Serious Eaters are nothing if not creative, and you showed that this year with your assortment of Thanksgiving desserts.
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Creamy white chocolate lemon cream cheese fills a moist spiced pumpkin cake. The pretty presentation makes it perfect for the holidays.
Yes, it's T-1 day until Thanksgiving, but that doesn't mean you can't have an awesome dessert. We've got tricks and tips for making the perfect pie (and the perfect gluten-free pie too!), plus delicious non-pie recipes and more.
Use ALL of your leftovers this Thanksgiving weekend. Here's one for finishing up cranberry sauce.
When it's turkey time, pumpkin pie takes center stage, but a humble squash can still steal the show especially when it's dressed up with browned butter and plenty of spices.
In this Thanksgivingukkah twist on rugelach, the traditional flakey cream cheese dough is flavored with pumpkin pie spices and rolled around a sweet pumpkin butter filling.
We begin our feature with a classic: apple pie. The Hoosier Mama Book of Pie takes its time with this one, using an all-butter double crust, and baking a macerated apple filling in its own cooked-down, subtly spiced syrup. They've thought of everything, from a pie wash to gloss the crust, to Crust Dust, a mixture of flour and sugar used to prep the pie shell before filling. It's so good, it's served year-round at Hoosier Mama Pie Company.
Anyone who has attempted to bake a pie without gluten knows it can be tricky. Which flour should I use? How can I get the crust to have a flakey texture? Should I just use a boxed mix? That's why we put together the Serious Eats Guide to Making Gluten-Free pie—to help you navigate these questions and make sure that absolutely everyone at your table gets to indulge in one our favorite desserts
It's Thanksgiving! It's Hanukkah! All at once! With this momentous overlap of food holidays, why decide on one type of cuisine? These jelly doughnuts, inspired by the Hanukkah specialty sufganiyot, have a Thanksgiving flair thanks to a cranberry sauce "jelly" inside.
Sweet, nutty, crunchy, gooey—a slice of pecan pie hits all the right notes. Whether you like yours clean and classic, given a twist, or you're in the mood to riff, we have 10 takes on pecan pie that would love to be part of your Thanksgiving dinner.
When it comes to cheese infused apple pies, cheddar isn't the only game in town. This Pushing Daisies inspired pie pairs the tartness of Granny Smith apples with nutty Gouda cheese.
So you've decided what kind of pie to make for Thanksgiving, but you need help nailing it. We've got you covered. From the trick to flakey crusts to the low down on do-ahead, here's our guide to acing your Thanksgiving pie.
Portland ice cream shop Salt & Straw has created a five-pack of flavors that pay homage to the annual Autumnal feast, including mincemeat, pumpkin custard and spiced chèvre, and yep... even turkey. We tried them all.
After a heavy Thanksgiving meal, dessert should perk up your palate. Enter the humble cranberry.
The nuttiness of whole wheat flour works beautifully with sweet-tart cranberry sauce, which make an appearance in the dough, filling, and glaze. Yes, these cinnamon rolls just might become a holiday weekend tradition.
This pie is the simple and delicious solution to providing a dessert to please every guest at your holiday table.
Half the fun of Thanksgiving is dreaming up the menu. Sure, there are some staples that you can't take off the menu without risking a family fight, but nothing prompts people to eat through a food coma like an enticing new dessert. That's why we're holding a Thanksgiving Pie Countdown—every day until Thanksgiving we'll share a new take on the Big Three of pies (apple, pumpkin, and pecan). First up: a chocoholic's take on pumpkin pie.
This pudding, inspired by the highly delicious White Chocolate Bread Pudding at the Palace Cafe, has the soul of a New Orleans bread pudding. But it's gussied up for the season with cranberries, which add a wonderful tart contrast to the white chocolate in the butter and cream-rich custard.
If these recipes are anything to go by, you all had amazingly delicious Thanksgivings (not that we expected anything less.) The highlights? Praline pumpkin cakes, cranberry upside down cake, and more. Check them all out in the slideshow!
Our resident Scooped columnist, Max Falkowitz, had the audacity to turn pie into ice cream. Really delicious ice cream. Really delicious ice cream that had so many of the same great qualities as pie that we thought, what if we served them instead of pie. What if we had a Pie Cream Thanksgiving?