Homemade Pies!

Homemade Pies!
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The smell of pies baking in the kitchen every Thanksgiving is a comfort to most of us, not to mention mouthwatering. Every year my Mom makes Pumpkin Pies without fail, so over the years I have found these easy non-traditional pies to be a great addition to our Thanksgiving meal!

Autumn Harvest Pie


2 1/2 cups sliced pears

2 cups sliced apples, peeled

1 cup whole cranberries (pre-cook according to directions on bag)

1 cup brown sugar

3 tablespoons flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Combine all of the above items, mix well and pour into your favorite pie crust. Top with the this topping:


1 cup oatmeal

1 cup flour

1/2 cup brown sugar

1/4 tsp. cinnamon

4 tablespoons margarine

Cut in margerine through mixture until crumbly and spread all on top of the pie mixture. Bake at 350 degrees for 30-35 minutes until bottom crust is brown.

Pumpkin-Gingersnap Pie


1 10 1/2 or 11 ounce package cheesecake mix

1/4 cup gingersnap crumbs (about 4 cookies)

2 tablespoons finely chopped pecans

1/3 cup butter or margarine, melted

1 3 ounce package cream cheese, softened

1 cup milk

2 tsp. pumpkin-pie spice

1 cup canned pumpkin

In a mixing bowl, toss together the graham cracker crust from the package of cheesecake mix, the gingersnap crumbs and pecans. Add melted butter or margarine and toss to combine. Turn into a 9 inch pie plate and spread evenly. Press onto bottom and side to form a firm, even crust. Bake crust in a 375 degree oven for 5 minutes. Cool on wire rack.

In a small bowl, beat cream cheese with mixer till smooth. Add 1 cup milk, pumpkin-pie spice and the rest of the cheesecake mix. Beat for 3 minutes on medium speed. Add pumpkin; beat until combined. Turn into crust. Cover, refrigerate pie 4 to 24 hours.

Pecan Glazed Pumpkin Pie


2 eggs

1 16 ounce can solid pack pumpkin

1 can evaporated milk, 12 ounces

1 cup brown sugar, divided

2 teaspoons pumpkin pie spice

1 frozen pie crust

1 cup pecan pieces

1/4 cup butter, melted

Preheat oven and baking sheet to 375 degrees. In large bowl, using a wire wisk, mix together eggs, pumpkin, milk, 3/4 cup of the sugar and pie spice. Place frozen crust on baking sheet. Pour filling into crust. Bake 40 minutes. In small bowl combine remaining 1/4 cup sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes, or until knife inserted come out clean. Makes 8 servings.

Creamy Lemon Pie


1 8 or 9 inch baked pie crust or graham cracker crust

3 egg yolks or 3 egg whites

1 14oz. can sweetened condensed milk (not evaporated)

1/2 cup lemon juice from concentrate

2 cups whipped topping

Preheat oven to 325 degrees. In bowl beat egg yolks or whites with condensed milk and lemon. Pour into pie crust. Bake 30 minutes. Cool, and Chill. Spread top with whipped cream.

Related Recipe Features

Homemade Puddings

Muffin Mania


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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