Butterscotch Pumpkin Pie (Amber)

Makes: 12 servings Prep: 10 minutes Bake: at 425 degrees F for 25 minutes; 350 degrees F for 35 minutes Cook: 5 minutes 1 package (15 ounces) refrigerated rolled double crust pastry 3/4 cup butterscotch chips 1/2 cup heavy cream 1 can (15 ounces) solid pack pumpkin puree 1 egg plus 1 egg yolk 1/4 cup sugar 1 tsp. pumpkin pie spice 1/4 tsp. salt 1/4 tsp. ground ginger Pinch ground nutmeg Whipped cream or whipped topping, for serving Directions 1. Heat oven to 425 degrees F. Unroll one of the pastry crusts and fit into a 9-inch round pie plate. Refrigerate until ready to fill. 2. In a small saucepan, combine butterscotch chips and heavy cream. Heat over medium heat about 5 minutes, whisking occasionally, until smooth. Let cool slightly. 3. Meanwhile, whisk pumpkin puree, egg and egg yolk, sugar, pumpkin pie spice, salt, ginger and nutmeg. Slowly whisk in butterscotch mixture until incorporated. Spoon into crust-lined pie plate, and spread smooth. 4. Bake at 425 degrees F for 25 minutes, then reduce oven temperature to 350 degrees F and bake an additional 35 minutes, until crust is browned and pie puffs slighty, covering edge of pie with foil if browning too quickly. Cool at room temperature on a wire rack. Serve with whipped cream or whipped topping, if desired.

Triple Layer Chocolate Mud Pie (Dena)

Ingredients

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

2 cups cold milk

2 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

BEAT milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

REFRIGERATE 3 hours. Store leftovers in refrigerator.

Banana Cream Pie Variation (Robin)

1 small package vanilla instant pudding mix
1 cup milk
1 small container heavy cream
1 homemade graham cracker crust, baked and cooled
3 bananas sliced
Mix pudding and milk. In another bowl beat cream until stiff. Mix cream and pudding together. Layer bananas in bottom of crust and put cream mixture on top. Refrigerate.

Easy Chocolate Raspberry Cheesecake Pie (Robin)

1 (6 oz.) chocolate pie crust
6 oz. Cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 egg
3 Tbsp. Lemon juice
1 tsp. Vanilla
1 cup fresh or frozen raspberries
Heat oven to 350. Arrange berries over crust. Beat cream cheese and sweetened condensed milk, gradually add egg, lemon juice and vanilla. Mix well. Pour over fruit, bake 30-35 minutes or until center is almost set. Cool. Top with glaze and then refrigerate.

Chocolate glaze:
¼ cup heavy or whipping cream
¼ cup semi sweet chocolate chips
Heat on low until melted and slightly thickened, pour over pie, chill.