Rich with pumpkin ... pie crust into a pie pan, whisk together the filling ingredients, pour the mixture into the crust and bake to perfection. You won’t find an easier, more delicious recipe ...

she recommends garnishing the refrigerated pie ahead only if it's to be eaten in one sitting. "For a crowd, I'd garnish each slice individually." Following is the winning recipe. Press pie crust ...

Ah, the classic pumpkin pie ... plastic wrap, and refrigerate for at least 30 minutes. Roll Out the Dough: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the dough to fit a ...

This pumpkin pie recipe hails from cookbook author Rebecca ... serve salads for dinner Roll out the crust and transfer it to a 9-inch pie pan. Trim and flute the edge. Spread the pumpkin filling ...

Deep burnt orange in color and fragrant with cinnamon and nutmeg, pumpkin pie is the iconic dessert of Thanksgiving. This recipe sticks ... Blind-bake the crust: On a floured work surface, roll ...

Pour the filling into the crust ... not using sweetened condensed milk, which is thicker and much sweeter; the two ingredients are not interchangeable. These pumpkin pie bars can be refrigerated ...

No matter how you slice it, a pie’s still a pie. But for those who prefer rectangular slices over triangles and are baking for a larger group of people, a pumpkin slab pie may just be the ...

Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape.) ...

You won’t find an easier, more delicious recipe for your holiday table. Here's what you need for this pumpkin pie ... refrigerated for 24 hours before serving. You can also prepare the crust ...