09/17/2026
🥧🍂 Fall is better with pie! These delicious pies are warm, cozy, and packed with all the flavors of the season.
Ingredients
🥧 Pumpkin Cheesecake with Gingersnap Crust
32 gingersnap cookies, finely crushed into crumbs
1 ¾ cup sugar, divided
½ cup butter, softened
1.4 cup butter, melted
24 ounces cream cheese, softened (three 8-oz packages)
15 ounces pumpkin puree
¼ cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon pumpkin pie spice
4 large eggs, slightly beaten
½ cup heavy cream
1 tsp vanilla extract
🥧 Pecan Pie Cheesecake
Crust
2 cups graham cracker crumbs, either store-bought or use a food processor to create fine crumbs from whole graham crackers
⅓ cup light brown sugar, packed
½ cup salted butter, melted
Pecan Pie Filling
⅓ cup salted butter
1 cup granulated sugar
1 cup light corn syrup
2 eggs
1 teaspoon vanilla extract
1½ cups pecans, chopped
Cheesecake
16 ounces cream cheese, softened
1 cup granulated sugar
¼ teaspoon salt
1½ tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
½ cup sour cream
Pecan Topping
¼ cup salted butter
⅓ cup light brown sugar
½ teaspoon vanilla extract
¼ cup heavy cream
1 cup pecans, roughly chopped
🥧 Vintage Custard Pie
1 unbaked pie crust
1 cup of sugar
6 large eggs, having them at room temperature is a must
¼ teaspoon of nutmeg
2 teaspoons of vanilla
3 cups of whole milk, having it at room temperature is a must
⅛ teaspoon of nutmeg, for garnish
🥧 No Bake Pumpkin Pie
1 pre-made 10-inch graham cracker crust
4 ounces of cream cheese, softened
¼ cup of white granulated sugar
1 (8-ounce) container of Cool Whip or other whipped cream, divided in ½
½ (3.4-ounce) box of instant vanilla pudding (1/4-cup of dry pudding mix)
½ cup of milk
1 cup of canned (or homemade) pumpkin puree
1 teaspoon of pumpkin pie spice
1 teaspoon of nutmeg
½ tablespoon of cinnamon
