Just starting a thread, post if you like.

i hope your thx giving sucks and your turkey is dry

Trying a combined pumpkin/pecan pie for the first time this year. I have no idea how it will turn out, but initial indicators seem to suggest that it is delicious. I'll keep you posted.

How'd you balance the syrup-based pecan pie filling with the pureed pumpkin/eggs based filling?

Hope that pie turns out, sounds quite good.

We switched up this year and instead of turkey, made prime rib.. which turned out excellent. Plenty of leftovers for later also.

I know not of this fangksgivingg you speak of, but I wish you a happy one, nonetheless.

The webcomic that I found to work the topic the best:

http://blipcomic.com/386/ and
http://blipcomic.com/387/

Turned out DELICIOUS. Also unbelievably rich. The balance basically just involves mixing the pureed pumpkin in with the rest of it. In fact, as far as I can tell, the only change to the recipe for a pecan pie is the addition of a cup of pumpkin. It should be noted, however, that the cup of maple syrup was definitely the dominant taste involved. This, as should be obvious, was not a bad thing.

Could you post the recipe, please?

Thanksgiving Pie

1 unbaked pie crust
3 eggs
1 cup maple syrup
1 1/4 cups sugar
1/4 cup melted butter
1 cup pumpkin
1 tsp vanilla
1 cup pecan halves

1. Preheat oven to 425 F.
2. Beat eggs. Add other ingredients except pecans, and beat well.
3. Put pecans in bottom of pie crust, slowly pour egg mixture over the nuts.
4. Bake 45 minutes, or until knife inserted one inch from edges comes out clean
5. Let pie cool, serve with whipped cream.

I decreased the sugar from 1 1/2 cup because of the maple syrup, but you could probably decrease it even more without adverse effect. I also only baked it about 35-40 minutes until it was done. YMMV, enjoy!

Thanks for the recipe! We'll try this out next month for Christmas or New Years.

had a great thanksgiving. hope you all did to. :-)

Thank you! I'll try this out.

Question, though:
You mention unbaked pie crust... is this crust sweet, or not (I imagine it is...)? Would there be a recipe for it, too? Pardon my ignorance, I am not really well-acquainted with authentic American pie-bakery, and I am unsure if ready-made pie crust of the kind you mention would be easily available over here.

Everything you need to know to make a workable pie crust: http://simplyrecipes.com/recipes/perfect_pie_crust/

Lecter's link looks like a good crust to try. I always make my own crusts (non-sweet), though at the moment I've just been using the recipe from Betty Crocker. Any crust recipe you can find that you like and that works will do.

And I have no idea whether or not a pre-made unbaked pie crust is readily available over here. It might be, but I've never needed one enough to look for it. Making your own crust is easy enough, and then you can call the whole pie your own.

Interesting. I usually use the recipe you linked to, Lecter (or rather, a variation thereof), except I do not add sugar.

Thanks for the recipes and hints, and yes, making your own (if conveniently achievable) is definitely to be preferred, if only for the understanding of the processes the foodstuffs you can buy pre-made have to undergo.