Yield: 6 servings | Prep time: 30 mins + chilling

Ingredients

1-1/2 tsps unflavored gelatin

4-1/2 tsp cold water

3 egg yolks

3/4 cup sugar

1-1/2 cups canned pumpkin

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1-1/2 cups heavy whipping cream

1-1/2 tsp vanilla extract

18 gingersnap cookies

Instructions

1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160°F and mixture has thickened, about 5 minutes.
2. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
3. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
4. Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.

Yield: 16 cupcakes | Prep time: 30 mins | Bake time: 20 mins + cooling

Ingredients

2/3 cup shortening

2 eggs

3/4 cup maple syrup

1/2 cup milk

1-1/2 cups all-purpose flour

1-1/4 tsps baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp ground ginger

1/2 tsp ground allspice

1 cup canned pumpkin

1 can (8 oz) crushed pineapple, drained

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

1-1/2 cups confectioner’s sugar

Instructions

1. In a large mixing bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Comnine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat until moistened. Stir in pumpkin and pineapple.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
3. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioner’s sugar; beat until smooth. Frost cupcakes.

Servings: 8-10 | Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins, plus at least 3 hrs to chill

Ingredients

For the crust

1 /12 cups finely crushed graham cracker crumbs, from about 12 whole graham crackers

1/3 cup (packed) light brown sugar

4 tbsp unsalted butter, melted

For the filling

2 (14 oz.) cans sweetened condensed milk

1 cup plain greek yogurt (2% or whole milk)

1 tbsp grated lime zest

3/4 cup fresh lime juice

For the topping

1 cup cold heavy cream

2 tbsp confectioners’ sugar

1 tsp grated lime zest

8-10 thin lime slices

Instructions

1. Make the crust: Preheat oven to 375° and set an oven rack in the middle position.
2. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter; stir with a fork first, and then your hands until the mixture is well combined. using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1 1/2″ pie pan. The crust should be about 1/4″ thick. Tip: do the sides first.
3. Bake for 10. minutes, until just slightly browned. Let the crust cool on a wire rack.
4. Make the filling: Lower the oven temperature to 350°F. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest and lime juice. Pour the thick mixture into the graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes then place in the refrigerator to chill thoroughly, about 3 hours.
5. Make the Topping: In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

Notes

• Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.

Total time: 1½ hours, plus at least 1 hr chilling and 4 hrs cooling | Yield: 8 servings

Ingredients

For the crust

1¼ cups all-purpose flour (150 grams), plus more for dusting

¼ teaspoon fine sea salt

10 tablespoons unsalted butter, preferably high-fat, European style, chilled and cubed

2 to 4 tablespoons ice water, as needed

For the filling

1½ cups pecan halves (170 grams)

6 tablespoons unsalted butter

2 ounces bittersweet chocolate, chopped (56 grams)

¾ cup dark corn syrup

4 large eggs

½ cup packed light brown sugar (100 grams)

1 tablespoon unsweetened cocoa powder (5 grams)

2 tablespoons bourbon

¼ teaspoon fine sea salt

Instructions

1. Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
2. On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes. minutes.
3. While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
4. Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
5. Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
6. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.

Total time: 50 mins | Cook time: 20 mins | Prep time: 30 mins | Makes: 24

Ingredients

Instructions

Serves: 11

Ingredients

1 large egg

1/2 cup unsalted butter

1/2 cup light brown sugar

1/4 cup granulated sugar

1 tablespoon vanilla extract

1 1/2 cups old-fashioned whole rolled oats

3/4 cup all-purpose flour

1/2 to 1 teaspoon cinnamon

1/2 teaspoon baking soda

Pinch salt

Heaping cup semi-sweet chocolate chips

1/2 cup raisins or nuts

Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350°F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
7. Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Serves: 12

Ingredients

Streusel

½ cup flour

½ cup sugar

4 tablespoons (½ stick) unsalted butter, softened

Bars

⅔ cup shortening

2 cups light brown sugar

2 eggs, room temperature, lightly beaten

¼ teaspoon salt

1 teaspoon vanilla extract

2 cups flour

½ tablespoon ground cinnamon

2 teaspoons baking powder

1 ½ cups peeled and chopped Granny Smith apple (about 1 large or 2 medium apples)

½ cup chopped pecans

Instructions

1. Streusel: In a bowl, combine flour, sugar and butter. Mix until mixture resembles coarse crumbs.
2. Bars: Preheat oven to 350 degrees. Coat a 9-by-13-inch pan with cooking spray.
3. In a large bowl, beat shortening and brown sugar on medium speed until smooth. Add eggs, salt and vanilla and mix until combined, scraping down sides as needed.
4. With a spatula, stir in flour, cinnamon and baking powder until well combined. Gently fold in apples and pecans.
5. Spread batter into prepared pan and sprinkle with streusel. Bake 35–40 minutes or until the top is golden brown and a tooth-pick inserted comes out clean.