Harvest Moon Pie

Ingredients

1 cup pumpkin butter
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
prepared graham cracker or shortbread crust

Directions

Mix pumpkin butter with cream cheese.  Fold in Cool Whip.  Place in prepared crust.  Refrigerate at least 1 hour before serving. 

*This recipe was found on a container of Slack's Pumpkin Butter.*

Peanut Butter Pie

Ingredients

3-ounce package cream cheese
1/2 cup creamy peanut butter
1 cup powdered sugar
12 ounce whipped topping, divided
9-inch graham cracker pie crust

Directions

In a large mixing bowl, cream together cream cheese and peanut butter until well combined. In a separate bowl, mix powdered sugar and 1/2 of the whipped topping together; combine with cream cheese mixture and pour into crust. Frost pie with remaining whipped topping. Refrigerate for several hours to set.

Makes 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Sunny Banana Pie

Ingredients

1 banana, sliced
9-inch graham cracker pie crust
8-ounce package cream cheese
2 cups milk, divided
3-1/2 ounce package instant banana pudding mix
Garnish: shaved chocolate

Directions

Place sliced banana in pie crust. Mix cream cheese with one cup of milk until blended. Mix pudding and remaining milk. Pour over sliced bananas. Sprinkle chocolate over all. Cover and chill for 3 hours.

Makes 6 to 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Creamy Peanut Butter Pie

Ingredients

8 ounces cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip
Graham cracker pie crust
chocolate shavings or fudge syrup

Directions

In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pie crust. Top with chocolate shavings or fudge syrup. Refrigerate for several hours before serving.

**Notes~I made the pie crust out of peanut butter cookies. I just stuck them in the food processor, added 4 Tbsp. of butter, and pressed it into a pie pan. Also, to make chocolate shavings, just put a chocolate candy bar in the freezer for a bit and then use your vegetable peeler to make shavings.**

Pecan Pumpkin Pie

Ingredients

Pastry for single-crust pie (9 inch)
2 eggs
1 can (15 oz.) solid-pack pumpkin
1/2 cup maple syrup
1/4 cup sugar
1/4 cup heavy whipping cream
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Topping:

2 eggs, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup

whipped topping, optional

Directions

Line a 9-inch pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar cream, cinnamon and nutmeg until smooth; pour into pastry. Combine the eggs, pecans, sugar and syrup; spoon over top.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set. Cool on wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping, if desired.

Yields 8 servings

**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**

Chocolate Chip Pie

Ingredients

1 unbaked 9-inch deep dish pie shell (4 cup volume)
2 large eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1 cup chopped nuts
whipped cream

Directions

Preheat oven to 325 degrees. Beat eggs in large bowl on high speed until foamy. Beat in flour and both sugars. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream

Frozen Chocolate Pie

Ingredients

1 (3 ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup baking cocoa
1/3 cup milk
1 (8 ounce) carton frozen whipped topping, thawed
1 (9-inch) baked pie shell

Directions

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. add cocoa alternately with milk; mix well. Fold in whipped topping. Pour into baked pie shell. Freeze for 8 hours or overnight. If desired, garnish with chocolate curls or chips. Serve directly from the freezer (pie does not need to be thawed to cut).

**Thoughts~Quite tasty! Especially so on a hot day.**

No Bake Cheesecake

Ingredients

1 graham cracker pie crust
8 ounces cream cheese, softened
1/3 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
8 ounces Cool Whip topping, thawed
fresh fruit for garnish (I usually use strawberries)

Directions

Beat cream cheese until smooth. Gradually add sugar, beat well. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill at least 4 hours. Garnish with fruit. For a really attractive dessert, decorate with peeled & thinly sliced kiwi fruit and halved strawberries.

**Thoughts~I adore this recipe, but Jeff seems to prefer a more traditional cheesecake.**