Thanksgiving with Food Fare

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Pies can be made using ready-to-use crusts and pumpkin pie spice can be purchased from the local grocery store. Or try making both from scratch:



Pastry Pie Crust

•2-1/2 C flour

•Dash salt

•1/2 C butter

•1/2 C shortening

•6 to 8 TBS water


In a large mixing bowl, combine the flour and salt. Cut in the butter and shortening using a pastry knife until the largest pieces of the mixture are about the size of a pea. Sprinkle water over the mixture, one tablespoon at a time. Use a fork to gently distribute the water until a soft dough forms. Gather the dough into a ball, and then separate into two equal-sized balls. Refrigerate for one hour. Place one of the balls on a lightly floured surface. Press the ball with the palm of hand to flatten slightly. With a floured rolling pin, roll from center to edges until crust is 1/8" thick. Repeat process with the other ball. Makes dough for a 9" double crust.



Pumpkin Pie Spice Mix

•2 tsp. cinnamon

•1 tsp. ginger

•1/2 tsp. ground cloves

•1/2 tsp. nutmeg


Combine ingredients and store in a sealable container in a dry place.




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For some people, dessert is the "raison de κtre" for the entire Thanksgiving meal. Typically, pumpkin pie with whipped cream is served. There are many alternatives to this tried-and-true favorite which do not have to besmirch the sanctity of the holiday.


Berry Compote

  • 3 pints strawberries, halved

  • 1 C blueberries

  • 1 C raspberries

  • 1-1/2 pints vanilla ice cream, softened

  • 2 TBS orange peel, grated

In a large bowl, gently toss strawberries with sugar. Cover and refrigerate for about two hours, tossing occasionally. Just before serving, alternately spoon strawberries, blueberries and raspberries into a large glass serving bowl. In another bowl, combine ice cream with orange peel. Spoon some of the mixture on top of berries to garnish. Serve at once. Note: Recipe also appears in the Community Garden Cookbook from Food Fare.

Maple-Walnut Pie

  • Pastry for a 9-inch pie shell

  • 3 eggs

  • 1/4 tsp. salt

  • 1/3 C granulated sugar

  • 1/4 C butter or margarine, melted

  • 1 C pure maple syrup

  • 1 C walnut halves

  • Whipped cream, for serving

Preheat oven to 425-degrees F. With a whisk or an electric mixer, beat together the eggs and salt. Set the bowl aside. Prepare the pastry, roll it out and line a 9" pie plate. Trim a 3/4" overhang, fold over the edge and flute as desired. Prick the bottom with a fork; chill until firm. Line the pie shell with foil, fill with pie weights or dried beans and bake at 425-degrees F for ten minutes. For the last three minutes, moisture-proof the crust bottom by brushing lightly with a bit of the beaten eggs. Cool on a wire rack. Reduce the oven heat to 375-degrees F.


To the eggs and salt add the sugar, melted butter and maple syrup. Beat well, but do not make the mixture too frothy. For ease in handling, set the pan containing the pastry shell on a flat baking sheet. Pour the filling into the prepared pie shell and top with nuts. Bake in center of the preheated oven for thirty to forty minutes, or until a stainless-steel knife inserted into filling 1-inch from the edge comes out clean. Cool on a wire rack. Serve with whipped cream. Makes eight servings.

Peach Cobbler

  • 1 QT sliced peaches (fresh or canned)

  • 1/2 C sugar

  • 1/2 tsp. cinnamon

Cobbler Crust for Peach Cobbler:

  • 1 square (1/2 C) margarine

  • 3/4 C flour

  • 2 tsp. baking powder

  • 1/2 C sugar

  • 3/4 C milk

Peaches: In a bowl, add 1/2 cup sugar to peaches. Mix in cinnamon. Set aside. Cobbler Crust: Melt margarine in a 2-quart casserole dish. In a separate bowl, mix together flour, baking powder, sugar and milk. Beat batter and pour over margarine. Do not stir. Pour peaches mixture over batter. Bake at 350-degrees F for about one hour. Allow to cool before serving. Suggestions: Serve with ice cream or whipped cream. Note: Recipe also appears in the Recipes-on-a-Budget Cookbook from Food Fare.

Pumpkin Cheesecake

  • 2 pkgs. (8 oz. each) cream cheese, softened

  • 1/2 C sugar

  • 1/2 tsp. vanilla

  • 2 eggs

  • 1 (9-inch) prepared graham cracker crust

  • 1/2 C pumpkin puree

  • 1/2 tsp. cinnamon

  • 1 pinch of ground cloves

  • 1 pinch of nutmeg

  • 1/2 C frozen whipped topping, thawed

Preheat oven to 325-degrees F. In a bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove one cup of batter; spread onto bottom of crust and set aside. Add pumpkin puree, cinnamon, cloves and nutmeg to remaining batter; stir gently until well blended. Carefully spread over batter in the crust. Bake for thirty-five to forty minutes, or until cake center is nearly set. Allow to cool; refrigerate for three hours or overnight. Cover with whipped topping before slicing and serving.

Pumpkin-Pecan Pie


Pumpkin Layer:

  • 1 unbaked 9-inch deep-dish pie shell

  • 1 C canned pumpkin

  • 1/3 C granulated sugar

  • 1 large egg

  • 1 tsp. pumpkin pie spice

Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.


Pecan Layer:

  • 2/3 C light corn syrup

  • 1/2 C granulated sugar

  • 2 large eggs

  • 3 TBS butter or margarine, melted

  • 1/2 tsp. vanilla extract

  • 1 C pecan halves

Combine corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer. Bake for fifty minutes or until knife inserted in center comes out clean. Cool on wire rack. Makes eight servings.



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