A gingersnap cookie crust, spiced pumpkin cheesecake filling and whipped cream cloud topping make this heavenly fall dessert absolutely irresistible. Even the most devout pumpkin pie purists will be converted!
With fall in the air and fresh pumpkins in the patch, a soup with plant-based protein is definitely on the menu.
Update classic pumpkin pie -- a smooth, creamy fall favourite -- with our special decorative flourish. Easy to make by following our step-by-step instructions, dark pumpkin pie and its variations with ginger or honey taste as luscious as they look.
From the first crunch of the crackle topping to the last bite of the creamy pumpkin custard, this sinfully pleasing dessert makes a splendid ending to a fall dinner.
Instead of an icing, these pumpkin pie-spiced muffins are dressed up with a complementary maple spread. In a hurry? Omit spread and serve as is or with butter.
These single-serving-size pumpkin pies are a fun and easy-to-assemble take on the classic Thanksgiving dessert. Make a double batch for a large crowd and watch them disappear!
Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling.
Transform leftover pumpkin purée into a speedy five-ingredient dessert that's sure to become your full-fledged fall obsession.
A classic mousse can be fussy to prepare properly, but our easy no-cook method uses a food processor to whip pumpkin, yogurt and cream into a silky-smooth (and foolproof!) treat. Crumbled amaretti cookies add a satisfying crunch.
As a lover of pumpkin and pasta it seemed like a natural fit. I love the flavour that roasting bring out in many ingredients. It's the simplicity of this dish that makes it extraordinary. I usually serve it with a spinach, mushroom, and red onion salad.
