Pecan Pie     Pumpkin Pie

I usually do a very dark, rich southern-style pecan pie but it's very easy to adapt the recipe below if you prefer the lighter filling and sometimes I do them more than one way to suit different tastes. 

For the dark, rich southern style pie I use both dark brown sugar and dark Karo syrup (blue label, not the maple). 

For a light golden filling I use white sugar and white syrup and for a medium filling I use either brown sugar and white syrup or dark syrup and white sugar.

• 1 cup dark Karo Syrup (or white syrup for light golden filling)

• 1 cup dark brown sugar (or white sugar for light golden filling)

• 1/3 tsp salt

• 1/3 cup butter or margarine, melted (don't use the whipped margarine...Use either butter or the solid stick margarine.)

• 1 tsp. vanilla

• 3 whole eggs, slightly beaten

• 1 heaping cup shelled pecans

• 1 unbaked pie shell

Preheat oven to 350°F.

Mix everything but the eggs and pecans until it's evenly blended. Then blend in the eggs. (You can do all this in the mixer.) Then remove from the mixer and stir the pecans in by hand. 

Pour mixture into the unbaked pie shell and cover the edge of the crust with aluminum foil to prevent the crust from over-browning. 

Bake until set, about 45-55 minutes.

To tell when the pie is done just use an oven mitt to grab the edge of the pie plate and jiggle it. When the pie is done it will be solid all the way across the middle. 

Cool and serve. Great with a scoop of vanilla ice cream or a dollop of whipped cream!

As you'll probably notice in my recipe below I only use cinnamon and just a dash of pumpkin pie spice...1/8 tsp or less. It's a wonderful mild pumpkin pie and I think you and your guests will like it. 

Ingredients:

• 3/4 cup white sugar

• 1 tsp ground cinnamon

• 1/2 tsp salt

• 2 eggs, slightly beaten

• 1-15 oz can pure pumpkin

• 1-12 oz can evaporated milk, undiluted

• dash of pumpkin pie spice (1/8 tsp or less)

• 1 unbaked pie shell

Preheat oven to 350°F

Break eggs in a bowl and slightly beat. (You can do this one in the mixer too.) Add cinnamon, pumpkin pie spice and sugar and continue beating. When it's evenly mixed add the pumpkin and mix until evenly blended. Last of all add the canned evaporated milk and just mix until blended.

Pour into an unbaked pie shell and cover the edges of the pie with foil to prevent crust from over-browning.

Bake at 350°F until set or about an hour. 

Again, you can tell by grabbing the edge of the pie and wiggling it to see it it's set. Or you can use a knife inserted near the center of the pie and if it comes out clean the pie is done.

Cool and serve with a dollop of whipped cream. YUMMY! 

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