Triple Layer Pumpkin Spice Pie

What You Need

2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp. ground cinnamon

2 cups cold milk

1 HONEY MAID Graham Pie Crust (6 oz.)

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup PLANTERS Pecan Halves

1 Tbsp. honey

Make It

BEAT dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

STIR 1-1/2 cups COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.

REFRIGERATE 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

Pumpkin Roll

Mix and set aside: 3/4 cup sifted flour, 1 Tbsp baking powder, 2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp nutmeg, 1/2 tsp salt.

Blend: 3 eggs, 1 cup sugar. Beat eggs and sugar until thick and fluffy, about 5 minutes. Add 2/3 cup canned pumpkin solid. Beat into mixture.

Preheat over to 375, grease and line with wax paper 15 x 10 x 1 pan. Combined dry and wet mixtures all at once. Mix. spread into pan. Bake at 375 for 15 minutes. While hot take knife to loosen edges so falls out easy onto damp dish towel and powder sugar. Flip with towel on. Peal off wax paper. Let let it sit to cool. Trim crust off the edges. Roll towel and bread together while hot and let cool.

Filling: 1 cup powder sugar, 1 8 oz cream cheese, 6 T butter, 1 tsp vanilla. beat until smooth. Unroll cake and spread filling. Roll back up with out the towel. Powder sugar the top with sifter and put in fridge. Plastic wrap.

Graham Cracker Pie Crust

9 in crust:

Crush 20 graham crackers (1 1/4 Cups, about 1 pack). Melt 6 Tbsp butter. Mix 4 Tbsp sugar with crumbs. Add butter and stir until well mixed. Put in 9 in pie tin. Form crust by putting 8 in pie pan over crumbs and pressing down. Bake 6 to 8 minutes at 375 degrees until edges are browned slightly. Cool.

Cherry Cheese Pie

9 in Graham cracker crust.

1 8 oz package of cream cheese
1 can eagle brand milk
1/2 can cherry pie filling
1/3 cup lemon juice
1 tsp vanilla

Soften cheese, whip until fluffy- gradually add the milk to cheese. Continue to beat. Add lemon juice and vanilla. Blend well, pour into crust. Chill 2-3 hours, then garnish with cherry pie filling.

Berry Fruit Pie

Ingredients:
Double crust recipe (could do lattice)
2 cups blueberries
2 cups halved strawberries
1 cup blackberries or raspberries
1/2 to 2/3 cup sugar
1/3 cup flour
2 tsp lemon peel or 1/2 tsp cinnamon

Directions
1. Prepare crust and line pie plate, 9in
2. In large bowl combine sugar and flour. Stir in berries and lemon peel. Gently toss until coated.
3. Transfer berry mixture to pastry lined pie pan. Place 2nd pastry on and seal. Cut slits.
4. If desired brush with milk and sprinkle with sugar.
5. To prevent over browning cover pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 25 to 30 more minutes or until filling is bubbly and pastry is golden. Cool on wire rack.

Apple Crumb Pie

Place pie crust in pan. Cut up and add butter to bottom crust.
Apples: 6-7 granny smith apples pealed and sliced. 3 Tbsp flour, 1 cup brown sugar, 1 tbsp cinnamon, mix until syrupy
Top: 1 cup flour, 1/2 Cup firm butter, 1/4 cup powder sugar. Beat and use hands to mix. make crumbs. place on top of apples to cover.
Bake: 350 degrees for 50-60 minutes

Perfect Apple Pie

INGREDIENTS

Double crust recipe

6 cups thinly sliced, peeled apples (6 medium)

3/4 cup sugar

2 Tbsp all-purpose flour

3/4 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground nutmeg

1 Tbsp lemon juice

DIRECTIONS

1- Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.