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    Home / Meal Plans

    Free Customizable Thanksgiving Meal Plan {Adjustable Quantities & Shopping List}

    Composite image with 4 photos showing sliced roasted turkey breast, fresh green bean casserole, cranberry orange sauce, sweet potato casserole, and text Free Meal Plan Thanksgiving, Visit site for recipes, Add Salt & Serve logo

    Composite image with 4 photos showing sliced roasted turkey breast, fresh green bean casserole, cranberry orange sauce, sweet potato casserole, and text Free Meal Plan Thanksgiving Add Salt & Serve logo

    Thanksgiving in the United States is always the fourth Thursday of November and kicks off a long weekend of family, food, football, and shopping. But mostly food. Lots and lots of food.

    Our free meal plan for Thanksgiving dinner can help.

    Thanksgiving Meal Plan

    As someone who loves to cook, I'm always torn between sticking with tradition and trying something new. Usually that means one or two new recipes alongside the tried and true recipes my family loves. I'm including two options for a few dishes, but if you are hosting a crowd you may want to include both options. It's totally up to you!

    Thanksgiving

    Notes

    • If you buy a frozen turkey, allow at least one day of refrigerator thawing for every 4 lbs. of turkey.
    • The Baked Orange Cranberry Sauce can be prepared ahead and refrigerated.
    • Save the turkey carcass and about 2 cups of leftover turkey (dark meat is good for this) from your Thanksgiving meal to use for Turkey Noodle Soup in the weekly meal plan.

    Main Dish

    • Roast Turkey or Turkey Breast

    Sides


    • Baked Orange Cranberry Sauce

    • Sweet Potato Casserole or Roasted Butternut Squash

    • Mashed Potatoes or Macaroni and Cheese

    • Better Green Bean Casserole

    • Herb Dressing or Cornbread Dressing

    • Dinner Rolls

    Desserts


    • Apple Galette

    • Pumpkin Pie

    While you can adjust quantities in the recipe cards below, those will not be reflected on the shopping list. In the collection at the bottom of this post (which is where the shopping list is generated), adjust the number of servings to fit your needs (a zero will remove it from the shopping list and the printed collection). Then just print the shopping list and print the collection to use as your guide. The Print Recipes button will print all of the recipes, so just ignore the ones you aren't using.

    If you aren't sure how much food you need, Butterball has a nifty calculator for turkey and dressing quantities as well as cooking and thawing times.

    Thanksgiving Dinner

    • Roast Turkey or Turkey Breast
    • Baked Orange Cranberry Sauce
    • Sweet Potato Casserole or Roasted Butternut Squash
    • Mashed Potatoes or Macaroni and Cheese
    • Better Green Bean Casserole
    • Herb Dressing or Cornbread Dressing
    • Dinner Rolls
    Sliced roasted turkey breast with golden brown skin on a white plate garnished with parsley

    Easy Roast Turkey and Gravy

    Sometimes the best is also the easiest. Slow roasting a turkey seasoned with turkey rub makes a tender and delicious bird for your holiday meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 401

    Ingredients
      

    • 12 lb. turkey, fresh or thawed
    • ⅓ cup vegetable oil
    • 4 Tbsp. turkey rub
    • 1 extra large cooking bag, such as Reynold's cooking bags for turkeys

    Gravy

    • ½ cup water
    • 2 Tbsp. flour
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    Instructions

    Turkey:

    • These instructions are for cooking the turkey in the oven with a roaster that has a lid, or in an electric roaster. For alternate instructions, see the notes below.
    • Remove the giblets (if any) or other contents of the cavity. rinse and dry the turkey.
    • Rub the skin all over with the oil.
    • Sprinkle the turkey rub all over the turkey, rubbing it in if necessary.
    • Follow the time and temperature recommendations that came with your turkey. Generally, you can count on cooking an unstuffed turkey for 15 minutes per pound at 325ºF. Stuffed turkeys take slightly longer; about 18 minutes per pound at the same temperature (do not stuff a turkey larger than 24 lbs. for safety reasons). Always use internal temperature to determine doneness—the turkey is done when it reaches an all over internal temperature of 165ºF (revised down from 180ºF, which some people still prefer as the safest temperature).
    • When done, remove the turkey from the roasting pan and let it sit for about 20 minutes before carving.

    Gravy:

    • When the turkey is done, transfer the drippings from the baking bag or pan to a saucepan through a strainer.
    • If your turkey came with a gravy packet, use it with the drippings from the turkey according to the packet instructions.
    • If it did not come with a gravy packet, combine ½ cup warm water and 2 Tbsp. flour in a glass jar with a tight-fitting lid. Tighten the lid and shake vigorously until the flour is dissolved. Add to drippings.
    • Heat the drippings, stirring frequently, until gravy is thickened. If you need to stretch your gravy, add all or part of a can of chicken broth.
    • Pour the gravy through a strainer into a gravy boat to remove any lumps.

    Notes

    You can use a purchased turkey rub, or try a homemade one. Spruce Eats has a nice collection of turkey rub recipes.
    I don’t use a 12 lb. turkey; as beautiful as a large roasted turkey is, much of it goes to waste in my house. I use 2 turkey breasts instead of 1 whole turkey because my family prefers white meat.
    Crockpot: If using turkey breasts and they are small enough (and presentation isn't important), they can be cooked in a crockpot. This makes the most tender and juicy turkey, and it frees up your oven for other dishes. Times should be approximately the same for turkeys cooked in the crockpot, but know that a turkey cooked in the crockpot is not going to make a centerpiece turkey. It will be so tender that the meat will fall off of the bone and you will be lucky to get it out of the crockpot in one piece.
    Oven without a Roaster: If you need to roast your turkey in the oven and do not have a roasting pan with a lid, use a cooking bag according to the bag instructions, which will keep the meat very moist. I use the Reynold’s Turkey Size cooking bags.
    Grilling & Smoking: https://hgic.clemson.edu/hot-topic/cooking-the-holiday-turkey/
    Safe Handling: https://hgic.clemson.edu/factsheet/safe-handling-of-poultry/
    Questions: If you have any questions about safe handling of your turkey you may contact the USDA Meat and Poultry Hotline at (888) 674-6854 M-F from 10am-4pm EST.

    Nutrition per serving

    Calories: 401 calCarbohydrates: 1.81 gProtein: 52.52 gFat: 19.79 gSodium: 271.8 mgFiber: 0.53 gSugar: 0.17 g
    Easy Roast Turkey and Gravy Permalink
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    Baked cranberry sauce with bits of orange and coconut

    Baked Orange Cranberry Sauce

    Orange marmalade gives cranberry sauce a delicious citrus twist.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Sauce
    Cuisine American
    Servings 10 servings
    Calories 233

    Ingredients
      

    • 1 lb. fresh cranberries, rinsed
    • 1 cup coconut flakes
    • 1 cup orange marmalade
    • 1 cup sugar
    • ½ cup water
    • Nonstick cooking spray
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    Instructions

    • Combine all ingredients in a large bowl.
    • Spray a 2 qt casserole dish with nonstick cooking spray and pour mixture into casserole dish.
    • Bake at 350 degrees for 30 minutes or until cranberries are tender.
    • Serve warm or chilled.

    Nutrition per serving

    Calories: 233 calCarbohydrates: 48.76 gProtein: 0.86 gFat: 5.54 gSodium: 22.8 mgFiber: 3.7 gSugar: 41.62 g
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    Sweet potato casserole with streusel topping

    Sweet Potato Casserole with Streusel Topping

    Streusel topping takes sweet potato casserole to the next level.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 8 servings
    Calories 549

    Ingredients
      

    Casserole:

    • 40 oz. canned yams in syrup, drained
    • ½ c. sugar
    • ½ tsp. nutmeg
    • ½ tsp. cinnamon
    • ¼ c. butter, melted
    • ¼ c. milk

    Topping:

    • ½ c. crushed cereal, like corn flakes
    • ½ c. chopped pecans
    • ½ c. brown sugar
    • ¼ c. butter, melted
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    Instructions

    • Preheat the oven to 400ºF.
    • Mix the topping ingredients together and set aside.
    • Mash the yams.
    • Combine all of the casserole ingredients together and pour in a buttered casserole dish.
    • Drop topping by spoonfuls over casserole and spread to cover.
    • Bake at 400ºF for 30 minutes.

    Notes

    You can double the topping ingredients if your sweet potatoes will be baked in a shallow and large pan; this amount is measured for 2 qt. round dish.

    Nutrition per serving

    Calories: 549 calCarbohydrates: 84 gProtein: 5 gFat: 23 gSodium: 234 mgFiber: 8 gSugar: 32 g
    Sweet Potato Casserole with Streusel Topping Permalink
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    a bowl of roasted butternut squash with candied pecans and text roasted butternut squash with candied pecans

    Roasted Butternut Squash with Candied Pecans

    Roasted butternut squash is a perfect fall side with a dash of nutmeg and just the right amount of sweetness. Its rich fall color along with the taste of candied pecans and nutmeg make it an excellent choice for a Thanksgiving side dish.
    5 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 40 mins
    Total Time 1 hr 5 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 8 servings
    Calories 276

    Ingredients
      

    • ¼ cup oil
    • ⅓ cup brown sugar
    • 2 butternut squash
    • 3 red onions
    • ¼ teaspoon freshly ground nutmeg, or as desired
    • Non-stick cooking spray

    Pecans:

    • ¾ cup pecan pieces
    • 2-½ tsp. butter
    • 1-½ teaspoon brown sugar
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    Instructions

    • Preheat oven to 450ºF.
    • Peel and chop butternut squash into 1” cubes.
    • Chop onions into 1” pieces.
    • Mix onions and squash with oil and spread in a prepared roasting pan with sides.
    • Sprinkle brown sugar evenly across vegetables, then grind the nutmeg evenly over the vegetables.
    • Mix gently with hands to distribute the brown sugar and nutmeg among the vegetables.
    • Bake for 35-45 minutes, gently stirring a couple of times during baking.
    • While squash is baking, prepare candied pecans as directed below.
    • When squash is turning brown on the edges and there is no longer any liquid in the pan, remove the vegetables from the oven.
    • Gently stir one-half to two-thirds (depending on how much you want to reserve for topping based on the size and shape of your serving dish) of the pecans into the squash, then place into a serving bowl. Sprinkle the remaining pecans on top of the squash and serve immediately.

    Candied Pecans

    • While vegetables are baking, prepare the pecans by melting the butter in a small fry pan.
    • Add pecans and toss to coat, then add brown sugar.
    • Cook over medium heat for about 10 minutes, stirring frequently.
    • When pecans are starting to brown and the sugar starts to caramelize, turn off the heat.
    • Cool.

    Notes

    1. The roasting vegetables will release quite a bit of liquid as they cook, so be sure that your roasting pan has sides.
    2. When stirring, be very gentle to prevent mashing the squash.

    Nutrition per serving

    Calories: 276 calCarbohydrates: 36 gProtein: 3 gFat: 15 gSodium: 16 mgFiber: 5 gSugar: 15 g
    Roasted Butternut Squash with Candied Pecans Permalink
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    Glass dish with mashed potatoes topped with butter and paprika

    Homemade Mashed Potatoes

    Whether you prefer creamy potatoes or potatoes with some body to them, homemade mashed potatoes are worth the effort.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 10 servings
    Calories 193

    Ingredients
      

    • 5 lbs. potatoes, cleaned and peeled (see note below)
    • 6 tablespoon butter, divided
    • ¼ cup skim milk, or more as needed
    • salt to taste
    • pepper to taste
    • paprika, for garnish
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    Instructions

    • Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
    • Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
    • Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.

    Notes

    Russet potatoes are a good choice for mashed potatoes, but if you prefer to not peel your potatoes, Yukon Gold is perfect for mashing with the skin on.
    If you need to speed up the cooking process, try chopping your potatoes before boiling.

    Nutrition per serving

    Calories: 193 calCarbohydrates: 28.52 gProtein: 6.11 gFat: 7.04 gSodium: 434.05 mgFiber: 5.67 gSugar: 0.32 g
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    A single serving of macaroni & cheese with a bread crumb topping with a fork and garnished with fresh thyme

    Macaroni and Cheese

    Homemade macaroni and cheese is worth the effort for the comforting "welcome home" feeling it evokes. This version with a crushed crouton topping is the perfect blend of creamy and crunchy.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 8 servings
    Calories 324

    Ingredients
      

    • ½ lb. elbow macaroni
    • 1 tablespoon butter
    • 1 egg, beaten
    • 1 teaspoon salt
    • 1 teaspoon dry mustard powder
    • 1 tablespoon hot/ warm water
    • 3 cups shredded cheddar cheese, divided
    • 1 cup milk
    • ½ cup seasoned croutons, crushed
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    Instructions

    • Preheat oven to 350°.
    • Cook macaroni according to package directions; drain thoroughly and return to pan.
    • Stir in butter and egg; mix mustard and salt with water and add to macaroni.
    • Add cheese, reserving ½ cup to sprinkle on the top.
    • Pour into a greased 2 quart casserole dish. Pour milk over noodles and cheese – do not stir it in but distribute evenly. Sprinkle with cheese and croutons.
    • Bake for about 45 minutes or until set and the top is brown.

    Nutrition per serving

    Calories: 324 calCarbohydrates: 25 gProtein: 16 gFat: 18 gSodium: 602 mgFiber: 1 gSugar: 3 g
    Macaroni and Cheese Permalink
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    Fresh Green Bean Casserole in a skillet

    Fresh Green Bean Casserole

    Green Bean Casserole is a staple at Thanksgiving tables all over the south—its creamy sauce and crunchy fried onions are a comforting reminder of home and holiday, and Fresh Green Bean Casserole keeps the tradition alive in this updated version with fresh and rich flavors, better texture, and brighter color.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 225

    Ingredients
      

    • 24 ounces fresh or frozen long slender green beans, blanched or lightly steamed
    • 8 ounces mushrooms, sliced
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1 ½ cups French fried onions
    • 1 tablespoon butter
    • 1 cup heavy whipping cream
    • 1 tablespoon flour
    • 1 teaspoon salt, or to taste
    • 1 teaspoon pepper, or to taste
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    Instructions

    • Start by sautéing the sliced mushrooms in butter with a chopped onion and a minced garlic clove in an oven-proof skillet. (If you don't have an oven-proof skillet, you can use a regular skillet and transfer to a baking dish before adding the French fried onion topping.) When they are tender and starting to brown, add a tablespoon of flour and mix well.
    • Heat for about one minute, stirring gently, then add the heavy cream. Stir gently and add salt and pepper to taste. Simmer over medium heat, stirring frequently, until sauce starts to thicken.
    • Add the steamed or blanched green beans and mix well.
    • Top with French fried onions and bake for 20-25 minutes at 350ºF or until heated through and the onions start to brown.

    Notes

    Trim the green beans if necessary—even some trimmed green beans still have a few stems that were missed.
    Be sure not to overcook the green beans when blanching or steaming. they should be just pliable but not limp.
    Gluten-free version. If you're gluten-free and missing one of your favorite holiday dishes, you'll be thrilled to learn that you can purchase gluten-free fried onions from Amazon (affiliate link) or from stores such as Sprouts or Whole Food. You can also make your own at home.
    A cornstarch slurry can be used to thicken the sauce instead of flour if you need to keep this dish gluten-free. For this substitution, omit the flour. After adding the heavy cream, mix a slurry of 1 tablespoon cornstarch and 1-½ tablespoons of cool water. Add the cornstarch mixture to the dish and simmer until sauce thickens. 

    Nutrition per serving

    Calories: 225 calCarbohydrates: 15 gProtein: 3 gFat: 18 gSodium: 358 mgFiber: 3 gSugar: 4 g
    Fresh Green Bean Casserole Permalink
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    White baking dish with baked cornbread stuffing

    Homemade Dressing

    Onion, celery, and garlic flavor this traditional herb dressing.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American
    Servings 10 servings
    Calories 213

    Ingredients
      

    • 20 slices bread, about a pound, cubed
    • ½ cup butter
    • 4 stalks celery, sliced
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2-2 ½ cups chicken broth
    • ¼ teaspoon thyme
    • ½ teaspoon sage
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    Instructions

    • Place cubed bread into a 9 x 13 inch baking dish. Set aside.
    • In a large skillet, melt the butter over medium heat. Add the celery, onion, and garlic, and cook until tender, about 5 minutes.
    • Add the chicken broth and seasonings. Bring to a boil. Pour the boiling mixture over top of the bread in the casserole dish. Stir to combine.
    • Bake at 325°F for 30 to 40 minutes until the top is golden brown and slightly crispy.

    Nutrition per serving

    Calories: 213 calCarbohydrates: 24 gProtein: 5 gFat: 11 gSodium: 533 mgFiber: 2 gSugar: 3 g
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    White baking dish with baked cornbread stuffing

    Cornbread Sage and Onion Stuffing

    In this yummy dressing recipe from Culinary Ginger, delicious cornbread is mixed with fresh sage, onion and celery, moistened with stock then baked to achieve a crispy crunchy top.
    Add to Collection Go to Collections

    Ingredients
     

    • 4 tablespoons butter, unsalted
    • 8 ounces yellow onion, chopped
    • 4 celery stalks, chopped small
    • 1 ¼ cups chicken or vegetable stock
    • 2 tablespoons fresh sage, chopped
    • 6 cups cornbread, broken into large pieces
    • Salt

    Notes

    Thanks to Janette of Culinary Ginger for allowing me to feature this recipe and include the ingredients so they can be added to your shopping list. Grab the instructions at her site.
    Recipe created by Culinary Ginger
    quick rolls in a basket

    Quick Rolls

    These 3 ingredient quick rolls are easy and delicious.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 12 servings
    Calories 201

    Ingredients
      

    • 2 ¼ cups biscuit mix, divided
    • 1 cup sour cream
    • ½ cup butter, melted
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    Instructions

    • Preheat oven to 350°F.
    • Combine all ingredients except ¼ cup biscuit mix and mix well.
    • Sprinkle reserved biscuit mix onto a flat surface such as a cutting board. Divide dough into 12 equal sections (this is easiest if you divide the dough into quarters, then divide each quarter into thirds). Out of each dough section, make 3 equal balls and roll them in the flour.
    • Place the 3 balls together into a muffin cup. Repeat for each of the remaining sections of dough until you have filled 12 muffin cups. Bake for 15-20 minutes or until starting to brown.

    Notes

    If you don't have biscuit mix, you can use a homemade biscuit mix substitute.

    Nutrition per serving

    Calories: 201 calCarbohydrates: 15 gProtein: 2 gFat: 15 gSodium: 370 mgFiber: 1 gSugar: 3 g
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    Thanksgiving Dessert

    • Apple Galette
    • Pumpkin Pie
    Baked apple galette drizzled with caramel sauce

    Caramel Apple Galette

    Baked apples wrapped in buttery pie crust and drizzled with caramel glaze is a delicious way to end a meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 229

    Ingredients
      

    • 1 uncooked pie crust
    • 3 Granny Smith apples, peeled, cored, and cut into thin slices
    • ⅓ cup sugar
    • 1 tablespoon flour
    • 2 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • ¼ teaspoon cinnamon
    • 1 teaspoon water
    • 1 egg white, lightly beaten
    • 1 tablespoon turbinado or granulated sugar
    • ⅓ cup caramel topping
    • parchment paper, as needed
    • non-stick cooking spray, as needed
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    Instructions

    • Preheat oven to 425°F. Line a cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
    • Roll out pie crust to a 13″ circle on the prepared cookie sheet.
    • In a large bowl, gently toss together apples, sugar, flour, lemon juice, vanilla, salt, and cinnamon.
    • Pile apple mixture in center of pie crust, leaving a border of at least 3". Fold up edges of dough toward center so that dough partially covers apples and press folds gently together to seal.
    • In a small bowl, combine water and egg white and brush egg mixture on edges of dough. Sprinkle with turbinado or regular sugar and bake for 25 minutes or until crust turns a golden brown.
    • Drizzle with caramel topping, and serve warm.

    Nutrition per serving

    Calories: 229 calCarbohydrates: 38.28 gProtein: 2.46 gFat: 7.89 gSodium: 260.03 mgFiber: 2.13 gSugar: 17.03 g
    Caramel Apple Galette Permalink
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    Baked pumpkin pie garnished with whipped cream

    Pumpkin Pie

    Classic pumpkin pie is a must-have dessert for Thanksgiving.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 1 hr
    Cooling time 2 hrs
    Total Time 3 hrs 5 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 241

    Ingredients
      

    • ¼ cup sugar
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • 2 eggs
    • 15 ounces canned pure pumpkin
    • 12 ounces canned evaporated milk
    • 1 9" deep-dish pie shell, unbaked
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    Instructions

    • Preheat oven to 425°F.
    • In a small bowl, mix together sugar, cinnamon, ginger, and cloves. Set aside.
    • In a larger bowl, beat eggs and then add pumpkin, spice mixture, and evaporated milk. Mix thoroughly. Pour mixture into unbaked pie shell and bake for 15 minutes at 425°F. Reduce oven temperature to 350°F and continue baking for 45 minutes (or until knife inserted into center of pie comes out clean).
    • Remove from oven and cool for at least 2 hours. Serve or refrigerate. If desired, serve with ice cream or whipped topping.

    Notes

    Adapted from recipe on Libby’s Pure Pumpkin can.

    Nutrition per serving

    Calories: 241 calCarbohydrates: 27.11 gProtein: 6.51 gFat: 12.18 gSodium: 356.37 mgFiber: 2.05 gSugar: 12.31 g
    Pumpkin Pie Permalink
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    🧾 Create a shopping list

    Note that any recipe scaling from the recipes above does not carry over to the starting point for the grocery list, so you will need to make those same serving adjustments below after you click the Shopping List button. To print the notes for each day, after clicking the Shopping List button, click Print Collection.

    Composite image with 4 photos showing sliced roasted turkey breast, fresh green bean casserole, cranberry orange sauce, sweet potato casserole, and text Free Meal Plan Thanksgiving, Visit site for recipes, Add Salt & Serve logo
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    More Meal Plans

    • Meal Plan for Week 52 (Group 2)
    • Meal Plan for Week 51 (Group 2)
    • Meal Plan for Week 50 (Group 2)
    • Meal Plan for Week 49 (Group 2)

    Posted by Mary Ann on November 9, 2021Filed Under: Meal Plans

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