Friday, November 26, 2010

217. Pecan Pumpkin Pie (p. 768)

Sometimes, when you try to do two things at once, you end up doing neither very well.

The Book calls this recipe "the ideal solution for people who can't decide whether to bake pecan pie or pumpkin pie at Thanksgiving." The result, however, was less than impressive, I'm sorry to say.

This pie is basically the turducken of pies. It starts out with a single-crust pie shell, which has been blind-baked. Then there is a thin layer of pumpkin pie filling, which is a bit thicker than the traditional filling recipe. Finally, it's topped off with a layer of pecan pie filling, spooned over the pumpkin. The finished pie was, as I said, a bit of a disappointment. The flavor of the pumpkin pie filling was a little bland. Maybe not enough salt, or not enough spices. The textures of the two fillings didn't work that well together, either.

Next year, I'm going to make a pumpkin pie and a pecan pie, and have a slice of each. It's Thanksgiving after all, a day when there's no such thing as too much dessert.

Date Cooked: November 24, 2010
Degree of Difficulty: Easy
Rating: C

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