After The Bird: Thanksgiving Desserts

The wishbone’s been snapped, belts are unbuckled, and the gravy boat has run aground. It’s time for dessert. While Pecan, Apple, and Pumpkin pies are mandatory, we’ve got well-spiced ideas to tastefully ruffle some turkey feathers.

Pumpkin Pie Ice Cream

Pumpkin SpIce Cream anyone? When pies, lattes, cupcakes, lip balm, and scented candles just aren’t enough, try a scoop of this.

All jokes aside, this ice cream is delicious and relevant. You’ll instantly recognize the spice bouquet of cinnamon, allspice, nutmeg, ginger, mace, and cloves.

Use fresh pumpkin for best results. Our recipe calls for acorn squash, but any kind will work. Butternut is another good variety to use.

This recipe is rich. One small scoop per guest is a good serving. The squash purée adds noticeable flavor and a smooth texture to the ice cream.

 

Spiced and Candied Pecans

We bent the rules by leaning on a recipe from National Pecan Day. These pecans are a sweet and spicy bite after a big Thanksgiving meal.

Saigon Cinnamon’s strong flavor pairs well with the buttery flavor of pecans. The cayenne pepper in this recipe is just enough to warm the palate. Most people won’t notice it’s there at all, but you’d be able to tell if it wasn’t.

These pecans are addicting on their own, but are better when crushed over ice cream, cakes, and pies.

Garam Masala Poached Pears

Poached pears are a seasonal dish overlooked during Thanksgiving. There’s something about them that makes people think you really know what you’re doing—especially if you refer to them as Poire à la Beaujolaise. Funny thing is that they’re easier than pie.

We’ve been using Garam Masala in more sweets than you’d expect. Our new Cocoa Masala Hot Chocolate Mix and our recipe for Garam Masala Brownies prove this curry blend has a sweet side.

As with the Pumpkin Spice Cream, choose your favorite variety of pears for this recipe. We used Bartlett, an easily available pear that’s good for cooking. Select firm, unripe pears for this recipe. Poaching pears is actually an old trick for using unripe pears at the end of the growing season.

You can serve these pears at room temperature, but heat the syrup before serving. Warming it brings the aromatics back to the front.

What spicy Thanksgiving desserts do you have planned for this year? Pumpkin Upside Down Cake? Cranberry Crème brûlée? If you have any pleasant surprises at the dessert table, feel free to share your recipe with us!

 


Geoff Marshall is Web Content Manager at the Spice House. He loves writing stories and recipes for the blog. When he’s not nose deep in one of Tom and Patty’s many spice encyclopedias, you’ll find him daydreaming of dinner prep or riding his bicycle.

 

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