As I write this in late September, I’m not sure what Thanksgiving will look like for my family. Will we gather at my parents’ house for lunch, followed by dinner at my grandmother-in-law’s house, as usual? Or will we “gather” on Google Hangouts?
My favorite Thanksgiving food is pumpkin streusel bars. I started making the recipe a few years ago in hopes of combining a bunch of things everyone in my family enjoys into one dessert. The crust of the bars is gingersnap cookies; the filling is cream cheese, Greek yogurt and pumpkin; and the topping is a streusel made from oats, cinnamon and brown sugar. We eat this instead of pumpkin pie now, and no one has complained.
1. Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. 2. Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour). 3. Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
1. Preheat the oven to 350 degrees F. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.
1. Heat oven to 425 degrees. 2. Mix sugar and cinnamon. Mix lightly through apples. Heap up in a pastry-lined, large 9-inch pie pan. Dot with butter. 3. Cover the edge with strip of aluminum foil to prevent excessive browning. 4. Bake 50 to 60 minutes.
1. Whisk together sugars, flour, salt and spices. Set aside. 2. Beat the pumpkin, evaporated milk and eggs. 3. Add dry ingredients to wet ingredients and beat until combined. 4. Place filling, covered, in the fridge while you prepare the crust. Chill for at least 30 minutes, though it’s best made a day in advance.