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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin puree is stirred up with brown sugar, cinnamon, eggs, corn syrup and a bit of vanilla, and then it 's poured into a prepared crust. Chopped pecans are sprinkled over the top, and then the pie is popped into the oven to bake and set. Serve cool with great dollops of whipped cream.
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Get Pumpkin-Chocolate Chiffon Pie Recipe from Food Network
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Get Pumpkin-Chocolate Cream Pie Recipe from Food Network
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A fluffy, golden meringue sits atop a rich ice cream made of pumpkin, marshmallows, egg yolks, and fall spices in this elegant baked Alaska.
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Toffee, banana slices, and whipped cream are piled into a digestive biscuit crust in this simple British banoffee pie with few ingredients.
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You'll be reminded of trips to grandma's house with this pineapple meringue pie that's as easy to prepare as it is delicious.
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This is the Ultimate Holiday Dessert! As a kid I rememeber the smell of mom's sweet potato casserole cooking in the oven, and a house full of friends and family...
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A classic Southern banana pudding pie recipe, made with fresh bananas, a cooked custard, and vanilla wafer cookies, under a meringue topping.
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Apple pie just got even better with this awesome recipe for apple pie cookies made with brown sugar and nutmeg with homemade cinnamon glaze.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites