Today I am super excited to bring you a Thanksgiving pot-luck. We have over 15 bloggers sharing some of their favorite recipes for Thanksgiving. On top of that we have 2 amazing prizes you can enter to win. With Thanksgiving happening next week, hopefully this is perfect timing to give you a little inspiration.
Thanksgiving is one of my favorite holidays. You get to gather around the table with friends and family, and have way too much food. In my family we have the same things almost every year, but that is why I look forward to it so much. It is one of 3 times a year I get to have green bean casserole, which I love! And the day after Thanksgiving a cold turkey and dressing sandwich is perfect.
I know how fortunate I am to work with food for a living, and never have to worry about where my next meal will come from. So many people in this country are not as fortunate. Feeding America is an amazing non profit organization that is striving to end hunger in America. Feeding America is the nation’s largest hunger relief charity. They have a mission to feed America’s hungry through a network of food banks, and to get people involved in the fight to end hunger. Each Thanksgiving my son’s school does a turkey drive. They collect turkeys to give to the local food pantry, so families don’t have to miss out on Thanksgiving. Last year they collected over 200 turkeys. I can’t wait to see how many they will collect this year.
So for the pot luck I made a pumpkin pie. Pumpkin pie is a staple at our Thanksgiving. So much so, that I got an email about a month ago from my mom, verifying there would be pumpkin pie. This year my parents are coming out to Colorado to see us for Thanksgiving, so my mom is not in charge of the cooking. Apparently my dad is having a little anxiety thinking I am going to go crazy and change things up on him. I guess he forgot I am the one that follows traditions to the nth degree in our family!
Now for the amazing Giveaway!!!
Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars
Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam
Katrina from In Katrina’s Kitchen made Pumpkin Chocolate Chip Mini Muffins
Christina from Dessert for Two made Mini Pumpkin Pies
Sally from Sally’s Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes
Tracey from Tracey’s Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping
Georgia from The Comfort of Cooking made Spiced Caramel-Apple Crumb Bars
Kate from Diethood made Sweet Potato Shepherds Pie
Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese
Carla from Carla’s Confections made Spinach Mashed Potatoes
Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars
Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust
Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans
Megan from Wanna Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette
- 1 (15oz) can Pumpkin Puree
- 3/4 cup sugar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 2 eggs
- 1 (12 oz) can evaoporated milk
- 1 9 inch pie crust (unbaked)
Preheat oven to 425 degrees. Place pie crust in a 9 inch pie plate.
In a large bowl beat the eggs. Add pumpkin and mix until smooth. Stir in sugar, salt, cinnamon, ginger and cloves. Add evaporated milk and mix until well blended.
Pour into pie crust.
Bake for 15 minutes at 425. Reduce the oven to 350 and bake for 40-50 more minutes. Cover the crust with foil if it starts to get too dark. A knife inserted will come out clean when done.
Remove from oven, and cool completely on wire rack.
Adapted from Libby