In my ongoing quest to find tasty, kid-friendly meals for you that are appropriate for the whole family, this week I chose a recipe that combines two Thanksgiving favorites — pumpkin pie and pecan pie from Kelsey Nixon, celebrity chef and TV host of "Kelsey's Essentials" on the Cooking Channel. Nixon is working with Hershey's Moderation Nation, a program all about finding balance in everything from eating to activity and enjoying happiness in well-being, to share her recipes, tips and tricks for balanced eating during the holidays.
Pumpkin Pecan Pie in a Jar
(Makes 10 servings)
— 10 (1/2 pint) oven-safe glass jars (Mason jars ensure that everyone has the perfect portion)
Pie Filling Ingredients
— 3 large eggs, divided
— 1 (15 oz.) can pumpkin, (about 1-3/4 cups)
— 2/3 cup sugar, divided
— 1 tablespoon pumpkin pie spice
— 1 teaspoon salt
— 1/4 cup light corn syrup
— 1/2 teaspoon vanilla
-3/4 cup pecans, chopped
— 1/3 cup chocolate shavings (from a Hershey's Milk Chocolate Bar — about 1 teaspoon per serving)
1. Pre-heat oven to 350° F.
2. Make pie filling: In a mixing bowl combine 2 eggs, pumpkin, 1/3 cup sugar, pumpkin pie spice, and salt. Divide filling (about 1/4 cup each) evenly among the 10 jars, leaving about an inch at the top of each jar.
3. In a separate mixing bowl, beat the 1 remaining egg, add the remaining 1/3 cup sugar, corn syrup, and vanilla. Once blended, stir in pecans. Evenly spoon mixture over the pie filling (about 1-1/2 tablespoons each).
4. Place prepared pies on a sheet tray and bake for 35-40 minutes or until filling is set. Cool pies on a wire rack. Before serving, garnish each pie with chocolate shavings.
5. *Alternatively, before baking, seal each jar with metal lid and place in the freezer for up to 3 weeks.