Thanksgiving isn’t complete without dessert… or four of them 😉🍁🍰
Ingredients
🍁 Pecan Pie Cheesecake
Crust
2 cups graham cracker crumbs, either store-bought or use a food processor to create fine crumbs from whole graham crackers
⅓ cup light brown sugar, packed
½ cup salted butter, melted
Pecan Pie Filling
⅓ cup salted butter
1 cup granulated sugar
1 cup light corn syrup
2 eggs
1 teaspoon vanilla extract
1½ cups pecans, chopped
Cheesecake
16 ounces cream cheese, softened
1 cup granulated sugar
¼ teaspoon salt
1½ tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
½ cup sour cream
Pecan Topping
¼ cup salted butter
⅓ cup light brown sugar
½ teaspoon vanilla extract
¼ cup heavy cream
1 cup pecans, roughly chopped
🍁 Crustless Pumpkin Pie
1 tablespoon cornstarch
1 cup evaporated milk
15 ounces pumpkin puree
3 large eggs
½ cup sugar
¼ cup light brown sugar, packed
1½ teaspoons pumpkin pie spice
½ teaspoon vanilla extract
whipped topping, optional
🍁 Caramel Apple Pie
Pie Filling
1 9-inch unbaked pie crust store-bought, or use our homemade pie crust recipe
6 cups peeled cored and thinly sliced Granny Smith or Pippin apples (about 6 to 7 apples)
1 tablespoon lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash salt
30 soft caramel candies (about 1 cup)
4 tablespoons heavy whipping cream
2 tablespoons salted butter
Crumble Topping
1 cup all-purpose flour
⅓ cup packed light brown sugar
½ teaspoon ground cinnamon
½ cup salted butter cut into small pieces
🍁 Vintage Custard Pie
1 unbaked pie crust
1 cup sugar
6 large eggs, room temperature
2 teaspoons vanilla
¼ teaspoon nutmeg
3 cups whole milk, room temperature
⅛ teaspoon nutmeg, garnish