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Mini Pumpkin Pies
These mini pumpkin pies are fun to make, easy to eat, and who doesn't love eating an entire pie? Made with prepared pie dough and a simple pumpkin filling, these mini pies are a must for Thanksgiving dessert! Dust with powdered sugar or add a swirl of fresh cream on top.
Vanilla Pumpkin Pie
This pumpkin pie recipe is my husband's favorite. It's less spicy than traditional pumpkin pies, so you can really taste the pumpkin flavor!
Fresh Pumpkin Pie
This is a fresh pumpkin pie recipe using fresh garden pumpkins. It is best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin purée in any recipe that calls for canned pumpkin.
Signature Pumpkin Pie
The reviews are in — everyone is raving about this fabulously easy signature pumpkin pie.
No-Bake Pumpkin Cheesecake
This no-bake pumpkin cheesecake is creamy, sweet, and easy to make. The flavor develops as it chills, highlighting the pumpkin.
Pumpkin Pie with Maple Mascarpone Swirl
Jesse Szewczyk's take on our basic pumpkin pie adds a complex, autumnal flavor with just four ingredients.
Pumpkin Pie with Vanilla Meringue
Michelle Lopez uses "next-level whipped cream" to make her pumpkin pie a showstopper.
Pumpkin Pie Squares
This pumpkin pie squares recipe includes an oatmeal crust, pumpkin custard, and a chopped nut topping.
Miraculous Canadian Sugar Pie
The lovely regional specialty is truly miraculous. This version of sugar pie forms its own yummy crust, which is distinctively different and a tasty treat on its own! One-bowl easy and prepared in less than 10 minutes! A little slice of Quebecois heaven awaits!
Easy Hong Kong Style Egg Tarts
The contrast between the crisp tart shells and the rich, creamy custard makes these Chinese egg tarts an irresistible treat, bringing back memories of childhood in my mom's kitchen.
No Crust Coconut Pie
This pie is yummy and makes it's own crust. It usually lasts only a day at our house when I make it.
Sugar Cream Pie
This is a delicious sugar cream pie which cooks the filling prior to being put in a baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask me for the recipe!
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