Pumpkin and Pecan Pie
does anyone have a killer recipe for a pie that has a layer of pumpkin pie and then a layer of pecan pie..? I like my pecan pie really thick and gooey like a good buttertart. Any suggestions??
Also, Im not crazy about traditional pie crust.. any ideas for a good substitute as the crust?
I make it exactly as written, and it's always been great. It's a small amount of sour cream, not like those (slightly creepy) pumpkin-sour cream pies that use one or two cups of sour cream.
BTW, I just found my original clipping from the magazine. Much to my surprise, I've actually been making this since it's first publication in 1985! So maybe it's a touch old-fashioned.
how about the addition of pumpkin seeds in a traditional graham cracker crust?
a traditional shortbread cookie dough works well as a crust for both pumpkin & pecan pie.
the pecan/pumpkin combo is:
bonus link: http://www.marthastewart.com/316523/p...
to die for!
I made a Pecan-Pumpkin Pie a couple of years ago for Thanksgiving to introduce my Yankee in-laws to my Southern heritage. Unfortunately I lost the recipe when my computer crashed a few months ago.
BTW, my in-laws LOVE my southern cooking!