This may not be the prettiest result of making a TWD recipe, but it is a delicious one. Vibi from La Casserole Carree did all of us Americans a favor this week by choosing Thanksgiving Twofer Pie. Go to her blog for the recipe. I made this yesterday and decided that I would make it without the crust in little individual dishes. I got the idea from Prudy- honestly, I get so many ideas from her and luckily she made it back from her trip just in time for me to see that she made this recipe crustless.
I decided since we are going to have many pies on Thanksgiving, I would make one that would enable us to enjoy them all, without the extra calories in the crust. The pumpkin and pecan parts are the yummiest anyway.
Dorie is a genius. I have always thought that Pecan Pie is a little too sweet, and I love Pumpkin, so this is basically a pumpkin custard with a nice crusty topping of pecans. Then the pecan filling somehow transports to the bottom of the pumpkin and makes a thin, super yummy, cinnamony layer. Divine! Of course, I just took a few bites of one- when it was still warm, but now they are in the fridge (I prefer my pumpkin pie cold) and tomorrow (but today to you) we will enjoy them with some whipped cream. Go to the TWD Blogroll to see all the other Twofer's~!