Autumn offers so very many opportunities to make decadent desserts, its flavors so rich and warm and inviting. You’ve got pumpkin, apples, squash, pomegranates, dates, ginger and more (ok, ginger is kind of all-season, but oh, what it does for the autumn appetite)! We put our heads together to pick some of the very best for your Thanksgiving feast of any fall festivities. You can thank us later!

Pumpkin Cheesecake with Ginger Cookie Crust and Cinnamon Cream

Serves: 16

Prep Time: 25 min.

Bake Time: 55 min.

Chill Time: 4 hrs.

We’ve got absolutely nothing against classic pumpkin pie, but why not stretch your culinary cache and wow your guests with this recipe for pumpkin cheesecake with ginger cookie crust and cinnamon cream?

Ingredients:
    For the crust
  • 10 oz. ginger cookies such as ginger snaps (about 70), plus more for garnish, optional
  • 6 Tbsp. butter, melted
  • For the cheesecake
  • 4 8-oz. packages cream cheese, room temperature
  • 1¼ cups sugar
  • 2 Tbsp. flour
  • 2 tsp. vanilla extract (or vanilla bean paste)
  • ¼ tsp. salt
  • 4 large eggs
  • 1 cup canned or fresh pumpkin puree
  • 2 Tbsp. Market District pumpkin pie spice
  • For the Cinnamon Cream
  • ¾ cup heavy cream
  • 3 Tbsp. powdered sugar
  • ¼ tsp. cinnamon, plus more for dusting
Directions:

Preheat oven to 375°F. Place cookies in a food processor; pulse until finely ground. Add butter and pulse a few more times to combine. Press mixture evenly into a 10-inch spring form pan. Bake for 10 minutes; remove from oven and set aside. Turn oven to 325°F.

In a large bowl, beat cream cheese, sugar and flour. Add vanilla and salt; beat until smooth. Add eggs, one at a time, scraping down sides of the bowl after each addition. Pour ½ of the batter over baked crust.

Add pumpkin puree and spice to remaining batter in bowl and mix well. Pour mixture over plain filling and smooth with a knife.

Bake for 55 minutes, until center is just set. Remove from oven and place on a wire rack; run a paring knife along the sides of the cake to loosen edges; this will help prevent cracking while cooling. Cool on rack for about 1 hour. Next, loosely cover and chill in refrigerator for at least 4 hours.

Just before serving, whip heavy cream with sugar and cinnamon in a medium bowl until soft peaks form, about 1-2 minutes. Remove cake from pan and spread or pipe whipped cream over chilled cheesecake. Lightly dust with cinnamon and garnish with additional ginger cookies if desired.

Nutritional Information (Per serving):

Calories 450, Fat 31g, Sat. Fat 18g, Trans Fat 10g, Cholesterol 135mg, Sodium 290mg, Total Carbohydrate 36g, Fiber 1g, Sugars 28g, Protein 5g, Vitamin A 45%, Vitamin C 0%, Calcium 10%, Iron 6%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Rustic Apple Walnut Tart

Serves: 6

Prep Time: 15 minutes + 1 hr. chill time

Cook Time: 50 min.

Rustic is the perfect word. This lovely apple walnut tart brings all fall goodness together in one flaky, sweet and indeed, rustic delight!Of course, you’re making mashed potatoes, but why not put your own spin on it? Our caramelized leek and garlic mashed potatoes are a little different, deliciously so!

Ingredients:
    For Crust
  • 1¼ cups all-purpose flour, plus extra for rolling dough
  • ½ tsp. salt
  • 1 Tbsp. granulated sugar
  • 1 stick unsalted butter, cold
  • 2-3 Tbsp. ice water
  • 1 egg white
  • For Walnut Filling
  • 2 Tbsp. unsalted butter
  • ¾ cup walnuts
  • 2 Tbsp. Market District™ 100% pure maple syrup
  • For Apple Filling
  • 2-3 Granny Smith apples, peeled, cored and cut into ½ inch slices
  • 1 tsp. ground cinnamon
  • 1 tsp. real vanilla extract
  • 1 Tbsp. lemon juice
  • ½ cup granulated sugar
  • 2 Tbsp. Market District™ 100% pure maple syrup
Directions:

In a mixing bowl, combine flour, salt, and sugar; mix well. Add butter. Using a pastry blender, work butter and flour mixture together until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, working dough with hands or a spatula. Add just enough water to allow dough to come together. Work dough into a ball, wrap in plastic wrap; chill for at least 1 hour.

Preheat oven to 375°F. Melt butter in a small skillet; add walnuts and sauté 5-7 minutes over medium heat. Remove from heat and place walnuts in food processor with maple syrup. Pulse until a paste is formed. Set aside.

Combine apple slices, cinnamon, vanilla, lemon juice and sugar in a large bowl and mix well. Set aside.

Line a baking sheet with parchment paper. Remove dough from refrigerator and place on a lightly floured surface. Using a floured rolling pin, roll dough out into an oblong shape about 1/8 to 3/16 inch thick. Transfer dough to parchment lined baking sheet. Spread walnut paste in the middle of the dough, leaving about 2½ inches of bare dough all the way around the edge. Arrange apples in overlapping fashion atop walnut paste. Gently fold up edges of dough over the apples, leaving center open.

Whisk egg white with 1 teaspoon of water. Using a pastry brush, apply egg wash lightly over crust. Discard remaining egg wash. Bake tart for approximately 45 minutes, until crust is golden brown and center is bubbling.

Remove from oven and let stand for 15 minutes. Using a clean pastry brush, gently apply maple syrup over exposed apple pieces to glaze. Serve warm.


Pomegranate Yogurt Mousse

Serves: 6

Prep Time: 15 min.

Cook Time: 2 min. + 3 hr. chill time

A little on the lighter side, but no less flavorful, this pomegranate yogurt mousse is as beautiful as it is delightful!

Ingredients:
  • ½ cup Navitas Naturals® pomegranate powder
  • ½ cup sugar
  • 1 cup water
  • ¼ oz. envelope unflavored gelatin
  • 2 Tbsp. raspberry or blackberry preserves
  • 1 tsp. vanilla extract
  • 2 cups nonfat vanilla Greek yogurt
  • ½ cup pomegranate seeds for garnish
Directions:

Combine pomegranate powder and sugar in a small saucepan. Slowly whisk in water until dissolved. Sprinkle gelatin into mixture and let stand for a few minutes. Heat over medium, stirring, until gelatin is dissolved, about 2 minutes.

Remove from heat and stir in preserves and vanilla. Place yogurt in a large bowl; stir in pomegranate mixture until smooth. Divide mixture among 6 dessert dishes. Chill for about 3 hours, until mousse sets. Serve garnished with pomegranate seeds.

Nutritional Information (Per ⅔ cup serving):

Calories 190, Fat 0g, Sat Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 39g, Fiber 1g, Sugars 31g, Protein 9g, Vitamin A 0%, Vitamin C 6%, Calcium 8%, Iron 2%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.