Since I missed last week I thought I would share two this week. Enjoy!
Cheesecake Pumpkin Pie
1 (80z.) package cream cheese
2 cups pumpkin puree
14 oz. sweetened condensed milk
3 eggs
1 tsp. pumpkin pie spice
1 pastry crust for 9 inch pie
Preheat oven to 350 degrees. Mix cream cheeseand sweetened condensed milk together until smooth. Stir in pureed pumpkin, pumpkin pie spice and eggs. Mix well until combined. Pour batter into the pie shell. Bake for 45 min. or until a knife inserted in the middle comes out clean. Serve warm.
Preheat oven to 350 degrees. Mix cream cheeseand sweetened condensed milk together until smooth. Stir in pureed pumpkin, pumpkin pie spice and eggs. Mix well until combined. Pour batter into the pie shell. Bake for 45 min. or until a knife inserted in the middle comes out clean. Serve warm.
Turtle Pumpkin Pie
1 cup and 2 Tbsp. caramel topping
1/2 cup pecan halves plus extra for the top
1 cup cold milk
2 pkgs. instant vanilla pudding
1 cup pumpkin puree
1 tsp. cinnamon
1/2 tsp. nutmeg
1 80z. tub cool whip
graham cracker crust for 9 inch pie
Place pecans in the bottom of crust and pour 1 cup of caramel topping on top. In a separate bowl mix milk, pudding, pumpkin, cinnamon and nutmeg. Stir in 1 and 1/2 cups of cool whip. After mixed spread onto crust. Top with remaining cool whip, then drizzle 2 Tbsp. caramel topping and sprinkle pecans on top. Place in refrigerator for 1 hour. Enjoy!





















