Pumpkin recipes are everywhere now that autumn has arrived. Every year, I make an effort to share a few pumpkin-themed recipes on my blog, and this time, I prepared these insanely wonderful No-Bake Pumpkin Bars.

These delicious, soft, and easy-to-make No-Bake Pumpkin Bars are quite straightforward. Low-carb and sugar-free, I baked these pumpkin bars.

Since I’m aware that many people follow a low-carb diet due to their way of life or medical conditions, I’ve chosen to make something that you can offer to everyone at your holiday table.

My family adores this dish, I’ll tell you that much. Waiting is the only option until everything becomes hard and ready to be eaten.

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This Thanksgiving, I will be making these yummy No-Bake Pumpkin Bars to share with my family, and I hope you will too.

You can now use almond flour in place of pecan flour. Since pecan nuts are finely processed to create pecan flour, they are naturally gluten-free, low in carbohydrates, and high in healthful fats.

Likewise with almond flour. Pecan flour didn’t bother me at all, which made me appreciate it even more because I found almond flour to sit heavy on my stomach.

As for sweeteners, you can use ordinary sugar, of course, but if you prefer to consume sugar-free foods, I suggest using Swerve, monk fruit, or similar.

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Also, if your recipe calls for gelatin and you don’t consume it, the simplest and most typical approach to replace it is usually with agar-agar powder.
In the culinary world, gelatin made from plants that are generated from seaweed is known as agar-agar or just agar. 

If you like Pumpkin Bars then you might like these recipes:

Pumpkin Pie Hummus

Carrot Cake Baked Donuts

Buttery Sweet Potato Casserole

Oven Roasted Chestnuts

If you decide to make this No-Bake, sugar-free, and low-carb Pumpkin Bars, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Yield: 12 Servings

No-Bake Pumpkin Bars

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No-Bake Pumpkin Bars are low in carbs and no added sugar-free.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Waiting Time 4 hours

Total Time 15 minutes

Ingredients

Crust

• 1 ½ cups pecan flour
• pinch of salt
• 1 teaspoon pumpkin spice
• 1/4 cup Erythritol Sugar Substitute Swerve
• 4 tbsp. unsalted butter, melted

Pumpkin Chiffon

• 1 cup milk
• 2 tbsp. unflavored gelatin powder (or agar powder)
• 1 teaspoon pumpkin pie spice
• ⅔ cup Erythritol Sugar Substitute Swerve
• 1 ½ cups pure pumpkin puree
• 1 ¼ cups whipping cream, thawed

Instructions

Crust:

1. For the crust, lightly grease and line an 8-inch square pan
with parchment paper so that the paper comes up the sides.

2. Mix the pecan flour
with the pumpkin spice and add the melted butter.

3. Press this into the prepared
pan and chill while preparing the chiffon layer.

Pumpkin Chiffon:

1. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute.
2. Add the sugar, and pumpkin in spice and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk (note: If using agar-agar, you need to bring the milk to a full simmer and whisk for one minute to fully activate it.).
3. Remove the pan from the heat and whisk in the pumpkin. Transfer the mixture to a bowl and set aside to
   cool to room temperature.
4. Fold whipped cream into the cooled pumpkin mixture, and spread in an even layer over the chilled pecan crust.
5. Chill for at least 4 hours, uncovered, but it’s best after 10 to 12 hours of chilling in the fridge.
   

Notes

PUMPKIN SPICE Ingredients: Organic cinnamon, organic ginger, organic nutmeg, organic cloves

NOTE: Sandra's easy cooking is affiliated with amazon and will earn a commission for sold items bought from amazon, clicked on this website.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 315Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 40mgSodium: 21mgCarbohydrates: 25gFiber: 3gSugar: 14gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.

It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.

I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.

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I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.

It merely does not sit comfortably with my palate to mix it with other foods.

However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.

With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.

Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.

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My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.

My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?

I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.

Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.

Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.

Do you need an easy breakfast or a brunch recipe? Tap here to check them out.

Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.

Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.

What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.

Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.

I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.

Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.

If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.

Yield: Makes 3 1/2 cups

Jellied Cranberry Sauce

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Must have a Thanksgiving side dish!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Chill Time 10 hours

Total Time 10 hours 20 minutes

Ingredients

• 12-ounce fresh or frozen cranberries, slightly thawed if frozen
• 1 1/2 - 2 cups of sugar
• 3 cups cold water
• 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
• 1/4 cup orange juice
• zest of 1 orange
• 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)

Instructions

1. Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
2. Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
3. Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
4. Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
5. To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
6. Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.
   

Notes

Cranberry sauce can be refrigerated in the mold for up to 2 days.

If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.

If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.

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Dutch Oven Turkey with Wet Brine. Easy-Peasy recipe, however, you should always test it to make sure everything is up to your expectations.

I love making my turkey in Dutch Oven. I just made a little prep ahead of time and my turkey is always amazingly well cooked in my large Dutch oven.

We are literally less than a week away from Thanksgiving, and I am not freaking out at all. Ever since I started prepping in advance we are good to good.

I actually never made a big deal because all we need a bit of organization, preparation, and maybe your family to help in some areas for one successful Thanksgiving feast. 

I said it before that my family has this tradition where everyone in the house makes something for “our table”.

Each year for the last 4 years, Aleks makes this amazing cranberry sauce. I tried and it was not, I repeat, it was not as good as his.

If you like Dutch Oven Turkey, Tap here for more tasty Dinner Ideas

All I know that I cannot enter the kitchen until he is done. He calls it a secret recipe. Anna makes her chocolate cupcakes, and Daniel was their boss.

So, this year Anna and Daniel are teaming up, so we will see what they will do in the end.

As of right now, they are just testing recipes. I just love the Thanksgiving atmosphere around my house, probably a week before… We all get into this holiday mood.

SO, LET’S TALK TURKEY!!!

I believe each family goes by their own traditional recipe, probably making how their grand- grandmother made it. We tend to pick up on those family traditions and that’s alright, it makes us happy this time of the year, especially remembering special moments that we carry for generations.

I found my tradition, here when I came to the USA, in particular when my husband and I got kids. To be frank, I didn’t grow up with the Thanksgiving dinner tradition.

So you see I had to find my own tradition because even if I did not grow up with it, I wanted my kids to grow up and remember all the beautiful things, aromas, and memories during Thanksgiving.

I would love it if they continue carrying the family tradition that we build from the moment they were born. When I made Turkey for the first time, it was a literary one big disaster. It was delicious in the end… Well, kind of delicious because we were so hungry waiting for the bird to get cooked.

We got this huge 17-pound turkey, and I’ve half defrosted, but it was still pretty much frozen. The bird cooked and cooked and cooked.

I set on the floor near the stove, with my little 11-month old boy crawling around me waiting for that thermometer to finally pop up.

It cooked for 9 full hours, and that thing never went out. I pulled it out of the oven, and in some spots, it was burned. Well, mostly dry like a bone, and not seasoned very well at all, but we ate it. It was a moment of “bring out a tub of BBQ sauce and a pitcher of water”.

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I tell ya, my hubby and I, had a bunch of moments, that you’d expect to watch on TV. You just laugh it off and move on. The reality is that I could make a roasted chicken with my eyes closed, but the turkey was really an unfamiliar place.

Anyhow, today I am sharing my recipe for really juicy turkey. After many years of testing different recipes, I finally figure out how to make it like really good. You do need a little time, about 12 to 14-pound turkey, water, vegetables, oil, and a very large POT. 

I will tell you that wet brining, then seasoning a day later before baking it makes one amazingly delicious turkey. Another thing, using a dutch oven makes your life that much easier.  

Why? It keeps the heat very well, turkey is cooking evenly, and the food tastes so much better. I will take you to step by step so you won’t make any mistakes.

Last, but not least, I want to say how thankful I am for such an amazing opportunity that came my way this year, and I am grateful for each and one of them.

HAPPY THANKSGIVING!!!

Thanksgiving recipes you might like:

• Creamy Garlic Mashed Potatoes
• Skillet Jalapeno Cornbread
• Southern Green Beans and New Potatoes with Bacon
• Green Bean Casserole
• Roasted Cauliflower and Cheese
• No-knead bread recipe

If you get inspired by my Dutch Oven Turkey recipe, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking

Yield: Thanksgiving

Dutch Oven Turkey with Wet Brine Recipe

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Dutch Oven Turkey with Wet Brine Full Recipe

Ingredients

WET TURKEY BRINE

• 1 cup kosher salt
• 1- gallon vegetable stock
• 2 Tbsp. Olive Oil
• 1 Tbsp. black peppercorns
• 1 Onion quartered
• 2 Celery stalks chopped into 2-3 slices
• 2-3 stalks of Fresh Sage or 1 teaspoon dried
• 1- gallon COLD water

PREPARING TURKEY FOR ROASTING

• 1 (12-14 pound) young Turkey (reserve neck and giblets for the stock)
• 2 carrots
• 1/2 Onion
• 1 Lemon
• 4 crushed garlic cloves
• 2 Rosemary stalks
• 3-4 Fresh Sage leaves
• 5-6 slices of Hickory Smoked Bacon

HERB BUTTER

• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon Sage
• 1 teaspoon Dry Parsley
• 1 teaspoon salt
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder

Instructions

WET TURKEY BRINE PREP:

1. In a large stockpot over medium-high heat, combine together kosher salt, vegetable stock, olive oil, black peppercorns, onion, celery, sage, then bring the water to a boil.

1. After it boils, remove the brine from the heat, cool to room temperature, and refrigerate. Use when it’s completely cold.
2. Stir 1 gallon of cold water and stir again.
3. Remove giblets and neck from completely defrosted turkey.
4. Submerge turkey in the cool (never warm or hot) brine and refrigerate for 10-15 hours, but never more than 24 hrs.
5. Make sure to turn it around at least 3 times during brining.

Dutch Oven Turkey Roasting Prep:

1. Preheat oven to 425°.
2. Pat dry a turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and the meat. Try not to break the skin, so be gentle. Lift wings, tips up and over back; tuck under turkey.
3. Combine all the ingredients for the butter, in a small bowl.
4. Rub butter mixture under loosened skin and over breasts and drumsticks, add inside of the turkey as well, then add a couple of fresh sage leaves and slide them in under the skin.
5. Stuff the turkey with 2 roughly chopped carrots, roughly chopped onion, quartered lemon, crushed garlic, and rosemary stalks. Tie legs together with cooking twine/butcher’s twine.
6. Place Parchment paper on the bottom of the Dutch oven or a small wire rack to hold the turkey and separate from the very bottom. Parchment pepper works well too.
7. Arrange turkey, breast side up, on a roasting rack or parchment paper. Bake turkey at 425° for 30 minutes without a lid, just to get a nice color on top.
8. Pull the turkey out, then add 5-6 slices of hickory-smoked bacon on the turkey breast, cover the Dutch oven and then reduce oven temperature to 325°F
9. Bake an additional 1 hour and 15 minutes, or until a thermometer inserted into the meaty part of the thigh registers 165°F. 12-14 pound Turkey should require about 2 hours to 2 hours and 15 minutes of roasting, but since I made it in the Dutch oven with a lid, it takes just a bit less time.
10. Let the turkey rest, loosely covered for about 30 minutes before carving.
    

Notes

BRINE:

• I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.

• Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.

TURKEY:

• I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.
• Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.
  

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