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Thanksgiving Day Desserts

  • Mini Libby's Pumpkin Pie // Blue Velvet Cupcakes // Cookies and Cream Cheesecakes 


    Mini Libby's Pumpkin Pie
    4 - large muffin sized pies
    Ingredients
    • 3/4 Cup White Sugar
    • 1/2 tsp Salt
    • 1 tsp Ground Cinnamon
    • 1/2 tsp Ground Ginger
    • 1/4 tsp Ground Cloves
    • 2 Eggs
    • 1 Can Pumpkin Puree
    • 1 Can Evaporated Milk
    Instructions
    1. Preheat oven to 425 degrees.
    2. Mix together dry ingredients.
    3. Beat eggs lightly in large bowl. Stir in pumpkin puree and sugar-spice mixture. Gradually stir in evaporated milk.
    4. Pour into shells.
    5. Bake for 15 minutes.
    6. Reduce to 350 and bake for 30 - 35 minutes
    7. Let cool for 2 hours.
    8. Serve immediately following or refrigerate.

    Pie Crust
    Ingredients
    • 2 1/2 Cups All-Purpose Flour
    • 1 1/2 TBSP White Sugar
    • 1 1/4 tsp Salt
    • 2/3 Cup Vegetable Shortening; Frozen
    • 1/2 Cup Chilled Butter; Cut up
    • 6 TBSP Ice Water
    • 2 tsp Apple Cider Vinegar
    Instructions
    1. In food processor blend flour, sugar, and salt. Add shortening and butter. Pulse into coarse meal.
    2. Transfer to bowl.
    3. Mix ice water and vinegar then pour over mixture. Stir with fork until moist clumps form. Add more ice water if dry.
    4. Gather into 2 balls and flatten into discs. Wrap in saran wrap and chill for 30 minutes.
    5. Pre-bake if necessary at 450 for up to 15 minutes.

    Cookies and Cream Cheesecake
    Makes 30 cupcake sized cheesecakes
    Ingredients
    • 42 Oreos; 30 whole and 12 coarsely chopped
    • 2 lbs Cream Cheese
    • 1 Cup White Sugar
    • 1 tsp Vanilla Extract
    • 4 Eggs; lightly beaten
    • 1 Cup Sour Cream
    • Pinch of Salt
    Instructions
    1. Preheat oven to 275 degrees.
    2. Line cupcake apn with liners and place 1 whole cookie in each liner.
    3. On medium-high speed beat cream cheese until smooth. 
    4. Gradually add sugar. Beat until combined.
    5. Add vanilla.
    6. Drizzle in eggs a bit at a time.
    7. Add sour cream and salt.
    8. Stir in chopped cookies by hand.
    9. Fill liners almost to the top.
    10. Bake 22 minutes. Rotating halfway through.
    11. Transfer to wire racks to cool.
    12. Refrigerate for 4 hours before serving.

    Blue Velvet Cupcakes
    Ingredients
    • 2 Cups White Sugar
    • 2 Sticks Butter
    • 2 Eggs
    • 1 TBSP Cocoa Powder
    • Wilton Royal Blue and Purple Gel Coloring
    • 2 1/2 Cups Cake Flour
    • 1 tsp Salt
    • 1 Cup Buttermilk
    • 1 tsp Vanilla Extract
    • 1/2 tsp Baking Soda
    • 1 TBSP Vinegar
    Instructions
    1. Preheat oven to 350 degrees.
    2. Add eggs one at a time.
    3. Mix cocoa and food coloring. Then add to sugar mixture.
    4. Sift flour and salt then add to sugar mixture. Alternating with buttermilk.
    5. Combine baking soda and vinegar then add to batter.
    6. Bake 25-30 minutes
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Mini Libby's Pumpkin Pie // Blue Velvet Cupcakes // Cookies and Cream Cheesecake
Published: March 25, 2012
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