Share Your Thanksgiving Recipes on Canton Patch

Got a Thanksgiving recipe everyone in your family looks forward to every year? Share it here for the world (and all of Canton) to see.

Does your family go crazy over your stuffing, or nuts over that pumpkin pie?

Does your turkey come out perfectly brown, crispy and juicy every single year? Share your family's on Canton Patch. Share photos of that amazing turkey from past years.

Post your recipes below in the comments and we'll make sure to feature every one of them this week. Post photos by clicking on the green button below.

Here's my recipe for my favorite pumpkin pie which features REAL pumpkin not the canned stuff:

  • One small sugar pumpkin (usually enough for two pies)
  • Kosher salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. fresh nutmeg
  • 1 tsp. ground cloves
  • 1/4 tsp. ground cardamom
  • 1 tsp. ground ginger
  • 1 can of evaporated milk
  • 2 large eggs
  • 1/2 cup brown sugar
  • your favorite pie crust recipe or store-bought crust

Preheat oven at 400 degrees. Preparing the pumpkin: Cut the pumpkin in half and remove the guts (seeds and such), drizzle vegetable oil over pumpkin and sprinkle with salt. Place on a baking sheet with half cup of water and roast for one hour or until a sharp knife slides easily through pumpkin skin.

Remove from oven and let cool for about an hour.

Set oven to 350 degrees.

Making pie filling: Scoop out pumpkin flesh of one half and place in blender or food processor.

Add eggs, spices, 1/4 teaspoon of salt, sugar, butter, and evaporated milk and blend until smooth.

Pour into unbaked pie crust and bake on the middle rack for 40-50 minutes or until a knife inserted near the center comes out clean. Wrap edges with aluminum foil if the crust browns too quickly.

Cool for two hours and serve. This is the best pumpkin pie you will ever eat! (If I do say so myself.)

Christine Smith November 22, 2011 at 03:53 PM
Here is my favorite recipe for Sweet Potato Pie: Ingredients: 1 ¼ Cup cooked sweet potatoes - mashed (about 2 large sweet potatoes) 2/3 Cup sugar ¼ teaspoon ground ginger 1/8 teaspoon cloves 1 ¼ Cup evaporated milk 1 egg Pie crust Directions: Preheat oven to 425. Beat egg slightly by hand, then beat in remaining ingredients. Line pie plate with crust. Pour in filling. Bake 15 minutes @ 425 then reduce heat to 350 and bake 35 minutes longer.


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