• 2 (9 inch) unbaked pie crust
• 2 eggs
• 1 1/3 cups sour cream
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 pinch salt
• 1/3 cup all-purpose flour
• 3 cups raspberries
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup chopped walnuts
• 1/4 cup butter, chilled

Directions
Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts.

Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly.

Directions
Mix all filling ingredients together and pour equal amounts in unbaked pie shells. Bake at 325 for 50 minutes. — Makes 4 pies To Freeze: Cool.

Wrap well in aluminum foil. To Serve: Thaw and enjoy.

Makes 4 pies

Directions
Preheat oven to 250F.

To make crust, mix cracker crumbs and brown sugar in bowl. Melt butter and add to mixture. Mix thoroughly.

Spray 9″ spring form pan with Pam spray.
Place crumbs into pan. Press firmly against bottom and three-quarters of the way up the sides of pan.
To prepare pie, place the eggs into a bowl and using a wire whip, beat the eggs lightly.
Add light brown sugar, salt, cinnamon, ginger and cloves to the beaten eggs. Use the wire whip and mix until all the ingredients are evenly blended and the eggs are foamy. Use a rubber spatula to scrape the sides of the bowl.
Add the pumpkin puree and sour cream, and mix with the wire whip until everything is blended.
Slowly add the evaporated milk while mixing with the wire whip.

Pour filling mixture into the prepared Graham cracker crust.
Place the pie on a baking sheet and bake in preheated oven at 250ºF for two to three hours. Check by inserting a toothpick in center. When it comes out clean, the pie is done.
Transfer pie to rack and cool.

Cinnamon Creme Anglaise
Place the Vanilla Pudding powder in a large stainless steel mixing bowl. Pour water over the powder. Mix with a hand mixer on low speed for one minute.
Using a rubber spatula, scrape the sides of the bowl. Turn the mixer on high speed and mix for three more minutes.
Using a rubber spatula, scrape the sides of the bowl. Turn the mixer on low speed and slowly pour in the cream and then the Amaretto and cinnamon, while constantly mixing. Mix until thoroughly blended and smooth.
Heat the Cinnamon Creme Anglaise in the microwave for 10 seconds. Pour it over the pie and top with a tower of whipped cream.