Are you hosting Thanksgiving at your home this year? Have you got the menu all sorted out if you are? Or if you are going to someone else’s home for Thanksgiving dinner, have you thought of what you will take? How about some scrumptious pie?
I don’t have any family close enough to visit for Thanksgiving dinner or for them to come to my home, so it’s just my immediate family, hubby and kids, for Thanksgiving. That sort of means I am hosting every year, I guess you could say. Still when you aren’t expecting company it can be easy to get lazy and just do the same old thing. Especially when you have a couple kids who are the fussiest eaters that have ever lived! In fact sometimes I wonder how they are still living with the lack of anything nutritious I can ever get into them!
I’ve done the standard pumpkin pie for the past several years. Most of my family eats and enjoys that but a couple of them don’t like it and only eat the vanilla ice cream I serve with the warm pie. Oh well! This year I decided to try something new and tested it out a bit early to see if it was a hit. It was amazing! So much so that I wanted to share it with you in case you also wanted to make some for your Thanksgiving dinner or to take with you to contribute. Trust me – it’s delicious!
Caramel Pecan Cream Cheese Pie
3 C graham cracker crumbs
1/2 C butter, melted
1/2 C sugar
Combine and press into pie pan. (I used a springform pan simply because I didn’t have any pretty pie pans that would look good for my pictures 🙂 )
3 – 8oz pkgs cream cheese, softened
3/4 C sugar
1 tsp vanilla
2 large eggs
1/2 C flour
3/4 tsp cinnamon
1/4 tsp nutmeg
Thoroughly beat the cream cheese and sugar together. Add in vanilla and eggs, one at a time and beat. Slowly add the flour, cinnamon and nutmeg (I mixed the dry ingredients together first) and mix well.
Pour filling into crust. Bake at 325° for 40-45 minutes or until it is set and no longer jiggles when you gently shake the pan. It should also be lightly golden on top. Allow it to cool completely.
Once it is cool, top with pecans (whole or chopped is fine, as desired) and drizzle with Caramel sauce. May also drizzle lightly with more Caramel Sauce on each individual piece prior to serving.
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I made my own Caramel Sauce as follows:
1 C butter
2 C brown sugar
2/3 C heavy cream
Melt butter. Slowly mix in sugar and cream. Bring to boil and allow to boil for 3 minutes, stirring constantly. Remove from heat.
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This recipe makes quite a lot more Caramel Sauce than you will need for one pie but it can be frozen or kept in the fridge for a very long time. It is delicious! All you have to do to get it back to a drizzling consistency is to warm it slightly.
Now if you’d also like some other options in case not everyone prefers pecans or caramel (I can’t imagine, can you?) I have included some links to some of my friends favorite Thanksgiving pie recipes as well. All you have to do is click on the picture.
I hope this gives you some ideas to make this Thanksgiving maybe a little different but also easier on you. One more thing checked off your list!
Enjoy!
Oh my goodness, all of your pies are beautiful! This newest recipe sounds so delicious and topped with all those pecans, it just has to be! Thank you for this recipe. I’m sending it to my son who has declared himself a dessert maker. 🙂
Well I hope he loves it! It was so good!!!
Tara, I am loving your presentation. Thank you for sharing the recipe. I am pinning this pie for when I need to make a pie. This looks delicious.
Can’t wait to check out everyone’s pie blog.
~Terrie
I hope you enjoy it when you do make it. It was so incredibly good!
I was sure I had replied to you but nothing is showing up! My apologies. My pleasure and I really hope you enjoy it.
Yum! Cream cheese and caramel!! This is gonna be delicious.
It’s amazing! Enjoy!
Tara, this looks amazing!! I can’t wait to try this recipe!!
~emily
I hope you enjoy it as much as I did!