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Pecan and Pumpkin offer sweet rewards for those who save room for dessert

Whether it's Thanksgiving for one or six, Thanksgiving pie is a must.

Here two classic recipes no Thanksgiving aficionado would turn down.


Makes 8 servings

• ¾ cup granulated sugar

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• ¼ teaspoon ground cloves

• 2 large eggs

• 1 can (15 ounces) 100% pure pumpkin

• 1 can (12 fluid ounces) evaporated milk

• 1 unbaked 9-inch deep-dish pie shell

• Whipped cream, optional

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.

Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour filling into pie shell.

Bake in a preheated 425 F oven for 15 minutes. Reduce oven temperature to 350 F and bake for an additional 40-50 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, if desired.

Cook's notes: To make the pie's texture a bit lighter, add one additional large egg. The amount of spices can also be cut in half for a milder taste.

— Source: Libby's


Makes 6-8 servings

• 3 eggs, lightly beaten

• 1 cup sugar

• 1 cup light corn syrup

• 1 tablespoon melted butter

• 1 teaspoon vanilla

• 1 cup pecan halves or pieces

• 1 unbaked 9-inch pie shell

Beat eggs; add sugar, corn syrup and butter and mix together until well blended. Stir in vanilla and pecans.

Pour mixture into pie shell and bake in a preheated 350 F oven for 45-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool well on wire rack. Serve plain or with whipped cream.

— Source: "The Route 66 Cookbook" by Marian Clark, 2000.

Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›