Pumpkin Pecan Pie

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Admittedly, I am a relatively recent pumpkin convert. It is only in the last few years that I have been able to enjoy a slice of pumpkin pie or pumpkin bread. I still can’t handle pumpkin spice flavored beverages though.  Pecan pie, on the other hand, was my absolute favorite when I was growing up. I would have gladly suffered through the consequences if my parents had let me eat an entire pie myself.  I don’t recall my grandmother ever making this recipe for pumpkin pecan pie but if she had, maybe I would have embraced pumpkin earlier in life. It is the perfect balance of pumpkin and pecan pie. For those of you who can’t decide between the two flavors, this is your solution!!!

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Grandma gets bonus points for this recipe because it is so amazingly easy. The hardest part was getting it into the oven without spilling the filling. Check out the tips below for help with that.

Tips

  • If you are using pre-made pie crust that is in an aluminum tin, place it on a baking sheet before pouring the filling in and keep it on the baking sheet even while baking it. The tin is flimsy enough that it is easy to spill the filling while transferring it to the oven if you don’t have the support of the baking sheet.
  • If you are using a roll-out pre-made pie crust and placing it in your own glass/metal pie dish, go ahead and put a baking sheet in the oven on the bottom shelf. If you happen to have any filling bubble over the edge of the crust the baking sheet will catch it and save you from a mess in your oven.

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Makes 1 pie

Ingredients:

3 eggs

1 cup sugar

1 teaspoon vanilla

½ teaspoon cinnamon

¼ teaspoon salt

1 cup canned pumpkin

1 cup dark corn syrup

2 tablespoons butter (melted)

1 cup chopped pecans

1  9” unbaked pie shell

 

Heat oven to 350°F. If using a roll out pie crust, unroll it and place it in a pie dish. In a bowl, mix all ingredients except pecans. Pour mixture into pie shell. Top with chopped pecans. Bake for about 40 minutes or until done (filling should not be jiggly). Once cooled, serve topped with whipped cream.

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*Original source of this recipe is unknown. Directions are slightly modified from my grandmother’s recipe card.

Double Chocolate Macadamia Nut Cookies

I learned two things while creating this recipe. First, this dough was NOT meant to be biscotti. Second, it doesn’t matter because apparently, my family doesn’t care for biscotti anyway. When I tried making this dough into biscotti it was a huge fail. The edges were burning and the center was puffing up. However, one bite into the middle puffy area and I knew I needed to find a way to use this dough for something else.

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Take two and I discovered success in cookies! I have served a lot of different cookies to family, friends and co-workers over the years. I have never received more complements than I have with these cookies. The rustic appearance gives the impression that these might be a crispy cookie but they are actually quite soft inside. The bonus is that they still taste great dipped in coffee so feel free to indulge for breakfast.

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Tips:

  • This dough is thick. Be sure to use a stand mixer so you don’t burn out your electric hand mixer.
  • If you need to approach this recipe in steps, combine your dry ingredients and then cover the bowl with plastic wrap until you’re ready to finish the recipe.

 

Double Chocolate Macadamia Nut Cookies

Ingredients:

2 cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking soda

1 cup packed brown sugar

1 cup granulated sugar

5 tablespoons butter (room temperature)

3 large eggs

1 teaspoon vanilla extract

1 cup macadamia nut pieces

1 cup white chocolate chips

 

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a bowl, combine flour, cocoa powder, cinnamon, salt and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and vanilla. Mix in dry ingredients 1 cup at a time. Stir in macadamia nuts and chocolate chips.

Scoop tablespoon-sized mounds of cookie dough and place on the parchment paper. Leave 2-inches between the cookies. Bake for 7 to 9 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.