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.

Banana Caramel Spice Pie

Banana Caramel Spice Pie

Servings 8

1 ripe large banana
1 (6-ounce) size Keebler Ready Pie Crust Shortbread Pie Crust
2 cups cold milk
(4-serving) package JELL-O white chocolate or vanilla flavor instant pudding
1/2 teaspoon ground cinnamon
(8-ounce) tub thawed Cool Whip whipped topping
Caramel dessert topping

Place banana slices in bottom of crust.

Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust.

Refrigerate 4 hours until set. Serve with caramel topping.

Crumbly Apple Pie

Crumbly Apple Pie

Servings 8

1 cup all-purpose flour (CRUST)
1/2 teaspoon salt (CRUST)
1/3 cup chilled solid vegetable shortening (CRUST)
1/4 cup ice water (CRUST)
7 peeled, cored, and very thinly sliced medium Granny Smith, Golden Delicious, or Gravenstein apples (FILLING)
1/2 cup granulated sugar (FILLING)
1 teaspoon ground cinnamon (FILLING)
1/4 teaspoon ground nutmeg (FILLING)
1/4 teaspoon salt (FILLING)
3/4 cup firmly packed dark brown sugar (TOPPING)
3/4 cup all-purpose flour (TOPPING)
1/2 teaspoon ground nutmeg (TOPPING)
1/3 cup chilled, cut in small pieces butter (TOPPING)

1. Place oven rack into lowest position. Preheat oven to 400 degrees F.
2. To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
3. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
5. To prepare filling, mix together all ingredients. Spoon into crust.
6. To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.
7. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack to cool.