Pumpkin Pecan Pie

A special pie, perfect for Thanksgiving tables. The recipe combines both pumpkin and pecan in a single pie, in separate but somehow almost-melded layers. Come Thanksgiving occasions when pies are on offer, the smart reply is, “A sliver of each, please”. Pumpkin Pecan Pie is two Thanksgiving favorites in one, pumpkin and pecan both, slicing into something distinctly original. The filling recipe comes from my favorite cookbook for two years. Page after page, Baking: From My Home to Yours sends me into the kitchen. Author Dorie Greenspan calls for easy-to-find pantry ingredients in appealing, homey recipes. Pies? Muffins? Bundt cakes? Cookies? Yes, yes, yes and yes and much in between. It’s a baker’s treasure. For anyone who's nervous about rolling a pie crust, this no-roll crust is, well, as "easy as pie". It also tastes so, so good, like the very best oatmeal cookie you can imagine. NO-ROLL OATMEAL CRUST 1/2 cup (1 stick) salted butter, melted 1/2 c