Pumpkin Shaped Rolls [Thanksgiving Dinner]

Pumpkin Rolls from Thistlewood Farm

Turkey Waffles [Thanksgiving Breakfast]

Turkey Waffles from Random Thoughts of a Supermom

Pumpkin Parfait [Thanksgiving Dessert]

Pumpkin Parfait from Bullfrogs and Bulldogs

Fruit Turkey Fondue [Fun Thanksgiving Food]

Fruit Turkey Fondue from Clean and Scnetsible

Mayflower Dinner Bread Boats

Mayflower Dinner bread Boars from Moore Minutes

Turkey Apple Tarts

Thanksgiving Apple Tart from Best Friends for Frosting

Chocolate Pilgrim Hat [Thanksgiving Treats]

Chocolate Pilgrim Hats from Hungry Happenings

Cornucopia Fruit Salad

Cornucopia Fruit Salad from Healthy Happy Life

Cornucopia Sandwich

Cornucopia Sandwich from Diamonds for Dessert

Turkey Tarts {Thanksgiving Treats}

Chocolate Turkey Tarts form The Kitchn

Thanksgiving Snack Holders [Turkey Treats]

Snacks to Gobble from Lisa Storms

Fun Thanksgiving Food [Thanksgiving Snacks for Kids]

Thanksgiving Lunch for Kids from Jill Dubien

Mini Pumpkin Cheese Balls {Thanksgiving Appetizers}

Pumpkin Shaped Mini Cheese Balls from Kitchen Simplicity

Turkey Veggie Cup [Thanksgiving Food for Kids]

Turkey Veggie Cup for Kids from Cute Food For Kids

Turkey Pancakes

I am going to have to find a time the week of Thanksgiving to make these turkey pancakes from Little Nummies:

Because we usually have a Thanksgiving lunch at one house and Thanksgiving dinner at another...if we added a special Thanksgiving breakfast I think we might explode.

Turtle Pumpkin Pie

Thanksgiving is a month away! Can you belive it! I am always looking for a new pumpkin pie recipe. This turtle pumpkin pie recipe looks promising!

What you need:

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divide
1 cup cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided (I am not a fan of COOL WHIP, so I am going to substitute whipped cream when I make it!)

What you do:

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
REFRIGERATE 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.

I sort of fell bad posting a COOL WHIP recipe that I don't plan on making with COOL WHIP. Hopefully one of you will make it with COOL WHIP so I don't feel guilty!