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This recipe, a cross between pumpkin and apple pie (plus wine!), dates back to the 1670s. The pumpkin gets fried in butter and layered over sliced apples in a store-bought (or homemade) crust.
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The combination of pumpkin pie filling, pumpkin spice syrup, and reposado tequila creates a beautiful autumnal blend. The aged tequila adds a rich brown sugar flavor that mixes perfectly with the ...
Slice of pumpkin pie with whipped cream. By the time Amelia Simmons had published American Cookery, the first American cookbook, in 1796, pumpkin pie had evolved into a form similar to the pumpkin pies of the modern day. American Cookery included two recipes for "pompkin pudding" baked in pie crust. While early pumpkin pies were made like fruit ...
This maple pumpkin pie with a gluten-free crust, from Walker’s new cookbook, Celebrations, lets her have her dessert and eat it too. Get the recipe: Maple Pumpkin Pie Baking Beauty
Corn syrup is a traditional ingredient that gives the filling its signature smooth texture and sweetness, though some recipes use honey or maple syrup. The highlight, though, is the layer of ...
This potluck-friendly recipe takes apple pie to a whole new level with layers of both Granny Smith and Honey Crisp apples, a crumbly streusel topping, and a sweet maple glaze. It'll be hard to ...
Rosemary Black, Pie-Off judge and contributing editor, says, "There was a nice, hearty chewiness to this pie thanks to the oatmeal and coconut, and the maple syrup gave it an extra mellow finish.
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