We are so Thankful for You

Before you pass the stuffing or dig into dessert this Thanksgiving, take a moment to remember that because of your generosity, struggling kids, families, and seniors are able to do the same.

Your trust in Second Harvest Food Bank has made a caring difference for thousands in Central Florida. They are grateful, and so are we. On behalf of them, we thank you and wish you a Happy Thanksgiving!

As a special thanks, check out our special Pumpkin Pie with Walnut Crust recipe from the Darden Foundation Community Kitchen at Second Harvest below.

Pumpkin Pie with Walnut Crust

Yield: 8 slices


  • 2 c. all-purpose flour
  • ½ c. ground walnuts
  • 3 tbsp. granulated sugar
  • salt
  • ⅔ c. Vegetable shortening
  • ½ c. dark-brown sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. freshly grated nutmeg
  • ⅛ tsp. ground cloves
  • 1 can pure pumpkin
  • 1 c. evaporated milk
  • 2 large eggs


  1. In a large bowl, combine flour, walnuts, granulated sugar, and ¾ teaspoon salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle ¼ cup ice-cold water over mixture and mix gently until dough begins to come together. (If the dough is too dry, add up to 2 more tablespoons water, a tablespoon at a time.) Divide dough in half, pat each half into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
  2. Roll out 1 disk between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to fit over the rim. Roll remaining dough between 2 sheets of lightly floured parchment paper, into a 10-by-4 ½ inch rectangle; trim edges. Cut dough lengthwise into 12 quarter-inch-wide strips; discard extra dough. Braid 3 strips together. Repeat with remaining strips for a total of 4 braids; then pinch ends together to create 1 continuous braid. Moisten dough on the rim of pie plate with water and gently press braid onto the rim. Refrigerate pie crust until chilled, 15 to 30 minutes.
  3. Preheat oven to 425 degrees F with a rack positioned in the middle. In a large bowl and using a whisk, combine brown sugar, cinnamon, ginger, nutmeg, ½ teaspoon salt, and cloves. Add pumpkin, milk, and eggs and whisk for 1 minute to combine.

Place chilled piecrust on a baking pan and pour in pumpkin mixture. Bake for 10 minutes, then reduce heat to 350 degrees F. Bake until pie is set, 35 more minutes. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)

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