Heritage Kitchen

Need a savory starter (and good-smelling house)? Your autumn start with these savory Mushroom-Mozzarella Appetizer Cups.

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Featured Seasonal Recipe

Mushroom-Mozzarella Appetizer Cups

50 Prep Min
20 Cook Min
8 Serves

Think outside the cheese plate with this meatless app.

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Heritage Kitchen

It’s stew season… and with this recipe for Beef Stew with Herbed Potato Dumplings, you’re just getting warmed up.

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Featured Seasonal Recipe

Beef Stew with Herbed Potato Dumplings

30 Prep Min
120 Cook Min
8 Serves

Bowl anyone over with a sip of this seasonal stew.

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Heritage Kitchen

Bake something beautiful with these bite-size sweet potato pies, perfect for any fall gathering.

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Featured Seasonal Recipe

Mini Molasses Sweet Potato Pie Cups

20 Prep Min
20 Cook Min
12 Serves

These bite-size treats pack full-size flavor.

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Featured Fall Recipe
Creamy Turkey Pie
Featured Fall Recipe
Creamy Turkey Pie
  • 20 Prep Min
  • 40 Cook Min
  • 8 servings

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 530 (Calories from Fat 320), Total Fat 36g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 50mg, Sodium 760mg, Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 3g), Protein 19g; Percent Daily Value*: Vitamin A 45%, Vitamin C 8%, Calcium 20%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • CRUST
  • Double Crust Classic Crisco® Pie Crust
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion salt
  • FILLING
  • 3 tablespoons Crisco® Pure Vegetable Oil
  • 1 small onion, diced
  • 1 cup sour cream
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10 oz.) package frozen mixed vegetables, slightly thawed
  • 2 green onions, chopped
  • 2 cups chopped cooked turkey or chicken

Preparation Directions

  1. 1.
    PREPARE recipe for double crust pie, adding garlic salt and onion salt to flour mixture. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425ºF.
  2. 2.
    HEAT oil in small saucepan. Add onion. Cook and stir until tender. Combine sour cream, soup, cheese, salt and pepper. Add cooked onions, vegetables, green onions and turkey or chicken, mixing well. Spoon into unbaked pie crust.
  3. 3.
    ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  4. 4.
    BAKE 30 to 40 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

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Snickerdoodles
Snickerdoodles
  • 15 Prep Min
  • 8 Cook Min
  • 6 dozen cookies

Nutritional Information Per Serving

Serving Size (1 cookie, 1/36 of recipe), Calories 90 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 55mg, Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g), Protein 1g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • 1 3/4 cups sugar, divided
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon ground cinnamon

Preparation Directions

  1. 1.
    HEAT oven to 400°F.
  2. 2.
    COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
  3. 3.
    COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
  4. 4.
    COMBINE remaining 1⁄4 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.
  5. 5.
    BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
  6.  
    VARIATION
  7. 1.
    COLORED SUGAR SNICKERDOODLES: Add cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.
  8. TIP
    Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.
Roasted Brussels Sprouts with Maple Bacon Dressing
Roasted Brussels Sprouts with Maple Bacon Dressing
  • 30 Prep Min
  • 30 Cook Min
  • 6 to 8 servings

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 280 (Calories from Fat 160), Total Fat 18g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 470mg, Total Carbohydrate 25g (Dietary Fiber 5g, Sugars 10g), Protein 8g; Percent Daily Value*: Vitamin A 25%, Vitamin C 170%, Calcium 6%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • 6 slices uncooked bacon, chopped
  • 1/3 cup maple syrup
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon pepper
  • 6 tablespoons Crisco® Pure Vegetable Oil, divided
  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans (optional), toasted

Preparation Directions

  1. 1.
    COOK bacon in medium skillet over medium heat until crisp. Transfer to paper towels. Drain remaining drippings from skillet. Add syrup, shallots, vinegar, mustard and pepper to skillet. Bring to a boil over medium-high heat, stirring constantly. Simmer 5 minutes. Remove from heat. Whisk in 4 tablespoons oil. Keep warm.
  2. 2.
    HEAT oven to 500°F. Line 15 x 10 x 1-inch baking pan with foil. Toss Brussels sprouts with remaining 2 tablespoons oil, water and salt in large bowl until evenly coated. Arrange, cut side down, on prepared pan. Cover tightly with foil.
  3. 3.
    ROAST 10 minutes. Remove foil. Roast an additional 10 to 12 minutes until or Brussels sprouts are browned and tender. Toss with dressing. Top with reserved bacon and pecans, if desired.
Oatmeal Chocolate Chunk Cookies
Oatmeal Chocolate Chunk Cookies
  • 15 Prep Min
  • 10 Cook Min
  • 3 1/2 dozen cookies

Nutritional Information Per Serving

Serving Size (1 cookie), Calories 140 (Calories from Fat 60), Total Fat 6g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 65mg, Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 12g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • 2/3 cup Crisco® Pure Organic Coconut Oil
  • 1 1/2 cups firmly packed brown sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 1/4 cups old-fashioned rolled oats
  • 1 1/2 cups chocolate chunks

Preparation Directions

  1. 1.
    HEAT oven to 350ºF. Beat coconut oil and brown sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs, milk and vanilla until smooth.
  2. 2.
    COMBINE flour, salt, baking soda and cinnamon in medium bowl. Add to shortening mixture. Stir in oats and chocolate chunks. Drop by slightly rounded measuring tablespoonfuls onto prepared baking sheets.
  3. 3.
    BAKE 10 to 12 minutes or until bottoms are lightly browned. Cool on baking sheets 2 minutes. Remove to wire rack to cool completely. Store in airtight container.

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Holiday Treat
Apple, Sausage & Cornbread Stuffing Cups
Holiday Treat
Apple, Sausage & Cornbread Stuffing Cups
  • 15 Prep Min
  • 30 Cook Min
  • 12 cups

Nutritional Information Per Serving

Serving Size (1 of 12 cups), Calories 220 (Calories from Fat 140), Total Fat 16g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 45mg, Sodium 430mg, Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 3g), Protein 8g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 cups cornbread stuffing mix
  • 1 cup chopped Granny Smith apple
  • 1/4 cup Crisco® Pure Canola Oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 pound bulk pork sausage with sage
  • 1 cup chicken broth
  • 1 egg, lightly beaten

Preparation Directions

  1. 1.
    HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
  2. 2.
    HEAT oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
  3. 3.
    BAKE 30 to 34 minutes or until lightly browned. Cool 5 minutes.
Featured Recipe
Pecan Streusel Pumpkin Pie
Featured Recipe
Pecan Streusel Pumpkin Pie
  • 20 Prep Min
  • 55 Cook Min
  • 8 servings

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 410 (Calories from Fat 200), Total Fat 23g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 65mg, Sodium 250mg, Total Carbohydrate 45g (Dietary Fiber 4g, Sugars 25g), Protein 8g; Percent Daily Value*: Vitamin A 160%, Vitamin C 2%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • Single Crust Classic Crisco® Pie Crust
  • 1 3/4 cups (15 oz.) canned solid-pack pumpkin
  • 1 (12 oz.) can PET® Evaporated Milk
  • 2 large eggs, beaten
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • STREUSEL TOPPING
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/3 cup firmly packed brown sugar
  • 3 tablespoons butter
  • 1/2 tablespoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans
  • Sweetened whipped cream (optional)
  • 6 to 8 pecan halves (optional)

Preparation Directions

  1. 1.
    HEAT oven to 350°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges.
  2. 2.
    STIR together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl until smooth and creamy. Pour into unbaked pie crust.
  3. 3.
    For Streusel Topping: COMBINE flour, brown sugar, butter, cinnamon and salt. Mix with fork or pastry blender until mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle over pumpkin filling.
  4. 4.
    BAKE 55 to 60 minutes or until knife inserted in center comes out clean. Place pie on wire rack to cool completely. Serve with sweetened whipped cream and pecan halves, if desired.
  5. TIP
    Be sure to use canned solid-pack pumpkin and not pumpkin pie filling in this recipe. Pumpkin pie filling already contains spices and other added ingredients which will effect the flavor and texture of your pie.

Pie
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Featured Recipe
Smoky Roasted Red Potatoes
Featured Recipe
Smoky Roasted Red Potatoes
  • 15 Prep Min
  • 40 Cook Min
  • 6 servings

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 140 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 410mg, Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 2g), Protein 2g; Percent Daily Value*: Vitamin A 6%, Vitamin C 15%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • 3 tablespoons Crisco® Pure Olive Oil
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons dried oregano leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds new red potatoes, rinsed, patted dry and cut in half

Preparation Directions

  1. 1.
    HEAT oven to 425°F. Line 15 x 10-inch baking pan with foil.
  2. 2.
    WHISK oil with paprika, oregano, garlic powder, salt and pepper in small bowl. Toss with potatoes in large bowl. Place potatoes in a single layer on prepared baking pan, cut side down. Cover tightly with foil.
  3. 3.
    ROAST 20 minutes. Remove foil. Roast 15 minutes or until potatoes are tender. Turn potatoes over with spatula, being careful to keep the cut-side intact. Roast an additional 10 to 15 minutes or until potatoes are crusty golden brown.
Cook with April

Chocolate Pecan Pie

Better save room for dessert! This perfect pie is sure to please palates.

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Sweetopia

Pumpkin Pie with Dulce de Leche Pecan Streusel

Mmm—start a new tradition with this pumpkin pie and its delicious dulce de leche twist.

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Featured Recipe
Pumpkin Brown Sugar Waffles
Featured Recipe
Pumpkin Brown Sugar Waffles
  • 15 Prep Min
  • 5 Cook Min
  • 7 Waffles

Nutritional Information Per Serving

Serving Size (1/7 of recipe), Calories 360 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 55mg, Sodium 440mg, Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 36g), Protein 7g; Percent Daily Value*: Vitamin A 45%, Vitamin C 2%, Calcium 15%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1/2 cup canned pure pumpkin
  • 3 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR Crisco® Butter Flavor All-Vegetable Shortening
  • 3 egg whites
  • Crisco® Original No-Stick Cooking Spray
  • Hungry Jack® Original Syrup

Preparation Directions

  1. 1.
    WHISK buttermilk and baking soda in medium bowl to mix well. Set aside. Stir together flour, brown sugar, pumpkin pie spice, baking powder and salt in medium bowl until blended.
  2. 2.
    BEAT 2 egg yolks, buttermilk mixture, pumpkin and melted shortening in large bowl until blended. Gradually stir in flour mixture, stirring just until blended.
  3. 3.
    BEAT 3 egg whites in medium bowl with electric mixer on high speed until soft peaks form. Fold into waffle batter.
  4. 4.
    COAT waffle iron with no-stick cooking spray and heat to medium temperature. Pour 1/2 cup batter onto waffle iron. Cook 3 to 4 minutes according to manufacturer's directions or until golden brown. Remove from waffle iron. Repeat to cook remaining waffles. Serve with syrup.
Spiced Pear & Apple Pie
Spiced Pear & Apple Pie
  • 20 Prep Min
  • 40 Cook Min
  • 8 Servings

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 410 (Calories from Fat 170), Total Fat 18g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 0mg, Sodium 360mg, Total Carbohydrate 59g (Dietary Fiber 2g, Sugars 29g), Protein 4g; Percent Daily Value*: Vitamin A 0%, Vitamin C 4%, Calcium 2%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • 1 Classic Crisco® Pie Crust
  • 4 cups peeled, thinly sliced pears
  • 2 cups peeled, thinly sliced apples
  • 3/4 cup sugar
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • Milk
  • Cinnamon sugar

Preparation Directions

  1. 1.
    PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate.
  2. 2.
    HEAT oven to 400°F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
  3. 3.
    ROLL out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
  4. 4.
    BAKE 30 to 40 minutes or until apples are tender and crust is golden brown.
Pumpkin Spice Quick Bread with Toasted Marshmallows
Pumpkin Spice Quick Bread with Toasted Marshmallows
  • 15 Prep Min
  • 60 Cook Min
  • 2 loaves

Nutritional Information Per Serving

Serving Size (1 slice, 1/18 of recipe), Calories 330 (Calories from Fat 120), Total Fat 13g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 30mg, Sodium 260mg, Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 28g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 (15 oz.) can solid pack pumpkin
  • 1 cup Crisco® Pure Vegetable Oil
  • 2 cups sugar
  • 3 large eggs
  • 3 cups mini marshmallows

Preparation Directions

  1. 1.
    HEAT oven to 350°F. Coat 2 (9x5-inch) loaf pans with no-stick cooking spray.
  2. 2.
    COMBINE flour, baking powder, baking soda, pumpkin pie spice and salt. Beat pumpkin, oil, sugar and eggs in bowl with electric mixer until well blended. Add dry ingredients; mix well. Divide batter between prepared loaf pans.
  3. 3.
    BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn oven to broil. Sprinkle marshmallows evenly over breads. Broil 3 minutes or until marshmallows are lightly browned. Cool completely.
Muy Bueno

How to Make Flaky Pie Dough and a Rustic Fig Galette

Perfectly flaky pie dough—it’s not as hard as you think. Learn how to make this year’s dessert the most delicious yet.

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Featured Recipe
Homemade Popcorn
Featured Recipe
Homemade Popcorn
  • 5 Prep Min
  • 5 Cook Min
  • 4 quarts

Nutritional Information Per Serving

Serving Size (1/4 of recipe), Calories 200 (Calories from Fat 130), Total Fat 15g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 0mg, Sodium 290mg, Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • 1/4 cup Crisco® Pure Organic Coconut Oil
  • 1/2 cup popcorn kernels
  • Salt

Preparation Directions

  1. 1.
    HEAT coconut oil and popcorn kernels in covered 4-quart saucepan over medium high heat.
  2. 2.
    COOK 3 to 5 minutes, shaking occasionally, until popcorn stops popping.
  3. 3.
    TRANSFER to large bowl. Season with salt.
  4.  
    VARIATION
  5. 1.
    For Garlic Parmesan Popcorn: TOSS with 1/4 cup grated Parmesan cheese and 1 1/2 teaspoons garlic powder.
  6. 2.
    For Honey Cinnamon Popcorn: TOSS with 1/4 honey and 1 teaspoon ground cinnamon.
Featured Recipe
Deep Dish Almond Pumpkin Pie
Featured Recipe
Deep Dish Almond Pumpkin Pie
  • 40 Prep Min
  • 65 Cook Min
  • 8 servings

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 580 (Calories from Fat 260), Total Fat 29g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 85mg, Sodium 410mg, Total Carbohydrate 74g (Dietary Fiber 3g, Sugars 52g), Protein 8g; Percent Daily Value*: Vitamin A 130%, Vitamin C 4%, Calcium 15%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • CRUST
  • Single Crust Classic Crisco® Pie Crust
  • ALMOND LAYER
  • 1 cup finely chopped almonds
  • 1/2 cup firmly packed brown sugar
  • 3 tablespoons butter, softened
  • 2 teaspoons Pillsbury BEST™ All Purpose Flour
  • 1/4 teaspoon almond extract
  • PUMPKIN FILLING
  • 1 1/4 cups brown sugar
  • 1 (3 oz.) package cream cheese, softened
  • 2 large eggs
  • 1 1/4 cups canned, solid pack pumpkin
  • 1/2 cup PET® Evaporated Milk
  • 1/3 cup sour cream
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon almond extract
  • Baked pastry cutouts (optional)

Preparation Directions

  1.  
    CRUST
  2. 1.
    PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake. Reserve dough scraps for pastry cutouts, if desired.
  3. 2.
    HEAT oven to 425°F.
  4.  
    ALMOND LAYER
  5. 1.
    COMBINE nuts, 1/2 cup brown sugar, butter, flour and 1/4 teaspoon almond extract in medium bowl. Toss with fork until well blended.
  6. 2.
    SPOON into unbaked pie crust. Press firmly on bottom and part way up sides. Refrigerate.
  7.  
    PUMPKIN FILLING
  8. 1.
    COMBINE 1 1/4 cups brown sugar and cream cheese in bowl of electric mixer; beat at medium speed until well blended.
  9. 2.
    BEAT in eggs, pumpkin, evaporated milk, sour cream and molasses at low speed.
  10. 3.
    ADD cinnamon, nutmeg, salt, ginger, cloves and 1/2 teaspoon almond extract. Beat 1 minute. Spoon over almond layer.
  11. 4.
    BAKE at 425°F for 15 minutes. Reduce oven temperature to 350°F. Cover edge of pie with foil, if necessary, to prevent overbrowning. Bake an additional 50 to 55 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving.
  12. 5.
    DECORATE with baked pastry cutouts, if desired. Refrigerate leftover pie.
My Baking Addiction

Apple Hand Pies

Delicious, adorable, and no fork required! Guests won’t be able to keep their hands off of these Apple Hand Pies.

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