thanksgiving pumpkin recipes

© John Kernick

Over-the-Top Dessert: What’s the secret to this beautiful Thanksgiving dessert? Pour the filling into the crust while the crust is piping hot and swirl the fluffy meringue over the warm, just-baked pie. This will keep the crust crunchy and the meringue airy.

Recipe: Pumpkin Meringue Puff Pie

Happy thanksgiving preparations 🎃🍁🌰🍄! As promised the recipe for my pumpkin Pie ✨

For the Crust :
2 ¼ cup all purpose flour,
½  cup coconut oil,
1 tablespoon cane sugar
1/3-½ cup water

Mix the flour and sugar into a food processor. Add the coconut oil, mix and then 1/3 cup of water. Mix until the dough forms a ball. Add a bit more water if needed and knead the dough. Turn onto dry flour-dusted surface. Store it in the fridge in a flat ball shape until you have the filling and when the filling is done roll in a large circle in a pie pan.

Pumpkin Pie :
1 pie crust,
2 ½ pumpkin puree,
1 cup cashew (or almond but less creamy) soaked in water for 4 hours and drained
4/3 tablespoon cane sugar
1 tsp vanilla extract
1 tsp cinnamon,
½ tsp dried ginger and ¼ tsp nutmeg, pinches cloves
Preheat to 190°C (350°F), blend the other ingredients in a food processor until smooth. Spoon onto the crust, smooth over and bake for 30-40mn.


DIY Pumpkin Pie Bites

Get ready for the simplest and tiniest pumpkin pie recipe you ever did see. Not only is it quick, but you get the perfect ratio of pastry crust to pumpkin filling in each bite.

You’ll need:

  • pre-made seamless pastry dough sheets
  • a mini cupcake tray
  • 1 cup of pure canned pumpkin
  • 8 oz of cream cheese
  • ½ cup of brown sugar
  • 2 eggs
  • 2 tablespoons of melted butter
  • 1 teaspoon of pumpkin spice extract
  • 1 teaspoon of vanilla extract
  • and a can of whipped cream

First, roll out your pastry dough on a flat surface. Use a shot glass to stamp out each individual pie crust.

Grease the pan and place each circle of dough into the mini cupcake tray.

Use a mixer (or a blender if you must) and combine the following: 1 cup of pure pumpkin, 2 eggs, 8 oz of cream cheese, ½ cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of pumpkin spice extract, and 1 teaspoon of vanilla extract.

Spoon out the mixture into each of the pie crusts. Be careful not to over fill. The pumpkin filling with rise with cooking.

Bake at the sheet at 400°F for 8 to 10 minutes, or until the crust is golden brown. Let the mini pies cool and then serve them up with a dollop of whipped cream.



I’ve been going through the motions. I get up. I stare at a wall. I remember what’s happened in our country. I think about this Twitter thread, and this one tweet in particular:

Trump’s presidency is a result of us not really seeing each other or our country for who we are and what it is.

We can fix that.

5'7 Black Male (@absurdistwords) November 9, 2016

…a result of us not really seeing each other or our country for who we are and what it is. I’ve been going through the motions of a relationship with a country I thought I knew, a place I thought was closer to me and my heart than it ever actually was. I was living in a dream of denial.

@absurdistwords goes on to say that our path to fixing this is through empathy. For many white people, like myself, this is the first time we are waking up to feelings of disenfranchisement, marginalization, disorientation, and fear. His reminder that these feelings are the very same that people of color and other minority groups feel and grapple with upon waking every single morning is sobering.

Read more and get the recipe here.


Mini pumpkin pies are a cute and easy update on a classic Thanksgiving tradition! 

To make them you will need:

  • 2 eggs
  • ¾ cup evaporated milk
  • 1 15 oz can of pumpkin pie mix
  • 2 refridgerated pie crusts (or make your own crust)
  • 4 inch cookie cutter
  • 1 muffin tin

Step 1: Preheat your oven to 425

Step 2: Use a cookie cutter to cut out circles of dough from your pie crusts. Place these dough circles into a muffin tin.

Step 3: Combine your pumpkin pie mix with the eggs and the evaporated milk in a bowl. 

Step 4: Pour your pumpkin pie mix into your dough circles in your muffin tin. 

Step 5: Bake your mini pumpkin pies at 425 for 15 minutes. Reduce tempurature to 350 and bake for 20 - 25 more minutes or until knife comes out clean from center.

Let your pies cool, and serve with whip cream if desired!