Mini Pumpkin Pie Crescents

I love fall and all of the flavors, including pumpkin. My kids loved these. They gobbled them up so fast.

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Mini Pumpkin PIe Crescents
2 tubes refrigerated crescent rolls
4 oz cream cheese, softened
1 cup canned pumpkin (not pumpkin pie filling)
2 Tbsp pumpkin pie spice, divided
7 Tbsp sugar, divide
1 Tbsp ground cinnamon

Combine cream cheese, pumpkin, 1 Tbsp pumpkin pie spice, and 3 Tbsp sugar. Beat until fluffy and creamy. Set aside.

Roll out each crescent. Cut lengthwise into 2 pieces. Spread a small amount of filling on each crescent, starting at the wider end and spreading halfway down the crescent. Roll up starting from the wider end.

Mix together 4 Tbsp sugar, 1 Tbsp pumpkin pie spice, and 1 Tbsp cinnamon. Roll each crescent in cinnamon mixture and place on an ungreased baking sheet. Bake at 375 for 15-18 minutes.

Makes 32 crescents

Recipe adapted from Six Sisters Stuff

Past Recipes:
One year ago: Frozen Reese's Peanut Butter Pie
Two years ago: Chicken with Pan Sauce

Frozen Reese's Peanut Butter Pie

Yesterday was my husband's birthday. He loves peanut butter, especially Reese's peanut butter cups. This was a perfect dessert for his birthday.

Printable Recipe

Frozen Reese's Peanut Butter Pie
24 Oreo cookies, crushed
4 Tbsp butter, melted
3/4 cup creamy peanut butter
1/2 cup powdered sugar
2 1/2 cups cool whip
1/2 cup chopped Reese's peanut butter cups

topping:
hot fudge
12-13 mini Reese's peanut butter cups

Preheat oven to 350. Combine crushed Oreos and melted butter. Press into a greased 9" springform pan. Bake for 7-10 minutes.

Combine peanut butter and powdered sugar in a small saucepan. Cook over low heat until melted and creamy. Let cool for 5 minutes.

Fold cool whip into peanut butter mixture. Fold in chopped peanut butter cups. Pour into crust. Freeze for 3 hours. Top with Reese's peanut butter cups and drizzle with hot fudge.

Serves 12-13


Recipe adapted from Baker's Royale

Oreo Ice Cream Pie

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Oreo Ice Cream Pie

30 Oreo cookies, divided

2 cups mint chocolate chip ice cream, softened

2 cups cookies and cream ice cream, softened

1 cup thawed cool whip

hot fudge topping

In a 9" springform pan, stand 14 cookies around the edge. Crush remaining cookies; reserve 2/3 cup. Sprinkle remaining cookie on the bottom of the pan. Spread mint ice cream over cookie layer. Spread cool whip over ice cream layer. Top with remaining crumbs. Spread remaining ice cream over crumbs. Freeze for 4 hours. When ready to serve, remove the outside of the springform pan. Cut into slices and top with hot fudge.

Makes 14 slices

Key Lime Pie

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Key Lime Pie

1 1/2 cup graham cracker crumbs

1/2 cup sugar

4 Tbsp butter, melted

2 (14 oz) cans sweetened condensed milk

1 cup key lime juice or regular lime juice

2 eggs

1 cup sour cream

3 Tbsp powdered sugar

1 Tbsp lime zest

Preheat oven to 375. Mix together graham cracker crumbs, sugar, and butter. Press into a 9 inch pie pan. Bake for 20 minutes. Remove from oven and cool to room temperature, at least 1 hour.

Lower oven to 325. Combine condensed milk, lime juice, and eggs. Whisk until well blended. Pour into cooled pie shell. Bake for 15 minutes. Chill for 2 hours.

Combine sour cream and powdered sugar. Spread over pie. Sprinkle with lime zest. 

Adapted from Food Network, Emeril Lagasse

Vanilla Pudding Pie Filling

This is a basic vanilla pudding recipe. You can serve it with any kind of topping or filling that you want and in any kind of pie crust. My husband made this for Thanksgiving and he topped it with Snickers candy bar. It was delicious!

Printable Recipe


Vanilla Pudding Pie Filling


1/3 cup flour
2/3 cup sugar
pinch of salt
2 cups milk
3 egg yolks
2-3 Tbsp butter
2 tsp vanilla
filling options: bananas, candy bars, cookies
pie crust (any kind)

Combine flour, sugar, salt, and milk and stir over medium heat until thickened. Stir in egg yolks. Stir in butter and vanilla. Let cool and add desired filling. Pour into pie crust and refrigerate until ready to serve. If you don't want the filling mixed with the pudding, you can pour the pudding into the crust and top it with desired ingredients.

Chocolate Toffee Pie

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Chocolate Toffee Pie

Double Layer Pumpkin Pie

Nothing says fall more than pumpkin pie. I absolutely love pumpkin anything. Pumpkin pie, pumpkin ice cream, pumpkin cookies. This recipe is an easier version of pumpkin pie. It's so simple and you don't have to bake it. It's completely low maintenance. Definitely a winner in my book.

Printable Recipe

Double Layer Pumpkin Pie
adapted from Kraft recipes

8 oz cream cheese, softened
1 cup plus 1 Tbsp milk, divided
1 Tbsp sugar
8 oz thawed cool whip, divided
1 pre-maid graham cracker crust
1 (15 oz) can pumpkin
2 pkgs. instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Beat cream cheese, 1 Tbsp milk, and sugar with a whisk until blended. Stir in half of cool whip. Spread into pie crust. Whisk together remaining 1 cup milk, pumpkin, pudding mixes, and spices for 2 minutes or until well blended. Spread over cream cheese layer. Refrigerate for 4 hours. Serve topped with remaining cool whip.

Serves 8

Mint Chocolate Chip Pie

I used to work at Winger's a long time ago when I was still single. My favorite thing was their Asphalt Pie. This dessert is a lot like it. It is so easy to make. It takes just a few minutes to make and all you have to do is freeze it. So simple and delicious!!!

Printable Recipe

Mint Chocolate Chip Pie


25 Oreo cookies, crushed
1 container (1 1/2 qt.) mint chocolate chip ice cream, softened
1 container (8 oz) cool whip, thawed
caramel topping

Line a 13x9 pan with foil. Sprinkle crumbs evenly on the bottom of the pan. Spread ice cream evenly over the crumbs. Spread cool whip on top of ice cream. Freeze for 3 hours. When ready to serve, lift dessert from pan using the ends of the foil. Cut into squares and serve with caramel topping.

Makes 16 squares

Chicken Pot Pie

I love chicken pot pie but I've never had a recipe that I loved. I saw this recipe on Mel's Kitchen and I thought I'd give it a try. It was so good! Thanks Melanie!!!

Printable Recipe

Chicken Pot Pie
2 Tbsp olive oil
2 cups cubed chicken
1/2 cup chopped onion

1 cup sliced carrots

1 1/2 cups cubed potatoes

1 cup frozen peas

1 can cream of chicken soup

1/2 can milk

1/2 tsp crushed thyme

1/4 tsp pepper

1 Tbsp butter

pastry for pie crust (can use refrigerated or frozen, I used 2 crusts so I could have one on the bottom and one on the top)

Heat olive oil in a large skillet. Add chicken and season with salt and pepper. Cook for about 5 minutes, then add onions and cook until chicken is cooked through.

Boil carrots and potatoes until barely tender, about 5 minutes. Drain and return to pot. Add chicken mixture, peas, soup, milk, thyme, pepper, and butter. 

Roll out pie crust into 9-inch pie dish. Press down. Cut off any excess on the sides. Pour chicken mixture into pie dish. Roll out pie crust over pie dish and seal. Cut three 3" slices down the center. Brush with milk. Bake at 350 for 45-55 minutes until crust is golden brown.