Rachel Adams
With Thanksgiving around the corner I've been busy these past 2 days baking my pecan pie for DH and pumpkin pie. So here are the baked desserts that I make twice a year. I do hope that you enjoy them and let me know how they work for you!


1 cup Karo syrup...I use light
3 eggs
1 cup sugar
2 Tbsp. butter,melted
1 tsp. vanilla extract
1 1/2 cups pecans
1 unbaked 9-in. deep dish pie crust

Stir the first 5 ingredients thoroughly using a spoon. Mix in pecans ( I don't stir my pecans I lay them on top to get more on the pie). Pour into pie crust. I then place my pecans on top. Bake on center rack of oven for 55-60 min. Cool for 2 hours.


2 eggs
2 cup pumpkin puree *I make mine ahead of time*
1 1/2 cup evaporated milk, or 3/4 cup milk and 3/4 heavy whipping cream
1/2 cup sugar
1/3 cup packed brown sugar ( I use light)
1-2 tsp. pumpkin pie spice
1/2 tsp. salt

*I make my puree using pumpkin pie pumpkins. I roast them in my toaster oven at 350 degrees for 45-50 min. I let them cool till they are warm enough to handle and use a knife to slide the pumpkin flesh off the peel. I then use my mini food processor to chop all the flesh up into a smooth puree and add my pumpkin pie spice to that.*

Preheat oven to 375 degrees. Combine all ingredients and whisk thoroughly. For the pie crust I use Pillsbury ready to use pie crust. When the mixture is of a smooth consistency pour into the pie crust. Bake for 30-35 min. Check to make it's done the same way you check for a cake. If done, set aside and let cool.

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