Holiday Pumpkin Pie

1/2 cup brown sugar 
1/2 cup white sugar 
1/4 tsp. ginger 
1/2 tsp. cloves
1 tsp. cinnamon
4 eggs, separated
1 cup pumpkin
1 (12 oz.) can evaporated milk

Beat egg whites in separate bowl. Set aside. Mix all remaining ingredients in order given. Gently fold in egg whites, Pour in unbaked 9" deep pie shell. Bake at 400° for 10 minutes. Reduce heat to 325° and bake for an additional 50 minutes, or until firm.

SWEET POTATO PECAN PIE



Sweet Pie Dough:



2 eggs

1/2 c. sugar

1/2 c. butter

1/4 c. Crisco

1/2 c. milk

3 tsp. baking powder

1 tsp. vanilla extract

flour



Sweet Potato Filling:



1 c. mashed sweet potatoes

1/3 c. brown sugar

1/3 c. sugar

3/4 tsp. cinnamon

1/2 tsp. nutmeg

3/4 tsp. ginger

1/2 tsp. salt

2 eggs, beaten

1 tsp. vanilla

1 tsp. lemon extract

1 c. pecans, chopped

1 small can evaporated milk,

heated



Sweet Pie Dough: Mix eggs, sugar, milk, baking powder

and vanilla. Melt butter with Crisco and add to mixture. Stir

well and start adding flour. When dough stops sticking to bowl

and your fingers, remove and knead on flour covered mat. One

half of this ball is enough for a 9-inch pie. Roll flat and

place in pie plate. Trim off excess dough.

Sweet Potato Filling: Bake or microwave 2 sweet pota-

toes until soft. Peel and mash. Add 1 cup of sweet potatoes

to all of the remaining ingredients. Pour into 9-inch pie

crust, being careful to leave room for the topping. Cover the

lip of the pie crust with 1-inch of aluminum foil to prevent it

from burning. Bake at 375 degrees for 20 minutes.



Pecan Topping:



1/4 c. butter

1/2 c. brown sugar

1/4 c. milk

3/4 c. pecans

Mix all ingredients together and heat on top of stove

until butter has melted. Remove pie from oven and pour on

topping. Place back into oven for another 10 minutes. When

fork can be inserted into middle of pie and pulled out without

sticking, pie is ready to enjoy.

Caramel Topped Pecan Apple Pie



2 (8oz.) containers cream cheese, softened

1/4 teaspoon vanilla

1/2 cup sugar

2 eggs

9 in. graham cracker crust

20 oz. can of apple pie filling, separated

1/2 cup caramel ice cream topping

8 pecan halves

1/4 cup crushed pecans



Pour 3/4 of apple pie filling on graham crust and set aside. Combine

cream cheese, vanilla, and sugar until well blended.

Add egg, mix until light 'n' creamy. Pour over apple pie filling (in crust).

Bake at 350 degrees for 35 minutes or until center is firm. Let cool.

In a small sauce pan, over low heat, mix remaining apple pie filling and

caramel topping just until heated.

Remove apple pieces from pan (reserving sauce) and decorate apple pieces

on top of pie. Pour caramel sauce over pie.

Decorate with pecan pieces and sprinkle with crushed pecans. Refrigerate

until ready to serve.



Source : Taste Of Home Oct/Nov 2000

Brown Butter Creamy Apple Pie



A crumbly brown sugar streusel tops a classic apple pie made easy in a

frozen pie crust.



1996 Pillsbury Bake Off Winner



Ingredients:



Filling



1/4 cup butter or margarine

1/2 cup granulated sugar

1 egg

2 tablespoons all-purpose flour

1 teaspoon vanilla

5 cups sliced peeled Granny Smith apples (5 medium)



Crust



1 Pillsbury® Pet-Ritz® frozen deep dish pie crust



Streusel



1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/4 cup firm butter



Topping



1/2 cup whipping cream

1 tablespoon powdered sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla



Preparation Directions:



1. Heat oven to 400°F. Place cookie sheet in oven to heat. In 1-quart

saucepan, cook 1/4 cup butter

over medium heat, stirring constantly, until melted and lightly browned.

Cool completely, about 15 minutes.

2. In large bowl, beat 1/2 cup granulated sugar and the egg with wire

whisk until light and fluffy.

Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled

butter. Gently stir in apples.

Pour into crust-lined pan.

3. In medium bowl, stir together all streusel ingredients except butter.

With pastry blender or fork,

cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle

over apples. Place pie on cookie sheet in oven.

4. Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of

crust with strips of foil to

prevent excessive browning. Bake 40 to 50 minutes longer or until apples

are tender and crust is golden brown.

Cool 2 hours.

5. In small bowl, beat whipping cream until soft peaks form. Add

remaining topping ingredients;

beat until stiff peaks form. Pipe or spoon onto pie.



8 servings



Serve this pie topped with a scoop of cinnamon ice cream or a slice of

sharp Cheddar cheese for an unbeatable combination.

CHOCOLATE PECAN JUMBO FUDGE PIE



Yield: 8 Servings



1 1/4 c Chocolate wafer crumbs

1/3 c Butter; melted

1/2 c Butter; softened

3/4 c Sugar, brown

3 Egg

12 oz Semisweet chocolate morsels; melted

2 ts Coffee, instant

1 ts Vanilla extract

1/2 c Flour

1 c Pecans; coarsely chopped

Whipped cream, sweetened

Chocolate syrup

Maraschino cherries with stems

Mint sprigs



Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press

on bottom and

sides of a 9-inch tart pan or pie plate. Bake at 350 F for 6 to 8 minutes.

Cream 1/2 cup softened butter; gradually add brown sugar with the

electric mixer

at medium speed until blended. Add the eggs, one at a time, beating after

each addition. Stir in the melted chocolate, instant coffee granules,

vanilla extract, flour and chopped pecans.

Pour into the prepared crust. Bake at 375 F for 25 minutes.

Remove from oven and cool completely on a rack. Before serving, pipe

sweetened whipped cream on

each piece and drizzle with chocolate syrup. Garnish with cherries

and/or mint if desired.

Maple-Walnut Pumpkin Pie



A hint of maple blends in beautifully, making a

tempting pumpkin pie absolutely irresistible!



Prep Time: 20 min

Start to Finish: 3 hr

Makes: 8 servings



Crust

1 Pillsbury refrigerated pie crust (from 15-oz box),

softened as directed on box



Filling

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (14 oz) sweetened condensed milk (not

evaporated)

2 eggs

2 tablespoons real maple syrup or maple-flavored syrup

1 1/2 teaspoons pumpkin pie spice



Streusel

1/4 cup packed brown sugar

1/4 cup finely chopped walnuts

2 tablespoons all-purpose flour

2 tablespoons cold butter or margarine



Topping

1 cup whipping cream

2 tablespoons packed brown sugar

Chopped walnuts, if desired



Heat oven to 425F. Place pie crust in 9-inch glass pie

plate as directed on box for One-Crust Filled Pie. In

large bowl, beat filling ingredients with electric

mixer on medium speed until smooth. Pour into

crust-lined pan. Bake 10 minutes.



Meanwhile, in small bowl, mix 1/4 cup brown sugar, the

chopped walnuts and flour; cut in butter until

crumbly. Set aside.



Reduce oven temperature to 350F. Sprinkle streusel

over pie. Cover crust edge with 3-inch-wide strips of

foil to prevent excessive browning.



Bake 30 to 35 minutes longer or until knife inserted 1

inch from edge comes out clean. Cool completely, about

2 hours. Serve or refrigerate until serving time.



To serve, in medium bowl, beat whipping cream and 2

tablespoons brown sugar with electric mixer on

medium-high speed until soft peaks form. Serve pie

with whipped cream; garnish with chopped walnuts.

Store in refrigerator.



High Altitude (3500-6500 ft):In step 4, bake 40 to 45

minutes.



Tip

For this recipe, purchase plain pumpkin, not pumpkin

pie mix, which includes seasonings.



Source: Pillsbury

THANKSGIVING APPLE COBBLER
Melt 1 stick of butter in casserole dish. Mix 1 cup sugar, 1 cup self-rising flour, and 3/4 cup milk. Pour this mixture over butter. Spread 1 can apple pie filling over the top. Cook at 350 degrees 30 minutes or until golden brown.

THANKSGIVING CRANBERRY COBBLER

1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream

Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.

THANKSGIVING CRANBERRY COBBLER
1 pkg. yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip

Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside.  Combine pie filling and cranberry sauce in ungreased 13x9 inch pan.  Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip. If you can't find peach pie filling, apple or cherry will do.

Favorite Fruit Cobbler

A super recipe for Thanksgiving--quick and easy to make-----and tasty.

1can (21 ounces) cherry, peach, blueberry or other fruit pie filling
1cup Original Bisquic mix
1/4cup milk
1tablespoon sugar
1tablespoon butter or margarine, softened

1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in
cold oven. Heat oven to 400° F; let heat 10 minutes. Remove pan from
oven.

2. While pie filling is heating, stir remaining ingredients until soft
dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with
additional sugar if desired.

3. Bake 18 to 20 minutes or until topping is light brown.

Variation

Peach and apple cobblers are especially yummy when you add 1/2 teaspoon
ground cinnamon and 1/4 teaspoon ground nutmeg to the Bisquick. You can
also use brown sugar instead of granulated for a richer sweetness

German Chocolate Pecan Pie



From Every Day with Rachael Ray

November 2007



MAKES ONE NINE-INCH PIE

Prep Time: 20 min (plus chilling)

Bake Time: 55 min



1 1/4 cups flour

1 teaspoon salt

1 stick (4 ounces) plus 5 tablespoons unsalted butter,

1 stick chilled and cut into small pieces

1/4 cup ice water

2 large eggs

1/2 cup dark brown sugar

1/2 cup light corn syrup

2 1/2 cups (about 10 ounces) pecan halves, coarsely

chopped

3/4 cup sweetened flake coconut

3/4 cup semisweet chocolate chips



In a food processor, pulse the flour with 1/2 teaspoon

salt. Add the chilled butter pieces and pulse until

coarse crumbs form, about 5 seconds. Drizzle in the

ice water and pulse just until the dough comes

together. Wrap in plastic wrap; flatten to form a

disk. Refrigerate until firm, about 15 minutes.



On a lightly floured work surface, roll out the dough

into a 12-inch round; transfer to a pie pan. Cut the

excess dough to leave a 1/2-inch overhang. Using your

fingers, roll the dough edge under and crimp. Prick

the bottom of the pie shell with a fork; refrigerate

for 15 minutes. Preheat the oven to 400º.



Line the shell with foil and pie weights or dried

beans; bake for 15 minutes. Remove the foil and beans,

reduce the heat to 375º and bake for another 12

minutes.



Meanwhile, in a medium bowl, whisk the eggs. In a

heavy, medium saucepan, whisk together the remaining 5

tablespoons butter and 1/2 teaspoon salt with the

brown sugar and corn syrup over medium heat until

melted and smooth. Whisk the sugar mixture into the

beaten eggs. Stir in the nuts and coconut.



Spread the chocolate chips in the pie shell. Pour in

the filling and bake until set, about 25 minutes. Let

the pie cool completely before slicing.

Pecan Cheesecake Pie

Prep: 15 min., Bake: 55 min., Cool: 1 hr.



Ingredients



1/2 (15-oz.) package refrigerated piecrusts

1 (8-oz.) package cream cheese, softened

4 large eggs, divided

3/4 cup sugar, divided

2 teaspoons vanilla extract, divided

1/4 teaspoon salt

1 1/4 cups chopped pecans

1 cup light corn syrup

Preparation

1. Fit piecrust into a 9-inch pie plate according to package

directions. Fold edges under, and crimp.



2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt

at medium speed with an electric mixer until smooth. Pour cream cheese

mixture into piecrust; sprinkle evenly with chopped pecans.



3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and

1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.



4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is

set. Cool on a wire rack 1 hour or until completely cool. Serve

immediately, or cover and chill up to 2 days.

Yield



Makes 8 servings

Southern Living, NOVEMBER 2007

Traditional Pumpkin Pie

1 (9 inch) unbaked pastry shell

1 (16 oz) can pumpkin

1 (14 oz) can Eagle Brand sweetened condensed milk

2 eggs or 4 egg whites

1 t. ground cinnamon

1/2 t. ground ginger

1/2 t. ground nutmeg

1/2 t. salt

Preheat oven to 425. In large mixing bowl combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350. Bake 35-40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool.

Molasses Pumpkin Pie

Pastry for 9" single-crust pie
2 eggs
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1-3/4 cups canned or cooked pumpkin
3 T molasses
3/4 cup evaporated milk
Whipped topping

Line a 9" pie plate with pastry.

Trim to 1/2" beyond edge of plate; flute edges. Set aside.

In a mixing bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg.

Beat in pumpkin and molasses; gradually add milk.

Pourinto crust. Cover edges loosely with foil.

 

Bake at 425º for 10 minutes.

Remove foil. Reduce heat to 350º; bake 28-32 minutes longer

or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Chill unitl read to serve.

 

Serve with whipped topping. Refrigerate leftovers.

Makes 6-8 servings