There’s nothing better than a good pie. Whether it’s sweet, savory, warm, or chilled, every slice is pure comfort. From ...

If you've ever had a recipe call for the use of pumpkin puree or pumpkin pie filling, you might be surprised to learn that there is a difference between the two. We caught up with culinary ...

These bars have all the creaminess and warm spice of classic pumpkin pie — without the stress of rolling out a crust. Sarah Jordan is an award-winning chef from Dublin and now based in Chicago.

Staff Writer    “Easy as pie.” I’m not sure where the adage came from, but I think it’s a big lie. Last weekend, in a festive fall mood, I went on a mission to ...

Before preparing the filling, let the mascarpone, heavy cream, and pumpkin puree come to room temperature for 30 minutes. It will be easier to beat them together into a smooth, creamy consistency.

Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie to cool at room ...

If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a ...