Which Thanksgiving side dish is your go to?

[takncarabizniz]

What will you be making for your celebration?

My husband literally begs me to make green bean casserole every year and I refuse...he's the only one who will eat it, LOL.  And every time he has it at someone else's he says, they didn't make it right, (not like his mother did)...I cannot compete with her cooking, so I don't even try, LOL

My go to is my baked stuffing, and cranberry mousse. 
This year, I am going to make low fat, low carb pumpkin cups...instead of a whole pie.  I tried the recipe after my friend turned me on to a keto friendly, no sugar type of "cool whip".  They turned out awesome and are so easy.

[D2D]

It is very fun to explore new culinary delights!

[sunshine]

What goes good with Chinese food? lol Those pumpkin things look great.

[takncarabizniz]

Literally anything!  I love Chinese food too.

To make the pumpkin cups you need:

1-8 OZ CONTAINER NO SUGAR COOL WHIP OR EQUIVALENT(thawed)
1-15 OZ CAN PURE PUMPKIN
1 BOX SUGAR FREE JELLO CHEESECAKE PUDDING MIX
PUMPKIN PIE SPICE TO TASTE
1-8 IN GRAHAM CRACKER PIE CRUST
OR
6-1 CUP RAMEKINS OR PARFAIT CUPS
>
Empty entire can of pumpkin into mixer bowl, begin fluffingon medium speed.  Turn off and gentlyfold in the Cheesecake mix, then mix well on slow, then medium speed.  Add pumpkin pie spice to taste.  Gently fold entire tub of Cool Whip into thepure pumpkin.  Pour contents into grahamcracker crust, or fill ramekins.  Placein freezer for 2 hours or overnight in fridge.
Top with additional whip cream, and/or graham crackercrumbs, a dash of cinnamon.