Pumpkin Pecan Pie

• 9" pie crust of your choice

pumpkin pie mixture*

• 2 eggs
• 100 g. white sugar
• 110 g. brown sugar
• 1 tbsp all purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 (15 oz) can pumpkin puree (or 2 cups of homemade pumkin puree + 2 Tbsp tapioca flour)
• 1 (14 oz) can sweetened condensed milk

pecan mixture

• 1/4 cup butter, melted
• 130 g. brown sugar
• 168 g. pecans, roughly chopped

Prepare and bake pie crust according to directions. 

Combine all pumpkin mixture ingredients except the condensed milk. Gradually add in the milk, stirring as you go.

Pour pumpkin mixture into prepared 9" pie pan with crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake another 35 minutes.

Meanwhile, in a small bowl, combine pecan mixture ingredients then set aside.

After pie has finished baking for the total of 45 minutes, remove from oven, top with pecan mixture, then bake for an additional 10 minutes.

Pie needs to rest a few hours before serving (or refrigerate overnight).

Caramel Popcorn

Makes 5 quarts. Final product is 5.2 calories per gram

• 1 c. butter
• 400 g. brown sugar
• 185 g. corn syrup
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 130 grams popped popcorn

In a saucepan over low heat, combine all ingredients other than popcorn and stir until melted. 

Put popcorn in a large bowl and pour over caramel mixture. Stir until coated. Spread popcorn out on a baking sheet and cook for 1 hour at 250 degrees, stirring every 15 minutes.