Serious Eats - seriouseats.com

I'm sorry but I have to say that some of the comments here about "picky eaters" are so judgmental! I live with an Italian who hates tomatoes! (But has to have pasta at least every other day or goes into withdrawal.) He also dislikes turkey, chicken, pretty much poultry of any sort. That doesn't change that he's an awesome, fantastic, wonderful husband.
My son cannot stand fish. Never has. That doesn't make him any less of a loving son.

Just because someone has specific food likes, dislikes, or limited food preferences, doesn't mean they're not good potential mates. And just because to you, 'cooking is love', doesn't mean that it means that to him. If that's the only way you can demonstrate your love, or feel your love accepted, then you're the one who's limited, not him.

@dmcavanagh, let me know how it turns out. it really is a fantastic cake. if you don't already have a microplane zester, i highly recommend one for grating the ginger and the nutmeg.

ha! i almost said, and by the way, the two cups of oil is correct in my original post.

the two cups of oil is NOT a typo. it's a very moist cake.

I you don't like pumpkin pie do you count as a Real American?

It's like wanting Old Yeller to die ...

@cybercita ~ thanks so much for posting this. I'll take a wild guess that 2 cups of vegetable oil is a typo?

@angelfood ~ my hands-down favorite ice cream is pumpkin and I didn't have a recipe, even though I own an ice cream maker. Thanks for sharing.

Tip: If you have an ice cream maker like mine where you store the cylinder in the freezer ~ it makes a perfect wine/champagne chiller for the larger bottles. So yes Alton, it does multiple tasks.

WAY in a big way but not the canned stuff. Use sweet potatoes instead. Or better yet, grow your own sugar pumpkins or kabocha squash, hopi blue or other heirloom varieties until you find the one you like best. They are easy to grow and so easy to cook and freeze. New rules against canning it so can't recommend that. I made this years pie with kabocha. I'm having a slice right now for breakfast and nibbling candied pecans on the side. Whole Foods sells them and farmer's markets have them. I use them in everything both sweet and savory. Old Uncle Gaylord's recipe for pumpkin raisin ice cream is divine! Safer to make cooked custard than use raw egg though.
PUMPKIN RAISIN ICE CREAM
4 cups half&half
1egg
2/3 cup sugar
3/4 cup pumpkin
1/4 teaspoon each: salt, nutmeg, ginger
1/2 teaspoon cinnamon
1/2 cup golden raisins (you could soak them in rum or brandy)
Mix, chill, freeze in machine

Oyster dressing is my favorite part of thanksgiving. My mother always made it, and when I was doing thanksgiving it was always served. Unfortunately, my current family doesn't care for it, so it has fallen by the wayside :-((((

@Monelle ~ Supermarket pumpkin pie? No comparison. It's like comparing apples and gym socks!

@bareneed ~ I've missed SE and YOU as well. Been a rough year, and I'm glad to be back.

@cybercita ~ Please post your bundt cake recipe?

I'd say the majority do like pumpkin, sweet and savory. I have made sweet potato pie and nobody knew the difference, so I'd substitute that in a New York minute if I couldn't find canned pumpkin. Anyone care to share more savory recipes, like cream of pumpkin soup?

Waaaaaaaaaaaay! How do I love thee, pumpkin... let me count the ways...
Surprisingly, I didn't even taste anything pumpkin till I was a teenager. Everyone in my family didn't like it and had me brainwashed until I felt obliged to take a little bite of a pie that was pressed upon me by a good friend's mother. It was love ever since, in a multitude of permutations. And it couldn't be Thanksgiving without it. My family eats the pecan pie and brownies while everyone else gobbles up the pumpkin stuff.

I am a fan of oyster stuffing. It doesn't do so well in the bird, but baked separately, it is quite the treat for those who enjoy cooked oysters. The trick is to use oyster crackers instead of bread cubes. A little celery, onion, mushroom, and butter, and its wonderful, wonderful stuff. I've seen it much more with my Northern family than down here in NC or AL, and in my opinion, the smaller, colder water oysters make for better eating in general, but I suppose you could use the big, slimy Gulf Coast oysters if you had to.

I've never heard of "oyster" stuffing; cool.

I like "stuffing" oysters;

but I prefer the little suckers' fresh-raw with horseradish.........

Not a fan of oysters beyond the fried ones I have encountered here in the South. So, I don't do any kind of oyster dressing for Thanksgiving. I am a
bread, herbs, celery, onions type cook. Don't really like meat in my dressing. Will tweak the recipe this year with cornbread, rice, apricots and cranberries added to the stock and veggies. I guess there are more oysters for those of you who really want them.

Here's my recipe for them pan roasted in honey butter with red chili flakes. Who can't be won over by honey butter?!