Dessert Recipes

Homemade pumpkin spice doughnuts fried golden from a pumpkin puree dough warm with cinnamon, ginger, and nutmeg, then dipped in a maple glaze. Cake-style donuts for fall mornings and Thanksgiving dessert.

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.

Extra-rich chocolate pecan pie: classic Southern pecan pie reimagined with melted semi-sweet chocolate and evaporated milk for a denser, fudgier filling. The Thanksgiving showpiece your table needs.

Butternut squash pie with a from-scratch shortening crust, spiced with cinnamon, nutmeg, cloves, and a touch of lemon extract. A sweeter, nuttier alternative to pumpkin pie.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Pumpkin chiffon pudding with canned pumpkin, evaporated skim milk, pumpkin pie spice, and whipped topping set with gelatin. A light, low-calorie no-bake dessert.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

Impossible blender coconut pie that forms its own crust while baking. Everything blended together and poured into a greased pie plate for a self-crusting coconut custard pie.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Apple dessert bars with a buttery shortbread crust, cinnamon-lemon apple layer, and a rich coconut-nut custard topping that bakes into chewy squares.

Croatian poppy seed povitica with a yeasted sweet dough stretched paper-thin and rolled around a honey-sweetened poppy seed filling. Traditional Eastern European holiday bread.

Pumpkin pie cake is a fall dump-cake with creamy spiced pumpkin pie filling on the bottom, dry yellow cake mix on top, then melted butter and pecans. A no-crust pumpkin dessert hybrid.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Chocolate caramel nut bars with a German chocolate cake-mix crust, melted caramel middle, and chopped walnuts and chocolate chips. A potluck-ready bar cookie you can shortcut with a boxed mix.

Gooey butter cake layers a tender shortbread crust beneath a buttery, corn-syrup-rich filling that bakes into the iconic St. Louis dessert with crisp edges and a soft, almost custardy center. Dust with powdered sugar and slice into squares.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.