JESSICA’S THANKSGIVING DESSERT VIDEO:
MORE THANKSGIVING DESSERTS ON MY CHANNEL LINKED BELOW! CHOCOLATE CHIP COOKIE PIE:
PECAN PIE BARS:
PUMPKIN SPICE BANOFFEE PIE:
COOKIE BUTTER PUMPKIN PIE:
THE BEST APPLE PIE:
4 INGREDIENT CHOCOLATE CHIP COOKIE BARS: https://www.youtube.com/watch?v=U7SWGeCP2uk&t=13s
CHERRY PIE SUGAR COOKIE CUPS:
Cinnamon Swirl Cheesecake Bars
8 sheets cinnamon graham crackers
3 Tbsp. white sugar
1 ½ tsp. cinnamon
6 Tbsp. unsalted butter, melted
1 large egg
1/3 c. sugar
2 8-oz. pkgs. cream cheese, softened
2 tsp. vanilla extract
4 Tbsp. unsalted butter
¼ c. brown sugar
1 tsp. cinnamon
Preheat oven to 350*. Coat an 8×8 in. glass baking dish with cooking spray. In a food processor, pulse graham crackers into fine crumbs. Add 3 Tbsp. sugar and 1 ½ tsp. cinnamon while pulsing. Drizzle in 6 Tbsp. melted butter while pulsing until incorporated. Press the mixture evenly and firmly into the baking dish. Bake 5 minutes. Cool for 10 minutes. In a medium bowl, beat the cream cheese. Beat in the egg, 1/3 c. sugar, and vanilla until smooth. Pour mixture evenly over the graham crust. In a sauce pan, over medium low heat, melt butter, brown sugar, and cinnamon about 5 minutes. Remove from heat, allow to cool for 3-4 minutes. Drizzle the cinnamon mixture over the cheesecake layer, making swirls with a knife or toothpick. Bake for 20 minutes, or until the cheesecake is just set. Allow to cool then refrigerate for 2 hours. Cut into squares before serving.
Libby’s New Fashioned Chai Pumpkin Pie
1 can (15 oz.) pumpkin puree
1 c. evaporated milk
1 can (14 oz.) sweetened condensed milk
½ tsp, salt
1 ½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. nutmeg
1 tsp. ground ginger
1 tsp. ground cardamom
2 large eggs
1 unbaked 9-in. deep dish pie crust
Preheat oven to 425*. Mix the dry ingredients in a small bowl. Beat the eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Slowly add in the milks. Place pie shell on a rimmed baking sheet. Pour pumpkin filling into pie shell. Bake at 425* for 15 minutes. Reduce temperature to 350*, bake for 30-40 minutes or until knife inserted near center comes out clean. (My pie took 45 minutes at 350* to bake through.) Cool on wire rack. Serve or refrigerate.
Cardamom Whipped Cream
1 c. heavy whipping cream
1/2 tsp. cardamom
3 Tbsp. powdered sugar
1/4 tsp. vanilla extract
In a large mixing bowl, whip everything together with a hand mixer until stiff peaks form. Serve with the chai pumpkin pie or your favorite hot beverage. ENJOY!
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