For the Pumpkin:
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
For the Pecan:
Ingredients:
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Directions:
Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 55 to 60 minutes. Cool for 2 hours on wire rack before serving.
Comments:
He liked the pumpkin so much the first time he made a couple more. He also made pecan because, I don't know, he was struck by the desire to do so. Whatever works. He took one of each to a Thanksgiving potluck at his work. They were a hit. That other thing in the middle there is a loaf of sourdough bread. I'm not sure how that turned out. I didn't get to eat any of it.
