It's Pie Time, Y'all

It's that wonderful time of year. Pies in the oven ... the smells of harvest and comfort. Here are two lovely pies to keep you warm this season. (From the Butterball Kitchen)

Easy No-Bake Pumpkin Pie

Make this creamy no-bake pumpkin pie a new tradition in your house this holiday season

1 unflavored gelatin

1/3 cup water

1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoons pumpkin pie spice
2 cups whipped topping

1 large (10 inch, 9 ounce) graham cracker pie crust

Sprinkle gelatin over water in small saucepan. Let stand 1 minute. Cook and stir on low heat until gelatin dissolves.

Combine pumpkin, sweetened condensed milk and pumpkin pie spice with wire whisk until well blended. Stir in gelatin mixture. Let cool 10 minutes. Gently stir in whipped cream.

Pour mixture into crust. Chill at least 3 hours, or until set. Cut pie into 10 slices.

 
Southern Pecan Pie with Toffee Crunch

Traditional Pecan Pie with a Crispy Sweet Twist

1 (from 15 ounce package) refrigerated pie pastry
1 1/4 cups dark corn syrup
4 eggs, lightly beaten
1 1/2 cups pecans, halved
1/4 cup butter, melted and cooled slightly
2 teaspoons pure vanilla extract

1 cup toffee pieces, divided

1 tablespoon flour

Preheat oven to 350°F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge.

Combine corn syrup, eggs, pecans, butter and vanilla in a medium bowl. Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture. Pour entire mixture into pie pastry.

Bake for 40 to 45 minutes, or until knife inserted in the center comes out clean. Remove pie from the oven and place on a cooling rack. Immediately sprinkle remaining 1/3 cup of toffee pieces over the top. Cool completely before serving.