Mini Pumpkin Pies

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup Original Bisquick® mix

1/2 cup sugar

3/4 cup evaporated milk

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

2 eggs

1 cup frozen (thawed) whipped topping, if desired

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• 3 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.

Summer Berry Pie

Prep time: 20 min

Refrigerating time: 3 hours

Makes 8 servings

3/4 c sugar

3 T cornstarch

1 1/2 c water

1 pkg (4 oz serving size) Jello, any red flavor (I used strawberry)

1 c EACH blueberries, raspberries and sliced strawberries

1 prepared graham cracker crumb crust (I just made my own)

Thawed Cool Whip topping

Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 min. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries. Pour into crust.

Refrigerate 3 hours or until firm. Garnish with whipped topping. Store left over pie in refrigerator.

Vanilla and Pear Crumble Pie

We had our second annual pie night and it was a delicious success.

Vanilla & Pear Crumble Pie

1 deep dish pie shell
5 pears, peeled, cored and thinly sliced
1/4 cup all purpose flour
1/2 tsp. salt
1/2 cup sugar
1 tsp. ground cinnamon
1/2 a vanilla bean (or 1 tsp. vanilla extract)

1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
Preheat the oven to 325°.

Split your vanilla bean in half lengthwise and scrape out the seeds. Add them to a large bowl. Add the pears, flour, salt, sugar and cinnamon. Use your hands or a spoon to carefully combine the ingredients together, making sure the pears don’t break apart. Set aside.

In a smaller bowl, combine flour, oats, brown sugar and butter. Using a pastry cutter or fork, combine the mixture until it resembles large crumbs.

Place the pie tin on a rimmed cookie sheet, then spoon the filling into the pie shell. Top with the crumble mixture. Your pie should be very tall and overflowing. The rimmed cookie sheet will catch any spillage.

Cover the exposed pie shell with thin strips of foil. Bake for 35 minutes. Remove the foil and bake for an additional 25 minutes.

I found the recipe here.