- OMAHA STEAKS - Thanksgiving Dinners Shipped FREE! (Valid 12/28/2019) Have you seen the DEAL OF THE DAY at Omaha Steaks?
The Great Combination
Today's pie recipe combines two marvelous staples - pecan and pumpkin - to create an out of this world dessert. You 'll want to make this for Thanksgiving!
November is National Good Nutrition Month Good luck with that! Follow all of the national food holidays on our American Food Holidays page!
Did you see last week's newsletter Pumpkin Bread?
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Enjoy this Texas Cooking recipe and have a great week!
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This is an excellent pie. The layers remain separate and distinct, and the flavors compliment each other beautifully. It's sure to be a hit on your holiday table.
- Unbaked 9-inch pie shell
- 1 large egg, slightly beaten
- 1 cup pumpkin purée (fresh cooked or canned)
- 1/3 cup sugar
- 1 tablespoon heavy cream, half-and-half or whole milk
- 1/2 teaspoon cinnamon, rounded
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs, slightly beaten
- 2/3 cup light corn syrup (Karo)
- 1/2 cup sugar
- 3 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- Preheat oven to 375°F.
- For the pumpkin layer, combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.
- For the pecan layer, combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in pecans. Gently spoon mixture over pumpkin layer in pie shell.
- Bake for 50 minutes.
- Makes one pie.
Lone Star List
Here are 10 things that caught my eye this week!
- Evolving Table: Mashed Sweet Potatoes recipe (with three variations), Happy Mothering: The Best Homemade Buttermilk Ranch Dressing recipe
- Texas Highways: So, here’s our list: Texas Books for 100 Ages! When asked to come up with a list of 100 Lone Star–inspired books, I turned to librarians, avid readers, teachers, fellow writers, filmmakers, and multigenerational Texans, and inquired about their favorite books for readers of all ages.
- Texas Monthly: The Search for Pitmaster Ramone, the Man Behind Subway’s Smoked Brisket - How is Subway marketing its new brisket sandwich? By using the image of Ramon Gonzales, a longtime employee of its brisket supplier (and referring to him only as "Pitmaster Ramone").
- Texas Standard: A Look Inside North America’s Largest One-Story Library in McAllen!
- Mexican Please: Chicken Tinga Enchiladas
- NYT: Popeyes Sandwich Strikes a Chord for African-Americans
- 360 West: Pumpkin Ice Cream Pie
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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