We had a full house for Thanksgiving this year, with most of my husband's family in attendance. My husband insisted on Pumpkin, while I had a craving for Chocolate Pecan. So I made both. I served the Chocolate Pecan Pie with caramel ice cream topping and vanilla ice cream. Oh man, so good. Also, I used 1/4 c. brown rice syrup and 1/4 c. sorghum for the syrup mixture in the Chocolate Pecan Pie. Sadly, the Pumpkin did not get finished before it went bad. Pumpkin Pie (and any cream based pie, really) is such an eating commitment!
Current Pie Tally: 182
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