This week's selection was chosen by Vibi of La Casserole Carree. Vibi, who lives in France and did not celebrate Thanksgiving, was sweet enough to choose a recipe for those of us who did celebrate yesterday. So thoughtful of her! I'm a pumpkin pie lover all the way through so I was excited to try a new spin on two traditional pies.
I have to admit I loathe making pie crusts, only because my food processor is too small (see my chocolate-pudding-somewhat-disaster post) and I don't have a pastry cutter (I have GOT to go get one of those). I sucked it up and made a double batch of pie crusts on Wednesday night. I wrapped them up and refrigerated them for several hours.I made both the pie filling and the pecan fillings Wednesday night too. The pumpkin filling was pretty traditional, of course it leaked out of food processor because its too small. After the crust chilled, I rolled it out and put it in the pie plate before I turned in for the night. I wanted to have everything ready to put the pie together on Thursday morning.
Thursday morning I put the pie together, first the pumpkin filling, then the pecan halves and then the pecan pie filling. This is the pie right before I poured the pecan pie filling over the top.I baked the pie as directed, putting foil over the crust sides about halfway through. There was a lot more filling than there was pie crust. However, I've had that happen with regular old pumpkin pies too.
This was a delicious pie, all of my guests seemed to enjoy it (there was only two slices left after everyone went home). My only beef was that the pecan pie filling part was really runny, even after I put it back in the oven for a few extra minutes. It tasted great, but it seemed like it didn't 'set up' properly. I grew up eating pecan pie and this was similar, but I always remember the filling being a little more firm. At any rate, I'd make this again, but maybe with a different pecan pie filling recipe? Hope you all had a delicious Thanksgiving!