1,691 pim recipes

Classic pumpkin pie with a silky brown-sugar custard, warm pumpkin pie spice, and a two-temperature bake that sets it without cracking. Topped with amaretto whipped cream. The Thanksgiving standard, made easy.

Easy peach rhubarb refrigerator jam made with fresh rhubarb, canned peach pie filling, and a packet of orange gelatin. No pectin, no canning. Spreads bright on toast or biscuits.

Oil-based pumpkin bundt cake with canned pumpkin puree, pumpkin pie spice, and a cream cheese frosting drizzle. A tender fall cake that stays moist for days straight from a single pan.

Fresh tart cherry pie with a flaky double crust and just five ingredients. Summer baking at its most honest, no canned filling required.

3-step cheesecake mixes cream cheese, sugar, vanilla, and eggs into a graham cracker crust for a no-fuss classic. Five ingredients, one bowl, and a crowd-pleasing finish.

Try sugar-free, but scrumptious pie that's made with jello and strawberries!

Covered strawberry pie bakes fresh berries into a juicy, cinnamon-kissed filling thickened with cornstarch, all tucked between two flaky pie crusts. An old-fashioned double-crust strawberry pie, not the usual no-bake glaze version.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

This easy to make strawberry pie tastes so good, you don't have to bake if you use a store-bought pie crust. A great recipe to use up your strawberries.

No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.

Easy apple turnovers from refrigerated pie crust, filled with chopped apples, walnuts, and cinnamon sugar. Dipped in butter and rolled in extra sugar before baking.

This is easy to make and everyone loved it when I brought it for Thanksgiving dinner. Had several requests so I made it again for Christmas dinner.

This delicious rhubarb custard pie is a hit at our family dinner table.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Classic maple pecan pie with a hot syrup technique that creates silky filling and perfectly suspended pecans in every slice.

Made with store-bought or leftover homemade applesauce, this pie is exceptionally easy to prepare.