Feel free to swap in other squash in pastry chef Michelle McKenzie’s recipe: Sugar Pie comes out sweeter, and canned pumpkin is mellow-tasting, if less distinctive. Shauna Sever, an 18 Reasons instructor, suggested the spicy gingersnap layer. You’ll need a 9-in. deep-dish pie pan.
Ice cream pies make ideal desserts for big holiday dinners, because you can make them days in advance and just haul them out of the freezer right before serving. Plus, they’re easy to make. This nutty, chocolate confection is a surefire crowd-pleaser.
Imagine a slightly gooey but intensely nutty filling over a rich cookie base, and you’ll understand why these cookies get rave reviews. For easiest cutting, line the pan with buttered foil, and as soon as the baked cookies are cool, cut them into pieces with a sturdy knife (don’t wait until the next day).
Homey and very moist, a cream torte is like a cross between a cake, a custard, and a dutch baby. To keep the batter from leaking out of the springform pan, be sure the pan bottom and rim fit together tightly; or line the pan with foil before buttering and flouring it.
To ensure a crisp topping and add depth of flavor to the fruit, bake the streusel topping on its own and simmer the pears with marsala wine and ginger. Then layer pears and topping in a dish and bake briefly.
To create this deluxe but easy dessert, flavor whipping cream with brown sugar, pumpkin, and spices and freeze in an ice cream maker. Then fold in bourbon and crushed gingersnaps and freeze until firm.
As the layers of chocolate graham crackers and pumpkin- and spice-flavored cream cheese chill overnight, the flavors meld and the crackers soften to create this super-easy cake. A dusting of cocoa over leaf stencils give it a fancy look, but you can omit the stencils if you’re in a hurry.