Share Your Thanksgiving Recipies

Every year in households across the area, family cooks spend countless hours pouring through cookbooks and magazine clippings to come up with a menu to please everyone at the table.

Vegan, vegitarian, gulten-free, lactose-free, low-calorie or butter-filled and heart-attack-inducing, we want those recipes.

On our part, Patch has scoured our cooking columns and recipe call-outs from last year to pull a favorite:

"If you're interested in making your own pumpkin pie, here is my very favorite recipe," said Cooking In Real Time columnist Lezlie Crosswhite. "It's a mishmash of a half-dozen recipes, combined to make what I consider the ultimate pumpkin pie. My rescue group sells these at our annual Thanksgiving bake sale and they get rave reviews!"

• 1 10-inch, unbaked pie crust to fit a 9-inch deep-dish pie pan

• 2 cups canned pumpkin (16 oz can)

• ½ cup + 2 T lightly packed light brown sugar

• 2 T gingersnap cookie crumbs

• ½ cup real maple syrup, Grade B  (Mrs. Butterworth will not do – get the real thing!)

• 1 cup half & half, cream, or evaporated milk

• 2 T Grand Marnier or other orange liqueur

• 2 extra large eggs

• 1 tsp cinnamon

• ½ tsp salt

• ½ tsp ginger

• ½ tsp nutmeg

• ¼ tsp ground cloves

• ¼ cup chopped pecans

Looking for something else? Try , or maybe some .

Send in your recipes to make life a little easier and a little tastier for your neighbors! You can post here or email katie.griffith@patch.com. Sharing is caring, afterall.