TWD: Thanksgiving Twofer Pie

For our last November Tuesdays with Dorie selection, Vibi of La Casserole Carree chose Thanksgiving Twofer Pie. It came at a perfect time for those of us in the United States as we celebrate Thanksgiving on Thursday (Nov 27).

In this pie, Dorie combines two Thanksgiving classics, pumpkin pie and pecan pie. The crunchy pecan layer sits on the creamy pumpkin bottom but they meld in the middle to create a delicious pie. Normally I am a pumpkin over pecan pie girl but this pie successfully meets in the middle. I liked the addition of the rum to the pumpkin layer. It added another depth of flavor sometimes lacking in a traditional pumpkin pie.

My only problem with the pie was the crust. That has more to do with me than Dorie's recipe. I decided to make this pie in time for a Tuesday post instead of waiting until Thanksgiving as we were allowed (I have to have a 'normal' pumpkin pie then!) so I substituted a pre-made pie crust. Now I love the pre-mades for lots of things, including pumpkin pies but I didn't pre-bake the crust as Dorie suggests so it was a little doughy on the bottom. But my favorite part of a pumpkin pie is the filling so I usually end up scrapping out the filling and just eating that instead. So the problem really wasn't a big deal unless I was going to give it to others. Even though most say not to freeze baked pumpkin pie, I may end up trying that since I'm going out of town for a few days on Wednesday.

I still prefer plain pumpkin pie (covered in Cool Whip!) but this was a nice change. I can see myself making just the pumpkin filling again. Perhaps doubling it to make a full pie or just to get the 'pudding' ;).

You can see more Twofer pies by checking out the TWD Blogroll.

You can find this recipe at Vibi of La Casserole Carree or by checking out Dorie's Baking From My Home to Yours.