fragrant, and the garlic starts to sizzle. Stir in the cream and 1/2 of the grated cheese. Bring to a boil, stirring. Then remove from heat.
- Pour a little bit of the cheese sauce onto the bottom of a round baking dish or cast iron pan. Layer the potatoes and corn.
- Pour the cheese sauce over the potatoes and corn. Top with the remaining grated cheese. Cover. Bake for 1 hour. Uncover and bake another 15 minutes.
15. Brussels Sprouts Casserole with Crispy Onions
Anyone who skips the green bean casserole will love this version made with Brussels sprouts instead. Blanched sprouts and thyme-sauteed mushrooms bake in a rich, garlicky cream sauce until bubbly. French’s fried onions go on at the very end so they stay salty and crunchy. Serve it right away for the best crunch on top.
Brussels Sprouts Casserole with Crispy Onions
Ingredients
Method
- Preheat oven to 400 degrees.
- Rinse and dry brussels sprouts. Trim the ends and cut sprouts in half. Bring a large pot of salted water to a boil. Blanch brussels sprouts for 5 minutes, then immediately drain and plunge into a large bowl of ice water. Drain and dry with paper towels.
- Saute the mushrooms and thyme in 4 tbsp. of the butter until very dark and tender, about 12-15 minutes. Remove with a slotted spoon, discard the thyme and place onto a separate plate. Season with salt and pepper.
- In the same pan, add the remaining 2 tbsp. of butter. Melt the butter over medium heat. Add the flour, garlic and salt. Whisk constantly until it starts to bubble. Whisk in the milk and half-and-half. Cook, whisking, until thickened.
- Place mushrooms and brussels sprouts into a 2-quart baking dish and pour sauce over top. Cover with foil. Bake for 20 minutes or until sauce is bubbly. Uncover and continue to bake another 20 minutes or until the top is browned. Top with onions and bake another 2-3 minutes. Serve immediately.
14. Jalapeño Corn Casserole with Cheddar Cheese
Sweet, creamy and just a little spicy, this casserole has the texture of a classic corn pudding. Stir canned corn, creamed corn, sour cream, corn muffin mix and pickled jalapeños together in one bowl, then bake. Sharp cheddar melts over the top right at the end. The pickled peppers add more tang than heat, so even spice-shy guests go back for seconds.
Easy Jalapeño Corn Casserole with Cheddar Cheese
Ingredients
Method
- Preheat oven to 350 degrees.
- Combine the corn kernels, cream-style corn, sour cream, corn muffin mix jalapeno peppers in a large bowl. Spread the corn mixture in a greased 8×8 casserole dish. Bake for 40 minutes.
- Remove from oven, sprinkle shredded cheddar cheese over top, and place back into the oven for another 5 minutes or until cheese is melted.
13. Parker House Rolls
Soft, fluffy dinner rolls brushed with butter and sprinkled with flaky sea salt are hard to beat on Thanksgiving. Instead of the traditional fold, this dough rolls up jelly roll style for extra puff and buttery swirls.
There’s butter inside, butter on top and absolutely no regrets. Shape them the night before, chill them in the fridge and bake them fresh when it’s time to eat.
Best Parker House Rolls (Fluffy Dinner Roll Recipe)
Ingredients
Method
- Dissolve yeast in the warm water, about 10 minutes.
- Combine 4 Tbsp. butter, salt and sugar in a large bowl.
- Warm the milk gently in a small saucepan over medium heat. Stir the warm milk into the butter mixture.
- Whisk in the yeast mixture and egg. Then stir in the flour.
- Dump the dough onto a lightly floured surface and knead 7-8 minutes until a soft dough forms. (Alternatively, knead the dough in the bowl of a stand mixer fitted with a dough hook attachment on low speed).
- Place dough into an oiled bowl. Cover with a wet dish towel and let the dough rise in a warm place until it doubles in size, about 90-120 minutes.
- Punch the dough down and dump it back onto a lightly floured work surface. Roll dough out into a rectangle measuring 13"x15". Melt 4 Tbsp. butter and brush it onto the dough. (There should be some butter left over for finishing)
- Divide dough in half, cutting down the middle crosswise, so there are two smaller rectangles. Roll each rectangle from long end to long end, jelly roll style. Cut 10 equal pieces in each rectangle, for a total of 20 pieces.
- Use the remaining 2 Tbsp. of butter to coat the bottom and sides of a 9×13 baking dish. Arrange the rolls in 5 rows of 4, leaving 1/2" of space between each roll. Cover with a dish towel. Let rise 45-60 minutes. (the rolls will expand slightly, but will not double in size)
- Preheat the oven to 350 degrees. Bake 20-25 minutes, until puffed and golden. Brush with remaining melted butter and sprinkle generously with sea salt.
12. Honey Cornbread
Moist, golden cornbread sweetened only with honey beats the boxed mix any day. Buttermilk gives it a tender crumb with a hint of tang. Cornmeal is naturally gluten free, so a simple swap to 1:1 gluten free flour makes it friendly for everyone. Bake an extra pan and turn the leftovers into croutons for a hearty fall salad.
The Best Honey Cornbread Recipe (with Gluten Free Option!)
Ingredients
Method
- Preheat oven to 375 degrees.
- Whisk flour, cornmeal, baking powder, baking soda and salt together in a large bowl.
- In a second bowl, combine the buttermilk, eggs, vegetable oil and honey.
- Pour the wet ingredients into the dry ingredients and mix well to combine.
- Spray an 8×8 baking dish with nonstick cooking spray. Pour batter into the baking dish. Bake 35 minutes (40-45 minutes for gluten free). Use a toothpick to test the center of the cornbread for doneness. Allow to cool in the baking dish before slicing.
11. Pumpkin Mac and Cheese
Sharp cheddar, cream cheese and pumpkin puree melt into a silky sauce that turns classic mac and cheese into a fall favorite. A bottle of lager adds an earthy, hoppy depth, while garlic and dry mustard round out the flavor.
A quick trip to the oven gives the top a golden, cheesy crust without any breadcrumbs. It’s rich enough to hold its own next to the turkey, so serve it as a side.
Pumpkin Mac and Cheese
Ingredients
Method
- Preheat oven to 400 degrees.
- Cook pasta in a large pot of salted water according to package directions for al dente. Drain pasta and set aside.
- In a large pot, melt butter over medium heat.
- Whisk in the garlic and flour. Whisk until bubbling, about 1 minute.
- Whisk in the beer, milk, pumpkin puree, dry mustard and salt. Bring the mixture to a boil.
- Lower the heat and stir in 3 cups of cheddar cheese and the cream cheese. Stir until smooth. Add the pasta.
- Transfer the mixture to a baking dish. Sprinkle the remaining 2 cups of cheddar cheese evenly over top. Bake 10-15 minutes, until bubbling. Garnish with fresh sage leaves and cracked black pepper, if desired.
10. Brussels Sprouts Salad with Cornbread Croutons
Shredded Brussels sprouts make a surprisingly hearty base for a salad loaded with fall flavors. Tart dried cranberries, creamy Gorgonzola, candied pecans and crunchy cornbread croutons pile on top. A maple Dijon dressing with fresh rosemary ties it all together. Blanching the sprouts first takes away any bitterness, and homemade honey cornbread makes even better croutons.
Brussels Sprouts Salad with Cornbread Croutons
Ingredients
Method
- Preheat oven to 250 degrees. Place cornbread cubes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Bake until dry and crispy, at least 1 hour.
- Rinse and dry the Brussels sprouts. Using a knife, slice into thin strips. Alternately, shred them using the grater attachment of a food processor.
- Bring a large pot of water to a boil. Prepare a large bowl of ice water. Drop the Brussels sprouts into the boiling water for 1-2 minutes. Then, immediately plunge them into the ice water for 1-2 minutes. Drain.
- Make the dressing: Whisk the mustard, maple syrup and vinegar together. Whisking constantly, slowly pour in the vegetable oil. Stir in the rosemary.
- Divide the Brussels sprouts, croutons, pecans, cranberries and cheese among 4 entree dishes. Drizzle with dressing and serve.
9. Roasted Butternut Squash Salad with Kale
Roasted butternut squash and Tuscan kale team up for a colorful salad that looks gorgeous on a holiday table. Goat cheese, dried cranberries, toasted pine nuts and salty pepitas add layers of flavor and crunch.
The real showstopper is a creamy chipotle ranch dressing with lime and a touch of honey. It’s naturally gluten free and makes about eight side portions, so it’s perfect for a crowd.
Roasted Butternut Squash Salad
Ingredients
Method
- Preheat oven to 400 degrees. Toss the cubed squash with the olive oil and season with salt and pepper. Spread in a single layer onto a baking sheet. Roast squash for 30 minutes.
- While the squash is roasting, toast the pine nuts: Heat the pine nuts in a small, dry frying pan over medium heat. Continue to move them around the pan until they start to brown and become fragrant. Remove onto a paper towel.
- To make the dressing, place all ingredients in a glass jar or plastic container with a lid. Seal tightly and shake vigorously until all ingredients are combined.
- Assemble the salad ingredients in a large bowl, place roasted squash on top and dress generously.
8. Autumn Harvest Salad with Honey Dijon Dressing
Crisp romaine, juicy Honeycrisp apples and cubes of sharp cheddar make each forkful of this salad taste like fall. Pan-fried chicken, crispy bacon and candied pecans turn it into something seriously satisfying. A simple honey Dijon dressing with apple cider vinegar brings everything together. Serve smaller portions alongside the main course or enjoy it as a meal on its own.
Autumn Harvest Salad Recipe with Honey Dijon Dressing
Ingredients
Method
- Slice the chicken breasts in half to make 2 thinner breasts of the same size. You’ll end up with 4 cutlets. Heat olive oil and garlic in a skillet over medium heat, until the garlic starts to sizzle. Coat chicken with flour on both sides and tap off the excess. Place chicken cutlets into the skillet and season with salt and pepper. Cook until both sides are browned and the cutlets can be easily pierced with a fork, about 8 minutes each side. Remove onto a cutting board and slice into strips.
- Place the bacon into the same skillet and fry until crispy. Remove onto a cutting board and dice.
- Whisk first 3 dressing ingredients together in a small bowl. Whisking constantly, slowly pour in the oil. Season with salt and pepper.
- Assemble all salad ingredients in a large bowl. Pour dressing over salad and toss together.
7. Harvest Cheese Board
The secret to a great fall cheese board is balancing firm, aged cheeses with soft, spreadable ones. Think aged gouda, Mimolette and sharp cheddar alongside brie, honey goat cheese and a bold blue cheese. Fill in the gaps with pears, pomegranates, grapes, fig preserves, candied pecans and raw honey. It’s a no-cook appetizer that keeps everyone happily snacking until dinner is ready.
How to Build a Harvest Cheese Board
Ingredients
Method
- Anchor all of the cheeses onto the board first. Pre-slice some of them into shapes if desired.
- Fill in the negative space with fruits, breads, crackers and nuts.
6. Pumpkin Spice Cake with Cream Cheese Frosting
A big 9×13 pumpkin sheet cake means there’s plenty to go around when the whole family shows up. Buttermilk keeps the crumb super moist, while golden raisins and pecans add sweet little surprises in each bite.
Cinnamon, nutmeg and cloves give it that cozy, warmly spiced flavor. Top it all off with a thick layer of cream cheese frosting you’ll want to eat straight off the spoon.
Pumpkin Spice Cake Recipe with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large bowl, whisk pumpkin and eggs together. Add brown sugar, oil and buttermilk. Whisk to combine.
- In a separate bowl, whisk the flour, baking powder, baking soda and spices together. Slowly pour the dry ingredients into the pumpkin mixture and stir to combine.
- Fold in the raisins and pecans.
- Coat a 9×13 baking pan with nonstick cooking spray. Pour the batter into the pan. Bake 35 minutes. Cool completely before frosting.
- To make the frosting, beat the cream cheese, butter and vanilla together in a stand mixer. (Alternatively, use a handheld electric mixer). With the mixer on low speed, add the confectioner's sugar. Increase mixer speed and whip the frosting until fluffy.
5. Pumpkin Cupcakes with Maple Cream Cheese Frosting
Not everyone at the table loves pie, and these cupcakes make the perfect alternative. The batter comes together in one bowl with pumpkin puree, brown sugar and the cozy trio of cinnamon, nutmeg and cloves.
Maple extract gives the cream cheese frosting a subtle maple flavor without thinning it out. Bake the cupcakes and make the frosting a day early, then frost right before serving.
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree and eggs. Add brown sugar, oil, baking powder, cinnamon, baking soda, clove and nutmeg. Mix together. Add the flour and mix until well-combined.
- Lightly grease a muffin pan or line with baking cups. Pour batter 2/3 of the way to the top of each cup. Bake 28-30 minutes. Allow to cool completely before frosting.
- In a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the cream cheese, butter, maple extract and vanilla extract on medium-high speed for 1-2 minutes. Turn speed down to low and add the confectioner's sugar. Turn speed back up to medium-high and beat for another 1-2 minutes.
4. Pumpkin Pecan Ice Cream Pie
All the warm spices of classic pumpkin pie meet cool, creamy ice cream in this make-ahead dessert. A buttery graham cracker and pecan crust holds a layer of vanilla ice cream topped with a no-churn pumpkin layer spiced with cinnamon, nutmeg and ginger. No ice cream maker needed! Sprinkle chopped pecans over the top just before slicing.
Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust
Ingredients
Method
- Preheat oven to 375 degrees. Cut out a circle of parchment paper and place it on the bottom of a 9" springform pan. Coat the bottom and sides of the pan with nonstick cooking spray.
- In a food processor, combine the graham crackers and 1/2 cup pecans until fine. With the motor running, slowly pour the melted butter through the feed tube until mostly combined.
- Dump the crust mixture into the springform pan. Using your fingers, press the crust down onto the bottom of the pan and slightly up the sides. Bake 10 minutes.
- Once the crust is cooled, spread softened ice cream in an even layer onto the crust. Freeze for at least 1 hour.
- Using a hand mixer, beat the heavy cream on high until very stiff, about 8 minutes. Gently fold in the pumpkin puree, sugar, salt, cinnamon, nutmeg and ginger. Spread the pumpkin mixture evenly over the ice cream layer. Cover with plastic wrap and freeze until ready to serve.
- Remove the pie from the freezer 10 minutes before serving. Sprinkle the remaining pecans onto the pie and serve.
3. Warm Apple Crostata
Rustic and imperfect on purpose, this free-form apple tart skips the fussy crimping and lattice work. Tart apples cook in melted butter and sugar with cinnamon and nutmeg before going into a flaky homemade crust.
A brush of heavy cream and a sprinkle of turbinado sugar help the edges bake up beautifully golden. Serve it warm with a scoop of vanilla ice cream, because that part is non-negotiable.
Warm Apple Crostata Recipe
Ingredients
Method
- In the bowl of a food processor, pulse the flour, sugar and salt to combine. Cut the cold butter into cubes. Add the butter to the food processor and process until they are the size of peas.
- With the motor running on low, pour 5 Tbsp. very cold water through the feed tube until a crumbly dough forms.
- Remove the dough and press it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Melt the butter in a small saucepan over low heat. Add the sugar. Stir continuously until the mixture becomes an amber color. Don't worry if it gets clumpy.
- Stir in the apple slices, cinnamon and nutmeg. Cook, stirring occasionally, until the apples are softened.
- In a small bowl, combine the cornstarch with 1 1/2 Tbsp. of water. Pour the mixture into the apples and stir until thickened. Remove from heat.
- Preheat the oven to 350 degrees.
- Using a rolling pin, roll dough into a large circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
- Spread the apple mixture in the center of the dough, leaving a perimeter of dough about 2 inches.
- Fold and gather the dough in towards the center, slightly overlapping other pieces of dough and overlapping the apple mixture by 1/2 inch.
- Brush the dough with heavy cream. Sprinkle it with turbinado sugar. Bake 50 minutes, until golden brown. Allow to cool on the baking sheet before transferring it to a serving plate.
2. Cinnamon Apple Crisp
Skipping the oats gives this apple crisp a buttery, crumbly topping that tastes like streusel. Melted butter, flour and both brown and white sugar come together fast and bake into a golden crust over cinnamon apples.
Pick tart or sweet-tart apples like Granny Smith, Pink Lady or Braeburn so the filling holds its shape. Let it cool for 20 minutes, then pile on the vanilla ice cream.
Cinnamon Apple Crisp (No Oats Recipe)
Ingredients
Method
- Preheat oven to 350 degrees. Coat an 8×8 baking dish with nonstick cooking spray.
- Combine the sliced apples, sugar, cinnamon, cornstarch and lemon juice in a large bowl. Toss to coat the apples in the mixture.
- Pour the apple filling into the prepared baking dish.
- In a separate bowl, combine the melted butter, flour, brown sugar, granulated sugar and salt. Sprinkle evenly over the apple mixture.
- Bake for 30 minutes. Cool in the baking dish for at least 20 minutes before serving.
1. Easy Mini Apple Pies
Everyone gets their very own pie thanks to a jumbo muffin tin and a little creativity. Store-bought refrigerated pie crust keeps things easy, and the cinnamon sugar apples go in heaping since they shrink as they bake.
Go the extra mile with a pretty lattice top or keep it simple with a slit crust. Top each one with a scoop of vanilla ice cream for a holiday dessert table that looks amazing.
Easy Mini Apple Pies (Single Serving Pie Recipe)
Ingredients
Equipment
Method
- Preheat oven to 375 degrees. Coat a jumbo muffin tin with nonstick cooking spray.
- Remove both package of pie crust from the refrigerator to allow them to thaw for a few minutes while you make the pie filling.
- In a large bowl, combine the cubed apples, sugar, cinnamon, cornstarch and lemon juice.
- With the first package of pie crust (2 rolls), roll out the dough and cut circles that are 7" in diameter. You should be able to get 3 circles out of each pie crust, for a total of 6 circles. Reroll the scraps as necessary.
- Press the dough circles into the muffin tin, leaving a slight overhang.
- Spoon the apple pie filling into each crust, so that there is a heaping amount of filling in each crust.
- Use the second package of pie crust (2 rolls) to make the top crusts of the pies. Either cut 6 more 7" circles to use as the tops, or follow the instructions for making a lattice crust. If using circles as a top crust, be sure to cut slits in the top crust for air to escape during baking. Trim excess dough and discard any remaining dough.
- Brush the top crusts with beaten egg. Sprinkle with raw sugar, if desired. Place the muffin tin in the oven with a baking sheet on the rack underneath to catch any drips. Bake 25 minutes, until golden brown. Allow to cool room temperature in the muffin tin before carefully removing.
- Lay parallel strips of dough over the pie filling, leaving minimal space between them.
- Now, fold back every other strip half way. Lay one strip of dough perpendicular to the others.
- Unfold the strips that were folded back. Now, take the strips that are underneath the perpendicular strip and fold them back.
- Lay another perpendicular strip of dough, and fold the other strips back down over it. Repeat this process until all perpendicular strips are laid down.
- Crimp the edges of the pie together using your fingers or a fork. Trim the excess dough.
Leave a Reply