so i made 2 pies, pecan pie (recipe from betty crocker cookbook, but i double and toast the nuts) and pumpkin pecan pie (recipe from Country Living the Little Book of Pies & Tarts: 50 Easy Homemade Favorites to Bake & Share) the pecan was great and the pumpkin one was more of a fancy pumpkin pie. it was nice and fluffy though. a lot of pumpkin pies are so heavy. it was good. one draw back to the pumpkin pecan pie is that you put in your crust, then the pumpkin filling and bake for a half hour. during the baking time the crust sort of melted down because there wasn't any filling to hold it up so i had to smush the crust back up and it still wasn't tall enough to hold all the filling.
.the pumpkin pecan pie is on the left and the regular pecan pie on the right.
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