For the pumpkin, a turned to the Sara Lee box my mom had in her freezer for the baking directions. It turned out perfectly.
To bake a frozen pumpkin pie, take the unbaked pie directly from the freezer to a 425 degree oven (don’t defrost). Bake for 15 minutes. Then reduce the heat to 350 degrees and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean.
The Dutch Apple Pie was a bit trickier (thank goodness I had two because I burnt the first one).
Just like the pumpkin pie, you want to take the apple pie directly from the freezer to the oven. Bake for 50 minutes at 375 degrees or until the top is golden brown. Note: Don’t put the pie directly on your oven rack. Place it on a pizza pan or large cookie sheet to catch any drips. Your oven will thank you.
I still have some leftover pumpkin and a pie shell, so I’ll definitely be doing another pumpkin pie this year (who says it’s just for Thanksgiving?) but I really plan on wowing friends and relatives this Christmas with a homemade Fruitcake Trifle (which I spotted in the December issue of Better Homes & Gardens). Now that is going to be a dessert to remember.
Question: What are your favorite Christmas sweets?