Make the filling. Whisk together pumpkin purée, evaporated milk, granulated sugar, eggs, pumpkin pie spice, vanilla extract, ...

Heat the oven to 350°F. Lightly coat an 8x8-inch baking pan (about 2 inches high) with cooking spray. Line the bottom and ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch ... s crust to be well-seasoned, tender, flaky, and buttery but not greasy.

Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes. Line the crust with parchment paper or foil and ...

The rim is wider than most, which makes shaping a pretty crust easy, while the clear ... but it was still flaky and well baked, as was our pumpkin pie. As with the OXO, it helps that this dish ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this ... we found Great Value’s crust to be well-seasoned, ...

pumpkin pie is a no-fuss dessert that's easy to make and perfect for making ahead. The iconic holiday dessert boasts a smooth, silky filling and buttery flaky crust so good it's hard to believe it ...

Yearwood had the simplest sweet-potato pie recipe. I don't mind having some easy recipes ... pie combined a from-scratch sweet-potato mash and a premade, frozen pie crust. The filling itself ...

We may never make an almond croissant at home from scratch, but an almond-croissant ... works particularly well because the crisp, flaky pie crust echos the shattering flakes of a freshly baked ...