Everyone knows the best flavors of Thanksgiving dinner come on the side...and for dessert.
To help you rock out T-day, we've got recipes for everything but the turkey—think cranberry sauce, roasted root veg, stuffing, and pumpkin pie—from San Francisco chefs and restaurants including Tartine's Liz Prueitt and Three Babes Bakeshop. Gobble gobble!
Pumpkin Pie a la Three Babes
(Courtesy of Smitten)
1 Pre-baked pie shell (allow to cool after prebaking)
15 oz freshly cooked pumpkin puree (you can also use canned organic pumpkin!)
1 ½ cups heavy cream
1 Tablespoon brandy
3/4 cup brown sugar
1 ¼ teaspoons cinnamon
1 ¼ teaspoons ginger
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1. Preheat oven to 350 degrees.
2. With an immersion blender, blend the eggs with the pumpkin, cream and bourbon.
3. In another bowl, mix the brown sugar together with the spices and salt, and then add into the pumpkin mixture and blend with the immersion blender.
4. Pour into pre-baked shell, and bake for about 45-50 minutes. Remove when the center is only slightly wobbly. Be sure to cool your pie completely before refrigerating it.
This article was originally published in November 2017.