Perfect Pumpkin and Pecan Pie

Pumpkin Pie

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator

Me, my dad, my two brothers,my little sister, my aunt, my uncle, all 10 of my cousins will be going over to my aunts house for thanksgiving, and her house is in Astoria. That is not even all of the people in my family that is about a fourth of them, what can i say i have a HUGE family. The reason that i am making this traditional pumpkin pie is because all of the kids from 14 down to 1 like pumpkin pie, but hey i had to have an alternative for the "adults." although the pumpkin in this recipe is the old fashioned canned stuff it is seasonal. 

Pecan Pie

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

I had to do two recipes for dessert for thanksgiving because we all know those eaters who dont like pecan pie, *cough* me. But hey pecan pie after all is a classic, (for the adults at least).( pecans are seasonal).