I’m taking a couple of weeks off from my Blog for the holidays, but hope to be back on January 8th. Meanwhile, to keep busy, I suggest you try my recipe for PECAN PUMPKIN PIE. Everyone who comments on this site will get a recipe via e-mail so there’s time to make the pies and serve them at your Christmas dinner. In addition, I’m giving away seven copies of an anthology of romance short stores (one of which is mine, of course) and one each of my three most popular books.
Is this Pecan Pumpkin Pie really good? Well, I take them to our family dinner every year; and when I walk in the door, the first question I’m asked is, “Did you bring the pies?”
Furthermore, when my son was getting married and I asked what he wanted for a wedding present, he said, “Your pumpkin pie.”
I’d love to say it’s easy to make. And it is--sort of. But there is one thing to watch out for, and I’ll illustrate that by telling you what happened the first two times I tried it.
As you’ll see when you read the recipe, the pumpkin filling goes in the pie plate first and the “crust” goes on top before baking. The recipe called for lining the pie plate with waxed paper, so that, when you turned the pie upside down, it would slide out of the plate and you’d just peel off the paper for cutting and serving. Well, not quite. The problem was I had used a glass pie plate and no way would that pie come out! We ended up cutting portions anyway, and guests had to peel off bits of wax paper from their slice.
But I learned. I told myself that the reason the pie didn’t come out was because the glass pie plate was inflexible. The next year, I bought two of those foil pie plates from the supermarket and put the filling in those. But, when the pies were ready to go into the oven, I discovered the foil pans were too flexible and they collapsed. Yes, I had pie filling all over the oven, plus the oven door as well as the kitchen floor!
The trick (after two more pies had to be made): put the foil pans into glass pans first, then line the foil with wax paper, fill with batter, add the magic crust ingredients, and bake. Not only does that keep the pies intact for baking, but also for carrying them easily to grandmother’s house.
So that’s a Christmas present from me to you, and I hope your holidays are Merry. Come see me in the New Year and learn what Nora Roberts and I have in common. (Hint: it’s not money.)