Thankgiving foods .... start walking and a pie recipe

Below are listed some traditional Thanksgiving food Points. They sure add up fast.  I don't even want to tell you what mine were!!  Look out "Y" - I'll be there next week!!!

• Green bean casserole (¾ cup) *4
• Candied sweet potatoes (1 cup) *8
• Garlic mashed potatoes (¾ cup) *6
• Mashed sweet potatoes, canned (½ cup) *2
• Cranberry sauce, canned (1/3 cup) *3
• Bread stuffing (1 cup) *8
• Pumpkin pie (1 slice) *9
• Apple pie, 1 slice (store-bought) *7
• Pecan pie, 1 slice (store-bought) *10
• White meat turkey, 4 oz, no skin *4
• Turkey leg, 4 oz, with skin *4
• Wine, 2 fl oz *1
• Vodka, 2 fl oz *3

Here's a Thanksgiving calculator to see how far you need to walk next week!!  For example ....

1 piece pecan pie (1/8 of 9-in pie)   -   480 calories

1 piece pumpkin pie (1/8 of 9-in pie)   -  180 calories

A slice of pecan pie, A slice of pumpkin pie, ...that comes to 660 calories. You will need to walk 6.6 miles, 10.64 kilometers, or 13200 steps, assuming you cover one mile in 2,000 steps.

While we're talking about pies, I tried a new pie recipe Thanksgiving and it was really good!  It was in the Charlotte Observer & called a Twofer Pie because it was a combination pumpkin and pecan pie.  It's definitely NOT a Weight Watcher's recipe!!

If you want to try it, here's the recipe:

• 1 (9") single pie crust, partially baked & cooled
• Pumpkin filling:
• 1 C canned unsweetened pumpkin puree
• 2/3 c heavy cream
• 1/2 c packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp dark rum (or flavoring)
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp powdered ginger
• 1/4 tsp salt
• Pecan filling:
• 1/2 c corn syrup
• 1/4 c packed light brown sugar
• 2 Tbs unsalted butter, melted & cooled (I just used marg.)
• 1 large egg
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1 1/2 C pecan halves or pieces

Position oven rack in center of oven & preheat to 450.  Put pie plate w/crust on a baking sheet lined w/parchment paper or silicon baking mat.

Combine all pumpkin filling ingredients in food processor & process, stopping to scrape down sides as needed, for 2 minutes.  Leave filling in processor for a minute.

Place all pecan filling ingredients - except pecans - in mixing bowl & whisk until smooth.

Give pumpkin filling a final pulse in food processor; then rap the bowl on counter a few times to release air bubbles.  Pour into the crust.  Spread nuts evenly over the pumpkin layer.  Pour the pecan filling over the top, pushing any nuts that float back down.

Bake 10 minutes.  Reduce oven temp. to 300 & bake 350-40 minutes longer, until top is puffy & a think knife inserted in middle comes out clean.