Thanksgiving Pumpkin and Walnut Desserts
A delightful blend of creamy pumpkin puree and crunchy walnuts, creating a comforting dessert perfect for Thanksgiving celebrations.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Canned or homemade organic is best.
- ½ cup walnuts, chopped Toasted walnuts enhance flavor.
- 1 cup all-purpose flour Can substitute with a gluten-free flour blend.
- 1 cup sugar Granulated sugar.
- ½ cup brown sugar Light or dark, depending on preference.
- ½ cup butter, softened Dairy-free alternative can be used.
- 2 pieces eggs Can substitute with flax eggs for vegan option.
- 1 tsp vanilla extract Pure vanilla extract recommended.
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt Kosher salt works well.
- 1 tsp cinnamon Can adjust to taste.
- ½ tsp nutmeg Freshly grated is best.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Gather and measure all ingredients.
Mixing
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing in the pumpkin puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined.
- Fold in the chopped walnuts.
Baking
- Grease and flour your baking dish.
- Pour the batter into the prepared dish and smooth the top.
- Bake for about 25-30 minutes, or until a toothpick comes out clean.
Cooling and Serving
- Allow the dessert to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Slice into squares and serve, optionally topped with whipped cream or cream cheese frosting.
Notes
Store in an airtight container in the fridge for up to a week. Can be frozen for longer storage.