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Thanksgiving Menu Guide

November 15, 2012

With Halloween behind us, we are officially hurtling towards the Thanksgiving.  For me that means it is time to get serious about meal planning.  While Thanksgiving is a time to enjoy time-honored dishes, each year I like to try something new as well.  Here a a collection of special occasion-worthy recipes from My Pantry Shelf that my family loves.  What is your favorite dish to make for Thanksgiving?  Tell us in the comments below.  Feel free to add a link to your recipes.

appetizers

Fuyu Persimmon Chutney

Fresh Herb Chevre

Roasted Brussels Sprouts with Blue Cheese Dip @ My Pantry Shelf

Roasted Brussels Sprouts with Blue Cheese Yogurt Dip

sides and salads

Acorn Squash Rings with Apple Glaze

Brussels Sprouts with Garlicky Bread Crumbs

Chipotle Black Bean and Butternut Squash Salad

Forbidden Rice and Green Onion Hearth Bread

Orange Quinoa with Almonds, Olives, and Feta

Roasted Beet and Hazelnut Salad with Feta

Shaved Brussels Sprout Slaw

Sweet Potato and Bacon Gratin

Stuffed Winter Squash with Rice and Sausage

dessert

Pumpkin Coconut Pudding

Satsuma Granita

Satsuma Granita

drinks

Cranberry Daiquiris

brunch

Bacon Breakfast Strata

Buckwheat Blueberry Pancakes

Easy Cranberry Bread

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Pumpkin Coconut Pudding

November 19, 2011

Pumpkin pie is essential at any Thanksgiving feast, but to be honest it is not the part of the meal that I look forward to.  After a heavy meal of turkey, gravy, and of course stuffing, I find it hard to rally excitement for pie.  Generally I enjoy a few bites of the filling and leave the crust lonely on the plate.  This is what got me thinking about skipping the crust completely and making a pumpkin pudding in its place.

Pumpkin Coconut Pudding is a thick, silky coconut milk based pudding seasoned with traditional pie spices.  This rich pudding is familiar enough to satisfy the expectation of a Thanksgiving pumpkin dessert, yet different enough to stand out as something special.  Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family.  This pudding could not be simpler to make.  Heat the coconut milk and pumpkin, then stir in a slurry of spices and cornstarch to thicken it.  For a casual fare, spoon it directly from a serving bowl and let guests add their own toppings.  For a fancier presentation, spoon hot pudding into beautiful dishes or glasses and decoratively top before serving.  This may be a break in tradition, but who knows, perhaps I am not the only one who is happy to leave the crust behind.

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