Pumpkin Pie Martini

This only makes one! It's under 150 calories!

4 ounces of light vanilla soy milk
1 1/2 ounces of vanilla vodka
1 ounce of sugar-free vanilla favoring
2 tablespoons pumpkin puree (canned pumpkin)
1/4 teaspoon pumpkin pie spice

Combine all and stir until smooth. Pour into a shaker filled with ice.
Shake and strain into a chilled large martini glass.

Sounds yummy- if you try it let me know. This is one I have not experimented with yet. I was just providing another use for pumpkin puree from the Pecan Pumpkin Pie recipe!

Layered Pumpkin Pecan Pie

I'm always looking for something a little different. I have always like pecan pies and have backed chocolate pecan pie, bourbon pecan pie and even chocolate bourbon pecan pie. Here is a new twist that lets you combine two holiday favorites in one pie!

Layered Pumpkin Pecan Pie

Ingredients:
Crust for a 9" pie (homemade or store bought- how much time do you have?)

1 large egg, beaten
1 cup of pumpkin puree (I will post a martini recipe that uses the rest of the pumpkin!)
1/3 cup sugar
1 Tablespoon cream or whole milk or half & half
1/2 teaspoon cinnamon-rounded
1/4 teaspoon of nutmeg
1/4 teaspoon of ground ginger

2 eggs beaten
2/3 cup light Karo cane syrup
1/2 cup sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup pecans (whole or chopped)

Directions:
Preheat over to 375 degrees.
Combine the set of ingredients for the pumpkin layer and spread carefully in the bottom of the pie crust.
Combine the set of ingredients for the pecan layer and carefully spoon the mixture over the pumpkin layer in the pie crust.
Bake for 50 minutes