Thanksgiving Treats and Family Fun
By Barbie Butz · Wed Nov 19 2025
If you are traveling this Thanksgiving and the kids have started their "are we there yet?" routine, try this game. Have them think of words that make us think of autumn and Thanksgiving. Words like turkey, pumpkin pie, scarecrow, tarantula, acorns, leaves, and chrysanthemums. Get the picture? You can give each child a piece of paper so they can (or you can) keep track of who thinks up the most words. This game would work for "bored adults," I'm sure!
If you have been invited elsewhere for Thanksgiving, you might want to consider taking this pumpkin custard pie as your contribution to the feast. If you do, just be sure to pack it in such a way that it will travel intact. If you have a pie or cake stand, take that too, so the pie will really shine!
Spiced Pumpkin Custard Pie
Ingredients for Crumb Crust:
3/4 cup chopped pecans, toasted
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
7 tablespoons shortening
2 tablespoons plus 1 teaspoon ice water
Ingredients for Filling:
2 large eggs
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
Whipped cream, optional
Additional ground cinnamon, optional
Directions:
Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate. For filling, in a large bowl, beat the eggs, sugar, spices, and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into the crust. Bake at 400 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges of crust with foil during the last 15 minutes of baking to prevent over-browning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers (if there any!).
Here's a healthy substitute for mashed potatoes.
Pumpkin and Cauliflower Garlic Mash
Ingredients:
1 medium head cauliflower, broken into florets (about 6 cups)
3 garlic cloves
1/3 cup spreadable cream cheese
1 can (15 ounces) solid-pack pumpkin
1 tablespoon minced fresh thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
Directions:
Place 1 inch of water in a large saucepan; bring to a boil. Add cauliflower and garlic cloves; cook, covered, 8-10 minutes or until tender. Drain; transfer to food processor. Add remaining ingredients; process until smooth. Return to pan; heat through, stirring occasionally. Serves 6
Happy Thanksgiving!
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