Feeds:
Posts
Comments

Posts Tagged ‘Thanksgiving dessert’

img_2856

There were two recipes we made for Thanksgiving that were really, truly, out-of-this-world. One was the Deep Dish Pumpkin Pie (today), the other and Sweet Potato Gratin (tomorrow). When I first saw the recipe for the Pumpkin Pie I knew it would be a lot of work. A crust from scratch put into a spring form pan, with pumpkin pie filling from scratch (meaning from a pumpkin, not a can), a layer of almond crunch, fresh cranberry sauce and then a cream cheese whipped topping. All from scratch. But I was up for the challenge and I had a back up plan. (See the chocolate pecan tart recipe from last year – Cooking Light).

img_2846

And true, it was a lot of steps. But it was also worse every last one of them, even though I was nursing a nasty cold. The crust came out light and flaky. The pumpkin filling tasted like an actual pumpkin and I’ve declared I’ll never go back to the can again (except maybe in May). The almond crunch provided a great texture, although next time I’d only make half of it as it did slightly overpower the filling. The cranberries provided a touch of tartness to the whole dish and the cream cheese whipped topping, well, it added just the right touch at the end. Not only did it taste good, it was beautiful. Something you’d expect from a well-known restaurant in New York, which is where it came from.

Unfortunately, I can’t find the recipe online and obviously, it’s very long. If you want me to email you a copy I can. I plan to scan my copy in so I don’t lose it. Thanksgiving 2009 is only 362 days away, right?

Advertisements

Read Full Post »