Thanksgiving will be here before you know it. It’s never to late to remember all that we are thankful for. While I’ve never been in charge of the entire Thanksgiving meal (and am so impressed by those who do it all), I try to play some part in the festivities. Last year I focused on setting the stage with all the decor. We celebrate Thanksgiving with my in-laws. They have a beautiful barn & lots of land where we set up to enjoy one another’s company and cooking victories. It’s beautiful.
While I plan to assist in decorating again this year I also wanted to contribute to the menu. I’ve decided I’m focusing on dessert, because, let’s face it…we all love dessert! I’ve done a little research and after some taste testing approval by III, my menu additions will be:
Let’s start with the Gingersnap Pumpkin Pie.
Gingersnap Pumpkin Pie Ingredients:
3 Tbsp. Country Crock Spread | 2 Tbsp. Sugar | Gingersnap Cookies |
12 oz. Evaporated Milk | 1 Tsp. Vanilla | 1 Tbsp. Corn Starch | 1.5 c. Pumpkin Puree | 1/4 Tsp. Salt |
1/4 Tsp. Nutmeg | 1 Tsp. Cinnamon | 1 egg | 2 egg whites | 3/4 c. brown sugar |
After spraying my pie pan with cooking spray, I preheated the oven to 325 degrees. In my food processor I placed about 20 gingersnap cookies and went into chopping mode.
I ended up chopping for two rounds until I had about 2 cups of crush gingersnaps.
You’ll need to melt down the 3 tbsp. of Country Crock Spread to mix with the crushed gingersnaps. Also mix in 2 tbsp. of granulated sugar.
Then press into the bottom of your pie pan (or mini canning jars if you’re trying the mini pies) & up the sides.
Bake the crust at 325 degrees for 5 minutes. While the crust is baking, mix the remaining ingredients together and then pour into the slightly baked crust.
For the full pie bake on 325 degrees for 1 hour. For the mini pies bake 35 minutes (or until a toothpick comes out clean). Allow to cool.
Then, if you are so inclined top with whipped cream and a gingersnap cookie.
If you plan on gifting your mini pumpkin pies, you can attach the lid & add a cute little “give thanks tag.”
Aren’t they cute???
. . . . .
My Mama’s Apple Pie is one of the easiest and most delicious dessert recipes I know!
You only need 5 ingredients, and I’m willing to bet you just might have them on hand!
My Mama’s Apple Pie Ingredients:
Pie Crust | Country Crock Spread | Canned Apple Filling | Equal Parts Sugar & Flour |
Preheat the oven to 350 degrees. Then place the first layer of apples in your pie shell and top with some cinnamon sugar. Then add another layer of apples & repeat the cinnamon shaking. You can never have too much cinnamon!
For the crust mix together equal parts flour and sugar. For these two mini pies I used 4 tbsp of sugar and
4 tbsp. of flour. Next, cut up about 2 tbsp. of Country Crock.
Place on top of your sugar/flour mixture.
These mini apple pies need to bake at 350 degrees for about 30 minutes. I find that they taste best with vanilla ice cream :o)
I hope everyone at Thanksgiving enjoys these mini desserts as much as the Mr. and I do :o) I’m so thankful for delicious treats that come in small packages!!
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.