BEST Pumpkin Pie

1 (8 oz.) package cream cheese, softened

2 c. canned pumpkin, mashed

1 c. sugar

1/4 t. salt

1 egg PLUS 2 egg yolks, slightly beaten

1 c. half-and-half

1/4 c. melted butter

1 t. vanilla extract

1/2 t. cinnamon

3/4 t. pumpkin pie spice

1 unbaked pie crust

Whipped cream for topping

Preheat oven to 350*. In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla and pumpkin pie spice, and beat until incorporated. Pour the filling into the prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each pieces with a generous amount of whipped cream.

Recipe from Paula Deen and modified by my culinary-genius-of-a-sister-in-law, Kelli

Chilled Fruit Pie

1 cooked pie crust

3/4 c. sugar

1 c. water

2 T. corn starch
1/4 t. salt

chilled fruit (strawberries, peaches, nectarines)

Sweetened, heavy whipping cream (for topping) 

Combine sugar, water, salt, and corn starch in a sauce pan. Cook on medium-high heat until mixture has boiled for three consecutive minutes. Be careful not to over-stir the mixture, but don't allow it to burn on the bottom of the pan. Allow the gel mixture to cool. Slice fruit and place in a cooked pie crust. Pour gel mixture over fruit and top with whipped cream. Serve immediately.
**NOTE: This gel filling makes enough for TWO pies**

Recipe from my mom (who got it from her mom)

Angel Pecan Pie

3 egg whites, beaten stiff
1 c. sugar
1/4 t. baking powder
1 t. vanilla
6 graham crackers, crushed to crumbs
1 c. chopped pecans

Beat egg whites until stiff and carefully fold in remaining ingredients (yes, the whites will deflate, but be gentle anyway). Spread mixture into greased pie tin and bake @ 350 for 25 minutes. Allow pie to cool to room temp on stovetop/counter. Refrigerate a bit so the center “sets.” (Although this isn’t entirely necessary, it does cut a bit easier). Top with whipping cream.

Recipe from my awesome mom, Carolyn (who got it from my awesome Grammy, Marilyn)!