My love affair with pumpkin pie goes way back. It was the first pie I had ever made, and was often the one contribution I felt confident making to our holiday feast. The recipe on the back of the Libby's can has never let me down so you can imagine I was more than a little skeptical of this weeks' TWD, Thanksgiving Twofer Pie. A double layer pie with silky pumpkin filling on the bottom and a sticky sweet pecan topping, how would this measure up to the original?
After reading this great article on pie crust, I decided to try an all butter version for the crust. I made the dough with a pastry blender rather than a food processor and it came together easily. I refrigerated overnight, then rolled it out thinly and pressed it into four tartlette shells which I partially baked. The consistency of the crust was very light and flaky, almost like puff pastry. I layered the two fillings and baked them off for about 35 minutes and I must say I was pleasantly surprised with how they came out. That being said, I did feel the pecan layer really overpowered the pumpkin. Good thing I thought ahead and picked up a can of the old faithful, Libby's Pumpkin so I could make a back-up pie. Change can be good but sometimes you just gotta go with what you know.