Kalyn's Top Ten List of Turkey Leftover Recipes (and Happy Thanksgiving Everyone!)

One of my top ten ideas for Turkey Leftovers is Turkey and
Cannellini Bean Soup with Sweet Potatoes and Rosemary.

(Updated Thanksgiving 2009) It's Thanksgiving Day and all over America people have spent weeks thinking about the menu. I've tried to help those who aren't completely abandoning their diets with Low-Glycemic Holiday Recipes that are tasty and South Beach Diet friendly as well. Today I'll be spending the day at my sister's house enjoying a nice holiday meal, and reflecting on all the things I've had to be thankful for this past year. I hope my readers are having a wonderful holiday too, spending time with people you love. I'll be (gasp!) taking a few days off from blogging after Thanksgiving but before I sign off I want to share my favorite ideas for using leftover turkey.

If you're going to make any of the soup recipes I've included, I highly recommend you start by simmering the turkey carcass and making turkey stock. Nothing can compared to the flavor of soup made with homemade turkey stock, plus making your own stock from leftovers is like getting free food!

Now, here's my top ten list of what to make with that leftover turkey. I like all these recipes, so they aren't ranked in order, but I'd love to hear in the comments about which looks best to you!

Turkey and Sweet Potato Soup with Black Beans and Lime

Brown Rice Salad with Leftover Turkey,
Red Cabbage, and Pecans

Leftover Turkey (or ground turkey) and
Pinto Bean Chili with Lime and Cilantro

Turkey and Guacamole Quesadillas

Turkey and Wild Rice Soup
with Cabbage, Parsley, and Sage

Turkey (or chicken) Chopped Salad with
Cafe Rio Style Creamy Tomatillo Dressing

Turkey Barley Soup

Brown Rice Casserole with Leftover Turkey (or chicken),
Mushrooms, Sour Cream, Cheese, and Thyme

Turkey Soup with Double Mushrooms

Turkey and Cannellini Bean Soup
with Sweet Potatoes and Rosemary

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
You can become a fan of Kalyn's Kitchen on Facebook.
Sometimes you can see what I'm doing on Twitter.
Here is another place where I write more about food.

Brown Rice Casserole Recipe with Leftover Turkey (or chicken), Mushrooms, Sour Cream, Cheese, and Thyme

Tomorrow is Thanksgiving day, and some of you may even be cooking one of my Low-Glycemic Holiday Recipes in honor of the big feast day. This week I've been giving suggestions for using up leftover turkey, such as Turkey and Guacamole Quesadillas or Turkey and Pinto Bean White Chili. This flavorful casserole with healthy brown rice, turkey, mushrooms, sour cream, cheese, and thyme is another option for something to make with your leftover turkey, or make it with chicken if you're not cooking a turkey this year. It's been months now since I vowed to make more casseroles for the blog, and if you grew up on casseroles like I did, you'll probably like this idea to use your leftover turkey. My casserole is missing the canned soup like the ones mom used to make, and I'm using low-fat sour cream and low-fat cheese, so it's really not as decadent as it looks in the photo.

To make this recipe you'll need 2 cups cooked brown rice. I cooked a batch in my rice cooker and froze the extra rice I didn't need. The rice doesn't need to be cooled, so you can cook it right before you make the casserole if desired.

Wash mushrooms, cut into half slices, and then saute in a small amount of olive oil until the mushrooms are slightly browned and all the liquid has evaporated.

Remove the mushrooms and in the same frying pan, heat a little more olive oil, then saute chopped onion until it's starting to soften. Then add the dried thyme and poultry seasoning and saute a few minutes more.

While onions are cooking, dice up enough leftover turkey (or chicken) to make 1 1/2 - 2 cups diced turkey. I cut it into pieces about 1/2 inch.

Add the mushrooms and diced turkey (or chicken) to the pan and mix with the onion-herb mixture.

Then mix in the rice and gently stir to combine.

In a small bowl, whisk together the sour cream and turkey (or chicken) stock, then stir in the coarsely grated parmesan and grated low-fat cheese.

Mix the sour cream mixture into the rice mixture and stir gently to combine. I'm not sure why the picture taking process broke down at this point, but you'll have to imagine there are photos here of putting the casserole mixture into a 2 quart casserole dish, baking 25 minutes, adding the second cup of low-fat cheese, and baking about 15 minutes more!

Brown Rice Casserole with Leftover Turkey (or chicken), Mushrooms, Sour Cream, Cheese, and Thyme
(Makes about 6 generous servings, recipe created by Kalyn)

2 cups cooked brown rice
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)

Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.

Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

(Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)

Printer Friendly Recipe
South Beach Suggestions:

With lots of low-glycemic ingredients like brown rice, mushrooms, and turkey, if you use low-fat cheese as recommended this casserole would be a good option for phase 2 or 3 of the South Beach Diet. The highest fat ingredient is the parmesan cheese, so if you wanted to reduce the fat you could use less of that.

More Leftover Turkey Ideas with Rice or Pasta:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Turkey or Chicken Lasagna with Sage and Three Cheeses from Kalyn's Kitchen
Brown Rice Salad with Leftover Turkey, Red Cabbage, and Pecans from Kalyn's Kitchen
Crockpot Turkey and Wild Rice Soup from A Year of Slow Cooking
Turkey Avgolemono Soup from More Than Burnt Toast
Turkey Wild Rice Casserole from Kitchen Parade
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There are two ways to print recipes on Kalyn's Kitchen.
You can become a fan of Kalyn's Kitchen on Facebook.
Sometimes you can see what I'm doing on Twitter.
Here is another place where I write more about food.

Recipe for Leftover Turkey (or Ground Turkey) and Pinto Bean White Chili with Lime and Cilantro

Thanksgiving is only two days away, and I'm through sharing South Beach Diet Friendly Thanksgiving Recipes and have moved on to testing recipes for leftover turkey. I started yesterday with a tasty Turkey and Guacamole Quesadilla, and today I'm sharing this white chili recipe made with leftover turkey and pinto beans. This can also be made with leftover chicken, or use ground turkey if you don't have any leftovers. I used both dried and fresh cilantro for one of the seasonings, but if you're not a cilantro fan, there are plenty of other flavors even without the cilantro.

The first photo in this post is the version with leftover turkey breast, cut into small pieces and added towards the end of the cooking time. The photo directly above is the same chili made with ground turkey, browned well and added at the beginning of the cooking time. I'd have to honestly say I liked the version with the ground turkey best, but if I had leftover turkey and was tired of sandwiches, I'd definitely make the leftover turkey version too. I gobbled this up with cheese melted on top when I was testing the recipe.

Start by sauteing a chopped onion in olive oil, then when the onion is soft add some minced garlic and a can of diced green chiles and cook a few minutes more.

Then add dried cilantro, ground cumin, Mexican Oregano, and epazote and cook a few minutes more. Don't stress if you don't have all those herbs, use the ones you have. I'd say ground cumin is the most essential, but the combination was good.

If you're using ground turkey, brown it in a separate pan and add after you have added the dried herbs. (The rest of these photos are with diced turkey, which is added towards the end.)

Then add 2 cans pinto beans and the liquid from the beans, one quart homemade turkey stock or homemade chicken stock (or use canned broth) and one cup water.

Let this mixture simmer for 45-60 minutes at very low heat, until the mixture is slightly reduced and the flavors are well blended.

Add the diced leftover turkey and simmer about 5 minutes, then add the lime juice, salt and pepper to taste, and simmer about 5 minutes more. Serve hot, with grated cheese melted on top and chopped fresh cilantro if desired.

Leftover Turkey (or Ground Turkey) and Pinto Bean White Chili with Lime and Cilantro
(Makes 4-6 servings, recipe created by Kalyn)

1 onion, diced into small pieces (about 1 cup diced onion)
2 tsp. olive oil (plus more for sauteing ground turkey if using)
2-3 tsp. minced garlic
1 can diced green Anaheim chiles with liquid (4 oz. size, or use a 7 oz. can if you like it spicy)
1 T dried cilantro (optional but recommended)
1-2 tsp. ground cumin (I used 2 tsp., but I love cumin)
1 tsp. Mexican oregano (I wouldn't substitute Greek oregano for this, but you could use dried marjoram)
1/2 tsp. ground epazote (optional but recommended)
2 cans pinto beans with liquid
1 quart (4 cups) homemade turkey stock or homemade chicken stock (or use canned broth)
1 cup water
2 cups diced leftover chicken or turkey (or use 1 lb. ground turkey)
3 T fresh squeezed lime juice
salt and fresh ground black pepper to taste
grated Monterey Jack cheese or Four Cheese Mexican Blend for serving, optional
fresh chopped cilantro or sliced green onions for serving, optional

Chop onion into small dice. Heat olive oil in a heavy pan big enough to hold the chili, add onion and saute on low heat 3-4 minutes, or until onion is starting to soften. Add minced garlic and canned green Anaheim chiles and saute about 2 minutes more. Then add dried cilantro, ground cumin, Mexican oregano, and epazote and saute about 2 minutes more.

(If using ground turkey, heat 2 tsp. olive oil in a separate frying pan and brown turkey well while you are sauteeing the onion, garlic, chiles, and herbs. Add the browned turkey after you've sauted the dried herbs.)

Add 2 cans pinto beans with liquid. (The dried epazote helps make beans less gas-producing. Normally I rinse canned beans, which also helps with this, so if you don't have epazote I would probably rinse the beans.) Add turkey or chicken stock and water and let chili simmer on low for 45-60 minutes, stirring a few times.

When chili has slightly reduced and flavors are well blended, add diced turkey and simmer 5 minutes. Season to taste with salt and fresh ground black pepper, add fresh lime juice and simmer 5 minutes more. (Don't simmer a long time after you've added the turkey or it will all break apart.)

Serve hot, with grated cheese melted on top and sprinkled with fresh chopped cilantro or green onions if desired.

Printer Friendly Recipe
South Beach Suggestions:

Beans are a wonderful low-glycemic food, and everything about this chili is great for any phase of the South Beach Diet. I did use low-fat Four Cheese Mexican Blend for my cheese, but you're not eating all that much cheese with it even if you only have full-fat cheese. This freezes well, so you might want to double the recipe and have it on hand.

More Chili Recipes with Turkey:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Turkey and White Bean Chili with Chocolate from Kalyn's Kitchen
Turkey Chili from Simply Recipes
White Bean Turkey Chili from Gina's Weight Watcher Recipes
Dave's Turkey Chili from Baking Bites
Black Bean and Turkey Chili from The Kitchen Sink Recipes
White Turkey Chili from Closet Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Since this turkey and pinto bean chili has my very favorite herb, cilantro, with Mexican oregano and epazote also adding flavor, it seems perfect to submit for Weekend Herb Blogging. WHB is under the management of Haalo, and is being hosted this week by Lynne from Cafe Lynnylu. Here is more about how to enter.

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There are two ways to print recipes on Kalyn's Kitchen.
You can become a fan of Kalyn's Kitchen on Facebook.
Sometimes you can see what I'm doing on Twitter.
Here is another place where I write more about food.

Recipe for Turkey and Guacamole Quesadilla (to make from leftover Thanksgiving turkey or chicken)

Yes, I realize Thanksgiving is still three days away! But in the crazy world of food blogging, if you're suggesting recipes people might cook for a special occasion, you need to let them know before that day arrives. I've finished posting Low-Glycemic Thanksgiving Recipes for 2009, and now I've been working on recipes for turkey leftovers. For the next three days I'll share a new recipe using turkey, and then on Thanksgiving I'll post my top ten recipes for leftover turkey. Of course, if you're not cooking a turkey this year, any of these recipes could be made with rotisserie chicken. Let's get this Thanksgiving leftovers week going, starting with my favorite way to make quesadillas, with leftover turkey, cheese, and just the right amount of slightly spicy guacamole.

I call this way of making guacamole "easy guacamole" and of course you start by peeling and cutting up an avocado, then mashing with a fork.

Then add just a bit of lime juice, green Tabasco or other hot sauce, salt, and chile powder and blend it up.

Cut the turkey into thin strips. I was using a turkey breast for this, but they don't need to be this long.

I used high fiber low carb tortillas to keep it South Beach Diet friendly, but you can use any type of tortilla. Brush a non-stick pan with a tiny bit of olive oil, turn the heat to low, put a tortilla in the pan, and add 2 T low-fat cheese. (I used tortillas that were 9 inches across, so if yours are smaller, you'll need a bit less of each filling ingredient.)

Let it heat until the cheese is just barely starting to melt, about half melted. This will take about 30-60 seconds, depending on how hot the pan was when you put the tortilla in.

Then lay about 2 oz. turkey strips on one side of the tortilla and let it heat for about 30 seconds.

Add two heaping tablespoons of the guacamole mixture like this, so it's easy to spread out over the cheese. (Even if you love guacamole, don't use much more than this or it squishes out of the quesadilla every time you take a bite, so annoying!) Let the turkey heat about 30-45 seconds.

Then use a rubber scraper or a large spoon to spread the guacamole mixture over one half of the tortilla. Let the quesadilla heat about 30 seconds more.

When the cheese is fully melted and the turkey is warmed through, fold over the guacamole side of the tortilla, and remove from the pan. Total cooking time is less than five minutes. Serve hot with sour cream and salsa if desired.

Turkey and Guacamole Quesadilla
(Makes 2 quesadillas, recipe created by Kalyn. It's pronounced kay-suh-dee-uh in case anyone is wondering!)

2 large flour tortillas, 9 inch size (I used La Tortilla Factory Smart and Delicious Low Carb High Fiber Tortillas from Costco)
1 tsp olive oil, divided
4 oz sliced turkey, cut into thin strips
4 T grated cheese (I used Four Cheese Mexican Blend from Costco, which is a blend of low-fat cheeses)
1 avocado
2 tsp. lime juice
1/4 tsp. green Tabasco (or other hot sauce, add to taste)
salt to taste (I used Vege-Sal)
pinch of chile powder (don't use too much or it turns the guacamole brown!)
sour cream and salsa for serving, optional

Cut the avocado in half, remove the seed (using the tip of your knife to poke it and lift it out is an easy way to do that), then scrape out the avocado into a bowl, discard the skin, and mash the avocado with a fork. Add lime juice, green Tabasco or other hot sauce, salt, and chile powder and stir until well combined.

Cut turkey into strips not more than 1/2 inch wide, and have cheese grated. Have all ingredients ready on the counter close to your stove because these cook quickly.

Use a pastry brush or paper towel to brush 1/2 tsp. olive oil on the surface of a non-stick frying pan. Put pan on the stove, turn heat to low and heat pan for a few seconds. Add a tortilla, then sprinkle on 2 T grated cheese and let heat until cheese is partly melted, about 30-60 seconds, depending on how hot the pan was.

When cheese is partly melted, lay thin strips of turkey across one half of the tortilla and let the turkey heat about 30 seconds. (You might need to cut some of the strips of turkey to get them to fit the shape of the tortilla. Try to make a single layer as much as possible.)

Put 2 heaping tablespoons of guacamole on the other side of the tortilla, spacing them evenly so it will be easy to spread out. Use a rubber scraper or large spoon to spread out the guacamole over the other side of the tortilla.

Let tortilla heat about 30 seconds more, then fold the guacamole side over the turkey side and remove from pan. Repeat to make a second quesadilla, or if you have two pans you can make two at a time. Serve hot, with sour cream and salsa if desired.

Printer Friendly Recipe
South Beach Suggestions:
Made with whole wheat or low carb tortillas and low fat cheese, this is a great lunch option for phase 2 or 3 of the South Beach Diet. Avocados are high in fat, but it's considered a "good fat" for South Beach, and the low-fat Four Cheese Mexican Blend cheese I used has only 9 grams of fat in 1/3 cup.

More About Flour Tortillas and What To Make With Whole Wheat Tortillas:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Kalyn's Kitchen Picks ~ Joseph's Flax, Oat Bran, and Whole Wheat Pitas and Tortillas
Kalyn's Kitchen Picks ~ Carb Chopper Whole Wheat Tortillas
Egg Salad and Cheese Quesadillas from Kalyn's Kitchen
Egg Burritos to Die For from Kalyn's Kitchen
Homemade Whole Wheat Tortillas from House of Annie (Just use White Whole Wheat to replace white flour to make these 100% Whole Wheat)
Whole Wheat Tortillas from Shiny Cooking
Roasted Halibut Tacos with Mango Salsa from The Perfect Pantry
Whole Wheat Mini Pizza from Cooking with Amy
Whole Wheat Tortillas with Pork Adobo Filling from Home Cooking Rocks
Whole Wheat Quesadillas from What's Cooking
Quick Tortilla Pizza (video) from Green Lite Bites
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There are two ways to print recipes on Kalyn's Kitchen.
You can become a fan of Kalyn's Kitchen on Facebook.
Sometimes you can see what I'm doing on Twitter.
Here is another place where I write more about food.

Low-Sugar Pumpkin Cheesecake Pie Recipe for a Thanksgiving Dessert Option

I never was a huge fan of pumpkin pie, and back in the days when I wasn't watching my sugar intake I'd always pick banana cream for my Thanksgiving pie. Then I started eating the South Beach Diet way, and discovered a recipe for Reduced Sugar Layered Pumpkin Cheesecake that I really liked, and I've made that the last few years for Thanksgiving. This year I got the urge to try something slightly different, and this pumpkin cheesecake pie is halfway between pumpkin pie and pumpkin cheesecake. It has more pumpkin than the cheesecake, and the texture is a little closer to pumpkin pie, while still having that creamy mouth feel of cheesecake. How did I like it? I just gobbled up the piece you see in this photo for breakfast! I'm adding this recipe to our list of Low-Glycemic Menu Ideas for a South Beach Diet friendly Thanksgiving 2009, and then starting tomorrow I'm going to do a few days of recipes using leftover turkey.

I made this three times to get a recipe with very minimal sugar that I loved the flavor of, and if I was better at baking, my oven wasn't broken so I had to use the toaster oven, and Thanksgiving wasn't four days away, I might have tried baking it in a water bath to prevent the cracking on top. I actually didn't mind the more rustic look with a few cracks in the surface, but if anyone tries using a water bath to bake this, I'd love to hear how it turns out. By the way, other food bloggers might be interested to hear that photos in this recipe are the first time I've shot a complete post including step-by-step photos using my Lowell Ego Light Set. Of course, nothing is better than natural light for food photography, but these lights are pretty amazing.

Use a hand mixer to beat together softened cream cheese, Splenda, brown sugar, and vanilla. (I tried using the new KitchenAid for one of my versions, and the hand beater worked much better.)

Then beat in the eggs, adding them one at a time and beating about 1o seconds each time.

Add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat until well combined.

I'm not one of those people who loves to bake, so I used a purchase graham cracker crust. You can also make your own crust, or see after the recipe for another option to eliminate the crust for less sugar. (If you buy a crust, be sure to get the larger 9 oz. size or the filling won't fit.)

Be sure to fold up the edges of the pan before you pour the filling in, because it comes clear to the top. (If you have the smaller size pie shell, bake some filling separately in a ramekin!)

After you bake the pie for an hour and take it out of the oven, the center will be slightly puffed up like this. The pie will still be a bit wiggly until it's cooled.

After about 15 minutes the middle will sink down like this, so don't worry! Right about now you'll really be wanting to eat some, but it needs to be chilled for 3-4 hours or overnight before you serve the pie.

Low-Sugar Pumpkin Cheesecake Pie
(Makes 8-10 servings, recipe created by Kalyn with inspiration from Reduced Sugar Layered Pumpkin Cheesecake and pumpkin pie memories from childhood.)

2 pkg. cream cheese (two 8 oz. package or total of 16 oz.) softened at room temperature for about 30 minutes (I used light cream cheese. Don't use fat free.)
1 C Splenda granular
1/4 cup brown sugar (or use 1/4 cup more Splenda if you need less sugar)
1 T vanilla
4 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup sour cream (I used light sour cream. Don't use fat free.)
1 tsp. Cinnamon
1/2 tsp. apple pie spice (contains cinnamon, nutmeg, mace and cloves if you don't have the blend)
1 purchased graham cracker pie crust (Use the large 9 oz. size, or bake some of the filling in another container if you want a smaller pie.)
whipped cream for serving, optional

Preheat oven to 325F/160C. Unwrap cream cheese and let it soften at room temperature for about 30 minutes. When cream cheese is soft, add Splenda, brown sugar, and vanilla and use a hand mixer to beat together until well combined.

Add eggs one at a time, beating about 10 seconds when each egg is added. Then add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat together until the mixture is completely combined and smooth.

Fold up the metal edge of the purchased graham cracker crust, then pour the filling in until it comes just to the top. (If you have a smaller pie shell, bake some of the filling separately in a glass or crockery dish sprayed with non-stick spray.)

Carefully transfer pie to oven and bake for 50-60 minutes, or until pie is mostly set and barely starting to brown on top. It will still seem slightly wiggly when you remove it from the oven. Let pie cool for at least 30 minutes, then refrigerate to chill for several hours or overnight.

I ate this with a dollop of whipped cream. Pie will keep in the refrigerator for several days, if you can manage to keep it around that long.

(For a lower sugar version without a crust, spray a glass pie dish with non-stick spray and dust with almond meal, then pour in pie filling and bake.)

Printer Friendly Recipe
South Beach Suggestions:

The graham cracker crust I used for this pie has about 9 grams of sugar per serving if you divide the pie into 8 servings (which seems like a more reasonable size to me than the 10 servings the package says.) The brown sugar adds about 6 grams of sugar per serving, and there's some natural sugar in the pumpkin as well, so this pie would probably be phase 3 for the South Beach Diet or a very occasional treat for phase 2. However, for a holiday dessert this is a pretty low-glycemic option, and I'd definitely indulge in something like this for Thanksgiving!

More Low-Sugar Pumpkin Desserts for Turkey Day:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Sugar-Free Layered Pumpkin Cheesecake from Kalyn's Kitchen
Reduced Sugar Layered Pumpkin Cheesecake from Kalyn's Kitchen
Low Sugar Pumpkin and Apple Crumble with Cranberries from Kalyn's Kitchen
Pecan Pumpkin Pie Bars from Ginger Lemon Girl
Eggless Chocolate Pumpkin Pie from Health Nut
Low Carb Pumpkin Cheesecake from Christine Cooks
Pumpkin Pie from Baking History
Gluten-Free Dairy Free Pumpkin Pudding from The W.H.O.L.E. Gang
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There are two ways to print recipes on Kalyn's Kitchen.
You can become a fan of Kalyn's Kitchen on Facebook.
Sometimes you can see what I'm doing on Twitter.
Here is another place where I write more about food.