Two Pies Your Family Will Love This Thanksgiving!
Hi my loves!
We're exactly one week away from Thanksgiving! I should probably start fasting now so that I can really chow down come dinner time. I usually have a hard time picking which course is my favorite. For the appetizers you have some shrimp cocktail, buffalo chicken dip, cheese platter, classic chip and dip. Main course, you got your veggies, sweet potatoes in brown sugar, stuffing (my favorite), yummy golden brown turkey, and ladles and ladles of gravy. By the time all that is finished, do you really have room for dessert? Yes... the answer is yes!
Nothing says Thanksgiving like an ooey, gooey pecan pie, and a warm slice of pumpkin pie with a dollop of whipped cream! Anyone else hungry? I have the perfect thing for that! *wink* Here are my recipes for pecan pie and pumpkin pie that are sure to make you the star of the show!
It can sometimes be hard finding the perfect recipe for some thing on Pinterest. If you search Pecan Pie, thousands of recipes come up. Most of them are about the same but tweaked just a bit. I think I have finally found and perfected the most delicious pecan pie, EVER!
What you'll need:
- 1 cup Karo light corn syrup
- 1 cup sugar
- 3 eggs
- 2 Tbsp butter (melted)
- 1 tsp vanilla extract
- 1-1/2 cup pecans
- homemade or store bought pie dough
Pre-heat your oven to 350. Mix all of the ingredients minus the pecans together either in a mixer or by hand. It may be easier to beat the eggs before adding them if you are mixing by hand. Once that is all mixed, measure out your pecans. If you have whole ones, give them a rough chop. I like to keep about 1/4 cup of them whole to give it some texture. Add the pecans to the mixture and pour into your pie crust. Bake at 350 for 50 minutes.
Let the pie sit for about 20 minutes before cutting into it… trust me, this isn't as easy as it sounds. The smell that comes out of the oven with this baby is so intoxicating. This pie is super sweet, you are 100% going to put yourself over the edge if you have a slice of this after dinner…. but it is SO worth it.
This is really the greatest pumpkin pie recipe I've ever had. I made a different recipe last year and just couldn't figure out what it was missing. One day I was going through my Nonni's (great-grandmother) recipe box with my Nana and we found her Squash Pie recipe. I knew it was going to be delicious but I had no idea it would be THIS good.
What you'll need
- 1 can of pumpkin puree (or squash)
- 2 eggs
- 3/4 cup sugar
- 1-1/4 cup milk
- piece of butter (about an inch thick)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- homemade or store bought pie dough
(I replaced the nutmeg and ginger with 1/2 teaspoon of pumpkin pie spice)
Pre-heat your over to 400. Mix the pumpkin puree, eggs, and spices together. In a small sauce pan, bring the milk and piece of butter to a soft boil until the butter is melted. Add the milk and butter to the puree mixture and mix it really well then pour the mixture into your pie crust. Bake for 1 hour at 400.
Again, I'm sorry.. but you'll have to let the pumpkin pie sit for a little while to cool. You really only have two options while waiting for it to cool. You can either leave the room and just try to forget about it or you can pull a chair up to the counter and stare at it until you see the steam go away. It is THAT good. It's super creamy and has just the perfect amount of spice to it. When my taste tester aka my mum tasted her first bite she said it tasted exactly like my Nonni's. To be honest, that's the greatest complement I could have gotten!
I really love to make these pies later on in the day so that they're still a little warm when it's time to cut into them. If you really don't have any room after dinner, make sure you save a slice of each for breakfast Friday morning! I hope you all enjoy these pies just as much as you enjoy spending Thanksgiving with your loved ones. Until next time.