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A pressed crust mixed in the pan makes this dairy-free, soy-free pumpkin pie a snap to prepare.
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Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter and sugar over the crackers, and bake.
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Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.
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Packed with pumpkin and gooey chocolate, and rolled in a spicy cinnamon-sugar and white chocolate, these soft and chewy cookies scream fall!
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These dense, buttery pound cakes are topped with stars and stripes of lightly sweetened whipped cream and fresh berries.
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This recipe is by R. W. Apple Jr. and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Excellent with coffee or tea, this moist cake has lots of crisp, salty, buttery crumbs on top.
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A spiced pumpkin roulade is filled with cream cheese frosting for a cake the whole family will love.
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Get Death by Chocolate Cupcakes Recipe from Food Network
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