Turkey Day Recipes: Pumpkin and Pecan Pies

Yesterday evening I got the pies made and are now resting in the refrigerator till after dinner 🙂

For the crusts I used Wholly Wholesome whole wheat pie crusts. While I am a good baker, pie crusts are just not something I enjoy making, nor am I good at. And Wholly’s taste good as well as being full of good stuff. So cheat away I say!

Maple Pecan Pie

Ingredients:
2 Tbsp butter
1 1/2 cups chopped pecans
3 eggs, beaten
1 cup real maple syrup
1/2 cup white sugar
1/3 cup butter, melted
1 tsp vanilla extract
1/2 tsp salt

1 unbaked pie crust

Directions:
Heat oven to 350*

In a heavy skillet/fry pan , melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
Meanwhile, mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter (cooled a bit), vanilla, and salt. Stir in the nuts.

Place pie crust on a cookie sheet, then pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool. Refrigerate tightly covered.

Pumpkin Pie

Ingredients:
1 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 Tbsp all purpose flour
1 cup pumpkin puree
1 cup evaporated milk
2 eggs, well beaten
1 Tbsp melted butter
1 unbaked pie crust
Directions:
Heat oven to 400*.
Combine sugar, spices and flour in a large bowl. Add all other ingredients and beat until smooth. Place pie crust on a cookie sheet and pour into pie crust.
Bake at 400* for 15 minutes.

Reduce oven temperature to 350* and bake another 45 minutes or until knife blade comes out clean when inserted in center of pie.
Let cool on a wire rack, then tightly cover and store in refrigerator.

~Sarah