I know I've said it numerous times, but Autumn is my favorite season. The promise of cooler temperatures, changing foliage colors, falling leaves and the smell of smoke from an outdoor fire make me the happiest! I am able to put on the breaks of my busy schedule and actually take a moment or two or three and just sit outside enjoying it all. And even though in Texas we don't get much color, I'm blessed to have wonderful friends who send me their pictures so I can enjoy it with them. You know who you are... it's amazing and I'm very thankful.
When you make this unique pie, your home will permeate with the smells of Autumn and your family will devour it fast!
Hill Country Pumpkin and Pecan Pie
- Grandma Bonnie's Double Pie Crust, recipe below (Longaberger Baskets) THE BEST EVER!
- 1/2 C sugar
- 1/2 C dark brown sugar
- 1 t cinnamon
- 1 t Ancho Chili Power
- 1 t ground cloves
- 1 t ground ginger
- 1 t salt
- 2 eggs
- 1 T vanilla bean paste
- 15 oz packed pumpkin
- 12 oz evaporated milk
- 1 C Texas Pecans, rough chopped
In a large bowl, mix the sugars and spices together then add your eggs and whisk.
Using water as an adhesive, add your fall cutouts to the lip of the pie crust.
Brush with an egg wash and place in the oven. Bake for 15 minutes then reduce the oven temperature to 350 degrees and bake an additional 45 minutes more. Cool completely.
Grandma Bonnie's Double Pie Crust from Longaberger Basket
(the best pie crust recipe ever, in my opinion)
- 4 cups flour
- 1 T. sugar
- 1 1/2 t. salt
- 1 1/2 cups lard
- 1 egg (beaten)
- 1 T. vinegar
- 1/2 cup water
Makes 2 double crust pies.