A Different Pumpkin Pie Recipes

PUMPKIN PIE LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, place half of the cookies; process to coarse crumbs. Remove to large bowl. Process remaining cookies to coarse crumbs; add to bowl. Stir in 1/3 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, pumpkin, powdered sugar and pumpkin pie spice with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup caramel sauce. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

DIFFERENT PUMPKIN PIE

Steps:

• Preheat the oven to 425°F Roll out the dough and fit in into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling.
• To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt then whisk until blended. Add the eggs and sugar and whisk again until blended and smooth.
• Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil.
• Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours or overnight if you prefer. The filling will become firm as it cools.
• To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie.
• Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie closely during this time, and rotate it once or twice as necessary so the topping browns evenly.
• Let cool before serving. The topping may be broiled several hours ahead; although it will lose a little of its crunch, it will still be very good.

A DIFFERENT PUMPKIN PIE

Steps:

• Blend sweetened condensed milk and lemon juice and stir until thickened.
• Add pumpkin, brown sugar, cinnamon, cloves, ginger, nutmeg, coconut & nuts.
• Stir until blended.
• Add Cool Whip.
• Pour into graham cracker pie crust.
• Refrigerate 4 hours.