Canadian Thanksgiving is this weekend and I love that it’s unofficially the kickoff holiday for the festive season. I have vivid memories of Thanksgiving dinners at my Grandparent’s growing up, the house filled with family and friends, the table filled with turkey, cabbage rolls, potatoes and gravy, and delicious homemade pumpkin pie. I remember going to the park with my fellow cousins and jumping in the leaves that my Grandpa had raked up. It’s safe to say that I’m ridiculously excited to stuffing my face spending time with loved ones this coming weekend. While typically Thanksgiving is only complete once that pumpkin pie has made it’s way into your belly, I wanted to share some less traditional Thanksgiving options that are equally delicious, but perhaps a touch less intimidating than rolling out that pastry.
This Pumpkin Cheesecake with Gingersnap Pecan Crust is what dreams are made of. You’ll have to prepare the night before as the cheesecake needs the night in the refrigerator to set, but the extra wait time is offset by how simple it is to make. I think we could all agree, a dessert that we can bake a day or two ahead is ideal when preparing for the big day.
I know that traditionally gingerbread is more Christmas than Thanksgiving, but the spiciness of these Gingerbread Cupcakes with Candied Ginger are a nice end to a feast, and who doesn’t love gingerbread any time of year?! I know there are a few souls out there to whom pumpkin doesn’t speak to them, gasp, I know, and the deliciousness and holiday feel of these cupcakes makes it less of a letdown when there’s no pumpkin pie served at the table.
I’ve made this Spiced Pumpkin Layer Cake multiple times, and every time I ask myself why I don’t make it more often. It’s from the Epicurious Cookbook, and I found the recipe online here, although it should be noted I eliminated the coconut, orange peel and raisins. What can I say, I don’t like distracting from the pumpkin. It’s topped with cream cheese frosting with a dash of cinnamon and it’s a wonderful departure from the traditional pumpkin pie.
Now that there’s little ones running around in the family, it’s nice to bring something to the table that’s a touch more exciting for them than pie. These Caramel Pumpkin Cupcakes do just the trick, they’re topped off with a tangy cream cheese frosting and drizzled with caramel. I have yet to meet a little one who doesn’t like cupcakes, or at least the idea of cupcakes.
I made these Turkey Cake Pops one year, with inspiration from the Cake Pop Queen, Bakerella, and let’s just say they were almost too perfect to eat, almost. I’m a sucker for a good take home, and that’s honestly what I love most about laboring over a batch of cake pops. Well that and the fact you can create something very much on theme for the event, and there’s always a wow factor, even from the over 18 crowd.
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