Fresh pumpkin pie

•  2 C fresh cooked mashed pumpkin
• 10 oz. skim milk (based on how much liquid is in the pumpkin - add up to 2 oz more milk if your pumpkin is very dry)
• 1 T corn starch
• 3 eggs
• 3/4 sugar
• 1/2 t salt
• 1 t cinnamon
• 1/2 t ginger
•  1/4 t nutmeg, cloves 
• pie crust
• Mix the pumpkin and milk in the vitamix/blender for a few seconds to avoid a chunky pie. Then add all else to the blender and mix briefly. Pour intopie crust.
• Bake at 350 for one hour or until not jiggly. It will set up a little while it cools, so don't overcook.
• If you have more filling than can fit in your pie pan, cook the extra filling in a glass bowl and enjoy it as "pumpkin custard"; it may cook only half as long.
• ----------------------------------
• 2022 update: here is how I've been altering the above recipe, to use more pumpkin (we grew hundreds)-
•  2 1/2 - 2 3/4 C fresh cooked pumpkin (or butternut squash or hubbard squash)
• 1/2 cup or 3/4 cup powdered milk powder (dry powder only--no water)
•  1/2 C skim milk
• 1 1/2 T corn starch
• 3 eggs
• 3/4 sugar (or closer to 1 cup)
• 1/2 t salt
• 1 1/2 t cinnamon
• a little less than 1/2 t ginger
•  a little less than 1/4 t nutmeg, cloves 
• pie crust

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Thanksgiving turkeys

Ingredients:
Nutter Butter cookies
Fudge stripe cookies
candy
frosting

Rolls

Easy refrigerator rolls

2 (1/4 ounce) packages dry yeast (5 teaspoons)
2 cups warm water
1/2 cup sugar or 1/2 cup honey
2 teaspoons salt
6 1/2-7 cups flour
1 egg
1/4 cup vegetable oil
Directions:

1
Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
2
Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
3
Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
4
About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
5
Bake at 400 degrees F for 12 to 15 minutes until golden brown.

Another great roll recipes:

https://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/

Best Sweet Potatoes by The Pioneer Woman

§                   4 whole Medium Sweet Potatoes

§                   ½ - 1 cup Sugar

§                   1 cup Milk

§                   1 teaspoon Vanilla Extract

§                   1 teaspoon Salt

Topping:

§                   1 cup Brown Sugar

§                   1 cup Pecans

§                   1/2 cup Flour

§                   3/4 sticks Butter (or less)

 Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

 Sweet potatoes = a Thanksgiving staple

Alternate Streusel Topping-
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted

Easy Coconut Pie

2 C milk             
¾ C sugar                
 4 eggs               
 ½ C flour            
1 t vanilla               
½ t salt     
(Optional: add melted butter)

Blend the above in a blender for 10 seconds. Scrape the sides and blend for another 10 seconds. Add 1 C shredded coconut and blend for another 10 seconds. Pour into greased pie pan and bake at 350 for 50 minutes. This pie makes its own pie crust as it cooks!

 

Note for vegans:  do NOT try to substitute flax seed for the eggs in this recipe.

Lowfat pie crust

1 1/3 c. flour            
1/2 tsp. salt           
1/3 c. oil (Puritan, Canola, etc.)             
3 tbsp. skim milk

Combine flour and salt in bowl. Blend oil and milk in bowl. Add to flour mixture. Stir with fork until forms large clumps. Press into ball. Flatten to form 5-6 inch "pancake". Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet. Press dough into pie plate. Trim and flute.

This recipe really is "easy as pie."  My 11-year-old makes this by himself because he loves apple pie all year long, and I usually only make pies at Thanksgiving (and we eat enough for the whole year that week).

Another crust:  Oat crust

1 1/3 C oats
1/3 C brown sugar
1 t cinnamon
5 T melted butter

MYSTERY PECAN PIE

Topping:    
3 eggs    
1/4 C sugar    
1 c corn syrup   
1 t vanilla

Pie:

 

1 (8-ounce) package cream cheese, room temperature

1/3 cup sugar     
1/4 t  salt   
1 t  vanilla extract      
1 egg

1 un-baked deep-dish pie shell       

1 1/4 cups chopped pecans

Preheat oven to 350 degrees F.    

 

Whisk topping ingredients until well combined. Set aside.     

 

In a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 min.  Cool completely.