Our mother threw the pie away.
She dumped out all the Cokes.
She kept the beans and leafy greens
and leeks and artichokes.
She chucked the cheese and chocolate chips.
She pitched the pudding out.
but kept the beets and broccoli
and jars of sauerkraut.
She canned the cake and cookies
and she ditched the doughnuts too,
but kept the kale and carrot sticks
and celery and tofu.
She threw out all the junk food
She tossed out every treat.
So now our house has only foods
that no one wants to eat.
This happens to us every year.
It seems to be our fate.
Our Mom goes on a diet
and we ALL start losing weight!
(Written By Kenn Nesbitt)
If you decide to splurge this week
This pie is definitely the one to keep
Half pumpkin and half pecan pie
I highly recommend you give it a try!
3 Eggs, divided
1 Cup Canned Solid Pack Pumpkin
1 Cup Sugar, divided
½ tsp Ground Cinnamon
¼ tsp Ground Ginger
1/8 Ground Cloves
2/3 Cup Light or Dark Corn Syrup
2 tbsp Melted Butter
1 tsp Vanilla
1 Cup Chopped Pecans
1 Deep Dish Pie Crust
Preheat oven to 350°. If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
In a small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread into pie crust.
In a medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter, and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50-60 minutes or until filling is set around edge. Cool pie completely on wire rack.