TRADITIONAL PUMPKIN PIE
 

                            Pumpkin pie filling:
                            3/4 cup light brown sugar
                            1/2 teaspoon salt
                            1 teaspoon cinnamon
                            1/2 teaspoon ground ginger
                            1/4 teaspoon ground cloves
                            2 eggs
                            1 15-ounce can solid pack pumpkin
                            1 12-ounce can evaporated milk

                            In the bowl of a food processor fitted with the steel blade, process
                            the flour sugar, cinnamon and salt. Add the frozen butter and
                            process until it is the size of large peas, about 5 seconds. Add the
                            frozen shortening and process for 3 seconds. In a measuring cup,
                            combine the egg and the water. Add egg mixture and process for
                            5 seconds. Empty the dough onto a counter and incorporate
                            Remaining flour without overworking the dough. Let rest 2 hours.

                            In small bowl, combine sugar, salt and spices. Beat eggs in a large
                            bowl. Stir in pumpkin and evaporated milk. Pour into pie shell.
                            Bake at 425 degrees for 15 minutes. Reduce temperature to 350
                            and bake for 45 minutes or until firm.

                            Yield: 1 pie, serves 6-8

 

                            PECAN PIE

                            Garnish:
                            2 scoops Vanilla Bean Ice Cream
                            1 cup chocolate sauce in squeeze bottle
                            Whipped cream in pastry bag
                            Fresh mint sprigs
                            Powdered sugar in shaker

                            Preheat the oven to 375 degrees. Spread the pecans evenly on the
                            bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar,
                            brown sugar, cane syrup, vanilla, salt, butter, and flour, together.
                            Mix well. Pour the mixture over the pecans. Bake for about 1
                            hour, or until the filling sets. Remove the pie from the oven and
                            allow to cool for 10 minutes before slicing. Place a piece of the pie
                            in the center of the plate. Garnish with ice cream, chocolate sauce,
                            whipped cream, mint sprigs, and powdered sugar.

                            Yield: 8 servings

                            Preheat oven to 350 degrees F. Combine graham cracker crumbs,
                            1 cup of chocolate wafer cookie crumbs and butter and press into
                            a 9-inch pie tin; bake 8 minutes. Set aside to cool.

                            In double boiler or in a bowl set over a pan of hot water, melt
                            chocolate with 2 cups of cream, stirring frequently. Remove from
                            heat and stir until cool. Whip remaining cream with sugar until stiff;
                            fold into cooled chocolate with remaining crushed chocolate
                            wafers. Pour into crust and refrigerate until well-chilled and firm.
                            Garnish with whipped cream and chocolate shavings.

                            Yield: 8 servings
 

 
 

 Raspberry Linzertorte

1-1/4 cups all-purpose flour
1 cup Quaker oats (quick or old fashioned, uncooked)
1 cup powdered sugar
1/4 cup finely chopped almonds
1 tablespoon grated lemon peel
11 tablespoons butter or margarine chilled
2 tablespoons water
One 10-ounce jar seedless raspberry fruitspread
Powdered sugar

Heat oven to 350°F.

In large bowl, combine flour, oats, powdered sugar, almonds and lemon peel. Cut in butter with pastry
blender or two knives until mixture is crumbly. Stir in water until dough is moistened. Reserve 1 cup; set
aside. Press remaining dough onto bottom and 1 inch up sides of ungreased 9-inch springform pan or
9-inch square baking pan.

Bake 20 minutes. Spread crust with fruit spread. Roll reserved dough into 1/4-inch thick ropes; arrange
ropes in crisscross pattern over top.

Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with
additional powdered sugar before serving.

 
 

Pumpkin Silk Pie

Crust
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
8 tablespoons (1 stick) butter or margarine melted
1/4 cup firmly packed brown sugar

Filling
Two 8-ounce packages light cream cheese, softened
One 16-ounce can pumpkin (about 1-3/4 cups)
1-1/2 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups thawed light frozen whipped topping
Light frozen whipped topping,thawed (optional)
Pecan halves (optional)

Heat oven to 375°F. Lightly spray 9-inch pie plate with cooking spray.

In large bowl, combine crust ingredients; mix well. Press firmly onto bottom and sides of pie plate. Bake 12
to 15 minutes or until golden brown.Cool completely on wire rack.

In large bowl, beat cream cheese, pumpkin, sugar, cinnamon, vanilla, ginger and nutmeg on medium speed
of electric mixer until smooth, about 1 to 2 minutes. By hand, gently fold in whipped topping.Spoon filling
into cooled crust. Cover and chill 3 hours or overnight.

Cut pie into wedges. Top with whipped topping and pecans, if desired. Store tightly covered in
refrigerator.

Makes 10 Servings