Pumpkin Pecan Pie

Happy Thanksgiving!

Rose's Pumpkin Pecan Pie

is literally two pies in one

and already garnering rave reviews.

I wasn't sure about the step of cooking

the pumpkin mixture first but

it's brilliant.

It takes the pumpkin and spices to a deeper depth

of flavor while reducing moisture

from the canned pumpkin.

I like it so much I'm making a plain pumpkin pie

today by this method.

I was too tired to go across town and buy a

deep dish pie pan at William Sonoma

so used a springform pan instead.

It worked but the dough did slip

down, as Rose warned.

My son, 

who doesn't care for pecan pie,

wanted to know what the caramel layer was.

"Pecan pie."

"But this is so freaking good and I don't like pecan pie."

Ah, the miracle of muscavado sugar and Lyle's Golden Syrup!

I don't do Black Friday sales 

but for a deep dish pie pan, I'll be off and elbowing

my way through the crowds.

This is a repeat recipe.

~

The Baking Bible

by

Rose Levy Beranbaum