Ingredients:
- 2 pie crusts
- 1 30 oz. can of pumpkin
- 1 1/2 cans of evaporated milk
- 4 eggs
- 1 1/2 cup of sugar
- 1 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 6 oz. fireball whiskey
Directions:
- Preheat oven to 425.
- Whisk the eggs. Pour into bowl with rest of listed ingredients. Mix together.
- Pour mixture into the 2 pie crusts.
- Bake at 425 for 15 min. Reduce oven temp to 350 and cook for 35-40 more minutes.
- Add cool whip topping or ice cream if desired.
Ingredients:
- 1 package pecan halves to decorate the top
- 1 cup semi-sweet chocolate chips
- 1 9-inch unbaked pie shell
- 4 large eggs, beaten
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/2 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 1 package chopped pecans for pie filling
Directions:
- Preheat oven to 375.
- Spread chopped pecans and chocolates evenly on bottom of pie crust.
- In a large bowl, whisk together eggs, granulated sugar, brown sugar, corn syrup, vanilla, cinnamon, and salt.
- Pour mixture over chocolate chips and pecans into pie shell.
- Bake for 30 minutes then place a pie shield. Cook 20-25 minutes longer.
- Place pecan halves and let cool.
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:
- 2 boxes instant chocolate pudding
- 8 oz. package cream cheese softened
- milk to make pudding
- 1 graham cracker crust
- 1 package cool whip
- Make pudding, then add cream cheese to finished pudding.
- Beat together with mixer.
- Put into graham cracker crust, chill for 1 hour.
- Top with Cool Whip.
Ingredients:
- 3/4 cup sugar
- 3 tbsp. corn starch
- 1 1/2 cup water
- 1/4 cup water
- 1/4 serving size red jello
- 3 cups of mixed berries
- 1 graham cracker crust
- 8 oz. cool whip
- Mix sugar, corn starch- gradually.
- Stir in water. Cook and stir until boil for 1 minute.
- Stir in jello-cool to room temperature. Stir in berries.
- Pour into crust. Refrigerate till firm.
- Top with Cool Whip.
