Thanksgiving leftovers

Sitting here eating leftover pie I realized I never recorded how they turned out! I didn't bake the Pumpkin pie long enough on Wednesday, I had skipped the first baking step.  Since it wasn't done I baked it in the oven for 25 minutes Thursday while we were eating the Turkey.  The perk?  We ate warm pumpkin pie. . . amazing.  Follow the directions (below for the baking temperatures) closely and you shouldn't have problems.  One of the best I've had.  The pecan pie was also wonderful you can't beat toasted pecans covered by carmalized sugar. . .oh wow!  Both recipes (including the tip about blind baking-see previous post) I took from the Grand Rapids Press, my fav!  Both crusts were delightfully light and flaky, which came from making the crust and putting them in the fridge to chill before rolling out and filling.

Shirley Bellmon's Pecan Pie
(Wife of the Oklahoma Govenor in the 1960s- she'd make a dozen or two and stick them in the pantry; her daughter didn't eat pecan pie for about 13 years afterward she couldn't take the smell!)

Ingredients:
1 (9 inch) unbaked pie shell
3 eggs
1 c. white corn syrup
1c. light brown sugar
1c. whole pecans

Directions
Make pie shell and chill or defrost if frozen.  Heat oven to 350 degrees. Beat eggs, add corn syrup and sugar to the eggs and mix well. 
Pour mixture into pie shell and sprinkle the top with pecans.
Bake for an hour.

Pumpkin pie

Ingredients
3/4c. granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin- not premade filling
1 can (12 oz) evaporated milk
1 unbaked 9 inch deep dish pie shell

Directions
Heat oven to 425 degrees.
Mix sugar, cinnamon, salt, ginger and cloves in a small bowl.  Stir in pumpkin and gradually stir in warm evaporated milk.
Pour room temperature mixture  into (chilled) pie shell. Bake for 15 minutes. 
Reduce tempature to 350 degrees and bake for 40-50 minutes until knife inserted near center comes out clean. 
Cool on wire rack for 2 hours. Serve soon or keep refrigerated.