Pumpkin Pie

3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin (or you can use what you made after Halloween :)
Pie crust

Position oven rack to lowest position.
Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

Sweet potato pie

2 pounds sweet potatoes (about 5 medium)
3/4 cup packed brown sugar
1/2 cup 2% reduced-fat milk
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
Pie crust

Preheat oven to 375°.
Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
Pour sweet potato mixture into pie crust. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.

Pie crust

1 cup flour
1/4 tsp salt
4 tbsp butter, chilled and cut into small pieces
1 1/2 tbsp shortening
2 tsp lemon juice
6 tbsp ice water

Lightly spoon flour into dry measuring cup; level with knife. Combine flour and salt in a medium bowl. Cut in butter and shortening with a pastry blender or two knives until mixture resembles coarse meal. Combine 3 tablespoons water and juice. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Repeat. Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.
Preheat oven to 325°.
Unwrap and place chilled dough on a lightly floured surface. Roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

Frozen key lime pie

1 9 inch graham cracker crust
1 14oz can sweetened condensed milk
1 6oz can frozen limeade
2 cups whipping cream
green food coloring

In a medium bowl, mix together the condensed milk, limeade, and whipping cream. Add a few drops (I did 5) of green food coloring. Pour into pie crust and freeze until you're ready to serve.

Nutter butter pie

1 bag of Nutter Butter minis (set aside about 6-8)
2 tbsp butter, melted
2 cups milk
1 large box chocolate pudding
1 banana, sliced
2 cups whip cream


Place cookies in food processor; process until finely crushed. Add butter; process until well blended. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 2 cups of the pudding mixture into crust; top with bananas. Gently stir whipped topping into remaining pudding mixture; spread over bananas.
Put set aside cookies on top, in any pattern you desire, as decoration.
Refrigerate at least 2 hours before serving.

Peanut butter pie

1 cup powdered sugar
8oz block cream cheese
14oz can sweetened condensed milk
12 oz whipped cream
9oz graham cracker crust
chocolate syrup

Mix together sugar, cream cheese, condensed milk, and whipped cream really well, until completely smooth. Pour into pie crust. Chill. Right before serving, top with drizzle chocolate syrup.

Fast fruit tarts

6 tablespoons apricot preserves
Fat free, sugar free vanilla pudding
6 mini graham cracker pie crusts
2 cups of your favorite fruits, sliced


Preparation
Place preserves in a small microwave-safe bowl, and microwave on high for 1 minute or until melted.
Fill each graham crust about 3/4 full of pudding; top each serving with fruit. Spoon 1 tablespoon preserves over each tart.
Refrigerate until served.

A 2fer-Baked Glazed Ham and Easter Egg Hunt Pie

Ham:
Ingredients
2 tablespoons sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (8-pound) smoked fully cooked ham half, trimmed
1 (12-ounce) can cola soft drink
1 (8-ounce) jar plum or apricot preserves
1/3 cup orange juice


Preparation
Combine first 6 ingredients. Score fat on ham in a diamond pattern. Sprinkle ham with sugar mixture, and place in a lightly greased shallow roasting pan. Pour cola into pan.
Bake, covered, at 325° for 1 hour. Uncover and bake 15 more minutes.

Stir together preserves and orange juice. Spoon 3/4 cup glaze over ham, and bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 140°. Let stand 15 minutes before slicing. Serve with remaining glaze.

Pie:
1 (6 oz.) Keebler ReadyCrust Graham Cracker Crust
1 (8 oz.) package cream cheese, softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (Not
evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla flavor pudding
and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy

In large bowl beat Cream Cheese until fluffy.

Gradually beat in condensed milk until smooth.

Add milk, whipped cream, and pudding mix; beat on low speed until
smooth.

Spoon half of filling into crust.

Place chocolate eggs evenly over filling. Top with
remaining filling.

Chill 3 hours