Happy day before Turkey Day, everyone! I hope all is well and that there is a lot of food, joy, family, friends, football, or whatever floats your boat.
Thanksgiving is upon is, and large meals are being prepared. I've never cooked an entire Thanksgiving meal by myself, but I have helped out with a lot of them. Last year I offered to bring dessert, but I wanted something different from the traditional pumpkin pie.
After searching and searching, I stumbled upon a great (and easy) recipe from the Food Network's very own Paula "more butter" Deen. The result was a huge hit that had everyone scrambling for more (good thing this recipe makes two pies)! Paula's original recipe doesn't include cinnamon or nutmeg, those were my additions that give the pie a little more spice, but you can omit them if you wish.
This recipe is so great that even Rachel Ray, the notorious bake-o-phobic, featured on her show. You can even see a video here.
PAULA DEEN'S PUMPKIN PECAN PIE
- 3 eggs
- 1 cup dark corn syrup
- 1/2 cup sugar
- 4 tablespoons melted butter
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup chopped pecans
- 2 (9 inch) unbaked pie shells (if they're shallow, 1 if it's deep)
- whipped cream (for garnish)
- Preheat oven to 350°F
- With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin, spices, and vanilla until well blended.
- Arrange pecans in the bottom of the pie shells. Slowly pour egg mixture over them.
- Bake for 1 hour or until knife inserted 1 inch from the edge comes out clean.
- Let cool completely before serving to allow the filling to set up.
- Garnish with whipped cream.
Feel free to share your holiday (or anytime) recipes in the comments section.