Mini Pumpkin Pies
Prep time: 5 minutes | Cook time: 30 minutes | Total time: 35 minutes | Serves: 15
These miniature pies use a graham cracker crust rather than the traditional pastry crust and are very easy to throw together. They also taste delicious and add a perfect individualized touch to parties and special meals!
- 1 (15-ounce) can pure pumpkin puree
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 15 Keebler Ready Crust Mini Graham Cracker Pie Crusts
Preheat oven to 350 degrees F. In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger, and cloves until smooth. Using a ¼ measuring cup, pour pumpkin mixture into shells. Place filled shells on a baking sheet.
Bake 25 to 30 minutes, or until centers of pies are set up.
Prep time: 3 hours | Cook time: 7 minutes | Total time: 3 hours 7 minutes | Serves: 8
With a homemade graham cracker crust, chocolaty hazelnut filling, and toasted marshmallows on top, S’mores Pie is always a hit! Because you’ll be toasting the marshmallows under a broiler, be sure to use a broiler-safe pie tin rather than a glass pie plate.
- 1½ cups finely ground graham crackercrumbs, about 10 whole crackers
- ⅓ cup granulated sugar
- 6 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, at room temperature
- 1¼ cups heavy cream
- 1 (13-ounce) jar Nutella
- 3 cups miniature marshmallows
- 1 cup milk chocolate chips
Preheat oven to 375 degrees F.
In a large bowl, mix graham cracker crumbs, sugar, and melted butter until blended. Press mixture into an 8- or 9-inch broiler-safe pie pan. Bake 7 minutes, then remove from oven and let cool completely.
In a large bowl, beat together cream cheese and cream with an electric mixer on high speed until all ingredients are combined and smooth. Gently fold in Nutella until combined. Spoon into crust and spread evenly. Cover and refrigerate at least 3 hours.
Before serving, top with marshmallows and press them gently into chocolate filling. Broil 1 to 2 minutes, or until marshmallows are golden brown. Melt chocolate chips in a microwave-safe bowl on high power for 30 seconds. Stir. Continue to heat and stir in 30-second intervals until chips are melted and smooth. Drizzle melted chocolate over the top of the pie.
Prep time: 10 minutes, plus at least 1 hour for cooling | Cook time: 3 hours | Total time: 4 hours 10 minutes | Serves: 8
Banoffee Pie is a British creation combining bananas with a luscious toffee filling. This creamy and delicious pie is served cold and is perfectly satisfying on a hot summer day! But let’s be honest, it’s so good you’ll want to eat it all year long. If you are not a fan of bananas, omit them and the lemon juice and call this Toffee Pie!
- 2 (14-ounce) cans sweetened condensed milk
- 1½ cups finely crushed graham crackers,about 10 whole crackers
- ⅓ cup butter, melted
- 3 tablespoons granulated sugar
- 2 to 3 bananas
- 1 teaspoon lemon juice
- 2 to 3 cups thawed nondairy whipped topping or freshly whipped and sweetened cream
Preheat oven to 350 degrees F.
Four to five hours before you are ready to prepare the pie, or even the day before, place the two unopened cans of sweetened condensed milk in a large pot and cover completely with cold water. Water should rise several inches above the cans. Bring water to a boil. Reduce heat to low to maintain a steady boil. Let cans boil in water 3 hours, checking every 30 minutes or so to ensure the cans are completely covered with water the entire time.
Use heavy tongs to remove cans from water and let cool at least an hour. Do not open at this point.
In the meantime, preheat oven to 350 degrees F. Combine graham cracker crumbs, butter, and sugar in a medium bowl and mix until well combined.
Spread in an 8-inch pie tin and bake 10 minutes. Let crust cool on a wire rack. When cans of condensed milk have cooled enough to handle, open and spoon cooked condensed milk over the cooled pie crust. Use a rubber spatula to spread evenly over the crust. Slice bananas over the top of the toffee filling and sprinkle with lemon juice to prevent them from browning. Top with nondairy whipped topping or freshly whipped cream.
Refrigerate until chilled and then serve.
Slab Apple Pie
Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Serves: 24
This slab pie can feed the masses . . . and it couldn’t be any easier to throw together, especially if you use refrigerated pie crusts. It’s the perfect way to make pie for a crowd.
- 1 (14.1-ounce) box refrigerated pie crusts, softened as directed on box
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 8 cups finely diced Granny Smith and Gala apples (about 8 medium apples; peeling them is optional)
- 1 cup powdered sugar 2 tablespoons milk
Preheat oven to 425 degrees F.
Remove one of the pie crusts from its packaging and place on a lightly floured surface. Using a rolling pin, roll pie crust into a rectangle shape until it’s about 8x11 inches (give or take a little). Gently lift the crust and place onto one half of a 15x10x1-inch baking pan, folding any extra crust around the edges of the pan under so that they are all even. Repeat with the second pie crust and place on the other half of the baking pan (you will have about a 1-inch overlap in the middle, but just press it down until it’s flush with the rest).
In a large bowl, mix together sugar, flour, cinnamon, nutmeg, allspice, salt, lemon juice, and cornstarch.
Fold in the apples and stir until they are well coated.
Spoon the apples into the crust and bake 30 to 35 minutes, or until the filling is bubbly. Remove from oven and let cool 30 minutes.
While the pie cools, mix together powdered sugar and milk in a small bowl. Carefully drizzle glaze over the top of the cooled pie and serve.
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