Jack-O'-Lantern Pie

• 1 c Boiling water
• 1 pk Jell-O orange flavor gelatin - 4 serving size
• 1 pt Vanilla ice cream; softened - (2 cups)
• 1 Prepared chocolate flavor crumb crust (6 oz)
• Thawed Cool Whip
• Candy Corn
• Black licorice, cut into 1- inch pieces

Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Spoon in ice cream, stirring until melted and smooth. Refrigerate 10 minutes or until slightly thickened (consistency of unbeaten egg whites). Spoon into crust.

Refrigerate 3 hours or until firm. Just before serving, make jack-o-lantern face on pie with whipped topping, candy corn and licorice. Store leftover pie in refrigerator.

Impossible Pumpkin Pie

• 16 oz Pumpkin
• 12 oz Evaporated milk
• 2 tb Butter or margarine
• 2 Egg
• 3/4 c Sugar
• 1/2 c Bisquick
• 2 1/2 ts Pumpkin pie spice
• 2 ts Vanilla

Preheat oven to 350F.Grease pie plate, 10 x 1 1/2".

Beat all ingredients in blender on high speed 1 minute or until smooth. (you could also use an electric mixer, on medium speed about 2 minutes or until smooth.

Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8.

Halloween Midnight Madness

• 1 pk (8 oz) cream cheese, soft
• 1/2 c Mayonnaise
• 1/2 c Sugar
• 2 Eggs
• 1 pk Semi-sweet chocolate chips, melted
• 1 ts Vanilla
• 1 Chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and mayonnaise until smooth, gradually beat in sugar.

Beat in eggs, one at a time, beat in chocolate and vanilla until smooth.

Pour into pie crust, place on cookie sheet. Bake at 350F for 30 to 35 minutes or until set.

Chill 4 hours.

Sweet Potato Pie with Bourbon Cream Sauce

• 1 cn 23 oz sweet potatoes, drained
• 4 tb margarine, melted
• 3 ea eggs
• 1 c sugar
• 1 ts cinnamon
• 1/4 ts grated nutmeg
• 3/4 c milk
• 1 ts vanilla
• 1 ea 9" pie shell,baked
• 1/4 c chopped pecans

Bourbon Cream Sauce:

• 3/4 c half and half cream
• 1/2 c milk
• 1 pk 4 oz instant vanilla pudding
• 2 tb bourbon or rum

Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell.

Microwave on 70% (medium high) 7 minutes.

Sprinkle pecans over surface of pie. Rotating midway through cooking, microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles.

Top with Bourbon Cream Sauce.

Bourbon Cream Sauce:
In a mixing bowl,whip together cream,milk,pudding mix and bourbon.Refrigerate until slightly thickened. Serve on or beside slices of pie. Makes 1 1/2 cups.

Dirt Pie

• 1 pk Jello Chocolate Instant
• 1 x Pudding (4 serving size)
• 1 c Milk, cold
• 1 ea COOL WHIP, thawed (1L)
• 20 ea Chocolate Sandwich Cookies, chopped
• 1 1/2 c KRAFT minature Marshmallows
• 1 ea Prepared Graham Crumb Crust, 9-inch
• Gummy worms for decoration

Prepare pudding according to package directions reducing milk to 1 cup. Fold in whipped topping. Stir in 2/3 of the cookies and all the marshmallows. Spoon into the crust. Sprinkle top with the remaining cookies.

Decorate with gummy worms. Freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving for easy slicing.

Pumpkin Pie with Ginger Cookie Crust

• 1 c Canned pumpkin
• 3/4 c Evaporated skim milk
• 1/2 c Applesauce, natural, unsweetened
• 1/4 c Sugar
• 1/4 c Reduced-calorie maple syrup
• 3 Egg whites
• 2 ts Cornstarch
• 1 1/2 ts Pumpkin pie spices
• 1 1/2 c Gingersnap cookie crumbs

Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer.

Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust.

Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake an additional 20 minutes or until a toothpick inserted comes out clean.

Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen yogurt.

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