If your household is like our household and you are spilt down the middle on this issue, there is only one solution; you have to make them both. I always sign up for the pumpkin, as I lean toward the pumpkin side of the vote. I’m also a purest when it comes to my pumpkin pie. No pumpkin roll or pumpkin cheesecake will do. I require a deep, rich, heavy, dense pumpkin pie, served with just a dollop of fresh whipped cream. (To truly enjoy it’s full superbness, I save my piece (pieces, one of each) for the early quiet of the next morning, and savor with a cup of joe.) This arrangement has often worked at our holiday gatherings, as our own Gervase Hittle (former resident ranch caretaker, WIB sharp shooter & longtime friend) has always contributed his grandmother’s pecan pie. In addition to his many ageless talents, Gervase makes one helluva pecan pie. Unfortunately Gervase and Susan will be unable to join us this year, so I had to call the master pecan pie maker himself and see if he would part with his family’s secret recipe. I reached Gervase on his cell phone. He was in the middle of a pasture on the Broken Heart ranch hunting grouse. I asked if I should call back later or if he could e-mail me, and he replied, “No, no – I have it. Do you have a pen?” Yes, I replied. He continued through the list of ingredients without hesitation, adding the nuances of generations past. I just about started crying. The visual images of an old man (good looking and sexy as ever) with his best dog in the middle of the prairie reciting his grandmother’s recipe for pecan pie with such sweet tenderness, overwhelmed my heart with joy. I followed his memorized recipe to a tee and baked it in my homemade piecrust. The results were terrific! I promise to try to save you a piece Gervase. 🙂 Below are both recipes, along with my homemade piecrust, and a couple of helpful hints that I have learned over the years when baking custard style pies. I hope if you give them a try, you enjoy them as much as I do. Wishing you the warmest of Thanksgiving wishes. Cheers! jill Grandma Hittle’s Pecan Pie Ingredients: 4 – eggs ¼ – pound butter, softened 2 – cups dark, pure cane brown sugar, packed 2 – teaspoons pure vanilla 1 – pound pecans, halves or whole *I used 8 oz. of each. Preparation: 1) In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate. 2) Pour into prepared piecrust. *Look for my note in piecrust instructions. 3) *Optional step: Place pie in a 1” water bath. 4) Bake pie in a 350° oven, for 55 to 60 minutes. *I had to cook for about 15 minutes longer. 5) Remove form oven and allow to cool and set for 2 hours before serving. Jill’s Pie Crust (makes 2 – 10” deep-dish pie crusts) Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it! Ingredients: 3 – cups flour, plus a bit more for rolling ½ – teaspoon salt 1 – Tablespoon sugar ¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil 1 – egg, beaten 1 – …