Showstopping Pumpkin Desserts
Swirled Pumpkin Spice Cheesecake Bars
A gingersnap cookie crust gives these easy-to-make bars an extra kick. Tip: For a level bottom layer of cookie crust, use a flat metal measuring cup to press crumbs into the bottom of the pan.
Pumpkin Spice Layer Cake
Bake two cakes and slice them horizontally to get thinner-than-usual layers. We recommend the optional pumpkin seed brittle—it's next level!
Tip: If you don’t have cake flour, take 1 cup AP flour, remove 2 tbsp and replace it with 2 tbsp cornstarch.
Pumpkin Meringue Pie
Pumpkin pie with toasted meringue? Yes, please.
Make-Ahead Tip: Meringue tastes best if you eat it the same day. To make things easier, bake the pie a day or two in advance. The day of, pop pie into a cold oven and heat to 350°. Then whip your meringue, spread it on top of the warm pie and bake 10 to 15 min, until golden and 160°.