Place white chocolate squares in a microwave safe bowl. Melt in microwave for the amount of time it says on the bag. Place chocolate squares in microwave safe bowl. Mel in microwave for the amount of time it says on the bag.

While the white chocolate squares are melting crush the candy canes in a plastic bag. Take out a cookie sheet, cover it with wax paper or butchers paper. Pour out all of the crushed candy canes on the cookie sheet. Pour the melted white chocolate over the crushed candy cane. Once the chocolate has melted pour that over the white chocolate and let sit until cooled, if it hasn’t set yet place in fridge over night. Once the chocolates have set take out of cookie sheet and break into smaller pieces.

Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.

Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.

Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.

Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.

Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

Source:

http://www.glutenfreecookingschool.com/archives/gluten-free-thanksgiving-recipes/

To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan.
Chill 1 hour or until firm. Or bake in a 375 degree F (190 degrees C) oven for 10 minutes or until edges are brown. Cool on rack before filling.
To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve.

Source:

http://allrecipes.com/Recipe/Pumpkin-Ice-Cream-Pie/Detail.aspx

Preheat oven to 325 degrees F (165 degrees F).
In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Source:

http://allrecipes.com/Recipes/Holidays-and-Events/Thanksgiving/Turkey/Main.aspx

Preheat oven to 350 degrees.
Blend all the ingredients (except the pie crust!) in a blender or food processor until free of lumps. Pour into the pie shell and bake for 1 1/2 hours, or until toothpick inserted in the center comes out clean.

Source:

http://vegetarian.about.com/od/vegetarianlifestyle/tp/thanksgivingrecipes.htm

Fill pie crust with ice cream; freeze until solid.

In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.

Spoon mixture over frozen layer of ice cream in crust; freeze until solid.

To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.

Source:

http://recipes.holidays.net/recipes.php?id=26

1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup firmly packed brown sugar
1 cup canned solid pack pumpkin
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

1 cup all-purpose flour
1/3 cup white sugar
1/4 cup cold butter

Preheat an oven to 400 degrees F (200 degrees C).
Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9×13-inch baking dish.
Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.

Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.
Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.

Check out this recipe and others at:

http://www.eatingwell.com/recipes_menus/collections/thanksgiving_collection_1

Mix well.

Add 3/4 cup shortening. Mix until the flour turns into little small peas.

Add 7 tablespoons ICE water (ice water makes the crust really flaky).

Slice 6-8 Apples, your choice.

In another bowl mix:

3/4 cup sugar
1 teaspoon cinnamon
2 tablespoons flour
dash of nutmeg

Mix with apples.

Roll out crust and make top and bottom.

Put the bottom layer down and put apples in. Dot apples with butter. Put on top crust.

Bake at 400°F for 50 min.

1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (29 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water
Praline:

4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)

Mix sugars, flour, bitters, spices in large bowl.

Stir in egg; set aside.

Melt butter in large skillet over low heat.

Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.

Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.

Praline:

Prepare crusts.

Preheat to 450°F.

Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.

Reduce oven temp to 400°F.

Pour half pumpkin filling into each crust; smooth top with spatula.

Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.

Garnish with whipped cream or topping, if desired.

This recipe and others can be found at:

http://www.holidays.net/thanksgiving/recipes.htm