2 Great Pumpkin Pies, No Bake Cream Cheese & Old Fashioned

2 Great Pumpkin Pies, No Bake Cream Cheese & Old Fashioned
DO YOU REMEMBER that good old southern cooking?
Southern Pumpkin Pie Recipe is in our Vol. 2 Cookbook :
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RECIPE for SOUTHERN PUMPKIN PIE
Ingredients
1 1/2 CUPS FRESH COOKED PUMPKIN (CREAM WITH MIXER) OR CANNED PUMPKIN
1/2 STICK OF SALTED BUTTER OR MARGARINE
3/4 CUP EVAPORATED MILK
4 LARGE EGGS (BEAT WITH FORK) OR USE 3 JUMBO EGGS
1 TSP. PENZEY’S BAKING SPICE (OR 1/2 TSP. PUMPKIN PIE SPICE)
1 TSP. CINNAMON
1/2 CUP PACKED BROWN SUGAR
1/4 CUP OF GRANULATED SUGAR
DASH OF SALT
Combine the above ingredients in a large mixing bowl. Mix well with a wire whisk. Pour into the uncooked pie shell. Bake at 350 degrees until set, about 45 minutes. Serve with whipped cream or cool whip topping.
Option: reduce spice amounts if desired.
THE RECIPE FOR CREAM CHEESE PUMPKIN IS NOT IN OUR COOKBOOKS.
INGREDIENTS:
1/2 CUP GRANULATED SUGAR
1/4 CUP SALTED BUTTER, MELTED
8 OZ. CREAM CHEESE, ROOM TEMP.
Cream together and add:
1/2 CUP CANNED PUMPKIN PUREE
1 TSP. CINNAMON
Cream together with an electric mixer.

8 oz COOL WHIP (DIVIDED)
1 CUP COOL WHIP TOPPING
Fold 1 cup of the cool whip into the mix and mix well. Place the filling in a ready-made or homemade graham cracker crust and top with the remaining cool whip. Sprinkle with cinnamon sugar and refrigerate for 4 hours before cutting. Keep this pie refrigerated.


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If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:


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