Too Good To Deny Pumpkin Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Steps:

• Preheat oven to 350 degrees.
• In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
• Combine crumbs with all other crust ingredients.
• Stir until mixed well.
• In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
• Press it into the edges and up along the sides of the dish.
• Set aside.
• In a large bowl, combine all ingredients for the filling; mix well.
• Pour mixture into pie crust (filling may be taller than the crust - trust me, this is okay!).
• Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
• Chill in the refrigerator for several hours (for best results, chill overnight).
• Cut into 8 slices, and if you like, top with Reddi-wip before serving!

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.