Update your Thanksgiving dessert menu

Hello everyone! This post is for anyone looking to update the old menu and try something new. Here are a few new recipes for your Thanksgiving dessert menu! Enjoy!

Cranberry-Glazed Pumpkin Pie
Deborah Callia, Pie Lab

Ingredients
CRUST

• 8 ounces gingersnaps, crushed (1 1/2 cups)
• 1/2 cup walnuts
• 4 tablespoons unsalted butter, melted

FILLING AND TOPPINGS

• 1 cup canned pumpkin
• 1/3 cup light brown sugar
• 1 tablespoon honey
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• Pinch of ground cloves
• 2 large eggs
• 3/4 cup heavy cream
• 1/4 cup fresh orange juice
• 1/4 cup water
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 2 cups fresh or frozen cranberries (8 ounces)
• 1/2 cup walnuts

Directions

1. Preheat the oven to 350°. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.
2. In a medium bowl, whisk the pumpkin with the brown sugar, honey, ground ginger, cinnamon, salt, ground cloves, eggs and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool.
3. In a medium saucepan, combine the orange juice with the water, granulated sugar and flour and whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving.

MAKE AHEAD The pie can be refrigerated for up to 3 days.

Salted Caramel Pie

Carrie Cusack, Simplethings Sandwich & Pie Shop

Ingredients

• 1 1/4 cups graham cracker crumbs (about 5 ounces)
• 4 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar
• Two 14-ounce cans sweetened condensed milk
• Fleur de sel
• 2 cups heavy cream
• 2 tablespoons confectioners' sugar

Directions

1. Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
2. Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills.
3. Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
4. In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.

MAKE AHEAD The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.

Happy baking!