511 shell recipes

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.

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.

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.

Silky pumpkin mousse pie made with whipped egg whites, evaporated skim milk, and a hint of orange zest. A no-bake holiday dessert that's lighter than traditional pumpkin pie.

Pumpkin pie cognac with a silky custard of half-and-half, dark brown sugar, candied ginger, and a generous splash of brandy. The grown-up holiday pie that smells like Thanksgiving in a glass.

Cobble corn chili tacos stuff crispy taco shells with a chunky chili-style ground beef filling loaded with corn, stewed tomatoes, and celery. A 45-minute weeknight Tex-Mex pantry dinner.

Fresh California tomato summer soup with diced ripe tomatoes, pasta shells, carrots, celery, onion, and basil in chicken broth. A garden-driven minestrone built for peak tomato season. Topped with Parmesan.

With a fresh berry filling accented with a hint of lemon, this crunchy-topped pie satifies lovers of both pies and fruit crisps.

Light pumpkin pie sweetened with brown sugar, honey, and low-calorie sweetener, blended with non-fat milk for a creamy custard that skips the heavy cream without losing the warm ginger-cinnamon-nutmeg punch.

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.

Spicy pumpkin pie with two teaspoons of cayenne pepper hidden in the warm spice blend, balanced by honey, half-and-half, and ground pecans. A Thanksgiving showstopper that surprises every guest at the second bite.

No special occasion needed for this decadent dessert...it's so easy.