Pumpkin Pecan Pie
You no longer need to confront the eternal Thanksgiving dilemma of pumpkin or pecan pie. This recipe, in true egalitarian fashion, ensures you can have both.
1 hr 45 mins
Elana Karp | Suzanne Dumaine
Elana Karp studied at Le Cordon Bleu in Paris. Suzanne Dumaine trained at the French Culinary Institute in New York City. Together they wrote Plated, a cookbook that’s all about taking familiar ingredients and fashioning them in slightly unexpected ways. @plated
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