Rudi’s Pumpkin, Pecan & Apple Pie Recipes — A Delicious Thanksgiving Tradition

Rudi’s Pumpkin, Pecan & Apple Pie Recipes — A Delicious Thanksgiving Tradition

Thanksgiving is this week in the United States, and that means in households across the country family and friends will gather together to celebrate the holiday and indulge in an epic meal. More often than not, that meal concludes with a Thanksgiving staple: pie. Whether it’s pumpkin, pecan, apple or another kind, millions of people will satisfy their sweet tooth with this popular dessert. To get you prepared, we’re bringing back one of our most popular blog posts featuring Master Chef Rudi Sodamin’s Recipes of four amazing pies that you can make at home this year.



Yield: 8 servings


1 pound canned pumpkin puree
3 Eggs
3/4 cups sugar
8 teaspoons honey
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons rum
5 ounces heavy cream
1 pie shell

8 fluid ounces heavy cream
85 grams dark chocolate
1/4 teaspoon ground Allspice
8 chocolate Thanksgiving signs


1. Combine all the ingredients except the cream.
2. Slowly add the cream to the pumpkin mixture.
3. Fill in the prepared pie shell and bake at 375 degrees for approximately 40 minutes or until a paring knife inserted in the center comes out clean.
4. Let pie completely cool before garnishing.

1. Using a parchment bag, pipe the tempered chocolate into small lines onto a pan covered with parchment. Let set before removing from the parchment.
2. Cover the cooled pumpkin pie with the whipped cream and pipe 8 rosettes onto the pie.
3. Slice each pie into 8 and serve with chocolate garnish and sprinkle with allspice.



Yield: 8 servings


8 ounces Granny Smith apples, peeled and cut in wedges
10 ounces apple pie Filling
1 tablespoon water
2 tablespoon apple juice concentrate
1 tablespoon cornstarch
1 2/3 ounces sugar granulated
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/6 teaspoon ground nutmeg
1 1/3 ounces raisins
1 pie shell and cover
1 egg

1/2 lb. mixed berry compote
16 pink turtella
8 white chocolate Thanksgiving sign
8 servings vanilla ice cream


1. Combine together sugar, salt, starch, cinnamon and nutmeg. In a sauce pan, combine water and apple juice concentrate and bring to a boil. Once the water is boiling add the dry ingredients and stir until the sugar is dissolved.
2. Add in the apples, apple filling and raisins. Cook until mixture becomes thickened. Remove from heat. Stir well and cool completely before to use.
3. Fill the pie shell with filling and cover with top crust. Brush on egg wash and cut vent holes in center of top crust.
4. Bake at 375 degrees for about 45 minutes until golden brown. Cool down to room temperature.

Slice each pie into 8 pieces and serve with berry compote, ice cream and chocolate garnishes.



Yield: 8 servings


2 eggs
3 ounces sugar
4 liquid ounces corn syrup
1 3/4 ounces butter
14 ounces pecan nut
7 ounces chocolate couverture
1 pie shell dough

8 chocolate quills
5 liquid ounces whipped cream
8 marzipan holiday signs


1. Mix together the eggs, sugar, corn syrup and butter.
2. Arrange the pecan halves and chopped chocolate in the pie shell. Pour the sugar mixture over the pecans.
3. Bake at 350 degrees for approximately 40 minutes or until a paring knife inserted in the center comes out clean.
4. Allow the pie to completely cool before slicing into 8 pieces. It can also be kept in a refrigerator, covered until ready to serve.

Serve each topped with whipped cream, chocolate spiral and marzipan sign.


Chocolate Pecan Pie.

Chocolate Pecan Pie.

Yield: 12 servings


Pie Crust:
1.5 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into pieces
3 tablespoons vegetable shortening, chilled and cut into pieces
A few ice cubes

2 cups pecan halves
7 ounces bittersweet (not unsweetened) chocolate, chopped into 1/2-inch pieces
3 tablespoons all-purpose flour
12 tablespoons (1.5 sticks) unsalted butter, softened
1 cup packed dark brown sugar
6 large eggs, at room temperature
3/4 cup light corn syrup
1/4 cup molasses
1.5 tablespoons Cointreau
2 1/4 teaspoons vanilla extract
1/2 teaspoon salt
Lightly sweetened whipped cream, for serving


Pie Crust:
1. In a large bowl, whisk together the flour, sugar and salt. Using your fingertips, a pastry blender, or two knives, work the butter and shortening in to the flour until the mixture resembles coarse meal. (Alternatively, combine the ingredients in a food processor, using short pulses.)
2. In a small bowl, combine 1/4 cup water with a few cubes of ice. Using a fork, stir the water into the flour mixture 1 tablespoon at a time, using only as much as needed to gather the mixture into a soft ball. Pat the dough into a disk, cover it with plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
3. Heat the oven to 400 degrees F. On a lightly floured surface, roll out the dough into a round about 1/8 inch thick. Drape the dough over a rolling pin and fit it into a 10-inch pie pan. Fold the edge under and crimp. Place the pie shell in the freezer for 20 minutes.
4. Prick the dough all over with the tines of a fork to prevent bubbling during baking. Place a piece of foil over it and fill it with pie weights or dried beans. Place the pie shell in the oven and bake for 10 to 12 minutes. Remove the foil and weights and continue baking for an additional 8 to 10 minutes. Place it on a wire rack and let it cool completely.

1. Reduce the oven to 350 degrees F. Spread the pecans on a baking sheet and bake for 7 to 10 minutes, until fragrant. Let cool, roughly chop, and place them in a medium mixing bowl. Add the chopped chocolate and flour, and stir to mix. Set aside.
2. In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Gradually beat in the eggs, one at a time, stopping two or three times to scrape down the sides of the bowl. Beat in the corn syrup, molasses, Cointreau, vanilla, and salt until fully incorporated.
3. Add the chocolate mixture to the egg mixture and stir until well combined. Pour the filling into the prepared pie shell and bake for 1 hour, or until lightly set in the center. Transfer the pie to a wire rack and let cool completely before serving.
NOTE: This pie can be kept in the refrigerator, covered in plastic wrap, for up to one day. Serve it at room temperature, topped with lightly sweetened whipped cream.

What kind of pie will you be making this Thanksgiving? If you make one of Rudi’s recipes, snap a photo and send it to info@hollandamericablog.com and you could be featured on social media.


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