TWD Thanksgiving Pie and I'm Thankful For...

...Pillsbury Pie Crust! It's Tuesdays with Dorie time again and this week we're making Thanksgiving Twofer Pie. What is that? Well, it's basically a Pumpkin Pie and a Pecan Pie combined into 1 YUMMY All-in-One Thanksgiving Pie. It's RIDICULOUSLY good and trust me, you will be THANKFUL for Pillsbury Pie Crust cuz it makes your life SO much easier!

Ingredients:

For Pumpkin Filling:
¾ c granulated sugar
1¾ tsp pumpkin pie spice
2 large eggs
1 c pure pumpkin
1/2 can (12 oz) evaporated milk

For Pecan Filling:
¼ c packed brown sugar
1 tsp all-purpose flour
½ c light corn syrup
½ tsp vanilla
2 eggs
1 c pecan halves or broken pecans
2 Tbsp butter or margarine, melted

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Prep:

1. Preheated oven 425° F.

2. For the Pumpkin Filing: Mix sugar and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

3. Pour into pie shell.

4. For the Pecan Filling: In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter.

5. Pour on top of Pumpkin Filling.

6. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve warm or refrigerate.