Pies – Tessie's Table https://tessiestable.com From my table to yours Fri, 24 Oct 2025 15:26:12 +0000 en-US hourly 1 https://tessiestable.com/wp-content/uploads/2023/11/cropped-Wordpress-32x32.png Pies – Tessie's Table https://tessiestable.com 32 32 Sweet Pumpkin Recipes to Try This Fall https://tessiestable.com/sweet-pumpkin-recipes-to-try-this-fall/ https://tessiestable.com/sweet-pumpkin-recipes-to-try-this-fall/#comments Tue, 16 Sep 2025 22:28:25 +0000 https://tessiestable.com/?p=89228

If you’re searching for Sweet Pumpkin Recipes to Try This Fall, you’ve just hit the...

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Collage of sweet pumpkin recipes to try this fall with images of treats including Rice Krispie pumpkins with green candy stems, pumpkin cheesecake bars with caramel, pumpkin pie slice, pumpkin parfait, cinnamon rolls with icing, hand pies with glaze, and pumpkin roll cake. Text overlay reads 12 Pumpkin Recipes to Try This Fall.

If you’re searching for Sweet Pumpkin Recipes to Try This Fall, you’ve just hit the jackpot. This collection includes everything from classic pumpkin pie to fun no-bake treats and cozy fall bakes. These easy recipes are perfect for Thanksgiving desserts, weekend baking projects, or when you just need an excuse to crack open another can of pumpkin purée.

Looking for more festive fall ideas? Be sure to check out my 10 Easy Halloween Treats to Make This October . It’s packed with fun no-bake snacks, cute Halloween desserts, and party food everyone will love.

Easy Pumpkin Pie

Pumpkin pie with a fork bite.
Phot credit: Tessie’s Table.

You can’t go wrong with the ultimate fall dessert: a classic homemade pumpkin pie. This one has a creamy, spiced filling and a thick, crimped crust that holds its shape. It’s easy to make and a total must for any Thanksgiving dessert table.

→ Make your next pie night extra special with this Easy Pumpkin Pie Recipe

Pumpkin Roll

Pumpkin Roll Cake by Tessie's Table.
Photo Credit: Tessie’s Table.

This soft pumpkin sponge rolled with cream cheese filling is as fun to make as it is to slice into. It’s the kind of dessert that looks impressive but is surprisingly simple once you get the hang of the roll. Great for fall parties and holiday dinners.

→ Roll into pumpkin season with this Classic Pumpkin Roll Recipe

Pumpkin Milkshake

Pumpkin Milkshake with caramel saucecand an orange straw.
Photo Credit: Tessie’s Table.

This creamy milkshake blends vanilla ice cream and pumpkin purée with a hint of spice. It’s a no-bake dessert that’s ready in minutes and tastes just like fall in a glass. You can even top it with whipped cream and crushed graham crackers for a pie-style finish.

→ Cool off with this easy Pumpkin Milkshake

Pumpkin Cinnamon Rolls

Maple Cream Cheese Frosting being spread over Pumpkin Cinnamon Rolls.
Photo Credit: Tessie’s Table

These soft, pillowy rolls are swirled with brown sugar and spice, then topped with a sweet glaze. The pumpkin in the dough makes them extra moist, and they’re perfect for a fall brunch or lazy Sunday bake.

→ Bring the smell of fall to your kitchen with these Pumpkin Cinnamon Rolls

Pumpkin Hand Pies with Maple Glaze

Pumpkin Hand Pies by Tessie's Table.
Photo credit: Tessie’s Table.

Flaky hand pies filled with spiced pumpkin filling and drizzled with maple glaze. These little pockets are easy to grab and go. They’re great for bake sales, Thanksgiving treats, or making ahead and freezing.

→ Grab the recipe for these Pumpkin Hand pies

Rice Krispie Pumpkins

Front view of multiple Rice Krispie Pumpkins on a table with decorating ingredients in the background.
Photo Credit: Food Exit Recipes.

Classic marshmallow treats get a festive fall makeover in this easy no-bake recipe. Shaped into pumpkins with pretzel stalks and green icing leaves, they’re a fun one to make with kids and perfect for Halloween parties too.

→ Have some fun with these Rice Krispie Pumpkins

No-Bake Pumpkin Cheesecake Bars

Close-up of no-bake pumpkin cheesecake bar with a bite missing, showing creamy pumpkin filling, whipped cream, pecans, and caramel sauce.
Photo Credit: Fun Family Meals.

These creamy cheesecake bars sit on a spiced graham cracker crust and are loaded with pumpkin flavor. No oven needed, which makes them perfect when you want an easy dessert for fall without turning on the heat.

→ Chill out with these No-Bake Pumpkin Cheesecake Bars

Pumpkin Pie Cheesecake Cups

Pumpkin Pie Cheesecake Cups by Tessie's Table.
Photo Credit: Tessie’s Table.

These layered cups combine the best of both worlds: pumpkin pie and cheesecake in a fun, individual dessert. With creamy filling and crunchy crust layers, they’re great for portioning out ahead of time for parties or potlucks.

→ Try something different with these Pumpkin Pie Cheesecake Cups

Pumpkin Pecan Waffles

Golden pumpkin waffles topped with whipped cream and chopped pecans, served on a scalloped plate with warm spices and fall decor.
Photo Credit: Food Exit Recipes.

Pumpkin and pecans come together in these fluffy waffles that are full of autumn flavor. Top them with butter and maple syrup or even whipped cream for a cozy breakfast treat.

→ Add a fall twist to breakfast with these Pumpkin Pecan Waffles

Starbucks Pumpkin Spice Latte (Copycat)

Glass mug of homemade pumpkin spice latte topped with whipped cream, set beside mini pumpkins on a cozy fall-themed background.
Photo Credit: My Rad Kitchen.

Skip the coffee shop and make your own pumpkin spice latte at home with real pumpkin and warm spices. This homemade version is smooth, cozy, and just as delicious. You can tweak the sweetness to your liking.

→ Sip on your favorite fall drink with this easy Starbucks Pumpkin Spice Latte recipe

Pumpkin Bread with Cake Mix

Two slices of moist pumpkin bread with cinnamon and nuts on a speckled cream plate, surrounded by pumpkins, pinecones, and cinnamon sticks.
Photo Credit: Hungry Whisk.

This shortcut pumpkin bread uses cake mix as a base, which makes it super quick and still soft and flavorful. Add chocolate chips or nuts to switch it up. It’s a go-to when you need something easy for fall mornings.

→ Get baking with this Easy Pumpkin Bread Recipe

Pumpkin Spice Cookies with Cream Cheese Frosting

Soft pumpkin spice cookies topped with fluffy cream cheese frosting and dusted with cinnamon, displayed on a white plate.
Photo Credit: Risa’s Family Kitchen.

These soft cookies are packed with pumpkin spice and topped with a thick swirl of cream cheese frosting. They’re festive, flavorful, and great for sharing at fall events or packing in lunchboxes.

→ Bake a batch of these Pumpkin Spice Cookies With Cream Cheese Frosting

Looking for something savory instead? Try my Pumpkin Chili with Beef, Veggies, and Bacon!

→ Explore savory pumpkin recipes here

Collage of sweet pumpkin desserts including pumpkin parfait with whipped cream, pumpkin cheesecake bars with caramel drizzle, pumpkin roll cake with cream cheese filling, and classic pumpkin pie slice. Text overlay reads Sweet Pumpkin Recipes with pumpkins in the design.

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]]> https://tessiestable.com/sweet-pumpkin-recipes-to-try-this-fall/feed/ 2 Hot Chocolate Pie https://tessiestable.com/hot-chocolate-pie/ https://tessiestable.com/hot-chocolate-pie/#respond Wed, 09 Oct 2024 12:00:00 +0000 https://tessiestable.com/?p=85171

This No-Bake Hot Chocolate Pie is a chocolate lover’s dream come true. It’s rich, creamy,...

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This No-Bake Hot Chocolate Pie is a chocolate lover’s dream come true. It’s rich, creamy, and captures all the cozy flavors of a cup of hot chocolate, but in pie form! Best of all, there’s no need to turn on the oven, making it an easy dessert for any occasion.

Hot Chocolate Pie by Tessie's Table.
Photo Credit: Tessie’s Table.

This pie is perfect when you want a decadent dessert without the fuss. It’s great for holidays, family gatherings, or just because you have a chocolate craving. The combination of instant chocolate pudding, melted chocolate chips, and fluffy Cool Whip creates a luscious filling that’s hard to resist. Plus, the chocolate cookie crust adds an extra layer of chocolaty goodness that’s simply irresistible.

Why you’ll love this Hot Chocolate Pie

  • Perfect for Any Occasion:
  • Whether it’s a family dinner or a festive celebration, this pie is always a hit.
  • Quick and easy:
  • With minimal prep time and simple ingredients, you can whip up a delicious dessert in no time.
  • Chocolate indulgence:
  • Satisfies any chocolate craving with its rich and creamy texture.
Over head picture of the Hot Chocolate Pie with whipped cream, marshmallows and shaved chocolate.

Chocolate Bliss in Every Bite:

In our house, this pie disappears almost as quickly as it’s made. The first time I served it, everyone went back for seconds. It’s become a family favorite because it’s so simple yet tastes like you spent hours making it. The combination of the crunchy chocolate crust and the silky filling is just irresistible.

Ingredients Needed for Hot Chocolate Pie

  • Chocolate cookie crumbs: These form the base of the crust. You can use crushed chocolate sandwich cookies or any chocolate wafer cookies.
  • Unsalted butter: Melted butter binds the cookie crumbs together for the crust.
  • Instant chocolate pudding mix: Provides the creamy chocolate foundation for the filling. Make sure to use instant pudding, not cook-and-serve.
  • Cold milk: Helps the pudding mix set properly.
  • Semisweet chocolate chips: Melted and added to the filling for extra chocolate richness.
  • Cool Whip: Gives the filling a light, airy texture. You can substitute with whipped cream if you prefer.
  • Vanilla extract: Enhances the overall flavor of the pie.
Ingredients for Hpt Chocolate PIe.

How to make Hot Chocolate Pie

**For more detailed instructions, please refer to the printable recipe card below.**

Melted butter and crushed oreos in a bowl.

Combine the chocolate cookie crumbs and melted butter in a mixing bowl and press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Mixing chocolate pudding in a bowl.

In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened.

Adding melted chocolate to the pudding mixture.

Fold in the melted chocolate chips and vanilla extract until fully combined.

Mixing cool whip into the chocolate mixture.

Gently fold in the Cool Whip until the filling is light, creamy, and fully combined.

Adding the chocolate mixture to the Oreo crust in a pie dish.

Pour the filling into the prepared crust and smooth the top with a spatula. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.

The Finished Hot Chocolate Pie with whipped cream , mini marshmallows and chocolate shavings.

Before serving, spread additional whipped cream, mini marshmallows, choclate shavings and serve with chocolate sauce.

Variations

  • Mint Chocolate Pie: Add a teaspoon of peppermint extract to the filling and garnish with crushed peppermint candies for a refreshing twist.
  • Peanut Butter Chocolate Pie: Swirl in half a cup of creamy peanut butter into the filling for a delicious peanut butter flavor. Or try this Peanut Butter Pie for something different.
  • Dark Chocolate Lover’s Pie: Use dark chocolate chips instead of semisweet for a richer, more intense chocolate experience.
  • S’Mores Pie: Top the pie with mini marshmallows and broil for a minute until they’re toasted. Sprinkle with crushed graham crackers.
Hot Chocolate Pie by Tessie's Table.
Photo Credit: Tessie’s Table.

Serving Suggestions

  • With Fresh Berries: Serve slices with a side of fresh strawberries or raspberries to complement the rich chocolate.
  • Drizzled with Caramel: Add a drizzle of caramel sauce on top for extra decadence.
  • Ice Cream On The Side: Serve with a scoop of vanilla ice cream for the ultimate dessert experience.
  • Holiday Dessert: Decorate with themed sprinkles or candies for special occasions.
  • Mini Pies: Make individual servings using a muffin tin for parties or gatherings.

Storage and Freezing

  • How should I store Hot Chocolate Pie?

    Store any leftover pie covered in the refrigerator for up to 4 days. Keep it tightly wrapped to maintain freshness.
  • Can I freeze Hot Chocolate Pie?

    You can freeze the pie for up to 2 months. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

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A delicious Hot Chocolate Pie with Chocolate sauce dripping down the sides with marshmallows on tip.

Tips & Tricks

  • Chill the crust: Make sure to chill the crust while preparing the filling so it sets properly and holds together.
  • Melt chocolate carefully: When melting the chocolate chips, do so gently to avoid scorching. You can use a microwave in 30-second intervals, stirring in between, or melt them over a double boiler.
  • Room temperature ingredients: Let the melted chocolate cool slightly before adding to the filling to prevent it from melting the Cool Whip.
  • Use real whipped cream: For a homemade touch, whip heavy cream with a bit of powdered sugar instead of using Cool Whip.
  • Decorate before serving: Add toppings like marshmallows or chocolate shavings just before serving to keep them fresh and appealing.
Recommended

More Sweet Treats

Hot Chocolate Pie by Tessie's Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I use homemade whipped cream instead of Cool Whip? Yes, you can substitute with an equal amount of homemade whipped cream. Just make sure it’s whipped to stiff peaks for the best texture.
  • What if I can’t find instant chocolate pudding mix? You can use regular cook-and-serve pudding mix as a substitute. Here’s what you’ll need to do:
  • Prepare the pudding: Cook the pudding mix according to the package instructions on the stovetop.
  • Let it cool: Allow the cooked pudding to cool completely at room temperature. You can speed this up by placing it in the refrigerator.
  • Proceed with the recipe: Once the pudding is completely cool, continue with the recipe by folding in the melted chocolate and other ingredients.
  • ***Keep in mind that using cook-and-serve pudding might result in a slightly different texture, but it should still be delicious.***
  • Can I use a store-bought crust? Absolutely! A pre-made chocolate or graham cracker crust works well if you’re short on time.
  • How do I melt chocolate chips safely? Melt them in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth. Alternatively, use a double boiler on the stovetop.
  • Can I add other mix-ins to the filling? Yes! Chopped nuts, mini marshmallows, or toffee bits make great additions to the filling.
  • Is there a substitute for chocolate cookie crumbs? You can use graham cracker crumbs or crushed digestive biscuits for a different crust flavor.
  • How long does it take for the pie to set? It needs at least 4 hours in the refrigerator, but overnight is even better for a firm set.
  • What’s the best way to slice the pie neatly? Use a sharp knife dipped in hot water and wiped dry before each cut for clean slices.
A slice of Hot Chocolate Pie being lifted out of the pie.
Print

Hot Chocolate Pie

No-Bake Hot Chocolate Pie with a creamy chocolate filling and cookie crust. An easy, no-bake dessert that’s perfect for chocolate lovers.
Course Dessert
Cuisine American
Keyword Creamy, Holidays, Kid Friendly, No Bake, Potluck
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 535kcal

Equipment

Ingredients

For the Crust:

  • 1 ½ cups chocolate cookie crumbs about 24 chocolate sandwich cookies, finely crushed
  • ½ cup unsalted butter melted

For the Filling:

  • 2 box instant chocolate pudding mix 3.9 oz each
  • 2 cups cold milk
  • 1 cup semisweet chocolate chips melted and slightly cooled
  • 1 container Cool Whip 8 oz, thawed
  • 1 teaspoon vanilla extract

Optional Toppings:

  • Cool Whip or whipped cream
  • Chocolate shavings, mini marshmallows, or chocolate sauce

Instructions

  • Combine the chocolate cookie crumbs and melted butter in a mixing bowl. Stir until the crumbs are fully coated with butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator while you prepare the filling.
  • In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened (about 2 minutes).
  • Gently fold in the melted chocolate chips and vanilla extract until fully combined.
  • Gently fold in the Cool Whip until the filling is light, creamy, and fully combined.
  • Pour the filling into the prepared crust and smooth the top with a spatula. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or until set.
  • Before serving, spread or pipe additional Cool Whip or whipped cream over the top of the pie, if desired. Garnish with chocolate shavings, mini marshmallows, or a drizzle of chocolate sauce. Slice and enjoy!

Nutrition

Calories: 535kcal | Carbohydrates: 64g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 511mg | Potassium: 372mg | Fiber: 4g | Sugar: 44g | Vitamin A: 476IU | Vitamin C: 0.1mg | Calcium: 128mg | Iron: 5mg

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]]> https://tessiestable.com/hot-chocolate-pie/feed/ 0 Pumpkin Hand Pies with Maple Glaze https://tessiestable.com/pumpkin-hand-pies-with-maple-glaze/ https://tessiestable.com/pumpkin-hand-pies-with-maple-glaze/#respond Fri, 04 Oct 2024 12:00:00 +0000 https://tessiestable.com/?p=85063

There’s something special about pumpkin treats when autumn arrives. These pumpkin hand pies bring together...

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There’s something special about pumpkin treats when autumn arrives. These pumpkin hand pies bring together smooth pumpkin filling and warm spices, all wrapped in a flaky crust and topped with a sweet maple glaze. They’re simple to make and perfect for sharing during the fall season.

Pumpkin Hand Pies by Tessie's Table.
Photo credit: Tessie’s Table.

These hand pies are like mini portable pumpkin pies, making them great for parties, picnics, or cozy evenings at home. Using store-bought pie crusts saves time, so you can enjoy homemade goodness without the fuss. They’re also easy to customize with different shapes or decorations, adding a fun touch to your baking.

Why you’ll love these Pumpkin Hand Pies with Maple Glaze

  • Quick and Easy:
  • With ready-made pie crusts and simple ingredients, you’ll have these pies ready in no time.
  • Delicious Fall Flavors:
  • The combination of pumpkin, spices, and maple glaze captures the essence of autumn.
  • Perfect for Sharing:
  • These hand pies are ideal for parties or whenever you want a quick, tasty snack. They’re easy to grab and enjoy on the go!
Pumpkin hand pies with maple glaze on a baking sheet.

Why Pumpkin Spice Always Wins

It’s no secret that pumpkin spice has a special place in everyone’s heart once fall rolls around. The combo of pumpkin, cinnamon, and nutmeg is like an autumn hug! These hand pies are my favorite way to wrap up all those cozy flavors into a buttery, flaky crust. And trust me, the maple glaze? That’s what takes them to the next level! Every bite just screams fall, and they never last long at our house.

Ingredients Needed for Pumpkin Hand Pies with Maple Glaze

  • Pumpkin Purée – The base of the filling, this adds smoothness and that lovely pumpkin flavor.
  • Sugar – Adds just the right amount of sweetness to balance the earthy flavor of the pumpkin.
  • Pumpkin Pie Spice – A mix of cinnamon, nutmeg, ginger, and cloves. You can adjust the amount based on how spicy you like it.
  • Eggs – One for the filling and one for the egg wash, which helps give the pies a golden, shiny finish.
  • Heavy Cream – Adds richness to the filling and also makes the glaze extra smooth.
  • Store-Bought Pie Crust – The shortcut ingredient that makes this recipe so easy. Using pre-made crust keeps things quick and simple without sacrificing flavor.
  • Maple Syrup – A natural sweetener that adds a deep, warm flavor to the glaze.
  • Powdered Sugar – Blends perfectly with the syrup and cream for a smooth glaze.
Ingredients needed for Pumpkin Hand Pies.

How to make Pumpkin Hand Pies with Maple Glaze

**For more detailed instructions, please refer to the printable recipe card below.**

Pie crust with rounds cut out to make pumpkin hand pies.

Roll out the pie crust and cut it into circles.

All the pie filling ingredients in a bowl.

Mix pumpkin purée, sugar, pumpkin pie spice, egg, and heavy cream in a bowl.

An uncooked hand pie with the filling in the center and an egg wash being brushed around the edges.

Spoon the filling onto each pie crust piece and brush the edges with egg wash.

A fork crimping the edges of Pumpkin Hand Pies.

Place another piece of pie crust on top and seal with a fork.

Uncooked Pumpkin Hand Pies on a baking tray.

Make small incisions with a knife, brush the pies with beaten egg and sprinkle with sugar before baking.

Cooked Pumpkin Hand Pies.

Bake for 15-18 minutes

Maple Glaze in a bowl.

Whisk powdered sugar, maple syrup, and heavy cream to make the glaze.

Maple glaze being drizzled onto Pumpkin Hand Pies.

Drizzle the glaze over the pies after they’ve cooled slightly.

Variations

  • Apple Cinnamon Hand Pies: Swap the pumpkin filling for an apple-cinnamon mix for a sweet and tart twist.
  • Chocolate Hazelnut Filling: Replace the pumpkin with Nutella or another chocolate hazelnut spread for a more decadent treat.
  • Pecan Pie Filling: Add a bit of crunch by using a pecan pie filling. This adds a rich, nutty flavor to your hand pies.
  • Spiced Cranberry Filling: Make a tart, seasonal filling by combining cranberry sauce with some extra sugar and spices.
  • Cream Cheese Swirl: Mix cream cheese into the pumpkin filling for a rich and creamy twist. It adds a tangy flavor that complements the pumpkin beautifully.
Inside shot of Pumpkin hand pies with maple glaze with the glaze running down the pie.

Serving Suggestions

  • With Whipped Cream: Serve warm hand pies with a dollop of whipped cream on the side for an extra treat.
  • Alongside Ice Cream: Vanilla ice cream is a classic pairing, adding a creamy contrast to the warm pies.
  • With a Hot Beverage: These pies are fantastic paired with coffee, tea, or even a hot apple cider for a full fall experience.
  • As a Dessert Platter: Mix these hand pies with other seasonal treats like caramel apples or cinnamon rolls for a fun dessert spread.
  • On-the-Go Snack: Pack them for lunch, picnics, or road trips as a quick and easy fall snack that’s portable.

Storage and Freezing

  • How should I store Pumpkin Hand Pies with Maple Glaze?

    Store leftover pies in an airtight container at room temperature for up to 2 days. If you’d like them to last longer, pop them in the fridge, and they’ll stay fresh for up to 5 days.
  • Can I freeze Pumpkin Hand Pies with Maple Glaze?

    These hand pies freeze beautifully. Once cooled, wrap them individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw in the fridge or at room temperature, and reheat in the oven at 350°F for 10-15 minutes before serving.

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Up close of Pumpkin hand pies with maple glaze.

Tips & Tricks

  • Use Cold Pie Dough: Keep your dough cold while working with it for a flakier, crispier texture. If it gets too warm, pop it back in the fridge for a few minutes.
  • Don’t Overfill: A little filling goes a long way in these hand pies. Overfilling can lead to the filling leaking out during baking.
  • Seal the Edges Well: Use a fork to press and seal the edges of each hand pie. This ensures none of that delicious filling escapes during baking.
  • Cool Before Glazing: Make sure the pies are mostly cooled before adding the glaze, or it may run right off. You want the pies slightly warm, so the glaze melts just a bit.
  • Customize the Glaze: If you love more maple flavor, feel free to add a bit more maple syrup to the glaze. Or, if you prefer a thicker glaze, reduce the amount of cream slightly.
Recommended

More Fall Favorites

Pumpkin Hand Pies by Tessie's Table.
Photo credit: Tessie’s Table.

FAQ

  • Can I use homemade pie crust instead of store-bought? Yes, you can absolutely use homemade crust if you prefer. Just make sure to roll it out evenly to ensure the pies bake properly.
  • Can I make the filling ahead of time? Yes! You can prepare the pumpkin filling a day in advance and keep it refrigerated until ready to use.
  • How do I know when the pies are done? The pies should be golden brown on top and slightly firm to the touch. If they look pale, give them another minute or two in the oven.
  • What other glazes could I try? A cinnamon glaze would be delicious, or even a simple vanilla glaze made with powdered sugar, vanilla extract, and cream.
  • Do I need to refrigerate the hand pies? You don’t have to refrigerate them if you plan to eat them within two days, but refrigerating will extend their freshness.
  • How do I keep the filling from leaking? Make sure not to overfill the pies, and press the edges well to seal them. You can also brush the edges with the egg wash before sealing for extra help.
  • Can I freeze the pies before baking? Yes, you can assemble the hand pies and freeze them before baking. When ready to bake, just add a couple of extra minutes to the baking time.
  • How can I make the pies extra crispy? Brushing the tops with a beaten egg before baking helps the pies get golden and crispy.
  • Can I add extra flavor to the filling? Sure! You can experiment with adding a little vanilla extract or even some finely chopped nuts for added texture.
Pumpkin hand pies with maple glaze.
Print

Pumpkin Hand Pies with Maple Glaze

Pumpkin hand pies with maple glaze are an easy fall treat made with pumpkin spice filling and flaky crust. Perfect for sharing and enjoying the flavors of autumn!
Course Dessert, Snack
Cuisine American
Keyword Easy, Fall, Fun Snacks, Thanksgiving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 156kcal

Equipment

Ingredients

  • 1 can 15 oz pumpkin purée
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup heavy cream
  • 1 package store-bought pie crust 2 crusts
  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon heavy cream for glaze
  • 1 egg for egg wash

Instructions

  • Preheat the oven to 375°F. Roll out the pie crusts and cut them into circles or squares.
  • In a bowl, mix the pumpkin purée, sugar, pumpkin pie spice, and 1/4 cup heavy cream until smooth.
  • Spoon 2 tablespoons of the pumpkin mixture onto each crust piece.
  • Brush some of the egg wash around the edges and place another piece of pie crust on top.
  • seal the edges by pressing down with a fork.
  • Make small slits the the center of the pies using a knife.
  • Brush the pies with the beaten egg and sprinkle some extra sugar on top.
  • Place the hand pies on a parchment-lined baking sheet and bake for 15-18 minutes until golden brown.
  • In a small bowl, whisk together powdered sugar, maple syrup, and 1-2 teaspoons of heavy cream to form the glaze.
  • Drizzle the maple glaze over the hand pies after they have cooled slightly.

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 67mg | Potassium: 103mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5624IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

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]]> https://tessiestable.com/pumpkin-hand-pies-with-maple-glaze/feed/ 0 Peanut Butter Pie https://tessiestable.com/peanut-butter-pie/ https://tessiestable.com/peanut-butter-pie/#comments Thu, 19 Sep 2024 13:00:00 +0000 https://tessiestable.com/?p=84232

This Peanut Butter Pie is a rich, creamy, no-bake dessert that’s incredibly easy to make....

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This Peanut Butter Pie is a rich, creamy, no-bake dessert that’s incredibly easy to make. With a graham cracker crust and a luscious peanut butter filling, it’s the perfect treat for peanut butter lovers. Drizzle it with chocolate syrup for an extra indulgence.

Peanut Butter Pie by Tessie's Table.
Photo Credit: Tessie’s Table.

This Peanut Butter Pie is versatile enough to be enjoyed all year long. It’s no-bake, so it’s great during the warmer months when you don’t want to turn on the oven or when you are busy during the holidays. The simplicity of this recipe makes it a hit for any occasion—Holidays, birthdays, barbecues, or just a cozy evening at home. You can also switch up the toppings to suit your preference, making it a fun dessert to customize.

Why you’ll love this Peanut Butter Pie

  • No-Bake Dessert:
  • This pie requires no oven time, making it perfect for hot days or when you need a quick dessert.
  • Creamy and Decadent:
  • The peanut butter and cream cheese filling is smooth, rich, and pairs perfectly with the graham cracker crust.
  • Crowd-Pleaser:
  • With its classic flavors and simple preparation, this pie is always a hit at gatherings and special occasions.

A Family Favorite

In our household, this Peanut Butter Pie is a go-to dessert for any occasion. The first time I made it, I couldn’t believe how easy it was to create something so delicious. My family couldn’t get enough, and now it’s a regular request for birthdays and holidays. What I love most is how versatile it is—you can dress it up with different toppings, but it’s just as good on its own. Plus, it’s the kind of dessert that leaves everyone asking for the recipe!

Ingredients Needed for Peanut Butter Pie

  • Graham Cracker Crust: You can use store-bought or make your own. It adds a buttery crunch to the smooth filling
  • Creamy Peanut Butter: Go for smooth peanut butter to keep the filling light and creamy. If you’re using natural peanut butter, make sure it’s well-mixed
  • Cream Cheese: This needs to be softened so it blends smoothly without lumps. It gives the filling its rich texture
  • Powdered Sugar: Sweetens the filling without weighing it down, keeping the pie light and fluffy
  • Cool Whip: The whipped topping adds an airy quality to the filling, making it easy to spread and giving it that irresistible texture
  • Nutella (optional): Drizzling Nutella over the top adds a sweet, chocolaty twist. Make sure to warm it up slightly for easier drizzling.
over head picture of all the ingredients needed to make peanut butter Pie.

How to make Peanut Butter Pie

**For more detailed instructions, please refer to the printable recipe card below.**

Beat the softened cream cheese and powdered sugar until smooth.

Add the peanut butter and mix until fully combined and creamy.

Gently fold in the Cool Whip, ensuring the filling is light and fluffy.

Pour the filling into the graham cracker crust and spread evenly.

Chill the pie in the fridge for at least 3 hours until firm. Decorate with Reeses Pieces before serving.

Variations

  • Oreo Crust: Swap the graham cracker crust for a chocolate Oreo crust for a richer flavor.
  • Chocolate Peanut Butter Pie: Add 1/4 cup of cocoa powder to the filling for a chocolate twist.
  • Banana Peanut Butter Pie: Layer sliced bananas on the crust before adding the peanut butter filling.
  • Nutty Topping: Sprinkle chopped peanuts or peanut butter chips on top for added texture.
  • Frozen Pie: Freeze the pie for a firmer, ice cream-like dessert. Let it sit at room temperature for 10 minutes before slicing.

Serving Suggestions

  • Top with Whipped Cream: Add a dollop of whipped cream to each slice for extra creaminess.
  • Sprinkle with Chocolate Chips: A handful of mini chocolate chips adds a fun and tasty topping.
  • Serve with Ice Cream: Pair a slice of pie with a scoop of vanilla or chocolate ice cream.
  • Garnish with Crushed Peanuts: For a bit of crunch, sprinkle crushed peanuts on top.
  • Drizzle with Caramel Sauce: For a sweeter touch, drizzle caramel sauce over each slice.

Storage and Freezing

  • How should I store Peanut Butter Pie?

    Cover any leftover pie with plastic wrap or store it in an airtight container in the fridge. It will stay fresh for up to 3 days. If you prefer the pie extra firm, chill it longer before serving.
  • Can I freeze Peanut Butter Pie?

    To freeze, wrap the pie tightly in plastic wrap, then in foil. You can freeze the entire pie or individual slices for up to a month. When ready to eat, thaw it in the fridge overnight. This method works especially well if you enjoy the pie as a frozen dessert.

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Tips & Tricks

  • Make Ahead: This pie can easily be made a day in advance, which is great if you’re preparing for a special occasion. It holds up beautifully in the fridge overnight.
  • Softened Cream Cheese: Ensure your cream cheese is fully softened before mixing, or it will create lumps in the filling. To speed up the process, cut the cream cheese into smaller cubes and let it sit out for about 30 minutes.
  • Chill Time: Don’t skimp on chill time! The pie needs at least 3 hours in the fridge to set properly, which helps with slicing and serving.
  • Warm Nutella for Easy Drizzling: Nutella can be a bit thick at room temperature. Warm it in the microwave for 10-15 seconds to make it easier to drizzle over the pie.
  • Natural Peanut Butter: If using natural peanut butter, ensure it’s well-stirred so the oil doesn’t separate. Otherwise, it can affect the texture of the filling.
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Peanut Butter Pie by Tessie's Table.
Photo Credit: Tessie’s Table.

FAQ

  • Can I use crunchy peanut butter?
    Yes, you can! Crunchy peanut butter will add a bit of texture to the filling, giving it a nice contrast with the smooth Nutella drizzle.
  • How long should I chill the pie?
    You’ll want to chill the pie for at least 3 hours to let the filling set properly. If you’re in a rush, you can freeze it for about an hour to speed up the process.
  • Can I use homemade whipped cream instead of Cool Whip?
    Absolutely! You can make your own whipped cream by beating heavy cream with powdered sugar until stiff peaks form, then fold it into the peanut butter mixture.
  • How do I warm Nutella for drizzling?
    Microwave the Nutella in a microwave-safe bowl for 10-15 seconds, stirring it until it’s smooth and pourable. Be careful not to overheat it.
  • What can I use if I don’t have Nutella?
    If you don’t have Nutella, you can use chocolate sauce or a melted chocolate spread for a similar effect.
  • What’s the best way to slice the pie cleanly?
    For clean slices, dip your knife in warm water and wipe it off between each slice. This helps prevent the filling from sticking to the knife.
  • Can I use a different type of crust?
    Yes! An Oreo crust or a shortbread crust would both work wonderfully with this pie. Just make sure it’s well-chilled before adding the filling.
A side shot of a slice of peanut butter pie with a fork beside it.
Print

Peanut Butter Pie

Creamy Peanut Butter Pie with a smooth, rich filling in a graham cracker crust. This easy, no-bake dessert is perfect for peanut butter lovers!
Course Dessert
Cuisine American
Keyword Chocolate, Comfort Food, Creamy, Easy, Peanut Butter
Prep Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 421kcal

Equipment

Ingredients

  • 1 9-inch graham cracker crust
  • 1 cup creamy peanut butter
  • 1 block cream cheese, softened 8 oz package
  • 1 cup powdered sugar
  • 1 container Cool Whip, thawed 8 oz container

Optional Topping

  • 1/4 cup Nutella for drizzling

Instructions

  • Beat the softened cream cheese and powdered sugar until smooth.
  • Add the peanut butter and mix until fully combined and creamy.
  • Gently fold in the Cool Whip, ensuring the filling is light and fluffy.
  • Pour the filling into the graham cracker crust and spread evenly.
  • Chill the pie in the fridge for at least 3 hours until firm.
  • Before serving, warm Nutella in the microwave for about 10-15 seconds, then drizzle over the pie.

Nutrition

Calories: 421kcal | Carbohydrates: 52g | Protein: 14g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 8mg | Sodium: 461mg | Potassium: 353mg | Fiber: 3g | Sugar: 18g | Vitamin A: 65IU | Calcium: 162mg | Iron: 2mg
Peanut Butter Pie by Tessie's Table.

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]]> https://tessiestable.com/peanut-butter-pie/feed/ 4 Cherry Pie Cookies https://tessiestable.com/cherry-pie-cookies-2/ https://tessiestable.com/cherry-pie-cookies-2/#comments Tue, 27 Aug 2024 13:00:00 +0000 https://tessiestable.com/?p=83041

Cherry Pie Cookies bring you all the flavor of a classic pie in a quicker,...

The post Cherry Pie Cookies appeared first on Tessie's Table.

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Cherry Pie Cookies bring you all the flavor of a classic pie in a quicker, easier treat. With a tender cookie base topped with a dollop of tangy cherry pie filling, these cookies are perfect for satisfying your pie cravings without the fuss of making a full pie.

These Cherry Pie Cookies are great for holidays, potlucks, or just because you want a taste of cherry pie without the effort. They also make a wonderful addition to any dessert spread. They’re as easy to make as they are delicious. With just a few simple ingredients, you can whip up a batch in no time. Plus, they’re a hit with kids and adults alike, making them a go-to treat for any occasion.

Why you’ll love these Cherry Pie Cookies

  • Easy to Make:
  • These cookies come together quickly with ingredients you probably already have in your pantry. No need to roll out dough or deal with pie crusts—just mix, scoop, and bake.
  • Classic Flavor:
  • If you love the taste of cherry pie, these cookies are for you. The sweet-tart cherry filling pairs perfectly with the soft, buttery cookie base, giving you all the flavor of pie in a convenient cookie form.
  • Perfect for Sharing:
  • These cookies are ideal for sharing at gatherings or giving as gifts. They’re small, portable, and always a crowd-pleaser.

Cherry Pie in Cookie Form

While I grew up enjoying tea and biscuits, I’ve come to appreciate the tradition of cookies and milk here in the States. These Cherry Pie Cookies are a perfect blend of the two cultures—ideal with a glass of cold milk or a hot cup of tea. The comforting flavors of cherry pie remind me of everything I love about American food, especially the sense of warmth and nostalgia it brings.

Ingredients Needed for Cherry Pie Cookies

  • Unsalted Butter: Softened to create a creamy, rich base for the cookies. Butter gives the cookies their tender texture and buttery flavor.
  • Granulated Sugar: Adds sweetness and helps create a slightly crisp edge to the cookies while keeping the centers soft.
  • Egg: Provides structure and helps bind the ingredients together, giving the cookies a perfect texture.
  • Vanilla Extract: Adds warmth and enhances the flavors of the cookie dough.
  • All-Purpose Flour: The foundation of the cookies, giving them structure and softness.
  • Baking Powder: Helps the cookies rise slightly, giving them a light, airy texture.
  • Salt: Balances the sweetness and enhances the overall flavor.
  • Cherry Pie Filling: The star of the show, adding a sweet-tart burst of cherry flavor in every bite. You can use store-bought or homemade pie filling.

How to make Cherry pie cookies:

**For more detailed instructions, please refer to the printable recipe card below.**

Cream the butter and sugar together.

Mix in the egg and vanilla extract.

Gradually add the flour, baking powder, and salt.

Scoop tablespoon-sized portions of dough onto the baking sheets.

Press your thumb into each cookie to create an indentation.

Fill each indentation with a small amount of cherry pie filling.

Bake for 12-15 minutes and cool on a wire rack.

Mix the glaze ingredients.

Drizzle over cookies.

Variations

  • Blueberry Pie Cookies: Swap out the cherry pie filling for blueberry filling for a different fruity flavor.
  • Apple Pie Cookies: Use apple pie filling and add a sprinkle of cinnamon to the cookie dough for a warm, spiced twist.
  • Peach Pie Cookies: Replace the cherry pie filling with peach pie filling and add a touch of almond extract to the glaze.
  • Mixed Berry Cookies: Combine different berry fillings for a mixed berry version that’s bursting with flavor.
  • Lemon Curd Cookies: For a tangy variation, use lemon curd instead of pie filling and drizzle with a lemon glaze.

Serving Suggestions

  • With Ice Cream: For an extra indulgent treat, serve these cookies warm with a scoop of vanilla ice cream on the side.
  • Afternoon Tea: These cookies pair wonderfully with a cup of tea, making them a perfect addition to your afternoon tea spread.
  • Holiday Cookie Tray: Add these cookies to your holiday cookie tray for a pop of color and a classic flavor that everyone will love.
  • Cookie Sandwiches: For a fun twist, sandwich two cookies together with a layer of whipped cream or cream cheese frosting in the middle.

Storage and Freezing

  • How should I store Cherry Pie Cookies?

    Store these cookies in an airtight container at room temperature for up to 5 days. The cookies will stay soft and delicious, and the flavors will meld even more over time.
  • Can I freeze Cherry Pie Cookies?

    Yes, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. They’ll keep for up to 3 months. Thaw at room temperature before serving.

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Tips & Tricks

  • Don’t Overfill:
    • Be careful not to overfill the cookie indentations with pie filling, as it can cause the cookies to spread too much or the filling to overflow.
  • Chill the Dough:
    • If your dough seems too soft, chill it in the fridge for 15-20 minutes before baking. This will help the cookies hold their shape.
  • Use a Cookie Scoop:
    • For even-sized cookies, use a cookie scoop to portion out the dough. This ensures that the cookies bake evenly.
  • Make-Ahead:
    • You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just be sure to bring it to room temperature before scooping and baking.
  • Custom Glaze:
    • Experiment with different glaze flavors by adding a bit of lemon or almond extract, or even a splash of juice from the cherry filling for a pink-tinted glaze.
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FAQ

  • Can I use homemade cherry pie filling?
  • Yes, homemade cherry pie filling works wonderfully in this recipe. Just make sure it’s thick enough so it doesn’t run off the cookies.
  • What if I don’t have a cookie scoop?
  • You can use a tablespoon to scoop the dough. Just try to keep the portions even so the cookies bake uniformly.
  • Can I freeze the dough instead of the baked cookies?
  • Absolutely! You can freeze the cookie dough balls on a baking sheet and then store them in a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.
  • How do I prevent the cookies from spreading too much?
  • Chilling the dough before baking helps prevent excessive spreading. Also, make sure your butter isn’t too soft.
  • What if I want a thicker glaze?
  • For a thicker glaze, reduce the amount of milk in the glaze recipe. You can always add more powdered sugar if needed.
  • Can I use other types of pie filling?
  • Yes, this recipe is versatile. You can use any type of pie filling you enjoy, such as apple, blueberry, or peach.
  • What’s the best way to drizzle the glaze?
  • Drizzle the glaze over the cookies with a spoon or a small piping bag. If you don’t have a piping bag, a zip-top bag with the corner snipped off works, too.
  • Can I add nuts to this recipe?
  • Yes, chopped nuts like pecans or almonds would be a great addition. Mix them into the dough or sprinkle them on top before baking.
Cherry Pie Cookies by Tessie's Table.
Print

Cherry pie cookies

Cherry Pie Cookies are a quick, easy treat combining buttery cookie dough with cherry pie filling, perfect for any occasion.
Course Dessert
Cuisine American
Keyword Buttery, Easy, Fruit, Homemade
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18
Calories 109kcal

Equipment

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Cherry pie filling

For the glaze:

  • ½ cup powdered sugar
  • 1-2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the egg and vanilla extract, mixing well.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each.
  • Create an indentation in the center of each cookie using your thumb or the back of a spoon.
  • Spoon a small amount of cherry pie filling into the indentation of each cookie.
  • Bake for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the Glaze

  • In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
  • Drizzle the glaze over the cooled cookies.

Nutrition

Calories: 109kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 172IU | Calcium: 12mg | Iron: 1mg

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]]> https://tessiestable.com/cherry-pie-cookies-2/feed/ 4 Easy Pumpkin Pie Recipe https://tessiestable.com/easy-pumpkin-pie-recipe-2/ https://tessiestable.com/easy-pumpkin-pie-recipe-2/#comments Mon, 12 Aug 2024 13:00:00 +0000 https://tessiestable.com/?p=82830

This Easy Pumpkin Pie recipe combines the rich flavors of pumpkin puree, warm spices, and...

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This Easy Pumpkin Pie recipe combines the rich flavors of pumpkin puree, warm spices, and a creamy, smooth filling. The flaky, buttery crust paired with the luscious filling makes for a classic dessert that’s perfect for any occasion. Serve with a dollop of whipped cream for a crowd-pleaser that’s both impressive and easy to make.

Pumpkin pie is a staple for holiday celebrations, but it’s also a wonderful treat any time of the year. This recipe is straightforward and uses common ingredients you likely already have in your pantry. With a few simple steps, you can create a delicious pie that your family and friends will love.

Why you’ll love this Easy Pumpkin Pie

  • Simple and Quick:
  • This pumpkin pie recipe is incredibly easy to follow, making it perfect for both novice and experienced bakers. The straightforward steps ensure that you can whip up this delicious dessert in no time.
  • Rich and Creamy:
  • The combination of pumpkin puree and evaporated milk creates a silky, smooth filling that is rich and flavorful. Each bite is a perfect blend of spices and sweetness, making it a hit at any gathering.
  • Perfect for Any Occasion:
  • Whether it’s a holiday feast or a casual get-together, this pumpkin pie fits the bill. Its classic taste and appealing presentation make it a versatile dessert that’s sure to impress your guests.

A Traditional American Dessert

Pumpkin pie is a traditional American dish that I didn’t know much about until I moved to the United States. Once I tasted it, I was hooked! I loved it so much that I wanted to come up with a recipe that could be easily whipped up whenever the craving struck, no matter the time of year. This recipe is my go-to for bringing a slice of American comfort to any table, any time.

Ingredients Needed for Easy Pumpkin Pie

  • All-purpose flour – This is the backbone of our pie crust, giving it that perfect structure and flakiness.
  • Unsalted butter – Adds a lovely richness and helps create a tender, flaky crust that melts in your mouth.
  • Ice water – Keeps our butter cold and happy, ensuring we get that beautifully flaky crust.
  • Pumpkin puree – The star of the show! It brings a rich, earthy flavor that’s the essence of pumpkin pie.
  • Evaporated milk – Makes the filling creamy and smooth, adding to that luscious texture we all love.
  • Granulated sugar – Sweetens the pie just right, balancing the spices perfectly.
  • Brown sugar – Adds a deeper sweetness with a hint of molasses, giving the pie a warm, cozy flavor.
  • Eggs – Eggs help set the filling, giving it structure and richness.
  • Pumpkin pie spice – A delightful blend of warm spices that perfectly complements the pumpkin.

How to make Easy Pumpkin Pie Recipe:

**For more detailed instructions, please refer to the printable recipe card below.**

Mix flour and salt in a bowl.

Cut in butter until the mixture resembles coarse crumbs.

Add ice water gradually, mixing until the dough forms.

Form dough into a disk, wrap, and refrigerate.

Roll out dough and place in a pie dish.

Line the crust with parchment and fill it with pie weights or rice. Bake for 15 minutes, then remove the weights and bake until golden.

Whisk pumpkin puree, evaporated milk, sugars, eggs, spice, and salt.

Pour filling into the crust and bake.

Cool on a wire rack, then serve.

Variations

  • Maple Pumpkin Pie:
    • Substitute brown sugar with maple syrup for a deeper flavor.
  • Nutty Pumpkin Pie:
    • Stir in chopped pecans or walnuts into the filling for added texture.
  • Chocolate Pumpkin Pie:
    • Add a layer of melted chocolate to the crust before adding the filling.
  • Cream Cheese Swirl Pumpkin Pie:
    • Swirl softened cream cheese into the filling before baking for a tangy twist.

Serving Suggestions

  • Classic: Serve with a dollop of whipped cream.
  • Caramel Drizzle: Top with caramel sauce and a sprinkle of sea salt.
  • Ice Cream: Serve a slice of warm pie with a scoop of vanilla ice cream.
  • Spiced Whipped Cream: Mix cinnamon and nutmeg into the whipped cream.

Storage and Freezing

  • How should I store Pumpkin Pie?

    To store your pumpkin pie, cover it with plastic wrap or aluminum foil and refrigerate. It will keep well in the fridge for up to 4 days. This helps maintain the pie’s texture and flavor, keeping it fresh and delicious for days.
  • Can I make this Pumpkin Pie ahead and freeze it?

    If you’d like to freeze your pumpkin pie, let it cool completely first. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag. Pumpkin pie can be frozen for up to a month. To serve, thaw it overnight in the refrigerator and warm it in a 300°F oven for about 15 minutes if you prefer it warm.

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Tips & Tricks

  • Keep Ingredients Cold:
    • Ensure your butter and water are cold when making the crust. This helps create those flaky layers that are essential for a perfect pie crust.
  • Use Fresh Spices:
    • For the best flavor, use fresh pumpkin pie spice. If your spices are old, the flavor might not be as vibrant.
  • Avoid Overmixing the Dough:
    • When making the crust, mix just until the dough comes together. Overmixing can make the crust tough instead of tender and flaky.
  • Chill the Dough:
    • Refrigerate the dough for at least 30 minutes before rolling it out. This makes it easier to handle and helps prevent shrinking during baking.
  • Check for Doneness:
    • A knife inserted near the center of the pie should come out clean. If the center is still jiggly, it needs a few more minutes in the oven.
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FAQ

  • Can I use fresh pumpkin instead of canned?
    Yes, you can use fresh pumpkin. Roast the pumpkin until tender, then puree it until smooth. Fresh pumpkin may have a slightly different texture and moisture content, so you may need to drain any excess liquid before making the filling.
  • How do I prevent the crust from getting soggy?
  • Blind baking the crust helps prevent it from becoming soggy. Additionally, make sure the filling is not too watery, as excess moisture can seep into the crust.
  • Can I make the pie ahead of time?
  • Absolutely! Pumpkin pie can be made a day or two in advance. To keep it fresh, store it in the refrigerator, covered.
  • What can I use if I don’t have pumpkin pie spice?
  • If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, ginger, nutmeg, and cloves. A common ratio is 3 parts cinnamon, 2 parts ginger, 2 parts nutmeg, and 1 part cloves.
  • Why is my pie filling cracking?
  • Cracks in the filling can occur if the pie is overbaked. To avoid this, check the pie a few minutes before the end of the suggested baking time. The pie is done when the center is just set and still slightly jiggly.
  • Can I use a store-bought crust?
  • Yes, a store-bought crust is a convenient option that saves time. Just follow the instructions on the package for blind baking.
  • What’s the best way to reheat the pie?
  • To reheat, place slices in the oven at 300°F for about 10-15 minutes. This helps maintain the texture without making the crust soggy.
Easy Pumpkin Pie by Tessie's table.
Print

Easy Pumpkin Pie Recipe

This is the perfect Pumpkin Pie recipe with rich pumpkin puree, warm spices, and a flaky crust. Easy to make and perfect for any occasion.
Course Dessert
Cuisine American
Keyword Comfort Food, Easy, Fall, Homemade, Thanksgiving
Prep Time 25 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours 25 minutes
Servings 8
Calories 315kcal

Equipment

Ingredients

For the Crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter chilled and cubed
  • ¼ cup ice water

For the Filling:

  • 1 can 15 oz pumpkin puree
  • 1 can 12 oz evaporated milk
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare the Crust:

  • Mix the flour and salt in a large bowl.
  • Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
  • Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Blind Bake the Crust:

  • Roll out the dough on a lightly floured surface to fit a 9-inch pie dish.
  • Transfer the dough to the pie dish, trim the edges, and crimp as desired.
  • Line the crust with parchment paper or aluminum foil and fill with pie weights or uncooked rice.
  • Bake in the preheated oven for 15 minutes.
  • Remove the parchment paper and weights or rice then bake for an additional 5-7 minutes until the crust is lightly golden. Let cool slightly. ** See Notes Below**

Prepare the Filling:

  • Whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and salt in a large bowl until smooth and well combined.
  • Pour the filling into the partially baked crust.
  • Bake in the preheated oven at 375°F (190°C) for 15 minutes.
  • Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. The crust should be golden and the center has a very slight jiggle. It will continue to cook as it cools.

Cool:

  • Allow the pie to cool on a wire rack for at least 2 hours before serving.
  • Serve with a dollop of whipped cream if desired.

Notes

** If you use uncooked rice for blind baking the crust, don’t cook with it afterward. Store it in a ziplock bag and save it for future blind baking.**

Nutrition

Calories: 315kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 313mg | Potassium: 62mg | Fiber: 1g | Sugar: 32g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

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]]> https://tessiestable.com/easy-pumpkin-pie-recipe-2/feed/ 3 Easy Apple Pie Recipe https://tessiestable.com/easy-apple-pie-recipe/ https://tessiestable.com/easy-apple-pie-recipe/#respond Tue, 06 Aug 2024 13:00:00 +0000 https://tessiestable.com/?p=82841

This Easy Apple Pie Recipe is filled with tender apples, warm spices, and a generous,...

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This Easy Apple Pie Recipe is filled with tender apples, warm spices, and a generous, saucy filling all tucked inside a flaky, golden crust. It’s perfect for fall, Thanksgiving, or any holiday gathering. The lattice top gives it that classic, homemade look that everyone loves. If you love apple recipes, try my Caramel Apple Cheesecake Bars or my Apple Pancakes.

Easy Apple Pie Recipe by Tessie's Table.

Apple pie is a dessert that fits any season or event. Whether it’s a cozy winter evening or a summer picnic, this pie is always a hit. With a generous filling each slice is packed with a flavorful, thick filling that pairs perfectly with the delicate crust. It’s a versatile recipe that’s perfect for holidays, family gatherings, or just a treat for yourself.

Why you’ll love this Easy Apple Pie Recipe

  • Ease of Preparation:
  • Using pre-made pie crusts simplifies the process without sacrificing the homemade taste. The step-by-step instructions ensure even beginners can achieve a beautiful lattice top.
  • Rich, Flavorful Filling:
  • The combination of sweet apples, spices, and a hint of lemon and vanilla creates a deliciously thick and saucy filling. It’s the perfect balance of sweetness and spice.
  • Versatility:
  • This apple pie can be easily adapted with different types of apples or added ingredients like raisins or nuts. It’s also a fantastic base for experimenting with flavors, making it a recipe you’ll come back to time and again.
An inside shot of a slice of apple Pie

A Taste of Home: An Irish-American Tradition

Growing up in Ireland, apple pie was a family favorite. My mom used to make a simple apple pie with a plain top crust. The smell of apples and spices baking always brings back wonderful memories. After moving to America, I decided to give it my own twist with a lattice top. I love how apple pie is beloved in both Ireland and America, connecting my past and present in every bite.

Ingredients Needed for Easy Apple Pie

  • Pre-made pie crusts: Using store-bought crusts saves time while still providing a flaky, buttery base. Look for high-quality options for the best results.
  • Apples: Choose firm, tart apples like Granny Smith for the best texture and flavor. They hold up well during baking and provide a nice balance to the sweetness
  • Granulated sugar and brown sugar: These sugars add sweetness and a hint of molasses flavor, enhancing the apples.
  • Spices (cinnamon, nutmeg, salt): Warm spices like cinnamon and nutmeg are essential for that classic apple pie flavor. A pinch of salt enhances all the flavors.
  • Flour and cornstarch: These thickeners ensure the filling is nicely saucy and not too runny.
  • Lemon juice: Adds a touch of acidity to balance the sweetness and enhance the apple flavor.
  • Vanilla extract: A hint of vanilla adds depth and richness to the filling.
  • Egg and water: This simple mixture gives the crust a beautiful golden color and slight shine.
  • Coarse sugar: Sprinkle on top of the egg wash for a sweet, crunchy finish.

How to make Easy Apple Pie:

**For more detailed instructions, please refer to the printable recipe card below.**

Combine sliced apples, sugars, spices, flour, cornstarch, lemon juice, and vanilla extract in a large bowl.

Roll out one pie crust and place it into a 9-inch pie dish. Pour in the filling.

Roll out the second pie crust and cut into 1/2-inch strips.

Create a lattice top by laying strips over the pie and weaving.

Trim and seal the edges, crimping with a fork or your fingers brush the egg wash over the top and edges.

Bake on a baking sheet for 20 minutes. Cover the edges, lower the temperature, and bake for a further 60 minutes.

Cool for two hours and sprinkle with sugar before serving.

Variations

  • Nutty Apple Pie:
    • Add 1/2 cup of chopped walnuts or pecans to the filling for a nutty crunch
  • .Caramel Apple Pie:
    • Drizzle caramel sauce over the apple filling before adding the top crust for a rich caramel flavor.
  • Spiced Apple Pie:
    • Increase the spices by adding 1/4 teaspoon of ground cloves and allspice for a more intense flavor.
  • Raisin Apple Pie:
    • Add 1/2 cup of raisins to the filling for a sweet, chewy texture.
  • Cranberry Apple Pie:
    • Add 1 cup of fresh or dried cranberries for a tart twist.

Serving Suggestions

  • Vanilla Ice Cream: Serve warm with a scoop of vanilla ice cream for a classic combination.
  • Whipped Cream: Top with a dollop of freshly whipped cream to add a light and creamy texture.
  • Caramel Sauce: Drizzle with caramel sauce for an extra layer of sweetness.
  • Cheddar Cheese: Pair with a slice of sharp cheddar cheese for a traditional touch that enhances the apple flavor.
  • Hot Beverage: Enjoy with a cup of hot coffee or tea to complement the warm spices.

Storage and Freezing

  • How should I store Apple Pie?

    To store your Apple pie, cover it with plastic wrap or aluminum foil and refrigerate. It will keep well in the fridge for up to 4 days. This helps maintain the pie’s texture and flavor, keeping it fresh and delicious for days.
  • Can I make ahead and freeze this Apple Pie?

    To freeze, wrap the baked pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating. To reheat, place the pie in a 350°F (175°C) oven for 15-20 minutes or until warmed through.

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Tips & Tricks

  • Use a mix of apples:
    • Combining different apple varieties can enhance the flavor and texture of the filling. Try using a mix of tart and sweet apples for a balanced taste.
  • Chill the crust:
    • Keep the pie crusts chilled until you’re ready to use them to ensure they stay flaky. A cold crust helps prevent shrinking and keeps the dough easier to handle.
  • Prevent soggy bottom:
    • Brush the bottom crust with a thin layer of egg white before adding the filling to help seal it. This creates a barrier that prevents the juices from making the crust soggy.
  • Slice apples evenly:
    • Evenly sliced apples ensure uniform cooking. Use a mandoline slicer for consistent slices, or take your time with a sharp knife.
  • Adjust sweetness:
    • Taste your apples before adding sugar. If they are particularly sweet, you might reduce the amount of sugar slightly. This ensures your pie isn’t overly sweet.
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FAQ

  • Can I use a homemade pie crust?
    Yes, a homemade pie crust works perfectly. Just make sure it’s well chilled before using.
  • What type of apples are best for apple pie?
  • Granny Smith, Honeycrisp, and Fuji are great choices due to their firm texture and balanced flavor.
  • Can I prepare the filling ahead of time?
  • Yes, you can prepare the filling up to a day in advance and store it in the refrigerator.
  • How do I prevent the edges from burning?
  • Cover the edges with aluminum foil or a pie shield if they start to brown too quickly.
  • Can I add other fruits to the pie?
  • Absolutely! Pears, cranberries, or even peaches can be great additions to the apple filling.
  • How do I ensure the filling is thick enough?
  • Adding flour and cornstarch to the filling helps thicken it. To allow the filling to set, make sure to let the pie cool completely before slicing.
  • Can I use frozen apples for the filling?
  • Yes, you can use frozen apples. Thaw and drain them well before using to avoid excess moisture in the filling.
Cropped photo of easy apple pie on a white plate.
Easy Apple Pie Recipe by Tessie's Table.
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Easy Apple Pie

This easy apple pie recipe combines a delicious homemade filling with store- bought pie crust! Perfect for any occasion, this pie has a beautifully woven trellis top that will impress your guests without the fuss. Enjoy the warm, comforting flavors of spiced apples in every bite!
Course Dessert
Cuisine American
Keyword Comfort Food, Easy, Fall, Homemade
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cool Time 2 hours
Total Time 3 hours 50 minutes
Servings 8
Calories 449kcal

Equipment

Ingredients

For the Crust:

  • 2 pre-made pie crusts store-bought or homemade

For the Filling:

  • 5 cups thinly sliced and peeled apples Granny Smith or your favorite variety (about 2-3 pounds)
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch for extra thickening
  • 1½ tablespoons lemon juice
  • 1½ teaspoons vanilla extract

For the Egg Wash:

  • 1 egg beaten
  • 1 tablespoon water

Topping

  • 2 tablespoons corse sugar (or grnulated sugar)

Instructions

Prepare the Filling and Crust:

  • Preheat your oven to 400°F.
  • Combine in a large bowl the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, cornstarch, lemon juice, and vanilla extract. Toss until apples are well coated.
  • Roll out one of the pie crusts and fit it into a deep 9-inch pie dish. Leave the excess hanging over the edges.
  • Pour the apple filling into the prepared pie crust, spreading it out evenly.

Create the Trellis Top and Bake:

  • Roll out the second pie crust. Using a knife or a pizza cutter, cut the dough into 1/2-inch-wide strips.
  • Lay half of the strips over the pie, evenly spaced, in one direction.
  • Fold back every other strip gently, and lay another strip of dough perpendicular to the ones already on the pie. Unfold the strips over the new strip.
  • Repeat this process, alternating strips until the pie is covered with a trellis pattern.
  • Trim any excess dough from the strips and press the edges of the crust together to seal. Crimp the edges with a fork or your fingers.
  • Whisk together the egg and water in a small bowl. Brush this egg wash over the trellis top and edges of the pie.
  • Place the pie on a baking sheet and bake at 400°F for 20 minutes.
  • Reduce the temperature to 350°F and cover edges with aluminum foil to prevent them from browning too quickly. Continue baking for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. **See notes below**
  • Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling set and ensures a thick, saucy consistency.
  • Sprinkle with sugar before serving

Notes

 
  • Cover the Edges: If the edges of the crust start to brown too quickly, use aluminum foil or a pie Pie Shield to cover them.
  • Lower Baking Temperature: Baking at like 400°F to start and then reducing to 350°F helps prevent burning while still cooking the filling thoroughly.
  • Use a Baking Sheet: Place the pie on a baking sheet to help distribute the heat evenly and catch any drips.

Nutrition

Calories: 449kcal | Carbohydrates: 84g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 333mg | Potassium: 211mg | Fiber: 4g | Sugar: 55g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg

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