I agonized — let me tell you — about what to call this recipe. First, in my head, it was a pumpkin pot pie. But that sounded too much like a plain old pumpkin pie; or like a pot pie with little chunks of pumpkin floating around. Not appetizing. Then it was a poultry pot pumpkin. That, I thought, was cleverer. But it was unclear to the folks on whom I tested it what the pot meant, given that we don’t live in Colorado or Washington State. I went back and forth until Sarah finally told me: why don’t you give it a descriptive — not cutesy — title? Your readers will appreciate it, and the fairies at Google who decide how to rank pages will appreciate it too. So I did. And it’s what you see above.
But no matter what this dish is called, here’s the important part: there’s lots of stuff floating around on the Internet about what to cook for Thanksgiving. I’ve posted here, in fact, about how one might go about roasting a turkey, making squash side dishes, and even pumpkin mousse. But what’s really important in this season of too much food is not what you do on the day itself, but — clearly — how you handle the leftovers.