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Mmmmmmmm. Pie! I love pies any time of year, but there's just something about the season between Halloween and Christmas that is the PERFECT time for pies. Fruity, creamy, even meat and veggie--it seems that they are easy, delicious, versatile and you can always justify having just one more piece. The best thing is that it's usually a family favorite, and there are many pie recipes out there that kids can make with minimal supervision. My daughter has a Thanksgiving tradition of choosing a pie recipe for her to make (mostly) on her own. I stumbled across this recipe recently, and although we haven't tried it yet, I'm going to suggest it to my daughter.

Crumble-Topped Pumpkin Pie

What you need:

• 1 1/4 cup cold milk
• 1 cup canned pumpkin
• 2 packages (4 servings) Jell-O Cheesecake Flavor Instant Pudding & Pie Filling
• 1 teaspoon pumpkin pie spice
• 1 (8 ounces) whipped topping, divided in half
• 1 graham cracker pie crust (6 ounces)
• 1/4 cup chopped walnuts
• 2 tablespoons brown sugar
• 1 teaspoon butter or margarine

What you do:

1. Add milk to pumpkin in a large bowl and stir with a wire whisk until blended thoroughly.
2. Add pudding mixes and spice. Beat 2 minutes, and note that mixture will be thick.
3. Gently stir in half of the whipped topping.
4. Spoon mixture into pie crust. Refrigerate 4 hours or until set.
5. Meanwhile, place walnuts, brown sugar, and butter in a small microwavable bowl.
6. Microwave on HIGH 1 to 1 1/2 minutes or until hot and bubbly, stirring after 1 minute.
7. Cool. Sprinkle walnut mixture over pie just before serving.
8. Top each serving with a spoonful of the leftover whipped topping.

Serves 8

15 Minute Moment
Purchase some flower bulbs (such as daffodils or tulips) and pick a special spot in the flower bed to plant them. You'll both enjoy the early blossoms next spring.