We’ll start our review of Thanksgiving dinner with the usual ending – the desserts. I made three desserts in total – a couple of squash custard pies, a caramelized nut tart, and a Sara Lee Blueberry pie. I’ll skip the pic of the blueberry pie since I’m sure everyone has seen one at one time of their life.
I got the idea for the caramelized nut tart from this post at Simply Recipes, and let me tell you – words can’t describe the great flavor of this. It’s like the part that makes sticky buns good condensed into tart form. Of course, I’ve always had a thing for caramel and nuts together, so… For some reason, this one didn’t go over too well, so lucky me has tons of leftovers. 🙂 Probably because there was what everyone though was pumpkin pie to be had.
The other dessert that I made from scratch was Brown Sugar Squash Pie. It’s a great custard pie that I made with butternut squash from the CSA box, and it tasted like a cross between sweet potato and pumpkin pie, only with better flavor. I always find the spices in both a bit overwhelming, but this recipe was a nice balance. I will definitely make this again, it came out perfectly. My only change to the recipe was that I used refrigerated pie dough instead of homemade. This went over like gangbusters, my guests went through an entire pie in 10 minutes flat. 🙂
I definitely should do more baking. As a matter of fact, I need to start my Christmas baking soon. Haven’t decided what to make yet.