Thanksgiving Dessert Recipes 2015
In 2015, I found myself in a culinary adventure, exploring a variety of Thanksgiving dessert recipes that left my guests asking for more. It was a year where traditional met innovation, and the results were nothing short of spectacular. From classic pumpkin pies to unique twists on apple crisp, the Thanksgiving dessert scene was truly a feast for the senses.
Thanksgiving is a time for family, gratitude, and of course, delicious food. But let’s be honest, it’s the desserts that often steal the show. In 2015, I discovered recipes that not only satisfied the sweet tooth but also added a dash of creativity to the Thanksgiving table. It was a year of experimenting with flavors, textures, and ingredients, resulting in desserts that were as visually appealing as they were tasty.
The year 2015 was a game-changer for me when it came to Thanksgiving desserts. I pushed the boundaries of traditional recipes, incorporating new elements that took my desserts to a whole new level. Whether it was adding a hint of bourbon to my pecan pie or substitifying the regular crust with a gingersnap one for my pumpkin pie, 2015 was a year of culinary exploration and excitement.
In 2015, I threw caution to the wind and embarked on a culinary adventure. Following the traditional path wasn’t on my Thanksgiving agenda that year. Instead, I decided to dive headfirst into the world of innovation, experimenting and moulding new dessert recipes for the holiday season.
That year, I introduced a new twist to the ever-popular pecan pie; a healthy glug of bourbon. This wasn’t a whimsical decision. Rather, it stemmed from multiple tastings and careful deliberations about how to achieve that perfect balance of flavors. Challenge accepted and, most definitely, challenge conquered. I’ve created something spectacular: bourbon-infused pecan pie. The taste? Unforgettable.
Following the miraculous success of the pecan pie, I craved a companion dessert that’ll tick off all the right boxes:
- Unforgettable taste profile
Thus, I transformed the stand-alone traditional pumpkin pie to an innovative dessert. Instead of the classic dough, I incorporated a gingersnap crust that took the pumpkin pie to a whole new level.
Allow me to recapitulate. 2015’s Thanksgiving dessert revamp was far off from being an experiment. It was a culinary exploration that resulted in spectacular desserts, bringing both joy to the eyes and delight to the taste buds. We ventured outside our comfort zone. Combined ingredients that seemed like risky pairings, and opened up a whole new world of dessert possibilities.
The revamped dessert recipes from Thanksgiving 2015 taught me a much-valued lesson. Sometimes it’s essential to step out of traditional boundaries and embrace the new, the exciting. The less traveled path often leads to exceptional discoveries – or in this case, delicious desserts. It’s powerful how the right ingredients, combined in unique ways, create a culinary symphony.
Traditional Thanksgiving Desserts
When I think back on the distinct flavors and the warm memories associated with Thanksgiving desserts, three traditional dishes stand out: Pumpkin Pie, Pecan Pie, and Apple Pie. Though traditional, they’ve evolved throughout the years, and in 2015, I added my twist to them, revamping the classics for a modern feast.
Classic Pumpkin Pie
Pumpkin pie is arguably the quintessential Thanksgiving dessert. However, I decided a revamp was in order. I took the standard pumpkin pie and gave it a much-needed facelift by using a gingersnap crust. The spicy crust paired wonderfully with the creamy, sweet pumpkin filling, providing a wonderfully satisfying contrast for your tastebuds. Every bite was a symphony of flavors – warm, spicy, and sweet, blending together harmoniously.
Next on the list was the pecan pie. Now, pecan pies are known for their rich, buttery crust and delectably sweet filling. Of course, being someone who loves to play around with flavors, I couldn’t leave well enough alone. So, I decided to infuse the traditional pecan pie with bourbon. Yes, bourbon-infused pecan pie was the result of my experiment, and it was glorious. The crust was still the buttery, tender crust we all know and love but the filling? Oh, that was another story altogether. The bourbon cut through the sweetness, balancing it perfectly – making each slice of pie a delight to savor.
Lastly, but certainly not least, comes the apple pie. As American as it gets, the apple pie is the staple of any traditional Thanksgiving feast. In 2015, I went for an ‘Apple Tart Tatin.’ Instead of a conventional double-crust, I used a simple puff pastry layer, which made for a wonderfully flaky crust. I caramelized the apples before going into the oven, giving them a beautifully rich flavor and a succulent, tender texture – a surprising, yet pleasing twist for an apple pie lover.
Bob Duncan is the lead writer and partner on ConversationsWithBianca.com. A passionate parent, he’s always excited to dive into the conversation about anything from parenting, food & drink, travel, to gifts & more!