Pumpkin Cheesecake Pie

2 cups pumpkins
1 cup flour
1/2-1 cup sugar
1/2-1 cup cream cheese softened
3-4 tablespoons cinnamon
3-4 tablespoons nutmeg
1 teaspoon baking powder
1 tablespoon milk (if needed)
2 cups flour sifted CRUST
1 teaspoon salt CRUST
2/3 cup Crisco shortening CRUST
6 tablespoons ice water (more if needed) CRUST
1 tablespoon cinnamon CRUST
1/2 cup sugar CRUST

CRUST:

Mix all ingredients until thick and moist. Refrigerate until ready to use. When ready to use, roll out on lightly floured surface with lightly floured rolling pin. Place in greased pie plate and cut excess edges.

FILLING:

You may need more or less of each ingredient depending on taste and texture - use your own judgement.

Mix all ingredients until well blended. Place into pie crust and smooth top.

Bake at 425 degrees F for 30-40 minutes.

Cranberry Walnut Cheesecake Pie

Cranberry Walnut Cheesecake Pie

Servings 10

1 1/4 cups cold milk
2 (4-serving) packages JELL-O Cheesecake Flavor Instant Pudding
1/2 teaspoon grated lemon peel
1 (8-ounce) tub thawed COOL WHIP Whipped Topping divided
1 (6-ounce) each KEEBLER Ready Crust Graham Cracker Pie Crust
1 (16-ounce) can whole cranberry sauce divided
1/2 cup toasted, chopped walnuts divided

Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute. Gently stir in 1/2 of whipped topping.

Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture. Sprinkle with 1/2 of the walnuts. Top with remaining pudding mixture.

Refrigerate 4 hours until set. Garnish with remaining whipped topping and walnuts. Serve with remaining cranberry sauce.