When I think of cooking for a crowd this time of year, pumpkin pie always comes to mind. Guests love this traditional treat, and the recipe is perfect for a large gathering…it fills nine pie shells! —Edna Hoffman, Hebron, Indiana
I think pears deserve to have a starring role in pies more often. To showcase that mellow fruit, I came up with a spiced filling and gooey nut streusel that becomes the topping. —Marcy Kamery, Blasdell, New York
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California
This pie is good served warm or at room temperature. We like it with scoops of vanilla ice cream or thick whipped cream on top. It’s great with any meal, or on its own with a cup of coffee or glass of milk as a treat.
This fruit pie, brimming with apples and pears, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. —Grace Camp, Owingsville, Kentucky