This week's Tuesdays with Dorie recipe is a combination of two Thanksgiving dessert favorites - pumpkin pie and pecan pie. It was selected by La casserole carrée. This pie is made with a layer of perfectly spiced pumpkin pie filling, and then topped with pecans and covered with brown sugar spiced syrup like any pecan pie.
I've never made pumpkin or pecan pies before (though I've eaten my fair share over the previous years of Thanksgiving), but I was surprised with how well the two layers go together. I think if you made non-Dorie pumpkin and pecan pie fillings (the standard sort you'd put in a pie) and tried to layer them, the flavors would be lacking.
I ended up cutting mine into thinner slices than Dorie suggests - there's an awful lot of sugar and butter in each bite, and I figured it was rich enough to up the servings. Given the size of the pies (8-12 servings) and the relative ease with which this recipe comes together, this is an easy recipe to build via assembly line and pop out 2 or 3 at a time for Thanksgiving events. It would be unfortunate if someone didn't get to have a taste of this delicious pie because there wasn't enough to go around.
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, p. 321