I know it’s probably culinary sacrilege to suggest making something instead of pumpkin pie on Thanksgiving. In fact, there may even be some sort of Thanksgiving rule, written by one of the Pilgrims, which stipulates that each of us who labors to make the Big Dinner must provide pumpkin pie.
But plain pumpkin pie is so, well, plain, don’t you think? Even if you add a big dollop of whipped cream it’s still kinda dull.
There are so many other pumpkin options that should satisfy your pumpkin loving Thanksgiving guests. Here are a few that I’ve made in Thanksgivings past to rave reviews:
However, if you happen to be cooking for some Thanksgiving traditionalists, who want their pumpkin pie, try this one – pumpkin pecan pie – which should make them happy but also please your other guests who want a little pumpkin pizzazz.
For the pumpkin layer:
- 1 unbaked 9-inch pie shell
- 1 cup solid pack pumpkin
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice
For the pecan layer:
- 2/3 cup light corn syrup
- ½ cup granulated sugar
- 2 large eggs
- 3 tablespoons melted butter
- ½ teaspoon vanilla extract
- 1 cup pecan halves
Preheat oven to 350 degrees.
For the pecan layer, combine the ingredients in the same bowl – why dirty more dishes? – and spoon over pumpkin layer.
Bake for 50 minutes or until knife inserted in center comes out clean. Cool on a wire rack.
My Thanksgiving crew is getting this. Is yours?