Pumpkin & Sweet Potato Holiday Desserts

Pumpkin & Sweet Potato Holiday Desserts Recipe

The holiday season is hands down my favorite time of the year! Living far away from most of my family, it’s the one time of the year we all get together and I get to spoil my nieces and nephews. Of course being winter, we are always curled up with hot beverages and desserts are a must. As the resident baker, I’m always looking for new and improved ways to bring everyone’s favorite to the table without spending all my time in the kitchen. With some easy holiday entertaining tricks, like prepping ahead and making smaller portions of a variety of desserts, I am able to focus on what matters the most; spending time with them!

Pumpkin & Sweet Potato Holiday Desserts Recipe

This year, I’m whipping up a few classics with some twists to keep our dessert table interesting.

My father-in-law loves sweet potato pie and would seriously eat a whole pie if we let him. And my husband is all about the pumpkin pie. The rest of us girls (sister, sister-in-laws and grandmother) love our cakes and I always bring something decadent and seasonal. I love having a few different picks for each gathering so everyone can enjoy a bit of everything despite their specific requests. This year, a traditional sweet potato pie topped with fluffy maple marshmallow topping, a pumpkin maple tart with a spiced pecan crust, and a spiced pumpkin cake with brown sugar frosting will cover everyone’s favorites!

Pumpkin & Sweet Potato Holiday Desserts Recipe

My KitchenAid® Pro Line® Series 16-Cup Food Processor is super handy during the holiday season and is in over-drive mode. I always use the food processor to whip up a flaky buttery pie crust. The food processor cuts the butter quicker into the flour and this makes a big difference when you are making double batches of pie dough and you need to work fast.

Using the KitchenAid® Food Processor, pulse the flour, salt and butter until the mixture looks like wet sand.

Pumpkin & Sweet Potato Holiday Desserts Recipe

Drizzle some ice cold water, and process until dough starts to come together.

Pumpkin & Sweet Potato Holiday Desserts Recipe

Then simply turn out the dough onto a lightly floured surface and knead until it comes together in a ball. Just wrap in plastic wrap and chill until you are ready to assemble your pie. You can make this dough up to three days ahead. Keep it refrigerated. I love baking the pie the day before we gather. I just keep it refrigerated until a few hours before we are ready to serve it. As you can tell, I’m a huge fan of making different parts of my recipe ahead of time during the holiday season to make entertaining stress-free and ensure that I can focus on spending time with family and not in the kitchen.

Pumpkin & Sweet Potato Holiday Desserts Recipe

This classic pie crust is what I used for the sweet potato pie. I also used the KitchenAid® Food Processor to make the sweet potato pie filling. Making sweet potato puree from scratch is very easy and it’s a fresh component to make your pie delicious. Just pulse boiled sweet potatoes, buttermilk, butter and spices until smooth.

Pumpkin & Sweet Potato Holiday Desserts Recipe

Once smooth, pour into your prepared pie crust and bake for 50-55 minutes until set. I topped this classic pie with a marshmallow maple topping for an added bit of sweetness (and the wow factor!). The marshmallow fluff topping not only adds elegance, but it’s also a great flavor addition to the sweet potatoes.

Pumpkin & Sweet Potato Holiday Desserts Recipe

Pumpkin & Sweet Potato Holiday Desserts Recipe

While pumpkin pie is a classic for my family, I decided to make a pumpkin maple tart this year. The smaller tart makes it easier for me to slice up smaller portions to serve on a dessert table. Having desserts sliced up and plated on the table is a quicker way to have your guests enjoy treats. This pumpkin maple tart tastes just like your traditional pumpkin pie sweetened with maple. A spiced, nutty and hearty crust with pecans adds a layer of crunchiness to the tart.

Pumpkin & Sweet Potato Holiday Desserts Recipe

Nothing beats a moist spiced pumpkin cake during the holidays. This layer cake is packed with a rich pumpkin flavor, spices like ginger, cinnamon and cloves and it is frosted with a fluffy brown sugar swiss meringue buttercream. Swiss meringue buttercream is a light, not-too-sweet- frosting that is perfect for dense cakes. Made from whipping egg whites and sugar using the KitchenAid® Artisan® Series Stand Mixer, the fluffy frosting is also great to decorate cakes.

Pumpkin & Sweet Potato Holiday Desserts Recipe

Pumpkin & Sweet Potato Holiday Desserts Recipe

These classic desserts with twists will surely make your dessert table a favorite this holiday season.

What are some of your tips to entertain during the holidays with dessert?

Pumpkin Maple Tart with Spiced Pecan Crust

Makes 8 servings

INGREDIENTS

For crust

1 cup + 2 tablespoon all-purpose flour
1/4 whole wheat flour
1/4 cup pecans
1/2 teaspoon cinnamon
1/4 ground ginger
1/8 teaspoon cloves
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut in cubes

For filling

1 can (15-ounce) pumpkin puree (~2 cups)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
A pinch of cloves
1/2 cup maple syrup
4 large eggs, lightly beaten

DIRECTIONS

For crust

Prepare 1/2 cup ice-cold water and keep in fridge. In a KitchenAid® Pro Line® Series Food Processor, pulse the flours, pecans, cinnamon, ginger, cloves, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle 2-3 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until dough starts to come together. Remove dough from food processor and pat into a disk. Wrap in plastic wrap and chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature a few minutes before rolling out.

Preheat the oven to 375 degrees F. Roll out dough on a lightly floured surface into a 15 x 6-inch rectangle and fit into a rectangular tart pan. Trim off excess dough and poke the bottom with a fork. Fill crust with pie weights and bake on a baking sheet for about 15 minutes or until crust is lightly golden. Let cool completely.

For filling

In a medium bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, salt and cloves. Whisk in maple syrup and eggs until well combined. Pour the filling into the cooled crust and bake until just set, about 50-60 minutes. Transfer tart to a wire rack and let cool completely in pan, about 2 hours. Before serving, remove tart from pan and top with chopped pecans.

(Note: Crust can be made up to three days ahead. Tart can be assembled up to a day in advance. Keep refrigerated until ready to serve. )

Pumpkin Maple Tart with Spiced Pecan Crust Recipe

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Sweet Potato Pie with Maple Marshmallow Topping

Makes 1 9-inch pie

INGREDIENTS

For crust

1 1/2 cups all-purpose flour
10 tablespoons unsalted butter
1/2 teaspoon salt
Ice cold water

For filling

2 cups boiled sweet potatoes (about 3 medium potatoes)
1/2 cup unsalted butter, softened and cut in cubes
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1/2 cup buttermilk
2 eggs, lightly beaten

For maple marshmallow topping

3 egg whites, at room temperature
1/2 cup sugar
1/3 cup maple syrup

DIRECTIONS

For pie

Prepare 1/2 cup ice-cold water and keep in fridge. In a KitchenAid® Pro Line® Series Food Processor, pulse the flour, salt and butter until the mixture looks like wet sand. Drizzle some iced cold water, and process until dough starts to come together.

Then simply turn out the dough onto a lightly floured surface and knead until it comes together in a ball. Just wrap in plastic wrap and chill until you are ready to assemble your pie. You can make this dough up to three days ahead. Keep refrigerated

Roll out dough on a lightly floured surface into a 14-inch circle and fit into a 9-inch pie dish. Trim off excess dough and crimp edges. Chill dough while you prepare filling.

For filling

Preheat oven 375 degrees F. In the bowl of your food processor combine the boiled sweet potatoes, butter, brown sugar, cinnamon, nutmeg, ginger and half of the buttermilk. Pulse until smooth. Add in the rest of the buttermilk and eggs, and pulse until combined.

Pour filling into the chilled crust and place pie dish on a baking sheet. Bake pie at 375 degrees F for 10 minutes and reduce temperature to 325F and bake until just set (center jiggles slightly), about 50 minutes.

Let pie cool completely before topping.

For maple marshmallow topping

In the bowl of a KitchenAid® Stand Mixer, whip the egg whites until soft peaks form. Gradually add the sugar to the egg whites with the Stand Mixer on medium speed. Whip until stiff peaks form. Gradually add the maple syrup and beat for additional minute.

Top the marshmallow fluff onto cooled pie when ready to serve. Use a kitchen torch to toast slightly.

Sweet Potato Pie with Maple Marshmallow Topping Recipe

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Spiced Pumpkin Cake with Brown Sugar Frosting

Makes 1 8-inch cake

INGREDIENTS

For cake

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups packed brown sugar
4 large eggs, room temperature
3/4 cup vegetable oil
1 1/2 cups pumpkin puree
1 teaspoon vanilla extract
1/2 cup milk, room temperature

For brown sugar cinnamon swiss meringue buttercream

5 egg whites, room temperature
1 1/4 cup light brown sugar
2 cups (4 sticks) unsalted butter, room temperature
2 teaspoon vanilla extract
1 teaspoon ground cinnamon

DIRECTIONS

For cake

Preheat the oven to 325 degrees F. Butter and flour two 8-inch round cake pans. Line with parchment rounds and grease parchment.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

In the bowl of your KitchenAid® Stand Mixer, beat the brown sugar and eggs until light and fluffy. Gradually add in vegetable oil and mix until just combined. Beat in pumpkin puree and vanilla extract. Alternate the dry ingredients and milk, in three batches, and beat until combined between each addition.

Divide batter equally into prepared pans. Bake cake 40 to 45 minutes, until a cake tester inserted into the center comes out clean.

Let cakes cool in pan for at least 10 minutes before inverting onto a wire rack. Let cool completely before frosting.

For brown sugar cinnamon swiss meringue buttercream

Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.

With a Stand Mixer on medium speed, whisk egg white mixture 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.

Reduce speed to medium and switch to the flat beater attachment. Add butter, one piece at a time, beating well after each addition. Beat in vanilla and ground cinnamon.

Use immediately or store in an airtight container in fridge for up to a week.

(Note: Cake layers can be baked and frozen up to a week in advance)

Spiced Pumpkin Cake with Brown Sugar Frosting Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • grandbabycakes

    I love every single one of these!!! Wow!!!!

    • Zainab @ Blahnik Baker

      Thank you Jocelyn!

  • It ALL looks amazing!! Love that tart!!

    • Zainab @ Blahnik Baker

      Thanks Claire!

  • debattinella

    Great looking desserts Zainab!! Love that processor as well!

    • Zainab @ Blahnik Baker

      It’s very powerful 🙂

  • Sarah G

    GORGEOUS desserts! Those are truly outstanding!! Wow. I adore my Kitchenaid equipment. My mixer is one of my favorite possessions! 🙂

    • Zainab @ Blahnik Baker

      Right? My mixer is the star of my kitchen but not that I have the food processor I am in love!

  • Lisa Johnson

    Wow, I wish I was going to your house for the holidays!! Every one of these desserts is gorgeous and looks amazingly delicious!

    • Zainab @ Blahnik Baker

      You are welcome to come to my house!!

  • It Bakes Me Happy

    That Pumpkin Maple tart is calling my name, I just want to eat all the frosting on the beater!

    • Zainab @ Blahnik Baker

      I do love the tart too!!

  • These look stunning! You always have the best desserts Zainab!

    • Zainab @ Blahnik Baker

      Aly, thank you!!

  • WOW!!! I want all three desserts!! Perfect for Thanksgiving. . love love love!!

    • Zainab @ Blahnik Baker

      Thanks Alice!

  • Everything looks gorgeous, Zainab! Each one of these desserts is sure to impress all of your guests for Thanksgiving and I can’t wait to add them to my dinner menu! Thank you so much for sharing, they’re all perfect!

    • Zainab @ Blahnik Baker

      I hope you add one or two to your menu 🙂

  • WHOA! All of these look amazing, especially that sweet potato pie! I’ll be dreaming about that tonight!

    • Zainab @ Blahnik Baker

      Sweet potato pie is one of my favorites! Thank you!

  • Beautiful spread, Zainab! You always do such an amazing job! I would love a slice of each, please!

    • Zainab @ Blahnik Baker

      Thank you very much Ashley!

  • Alyssa Adams

    These desserts look amazing! I hope I have something like these desserts at my Thanksgiving!

  • These are some of the most gorgeous desserts I’ve ever seen! Love the fall flavors in all of them, but especially that pie!

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