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These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.
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An Asian-inspired riff on pumpkin seeds with a little heat from the wasabi.
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Lots of spices and brown sugar gives this pumpkin pie a rich, deep flavor. This recipe is generous enough to make two pies.
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It tastes like you spent hours stirring and baking, but all the yummy ingredients -pumpkin, sugar, eggs, milk and spices -are simply blended in a bowl, and then poured into a pastry-lined pie shell. It bakes up golden and delicious.
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Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious.
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For this delicious version of the classic, milk is stirred into the pumpkin puree, so that it 's a bit lighter than others. And if you want to make it with low-fat milk, that would work, too. This recipe makes enough filling for two 9-inch pies.
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Get Pumpkin-Pie Parfaits Recipe from Food Network
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Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
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Get Pumpkin Seed Brittle Recipe from Food Network
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Transform all the ingredients for pumpkin pie into a muffin for a festive breakfast treat or snack during the holiday season.
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These festive holiday cookies have just the right amount of pumpkin and spice.
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This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.