Ingredients:
- 1 9 inch Graham cracker crust
- 15 oz. fresh pumpkin or can pumpkin
- 1 14oz. can sweetened condensed milk
- 2 eggs
- 2 tsp. pumpkin pie spice
- Boil and drain pumpkin, if fresh. Mash pumpkin with 1/2 tsp. salt.
- Preheat oven to 425 degrees.
- Beat pumpkin, milk, eggs, and spice. Pour into crust.
- Bake 15 minutes in oven.
- Turn oven down to 350 and bake 35-40 minutes.
Ingredients:
- 1/4 cup sugar
- 2 tbsp. flour
- 1 tsp. cinnamon
- 7 cups frozen peaches
- 2 tbsp. honey
- 2/3 cup coarsely crushed graham crackers
- 2/3 cup packed brown sugar
- 1/3 cup all-purpose flour
- 2 tbsp. rolled oats
- 1/4 tsp. cinnamon
- 1/3 cup butter
- Preheat oven to 375. For filling in a bowl, stir together granulated sugar, the 2 tbsp. flour, and cinnamon.
- Add peaches and coat by tossing. Spread into 2 qt. baking dish. Drizzle honey over peaches; set aside.
- For topping, stir together crushed graham crackers, brown sugar, 1/3 cup flour, rolled oats, and pinch of cinnamon. Add butter until crumbs form. Spread over peaches mixture.
- Bake uncovered for 40-45 minutes.
Ingredients
- 22 graham crackers, crushed fine
- 1/2 cup soft butter
- 1 cup sugar
- 16 oz. soft cream cheese
- 1 tsp. vanilla
- 1 cup sugar
- 4 well-beaten eggs
- 2 cans blueberry pie mix
- whipped cream for topping.
- Combine graham crackers, butter, and 1 cup of the sugar. Press into a 9 x 9 buttered dish or pan.
- Combine cream cheese, eggs, vanilla, and other cup sugar. Beat well and pour over graham cracker crust.
- Bake 15 minutes in 375 oven. Cool.
- Pour cans of blueberry pie mix over baked crust. Chill overnight. Serve with whipped cream.
