The weekend before any significant event, I usually start stressing about my entertaining duties ahead. Some of my recipes are tried and true; I could make them in my sleep. However, each time I like to try something new, the inevitable anxiety that it will be a laughable disaster always sets in a few days ahead. To avoid this, I’ve become accustomed to spending the weekend before each one, testing out the recipe and, of course, taste-testing it to make sure it is suitable. Even though we don’t formally celebrate Thanksgiving here in Australia, after weeks of covering all of the Disney food and drinks that are available in the Disney Parks, I can’t help but want one. So, I like to create a little Thanksgiving just for my family so we can partake in the deliciousness while also reflecting on how lucky we are to be together. On my list for this weekend is to try out the D23 Pumpkin Pecan Pie recipe!
Servings: 8
Cooking time: 1 to 2 hours
Ingredients
1 recipe for Carla’s Perfect Pie Crust
2 tablespoons butter (softened)
½ cup granulated sugar
3 eggs (lightly beaten)
1 tablespoon white vinegar
½ teaspoon salt
1 teaspoon vanilla extract
1 cup dark corn syrup
1½ cups pecans (chopped)
¼ cup pumpkin puree
whipped cream (for garnish)
cinnamon sugar (for garnish)
Step-by-step Directions
- Preheat oven to 350°F. Roll out pie dough to ⅛ inch thickness and line a 9-inch pie plate, allowing excess to drape over edge. Fold over edges and crimp, then trim any remaining excess. Line the pan with parchment and pour in baking beans or weights. Bake for 10 to 12 minutes or until crust is light golden.
- Meanwhile, cream butter and sugar, then add beaten eggs, vinegar, salt, vanilla, and corn syrup. Stir in pecans and pumpkin puree.
- Pour filling into prepared pie crust. Place pie on baking sheet. Bake on center rack of oven for 40 to 50 minutes or until set. Cool completely on wire rack. Serve with a garnish of whipped cream and cinnamon sugar. *Note: If crust is browning before center is cooked, tent edges of pie with foil and continue baking.
If you decide to give this one a try, don’t forget to let me know how it turns out!
Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.
Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.
