If you want to try something different I got this one from
penzeys.com It's obviously not the traditional pumpkin or pecan pie but I'm planning on trying it this year...
Pumpkin-Pecan Pie
No holiday meal is complete without pie, and this recipe from Bill makes two beautiful, delicious pies that will delight pecan pie lovers AND pumpkin pie lovers.
Pie Crust
11/2 sticks butter, room temperature (3/4 cup)
11/2 Cups flour
1 TB. sugar
1/2 tsp. salt
3-5 TB. milk
Pumpkin Layer
1 16 oz. can pumpkin (not pie filling)
3/4 Cup sugar
1/2 tsp. salt
1 tsp. PENZEYS CINNAMON
1/2 tsp. GROUND ALLSPICE
1/2 tsp. PURE VANILLA EXTRACT
2 large eggs
Pecan Layer
1 Cup white corn syrup
1 Cup dark brown sugar
1/3 Cup melted butter
1 tsp. PURE VANILLA EXTRACT
3 large eggs, slightly beaten
2 Cups chopped pecans
Crust: Using a fork or your fingers, mix the butter with the flour, sugar and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. Divide the dough in half and pat into discs. Cover in plastic wrap and chill for 30 minutes before rolling out. On a well-floured surface, roll the discs from the center to the outer edges with a well-floured rolling pin. Add more flour if needed. Roll until the circles are larger than your pie pans. Gently ease the crusts into the pans.
Pumpkin Layer: Prepare the pumpkin layer while the crust dough is chilling. Preheat oven to 350°. In a mixing bowl, beat together the pumpkin, sugar, salt, CINNAMON, ALLSPICE and VANILLA until well mixed. Add the eggs and beat until combined. Divide the pumpkin mixture evenly between the two crust-lined pie plates. Bake at 350° for 15 minutes. Check the pies by jiggling them gently. You don’t want the pies to be completely set, you want them to still be slightly under-baked but not runny. Remove from the oven and let cool while you make the pecan layer.
Pecan Layer: In a mixing bowl, combine the corn syrup, brown sugar, butter and VANILLA. Mix well. Add the eggs and mix to combine. Fold in the pecans. Divide the pecan mixture between the two pies and return them to the 350° oven. Bake for 45 minutes.
Prep. time: 30 minutes
Baking time: 15 + 45 minutes = 60 minutes total
Serves: 16-24 (2 pies)
Nutritional Information: Servings 24;
Serving Size 1 slice (87g); Calories 280; Calories from fat 140; Total fat 16g; Cholesterol 65mg; Sodium 180mg; Carbohydrate 33g; Dietary Fiber 2g.