If you're making pumpkin pie, don't worry if you have some filling left over from your can after the pie's in the oven. With these delicious recipes, you'll be able to use up every bit of that ...

Embrace the flavors of fall with this decadent Pumpkin Pie Crisp! Combining the velvety richness of pumpkin pie filling ...

For this recipe, you will need a round metal pie tin with ... Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set ...

Pour the pumpkin filling into the pie crust, and bake for one hour ... temperature with the pecan-caramel sauce and sweet cream. (Recipes below). For the pecan-caramel sauce: Heat the sugar ...

Making a simple yet tasty no-bake pie crust just got even easier. Here's how to use your freezer for delicious results.

Preheat the oven to 190°C. Bring a large pan of boiling water to boil and add the pumpkin, cooking until tender enough to easily stick a knife or fork through the flesh. Drain and place in a ...

The gourd is "sealed" with a crispy crumple of buttered phyllo dough, the perfect contrast to the creamy filling. This stuffed pumpkin recipe is pumpkin dressed to impress. The French heirloom ...