When preparing your Thanksgiving feast this year, take some time to reconsider how and what you serve for dessert. Often after a big meal, a full slice of pie or cake is daunting and all the work that goes in to making them ends up being eaten as take-away by guests.
As an alternative, consider mini versions of some of your favourite fall desserts. These are two of the favourites in our family
These cheesecakes are the perfect way to end your Thanksgiving meal. Begin with a crust made of gingersnaps, a smooth filling with all the flavours of pumpkin pie and top it with cool, creamy whipped cream.
- 24 Gingersnaps, crushed
- 3 Tbsp Melted Butter
- 8oz Cream Cheese
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Sugar
- 1/2 Tsp Vanilla
- 1/2 Tsp Cinnamon
- 1/2 Tsp Pumpkin Pie Spice
- 1/4 Tsp Salt
- 1 Egg
- Whipped Cream for Topping
- Combine gingersnap crumbs and melted butter in a bowl. Spray Mini Cheesecake pan. Press 1 Tbsp into each cavity.
- Preheat oven to 350 degrees F
- Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with an electric mixer on medium until well blended. Add egg and beat just until blended.
- Spoon cream cheese mixture into prepared pan
- Bake for 20-25 minutes until cheesecakes are set
- Remove from oven and let cook in pan for 30 minutes, then refrigerate for at least 2 hours
- Top with whipped cream
A truly Canadian treat, mini butter tarts are a great addition to the Thanksgiving dessert table. You can make your own pie crust for these tarts or use the frozen ready-made mini pie shells to save time. And while the recipe calls for raisins or currants, feel free to substitute walnuts or pecans or leave them out completely. There are no rules when it comes to Butter Tarts (despite what some people might say).
- 18 Mini Pastry Shells
- 2 Tbsp Butter
- 1/2 Cup Brown Sugar
- 1/2 Cup Golden Corn Syrup
- 1 Egg
- 1 Tsp Vanilla
- 1 Tsp White Vinegar
- 1/4 Cup Currants or Raisins
- Pinch of Salt
- Preheat oven to 400 F
- In a microwave bowl, soften 2 Tbsp of butter and whisk together with the brown sugar until creamy
- Add the corn syrup, egg, vanilla, vinegar and salt and mix well
- Put a few currants or raisins into each tart shell
- Divide the sugar mixture between the pastry shells
- Bake for 12-15 minutes until filling is golden and bubbly
- Remove from oven and let cool