Duo of Pumpkin and Pecan pies for Thanksgiving – classic recipes for classic desserts that we all love! No matter how stuffed we are from Thanksgiving dinner, when presented with homemade cinnamoney pumpkin pie and fragrant pecan pie, with ice cream, it’s not something we can say no to!
Pumpkin Pie recipe is from Saveur magazine here, adapted from Libby’s Famous Pumpkin Pie (I’ve also tried Chef John’s recipe using condensed milk as a sweetener, but still prefer the oldie and goody). Add-on: Pumpkin Princess did an excellent bake test and analysis for future attempts
Pecan Pie recipe is from Joy of Baking with video tutorial. For the filling, I have tried with both Lyle’s Golden Syrup (available in Singapore), or dark corn syrup in the US, and both work. For both pie recipes I used Joy of Baking’s shortcrust pastries.
Two beautiful pies that I would (and have) made over and over again 🙂