The pecan may have been the best pecan pie I've ever had. The golden cane syrup used instead of the usual corn syrup made it just the right amount of sweetness, instead of tooth-achingly sweet, with a nice caramel flavor. Using plain pecans instead of spiced pecans didn't seem to diminish it at all. The bourbon and ground pecan crust was also wonderful, and would probably work in other pies besides pecan.
The rest of the meal was great too, with both turkey AND ham, stuffing, mashed potatoes, sweet potatoes, gravy, cranberry sauce, green beans, creamed corn, salad... the works! I have heard some people saying they get sick of the traditional Thanksgiving meal and opt for something non-traditional instead, but I don't know if I could ever get sick of turkey and cranberry sauce. It's only once a year, after all, and it's such a great celebration of America's bounty. You'll notice that all the main characters in the Thanksgiving meal are foods native to the New World. I'm sure that's not a coincidence.
One fix for the pumpkin pie is to take a cookie sheet, lay out 3 layers of paper towels, and scoop the can of pumpkin puree out on the towels. Spread out the puree with a spatula and then press 2 more layers of paper towels down on top of the puree. The paper towels on the top and bottom will pick up nearly 1/2 cup of pumpkin juice.
ReplyDeleteI've done this on my pumpkin cheesecake to keep it from being too watery/soft and it works great. Give it a try on your pumpkin pie!
I'll try that, Morgan! I actually made it out of puree of cushaw squash that I grew, roasted, pureed, and froze. When it thaws out, I pour off the water that collects on the top of the container, but I betcha your method will help remove even more water. I'll try that next time.
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