Wednesday, November 24, 2010

Imperfect in a Perfect World

Thanksgiving is my favorite holiday. There are a number of reasons for this, but part of it for me is that people don't have the unrealistic expectations that come with other holidays.

Unrealistic expectations tend to hover around the holiday that rhymes with "listless".

You know, put up the perfect tree, perfectly decorate the perfect tree, pick the perfect present(s), find the perfect outfit, plan the perfect meal, have the perfect party, celebrate the last holiday of the year perfectly, etc.

I tend to appreciate the un-perfect in our perfection seeking world.

Which is why Thanksgiving is my favorite.

The whole idea behind Thanksgiving is to celebrate the things you're thankful for. Even if those things aren't perfect.

Because really, no one (and no thing) is truly perfect. I'm certainly not. Nor is anyone I know.

My friends aren't perfect, my pets aren't perfect (especially not Pepe Cat who woke us up before 5am crying for his breakfast - think you've got it bad with daylight savings??), my husband isn't get the picture.

But I'm thankful for them, one and all. Probably more thankful for them because of their imperfections.

And really, if your stuffing is a little dry, is it anything that some gravy can't fix? If the pumpkin pie droops in the middle, will anyone care when it's covered with whipped cream?

But one thing that IS perfect, that is perfect for Thanksgiving, is the Corn Syrup Free Pecan Pie I'm about to rock your world with.

I make it every year and LOVE it.



  • 1 cup light brown sugar – used the Splenda brown sugar blend which made it 1/2 cup (measurement conversion on the bag)
  • 1/4 cup white sugar – used the Splenda sugar blend - made it 1/8th of a cup + 2 teaspoons (measurement conversion on the bag)
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
  3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.


MCW said...

Happy Happy Thanksgiving! xoxo

Dancy said...

Cool! Oh trust me, there's no perfect in any of our holidays. Just you wait. LOL

I made my very first pecan pie this week. First time I've ever used Karo syrup - it's weird to me. I might just try your recipe. I use the splenda blend too - I love it on oatmeal. :)

Neha said...

Happy Thanksgiving!

Dee Stephens said...

I've never heard of that pie! Awesome! Have a happy turkey day!

Lil' Woman said...

Happy Thanksgiving!!

Landlocked Mermaid said...

aww so sweet!! Happy Thanksgiving sweetie xo

Brittany Ann said...

Happy Belated Thanksgiving, love!

d.a.r. said...

Sooo true about our desire for perfection!!

Hope you had a happy turkey day!