Desserts to serve at your Thanksgiving table

Turkey stuffing, mashed potatoes, and macaroni and cheese all have a special place in our heart when it comes to Thanksgiving food, but the desserts are always the main event. Pumpkin pie, apple pie, and cornbread are a few classics. However, if you're in charge of Thanksgiving desserts this year, here are a couple of recipes you can try out to make your participation the most memorable.

Pumpkin Cheesecake

Recipe from Natasha's Kitchen

The Crust

1 1/2 cups graham cracker crumbs, from about 12 whole graham crackers
6 Tbsp unsalted butter, melted
1 Tbsp sugar
1/2 tsp cinnamon

The Filling

24 oz cream cheese, room temperature
1 1/2 cups packed light brown sugar
15 oz can pumpkin pie mix
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour
2 tsp pumpkin pie spice
1/4 tsp salt
1 Tbsp real vanilla extract

Equipment:

Stand mixer or handheld mixer
2 bowls
Food processor
Spatula

Steps:

Making the crust:

Preheat your oven to 350 degrees Fahrenheit. Using a food processor, pulse the graham crackers until you get tiny crumbs. If you don’t have a food processor, put your graham crackers in a ziplock bag and smash them with a rolling pin or cup. Once you have the crumbs, pour them into a bowl and add your melted butter, cinnamon, and sugar. Stir the ingredients, transfer the mix to your springform pan, and press the crumbs into the pan to create the crust. Take the crumbs up the sides of the pan about ½ inch upward. Bake the crust for about 8 minutes and let it cool once ready.

Making the filling:

Preheat your oven to 350 degrees Fahrenheit. Add your cream cheese and brown sugar on medium speed in your stand mixer with the paddle attachment for about 5 minutes. Scrape down the sides of the bowl with a spatula to avoid clumps of cream cheese in the batter. The batter should look light in color and fluffy. In a separate small bowl, combine the eggs, salt, sour cream, flour, pumpkin pie puree, pumpkin pie spice, and vanilla extract with a whisk. Once it’s well combined, pour the mixture into the cream cheese batter. Mix on low speed until well incorporated, scraping down the bowl periodically.

Once the batter is finished, pour it over the crust in the springform pan. Place the pan in the middle rack and bake for an hour. After the timer dings, turn off the oven and leave the oven door ajar with a wooden spoon for 45 minutes, letting the cheesecake continue baking. After 45 minutes, take out the cheesecake and let it cool. Cover the pan with plastic wrap after it has cooled and leave it in the fridge for 4 hours or overnight.

To serve your pumpkin cheesecake, remove the plastic wrap, run a butter knife along the sides of the crust, and open the springform pan. Add your favorite toppings, such as whipped cream, powdered sugar dust, or nuts.

Pumpkin Maple Scones

Recipe from Good Things Baking Co

Ingredients:

¾ cup whipping cream and 2 tablespoons extra
½ cup maple syrup
¾ cup pumpkin puree
1 tsp vanilla
2 ¾ cups all-purpose flour
1 tsp cinnamon plus ½ tsp
1 tsp salt
1 tbsp baking powder
6 tbsp cold, unsalted butter
½ cup brown sugar

Equipment:

2 cup measuring cup
Baking sheet
Parchment paper
A fork
2 bowls
Rolling pin
Pastry blender

Steps to make scones:

Preheat your oven to 400 degrees Fahrenheit. Add your whipping cream, vanilla extract, pumpkin puree, and maple syrup to the 2-cup measuring cup and stir with a fork until all pumpkin puree lumps vanish. Set aside your mixture, grab a bowl, and combine the cinnamon, flour, baking powder, and salt. Cut the butter into the dry ingredients until well combined, using your pastry blender. A few pieces of loose butter are okay. Next, add your wet ingredients to your flour mixture and stir until a slightly stiff dough forms.

Then, line your baking pan with parchment paper and flatten your dough to create a 12-inch diameter circle with a rolling pin. Add 3 tablespoons of brown sugar over the top, pressing it into the dough, then fold it in half and repeat the process. After folding the dough a second time, flatten it out to create a 10-inch diameter circle.

Pour 3 tablespoons of whipping cream over the dough circle for moist scones. Sprinkle the cinnamon over the top of the dough and cut into eighths. Finally, bake the scones between 23 and 25 minutes until the edges are lightly browned. Allow the scones to cool before serving. You can top it off with extra maple glaze.