Thanksgiving Desserts: Pumpkin Pie, Cranberry Walnut Brownies, and Ginger Apricot Streusel – News18

Last Updated:November 17, 2024, 13:27 IST

These recipes combine fresh seasonal ingredients and simple preparation methods to create delectable sweets that everyone will love.

This festive season, indulge in three delightful and easy-to-follow dessert recipes perfect for celebrating with family and friends. From the creamy Pumpkin Pie to the rich Cranberry Walnut Brownies, and the warm Ginger Apricot Streusel, these treats combine fresh seasonal ingredients and simple preparation methods to create delectable sweets that everyone will love.

Pumpkin Pie

Ingredients:

• Pumpkin puree: 400 GM
• Egg yolk: 8 nos
• Milk: 300 ML
• Milkmaid: 400 ML
• Fresh cream: 300 GM
• Cinnamon powder: 5 GM
• Vanilla essence: 5 ML
• Unsalted butter: 360 GM
• Icing sugar: 280 GM
• Egg: 3 nos
• Flour: 680 GM
• Almond flour: 100 GM

Method:

1. In a bowl, mix pumpkin puree and egg yolk. Add milkmaid, fresh cream, vanilla essence, and cinnamon powder; set aside.
2. For the short crust pastry, cream together butter and icing sugar, then add the egg. Gradually fold in almond flour and flour to form a soft dough.
3. Chill the dough in the refrigerator for 30 minutes.
4. Roll out the rested dough to 3mm thickness, line a pie dish, and trim the edges.
5. Pour the pumpkin mixture into the pie dish, filling it to about 3/4th level.
6. Bake at 175 degrees in a preheated oven for 30 minutes.
7. Serve hot.

Cranberry Walnut Brownies

Ingredients:

• Egg: 100 nos
• Castor sugar: 900 GM
• Butter: 500 GM
• Chocolate: 500 GM
• Flour: 500 GM
• Coffee powder: 15 GM
• Walnut: 150 GM
• Cocoa powder: 90 GM
• Dry cranberry: 100 GM

Method:

1. Beat the eggs and castor sugar together until well incorporated.
2. Melt the butter and chocolate in a pan, then mix with coffee powder, flour, and cocoa powder. Add this mixture to the egg mixture and fold together.
3. Line a tray with butter paper and pour the brownie mixture, spreading it evenly. Add cranberry and walnut on top.
4. Bake in a preheated oven at 175 degrees for 35 minutes.
5. Allow the brownies to cool for an hour, then cut into desired shapes and serve.

Ginger Apricot Streusel

Ingredients:

• For the cake:
  • Butter: 750 GM
  • Sugar: 600 GM
  • Egg yolk: 15 nos
  • Chocolate sponge: 1000 GM
  • Flour: 75 GM
  • Egg white: 15 nos
  • Apricot: 200 GM
  • Dry ginger powder: 50 GM
• For the streusel:
• Butter: 250 GM
• Sugar: 300 GM
• Flour: 200 GM
• Almond flour: 100 GM
• Cocoa powder: 30 GM
• Almond flakes: 150 GM

Method:

1. Cream together butter and sugar, then slowly add the egg yolks. Mix in the chocolate sponge, flour, dry ginger powder, and apricot.
2. Beat the egg whites and fold them into the mixture.
3. For the streusel, combine all the ingredients to form crumbs.
4. Pour the initial batter into a mold and sprinkle the streusel crumbs on top.
5. Bake in a preheated oven at 175 degrees for 30 minutes.