Pumpkin Pie

(made from scratch)

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
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• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

DIRECTIONS:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Chocolate Turtle Cheesecake

• 7 ounces caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans
• 1 (9 inch) prepared chocolate cookie crumb crust
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 1/4 cups milk
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup hot fudge topping

DIRECTIONS:

1. Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
2. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more.
3. Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes).
4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Sweet Potato Pie

• 8 ounces cream cheese, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 (15.5 ounce) can mashed yams
• 1 (12 fluid ounce) can evaporated skim milk
• 1 tablespoon pumpkin pie spice
• 2 (9 inch) deep-dish pie shells
• 2 cups coarsely chopped pecans
• 2/3 cup packed light brown sugar
• 4 tablespoons melted butter
• Lightly whipped cream (optional)

DIRECTIONS:

1. Heat oven to 425 degrees F.
2. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice.
3. Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set.
4. Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream.

Pecan Pie

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 1/2 cup butter, chilled
• 4 tablespoons ice water
• 3 eggs, beaten
• 3/4 cup light corn syrup
• 2 tablespoons dark corn syrup
• 3/4 cup light brown sugar
• 3 tablespoons butter, melted
• 1 pinch salt
• 1/2 cup pecans, finely crushed
• 1 cup pecans, quartered
• 1 cup pecan halves

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
3. On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
4. To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.