As the hustle and bustle of preparing your Thanksgiving menu draws near, we gathered a few of our contributors favorite Thanksgiving recipes to share! Whether you are preparing the entire meal, or bringing a dish to a family gathering, we’ve got you covered if you are looking to try something new!

Recipes include: Pumpkin Roll, Gluten Free Pumpkin Pie, Sweet Potato Yummy, Italian Stuffed Mushrooms, and Classic Pecan Pie..

Do you have an awesome Thanksgiving recipe? Tell us about it in the comments or on Facebook!

Kristi’s Pumpkin Roll
Kristi says: I make this every year, the night before Thanksgiving, and chill it overnight for our Thanksgiving morning brunch. It’s always a hit!

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup finely chopped pecans
Powdered sugar

1 cup powdered sugar
6 ounces cream cheese
4 Tablespoon butter
1/2 teaspoon vanilla

Beat eggs on high speed, gradually beat in sugar. Stir in pumpkin and lemon juice. Add dry ingredients together then FOLD in pumpkin mixture. Spread on greased and floured pan 15x10x1/2. Do not use oil to grease pan. Top with nuts. Bake at 375 for 15 minutes. Turn on towel sprinkled with powdered sugar. Roll towel and cake together. Cool. Unroll and spread with filling and re-roll. (I chill for a couple hours before eating.)

Sarah’s Gluten Free Crustless Pumpkin Pie
Sarah says: When we found out our daughter had Celiac Disease and had to adhere to a strict gluten-free diet, we thought Thanksgiving would be ruined! But now we know it’s incredibly easy to swap out cake mixes, crusts and flours with gluten free versions. With or without wheat flour, this is one dessert we can never get enough of!

16 ounce can pumpkin puree
12 ounce can evaporated milk
1 1/2 cup sugar
4 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
18 ounce package yellow cake mix (This size box makes a 9×13 cake.)
1 cup chopped nuts, optional (I use pecans.)
2 sticks butter, melted

Combine pumpkin, milk, sugar, eggs, pumpkin pie spice, and salt, blending well. Pour into an ungreased 9×13 baking dish and sprinkle cake mix over top. Sprinkle on nuts. Drizzle butter onto cake mix; do not stir. Bake at 350 degrees for 45 minutes to an hour, testing for doneness. Serve with whipped topping and a sprinkle of nutmeg.

Kristen’s Sweet Potato Yummy
Kristen says: This is my mom’s amazing sweet potato casserole — the crust is the best part, it is SO GOOD!!


6 medium sweet potatoes
1 teaspoon ginger
1 teaspoon allspice
1 cup sugar
1/3 cup butter
2 well-beaten eggs
1 teaspoon vanilla

1 cup pecans
1/3 cup flour
1/2 cup brown sugar
1/3 cup butter (soft or melted)

Peel and cube sweet potatoes, then boil in water with ginger and all spice until soft. Mash them. It should yield about 3 cups worth. Add the sugar, butter, eggs and vanilla. Stir well and pour mixture into a 2-quart casserole dish. Then mix all topping ingredients together in a separate bowl and sprinkle on top of the sweet potato mixture. Bake at 375 for 30 minutes.

Shelley’s Italian Stuffed Mushrooms
Shelley says: This recipe adds an Italian twist to our family’s standard Thanksgiving favorites!

1-2 Tablespoons olive oil
1 pound Italian sausage (chicken or pork) taken out of casing (6 -8 links)
1/4 cup onion, chopped
2-3 cloves of fresh garlic, minced
1/2 cup Italian breadcrumbs
3 Tablespoon Parmesan cheese (Lucatelli is the best.)
1 Tablespoon finely chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
12-16 large mushroom caps and stems

Grease or spray cookie sheet. Clean mushrooms and pop off stems. Place caps open side up on cookie sheet. Set aside. Chop stems and set aside. Remove casing from sausage, set aside. Pour olive oil, black pepper and garlic into a large frying pan. Cook until garlic begins to brown. Add sausage. As it cooks, chop sausage with a spatula or wooden spoon and brown. Add onion and mushroom stems, cook until soft. Next, add parsley, cheese, salt and breadcrumbs. Mix thoroughly in pan. Remove from heat. Spoon mixture onto each mushroom cap. Bake at 350 degrees for 30 minutes or until mushrooms are tender and tops are browned.

Note: I don’t usually measure my ingredients. So feel free to add more cheese or garlic to taste.

Mom’s Classic Pecan Pie
Dawn says: My mom makes this for us every year — it’s a family favorite!

3 eggs
1 cup sugar
3/4 cup light karo syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked Pillsbury pie crust

Preheat oven to 350°F. Unroll pie crust and lightly coat with flour. Place in deep dish pie pan. Mix corn syrup, eggs, sugar, cinnamon, melted butter and vanilla. Stir in pecans. Pour filling into pie crust. Sprinkle nutmeg over top of pie. Bake on center rack of oven for 60 minutes. When pie crust begins to brown, cover edges with foil and continue baking. Cool for 2 hours before serving.

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  1. I got the yummy “crustless pumpkin pie” recipe above from my dear friend, Rachele. While recipes passed down through the generations in our own families are certainly very special, I treasure this particular recipe because it’s a gift from her family to mine! No matter where we go in life, I will think sweet thoughts of this friend every fall!


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