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My friend Christine sent me this recipe months ago, but I decided it really had to be saved for Thanksgiving. And now that November is here, the recipe sharing can commence. This pie is unique in many ways. First off, it has a graham cracker crust rather than a traditional pie crust. Score. Next, it calls for fresh pumpkin rather than the easy canned stuff I always use. Sounds challenging, but fun! Also, there’s cream cheese, possibly the best spreadable substance ever invented. And finally, 16, count ’em, 16 slices of maple bacon. Astounding! The pie got mixed reviews from those who tried the recipe, and I can see why this would not be everyone’s cup of tea. But that won’t stop RBS from spreading the word on any feasible bacon concoction!

I can actually see myself making this pie without the bacon, but pork has always played a prominent role in my Thanksgiving celebration. This year, I’ll be starting the day with the now-famous Bacon Cinnamon Rolls and mimosas. Guests are invited to show up as early in the day as they dare, but only if they plan to eat and drink as much as I do.

The main event will be a traditional turkey, stuffed with seasoned bread, apples, sweet and spicy Italian pork sausage and water chestnuts. On the side there’s always a mountain of mashed potatoes and a river of gravy. We buy all the green beans we can find and blanch them before sauteeing with bacon. Beyond that, there will be my mom’s butterhorn rolls, some sort of obligatory salad (with dried cranberries of course), and plenty of wine. No yams. No black olives. No cranberry sauce. All the stuff I love and none of the stuff I don’t.

With dessert we bust out the Maker’s Mark for Hot Toddies or bourbon & Cokes. Pumpkin pie is a must, bacon apple pie is currently under consideration, and ice cream will be introduced this year. We’re even thinking of doing Bobby Flay’s bourbon & root beer float. And now I need to know…what recipes are traditional at your Thanksgiving table? Do you have something that’s unique to your family? Do you have a recipe for an old standard that can’t be beat? Share with us! I’d love to add something new to my line-up!


  • Marie says:

    The pie sounds awesome!

    I call my stuffing recipe “the Simon & Garfunkel dressing” for my seasoning mnemonic: 3 parts parsley, 2 parts sage, 1 part rosemary, 1 part thyme. Lots of garlic and chopped onion, minced celery; diced mushrooms, cooked wild rice, and–YES!–crumbled bacon mixed in with wheat and rye bread cubes. All moistened with eggs and chicken broth…and occasionally a splash of dry white wine if I have a bottle open. The turkey itself gets rubbed with butter and dusted with sage and garlic salt before it gets stuffed and slow-roasted.

  • Christine says:

    damn you for putting me in thanksgiving mode at work! now alls i want to do is plan menus and look up recipes and day dream about turky and potatoes and gravy!

  • Marianne says:

    Wow, that IS very S&G! Looks fantastic, maybe I should give something new a try this year. Thanks for sharing!

  • Chef E says:

    OMG’d (very loudly) I would have never, but I may have to sneak some into my next pie! Wonder if crumbling bacon into my pumpkin cinnamon rolls would throw my bacon hating hubby off his wheels, lol, and that burger melt was a show stopper too! Great, keep it up, I am into creative cooking of any kind…

  • Naseem says:

    I can’t wait for drink-all-day Thanksgiving with you!!!!!

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