Thanksgiving Pecan Pumpkin Pie Recipe

Ingredients:

3 eggs
1 cup solid pack pumpkin
1/3 cup sugar
1 teaspoon pumpkin pie spice
2/3 cup corn syrup
½ cup sugar
3 tablespoons melted butter
½ teaspoon vanilla
1 cup pecan halves
1 unbaked 9-inch pastry shell.

Instructions:

Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar, and pie spice.
Spread over bottom of pie shell.
Combine 2 beaten eggs, corn syrup, ½ cup sugar, butter and vanilla. Stir in nuts.
 Spoon over pumpkin mixture.
Bake in moderate oven (350 degrees) 50 minutes or until filling is set.

Sweet Potato Pudding

Ingredients:

2 ½ pounds sweet potatoes(boiled, drained and peeled)
6 tablespoons unsalted butter or margarine(at room temperature)
2 large eggs, ¼ cup heavy cream
1 tablespoon brandy(optional)
½ teaspoon freshly grated lemon peel
¼ teaspoon each salt and pepper.

Instructions:

Heat oven to 375 degrees.
Grease a shallow 1 ½ quart baking dish.
Break up potatoes and puree in a food processor or mash by hand with 5 tablespoons of the butter.
Add eggs and remaining ingredients except 1 tablespoon butter; mix until well-blended.
Spread evenly in baking dish; dot with remaining butter.
Bake uncovered 30 to 35 minutes until top is lightly browned and puffed.