Pumpkin Pie With Nilla Wafer Crust Food

INDIVIDUAL PUMPKIN PIES

Steps:

• Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
• Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
• Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
• Cool a minimum of 1 hour before serving. Garnish as desired.

NILLA WAFER PIE CRUST RECIPE

Steps:

• Preheat oven to 350°.
• Using a food processor, pulse the Nilla Wafers until they form fine crumbs. Transfer to a bowl and add the sugar, melted butter and cinnamon (optional).
• Mix well until the mixture resembles wet sand and keeps its shape when squeezed in your hand.
• Scoop the mixture into a 9" pie plate and press it in evenly, getting the sides even and then pressing the remaining crumbs into the bottom. You can use the back of a spoon, flat bottom of a measuring cup or even you hands.
• Bake in a preheated oven for 12-14 minutes, or until it becomes very lightly golden brown.
• Remove from the oven and cool completely before using. Enjoy!

PUMPKIN PIE WITH NILLA WAFER CRUST

Steps:

• Generously grease a 9-inch pie pan with butter.
• Combine the Nilla Wafers, milk powder, sugar, and salt in a food processor and pulse until the cookies form fine crumbs. Transfer to a large bowl.
• Combine the butter and cream in a small saucepan and place over medium heat. Cook, stirring occasionally, until the butter has melted.Pour into the bowl with the cookie crumbs and stir until the mixture resembles wet sand.
• Transfer the crust mixture to the prepared pan. Use your hands to press it firmly into the bottom and sides of the pan.
• Transfer to the oven and bake until just starting to turn golden brown, about 9 minutes. Transfer to a wire rack and let cool for at least 10 minutes.
• In a second large bowl, whisk together the eggs, then whisk in the evaporated milk until smooth. Add the pumpkin purée, sugar, cinnamon, ginger, allspice, vanilla, and salt. Continue to whisk until the mixture is completely uniform.
• Carefully pour the filling into the prepared and cooled pie crust until it reaches the top. There may or may not be a little left over. Either is okay!
• Carefully transfer the pie to the oven and bake until a fork inserted in the center comes out clean, about 45 minutes.
• Cool the pie on a wire rack for 30 minutes before transferring to the refrigerator. Chill for at least 6 hours or, ideally, overnight. Serve topped with freshly whipped cream.

MUD PIE WITH VANILLA WAFER & PECAN CRUST

Steps:

• PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
• REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.

VANILLA WAFER PIE CRUST

Steps:

• Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.