Can I substitute light corn syrup for dark syrup? The recipe calls for 3/4 cup and is for Kathy Casey's Thanksgiving Pie. It has a pumpkin pie for the bottom layer and a pecan pie for the top layer.

 Sounds delicious – and clearly for those people who can't decide which dessert to choose. Does "May I have a sliver of each" now become, "Could I have a great big hunk of that gorgeous pie"?

You can substitute light corn syrup for dark; there will just be less flavor. If you have and can add two tablespoons or so of molasses and omit two tablespoons of the corn syrup, you will come very close to the flavor of dark brown corn syrup.

For those who don't know, Kathy Casey is a Seattle food blogger, and author of Dishing with Kathy Casey (no longer in print, but available online). We thought her recipe, which is from this book, was called "The Perfect Thanksgiving Pie." Turns out it goes by the much catchier name of “Gimme Both” Pumpkin-Pecan Pie with Bourbon Whipped Cream.

Subtle, no?

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