This week’s recipe Twofer Pie was chosen by Vibi of La casserole carrée, and can be found on page 321 of Baking: From My Home to Yours. It’s the love child of pumpkin and pecan pie and I personally would rather call it Pumpcan Pie. I thought this was delicious. I don’t think I’d substitute it in for pumpkin pie and you’d be hard pressed to find me making a pecan pie on my own accord, but this was snazzy. I made little tartlets using my cupcake pan. And I’ll admit I just used a storebought crust. Things here have been crazy and I just didn’t want to mess with crust. I used a three inch circle cutter to cut out the dough and then I pressed it in, filled and put them in the oven. I did 10 minutes at 450 and then 20 at 300. It could have used another 10 minutes at 300 because the filling is very wet and not firm but I don’t really think anyone can tell. hah! And now I am very tired from a long week so I’m calling it quits. Enjoy the picture and I hope you enjoyed your pie! HAPPY THANKSGIVING.
