When it comes to Thanksgiving dessert, I'm firmly in the pecan pie camp. And the pumpkin pie camp. And the lemon meringue and apple pie camp. A chocolate cream pie wouldn’t hurt, either – the
more, the merrier, I say. When I am cooking for Thanksgiving, I always offer a selection of several different pie varieties. But cooking Thanksgiving dinner can be fairly stressful, so I am offering a
solution for the time-consuming multi-variety pie predicament: Deep-Dish Pumpkin-Peca Pie. With it, you get the creamy traditional pumpkin filling and just enough sweet, crunchy pecan
topping to satisfy your pecan pie urge. The crust, possibly the most important part of a pie, is made with just enough shortening to make it flaky, and enough butter to give it a rich flavor, a happy
compromise. The filling is a standard pumpkin pie filling, and since the pie is made in a deep-dish pan, there’s plenty of it. The topping is a simple mixture of pecans, brown sugar, Lyle’s Golden Syrup and vanilla, and bakes up into thin layer of sticky deliciousness. I might just eat this whole pie…
