Thanksgiving sweets – pumpkin recipe roundup + useful facts

Fan of the orange puree or not, these delectable pumpkin recipes are sure to get your tastebuds watering.  Whether you’re an after-dinner-dessert or dessert-for-breakfast kind of person, we’ve found something to fit the bill.  Check out the amazing recipes by these cool girls, and if you try them out, let us know!  And be sure to scroll down to the bottom for some useful Thanksgiving facts to impress the in-laws 😉

LOVE AND LEMONS – Sweet Harvest Pumpkin Ice Cream




Image:  Love and Lemons

HEATHER CRISTO – Baked pumpkin doughnuts with coconut maple caramel glaze 



Image:  Heather Cristo

MINIMALIST BAKER – Vegan pumpkin cheesecake



Image:  The Minimalist Baker

LAUREN’S LATEST – Pumpkin pecan cobbler



Here is some interesting history and pumpkin facts courtesy of and author Nate Barksdale for you to share  😉 –

  • What were “former Pumpkin Pies” like? At the time, pumpkin pie existed in many forms, only a few of which would be familiar to us today. A 1653 French cookbook instructed chefs to boil the pumpkin in milk and strain it before putting it in a crust. English writer Hannah Woolley’s 1670 “Gentlewoman’s Companion” advocated a pie filled with alternating layers of pumpkin and apple, spiced rosemary, sweet marjoram and handful of thyme. Sometimes a crust was unnecessary; an early New England recipe involved filling a hollowed-out pumpkin with spiced, sweetened milk and cooking it directly in a fire
  • Illinois, California, Pennsylvania and New York are the major pumpkin growing states, together they produced 1.1 billion pounds of pumpkin in 2010. Total U.S. production was over 1.5 billion pounds.
  • According to the Guinness Book of World Records, the largest pumpkin pie ever baked weighed 2,020 pounds and measured just over 12 feet long. It was baked on October 8, 2005 by the New Bremen Giant Pumpkin Growers in Ohio, and included 900 pounds of pumpkin, 62 gallons of evaporated milk, 155 dozen eggs, 300 pounds of sugar, 3.5 pounds of salt, 7 pounds of cinnamon, 2 pounds of pumpkin spice and 250 pounds of crust.

Happy  baking!  xx Sabina & Valerie



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