NEW ORLEANS (WGNO) - From wine to decor, we're showing you have to impress your guests this Thanksgiving.
WGNO headed to SoBou in the French Quarter where executive chef Juan Carlos Gonzalez gave us a great dessert recipe to serve this Thanksgiving.
Pecan Pie Not Pie is on SoBou's normal menu, but with a few small changes it can be made into a Thanksgiving dessert.
The simple recipe begins with granulated sugar, light corn syrup, clarified butter and eggs. Whisk those ingredients together then add in vanilla extract and roasted pumpkin.
Chef roasted the pumpkin with honey and a little butter, but you can easily use canned pumpkin.
After the mixture is combined, fill pie jars three quarters of the way and top with chopped pecans. Bake the pies for 45 minutes at 275 degrees.
Once they're done, Chef likes to top his with a chocolate covered cracklin, pecans and roasted pumpkin. Enjoy!