25 Pies for your Thanksgiving Table

I have a very special treat for today's edition of #FridayPieDay—a Thanksgiving inspired roundup featuring 25 pies that would be perfect for eating alongside coffee after the big meal this year! Thanksgiving just so happens to be my favorite "food day" of the entire year. I spend at leas) an entire month pouring over books and magazines (old and new) with a Thanksgiving theme planning out my menu for the year.

This year I thought it would be fun to help other Thanksgiving feast lovers out there do the same. Starting today and lasting throughout the month of November leading up the big Thursday, I've got a whole lot of roundups like this one. Each roundup will feature 25 ideas for one aspect of the big meal, be it the turkey, the sweet potatoes, the vegetable side dishes, or the bread and rolls. I'll even share ideas for desserts beyond pie and mains beyond turkey...in case you (unlike me) tire of the American turkey and pie tradition.

What better way to kick of the Thanksgiving planning than with pie? Go ahead, put on your menu planning hat—it's time to get started!

Chocolate Lovers Pecan Pie by Floating Kitchen

Amish Peanut Butter Pie from Nutmeg Nanny
Apple Cider Pie
Apple Hand Pies from Cooking on the Front Burner
Blue Ribbon Coffee-Toffee Pecan Pie from Shockingly Delicious
Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel from Sweet Peas and Saffron

Date Crumb Pie

Caramel Apple Slab Pie from Eazy Peazy Mealz
Chocolate Lovers Pecan Pie from Floating Kitchen (pictured)
Coconut Sweet Potato Pie with Spiced Graham Cracker Crust
Cranberry Pecan Pie from Barbara Bakes
Dad's Sweet Potato Pie from Joy the Baker

Fluffy Pumpkin Pie by Bake Love Give

Date Crumb Pie (pictured)
Fluffy Pumpkin Pie from Bake Love Give (pictured)
Low-Sugar Pumpkin Cheesecake Pie from Kalyn's Kitchen
Maple Pumpkin Pie from Hoosier Homemade
Mini Deep Dish Pumpkin Pies from Chocolate Moosey

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping by Keep It Sweet Desserts

Mom's Apple Pie from Tried and Tasty
Pumpkin Biscoff Mousse Pie from Frugal Foodie Mama
Pumpkin Pie with Sesame Snaps
Purple Sweet Potato Pie from It's Yummi
Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping from Keep It Sweet Desserts (pictured)

Sour Cherry Apple Pie with Cheddar Cheese Crust by Hola Jalapeño

Sister Schubert's Sweet Potato Pie from The Kitchen is My Playground
Sour Cherry Apple Pie with Cheddar Cheese Crust from Hola Jalapeño (pictured)
Spiced Maple Pecan Pie with Star Anise
Turtle Pecan Pie from Growing Up Gabel
Whiskey Caramel Apple Pie

Find more pie ideas for Thanksgiving on my Thanksgiving Food and Inspiration Pinterest board!

Grab a plate and a fork, it's time for PIE! Pull a chair up to the table and help me dive deeper into the wonderful world of pie; from fruit pies to nut pies to cream pies to icebox pies and beyond...to savory pot pies and skillet pies. Whether it's a traditional round pie, a slab pie, or even a hand pie—it's going to be all about the pie.

Join me on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration. For more information and recipes, please check out my #FRIDAYPIEDAY page!

In true #FridayPieDay form, I have a couple of friends joining me today...and hey, pie is always better when shared, so please check out Stacy's Blueberry Pie with Polenta Shortcake Crust at Food Lust People Love and Kimberly's Twin Peaks "Sweet-Tart" Pie (aka Double Fruit Pie) at Coffee and Casseroles!

Find even MORE great pie recipes for Thanksgiving (and beyond) on my FridayPieDay Pinterest Board!

Fresh Baked Apple Pie on Natural Wood Background photo (in lead photo) via Shutterstock

Whiskey Caramel Apple Pie inspired by August: Osage County | #FoodnFlix

"My last refuge, my books: simple pleasures, like finding wild onions by the side of the road, or requited love."

August: Osage County is one of those movies I only really wanted to watch once in my life, but wound up watching twice. I saw it when it was first released on DVD. A tragic and heart-wrenching story with moments of humor that soon turned to disgust. The one character that I would have liked to see more of was the one that departed the screen early. I did think that the whole cast was pretty amazing and they played their parts to a T.

In simplest terms, August: Osage County is a drama that hints at dark comedy that is based on a Pulitzer Prize-winning play of the same name. The story takes place in Oklahoma and centers around the Weston family—the main characters being:

• Violet - mother, wife, pill addict with cancer who runs over with piss, vinegar, and a venomous tongue
• Barbara, Karen, and Ivy - the adult daughters, each with their own distinct personalities, paths, and problems
• Beverly - father, husband, poet, and alcoholic whose death brings them all back together

Triple Apple Pie | O Brother, Where Art Thou? #FoodnFlix

This month for Food 'n Flix we watched the 2000 Coen brothers film, O Brother, Where Art Thou?  Set in rural Mississippi during the Great Depression, it's full of Grammy-award winning catchy folk tunes (I bought the cd way back when and can still sing all the songs right along with the movie), and scenes from the American South.

But did you know that it's also loosely based on The Odyssey by Homer? You know, the one that kids around the nation dread reading in school. I think that I'd heard that before, but had forgotten until our host for this month, Debra from Eliot's Eats, reminded us in her Food 'n Flix invitation. So, not only did I go back in to watch the film for the first time in years with an eye towards the food, but also on the lookout for references from the epic poem. And boy did I find lots of both!

(Freakin' Worth It) Apple Crumb Pie | Supernatural

Somehow how it's been a week already, which means it's time for another Supernatural Thursday, where I share recipes inspired Supernatural (which is currently airing its 15th and final season). I know you can't fault me for sharing another pie recipe, right? I mean, the more pie the better. Amiright?

Like last week, I'm pulling inspiration from the first season, this time episode 11, Scarecrow. Sam and Dean finally make contact with their dad when he calls them with an assignment.  They learn that each year, during the second week in April, a couple goes missing in the small town of Burkittsville, Indiana. The boys get into a fight over Dean's "blind faith" in John, and wind up going separate ways. Sam takes off as Dean goes to investigate.

Apple Barbecue Grilled Ribs

This post is sponsored by the National Pork Board in conjunction with One2One Network. All opinions are my own.

A couple of months ago, I teamed up with the National Pork Board to kick-off grilling season with these Sweet and Sour Pork Burgers with Pineapple Slaw, and today we're back with a little Fourth of July inspiration! I'm making one of my family's favorites, pork back ribs (also known as baby back ribs).  As a nod to our great country, I decided to flavor my ribs with the flavors of apple pie—because it doesn't get any more American than apple pie.

I initially toyed with the idea of using apple pie filling as a glaze for the ribs once they hit the grill, but instead decided to make a unique rub by combining apple pie spice with some savory flavors, and then mopping them with an apple barbecue sauce. From the oven to the grill, the smells that permeated the air were intoxicating. Is it apple pie? Is it pork? No, it's apple pie-spiced pork!

Aside from being delicious, this recipe is super quick and easy to put together. Aside from the pork ribs and pepper, there are only FIVE ingredients—all of which are readily available at any Walmart, the ultimate source for barbecue essentials and great pork deals, including ribs!

Upside Down Apple Pie

Apparently it takes me a whole week to post recipes for a single dinner. How do people post everything before or on the actual day? How? Do you test everything in advance? Or maybe it's pictures from previous years? Or perhaps you are superwoman/man? Whatever the method...color me impressed. But I will be content with bringing up the rear. Bringing up the rear with pies, even!

At our turkey day dinner...there is always pie. Pies. Plural. The dinner is NOT complete without at least a Pumpkin pie and a Pecan pie. At. Least. There is usually at least one more pie...and occasionally even another type of dessert thrown in. This year we ended up with 4 pies.

Grandma already said she was bringing the pumpkin and pecan...so I was left coming up with the alternate. Many years that ends up being a Bourbon Sweet Potato pie...which is a favorite or Apple w/ a Cheddar crust, a favorite as well...but this year, when I was blog surfing, I happened upon a scrumptious looking beauty from Ingrid over at 3 B's! I knew the minute I saw it that this would be the one to try this year. Ingrid's pie called for a store-bought Pillsbury pie crust. While I usually like to make my own pie crust, I'm not averse to using store-bought ones. Sometimes convenience is key.

Cranberry Apple Crumb Pie #FridayPieDay

Not only is today FridayPieDay, it's also the day after Thanksgiving, a holiday with a dessert table that centers around pie in my family. This year we had a mid-size gathering at my mom's house—just mom, her kids, and our kids which makes 15 people total. And yet, we still wound up with 5 pies. 3 people to a pie.

It's funny because there was only 1 pie and 1 cake scheduled in the initial "plan". We'd all volunteered to bring certain dishes and apparently all decided, individually, that 1 pie just wasn't going to cut it. And who knows what happened to the cake because it wound up being a no-show.

Apple Cider Pie

I have a scar tissue on the tip of my middle finger on my left hand.  It's been there for about eleven or twelve years.  You know what it makes me think of each and every time I see it?  Apple Pie.  Well, apple pie and Parmesan cheese, to be precise.  Yeah.  I sliced off the tip of that finger on a box grater...the part on one of the thinner sides that has three long, horizontal slicers.  I had an Apple Crumb Pie earlier that day.  It was about 10 o'clock p.m. or so and I had the urge for a slice.  And you see, a slice of apple pie just isn't the same without some (okay, a lot) of Parmesan shards to eat with it.  That pungent saltiness is the perfect accompaniment to the sweet, warm fruit blanketed by a cinnamon crumb.  So anyway, don't ask me why I like to do things the hard way.  I could have very simply shaved some off with a vegetable peeler, but since I like them a big thicker with my pie, I decided to use the box grater.  Somehow my hand slipped and I sliced the tip of my middle finger off instead.  And I'm not talking a sliver, I'm talking the tip!  I couldn't get it to stop bleeding for the life of me.  Only my oldest (who was a wee man of one or two at the time) and I were there, so I called a couple of friends to come over.  Jen stayed with the little man and Ben drove me to the emergency room.  The tip of the finger is an awkward place to try to stop bleeding.  Eventually, all they did was put a little spot of this foam-like sheet on the open skin.  It sort of expands and soaks up any further bleeding.  You just leave it there until it falls off...which is when you're skin grows back.  When all was said and done, he drove me back to the house and we all had a slice of apple pie.  With Parm.  I still have that same box grater.  And I also have matching scar tissue on the top of my left hand ring finger.  A story for another day...

When I saw this recipe for Apple Cider Pie, I knew without question that I'd be making it soon.  The already fabulous taste of cinnamon and apples is accelerated about ten notches with the addition of a concentrated apple cider syrup.   It's an apple pie-lover's version of paradise on a plate.  Especially when served with Parmesan shards.  Minus fingertip.

Apple Cider Pie

adapted from Sweet Auburn Desserts

yield: 1 pie (~8-10 svgs.)

1 recipe Double Crust Pie shell

2 c. apple cider

6 c. (6-8) apples, peeled, cored, & sliced

1 Tbs. freshly squeezed lemon juice

⅔ c. sugar

2 Tbs. flour

½ tsp. ground cinnamon

to finish:

1 oz. butter, melted

1 Tbs. sugar

Prepare the double crust pastry and after chilling, pull out one disk.  On a lightly floured surface, roll it large enough to fit in to a 9" pie plate.  Trim edges, leaving a half an inch or so of overhang.  Put in fridge until ready to use.

Bring apple cider to a boil over high heat.  Cook until it has reduced by half (leaving you about 1 cup), 30-45 minutes.  Set aside and cool completely.

Preheat oven to 375° F.  Combine sugar, flour and cinnamon until well combined.  Toss apples and lemon juice together, then sprinkle dry mixture over them and toss to coat.  Remove pie shell from fridge and pile the apple mixture into it, scraping everything out of the bowl.  Pour the cooled apple cider reduction over everything.  Roll out remaining disk of pie dough to about an eighth inch thickness.  Gently set on top of pie and tuck overhang under bottom crust.  Crimp edges to seal.  Cut a couple of slits in the top of the crust and then brush with melted butter and sprinkle with sugar.

Slide into preheated oven and bake for 50-60 minutes, or until golden.  Cool on a wire rack.

Serve...preferably with fat Parmesan shards for ultimate enjoyment.

“Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range”

"Shag Apple" Pie for Two inspired by The Walking Dead

Tonight is the night! Season 6 of The Walking Dead was packed with so much good stuff. Lots of story development, lots of action, lots of suspense, and lots of food! I think food has been much more visible this season since we're further into the apocalypse and "stores" are dwindling. I'm guessing that tonight's focus won't be on food, it'll be on finally interacting with Negan face to face. Which means that months of waiting to see Jeffrey Dean Morgan's beautiful face on Sunday nights will finally come to fruition. Even though I'll probably hate him.

A few other things that I'm hoping will be at least somewhat covered are *SPOILER*:

• Tara coming back to Alexandria and finding out that Denise was killed.
• Finding out the fate of Daryl (please be okay...please be okay...please be okay...) and the rest of the group being held by Dwight and buddies. 
• Maggie's agony (again, please be okay...please be okay...please be okay...).

Apple Pie Hot Toddy inspired by Broken Homes and Gardens

Today I'm happy to be hosting a book tour stop for the novel, Broken Homes & Gardens by Rebecca Kelley. If you enjoy chick-lit and rom-com's, I think you'll love spending a day with this book. Seriously, I read this book in a day. It was a fun little reality-escape on a pleasantly cool day we had last week.

Set (mostly) in Porland, Oregon, Broken Homes & Gardens centers around young-twenty-something Joanna who returns to the States after a brief stint teaching English to kids in the Czech Republic. Typical of most people that age (at least the ones I know/knew), she doesn't really know what she wants to do with her life...who she is. She falls in love with the city, gardening, and unexpectedly, a guy named Malcolm.

I loved the fact that the characters in this book are flawed, like every real person alive. They try new things and make wrong choices, and sometimes realize too late what the right choices should have been. I won't give spoilers, but this is a great love story that takes twists and turns, and ultimately concludes with a cliffhanger (hurry up book 2!).

Salted Honey Pie for Pi(e) Day!

I've always been a pie kind of girl. When asked the question "pie or cake?"—I choose pie every time. But I've talked about this before, so I won't bore  you if you've already read about my lifetime love of pie. With me making such a strong declaration over and over, you'd think I'd have more pie recipes on my blog. I'm going to work on that.

My goal is to share at least one pie recipe per month for the rest of the year, and what better day to start than National Pi(e) Day? This year, pi day happens to be incredibly special in the coolest, nerdiest of ways (if you don't know why, scroll down the last part of this post to find out).  I think warm pie with a scoop of ice cream and a mug of coffee is definitely something that should be enjoyed on a monthly basis.

I'd give anything to have an old theater in town that showed old Kung Fu movies. Then I could watch one (seriously, Kung Fu movies are another favorite of mine) and go get pie and talk about it afterwards. I'm like Alabama that way.

cookbook/product review: Pie Contest in a Box by Gina Hyams ...and Pie Dreams for a Pie Party!

Pie Contest in a Box: Everything You Need to Host a Pie Contest

Author: Gina Hyams

Publisher: Andrews McMeel

Soft Cover : 91 page Pie Contest Handbook + Pie Contest Judge Badges + Numbered Pie Toppers + Pie Contest Scorecards + Pie Contest Prize Ribbons

Photos: yes

Chapters/Sections: Why Pie Matters Today, A Brief History of Pie, Anatomy of a Pie Contest, Pie Contest Themes, The Zen of Pie Judging, Blue Ribbon Recipes and Tips from the Champion Bakers, Pie Tunes Playlist, Children's Books About Pie, and Great Pie Fights in Movie History

Unique or Cool Features:  Ummm...it's called "Pie Contest in a Box"...that in and of itself is pretty unique. Everything you need to host a pie contest for up to 12 pies is contained in this little 6" x 6" box.  From the Pie Handbook which "orients judges to the history of pie, discusses why pie matters, outlines different categories of pie and official judging criteria"...as well as containing some prize-winning recipes to Judging Badges, Numbered Pie Toppers, Scorecards, and of course Prize Ribbons.

(a few of the) Recipes Destined for my Kitchen:  While this is more of a "kit"...a little cookbook is included in the box.  It houses some award-winning recipes that I'd love to try, such as: Bourbon Ginger Pecan Pie, Fresh Peach Pie, Lemon Swirl Cream Cheese Pie, Sweet Applewood-Smoked Bacon Apple Pie, Chicken Pie.

My Thoughts/Review:  So fun!  I've always been a pie-kinda girl, so this is right up my alley. I think it'd be awesome to throw a Waitress-type party with a bunch of friends and turn it into a contest using this "box" of goodies!  As a matter of fact, that is exactly what I'm tucking my box aside to do.  Anybody live close and want to join me?  So, if you love pie...and parties...and contests...I think this is a fabulous kit to get you started.  While you may run out of supplies after holding your contest, you can make copies of the judging sheets for future endeavors and surely get a bit creative to make similar pie toppers and ribbons (go ahead, channel your inner Martha Stewart).  I think this is a great idea for a cookbook/product.

 Speaking of parties...hows about putting this to use during today's Pie Party!? That's right...there's a giant Pie Party going on today on Facebook, so go on over for mouthwatering ideas for your next Pie Contest!  Personally, I'm counting the days until the Concord Grapes are ready so that I can make my yearly Grape Pie!

*I received a free copy of this book to review from the publisher.  All thoughts and opinions stated in this post are 100% mine.

Apple-Cheese Spread

Welcome to the September edition of Progressive Eats. Today our menu celebrates the diversity of apples! I know I've mentioned once or fifteen times before, so I will refrain from reciting my fond memories of apple picking in the crisp fall air. But I do love me some apples.

I've already dipped into the apple tree a few times this season, sharing a couple of desserts like Fried Apple Hand Pies and Whiskey Caramel Apple Pie, a savory Tangled Apple, Pistachio, and Golden Raisin Salad, and even an apple-infused drink with my Apple Pie Hot Toddy. So yeah, I'm not afraid to use ALLTHEAPPLES!

I've got another savory dish for you today—a simple spread, actually. It's great for munching on with crackers or toast while you're watching a game or reading a book, but I also think it would be the perfect appetizer addition to your Thanksgiving menu. The sweet, rich caramelized shallots in sherry are really the key to highlighting the flavor of the apples, so don't skip that step.

Fried Apple Hand Pies

It's the second Wednesday of the month, and that means it's time for another edition of the Blogger C.L.U.E. Society. This month we rummaged through our assigned blogs looking for recipes featuring fall fruits, and my assigned blog was Kelli's Kitchen. I had such a fun time rummaging through Kelli's blog in search of the perfect thing to make.

On her about page, Kelli says that she learned all the best things in life from her Nana, so I'm pretty darn excited that the recipe I chose to make this month is one that her Nana used to make—small fried apple pies.

These little hand pies remind of the hot apple pies at McDonald's that I loved as a kid and the kind of little pies that slide out of a little cardboard box (that I always hope will be good but never are). The only difference is, these are MILES better than either of those options. Honestly, I couldn't stop eating them. It was a really bad idea for me to make them in the morning when everybody else was off at school and work. I had to force myself to leave the kitchen just to put them out of view.

Matcha Buttermilk Pie

I've been a bad, bad pie baker. I think this may actually be my first pie of 2017 (okay, I know it is)! That's pretty sad for a self-proclaimed pie lover. But hey, what better day to start making up for the recent lack of pies than Pi{e} Day?

Date Crumb Pie

Years ago, when I decided that I wanted to cook and bake...as in, all the time...the first thing I wanted to master was pie making.  I don't think it was a conscious decision, it just sort of became "my thing".  I started by baking pies to bring to Thanksgiving dinner.  I would always make two different kinds.   Apple being my favorite.  Apple with a crumb topping and long, thin slices of Parmesan to eat with it.

Sometimes I would make Pumpkin.  Sometimes I would make Rum-Runner Pecan Pie.  Other times a variation on one of those three - perhaps Upside Down Apple (apple inside, pecan "outside") or Pumpkin-Pecan.  Other times, Chocolate Pecan or Bourbon Sweet Potato.

In summertime, it was Concord Grape, Blueberry, and my most favorite, Cherry Pie.  Spring made me think Lemon Meringue, Strawberry-Rhubarb, or Coconut.  Basically, I'm a pie-anytime kinda girl.  A slice of pie (a la mode, perhaps) and a cup of good coffee is pure comfort to me.

I love giving pies to others, as well.  I love seeing the look on somebody's face when I hand them a homemade pie.   Something you spend so much time lovingly chopping, rolling, and forming definitely says "I Care".  This Date Pie was made for somebody very special this week.

When the world is gray and bleak

Baby don't you cry.

I will give you every bit of love that is in my heart

I will bake it up… into a simple little pie.

Baby don't you cry, gonna make a pie

Gonna make a pie with a heart in the middle.

                                                                                   -Adrienne Shelley

Date Crumb Bars (or Date Crumb Pie)

Thick oat streusel layers surrounding a rich date center.

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Keywords: bake dessert vegetarian dates nuts Christmas Thanksgiving pie bars American

Ingredients (16 bars or 8-10 slices)

• 12 oz. pitted dates, coarsely chopped (to equal 2 c. packed)
• 1½ c. water
• 1 tsp. pure vanilla extract
• 2 c. old-fashioned rolled oats
• 1 c. unbleached all-purpose flour
• ½ c. whole wheat flour
• ¾ c. firmly packed dark brown sugar
• ½ tsp. baking soda
• 1 tsp. ground cinnamon
• big pinch sea salt
• 1½ c. coarsely chopped walnuts
• ½ c. finely chopped crystallized ginger
• 8 oz. (2 sticks) salted butter, cut into tablespoons, at room temperature + extra for pan

Instructions

Combine chopped dates and water in a small saucepan over medium heat and bring to a boil. Reduce heat and cook at a slow steady simmer, stirring from time to time, until the dates are very tender and cooked into a thick jam, ~15 minutes. Turn off heat and stir in vanilla. Set aside to cool.

Preheat oven to 350° F. Line a 9-inch square pan (or a 9-inch deep-dish pie plate) with foil, pressing it in to the sides or edges to conform to the pan, and leaving a bit of an overhang. Butter the foil lightly all over. Set aside.

Stir together the oats, both flours, brown sugar, baking soda, cinnamon, and salt in a large bowl. Toss in the walnuts and ginger. Add the butter and use your fingertips to work the butter through the mixture until it is very well combined and crumbly.

Press and pack half of the crumb mixture evenly into the bottom of the pan (if using a pie dish, bring it up the sides a bit as well). Spread the date filling on top of the bottom crust. Sprinkle the filling evenly with the rest of the crumb mixture. Gently give the topping a little press so that it adheres to the filling.

Slide into preheated oven and bake for ~50 minutes - 1 hour (if using pie pan, check after 40 minutes or so), until edges are beginning to get golden and filling feels "set" when you press it it a little with your finger in the center.

Cool on a wire rack. Gently lift the bars or pie from the pan, using the foil overhang, and cut into bars or wedges. Fantastic with cold milk or hot coffee. Even better with a scoop of ice cream or whipped cream.

slightly adapted from Baking for Friends by Kathleen King

Pumpkin Caramel Sea Salt Blondies

Welcome to the November edition of Blogger CLUE Society! As you may have seen in the past, we have a monthly theme to aid us in the hunt of our assigned blog, and this month's theme is Pie and other Thanksgiving Desserts. This suited me just fine since I am featuring Thanksgiving recipes daily leading up to the big meal this year!

Of course I went in all psyched up to find a new recipe that would fit in amongst our yearly pie assortment...you know about my deep love of pie, right? Well, sometimes we have to adapt...annaDishes was my assigned blog for this month—and she doesn't have any pie recipes on her blog! After the nervous sweats died down (what, no pie!?), I went hunting again...with a fresh perspective.

Although pie is first and foremost in my choices of Thansgiving dessert, lately I've been opening my mind to the possibility of another dessert (or two) alongside the pie. I thought about making Anna's Triple Chocolate Pumpkin Brownies or maybe her Grammy's Hermits, but in the end it was her Maple Caramel Sea Salt Blondies that won my heart.

Yes, I know I said maple, not pumpkin. And I went in with the full intention of making them with maple syrup until I realized there was only about a teaspoon of maple syrup in the bottom of my bottle...after I'd already started mixing things together. Doh! So I improvised and swapped one seasonal flavor for another.

I have to admit, they were pretty wonderful; they would definitely hold their own in any holiday dessert spread. As soon as I replenish my maple syrup stock, I'll be making Anna's original version, as well.

Pumpkin Caramel Sea Salt Blondies

Pockets of caramel and chocolate complement the rich taste of brown sugar mingling with seasonal pumpkin in these blondies that are special enough to earn a place at your holiday table.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Keywords: bake dessert vegetarian nut-free pumpkin caramel chocolate Thanksgiving bars American fall

Ingredients (9 large or 16 small blondies)

• 4 ounces (8 tablespoons / 1 stick) unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup + 3 tablespoons all-purpose flour
• 1/4 teaspoon fine sea salt (or 1/2 teaspoon flaked or coarse sea salt)
• 1/4 cup chocolate chips (milk, semi-sweet, or dark)
• 8 soft caramels, quartered (~2 1/2 ounces or a heaping 1/4 cup)

to finish:

• flaked or coarse sea salt

Instructions

Preheat oven to 350° F. Grease an 8"x8" baking pan (then line with parchment paper if you wish).

Combine melted butter and sugar and mix until smooth, then beat in the pumpkin, egg, and vanilla. Stir in the flour and salt until just combined. Fold in the chocolate chips and caramel pieces.

Pour into prepared pan, then slide into preheated oven and bake for 20-25 minutes, or until set in the middle. Set the pan on a wire rack, sprinkle with coarse of flaked sea salt, then allow to cool.

note:

If you'd like, try topping your cooled blondies with some chocolate or caramel icing/frosting before sprinkling on the sea salt.

Anna's original recipe used maple syrup instead of pumpkin, which I can't wait to try. She also used milk chocolate chips which I has every intention of using, as well...until I realized that somebody had raided the pantry and there were none to be found (they would be equally wonderful here). Anna also topped hers in melted milk chocolate chips before sprinkling on the salt.

The blogger C.L.U.E (Cook, Learn, Undertake, Eat) Society meets every month in a game of mystery, intrigue, and fun! We are given a theme and secretly assigned another member's blog; our mission is to hunt through our assigned blog to find a recipe that fits the theme through our eyes. We then head into the kitchen and recreate the recipe and post together on reveal day!

I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer that there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?

Today is reveal day, and this month's theme is: Pie and Other Thanksgiving Desserts. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!

• Aunt Orlean's Pie Dough by Stacy from Food Lust People Love
• Bacon and Leek Quiche by Sue from A Palatable Pastime
• Black Forest Fruit Pie by Stacy from Food Lust People Love
• Brownie Pecan Pie by Christiane from Taking on Magazines
• Cast Iron Apple Pie by Lisa from Suburban Gourmet
• Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
• Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
• Classic Pumpkin Pie by Jean from Lemons and Anchovies
• Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
• Five Spice Apple Pie by Kate from Kate's Kitchen
• French Silk Pie with Frangelico by Christiane from Taking on Magazines
• Lemon Almond Cake by Azmina from Lawyer Loves Lunch
• Lemon Icebox Pie by Kathy from A Spoonful of Thyme
• Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
• Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
• Pumpkin Pie Ice Cream by Debra from Eliot's Eats
• Roasted Butternut Squash Dip by Anna from annaDishes
• Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
• Southern Buttermilk Pie by Lora from Cake Duchess
• Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life

25 Desserts (that aren't Pie) for your Thanksgiving Table

It's no secret that I love pie...and our Thanksgiving dessert spread reflects that love. But while I'm satisfied with (eventually) making my way through three or four kinds of pie, I hear tell that there are people who don't feel the same. I mean, apparently there are people who don't even serve a single pie, but instead turn to cake, cookies, cheesecake, or another sweet treat. I know—MIND. BLOWN.

Dramatic? Me? 

But seriously, if you're looking for a couple of dessert options that aren't pie, I've gathered 25 absolutely tempting dessert recipes below, all of which have a "fall feel" and would fit perfectly at your Thanksgiving table this year. And guess what? I even have one non-pie dessert option planned to serve alongside my pie. Madness!

Triple Cherry Pie inspired by Twin Peaks | #FridayPieDay

About one month ago, I finally watched Twin Peaks. The first episode originally aired when I was a freshman in high school. I vaguely remember it coming out, but I think I was too young to be on the in where it was concerned. I've thought about watching it here and there over the years, but there were two things that really made me decide that now was the time to watch it.

The first being that there is a 25-year special coming out sometime soon—this year I believe. I wanted to be ready for that. But the real push actually came from a podcast that I recently discovered called Fiction Kitchen Podcast. I listened to a few minutes of their Twin Peaks episode before deciding that I really wanted to know what they were talking about...so I hit stop and binge-watched Twin Peaks before coming back to listen to that (or any other) episode.

Pumpkin Pie w/ Sesame Snaps

What are your must-have pies for Thanksgiving?  For me, it's just not the same if there's not at least a Pumpkin Pie and a Pecan Pie.  I like to add one or two extras to the mix every year, as well...just for variation.  Sometimes it's Bourbon Sweet Potato.  Occasionally it's a form of Apple (Crumb, Cheddar-Crust, Upside Down).  Once I made a killer Cranberry Tart.  Sometimes we do the Chocolate Pecan (...though, I prefer my Pecan to be left alone.  OH!  Unless it's the Rum Runner Pecan Pie I make sometimes.  That I'll take).  I've even done Buttermilk Pie in the past.  And every couple of years, some sort of harvesty cake makes its way into the mix.  I mentioned before that this is the first year that we didn't meet up with the extended family for our Turkey Day dinner...and in turn, I didn't need to make so many desserts.  The two pies that I did make were even a bit much.   But something inside won't let me make just one.  The one thing I'm bummed about is that I didn't make or even eat a slice of Pecan Pie this year.  Pecan prices are just too steep for me right now.  So I stuck with a Pumpkin and a fantastic Apple Cider Pie (watch for it...). I don't think I've ever made the same version Pumpkin twice.  I like mine thick and heavy on the spice, so I added some cardamom, allspice, and cloves in with the other spices.  I really enjoyed this cream cheese crust.  It didn't get soggy and it had a nice snap to it.  The fun part, though?  Definitely the shards of sesame seed snaps (brittle) strewn across the top.  It added a contrast in texture and a great hint of nuttiness to each bite.  This one will appear in the rotation quite often, me thinks.

Cream Cheese Crust

yield: 1 (9") pie crust

1¼ c. all-purpose flour

1 Tbs. sugar

½ tsp. salt

3 oz. (6 Tbs.) cold butter, cut in pieces

2 oz. cold cream cheese, cut in pieces

1 tsp. apple cider vinegar

2-4 Tbs. ice water

Pulse flour, sugar, and salt in a food processor.  Add butter and cream cheese and pulse until pea-sized.  Add vinegar and 2 Tbs. of icewater; pulse until dough holds together.  Add a bit more ice water, as needed until you can press dough together.  Gather into a ball, wrap in plastic and pat into a disk.  Chill at least 4 hours.

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Sesame Seed snaps

½ c. sugar

1 Tbs. water

1½ Tbs. sesame seeds, toasted

big pinch sea salt

Cook sugar and water over medium-high until amber, ~7 minutes.  Stir in sesame seeds and salt.  Immediately spread on a silpat, sheet of parchment (or greased foil); let cool completely, then break apart.  Store in a cool place in an airtight container until ready to use.

Pumpkin Pie w/ Sesame Snaps

yield: 1 (9") pie

1 recipe cream cheese crust

flour, for dusting

15 oz. pumpkin puree

1 c. evaporated milk

⅔ c. sugar

2 large eggs

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground cardamom

⅛ tsp. ground allspice

small pinch ground cloves

a few good grates of nutmeg

1 recipe sesame seed snaps

On a lightly floured surface, roll out the chilled dough into a 12" circle.  Gently drape it over a 9" pie plate.  Fit it in and tuck the overhand under itself.  Chill for 30 minutes.  Preheat oven to 350° F.  

Prick bottom of crust with a fork.  Line with parchment, and fill with pie weights or dried beans.  Bake until edges are golden, ~20 minutes.  Remove beans and parchment and bake 10 minutes more.  Cool on a wire rack.

Whisk pumpkin, milk, sugar, eggs, and spices in a bowl; pour into par-baked shell.  Bake until center is just barely set, ~1 hour.  Cover edges with foil if they begin to get too dark.  Cool on a wire rack.

Sprinkle the shards of sesame seed snaps over the pie just before serving.  note: If you don't think the whole pie will get eaten right away, then I recommend only sprinkling them on the individual slices.  If you sprinkle it over the whole pie, then wrap up the remainder for later, the shards will turn back into a syrup that sits on the top of the pie and eventually sinks in.

*This pie was adapted from 50 Pies insert of Food Network Magazine (Nov. '11)

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