Vibi from La Casserole Carrée selected this week’s Tuesdays with Dorie recipe: Thanksgiving Twofer Pie. This is a combination of a pecan pie and a pumpkin pie, as a way to answer the question of which traditional Thanksgiving pie should you make! In my family we never had pumpkin pie, so this was not a question growing up. I don’t really remember having pecan pie either. I just don’t remember what we had for dessert. It’s all about the turkey, right?
I’ve made a couple of pumpkin pies, despite the fact that I don’t really like pumpkin pie (pumpkin anything) all that much. I do like pecan pie a lot, and have made many of those, including miniature ones and a really fancy chocolate pecan pie. A couple of years ago my husband decided to make a sweet potato pie. I like sweet potatoes, so I thought I would give this a try. I really liked it so for this pie I decided to substitute sweet potato puree for the pumpkin puree. The only other thing I changed was I used bourbon instead of dark rum.
I’ve made this a couple days in advance of Thanksgiving, and I plan to serve it on Thanksgiving. I hope that it will keep for a couple of days! It came together nicely, but I did have to bake it about 10 minutes longer than the recipe specified. I also didn’t prebake the crust, because I didn’t want to over bake the crust. I think the crust looks perfect so I’m glad that I didn’t prebake. It saved me some time, too.
I’ll update after Thanksgiving to let you know how it tastes. Right now it just looks like a pecan pie!