Happy Thanksgiving Class!
We will be learning about the American Thanksgiving traditions with Jeny, and we will also have a class cooking/speaking project. We will ask Class 6 to choose groups or 2 or 3 people and over the weekend get together to make one of these recipes. You can choose to video your experience, take pictures or write about it. Then in class, you will present your recipe and dessert, explaining how you made it to the class.
Afterwards we will enjoy a Thanksgiving dessert feast!
Here are 3 recipes:
- Traditional Pumpkin Pie
- Pumpkin Sugar Cookies
- Pumpkin Spice Cream Muffins
Traditional Thanksgiving Pumpkin Pie
- 15 ounces (one big cup) pumpkin puree ( Boil or Bake pumpkin pieces then puree)
- 1 large egg
- 3 egg yolks
- 1 can (15 ounces) sweetened condensed milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon all-spice or clove
- 1/4 teaspoon fine salt
- 1 package of pie crust (dough)
- Preheat the oven to 220 C degrees.
- Boil or bake the pumpkin, once it is soft peel and puree until smooth.
- Using the pumpkin puree, mix in the egg and egg yolks, mixing well.
- Add the sweetened condensed milk slowly, mixing as you go.
- Now, add all the spices and salt to the mixture. Mix very well!
- Have the pie crust ready in a pie pan ( if you want, you can pre-bake for a few minutes)
- Pour the mixture into the pie crust, tap it to make sure there are no bubbles.
- Place in the oven to bake for about 30 minutes, or until a knife comes out clean.
- Allow to cool, and store in fridge after it is completely cool until it is ready to eat.
- Decorate your pie with nuts, whipped cream or cinnamon before eating if you wish!
- Enjoy! Happy Thanksgiving!
Pumpkin Sugar Cookies
Similar Video for Pumpkin Sugar Cookies –
NOT EXACTLY THE SAME RECIPE
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 200 grams (14 tablespoons) butter at room temperature
- 2 teaspoons vanilla extract
- 1 egg yolk
- 1/2 cup 100% pure pumpkin puree ( Boil pumpkin and puree)
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- With your mixer on medium, mix together the butter and sugar until light and fluffy.
- Mix in the egg yolk, then vanilla, then pumpkin puree until well combined.
- Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
- Preheat your oven to 175 C degrees and refrigerate the cookie dough for 20 minutes.
- Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet and press down slightly. Space the cookies about two inches apart.
- Bake for 10 minutes, rotating the pan halfway through the baking.
- Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
Pumpkin Spice Cream Muffins
FOR THE MUFFIN BATTER
- 1 ¾ cups flour
- 2 tablespoons pumpkin spices ( 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon all-spice or clove)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 15 ounces pumpkin puree ( You will need to boil some pieces of pumpkin and puree)
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
FOR THE CREAM CHEESE TOPPING
- 1 8 ounce package cream cheese
- ¼ cup sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- Begin by preheating your oven to 190 C degrees. Line a muffin tin with paper muffin liners and set aside.
- Sift together the flour, pumpkin spices, baking soda and salt. Set aside.
- In large bowl, use a handheld mixer to beat together the pumpkin puree, sugar, and brown sugar. Beat in the eggs, vegetable oil, and vanilla.
- Next, blend in the flour mixture.
- Fill the paper muffin liners about ¾ way full and set aside.
- In a clean bowl, and with clean attachments on your handheld mixer, beat cream cheese until smooth. Add in the sugar, egg yolk, and vanilla; mix until incorporated.
- Use a tablespoon to scoop the cream cheese mixture onto the top of each muffin. Just spoon it over top – about one tablespoon for each muffin is fine.
- Use a toothpick to drag the cream cheese mixture through the pumpkin mixture. Be sure to drag the toothpick from side to side without spilling the batter over the side. Also, be careful to not touch the bottom of the paper liner, but go deep enough so that both batters are being slightly blended.
- Place the muffins in the oven on the middle rack and bake for 18 minutes. Allow to cool for two minutes in the muffin pan before transferring to a wire cooling rack to finish the cooling process.