Butter Pecan Pumpkin Pie Recipe

 Ingredients

• 1 quart butter pecan ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon each ground cinnamon, ginger and nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• 1/2 cup chocolate ice cream topping, optional
• 
  Additional whipped cream

Directions

• Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
• Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 8 servings.

Nutrition Facts: 1 slice equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Dutch Apple Pie

 Ingredients

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup quick-cooking oats
• 3/4 cup butter, melted
• 
  FILLING:
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/4 cups cold water
• 3 cups diced peeled tart apples
• 1 teaspoon Spice Islands® pure vanilla extract

Directions

• In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
• For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
• Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

Spiced Pumpkin Pie

 Ingredients

• 3 eggs
• 1 cup milk
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• 1 unbaked pastry shell (9 inches)
• Whipped topping and additional cinnamon

Directions

• In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell.
• Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 287 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 294 mg sodium, 45 g carbohydrate, 3 g fiber, 5 g protein.

Goey Chocolate Cookies

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 package (18-1/4 ounces) chocolate cake mix

Directions

• In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
• Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.

Nutrition Facts: 1 cookie equals 69 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 90 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.