baking · cooking · Dessert

Maple Pecan Pie and Whiskey Pumpkin Pie

If it is the night before Thanksgiving I have to be baking! Nothing like an excuse to make pies, no? This year I am sticking with traditional choices but with the way we prefer. I changed the recipe for our maple pecan pie a bit, having it be a little lower fat (yes butter tastes great but I was able to take off 1/4 cup!). I also added maple sugar versus normal white sugar. For the pumpkin pie I used one with whiskey in it – fun to try different ways 🙂

Maple Pecan Pie


Ingredients:

3 whole eggs

1/2 cup maple sugar

cup pure maple syrup

3 Tbsp unsalted butter, melted and cooled off

1 tsp pure vanilla extract

1/4 tsp kosher salt

2 cups pecan halves

1 9″ unbaked pie shell

Directions:

Heat the oven to 375°.

In an ungreased heavy skillet toast the pecans over medium high heat for a couple minutes. Set aside to cool. Chop up half the pecans, using a food chopper if you have one. Leave the other half intact.

In a large mixing add whisk the eggs and sugar till smooth. Add in the maple syrup, vanilla, salt and butter and whisk till combined. Add in all of the pecans.

Put your pie dish on a baking sheet (so in case it bubbles at all). Pour in the filling and pop into the oven. Bake for 45 minutes. Let cool for 15 minutes on the tray and then move to a cooling rack for a couple hours. Store in the refrigerator once cool.

Whiskey Pumpkin Pie


Ingredients:

3/4 cup packed brown sugar

1 tsp ground cinnamon

1/2 tsp kosher salt

1/2 tsp ground ginger

1/4 tsp ground cloves

2 whole eggs

15-ounces pumpkin (1 can)

12-ounces fat free evaporated milk (1 can)

2 Tbsp whiskey (I used Jim Beam, all you need is 1 airplane size bottle)

1 9″ unbaked pie shell

Directions:

Heat your oven to 425°. Put the pie shell on a baking sheet and set aside.

In a large bowl whisk the eggs till combined, then whisk in the pumpkin, sugar and spices. Slowly whisk in the milk, then the whiskey.

Pour carefully into the pie shell. If you have extra mix, grab an ovenproof glass baking vessel (ramekins work well) and fill them up. Bake for 15 minutes, then lower the oven to 350° and bake for 50 minutes. Take out and let cool for 30 minutes, then move to a cooling rack for 2 hours. Store in the refrigerator once cooled.

~Sarah

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