It’s that time of year again. Get ready for Dunkin’s fourth annual Dunksgiving! It’s Thanksgiving, Dunkin’ Donuts style.

Every year, we come together in the Dunkin’ Culinary Team to create traditional Thanksgiving dishes with a Dunkin’ twist. We are giving YOU the recipes so you can join in on the fun. From Bold Breakfast Black™ Tea Spice Cranberry Sauce to Dark Roast Coffee Marinated Brussel Sprouts, you won’t want to miss the feast.

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For a behind-the-scenes look inside the Dunkin’ Culinary Test Kitchen, follow along on our Snapchat (dunkindonuts) and Instagram stories throughout the day. We’ll be showing you all the incredible food, plus the Humans of Dunkin’ Culinary who make the magic happen. 

To kick us off right, our very own Chef Molly is sharing our first Dunksgiving recipe for our No Bake Pumpkin Latte Cheesecake Pie (shout out to Benjamin Stanley crafting the amazing recipe). The pie features layers of gingersnap crust, pumpkin pie filling, Dunkin’ Donuts Pumpkin Latte cheesecake mousse, all garnished with whipped topping and pumpkin pie spice. See how to create it in the video below.

For the full recipe, see the directions below. And be sure to follow along on our blog, Snapchat and Instagram for more Dunksgiving fun and recipes!   

Ingredients:

For the Crust:

  • 4 cups (14 oz.) Gingersnaps, Ground
  • 8 Tbsps. (1 stick) Butter, Salted, Melted

For Layer #1:

  • 8 oz. Cream Cheese, Softened
  • 2 Cups Powdered Sugar
  • 1 Can (15 oz.) Pumpkin Puree

For Layer #2:

  • 2 Packages (3 oz.) Jell-O Cheesecake Instant Pudding
  • 2 Small (10 oz.) Dunkin' Donuts Pumpkin Lattes, cooled
  • 8 oz. cream cheese, softened
  • 1/2 Cup Powdered Sugar
  • 8 oz. Cool Whip Whipped Topping, Thawed

To Garnish:

  • 8 oz. Cool Whip Whipped Topping, Thawed
  • Pumpkin Pie Spice Garnish
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Directions:

Pie Crusts

  1. Combine gingersnaps and melted butter in a small bowl and mix until well incorporated.
  2. Divide gingersnap mixture into two (2) 10 inch pie pans, pressing firmly into the bottom and sides of the pan. Refrigerate until ready to use. 

Filling

  1. Combine pudding mix with Dunkin’ Donuts Pumpkin Lattes for Layer #2 in a small bowl and set aside. 
  2. Meanwhile, using an electric mixer, combine cream cheese and powdered sugar and beat with a paddle attachment on medium speed until light and fluffy, about 3 minutes.
  3. Add pumpkin puree and continue to mix until well combined, scraping down the sides of the bowl as needed.
  4. Divide and spread filling evenly into the two prepared pie shells.
  5. Using the same mixing bowl, begin preparing Layer #2 by combining additional cream cheese and powdered sugar and beating with a paddle attachment on medium speed until light and fluffy, about 3 minutes.
  6. Add prepared Dunkin’ Donuts Pumpkin Latte Pudding and continue to mix until well combined, scraping down the sides of the bowl as needed.
  7. Remove from mixer and fold in whipped topping.
  8. Divide and spread filling evenly into the two prepared pie shells on top of the pumpkin layer.
  9. Using a pastry bag with a star tip, decorate the top of the pies with rosettes and garnish with pie spice.
  10. Refrigerate pie for at least 12 hours prior to serving. Pies can also be frozen and thawed, or served frozen. Enjoy with a warm cup of Dunkin’ Donut Freshly Brewed Coffee.