Gluten-free friends, we've got you covered this Thanksgiving. From crustless pies to GF cookies, there's a Thanksgiving dessert to satisfy any pumpkin, pecan, or apple craving turkey day may bring.
Gluten-Free Pumpkin Pie
INGREDIENTS
FOR THE CRUST 1 1/2 c. almond flour 3 tbsp. coconut flour 1/4 tsp. baking powder 1/4 tsp. kosher salt 4 tbsp. butter, melted 1 large egg, beaten FOR THE FILLING 1 (15-oz.) can pumpkin puree 1 c. heavy cream 1/2 c. packed keto-friendly brown sugar, such as Swerve 3 large eggs, beaten 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. kosher salt 1 tsp. pure vanilla extract Whipped cream, for serving (optional)
DIRECTIONS
Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over the crust.
Bake until lightly golden, 10 minutes.
In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.
Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
Turn off the oven and prop door open. Let pie cool in the oven for 1 hour, then refrigerate until ready to serve.
Serve with whipped cream, if desired.
Cheesecake Stuffed Apples
INGREDIENTS 4 tbsp. melted butter 2 tbsp. brown sugar 1 tsp. cinnamon, plus more for dusting 4 baking apples, tops sliced, insides scooped 2 blocks cream cheese, softened 1/2 c. powdered sugar 1/2 tsp. pure vanilla extract Crushed graham crackers, for garnish
DIRECTIONS
Preheat oven to 400°. In a small bowl, mix together melted butter, brown sugar, and cinnamon.
Place apples in a baking dish and brush butter mixture onto apples. Bake 20 minutes.
Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and bake 10 minutes more.
Garnish with cinnamon and crushed graham crackers and serve.
Pumpkin Fudge
INGREDIENTS
3 1/2 c. white chocolate chips 1 (14-oz.) can sweetened condensed milk 1/3 c. pumpkin purée 1 tsp. pumpkin spice, plus more for dusting (optional) 1/2 tsp. pure vanilla extract Pinch kosher salt
DIRECTIONS
Line an 8”-x-8” pan with parchment paper and grease with nonstick cooking spray. In a large microwave-safe bowl, combine white chocolate and sweetened condensed milk. Microwave on medium power for 1-minute intervals, stirring after each minute, until smooth.
Fold in pumpkin purée, pumpkin spice, vanilla, and salt until smooth. Pour into prepared baking pan and place in refrigerator for 3 hours, or until fudge is set. Sprinkle with more pumpkin spice if using, cut into squares, and serve.
Bloomin' Apples
INGREDIENTS
Cooking spray
4 tbsp. melted butter
1 tbsp. packed brown sugar
1 tbsp. granulated sugar
1/2 tsp. ground cinnamon
4 apples
8 chewy caramel squares
Breyers Natural Vanilla ice cream, for serving
Caramel, for drizzling
DIRECTIONS
Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.
Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.
Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.
Serve warm with ice cream and drizzle with caramel.
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