Tag Archives: Thanksgiving dessert

{Haute Pie} Double Pumpkin Mini Pies with Candied Pecans

Growing up, we skipped the pies and got hooked on my mom’s pumpkin cheesecake as our traditional Thanksgiving dessert.  But since this blog is Haute Apple Pie and not Haute Apple Cheesecake, I wanted to come up with a version of the classic pumpkin pie that still paid homage to our family favorite.  Starting with the traditional pie recipe in a charming mini size, I topped them with a pumpkin “cheesecake” mousse and Stef’s candied pecans.  The little twists made them special enough to  take home the grand prize at my company’s recent cook-off!

While there are several components to this, you can make nearly everything ahead of time. I made my pie crust 3-4 days in advance. The candied pecans can be made up to a week in advance and the pumpkin cheesecake 1-2 days in advance. The grand finale of assembling and baking the pie can even be done the night before, although don’t add the nuts until just before serving to ensure that they stay crunchy.

Double Pumpkin Pie with Candied Pecans

Double Pumpkin Pie with Candied Pecans
Makes about 40 mini pies or 1 9″ pie

Pumpkin Pie
2 eggs
1 can pumpkin
3/4 C sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 can evaporated milk

In a large bowl, combine ingredients in order with a whisk. Whisk well to combine. Transfer some of mixture into a glass measuring cup with a pour spout if making mini pies.

Pumpkin Cheesecake
1 pkg french vanilla pudding mix
1 Tbsp milk
1/2 container Cool Whip
6 oz cream cheese, softened
1 can pumpkin
1 tsp pumpkin pie spice

In a medium bowl, whisk together pudding mix, milk and Cool Whip. Next, whisk in pumpkin and pie spice until well combined. Gradually cut in small chunks of cream cheese, continuing to beat well to incorporate.  Transfer to a piping bag during assembly.

Pie Crust
3 C flour
3/4 – 1 C shortening
1 1/2 tsp salt
1 1/2 tsp vinegar
1 C ice water (you may not use it all)

In a large bowl, combine flour and salt.  Separately, combine vinegar and ice water.  Cut the shortening into the dry mixture in small chunks using a pastry cutter or fork. Begin adding water to the dry mixture, 1-2 Tbsp at a time as you use the pastry cutter or your hands to work the shortening into the flour.  Continue adding water until all the flour is worked in and dough holds together but is not sticky (you may not use all the water).  If dough gets too sticky, dust in more flour.

To freeze dough, form your dough into a 1″ thick disc and wrap it in plastic wrap and a plastic freezer bag. Move it to the fridge about 24 hours before you’ll be baking your pies to thaw.  To use immediately, divide dough into 2 balls and place each ball between 2 sheets of floured waxed or parchment paper.  Roll out each ball with a rolling pin until it is flat and thin.  Use a large biscuit cutter to cut small circles from the dough and push each circle into a mini muffin pan with your fingers.  Crimp edges if desired.

For a full size pie, cut dough ingredients in half.  Form and roll out one dough ball and transfer to a 9″ pie pan.

Candied Pecans
1 egg white
1 Tbsp water
1 tsp salt
1 lb shelled, unsalted pecans
2/3 C sugar
1 1/2 tsp cinnamon

Preheat oven to 250. Whip egg white, salt and water until frothy. Coat pecans in mixture. In a separate bowl, mix cinnamon and sugar. Shake over pecans and mix with hands to coat. Spread on rimmed baking sheet. Bake at 250 for 1 hour, turning pecans every 15 minutes. Set aside to cool.

Pumpkin Cheesecake Pie

Baking & Assembly
Preheat oven to 400. Pour pumpkin pie filling mixture into crust(s) using a glass measuring cup for easier pouring. For mini pies, bake about 28 minutes. For large pie, bake 40-45 minutes or until toothpick comes clean. Allow pie to cool completely.

Next, transfer cheesecake topping to a pastry bag. Pipe one dollop onto mini pies or any pattern you like onto a full pie. For full pie, you could also just spread on with a spatula. Top pie with candied pecans before serving.

Thanksgiving pumpkin pie

Looking for more Thanksgiving ideas? Check out these great dishes from the Communal Table on Food Network’s The Dish!

Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup

CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown’s Good Eats Roast Turkey
My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What’s Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie



Filed under Holidays, Thanksgiving, Treats

Apple-Cranberry Cobbler with Cheddar Biscuits

No Thanksgiving meal can be complete without dessert! Friend, artist and baker extraordinaire Michael Coates is with us today to share his delicious recipe for Apple-Cranberry Cobbler with Cheddar Biscuits.

A Little Bit about Michael: I work full-time for Rockwell Automation as a Photographer & Senior Designer.  For 6 years now I’ve also ran my own creative business under my name.  I started out doing mostly graphic design work but I’m now a full service business offing photography, web design, commissioned art, and even interior design.  I will be partnering up with a friend quite soon to venture into a dessert focused catering business.  We’re going to offer fine pastries, cakes and tarts to our clients for any kind of event.

My site is under construction for the remainder of this year, but I will be updating my blog quite often.  www.michaelguycoates.com &  http://inklingmgc.tumblr.com

Favorite Thanksgiving Tradition: Thanksgiving is my favorite meal of the year.  I love food flavors in autumn, and I just adore a good turkey.  Being from California, I don’t often get to go home to visit my family, so I have adopted the family of my best friend from college each year.  She has a large family, and it is always entertaining to be part of a “big production Thanksgiving Dinner.”  While I love all of the food during the actual dinner, it’s reinventing the leftovers that I have the most fun with.  Cranberry-Turkey sandwiches, Mashed Potato Pancakes, and roasted vegetable salads have all become cherished leftover dishes.

Apple Pie or Pumpkin Pie?: Apple Pie, hands down.  You can do so much more with it.  Plus I enjoy the amount of time & effort that goes into a home-made apple pie.  I’ve had some amazing varieties, but no Apple Pie will ever beat Mom’s.

Cooking Mantra: Simple and local is best.  If you can’t grow it yourself, find someone who can locally.  It’s cheaper and always tastes better.  As for deserts, don’t layer tons of flavors and textures just to be fancy.  Sometimes just highlighting one or two great flavors delivers the best results.

What are you thankful for this year? I am supported by an astounding group of people.  My parents and best friends have never let me down, and have always been the stability and comfort in my life.  The holiday’s are about celebrating them, and thanking them for their unconditional love.

Apple-Cranberry Cobbler with Cheddar Biscuits

1 tablespoon unsalted butter, at room temperature, for dish

For fruit filling:
1 cup packed (7 1/2 ounces) medium brown sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon fresh nutmeg
1 cup fresh cranberries
8 large apples (I used Granny Smith & Golden Delicious), peeled, cored, and sliced 1/4 inch thick (3 1/2 pounds prepped)
Juice of 1 lemon
1/4 cup (2 ounces) unsalted butter

For biscuits:
2 cups (10 ounces) all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon fine sea salt
2 cups (4 ounces) grated extra-sharp Cheddar cheese
1 1/3 cups cold buttermilk, or more as needed
1 tablespoon bakers sanding sugar

Position a rack in the lower third of the oven and preheat the oven to 375° F. Butter a 3-quart baking dish.

For the fruit filling, with your hands, rub the brown sugar, cornstarch, salt, cinnamon and nutmeg together in a large bowl. Add the apples and cranberries and toss to evenly coat. Gently stir in the lemon juice. Pour the filling contents into the prepared pan. Cut the butter into small cubes and scatter over the apples.
Cover the pan with foil and bake in the lower third of the oven for 20 minutes. This gives the apples a jump-start on cooking while you make the biscuits.

To make the biscuits, whisk the flour, tablespoon of granulated sugar, the baking powder, and the salt together in a bowl. Add the cheese and toss until evenly coated. Make a well in the center of the bowl and add the buttermilk. With a rubber spatula or fork, or by hand, stir just until the dry ingredients are moistened. The dough will be shaggy and moist. If the dough seems dry, add a bit more buttermilk, no more than 1 tablespoon at a time.

Take the baking pan out of the oven and remove the foil. Using an ice cream scoop, place the dough atop the fruit, distributing the biscuits evenly. (You should end up with about 9-12 biscuits.) Sprinkle the tablespoon of sugar sanding over the biscuits.

Return the cobbler to the oven (this time without the foil) and bake for an additional 30 to 40 minutes, or until the apples are tender, the juices are bubbling, and the biscuits are golden brown.

Storage: This dessert is best served the day that it is made, but any leftovers can be wrapped in plastic wrap (or foil) and kept at room temperature for 2 to 3 days.

Join the Party!
Got a great Thanksgiving dish or decorating idea? Share a link to your Turkey Day blog post or recipe in the comments or on our Facebook page!


Filed under Cook, Holidays, Treats