by SallyCan
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my 22 recipes »
SallyCan's Notes:
Expand¾ c gingersnap or spice cookie crumbs Ask a question about this ingredient
2 T melted butter Ask a question about this ingredient
4 oz cream cheese, softened Ask a question about this ingredient
½ c sugar Ask a question about this ingredient
3 eggs, slightly beaten Ask a question about this ingredient
1 c pumpkin (canned or fresh roasted and mashed) Ask a question about this ingredient
¼ tsp ginger Ask a question about this ingredient
½ tsp cinnamon Ask a question about this ingredient
Pinch of cloves Ask a question about this ingredient
½ tsp vanilla and 1 T Frangelico, or 1 tsp vanilla Ask a question about this ingredient
¾ c cream (or half and half, or milk) Ask a question about this ingredient
2 c pieces of stale baguette or white bread, crusts removed and shredded into ½ -1” pieces Ask a question about this ingredient
¾ c caramel sauce, canned or recipe below (calls for 1 c sugar and ¾ c heavy cream), at room temperature, plus another ½ c for serving Ask a question about this ingredient
3 T butter Ask a question about this ingredient
6 c peeled, sliced apples Ask a question about this ingredient
¼ c sugar Ask a question about this ingredient
1 tsp cinnamon Ask a question about this ingredient
¼ tsp nutmeg Ask a question about this ingredient
1/8 tsp allspice Ask a question about this ingredient
1 c chopped pecans Ask a question about this ingredient
3 T butter Ask a question about this ingredient
¼ c sugar Ask a question about this ingredient
4 T dark corn syrup Ask a question about this ingredient
1 c whipping cream Ask a question about this ingredient
3 T Frangelico and 1 T confectioners sugar (or 1 tsp vanilla and 3 T confectioners sugar) Ask a question about this ingredient
To make caramel sauce: in a heavy saucepan combine 1 c sugar with ½ c water. Cook on a medium heat, stirring constantly, until it become an amber color. Remove from heat and very carefully (very carefully! I still have a caramel scar on my hand from when I was 14!), stir in ¾ c heavy cream a few tablespoons at a time, and ½ tsp vanilla. Cool to room temperature and then refrigerate.
Ask a question about this stepPreheat oven to 375
Ask a question about this stepPut cookie crumbs in bottom of 8” square glass baking pan. Pour butter over crumbs, and mix together thoroughly with a fork, and press them gently together, covering the bottom of the pan. Gently spread shredded bread on top of the cookie crumbs, making sure that you don’t disrupt them.
Ask a question about this stepBeat softened cream cheese with ½ c sugar. Add eggs in two or three batches, beating after each addition. Mix in pumpkin, ½ tsp cinnamon, ¼ tsp ginger, and a pinch of cloves. Add vanilla and Frangelico (or just vanilla) and cream.
Ask a question about this stepCarefully and evenly pour pumpkin mixture over the bread crumbs, again making sure that you don’t disrupt the cookie layer.
Ask a question about this stepBake at 375 for about 35 minutes, until it is puffed and custard is firm and cooked in the center (you’ll need a few more minutes for a doubled recipe). Remove from oven and let cool to room temperature.
Ask a question about this stepPour ¾ c caramel sauce over pumpkin custard. Refrigerate until caramel sauce is firm.
Ask a question about this stepIn a large frying pan, melt butter. Add apples and toss with ¼ c sugar. Cook on a med low heat until apples are softened and begin to turn golden brown. Add 1 tsp cinnamon, ¼ tsp nutmeg, and 1/8 tsp allspice. Remove from heat and cool in refrigerator.
Ask a question about this stepWhen apples have cooled, carefully and evenly spread them over caramel layer.
Ask a question about this stepIn clean frying pan, melt 3 T butter. Add pecans and ¼ c sugar, stirring to coat them evenly. Cook on a low heat, stirring, until sugar begins to melt and the nuts begin to brown. Mix in corn syrup a tablespoon at a time, and continue to cook and stir until sugar and cornstarch form a sticky coating on the nuts and they begin to stick together. Watch them carefully so they don’t burn.
Ask a question about this stepSpread the candied nuts over the apple layer. Refrigerate until ready to serve. Can be served cold, at room temperature, or warmed in a 300 oven for about 20 minutes.
Ask a question about this stepBeat whipping cream until soft peaks form then add confectioners sugar and Frangelico, or confectioners sugar and vanilla. Beat again, until stiff peaks form.
Ask a question about this stepServe with Frangelico whipped cream and extra caramel sauce.
Ask a question about this stepCan also be made in individual ramekins.
Ask a question about this stepThe plate is nothing fancy, just a Pottery Barn dessert plate. Over the top ~yep! Tiramisu and bread pudding do sound good...
decadent SallyCan! I love all the nuts and caramel with the apple.
Gorgeous! I like your nod to sentimentality. You're much nicer in that regard than I am. (My T-Day guests get whatever I feel like making, which often doesn't taste anything like Thanksgiving . . . . ) ;o)
Thanks, though I'm sure that your T-Day guests have nothing to complain about!
I'm putting a smoked turkey part into a standard Alsatian choucroute this year for my T-Day. Trying to decide whether also to roast a small "conventional" turkey as well . . . . . probably will, but only to create good leftovers. ;o)
Peter works for food52 and thinks up ways to make the website better.
luv the plate in the photograph. what is the pattern? this sounds so over the top holiday dessertish i can barely stand it. already committed to a tiramisu and a bread pudding...