Classic Pumpkin Pie Recipe

I used this recipe for Thanksgiving and it was a hit. Link

Ingredients

Serves: 8

Pastry for 9-inch pie crust

2 eggs, well beaten

1/2 cup firmly packed brown sugar

2 tsp. Pumpkin Pie Spice

1 tbsp.  flour 

1/2 tsp.  salt

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

Directions

1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
2. Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin. Gradually add evaporated milk, mixing well. Pour into pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted in center comes out clean.
4. Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.

Apple Pie Rollups Recipe

Apple Pie Rollups

Ingredients

Crust Rollups

1 box Pillsbury™ refrigerated crescent rolls, softened as directed on box

Filling

1 cups thinly sliced, peeled Granny Smith apple (1 medium)
1/4 cup sugar
1 tablespoons all-purpose flour
ground cinnamon, to taste 
1/4 teaspoon salt (optional)
ground nutmeg, to taste
1 tablespoon lemon juice

 

Directions:

Step 1

Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Set aside.

Step 2

Peel and core Granny smith Apple, sprinkle w/ lemon juice to stop browning of apple. (I like Granny Smith because apple retains a crisp bite; they are not mushy)

Step 3

In a large bowl, gently mix filling ingredients; sugar, all-purpose flour, cinnamon, nutmeg and salt (optional)

 

 

Step 4

 

Spoon filling onto rolled crescent. Wrap crescent gently around filling until pinching close. Then roll into crescent shape rolls.

 

Step 5

Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.

Step 6

 

Serve w/ powdered sugar and cinnamon 
  

This a altered recipe; Here is the link for the original recipe by Pillsbury: Apple Pie Crescents