You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.—Elizabeth Montogomery, Taylorville, Illinois
Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie.
The house my husband and I live in is in the suburbs, overlooking fields.
-Sandra Haase, Baltimore, Maryland
Children love this pie—marshmallows make the filling light and fluffy. It’s a quick and easy recipe that I’ve shared many times over the years. Since it doesn’t need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand.
Here’s a 5-inch pie that’s as cute as it is delicious. You’ll enjoy the creamy pumpkin-maple filling and golden, melt-in-your-mouth crust. “It’s good with whipped cream,” says Vivian Colwell of Goshen, Ohio.
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