This Pumpkin Pie with homemade crust is buttery and flaky, but still crisp and the filling tastes flavorful, light and creamy with the addition of cream cheese.
Pumpkin bars are a dessert I make every fall. As soon as cans of pumpkin begin to arrive on the store shelves, I grab a few so that I can start my fall baking.
This recipe was developed for two but is easily doubled or tripled as needed for a hungry crowd.
The gluten-free cake is made in the microwave and flavored with hazelnut coffee.
An easy recipe for mini pumpkin pies made in a muffin pan. The perfect dessert for when only need to serve a few people.
Mini pumpkin cheesecakes made in a muffin pan. This recipe makes 4 perfect, creamy rich pumpkin cheesecakes.
Sometimes you just need two servings of pie, you don’t need a whole pie. This recipe tastes just like pumpkin pie because it is, just without the crust.