Somehow it’s already November, and somehow I’m already in the Christmas spirit. But alas, we must not forget about our beloved Thanksgiving. To be honest, once Halloween is over, my mind goes straight to Christmas, and I glance over how much I adore Thanksgiving.
I feel like you either are 100 or 0 towards Thanksgiving food, and personally I’m 100. I LOVE it. The sides, the desserts, the drowning of everything in homemade gravy…. it’s just the best. But for those of you who aren’t fully sold on Thanksgiving food, I see you and I hear you.
There are some out-there combos, nontraditional flavors, and an overwhelming amount of sides to pick through.
However, there’s one thing thats indisputable… there are glorious desserts for days on end. Sweet potato pie, pecan pie, apple pie, cake, cobbler, tarts, cookies…. shall I go on??
But here we have a new dessert. One that mixes two kinds of pie, and melds them together in a delicious way that is (in my opinion) easier than baking a full on pie crust and filling from scratch, and tastier than just a plain old pumpkin pie. The only caveat is that you’ll want to make these a day ahead of when you’d like to eat them, so that the pumpkin pie filling has enough time to cool and fully set. But I promise you, they are well worth the wait. 🙂
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂