Thanksgiving Recipes

Below are the recipes mentioned in our Thanksgiving Traditions post – Bon Appétit!

Low-Sugar Crust-Less Pumpkin Pie from Mary Baker

Serves 8 | Per serving: 102 calories, 4.5g fat, 10.9g total carbs, 9g net carbs, 4.1g protein


  • 2 cups canned pumpkin, unsweetened
  • 1½ cups fat free milk
  • ½ cup Heart-Smart Bisquick Baking Mix
  • 2 tablespoon reduced-calorie margarine
  • 2½ teaspoon pumpkin pie spice
  • 2 teaspoon vanilla extract
  • 3/4c splenda
  • 2 large eggs
  • Topping: ½ cup Lite Cool Whip
  1. Combine all the ingredients (except the topping) and mix for 2 minutes until well combined
  2. Spray a deep 9-inch pie pan with Pam, then pour the mixture into pan
  3. Bake at 350*F for about 45 minutes, or until it sets
  4. When pie is cooled, cut into 8 slices and top each piece with 1 tablespoon of Lite Cool Whip.

Pumpkin Mousse from Mary Baker Thanksgiving Recipes

Serves 8 | Per serving: 80 calories, 1.1g fat, 14.8g total carbs, 13g net carbs, 2.4g protein


  • 2 small packages of sugar-free instant vanilla pudding
  • 2 cups fat-free milk
  • 1 cup canned pumpkin, unsweetened
  • ½ pumpkin pie spice (add to your liking)
  • 1 cup fat-free Cool-Whip
  1. Blend pudding mixes with milk until there are no lumps.
  2. Mix in the canned pumpkin and pumpkin pie spice
  3. Gently fold in Cool-Whip and refrigerate for 1 hour
  4. Garnish each serving with 1 crushed ginger snap cookie (optional, but highly recommend!)
    1. Each additional cookie adds 30 calories and 6g carbs

Green Bean Casserole from Leilani Wenzen

  1. Sauté 1 medium onion (sliced) and ½ cup butter over low-medium heat until onions begin to soften
  2. Add the following to the onion-butter mixture:
    • 1/3 cup flour
    • 2 cups milk
    • 2 teaspoons soy sauce
    • 1 teaspoon salt
    • ½ teaspoon pepper
  3. Once everything is well combined, remove from heat and add the following:
    • 1 cup shredded cheese
    • Green beans (3-4 cans or 1-2 bags of frozen, depending on number of guests)
    • 8 oz of canned mushrooms of choice
    • Optional:
      • 1-2 cans of sliced water chestnuts
      • Toasted slivered almonds sprinkled on top or to mix into casserole
  4. Transfer into an oven-proof covered casserole dish and bake for 45 minutes at 350* F, then uncover and bake for another 5-10 minutes until cheese is bubbly and golden brown.

Turkey Cutlets with Cherry Sauce from Weight Watchers

Serves 4 | Per serving: 192 calories, 1g fat, 1g fiber, 32g protein


  • 1 pound skinless, boneless, turkey breast fillets
  • Salt and pepper to taste
  • 3 shallots, finely chopped
  • ¼ cup balsamic vinegar
  • 1½ cups cherries, pitted and chopped
  • ¼ cup cherry all-fruit spread
  1. Sprinkle turkey with salt and pepper.
  2. Spray large non-stick skillet with non-stick spray; heat. Add turkey and cook over medium-high heat.
    • Flip the turkey over once until both sides are browned, about 3 minutes per side. Transfer to plate and put aside
  3. Add shallots to the same skillet and reduce heat to medium. Cook the shallots until they are translucent, stirring frequently to prevent burning.
  4. To the shallots, add vinegar and stir until liquid has reduced, about 1-2 minutes.
  5. Stir in the cherries and fruit spread, then reduce heat to low. Let the sauce simmer until cherries soften and sauce thickens slightly, about 2-3 minutes.
  6. Return turkey and any juices from the turkey to the skillet; simmer until the turkey is cooked/heated through for about 1-2 minutes.