Thanksgiving Desserts

What desserts come to mind when you think about Thanksgiving?  I think of Pumpkin Pie and Pecan Pie, so these pies are part of my traditional Thanksgiving menu this year.

The Pecan Pie recipe is from Pioneer Woman’s blog (amazing blog).  I also made the pie crust recipe the Pioneer Woman recommended, Sylvia’s Perfect Pie Crust.  This pie crust recipe makes three crusts, which was perfect for my 2 Pumpkin & 1 Pecan pies.  Since I had never made this recipe before, I made a bite-sized pecan pie in a mini-muffin tin to make sure it was good.  It was very good (this coming from a girl that doesn’t really like pecans)!  The crust was super flaky and the pecan filing is lovely and decadent.

Pecan Pie

Pecan Pie            Print Recipe
From Pioneer Woman
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Servings: 12


1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans


Prepare pie crust *see recipe below.

Preheat oven to 350.  Roll out pie crust and place in pie pan.  Pour in the chopped pecans.

In a large bowl, mix together the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.  Pour this mixture over the pecans.  Cover the top loosely with foil.  Bake for 30 minutes, then remove the foil and bake for an additional 20 minutes.  Keep a close eye on the pie, as to not let the crust or pecans to burn.  If they start burning, place foil back over the top.

Remove from oven and jiggle the pie.  If it is overly jiggly, then you need to cover it with foil and bake longer.  Sometimes it takes an additional 20-75 minutes…it all varies based on your oven.  Allow the pie to cool for several hours or overnight.  Slice in to thin pieces and enjoy!

Pie dough, ready to go!

Pecans chopped up in food processer

Chopped pecans in the pie crust

Syrup/Sugar mixture

Syrup poured. Ready for the oven!

Pie Crust

From Pioneer Woman

Prep Time: 45 Minutes


1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt


Place flour in a large bowl and work in the Crisco with a pastry cutter, until the mixture resembles coarse meal (this can take 3-4 minutes).  Beat together the egg with a fork in a small bowl and pour over the flour mixture.  Drizzle in 5 tablespoons of cold water and 1 tablespoon of vinegar, sprinkle in 1 teaspoon of salt.  Stir until incorporated.

Cut the dough into 3 equal pieces and form balls. Place each ball in a large Ziploc bag.  Flatten each into a disk, about 1/2 inch thick, using a rolling pin.  This will help make the rolling out of the crust easier later.  Place bags in freezer until needed (at least 15-20 minutes before using, to allow the dough to chill).

Remove the dough from the freezer and let sit at room temperature for 15 minutes before rolling out on a floured surface.

Flour + Crisco

All mixed up

Separated into 3, flattened, and ready for the freezer

I made the pumpkin pie from the Libby’s recipe.  I thought about trying a different recipe, but why mess with a good thing?

My favorite

I also made sugar cookies and decorated them like turkeys 🙂

Cute little turkeys

Happy Thanksgiving everyone!  I hope you have a day filled with happiness that reminds you of everything you are thankful for!

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