Cravings for Thanksgiving desserts hit me hard this weekend.
I think pumpkin pie and pecan pie are the obvious Turkey Day favorites.
I personally can never decide which one I like better. I mean pumpkin is so perfect for fall. It’s silky and creamy, and topped with fresh whipped cream, makes that orange slice a full on piece of fall comfort.
But then there’s pecan pie. Super sweet. So crunchy. Paired up with a flaky crust and you could turn me in to a eatmypiestraightfromthepiedish kind of person.
So to make things fair and not hurt either pies feelings, I get a slice (or two) of each.
Taking one bite of pumpkin, then quickly one bite of pecan. Back and forth, back and forth I go. Until it comes down to the last bite of each and then I’ve got a HUGE dilemma on my hands.
If you know me at all, you know I’m totally the last bite kind of person. I have to make sure that the last bite of whatever I’m having is like the ultimate-best bite ever. I know I shouldn’t make it that big of a deal, but I do. And I do it with everything. If I’m eating PB and J I scour the entire sandwich before the see which bite will have the most PB and J, which is usually the middle. And I save that bite for last. Eating around and around in a circle until all I’m left with is the gooey, over packed PB and J center.
So you can only imagine how hard of a task it is to decide between two separate last bites of pie.
But now, my pie struggles are over.
Because I’ve put the two, together, as one.
And it is a pie lovers heaven!
There’s no more choosing bite. No more contemplating between ending with pumpkin or pecan. No more holiday torture. Well…eh-hem…I take that back. Holiday torture always appears in one small form or another.
This year’s holiday torture will be trying to fight for the corners of the bars. The more crust the better.
makes 24 pie squares
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 teaspoon salt
For pecan pie topping:
1 stick unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
For pumpkin pie topping:
2 tablespoons granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree
1/2 cup heavy cream
Preheat oven to 350 degrees F, line a 9×13 baking dish with foil, leaving a 2 inch overhang all the way around.
Make the crust by creaming together the butter and brown sugar until light and fluffy. Then add in the flour and salt and mix until dough becomes crumbly. Pour dough out in to baking dish and press firmly out in to an even layer. Bake crust for 20 minutes or until golden brown.
While the crust is baking, start making the pecan filling by adding the butter, brown sugar, honey, and heavy cream to a medium pot. Place the pot over medium heat and bring mixture to a boil, stir continuously. Once boiling, add in the pecans and reduce to a simmer for a minute. Immediately pour pecan topping over crust, spread out in to an even layer, and bake for 10 minutes. After 10 minutes remove dish from oven and let cool for 5 minutes.
In a medium bowl whisk together the sugars and the egg for the pumpkin filling. Whisk in the spices and the pumpkin puree. Then finally whisking in the heavy cream until everything is combined. Turn the oven up to 425 degrees F. Pour the pumpkin filling over the top of the cooled pecan layer and bake for 10 minutes. Turn the oven down to 325 degrees F and bake for another 10 minutes.
Remove from the oven and let cool completely, then refrigerate for at least 4 hours. Remove bar from pan by pulling up on the foil overhang. Cut the bars into even squares and try not to eat them all at once.