Dessert/5 recipes

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

Much lighter than classic cheesecake, and it is very smooth and flavorful, nice and creamy flavor from ricotta cheese and sour cream, lemon juice and zests add the refreshing citrus taste into the cheese pie; and the almond crust was flaky, nutty and tangy.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Pumpkin chess pie crosses Southern chess pie with classic pumpkin filling. Cornmeal-thickened, warmly spiced, and richer than traditional pumpkin pie with a denser, sliceable texture.

"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."

Almonds, chocolate and coffee make these delicious biscotti. A great snack with a cup of tea or coffee.

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

Very tasty treat! Easy to make and very moist. I added 1/2 cup chopped pecans to the batter. Would be good with some dried cranberries also.

Dairy-free pumpkin pie blends silken tofu into the custard in place of evaporated milk, for a smooth, traditional-tasting pumpkin pie with no dairy. An easy blender filling for the holidays.

"The light and fluffy texture of this this cool and creamy mousse is perfect after a heavy turkey dinner."

Authentic Georgia pecan pie with a 50-50 blend of light and dark corn syrups, baked low and slow in a deep-dish shell. The split syrup is what gives this pie its signature balance.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.

Light pumpkin pie with a fluffy chiffon-style filling on a graham cracker crust, sweetened with sugar substitute and lifted with whipped egg whites. The lower-sugar pumpkin pie for the holiday table.

I customized the crunchy chocolate peanut butter bars into this recipe by adding some toasted oats, wheat germ and coconut flakes. They were super crunchy an delicious.

Dave's light pumpkin pie uses artificial sweetener, skim milk, and nonfat evaporated milk for a holiday-classic flavor with significantly less fat and sugar. Thanksgiving dessert you can serve guilt-free.