Eggs, sugar, cream, and canned pumpkin: all basic building blocks for a good, from scratch pumpkin pie. But though it comes naturally to reach for that aluminum can full of puréed pumpkin flesh ...

This boozy pumpkin pie with a cream cheese swirl makes the cut. The crust has classic butter-rich flavor, but the lard makes it extra-flaky. Lard is the key to this unbelievably flaky, ...

It smells right down the middle of pumpkin and pie spices. It pours, well, I don't know because I'm drinking this out of the can at a Wisconsin-Whitewater football tailgate.

Pumpkin cheesecake is a classic dessert for the holidays and for good reason. It's delicious, creamy, and festive and a perfect alternative to traditional pumpkin pie. While it may appear to be ...

Preparation. Step 1. Place a rack in middle of oven; preheat to 400°. Line pan with 2 large overlapping sheets of parchment paper, creasing and crunching as needed so parchment comes at least 2 ...

Wow holiday guests with a pumpkin cheesecake. If you baked a pumpkin pie and find yourself with half of a 30-ounce can of pumpkin left over, try this recipe for delectable pumpkin cheesecake from ...

This pumpkin pie from Eat Voraciously writer Daniela Galarza is extra-smooth and silky, thanks to a few tricks. Get the recipe. 7 pie crust tips for tender, flaky results every time ...

1/4 teaspoon ginger. 2 tablespoons (28g) light brown sugar, packed. 4 tablespoons (57g) unsalted butter, melted. 1/4 teaspoon table salt. Cheesecake filling ...

Heat the oven to 375 degrees. Tear off a sheet of parchment paper, wad it into a ball, then unfurl and flatten it. Place the sheet over the frozen pie crust, then fill it to the top (about 4 cups ...