Well, it finally happened! It is December 6th and I am just now posting about a baking challenge that happened last month 😳 I am not sure why I let this go so long! I have not been motivated to post lately. I know many of us bloggers go through this from time to time, I guess it’s my turn now.
November is host to the most food centric holiday in the US, of course I am referring to Thanksgiving 🦃 🥧👩🏻🍳 and Sally did not disappoint with her challenge this year. Her Pecan Praline Pumpkin Pie combines two Thanksgiving favs, pecan and pumpkin pie.
I admit, I am not a big pie fan to begin with, but I do want to be able to bake pies for the ones I love. What is great about this combination is that there is the crunch of the praline pecan topping, which is offset by the smooth creamy pumpkin component. While I still do not like each pie separately, I really did enjoy the hybrid results 😋
I was really pressed for time this year, and did most of my baking concurrently, which is a long way of saying that I didn’t take a lot of production pictures! In fact, the only real pictures I have were taken by my friend Joan. Joan has Celiac’s and asked me to make a couple traditional pie crusts, so she could take regular pies to her Thanksgiving dinner. She snapped a couple shots of me rolling out dough.
This is Sally’s favorite pie crust, and I recommend it! I did not know Joan was taking pics!!
The pumpkin custard was added and baked for about 30 minutes at 375F. Then the pecan praline topping was added and baked for the final 15 minutes.
This was one of two pies I made for our dinner, the other was an apple pie with cinnamon roll crust.
I decided to garnish with maple whipped cream and Dulce de Leche Macarons.
I found this recipe on Pinterest
This was my first time baking Macarons, I will get a bigger tip next time 😉
And off to my brother in laws for dinner!
We ate, drank and had a great time! I hope all my American friends enjoyed their time with family and friends as well ❤️
I will try to do a better job of posting in the future🤞