You would never know it is autumn, as we have been enjoying 80 degree, stunningly beautiful sunny days. I just love these Indian summers!

But there are hints that the season is changing. The leaves are starting to fall and the acorns are plentiful. It’s time to start thinking about spooky monsters, ghoulish jack-o-lanterns, scary witches and candy. Then  there will be bountiful cornucopia, cranberry sauce, pilgrims and stuffing. And let’s not forget the traditional, classic Thanksgiving dessert: pecan pie!

But why wait? Let’s make it now and pretend that we are testing it for Thanksgiving!

Pecan pie is the easiest pie you will ever make. Although it originated in the south, it is popular at holiday meals throughout the country. This pecan pie recipe is filled with brown sugar, honey, maple syrup, and jazzed up with bourbon. The pecans on the top get crispy, and the filling has a delightful, chewy texture. This delectable treat is nutty, crunchy, sweet, sticky, melt-in-your-mouth goodness.

Take a look at the directions. Easy-peasy…. promise!

This recipe is courtesy of Ina Garten (first clue that it will be amazing). It will serve 8 people who will be ecstatic over its deliciousness!

Ingredients for Maple Pecan Pie

Frozen pie crust (Ina used her own pie crust, but who has time?)
1/2 cup light corn syrup
1/4 cup good honey
1/4 cup pure maple syrup
4 tbsp. (1/2 stick) unsalted butter, melted
3 extra-large eggs, lightly beaten
1 tbsp. bourbon, such as Maker’s Mark
1/2 tsp. pure vanilla extract
1/2 tsp. grated orange zest
1/2 tsp, kosher salt
2 1/2 cups whole pecans halves (9 ounces)

Preheat oven to 350.

In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, egg, bourbon, vanilla, orange zest and salt.

Stir in the pecans and pour it into the pie crust.

Place on baking sheet.

Bake for 50-55 minutes, until the center is just set.

Set aside to cool, and serve.

It’s that simple!