Move over cookies, bring on the pies!

When it comes to desserts, I’m pretty much a cookie girl. I get it from my Grandma, aka. Granny Mawmaw. Don’t judge our silly name, it fit her perfectly! In planning for their 50th wedding celebration, she requested two ginormous platters piled with cookies instead of the traditional cake. We already knew she was the best Granny Mawmaw in the history of ever, but this decision on her part sealed that title in our minds. And yet, as much as I love cookies, on Thanksgiving it has to be pie. It just does. At our house, it has to be two specific pies, Butternut Squash Pie and Light Pecan Pie. So for this week, move over cookies, it’s time to bring on the pies!

pecan and squash pie
Move over cookies, bring on the pies! And a crustless pecan pie for your gluten-free guests … trust me, they’ll love you for it!

Butternut Squash Pie

Yes, I thought the idea of Butternut Squash Pie sounded pretty disgusting the first time I heard it, but I also quickly found myself pleasantly surprised in a number of ways. It’s akin to Pumpkin Pie, but with a lighter texture. And who can’t use a little lighter anything by the end of the Thanksgiving feast? It’s also a bit milder than pumpkin pie. It’s just a nice change of pace in my book. And you can whip up the whole thing in the blender or ninja. Seriously y’all, what’s not to love about that?

butternut squash pie
Butternut Squash Pie Fixins

Here’s my sister-in-laws recipe that we’ve used for years …

Butternut Squash Pie

 

Quarter and bake a large butternut squash, flesh side down in a shallow pan @ 350° for 1 hour

 

Liquefy in blender –

  • baked squash
  • 1 cup milk
  • 1 cup sugar
  • 2 eggs
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 2 Tbsp butter

Bake @ 450° for 15 minutes. Leave the oven door closed and lower the heat to 350°. Continue cooking for 50-60 minutes.

Light Pecan Pie

Don’t let the name fool you with this one. Yes, it uses light corn syrup, but it’s still loaded with sugar and pecan goodness. When the holidays roll around, we splurge. It’s how we roll! But the word light kind of makes us feel better about it too. Sort of …

pecan pie fixins
Light Pecan Pie fixins

And the recipe, from the same sister-in-law …

Light Pecan Pie

 

Blend in blender –

  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 3 eggs, well beaten
  • 1/3 cup butter, melted
  • 2 tsp vanilla

Blend all ingredients in a blender. Stir in 1 1/2 cups pecans. Pour into pie crust and bake for 1 hour.

So move over cookies, bring on the pies!

And there you have it. Two new options for this Thanksgiving if you like the traditional menu with a few new twists. Two pies requiring little more than dumping everything together, blending, pouring and baking.

Next week there will be cookies. Loads and loads of festive cookies and it will be glorious! But for this week? Move over cookies, we’re about to bring on the pies!

And the yoga pants…

for days …

Can I get an amen?

 

 

 

About Beth Moore

A Christ-follower, wife, mom to 4, lifestyle blogger, seamstress and seeker of daily glimpses of God's grace and redemption.

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