If you've ever had a recipe call for the use of pumpkin puree or pumpkin pie filling, you might be surprised to learn that there is a difference between the two. We caught up with culinary ...

There’s nothing better than a good pie. Whether it’s sweet, savory, warm, or chilled, every slice is pure comfort. From ...

These bars have all the creaminess and warm spice of classic pumpkin pie — without the stress of rolling out a crust. Sarah Jordan is an award-winning chef from Dublin and now based in Chicago.

Staff Writer    “Easy as pie.” I’m not sure where the adage came from, but I think it’s a big lie. Last weekend, in a festive fall mood, I went on a mission to ...

If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a ...

Before preparing the filling, let the mascarpone, heavy cream, and pumpkin puree come to room temperature for 30 minutes. It will be easier to beat them together into a smooth, creamy consistency.

Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie to cool at room ...