Pie

It's been a while since I've talked food!  Let me fix that.  With Thanksgiving just around the corner, is it pumpkin or pecan?  Pumpkin?  Pecan?  The answer is yes!  This is the best of both worlds, and what a nice way to say "I love you" to your guests!  And by the way, I do love you!  Enjoy!

Pumpkin Pecan Pie(Preheat oven to 350 degrees)

Crust:
1 1/4 cup flour
1 Tbs. sugar
1 tsp. salt
1/8 tsp. cloves
1/4 tsp. ginger
1/2 tsp. cinnamon
1/4 cup butter
1/4 cup butter flavored Crisco
3 Tbs. cold vodka

In a food processor, combine the first six ingredients.  Add the cold butter and the crisco and pulse until well blended.  Transfer into another bowl.  Add the vodka and stir until you can form a ball.  Roll out on a floured surface and transfer to a 9" pie plate.  Arrange so it looks the way it should look, trim where necessary, and flute the edges.

Filling:
Pumpkin layer
one egg
1 cup pumpkin
1/3 cup sugar

1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
dash of salt

Mix together and pour into prepared crust.

Pecan layer2 eggs, beaten
2/3 cup dark corn syrup
2 Tbs. melted butter
2/3 cup sugar
1 tsp. vanilla
1 cup coarsely chopped pecans

Mix together and carefully pour over pumpkin layer.  Place on a baking sheet to catch the spills and bake 50 - 60 minutes until filling is set around edge.  Cool completely on a wire rack.

Ps...if you really want to make it special, add some finely chopped pecans to the crust.  Just blend them in with the flour!