west palm beach magazine
Thanksgiving
Day
“Dessert”
Recipe
T
his year, the turkey may seem like the star,
but everybody knows it’s all about the sweet
stuff. Go all out with these easy pies, cakes,
cookies and other decadent, fall-inspired treats.
Whether you prefer pumpkin or apple pie, dessert
just might be the best part about Thanksgiving
dinner.
No matter how stuffed your guests are after the
main meal, everyone will make room for these
stunning sweets. We have come up with this
stunning dessert by food blogger Lauren Brennan
that will be a beautiful addition to your holiday
table.
Here’s how to make it...
PUMPKIN PECAN COBBLER
This is pumpkin dessert mecca. It is like a pumpkin lava cake and cobbler love child. It’s got
all the yummy factors that I love in a dessert and uses ingredients that 99% you already
have in your pantry.
Ingredients
Produce
a 1/2 cup Pumpkin puree
Baking & Spices
a 1 3/16 cup All purpose
flour
a 2 tsp Baking powder
a 1/2 cup Brown sugar
a 1 tsp Cinnamon
a 1/2 tsp Cloves
a 1 1/4 cup Granulated
sugar
a 1/2 tsp Nutmeg
a 1/2 tsp Salt
a 1 1/2 tsp Vanilla
Oils & Vinegars
a 1/4 cup Butter or
vegetable oil
Nuts & Seeds
a 1/4 cup Pecans
Dairy
a 1/4 cup Milk
Liquids
a 1 1/2 cups hot Water
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour,
baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted
butter and vanilla together to combine. Pour wet
ingredients into dry ingredients and mix to create
a thick batter. Pour into a small 8-inch casserole
dish with high sides.
In a separate bowl, stir sugar, brown sugar and
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wpb magazine
pecans together. Spread over the top of the
batter evenly. Pour hot water over the entire thing
{WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a
baking sheet incase it bubbles over.}
Cool 5-10 minutes before serving. Serve with more
pecans and vanilla ice cream.
- premier lifestyle magazine in west palm beach