I want to try this. Saw Giada make this. I have already made the lemon syrup and frozen it. Limoncello Granita 1 1/2 cups Lemon Simple Syrup, recipe follows 1 cup (8 ounces) mascarpone cheese, at room temperature 1/2 cup limoncello liqueur Pinch fine sea salt Directions Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately. Lemon Simple Syrup 1 cup sugar 1 cups water 1 lemon, zested and juiced In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

If they are uncarved and do not have soft squishy spots, mould, nor mildew, they should be fine to eat. You could cut the pumpkins in half and seed, then cut into wedges (like you would squash) and roast until soft. Scoop the flesh from the skins, then PUREE it. Strain the puree before using. I am sorry, the mere thought of a pumpkin string in that custard pie makes me want to hurl. Dances - whose dancing bunny is at home and whose well-meaning grandmother would make pies with stringy jack-o-lanterns.....like eating a pumpkin hairball if you ask me.

It looks to be heavy and greasy too. A lighter choice would be something along the lines of a French onion tarte. Like a quiche but with onions. I'm sure not as much cheese, no 8 slices of double buttered bread and with the bulk coming from fluffy beaten eggs.

My understanding is a slab pie is baked in a jelly roll pan, making it a thinner pie, but you can serve it to more people. I've never made such a pie, but it looks to me like something akin to a bar cookie or a layer cookie. If I want a pecan pie, I sure don't want all those other things in it! Pecans are very expensive nuts. I'm not messing them up. I agree, and I am frugal with pecans ... but those things sound like they'd mesh well with pecans. If you really, really want THE BEST pecan pie, though ... make a Butterscotch Pecan pie. Oh, my, yes! will it have a shorter cooking time? I'd investigate several slab pie recipes ... and also some bar cookie recipes. I think the danger is in failing to cook the middle of the slab. Check the temperature too while you're at it.