17 Autumn Desserts to Welcome the Season!

I just love fall. The cool crisp air. The gorgeous vibrant colors. And of course, most of all, the wonderful, aromatic flavors of autumn ingredients. Pumpkins, winter squash apples, cinnamon, caramel and spice! There’s nothing better than that. This collection of 17 Autumn Desserts is proof of my love for baking treats with these ingredients.

17 Autumn Desserts



Pumpkins are for more than Decorating!

1) This Caramel Pumpkin Cake is one of those that quickly jumped to the top [Read more…]

Print Friendly, PDF & Email

No Bake Pumpkin Spice Caramel Cheesecake Dessert

No Bake Pumpkin Spice Caramel Cheesecake Dessert

A few years ago, I learned that pumpkin cheesecake is a very common dessert to serve for Thanksgiving.  Cheesecake isn’t hard to make, but this no-bake version is even easier.

You can even make it a day or two ahead of time, which is perfect if you’re hosting Thanksgiving dinner!

This Pumpkin Spice Cheesecake Dessert is lighter tasting than a regular baked cheesecake.  The filling is fluffy and creamy, swirled with caramel sauce.  I used McCormick Pumpkin Pie Spice to give it a great flavor.

No Bake Pumpkin Caramel Cheesecake Dessert ingr

You’ll want to have your cream cheese at room temperature before starting this recipe.  It only takes a few minutes to stir the crust together and press it into the dish.  And the filling whips together quickly too.

I’ve been loving McCormick Pumpkin Pie Spice.  I’ve added it to Homemade Pumpkin Spice Ice Cream and other recipes.

But I’ve also used it sprinkled on bananas with a little honey and pecans for a morning snack.

I’ve made Pumpkin Pie Spice and Sugar Toast, by using it in place of cinnamon.  That really pumps up the flavor of plain old cinnamon sugar toast.

I’ve added it to oatmeal in place of cinnamon.  Pumpkin Pie Spice is versatile stuff!

Check out McCormick FlavorPrint for more ideas on combining and using spices and discover your own FlavorPrint Profile.

No Bake Pumpkin Spice Caramel Cheesecake Dessert
  • 2 cups graham cracker crumbs
  • 1 Tbs. sugar
  • 1 stick butter, melted
  • 2 packages (8oz each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 oz) pumpkin
  • 1½ tsp. McCormick Pumpkin Pie Spice
  • 12 oz frozen whipped topping, thawed
  • ½ cup caramel sauce
  1. Stir the sugar and graham cracker crumbs together.
  2. Add the butter and mix well. Reserve ½ cup for the topping.
  3. Press the rest into a 9×13 pan.
  4. Combine the cream cheese, sugar in a mixer bowl. Beat until well combined.
  5. Add pumpkin and Pumpkin Pie Spice to the mixer bowl and beat until combined.
  6. Fold in whipped topping.
  7. Spread pumpkin mixture onto graham cracker crust.
  8. Drizzle caramel sauce over the top of the pumpkin.
  9. Use a knife to swirl caramel into pumpkin fluff.
  10. Sprinkle remaining crumbs over top of dessert.
  11. Refrigerate 4 hours or over night.

No Bake Pumpkin Caramel Cheesecake Dessert

For more Thanksgiving recipe ideas, see American Homemade.  There are lots of ideas here to put a flavorful spin on traditional dishes.

Disclosure: I have partnered with McCormick and have been compensated for my time.  However, all opinions are my own.

Print Friendly, PDF & Email

Pumpkin Ice Cream Pie with a Ribbon of Salted Caramel and Gingersnap Crust

Pumpkin Ice Cream Pie with a ribbon of salted caramel and gingersnap crust


Pumpkin and vanilla ice cream come together in this easy dessert!

It’s no secret that I love ice cream.  So when I saw this recipe for Pumpkin Gingersnap Ice Cream Cake from Shutterbean, I wanted it.  She used pumpkin and vanilla ice creams to make a loaf shaped cake with gingersnap crumbs in between the layers. (I love the buttery way she treated the cookie crumbs!)  She also used pumpkin butter to up the flavor of the ice cream.

My first plan was to go with the Shutterbean recipe.  But I decided to go with a pie shape instead.  And I added salted caramel sauce  too.

This would make a great dessert for Thanksgiving.  Cold desserts don’t seem as heavy as other types of desserts for some reason.  Even when they are decadently sweet and rich, like this one.

The other beauty of this pie is that it can be made ahead of time.  That’s important, especially if you’re juggling a lot of other dishes for a big Thanksgiving dinner.  It also means that leftovers don’t need to go to waste, because it will last a long time in the freezer.

Here’s what you’ll need:    [Read more…]

Print Friendly, PDF & Email

Easy Apple Crumb Pie

Easy Apple Crumb Pie


Sliced apples, sugar, spices and an easy crumb topping come together for an amazing fall dessert!

Oh my!  This pie tastes so, so much better than it looks.  I didn’t take the time to really style the photo, because it smelled so amazing.

I pulled it out of the oven at the same time the rest of our dinner was ready.  We ended up eating it as a side dish, because we couldn’t wait for dessert 🙂

I’ve got another pie crust in the freezer and I can’t wait to make this pie again.

Here’s what you’ll need:   [Read more…]

Print Friendly, PDF & Email

Peach Pie Squares

Peach Pie Squares


Today is my birthday, so I’m sharing a variation of my favorite birthday treat.  These Peach Pie Squares are a peachy twist on Cherry Squares.

We loved this version, and I did have trouble staying out of them.  But I have to admit that the Cherry Squares are still my favorite.  I really do have to watch myself to keep from eating the whole pan of the cherry version.

The recipe is easy, but it does require getting out the rolling pin.  Don’t worry though.  This crust is a cinch to make.  And it’s very forgiving.  If it tears or rips, just press it back together with your fingers.  The icing will cover up all of the crust anyway, so there’s no need to worry about making it look perfect.

I’m not much of an apple pie lover, but if you like apple (especially Dutch Apple Pie with icing) these would be great with a can of apple pie filling instead of peach or cherry.

Here’s what you’ll need:   [Read more…]

Print Friendly, PDF & Email

Creamy Pina Colada Pie – No Bake!


I love fruity summer drinks – spiked or not. It’s just so fun to sit out in the backyard with a glass of frosty, sugary goodness.

When I was grocery shopping a few weeks ago, I noticed Jello had some flavors based on drinks. I knew I had to get them and make them into something fun! The pina colada one turned into this fun pina colada-inspired pie. It’s perfect for summer because it’s cool and creamy and it reminiscent of the drink.

This recipe makes enough two fill two pie crusts. I made my pie virgin, but if you wanted a more authentic flavor you could add some rum extract. The pie freezes really well so I’d suggest making one for now and freezing one for later in the summer!

Ready to get started? Here’s what you’ll need:


Creamy Pina Colada Pie
  • 2 8-inch graham cracker crust pie shells
  • 1 3 oz. package pina colada jello
  • ¾ cup boiling water
  • ½ cup cold water + enough ice to make 1¼ cup
  • 1 8 oz. package whipped topping + additional for topping
  • 1 cup pineapple tidbits, drained and patted dry + additional for topping
  • ½ cup shredded coconut
  1. Dissolve the jello in the boiling water. Add ice to cold water to make 1¼ cup. Stir the cold water mixture into the jello. Stir until slightly thickened and then remove the ice that hasn't melted.
  2. Whisk in the whipped topping until thoroughly combined. Fold in the pineapple tidbits and shredded coconut. Divide between pie shells. Refrigerate for several hours until set. Top with additional pineapple tidbits and whipped topping before serving.



Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Print Friendly, PDF & Email

Meyer Lemon Pie (No Bake and 2 ingredients)

It’s true. You can take 2 ingredients and make a fabulous pie. Well, technically, with the graham cracker crust it’s 3 ingredients, but seriously, this is so easy and delicious.

This is an easy pie that would make a great addition to Easter dinner too.

Meyer Lemon Pie (No Bake and 2 ingredients)
  • ½ cup fresh Meyer Lemon juice (can also use regular lemon juice)
  • 1 can sweetened condensed milk (I use fat free)
  • 1 graham cracker crust or 6 mini crusts
  1. Squeeze lemon juice (through a strainer to catch the seeds) until you have ½ cup.
  2. Pour into a bowl with 1 can sweetened condensed milk.
  3. Mix to combine.
  4. Place lemon/milk filling into pie crust.
  5. Refrigerate until cooled & thickened.

I made mini pies for portion control purposes! The filling is a sweet and tart, creamy, custard-y type and can be topped with meringue or whipped topping.  I prefer mine plain, but my mom always adds meringue (which I don’t like and when I was young, would always take it off and it would drive her bonkers 🙂 What are kids for?!)

With Meyer Lemons in season, it’s a great time to whip one of these pies up. It takes no time at all, and the burst of citrus is exactly the thing for breaking through those winter doldrums!  (For lots more citrus recipes, check out the recent Ingredient Spotlight: Citrus)

 For more recipes by KimM – check out her Blog, Facebook, Twitter, & Pinterest

Print Friendly, PDF & Email

Cranberry Fudge Pie

Think chocolate covered cranberries in pie form! I found this recipe on the King Arthur Flour website, and I knew I had to try it.

The rich color of the cranberries makes a gorgeous presentation for the holidays!  (and it would have been nice if I had remembered to take a picture before we starting hacking into it!)  My family enjoyed this over Thanksgiving, and I feel sure it will make another appearance very soon.   [Read more…]

Print Friendly, PDF & Email

10 Easy Pie Recipes (plus 2 crust recipes)

Thanksgiving is coming and that means pie.  Although pumpkin is my favorite and I love pecan too, those aren’t the only kinds of pie that can be served at this time of year.

Here are a 10 easy pie recipes and a couple of crust recipes too.

Caramel Apple Pie is a delicious take on original apple pie.  The brown sugar creates a caramel-like filling.  This is a very easy pie to make.

Kentucky Nut Pie for the Derby isn’t just for the first Saturday in May.  Here in Kentucky, this chocolatey pie gets served year round.

Make the kids (and adults) happy with this sweet pie version of smores.

This coconut pie is delicious served with warm rum sauce.  It’s super easy too, since there’s no crust to make.  The pie makes it’s own crust.

This No-Bake Peanut Butter Fluff Pie is a perfect make-ahead and freeze dessert.  If you want to get it done early, this is the recipe for you.  If you’d like a from-scratch version, try Black Bottom Peanut Butter Pie.  It’s delicious, but it is time consuming to make.


We like our peanut butter around here.  This Peanut Butter Brownie Pie has a sugar free option for friends and family watching their sugar.

Here’s another no bake pie, this time Cappuccino Pie.  This one can be frozen too.

Another make-ahead pie that is stored in the freezer.  These are great for dealing with leftovers too, because if you have any left, there’s no need to eat it right away.  Coffee Toffee Ice Cream Pie with a Ribbon of Fudge is one of my favorites.

Fruit pies are always a hit, especially if you serve them ala mode.  This recipe is for Peach and Blackberry Pie, but you can make it all blackberry or other berries instead.

Finally, here’s my recipe for Spicy Pumpkin Pie.  This is one of the first posts I ever wrote, so you can see how I’ve grown as a blogger by checking out this one.  The recipe is fantastic, even if the photos and writing are not.

And now for the crusts!

This recipe for Chocolate Graham Cracker Crust also works for regular grahams.

And another of my first posts, how to make homemade pie crust.  The photos aren’t the greatest, but you can see step-by-step how to make a pie crust.  This is a very easy recipe to make.


What’s your favorite kind of pie?


Print Friendly, PDF & Email

Peanut Butter Brownie Pie (with Sugar Free Option)

Recently, I had a big family gathering to go to at my Grandmother’s house. She asked if I would bring dessert. My response, of course, was ‘I’ll bring two!” (which turned into 3….any excuse to bake!) The one I wanted to share today was definitely the most popular, based on how quickly it disappeared!

If you follow me over at my blog, Mo’Betta, you probably know that my husband has Type II diabetes. He is currently diet controlled, but that often means foregoing dessert. (He follows a low carb diet.) Also, my grannie was just told that she has “the sugar”….which in Southern grandma speak means she has also developed Type II diabetes. So, I wanted to have a dessert that she and my husband could enjoy. After discovering this recipe from Kraft, I knew I could easily substitute the ingredients to make this a very low sugar dessert.  I’m going to post both options.

Peanut Butter Brownie Pie (with low sugar option)
  • 1 pkg. brownie mix (8x8 size) *I used Pillsbury Sugar Free Brownie Mix
  • 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding *I used sugar free/fat free pudding
  • 1-1/2 cups cold (skim) milk
  • ½ cup smooth Peanut Butter, divided *I used Smart Balance
  • 1 cup thawed Cool Whip Whipped Topping *I used sugar free Cool Whip
  1. Prepare brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. or as directed. Cool completely. Scoop out center, leaving a ½-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed pieces.
  2. Beat pudding mix and milk with whisk for 2 min. Add ⅓ cup peanut butter; mix well. Stir in Cool Whip. Spoon into crust; top with reserved brownie pieces. **I did not read the directions well, and used the entire container of Cool Whip. The pie was nice and rounded and tasted delicious. So it is a boo-boo I will repeat 😉
  3. Microwave remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is firm.

My family really enjoyed this pie (those that actually got a piece!)  Next time I will know to make 2!  It is not completely sugar free…as the milk contains natural sugars and the peanut butter has a little added sugar.  However, it was pretty low.  I didn’t calculate the nutritional stats, and they will vary depending on the products you use.  The nice thing about this pie was that everyone who tried it loved it, diabetic or not!

Kim of Mo’Betta – 40 year old married mama of  3 – ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to cook and to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline! And don’t even get me started on how picky my kids’ taste buds are…

Print Friendly, PDF & Email