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Pumpkin and Pecan Pie Recipes
Posted: Sat Nov 15, 2008 7:42 pm
by Xislandgirl
This year we are traveling for Thanksgiving as opposed to hosting and I have been put in charge of desserts. I am not a baker so I need help.
I need to make a pumpkin and pecan pie. Do you have any easy, foolproof recipes?
Posted: Sat Nov 15, 2008 7:49 pm
by Terry
I'm sure Liamsaunt will have a wonderful recipe.
However, I buy a frozen crust, a can of pumpkin pie and follow the recipe on the can. Turns out perfect every time!
My husband loves pecan pie. I buy dark corn syrup and follow the recipe on that bottle...that also turns out perfect every time.
Posted: Sat Nov 15, 2008 8:27 pm
by jayseadee
If there is a Whole Foods nearby, they have great pies.
Agree with Terry, follow the recipe on the canned pumpkin, very easy and it comes out great. Either frozen crust or the Pillsbury crust in the refrigerated case. Serve it with real whipped cream.
have fun!
Posted: Sat Nov 15, 2008 10:03 pm
by loria
i can give you a cranberry walnut tart that is almost bomb proof if you like (and really good)
Posted: Sat Nov 15, 2008 10:26 pm
by promoguy
Do you have a Costco near you? If you do they have some of the best pecan and pumpkin pies around.
Posted: Sun Nov 16, 2008 8:17 am
by Xislandgirl
Thanks for the store suggestions but I will be baking. I normally farm that task out but since I am the guest this year, I am the lucky one. I have my grandmother's pie crust recipe, but was hoping that someone had a tried and true recipe.
I want to be sure thay when I make the Pecan pie that it looks as good as it tastes, so I am really going to need some hints on how to make it pretty!
Posted: Sun Nov 16, 2008 10:21 am
by DELETED
DELETED
Posted: Sun Nov 16, 2008 1:25 pm
by mbw1024
Posted: Sun Nov 16, 2008 1:58 pm
by California Girl
Ok, here's a no-bake coconut pumpkin pie recipe from my mom. It's a total hit every time and you will just LOVE it!
Coconut Pumpkin Pie
Brown 2 cups Angel Flake coconut in 1/4 cup butter in a skillet, until just golden brown. Pack into an 8 or 9 inch pie pan. Reserve 2 Tbsp. for topping if desired.
Mix together:
1 15 oz. can canned pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2/3 cups milk
1 cup whipped cream (Cool Whip works fine)
1 pkg. Jello Vanilla instant pudding mix
Pour into pie shell, and chill for 3 hours or overnight. Top with 1 cup whipped cream, and the rest of the toasted coconut.
Posted: Sun Nov 16, 2008 2:30 pm
by waterbug
How about a pumpkin cheesecake. We have this instead of pumpking pie. I also make a apple cheesecake.
Posted: Sun Nov 16, 2008 4:32 pm
by Xislandgirl
Marybeth- that looks perfect!
I am going with traditional this year,maybe I will branch out if I ever am put in charge of Thanksgiving dessert, but this year, I am not going to mess with anything.
Posted: Sun Nov 16, 2008 5:05 pm
by StJohnStyle
Loria - your Cranberry Walnut Tart sounds good - I would love to give it a try!
Posted: Sun Nov 16, 2008 5:31 pm
by Terry
X,
If you're going traditional this year, then make your families pie crust and use the recipe on the pumpkin can. Cut a fall leaf out of an additional pie crust and place one or two leaves on top and it will be a masterpiece of a pie. Done this and had folks rave about it.
For pecan pie, follow the recipe on the dark syrup bottle and place a crust leaf or two on that pie also. It's deco in the making!