EAGLE BRAND PIES(30)
Source of Recipe
eagle brand website
List of Ingredients
Banana Coconut Cream Pie
INGREDIENTS
1 (6-ounce) pie crust
3 tablespoons cornstarch
1 1/3 cups water
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
lemon juice from concentrate
Whipped cream, whipped
INSTRUCTIONS
In heavy saucepan, dissolve cornstarch in water; stir in Eagle Brand® and
egg yolks. Cook and stir until thickened and bubbly. Remove from heat;
add margarine and vanilla. Cool slightly.
Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on
bottom of pie crust. Pour filling over bananas; cover.
Chill 4 hours or until set. Top with whipped cream. Garnish with toasted
coconut and sliced bananas if desired. Refrigerate leftovers.
Fluffy Yogurt Fruit Pie
INGREDIENTS
1 (9-inch) graham cracker crumb crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
1 (8-ounce) container strawberry or other fruit yogurt
2 tablespoons lemon juice
Red or other food coloring, if desired
1 (8-ounce) container frozen non-dairy whipped topping, thawed
strawberries or other fresh fruit
INSTRUCTIONS
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND® until smooth. Stir in yogurt, lemon juice and food coloring
if desired. Fold in whipped topping. Pour into prepared crust. Chill 4
hours or until set. Garnish with strawberries. Refrigerate leftover
Fresh Fruit Cream Cheese Pie
INGREDIENTS
1 (9-inch) baked pastry shell
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
fresh fruit (blueberries, peaches, strawberries, bananas, etc...)
white corn syrup, if desired
INSTRUCTIONS
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND until smooth. Stir in lemon juice and vanilla. Pour into
prepared pastry shell. Chill 3 hours or until set. Arrange fruit on top of
pie. Just before serving, brush with corn syrup if desired. Refrigerate
leftovers.
Frozen Cranberry Cream Cheese Pie
INGREDIENTS
1 1/2 cups vanilla wafer crumbs (about 40 wafers)
6 tablespoons margarine or butter, melted
2 (3-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
red food coloring, if desired
1 (16-ounce) can whole berry cranberry sauce
whipped cream
INSTRUCTIONS
Combine crumbs and margarine; press firmly on bottom and up side to rim of
9-inch pie plate. Chill. Meanwhile, in large mixer bowl, beat cream cheese
until fluffy. Gradually beat in EAGLE BRAND until smooth. Stir in lemon
juice, vanilla and food coloring if desired. Reserving 1/2 cup cranberry
sauce, add remainder to cheese mixture. Pour into prepared crust. Cover,
freeze 6 hours or until firm. Just before serving, garnish with whipped
cream and reserved cranberry sauce. Freeze leftovers.
Lemon Raspberry Ribbon Pie
INGREDIENTS
1 (9-inch) pastry shell, baked
1 (10-ounce) package frozen red raspberries, thawed
1 tablespoon cornstarch
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
Yellow food coloring, if desired
2 cups whipping cream, stiffly whipped
INSTRUCTIONS
In small saucepan, combine raspberries and cornstarch; cook and stir until
thickened and clear. Cool 10 minutes. Chill thoroughly about 20 minutes.
In large bowl, combine EAGLE BRAND®, lemon juice and food coloring, if
desired. Fold in whipped cream. Spread one-third lemon mixture into
prepared pastry shell; top with raspberry mixture then remaining lemon
mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Mai Tai Pie
INGREDIENTS
1 crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 (6-ounce) can frozen unsweetened orange juice concentrate, thawed
1/4 cup light rum
2 tablespoons orange-flavored liqueur
1 cup (1/2 pint) whipping cream, whipped
Orange slices, optional
INSTRUCTIONS
In large mixing bowl, beat cream cheese until fluffy. Beat in Eagle
Brand® and juice concentrate until smooth. Add rum and liqueur. Fold in
whipped cream; turn into crust.
Freeze or chill until firm (4 hours in freezer; 2 hours in refrigerator).
Garnish with orange slices if desired. Refrigerate or freeze leftovers.
Tropical Lime Pie
INGREDIENTS
2 1/2 cups flaked coconut, toasted
1/3 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup lime juice from concentrate
Few drops green food coloring, optional
1 (4-ounce) container frozen non-dairy whipped topping, thawed
INSTRUCTIONS
Combine coconut and margarine; press firmly on bottom and up side to rim
of 9-inch pie plate. Chill.
Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat
in Eagle Brand®, then lime juice and food coloring if desired, until
smooth. Fold in whipped topping.
Pour into prepared crust. Chill 3 hours or until set. Garnish as
desired. Refrigerate leftovers.
Ambrosia Pie
INGREDIENTS
1 (7-ounce) package flaked coconut (2 2/3 cups), toasted
1/3 cup margarine or butter, melted
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup lemon juice from concentrate
1 (17-ounce) can fruit cocktail, well drained
1/2 cup slivered almonds, toasted and chopped
1/4 cup chopped maraschino cherries, well drained
1 (4-ounce) container frozen non-dairy whipped topping, thawed (1& 3 / 4cups)
Additional fruit, optional
INSTRUCTIONS
Combine coconut and margarine. Reserving 2 tablespoons coconut mixture,
press remainder firmly on bottom and up side to rim of 9-inch pie plate.
Chill.In large bowl, combine Eagle Brand, lemon juice, fruit cocktail, almonds
and cherries; mix well. Fold in whipped topping.
Pour into prepared crust. Garnish with reserved coconut and additional
fruit if desired. Chill 4 hours or until set. Refrigerate leftovers.
Deep-Dish Pumpkin Pie
INGREDIENTS
1 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold margarine or butter, cut into small pieces
1 cup chopped nuts
1 (16-ounce) can pumpkin (2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
INSTRUCTIONS
Preheat oven to 350°.
In medium bowl, combine flour and sugars; cut in margarine until crumbly.
Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on
bottom and halfway up sides of 12x7-inch baking dish.
In large mixer bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon,
allspice and salt; mix well. Pour into prepared dish. Top with reserved
crumb mixture. Bake 55 minutes or until golden. Cool. Serve with ice cream
if desired. Refrigerate leftovers.
Easter Hunt Pie
description: A quick and easy Easter treat!
INGREDIENTS
1 (6-ounce)graham cracker pie crust
1 (8-ounce) package cream cheese, softened
1(14-ounce)can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup cold water
1 (4-serving size) package instant vanilla flavor pudding mix
1 (4-ounce) container non-dairy whipped topping, thawed (about 1-1/2 cups)
16 miniature chocolate eggs or other holiday candies like jelly beans*
INSTRUCTIONS
In large mixer bowl, beat cream cheese until fluffy; gradually beat in
Eagle Brand until smooth. Add water and pudding mix; on low speed, beat
until smooth. Gently stir in whipped topping.Spoon 1/2 of filling into pie crust; top with chocolate eggs, or othereaster candy (optional). Top with remaining filling.
Chill 3 hours. Garnish as desired. Refrigerate leftovers.
Lemon Blueberry Pie
INGREDIENTS
1 (9-inch) graham cracker crust or baked pastry shell
3 egg yolks*
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice from concentrate
1 1/2 teaspoons grated lemon rind, optional
Yellow food coloring, optional
1 (21-ounce) can blueberry pie filling, chilled
whipped topping, or whipped cream
INSTRUCTIONS
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in Eagle Brand,
lemon juice, rind, and food coloring, if desired.
Pour into prepared crust; bake 8 minutes. Cool. Chill. Top with pie
filling. Garnish with whipped topping. Refrigerate leftovers.
Lemon Icebox Pie
INGREDIENTS
1/4 cup margarine or butter
1-1/2 cups finely crushed vanilla wafer crumbs
1 envelope unflavored gelatine
1-1/2 cups water
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
6 tablespoons presweetened lemonade flavor drink crystals
INSTRUCTIONS
In small saucepan, melt margarine; stir in crumbs. Press firmly on bottom
and up side of 9-inch pie plate; chill.
In small saucepan, soften gelatine in 1/4 cup water. Over low heat, heat
until dissolved; set aside.
In medium bowl, combine Eagle Brand®, remaining water and drink crystals;
mix well. Stir in gelatine mixture.
Pour into prepared curst. Chill 3 hours or until firm. Garnish as
desired. Refrigerate leftovers.
Lemon Raspberry Ribbon Pie
INGREDIENTS
1 (9-inch) pastry shell, baked
1 (10-ounce) package frozen red raspberries, thawed
1 tablespoon cornstarch
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
Yellow food coloring, if desired
2 cups whipping cream, stiffly whipped
INSTRUCTIONS
In small saucepan, combine raspberries and cornstarch; cook and stir until
thickened and clear. Cool 10 minutes. Chill thoroughly about 20 minutes.
In large bowl, combine EAGLE BRAND®, lemon juice and food coloring, if
desired. Fold in whipped cream. Spread one-third lemon mixture into
prepared pastry shell; top with raspberry mixture then remaining lemon
mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Lime Cream Pie
INGREDIENTS
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lime juice from concentrate
Green food coloring, if desired
1 cup (1/2 pint) whipping cream, whipped
1 (6-ounce) package graham cracker crumb pie crust
INSTRUCTIONS
In medium bowl, stir together EAGLE BRAND®, lime juice and food coloring,
if desired. Fold in whipped cream. Pour into crust. Chill 3 hours or until
set. Garnish as desired. Refrigerate leftovers.
Lemon Cream Pie: Substitute 1/2 cup lemon juice from concentrate for lime
juice.
Magic Lemon Pie
INGREDIENTS
1 (8 or 9-inch) crumb or baked pastry shell
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1/4 teaspoon cream of tartar, if desired
4 tablespoons sugar
INSTRUCTIONS
Preheat oven to 325°.
In mixing bowl, combine EAGLE BRAND®, lemon juice, lemon rind or extract
and egg yolks; stir until mixture thickens.
Pour into chilled crumb crust or cooled pastry shell.
In small mixing bowl add cream of tartar to egg whites; beat until almost
stiff enough to hold a peak. Add sugar gradually, beating until stiff and
glossy but not dry. Pile lightly on pie filling.
Bake 12 to 15 minutes or until golden brown. Cool.
Millionaire Pie
INGREDIENTS
1 cup sweetened, flaked coconut
1 cup crushed pineapple, well drained
1/2 cup chopped pecans
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
5 tablespoons lemon juice from concentrate
1 cup frozen, whipped topping, thawed
1 (9-inch) prepared graham cracker crust
INSTRUCTIONS
In large mixer bowl, combine coconut, pineapple, pecans, EAGLE BRAND® and
lemon juice; mix well. Fold in whipped topping. Pour into prepared crust.
Cover and chill four hours or overnight.
Perfect Pumpkin Pie w/Keebler Ready Crust Graham Crust
INGREDIENTS
1 (6-ounce) packagedReady Crust Graham Cracker Pie Crust
1 (15-ounce) can pumkpin
1 (14-ounce) can EAGLE BRAND®b> Sweetened Condensed Milk (NOT
evaporated milk)
2 eggs
2 teaspoons pumpkin pie spice
INSTRUCTIONS
Preheat oven to 425°. With mixer, beat pumpkin, EAGLE BRAND®, eggs, and
pie spice. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350°; bake 35 to 40 minutes
longer or until knife inserted 1-inch from crust comes out clean. Cool.
Garnish as desired. Refrigerate leftovers.
Quick Butterscotch Cream Cheese Pie
INGREDIENTS
1 (9-inch) baked pastry shell or graham cracker crumb crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT
evaporated milk)
3/4 cup cold water
1 (4-serving size) package instant butterscotch-flavor pudding mix
1 cup (1/2 pint) whipping cream, whipped
INSTRUCTIONS
In lage mixer bowl, beat cream cheese until fluffy; gradually beat in
EAGLE BRAND® until smooth. On low speed, beat in water and pudding
mix until smooth. Fold in whipped cream. Pour into prepared pastry shell.
Chill 2 hours or until set. Garnish as desired. Refrigerate leftovers.
Chocolate Cream Cheese Pie: Substitute instant chocolate-flavor
pudding mix for butterscotch. Add 1/4 cup unsweetened cocoa with pudding
mix. Proceed as above.
Coconut Cream Cheese Pie: Substitute instant coconut cream-flavor
pudding mix for butterscotch. Fold in 1/2 cup flaked coconut with whipped
cream. Proceed as above.
Vanilla Nut Cream Cheese Pie: Substitute instant vanilla flavor
pudding mix for butterscotch. Fold in 3/4 cup chopped toasted nuts with
whipped cream. Proceed as above.
Quick Lime Cream Pie
INGREDIENTS
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup Lime Juice from concentrate
Green food coloring, optional
1 cup (1/2 pint) whipping cream, whipped
1 (6-ounce) package graham cracker crumb pie crust
INSTRUCTIONS
In medium bowl, stir together Eagle Brand, lime juice, and food
coloring if desired. Fold in whipped cream.
Pour into crust. Chill 3 hours or until set. Garnish as desired.
Refrigerate leftovers.
Raspberry Swirl Cheesecake Pie w/graham crust
INGREDIENTS
1 (6-ounce)packaged graham cracker pie crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT
evaporated milk)
1 egg
3 tablespoons plus 1 teaspoon lemon juice from concentrate, divided
1/2 cup raspberry perserves
INSTRUCTIONS
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND® until smooth. Add egg and 3 tablespoons lemon juice; mix
well.
Pour half the batter into the crust. Combine remaining 1 teaspoon lemon
juice with perserves in a small bowl. Spoon half the perserves over
batter.
Pour remaining batter on top. Using a knife, swirl remaining perserves
into a decorative pattern. Bake at 300° for 55 minutes. Cool. Refrigerate
leftovers.
PECAN BARS OR PECAN PIE
2 cups flour
1/4 cup packed brown sugar
1/2 cup ( 1 stick ) butter
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs beaten
1 1/2 cups chopped pecans
2 tablespoons lemon juice from concentrate
Preheat oven to 350°. In medium bowl, combine flour and brown sugar; cut
in butter until crumbly. Press mixture on bottom of 13x9-inch baking pan. Bake
15 minutes.
Meanwhile, combine pecans, Eagle Brand, eggs and lemon juice; pour over
crust. Bake 25 minutes or until filling is set. Cool. Cut into bars. Store
covered at room temperature.
LEMON BLUEBERRY PIE
1 (9-inch) graham cracker crust or baked pastry shell
3 egg yolks*
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
milk)
1/2 cup Lemon Juice from Concentrate
1 1/2 teaspoons grated lemon rind, optional
Yellow food coloring, optional
1 (21-ounce) can blueberry pie filling, chilled
whipped topping, or whipped cream
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in Eagle
Brand, lemon juice, rind, and food coloring, if desired.
Pour into prepared crust; bake 8 minutes. Cool. Chill. Top with pie
filling. Garnish with whipped topping. Refrigerate leftovers.
CREAMY LIME PIE
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
milk)
1/2 cup Lime Juice from concentrate
Green food coloring, optional
1 cup (1/2 pint) whipping cream, whipped
1 (6-ounce) package graham cracker crumb pie crust
In medium bowl, stir together Eagle Brand, lime juice, and food coloring
if desired. Fold in whipped cream.
Pour into crust. Chill 3 hours or until set. Garnish as desired.
Refrigerate leftovers.
FRESH FRUIT PIZZA
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup sour cream
1/4 cup lemon juice from Concentrate
1 teaspoon vanilla extract
1/2 cup margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup unsifted flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
Mint leaves, optional
Assorted fresh or canned fruit (strawberries, grapes, kiwi, orange,
pineapple, banana, etc.)
Preheat oven to 375º. In medium bowl, combine Eagle Brand, sour cream,
lemon juice, and vanilla; mix well. Chill.
In larger mixer bowl, beat margarine and sugar until fluffy; mix in
flour, oats, and walnuts until thoroughly blended.
On lightly oiled pizza pan or baking sheet, press dough into 12-inch
circle forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until
golden brown. Cool.
Spoon filling evenly onto crust. Arrange fruit on top of filling. Garnish
with mint leaves if desired. Chill before serving. Refrigerate leftovers.
LEMON BARS
1 (18 1/4 oz.) package lemon or yellow cake mix
1/2 cup (1 stick) butter or margarine, softened
1 egg
3 egg yolks
2 cups finely crushed saltine crackers (1/4 lb.)
1 (14 ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
milk)
1/2 cup lemon juice from concentrate
Preheat oven to 350°. In large bowl, beat cake mix, margarine and 1 egg
with mixer until crumbly. Stir in saltine crumbs. Reserving 2 cups crumb
mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan.
Bake 15 to 20 minutes or until golden.
With mixer or wire whisk, beat 3 egg yolks Eagle Brand and lemon juice.
Spread over prepared crust. Top with reserved crumb mixture.
Bake 25 minutes longer or until set and top is golden. Cool. Refrigerate
within 2 hours. Cut into bars. Store covered in refrigerator.
BERRY PIE
1 (6 oz) KEEBLER Ready Crust Graham Cracker Pie Crust
1 (14 oz) can EAGLE BRAND Sweetened Condensded Milk (NOT evaporated milk)
1/2 cup lemon juice from concentrate
1 1/2 to 2 cups assorted fresh berries (raspberries, blueberries or
blackberries)
1 (8 oz) tub frozen non-dairy whipped topping
In large mixing bowl, stir together EAGLE BRAND and lemon juice; combine
well.
Mix in berries. Fold in whipped topping. Spoon mixture into crust.
Freeze 5 hours or until set. Let stand 30-40 minutes before serving.
Garnish as desired.
LIME BARS OR PIE
1 cup graham cracker crumbs
1/4 cup margarine or butter, melted
1 (4 serving size) package lime flavored gelatin
1 cup boiling water
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED
MILK)
1 (8-ounce) can crushed pineapple, undrained
2 tablespoons Lime Juice from Concentrate
4 cups Campfire® Miniature Marshmallows
1 cup (1/2 pint) Borden® or Meadow Gold® Whipping Cream, whipped
Combine crumbs and margarine; press firmly on bottom of 9-inch square pan
or 11x7-inch baking dish.
In large bowl, dissolve gelatin in water; stir in sweetened condensed
milk, pineapple and lime juice. Fold in whipped cream and marshmallows.
Pour into prepared pan. Chill 2 hours or until set. Garnish as desired.
Refrigerate leftovers.
STRAWBERRY CREAM PIE
1 (9-inch) baked pastry shell or graham cracker crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated
milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 quart fresh strawberries, cleaned and hulled
1 (16-ounce) package prepare strawberry glaze, chilled
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND until smooth. Stir in lemon juice and vanilla. Pour into prepared
pastry shell. Chill 3 hours or until set. Top with strawberries and desired
amount of glaze. Refrigerate leftovers.
PEACH CREAM DESSERT
1 (10 3/4 ounce) prepared loaf angel food cake, frozen
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED
MILK)
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream, whipped
4 cups peeled, sliced fresh peaches (about 2 pounds)
Cut cake into 1/4 slices; arrange half the slices on bottom of 13x9-inch
baking dish.
In large bowl, combine EAGLE BRAND, water, and almond extract. Add
pudding mix; beat well.
Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture
over cake slices; arrange half the peach slices on the top. Repeat layering,
ending with peach slices. Chill 4 hours or until set. Cut into squares to serve.
Refrigerate leftovers.
PUMPKIN PIE WITH STRUESEL TOPPING
1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated
milk)
1 egg
1 1/4 teaspoon ground cinnamon
1/2 teaspoon, each ground ginger, nutmeg and salt
1 (6-ounce) Keebler® Ready Crust® Graham Cracker Pie Crust
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons cold butter or margarine
3/4 cup chopped walnuts
Preheat oven to 425°. With mixer or wire whisk, beat pumpkin, Eagle
Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15
Minutes
Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in
butter until crumbly. Stir in walnuts. Remove crust from oven; reduce oven to
350°. Sprinkle streusel mixture over pie.
Bake 40 minutes or until set. Cool. Serve warm or at room temperature.
Refrigerate leftovers.
Recipe
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