No Bake Pumpkin Pie

I was recently talking to a friend on facebook who is going to have to spend Thanksgiving in Mexico. She said, "What I wouldn't give for a slice of pumpkin pie". She said you can't buy them there and there was no oven to bake in where she was. So.... I started my search. I found these two recipes that I plan to try myself.

Simple No Bake Pumpkin Pie

Ingredients

    4oz Cream Cheese Softened
    1 Tablespoon Sugar
    1 Tablespoon Milk
    8oz Prepared Cool Whip Whipped 
    Topping
    1 Prepared Graham Cracker Crust
    2 Small Boxes Instant Vanilla Pudding Mix
    1 Cup Cold Milk
    1 Can 15oz Pumpkin
    1 Teaspoon Ground Cinnamon
    1/2 Teaspoon Ground Ginger
    1/4 Teaspoon Ground Cloves

Instructions

1. In a small mixing bowl, combine the cream cheese, sugar and milk (tbspn) until blended well. Fold in 1 1/2 cups cool whip whipped topping. Spoon the mixture into the graham cracker crust.

2. In a large mixing bowl whisk your cold milk and instant vanilla pudding mixes for at least 2 minutes. Let the mixture stand for 2 minutes or until soft-set. Stir in the 15oz pumpkin, cinnamon, ginger and cloves.

3. Spread the pudding mixture evenly on top of the cream cheese mixture. Top off with the remaining whipped topping.

4. Place in the fridge and allow to cool for at least three hours. Serve and enjoy!

Topping Suggestions
Chopped nuts, caramel sauce, pecans, dried cranberries.

If you need nutritional info, go to squidoo.com and search for Simple No Bake Pumpkin Pie Recipe.

    Serves: 6 - 8 People
    Prep Time: 20 Minutes
    Total Time: 3 Hours (Chill Time) 20 Minutes

I found this one on Massage Envy Magazine

Slow-Cooker Pumpkin Pie

Prep time: 15 minutes
Cook time: high for 3 to 4 hours; low for 6 to 7 hours
Servings: 6
Ingredients:

1 15-oz. can solid-pack pumpkin
1 12-oz. can evaporated milk
¾ c. white sugar
½ c. biscuit mix
2 eggs
2 Tbsp. butter, melted
2 tsp. vanilla extract
2½ tsp. pumpkin pie spice
Whipped topping and ice cream, optional
Directions:

Spray a 4-quart slow cooker with nonstick cooking spray and set aside.

Place pumpkin in a bowl and stir until creamy. Gradually stir in evaporated milk. Add remaining ingredients and mix until blended and smooth. Pour batter into prepared slow cooker. Cover and cook on high for 3 to 4 hours or 6 to 7 hours on low. Check halfway through. Like the traditional version, your crustless pumpkin pie is done when a knife inserted in center comes out clean. Spoon cooled dessert into glasses and top with whipped topping, ice cream or both!

Bread Pudding

What you need:

8 eggs, beaten
4 cups milk
2/3 cup light brown sugar sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 cups dry French bread cubes
2/3 cup raisins (optional)

What you do:

   1. In a mixing bowl, beat together the eggs, milk, sugar, cinnamon, nutmeg and vanilla.
   2. Place the dry bread cubes in the Crock Pot.
   3. Pour the egg mixture over the bread and stir in the raisins.
   4. Cover; cook on High for 2 1/2 - 3 hours.


*This recipe is also good with 1 cup unsweetened coconut milk and 1/2 cup firmly packed sweetened coconut flakes.

**Mix 1 cup confectioners sugar, 1/4 teaspoon vanilla and enough milk or water just to moisten. From a knife or teaspoon drizzle over each individual serving.

OR

Sauce:

2 tablespoons all-purpose flour
1 large can evaporated milk * **
1/2 stick butter
1 cup sugar
1 teaspoon vanilla extract

Combine all ingredients in a saucepan and cook over low heat, stirring until thickened.

*   1 pint half-and-half can be used.
** for a richer sauce use condensed milk.

Best served warm.

Lemon Garlic Turkey Breast

1-3 lbs turkey breast

1/2 cup lemon juice

6 minced garlic cloves

1/4 tsp dried parley

1/4 tsp dried tarragon

1/4 tsp dried rosemary

1/4 tsp dried sage

1/4 tsp salt

1/4 tsp fresh, ground black pepper

1/2 cup white wine

Place the turkey breast in the crock pot. In a small bowl, combine the lemon juice, garlic, parsley, tarragon, rosemary, sage, salt, pepper and wine. Pour this sauce over the turkey breast. Cover: cook on low for 8 to 10 hours, or on High for 4 to 5 hours.  yields approximately 6 servings