MINI THANKSGIVING DESSERTS

Looking for Thanksgiving dessert ideas that are mini, easy, and COVID-friendly (i.e. single serve)? We have you covered. Mini pumpkin crème brûlée, mini apple tarts, mini pumpkin pies, mini pumpkin pie custards, oh my! And best of all, each recipe requires very few ingredients because, wow, I made the mistake of stopping at the grocery store on the way home from work yesterday to grab cold Corona beer that we “needed” to accompany our Taco Tuesday dinner. The COVID-grocery store line wrapped down the sidewalk and around the corner. And, yes, I still waited because Taco Tuesday…

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While easy and quick to make, these mini Thanksgiving desserts do require some kitchen tools. Ramekins. Our hint, collect ramekins by buying certain ready made food items at Metropolitan Market. You not only get to skip cooking a meal, but you get to keep the ramekin. Pre-COVID you could also return each ramekin for $1 store credit, but I am guessing such exchanges are now on hiatus. Mini pie maker (similar linked here). Ryan was VERY excited that this appliance which is stored in our garage was getting some long overdue use. I mean, who else stores infrequently used kitchen appliances in their garage? And, last but not least, a kitchen blow torch because who doesn’t want to use a blow torch to make dessert?!?!

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We also highly recommend making our mom’s whip cream to accompany each of these desserts (with an electric hand mixer, simply whip heavy cream until it forms stiff peaks then add powdered sugar and vanilla to taste), the canned stuff just doesn’t compare. 

Mini Pumpkin Crème Brûlée

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INGREDIENTS

• 1/2 cup granulated sugar
• 5 egg yolks
• 1 1/2 cups heavy cream
• 1 cinnamon stick
• 1/4 tsp. freshly grated nutmeg
• 1 tablespoon vanilla
• 3/4 cup pumpkin purée
• 4 teaspoon superfine sugar reserved for top of brûlée

DIRECTIONS

1. Preheat oven to 325 degrees.
2. In a heatproof bowl, whisk together the sugar and egg yolks.
3. In a saucepan, combine the cream, cinnamon stick, nutmeg and vanilla, and bring to a simmer.
4. Once the cream mixture has simmered, slowly pour the mixture through a fine-meshed sieve into the heatproof bowl with yolks and sugar while whisking to keep the egg yolks from cooking. (It really helps to have a second set of hands for this step.) Then, whisk in the pumpkin purée.
5. Divide the mixture among four 8-oz ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set (about 35 minutes).
6. Transfer the ramekins to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours or up to 3 days.
7. Just before serving, sprinkle 1 teaspoon superfine sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns.
8. Serve immediately.

Recipe by Karen Mordechai of Sunday Suppers posted on Cup of Joe here

Mini Apple Tarts

INGREDIENTS  

• 1 whole sheet Pepperidge Farms puff pastry cut into rectangles
• 1/2 brown sugar
• 1 tsp vanilla
• ½ lemon juiced
• 1/4 teaspoon salt
• 2 whole apples cored, halved and sliced thinly, but not peeled
• 1 tablespoon butter, chopped into small pieces
• Store-bought caramel sauce for serving (if desired)
• Powdered sugar to sprinkle on top (if desired)

DIRECTIONS

1. Preheat the oven to 425 degrees F.
2. Place the puff pastry rectangles onto a parchment lined baking sheet. Add the sugar, salt, lemon juice and vanilla to the apples. Stir to combine. Allow to sit for a few minutes.
3. Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Dot the top with little bits of the butter. Bake until the pastry is puffed and golden brown, about 20 minutes.
4. Remove from the pan immediately and place on a serving platter. Sprinkle with powdered sugar and serve with caramel sauce on the side.

Recipe Adapted from Whats Gaby Cooking

Mini Pumpkin Pies

INGREDIENTS

• 1 sheet pie crust
• 1 can pumpkin
• 1 can evaporated milk
• 2 eggs, beaten
• 2 tsp pumpkin pie spice
• Whip cream for serving

DIRECTIONS

1. Cook according to mini pie maker directions (about 12 minutes)
2. Makes four mini pies with a lot of left over pie filling.

And with the left over pumpkin pie filling from your Mini Pumpkin Pies, make Pumpkin Pie Custard! Aka the gluten free (no crust) version of pumpkin pie.

Mini Pumpkin Pie Custards

INGREDIENTS

• Leftover pumpkin pie filling
• Cornstarch
• Maple syrup

DIRECTIONS

• To the left over pumpkin pie filling, add 2 teaspoons of corn starch and a few tablespoons of maple syrup.
• Whisk and then pour into four white ramekins.
• Bake at 350 for 45 minutes.
• Serve with another dollop of whip cream! 

Recipe adapted from CupcakesandKaleChips

At last but not least, for someone who is extra short on time but looking for a COVID-friendly pumpkin pie dessert, buy a pre-made pumpkin pie and use a small biscuit cutter to cut small bites of pie out of the store bought pie. Again, top with a bit of whip cream and you have mini 3-bite pumpkin pies in a matter of minutes! Tasty, cute, and no sharing of germs or utensils required! 

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Are you in charge of making dessert for Thanksgiving this year? If you try any of our mini, COVID-friendly Thanksgiving desserts, please take a picture and tag us at @letswineaboutitsister. We would love to see what you are baking!