578 shelf recipes

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.

Fudge pecan pie melts butter and cocoa into the corn syrup filling, creating a brownie-like base under a layer of toasted pecan halves. Chocolate-pecan crossover for Thanksgiving.

Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.

Chocolate mint brownies made with cocoa powder, mint extract, and chopped nuts in a one-bowl batter. A fudgy 8x8 pan that yields 16 squares with the classic Andes-mint-meets-brownie combo.

No-fuss pecan pie with cornmeal for subtle texture and a slow bake that prevents cracking. Mix everything in one bowl, pour, and bake at 300°F for foolproof holiday dessert that slices clean.

Maple sugar pumpkin pie pairs warming cinnamon, ginger, and nutmeg with a splash of pure maple syrup for an old-fashioned New England take on the Thanksgiving classic. Whole milk and eggs make for a tender custard.

President Taft pumpkin pie with a souffle-light filling lifted by separated and folded egg whites. A heritage Thanksgiving recipe with brown sugar, allspice, and cinnamon warmth.

Old-fashioned pumpkin pie with molasses, evaporated milk, and the four classic spices: cinnamon, ginger, cloves, and nutmeg. The grandmother-style holiday pie with a deep, dark filling.

Pumpkin spice pancakes made with real pumpkin puree, melted butter, and pumpkin pie spice. Fluffy, warmly spiced, and on the table in 10 minutes.

Fudgy chocolate pecan pie built on sweetened condensed milk and melted sweet chocolate instead of the usual corn syrup. The pecans stir into a rich chocolate custard for a brownie-meets-pecan-pie holiday dessert.

Give your pizza a new twist by using fresh figs, olive tapenade and goat cheese. It's delicious, serve it as a main dish or an appetizer.

Tasty, easily manipulated bread for making french toast, or just for having with your meal.

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

Karen's pumpkin pie uses fresh roasted pumpkin, heavy cream, brown sugar, warm spices, and a splash of whiskey for the richest holiday pie. From-scratch Thanksgiving classic.

Orange banana quickbread sweetened entirely with bananas and orange juice concentrate, no added sugar. Spiced with pumpkin pie spice for a fragrant, naturally sweet snack loaf.