Maple Pecan Cheesecake Pie
Maple Pecan Cheesecake Pie is a delightful fusion of flavors that combines the creamy richness of cheesecake with the nutty crunch of pecans, all drizzled with sweet maple syrup. This pie is perfect for fall gatherings, bringing warmth and comfort to your dessert table while showcasing the season’s best ingredients.
| Ingredients | Quantity |
|---|---|
| Graham cracker crust | 1 (9-inch) |
| Cream cheese | 16 oz (softened) |
| Granulated sugar | 3/4 cup |
| Maple syrup | 1/2 cup |
| Sour cream | 1/2 cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Pecans (chopped) | 1 cup |
| Cinnamon | 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Salt | 1/4 tsp |
| Whipped cream (for topping) | Optional |
Instructions:
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat the softened cream cheese until smooth, then add granulated sugar, maple syrup, sour cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
- Stir in the chopped pecans.
- Pour the cheesecake filling into the graham cracker crust and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly.
- Allow the pie to cool at room temperature, then refrigerate for at least 4 hours before serving.
- Top with whipped cream and additional pecans if desired before serving. Enjoy!
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Savory Pumpkin and Sage Galette
Savory Pumpkin and Sage Galette is a rustic, free-form pie that celebrates the flavors of fall with its delicious blend of roasted pumpkin, fresh sage, and a flaky, buttery crust. This dish can be served as a comforting main course or a savory side at your autumn gatherings, showcasing the delightful texture and taste of seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Salt | ½ tsp |
| Unsalted butter | 6 tbsp (chilled, cubed) |
| Ice water | 4-6 tbsp |
| Pumpkin puree | 1 cup |
| Fresh sage leaves | 2 tbsp (chopped) |
| Onion | 1 small (finely chopped) |
| Garlic | 2 cloves (minced) |
| Parmesan cheese | ½ cup (grated) |
| Egg | 1 (beaten, for egg wash) |
| Black pepper | To taste |
| Nutmeg | A pinch |
Instructions:
- In a mixing bowl, combine flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until a dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 400°F (200°C). In a skillet over medium heat, sauté onion until translucent, then add garlic and sage until fragrant. Stir in pumpkin puree, season with nutmeg and black pepper, and cook for a few minutes until well combined.
- Roll out the chilled dough on a floured surface into a circle. Transfer to a parchment-lined baking sheet.
- Spoon the pumpkin mixture onto the center of the dough, leaving a border. Sprinkle Parmesan cheese over the filling.
- Fold the edges of the dough over the filling, pleating as necessary. Brush the dough with the beaten egg.
- Bake for 30-35 minutes or until the crust is golden brown. Let cool slightly before slicing. Serve warm and enjoy!
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Bourbon Apple Crisp Pie
Bourbon Apple Crisp Pie is a delightful twist on the classic apple pie that combines the comforting warmth of baked apples, buttery crisp topping, and a splash of bourbon for added depth of flavor. This pie is perfect for fall gatherings, offering a sweet, spiced filling that pairs wonderfully with vanilla ice cream.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Unsalted butter | ½ cup (melted) |
| Rolled oats | 1 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Apples (peeled, cored, sliced) | 6 cups (approximately 5-6 medium apples) |
| Bourbon | 2 tbsp |
| Lemon juice | 1 tbsp |
| Vanilla extract | 1 tsp |
| Egg | 1 (for egg wash) |
Instructions:
- Preheat the oven to 350°F (175°C). In a large bowl, mix sliced apples with bourbon, lemon juice, vanilla extract, ¼ cup of granulated sugar, cinnamon, nutmeg, and a pinch of salt. Let sit for a few minutes to combine flavors.
- In another bowl, mix flour, the remaining sugar, brown sugar, oats, melted butter, and salt until crumbly.
- Pour the apple mixture into a pie dish, then evenly sprinkle the crisp topping over the apples.
- Brush the edges of the pie crust with the beaten egg, then bake for 45-50 minutes or until the topping is golden brown and the apples are bubbling.
- Allow to cool slightly before serving. Pair with vanilla ice cream if desired and enjoy!
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Spiced Pear and Almond Tart
Spiced Pear and Almond Tart is a delectable pastry that marries the sweetness of ripe pears with the nutty flavor of almonds, all baked in a buttery tart shell. This tart is enhanced with warm spices such as cinnamon and ginger, making it a perfect comfort food for fall. Serve it warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¼ cups |
| Unsalted butter | ½ cup (cold, cubed) |
| Granulated sugar | ⅓ cup |
| Almond meal | 1 cup |
| Large eggs | 2 |
| Ripe pears (sliced) | 3 |
| Ground cinnamon | 1 tsp |
| Ground ginger | ½ tsp |
| Honey | 2 tbsp |
| Lemon juice | 1 tbsp |
| Salt | ¼ tsp |
| Sliced almonds (for topping) | ¼ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a tart pan.
- In a bowl, mix together flour, sugar, and butter until it resembles coarse crumbs. Press the mixture into the bottom and sides of the tart pan.
- In another bowl, whisk together eggs, almond meal, cinnamon, ginger, honey, lemon juice, and salt until combined.
- Arrange the sliced pears in the tart shell and pour the almond mixture over the top.
- Sprinkle sliced almonds on top and bake for 35-40 minutes or until the tart is golden brown and the pears are tender.
- Allow to cool slightly before serving. Enjoy this tart warm, with or without a scoop of ice cream!
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Caramelized Onion and Goat Cheese Pie
Caramelized Onion and Goat Cheese Pie is a savory dish that beautifully combines the rich sweetness of caramelized onions with the tangy creaminess of goat cheese, all enveloped in a flaky pastry crust. This pie is an excellent comfort food that can serve as a delightful main course or a savory appetizer, perfect for fall gatherings or cozy family dinners.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold, cubed) |
| Ice water | 3-4 tbsp |
| Olive oil | 2 tbsp |
| Yellow onions (thinly sliced) | 3 medium |
| Fresh thyme (chopped) | 1 tbsp |
| Goat cheese | 6 oz |
| Heavy cream | ½ cup |
| Large eggs | 2 |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Egg (for egg wash) | 1 |
Instructions:
- Preheat the oven to 375°F (190°C) and prepare a pie dish by greasing it lightly.
- In a bowl, combine the flour and cold butter, then mix until crumbly. Gradually add ice water until a dough forms. Roll out the dough, place it in the pie dish, and chill for 30 minutes.
- In a skillet, heat olive oil over medium heat. Add the onions and cook until caramelized, about 20-25 minutes, stirring frequently.
- In a separate bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the caramelized onions, goat cheese, and thyme.
- Pour the filling into the prepared pie crust and bake for 30-35 minutes, or until the filling is set and the top is golden.
- Allow to cool slightly before slicing. Serve warm or at room temperature, and enjoy your delightful pie!
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Maple-Glazed Sweet Potato Pie
Maple-Glazed Sweet Potato Pie is a delightful dessert that embodies the flavors of fall with its creamy sweet potato filling, balanced perfectly by the warmth of spices and a rich, sweet maple glaze. This pie is not only a treat for the taste buds but also a feast for the eyes, making it a popular choice for holiday gatherings and cozy family meals.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and diced) | 2 cups (mashed) |
| Brown sugar | ¾ cup |
| Maple syrup | ½ cup |
| Unsalted butter | ¼ cup (melted) |
| Heavy cream | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Unbaked pie crust | 1 (9-inch) |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare your pie crust in a pie dish.
- Boil sweet potatoes until tender, then drain and mash them until smooth.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, maple syrup, melted butter, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well blended.
- Pour the sweet potato mixture into the prepared pie crust.
- Bake for 45-50 minutes or until the filling is set and the edges are lightly browned.
- Allow to cool before serving. Enjoy your Maple-Glazed Sweet Potato Pie as a comforting fall dessert!
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Chocolate Hazelnut Pumpkin Pie
Chocolate Hazelnut Pumpkin Pie is a decadent and unique twist on the traditional pumpkin pie, perfect for fall gatherings. This indulgent dessert combines the rich flavors of chocolate and hazelnuts with the classic spice blend of pumpkin pie, creating an irresistible treat that is sure to impress your family and friends during the holiday season.
| Ingredients | Quantity |
|---|---|
| Pureed pumpkin | 1 cup |
| Heavy cream | 1 cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ⅓ cup |
| Large eggs | 3 |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Chopped hazelnuts | ½ cup |
| Semi-sweet chocolate chips | 1 cup |
| Unbaked pie crust | 1 (9-inch) |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare your pie crust in a pie dish.
- In a large bowl, whisk together the pureed pumpkin, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Fold in the chopped hazelnuts and semi-sweet chocolate chips into the pumpkin mixture.
- Pour the mixture into the prepared pie crust and spread evenly.
- Bake for 45-50 minutes until the filling is set and a knife inserted in the center comes out clean.
- Allow to cool before serving. Enjoy your Chocolate Hazelnut Pumpkin Pie as a comforting fall treat!
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Cranberry Orange Custard Pie
Cranberry Orange Custard Pie is a delightful fall dessert that blends the tartness of fresh cranberries with the bright and zesty flavor of oranges. This custard-based pie is not only visually appealing with its vibrant red filling and golden crust, but it also offers a wonderful balance of sweetness and acidity, making it a perfect addition to your holiday dessert table.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 2 cups |
| Granulated sugar | ¾ cup |
| Fresh orange juice | ½ cup |
| Grated orange zest | 1 tbsp |
| Large eggs | 3 |
| Heavy cream | 1 cup |
| Vanilla extract | 1 tsp |
| Unbaked pie crust | 1 (9-inch) |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare your pie crust in a pie dish.
- In a bowl, combine the cranberries and ¼ cup of granulated sugar, set aside.
- In another bowl, whisk together the remaining sugar, orange juice, orange zest, eggs, heavy cream, and vanilla extract until smooth.
- Fold the sugared cranberries into the custard mixture.
- Pour the filling into the prepared pie crust and spread evenly.
- Bake for 40-45 minutes or until the custard is set and lightly golden. Allow to cool before serving. Enjoy your Cranberry Orange Custard Pie as a comforting fall treat!
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Rustic Butternut Squash and Spinach Quiche
Rustic Butternut Squash and Spinach Quiche is a hearty and comforting dish perfect for the fall season. This quiche features a flaky crust filled with a creamy mixture of roasted butternut squash, fresh spinach, and aromatic herbs, making it an excellent choice for brunch or a cozy dinner. The combination of flavors and textures in this dish is sure to please everyone at the table.
| Ingredients | Quantity |
|---|---|
| Unbaked pie crust | 1 (9-inch) |
| Butternut squash | 2 cups, cubed and roasted |
| Fresh spinach | 2 cups |
| Large eggs | 4 |
| Heavy cream | 1 cup |
| Grated nutmeg | ¼ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Grated Parmesan cheese | 1 cup |
| Olive oil | 1 tbsp |
| Onion | 1, chopped |
Instructions:
- Preheat the oven to 375°F (190°C) and prepare your pie crust in a pie dish.
- In a skillet, heat the olive oil over medium heat, add the chopped onion, and sauté until translucent. Add the spinach and cook until wilted.
- In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and black pepper until combined.
- Fold in the roasted butternut squash, sautéed spinach and onion, and Parmesan cheese into the egg mixture.
- Pour the filling into the prepared pie crust and spread evenly.
- Bake for 35-40 minutes or until the quiche is set and lightly golden on top. Allow to cool slightly before slicing. Enjoy your Rustic Butternut Squash and Spinach Quiche as a warm and satisfying fall dish!
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Chai-Spiced Pear Strudel Pie
Chai-Spiced Pear Strudel Pie is a delightful and aromatic dessert that combines the classic flavors of chai spices with sweet, juicy pears wrapped in a flaky strudel crust. This pie celebrates the essence of fall, bringing warmth and comfort to any gathering. The blend of cinnamon, cardamom, and ginger perfectly complements the tender pears, making it an irresistible treat for any chai lover.
| Ingredients | Quantity |
|---|---|
| Unbaked pie crust | 1 (9-inch) |
| Pears, peeled, cored, sliced | 4 cups |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| All-purpose flour | 2 tbsp |
| Chai spice blend | 2 tsp |
| Lemon juice | 1 tbsp |
| Vanilla extract | 1 tsp |
| Butter, melted | 2 tbsp |
| Egg, beaten (for egg wash) | 1 |
| Powdered sugar (for garnish) | Optional, for serving |
Instructions:
- Preheat the oven to 375°F (190°C) and prepare your pie crust in a pie dish.
- In a large bowl, gently toss the sliced pears with granulated sugar, brown sugar, flour, chai spice blend, lemon juice, and vanilla extract until well combined.
- Pour the pear mixture into the prepared pie crust, spreading it evenly. Drizzle melted butter over the top.
- Fold the edges of the pie crust over the filling to create a rustic strudel look, brushing with beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden and the pears are tender. Allow to cool slightly before dusting with powdered sugar and serving. Enjoy your Chai-Spiced Pear Strudel Pie!
Raspberry Peach Cobbler Pie
Raspberry Peach Cobbler Pie is a delightful fusion of sweet peaches and tart raspberries, topped with a buttery, crumbly cobbler crust. This dessert embodies the cozy comfort of fall, making it the perfect sweet ending to any autumn meal or gathering. The combination of juicy fruits and a crunchy topping creates a texture that is both satisfying and indulgent, bringing warmth and nostalgia in every bite.
| Ingredients | Quantity |
|---|---|
| Unbaked pie crust | 1 (9-inch) |
| Fresh peaches, peeled and sliced | 4 cups |
| Fresh raspberries | 2 cups |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| All-purpose flour | 2 tbsp |
| Baking powder | 1 tsp |
| Ground cinnamon | ½ tsp |
| Salt | ¼ tsp |
| Milk | ¾ cup |
| Butter, melted | 4 tbsp |
| Egg, beaten (for egg wash) | 1 |
| Powdered sugar (for garnish) | Optional, for serving |
Instructions:
- Preheat the oven to 375°F (190°C) and prepare your pie crust in a pie dish.
- In a large bowl, combine the sliced peaches, raspberries, granulated sugar, brown sugar, flour, baking powder, cinnamon, and salt, mixing gently.
- Pour the fruit mixture into the prepared pie crust and drizzle melted butter over the top.
- For the cobbler topping, mix the milk with additional flour, pouring it over the fruit filling.
- Bake for 35-40 minutes until the crust is golden and the fruit is bubbling. Let it cool slightly before serving and dust with powdered sugar if desired. Enjoy your Raspberry Peach Cobbler Pie!
