Hey Lizzie,
I agree w/ some of the good suggestions already made. I'm not sure if BF and I will be going somewhere, eating with friends, or by ourselves. If I'm cooking for us I'll be doing something like this - You can buy turkey breasts and just cook those instead of a whole turkey. I would talk w/ your SO about what your Turkey day favorites are, and make small batches and lighter versions of those, not everything (e.g. do you really need stuffing, mashed potatoes, rolls, and bread, etc? pick 1 or 2 starches, 1 or 2 vegs), etc. Real cranberries instead of canned relish stuff. I subscribe to "Clean Eating" magazine and their fall issue has some great Turkey day ideas, if you have access to it or could peruse it in a store. Make a crustless pumpkin pie, as already suggested, or here are some alternate pumpkin recipes that are actually pretty healthy. Here is a recipe I've gotten from Meg on this website (hope she doesn't mind me re-posting them!). I'm not sure where I go the second recipe.
Baked Pumpkin Custard (Meg’s recipe)
1 large can pure pumpkin (29 oz)
1 1/2 cups low or nonfat cottage cheese
1 1/2 cups Splenda
1 1/2 cups Eggbeaters
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
Process all in the food processor until well-mixed and smooth. Spray six custard cups with PAM. Divide mixture equally in cups. Bake at 325 degrees for 45 minutes or until top is lightly browned.
Nutrition Info per serving
110 calories
1 g fat
12 g carbs
13 g protein
Pumpkin Brown Rice Pudding
Makes 12 servings
4 cups 1 percent milk (I have always used skim milk)
1 (15-ounce) can solid pack pumpkin
3/4 cup sugar (I use real sugar, but reduce the amount slightly)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs, beaten
3 cups cooked long-grain brown rice
1 teaspoon vanilla extract
Toasted pumpkin seeds, optional garnish (haven't used these, but they sound awesome)
Whipped cream, optional garnish
Preheat oven to 375 degrees. Combine milk, pumpkin, sugar, cinnamon, salt, ginger and cloves in a saucepan. Heat over medium heat, stirring constantly, until mixture comes to a boil. Stir about 2 cups of pumpkin mixture into the eggs; whisk well, then return all to the saucepan, stirring constantly. Bring to a gentle simmer, stirring constantly. Remove from heat and stir in rice and vanilla.
Pour into a 9- by 13-inch pan that has been sprayed with nonstick vegetable coating. Bake, uncovered, 45 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.
Per serving (without optional garnishes): 162 calories (12 percent from fat), 2 grams total fat (1 gram saturated), 34 milligrams cholesterol, 31 grams carbohydrates, 5 grams protein, 97 milligrams sodium, 2 grams dietary fiber.
Mmm. I might make some pumpkin custard this week.