Pumpkin and Apple Pie

This fall, try out these delicious pumpkin pie and apple pie recipes. It is great for the upcoming holidays like Thanksgiving! These delicious treats will make the perfect ending to a great Thanksgiving Feast.\r\n\r\nPumpkin Pie \r\n\r\nIngredients\r\n

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  • 1 (15 ounce) can pumpkin
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  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
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  • 2 large eggs
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  • 1 teaspoon ground cinnamon
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  • 1/2 teaspoon ground ginger
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  • 1/2 teaspoon ground nutmeg
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  • 1/2 teaspoon salt
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  • 1 (9 inch) unbaked pie crust
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\r\nPrep Time: 15 mins\r\nCook Time: 55 mins\r\nReady in: 1 hr. 10 mins\r\nServes: 8\r\nDirections\r\n1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.\r\n2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.\r\n\r\nReciepe found from: All Recipes\r\n\r\nApple Pie\r\n\r\nIngredients\r\n

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  • 1/2 cup sugar
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  • 1/2 cup packed brown sugar
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  • 3 tablespoons all-purpose flour
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  • 1 teaspoon ground cinnamon
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  • 1/4 teaspoon ground ginger
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  • 1/4 teaspoon ground nutmeg
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  • 6 to 7 cups thinly sliced peeled tart apples
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  • 1 tablespoon lemon juice
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  • Pastry for double-crust pie (9 inches)
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  • 1 tablespoon butter
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  • 1 large egg white
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  • Additional sugar
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\r\nPrep time: 20 min.\r\nBake time : 45 min.\r\nServes: 8\r\nDirections\r\n1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.\r\n2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.\r\n3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.\r\n4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.\r\nRecipe found from : Taste of Home