Nov 23: Pies!

Jack in the pie

Not sure what to serve for dessert tomorrow? Need something to take to somebody else's dinner? No, I'm not suggesting a bottle of Jack (at least take Maker's Mark), but here are the recipes for the two pies I'm making for Thanksgiving dinner. I'll serve both with fresh whipped cream. (I don't allow Cool Whip in my house, not even to put on cookies.) I'm also making a gluten-free dark chocolate brownie, but I haven't tried the recipe before, so I can't recommend it yet.

Both of these pie recipes are super-duper easy. I'll post photos later tonight.

Fresh Pumpkin Pie

Preheat oven to 425

Ingredients:

1 ¾ cup fresh pumpkin, pureed or mashed (or a 16-oz can if you're a cheater)

12 oz can evaporated milk

¾ cup sugar (can use Splenda or honey)

2 eggs, slightly beaten

1 tsp cinnamon

½-1 tsp ground ginger

¼ tsp ground nutmeg

Or

2 ½ tbsp pumpkin pie spice

1 unbaked 9” pie shell

Combine all ingredients except shell. Stir until mixed. Place cookie sheet on oven rack, then empty pie shell on sheet. Carefully add filling.

Bake in preheated 425 degree oven for 15 minutes. Lower oven temperature to 350 degrees and continue baking 50-60 minutes or until pie is set in center.

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And this one, which is deliciously decadent. Don't blame me if your fillings fall out. Thanksgiving is not the day to stick to your low-carb diet anyway, is it? Nah, I didn't think so.

Bourbon Chocolate Pecan Pie

3 oz bourbon (I’m using Jack this year. I’ve used brandy or spiced rum before)
1 ½  cup chopped pecans
3 eggs
1 c light Karo corn syrup
¾  c semi-sweet chocolate chips (I use dark.)
1 c sugar
1 stick butter, melted
1 tsp vanilla
Pinch of salt
1 unbaked 9” pie shell

Soak pecans in bourbon for at least 4 hours. Mix all ingredients together and pour into unbaked shell. Bake at 350 degrees about 1 hour.

Wish you were here!