Deep-Dish Pumpkin Pie

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 butter or margarine, cut into small pieces
1 cup chopped nuts
1 (15-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°F. In medium bowl, combine flour and sugars; cut in butter until crumbly. Stir in nuts. Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of greased 12x7-inch baking dish.
In large 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. Store leftover covered in refrigerator.

CARROT CAKE WITH LEMON CHEESE

1 c. raisins
Boiling water
2 1/3 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 c. Crisco
3 eggs
3/4 c. milk
2 c. shredded carrots
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Cover raisins with boiling water; let stand 5 minutes; drain. In small bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk. Beat 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured pan (13 x 9 inch). Bake 35 minutes. Cool completely. Frost with Lemon Cream Cheese Frosting.

FROSTING:

1 (14 oz.) can Eagle Brand condensed milk
2 egg yolks
3 tbsp. lemon juice
1 tsp. vanilla
Yellow food coloring
1 (8 oz.) pkg. cream cheese

In heavy saucepan, combine milk, egg yolks, lemon juice and cook over medium heat stirring rapidly until thickened for 5-7 minutes. Stir in vanilla and food coloring. Chill at least 2 hours. In small bowl beat cream cheese until fluffy. Gradually beat in lemon mixture until smooth.

CRANBERRY FREEZE

1 can whole cranberry sauce
1 can crushed pineapple, drained
1 can Eagle Brand milk
1/4 c. lemon juice
Nuts
1 (8 oz.) Cool Whip

Freeze.

APRICOT CHEESECAKE

1 can (30 oz.) apricot halves, drained, reserve syrup
1 envelope unflavored gelatin
2 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 tbsp. lemon juice
1 (4 1/2 oz.) whipped topping

Combine 1/2 cup syrup and gelatin. Stir over low heat until dissolved. Blend apricots in blender. Combine apricots and gelatin mixture. Beat cheese, milk and lemon juice. Stir in apricot mixture. Fold in whipped topping. Pour into graham cracker crust