Auston Woods Apartment Homes Blog

Around Charlotte, everyone is getting ready for their annual Thanksgiving feast is approaching, and the desserts are just as good as the meal. Thanksgiving dessert always means the classic array of pies. Apple, mince, pumpkin and a variety of other sweet delights bring the Thanksgiving dinner to a glorious close.

Are you doing your Thanksgiving cooking in your apartment in Charlotte, NC? Want an alternative to classic Thanksgiving pies?  Gingersnap pumpkin pie, rustic apple tart and pumpkin bread pudding are new twists on old favorites. They travel well, or they can be prepared the night before. Certainly, they will be enjoyed by friends and family.

Gingersnap Pumpkin Pie

Ingredients
1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 cup cold milk
2 packages (3.4 ounces each) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1teaspoon pure vanilla extract
1 teaspoon ground cinnamon

Directions
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 degrees for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.

In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.

In a small bowl, beat milk and pudding mixes for 1 minute. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight.

Garnish with additional whipped topping if desired.
 
Rustic Caramel Apple Tart

Ingredients
2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6 teaspoons ice cold water
1 teaspoon vanilla extract
Filling
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
Topping
1 teaspoon sugar
1 teaspoon ground cinnamon
2 tablespoons caramel ice cream topping, warmed for drizzling

Directions
In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
 
On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 inches of the edges. Fold up edges of pastry over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling.

Bake at 400 degrees for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Pumpkin Bread Pudding

Ingredients
8 ounces crusty bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional

Preparation
Butter an 11x7-inch baking dish. Heat oven to 350 degrees.
In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.