THANKSGIVING PIES!

My pies from last year, only complete when topped with a turkey.

With Thanksgiving coming up I can't stop investigating new recipes! But this leads me to my constant conundrum. I incessantly fall down rabbit holes searching and day dreaming about new Turkey Day recipes but when push comes to shove I regret breaking from tradition and crave the recipes of my childhood. I've started to branch out on the vegetable side and have tried different turkey roasting methods or brines but Thanksgiving pies cannot be rivaled by new twists or takes.   Pumpkin and Pecan pies are obligatory and my mother’s recipes must be used. 

And for those of you who know my mother, know that she cooks simple and delicious recipes! She often finds recipes on the back of bottles or boxes and upon finding a scrumptious success will hold onto it.  She makes one small change here and there and before I know it my mother is known for having the best brownies, best BBQ, best Christmas cookies. The list goes on. And her pumpkin and pecan pies are no exception!

Along with her stuffing and cranberry sauce these pies are Thanksgiving traditions I do not wish to break!

As I mentioned my mom uses simple recipes that she conveniently finds on labels and making  slight changes creates our favorite foods! Her pies are a great example of this! She uses the Crisco Pie crust, Libby's Pumpkin Pie, and Karo's Pecan Pie recipes (but with a few changes!). 

The crusts are made as directed but she uses the deep dish portions since we always want as much of the fillings as possible! The pumpkin filling follows Libby's recipe but doubles most of the spices and she has an addition of mace and cardamon.  Every year we partake in a tasting test which leads to a dash more of that, and a pinch more of this. And it comes our perfect each time.  

For Mom's pecan pie it is a simple adjustment with a big pay off. My mother simply uses more pecans, about twice as much! Most traditional recipes call for only 1 and a half cups of pecans but my mom figures why not toss in the whole bag (3 cups worth)! 

So if you're looking to try out new pie recipes but want something that still taste like home, these pies are a sure win!

We always double our pie crust recipes since we can't make just one pie!

Pumpkin and spice and everything nice

My mom secret- double the pecans!

Pie Crusts (makes 2!)

• 2 ²⁄₃ cups All Purpose Flour
• 1 teaspoon salt
• 1 cup well-chilled Crisco Shortening (I usually do not like to use shortening but this is Mom's recipe!)
• 6 -10 tablespoons ice cold water

*Click on the link above for crust preparation directions! And then make sure to save your extra dough to cut turkey's out of, to top your delicious pumpkin pie! 

Turkey's! - Flour your counter and roll out the extra dough. Using a paring knife, draw and cut out a turkey or two from your scraps of dough. Place in a clean pie dish or cookie sheet. Beat one egg and wash the top of the turkey lightly. Bake at 350 degrees Fahrenheit for about 5-10 minutes, until golden brown! (note- I like to do this after my pies are all out of the oven so I can match the bake to that of the pie crusts.)

Pumpkin Pie Filling 

• 3/4 cup granulated sugar.
• 2 teaspoons ground cinnamon.
• 1 teaspoon ground ginger.
• 1/2 teaspoon ground cloves.
• 1/2 teaspoon mace 
• 1/4 cardamon
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin.
• 1 can (12 fl. oz.)  Evaporated Milk.
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell.
• Whipped cream (not optional- and it must by homemade!) 

Preheat your over to 425 degrees Fahrenheit. Mix your sugar and spice ingredients together in a large bowl.  In another large bowl mix your pumpkin and evaporated milk together. Gradually pour in your sugar spice mixture into your pumpkin blending it evenly until smooth. Pour your filling into your prepared deep dish pie crust.

Bake for 15 minutes at 425 degrees and then turn your oven down to 350 degrees and continue baking for another 40-50 minutes or until you can insert a toothpick into the center and it comes out clean. Let cool. Serve with a dollop of fresh whip cream!

Pecan Pie Filling

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 3 cups (12 ounces) pecans
• 1 (9-inch) unbaked pie crust

Preheat your oven to 350 degrees Fahrenheit. Mix all ingredients in a large bowl and pour into your second pie crust. Bake for 60-70 minutes. Cool for at least two hours. Serve with whip cream and/or vanilla ice cream!