Bailey's Pumpkin Pie with Gingersnap Crust and Spiked Whipped Cream

My family had Thanksgiving early this year. There were 4 different kinds of Pumpkin Pie to choose from. This one was, by far, the most popular.
 

Crust:
1 3/4 cups Gingersnap Cookie crumbs (Mi-Del brand cookies work great for this)
2 1/2 Tbsp melted Butter
2 Tbsp Sugar

Filling:
1 1/2 cups Pumpkin
3/4 cup packed Brown Sugar
1 Tbsp Cornstarch
1 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1/4 tsp Salt
1 tsp Vanilla Extract
2 Eggs, beaten
1 (12 ounce) can Evaporated Milk MINUS 2 Tbsp
2 Tbsp Bailey's Irish Cream (original flavor)


Preheat oven to 325 F.
For crust:
Combine cookie crumbs, sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.

For filling:
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, milk and Bailey's. Whisk until combined.
Pour into crust. Bake at 325 F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool. Serve chilled with Spiked Whipped Cream.

Spiked Whipped Cream:

Whip together 8 oz Heavy Whipping Cream, 2 Tbsp Sugar and 1-2 Tbsp Bailey's Irish Cream (to taste) until soft peaks form. (Try not to eat it all with a spoon)

Cheesy Bacon Green Bean Casserole

I never liked green bean casserole until I tried this. It's so good.


1 (10 ounce) can condensed cream of mushroom soup
3 ounces Velveeta, cubed
2 tablespoons real bacon bits
1 (4 ounce) can mushroom stems and pieces, drained
2 (15 ounce) cans cut green beans, drained
1 (2.8 ounce) can French-fried onions

Preheat the oven to 325.
Heat the cream of mushroom soup, Velveeta and bacon in a medium saucepan over medium heat. Stir until cheese is completely melted. Remove from the heat. Stir in the mushrooms and the green beans until evenly coated. Pour the mixture into a casserole dish and top with the fried onions.
Bake for 25 to 30 minutes, until heated through and bubbly. Check the last few minutes of cooking to make sure the onions aren't getting too brown.