How to Reheat: Leave leftover pie portions on your kitchen countertop to bring them to room temperature (you’ll need more time for frozen pie), then bake them at 350°F for ten minutes.. Recipe ...

In a large bowl, add the butter and the sugar and cream until well blended. Add the eggs and beat, one egg at a time. Add the pumpkin puree and vanilla - beat until mixed.

Pecan Pie (Getty Images)“Unlike lots of recipes for other pecan pies these days, this one is tried and true, beloved in its simplicity for literally decades. It doesn't have bacon or liquor in ...

In 2018, Food & Wine named this recipe from the legendary food scholar Dr. Jessica B. Harris as one of our 40 best.She contributed several articles to F&W in the 1980s and 1990s, including a piece ...

If you opt for pumpkin pie, add a Pecan Butterscotch Sauce — it’s the best of both pie flavor profiles, but you’ll need to roll out only one crust.

Preheat the oven to 350°F. In a medium bowl, stir together the flour, 4 tablespoons of the butter, and 1/4 cup of the brown sugar. Using your fingers, pinch mixture into moist crumbs. Stir in the ...

As a fan of both pumpkin and pecan pie, I couldn't resist trying this recipe for autumnal French toast from celebrity chef Sunny Anderson, a host on Food Network's "The Kitchen.". When I make ...

Brown butter enhances the nuttiness of this pecan pie, which is generously packed with pecans. More impressively, it’s not too sweet. Toast your pecans for the best flavor.