Crockpot Apple Crisp with a Crisp Oat Topping

I loved the idea of apple crisp in a crockpot, but the first time I tried it, I was immediately turned off by the condensation collecting under the lid and dripping back onto the oat topping, leaving it soggy. I wasn’t making it in the slow cooker because it was easier. I wanted my oven free for everything else I was cooking.

The fix turned out to be much less dramatic than the problem. I stretched a couple of thick paper towels across the top of the crockpot before putting the lid on, and they caught the condensation before it could rain back down onto the crisp. The topping stayed crisp, the apples stayed in slices instead of becoming applesauce, and I stopped wondering why anyone bothered making apple crisp in a slow cooker in the first place.

That’s really why I keep making it this way. The oven is already occupied, I don’t feel like heating up the kitchen any more than necessary, or I want dessert taking care of itself while I do something else. Apple crisp has never seemed offended by this arrangement.

Apple crisp has never felt like a holiday dessert to me anyway. I think it’s more of a Sunday afternoon treat I make because my apple trees are overloaded or cinnamon sounds like the flavor of the moment. A scoop of vanilla ice cream isn’t mandatory, but I’ve never managed to convince myself of that.

What Makes This Recipe Different

• I found pretty quickly that stretching a couple of absorbent paper towels across the crockpot before putting the lid on catches that moisture before it can drip down into the topping. It’s a tiny change, but it completely changes the outcome.
• I wasn’t trying to prove the crockpot was somehow better than the oven. I wanted my oven available for everything else I happened to be cooking that day. The crockpot handles the apple crisp while everything else gets the attention it needs.
• The apples are as important as the topping. I wanted them tender enough to cut with a spoon, but still recognizable as slices of apple instead of falling apart into slow cooker applesauce. Granny Smith apples hold up the best during the long cooking time, which is why I keep using them.
• That’s really this recipe in a nutshell. I wasn’t trying to replace classic baked apple crisp. This is the one I make when I need the oven free without giving up the crisp topping and tender apples I wanted in the first place.

Ingredients

• Granny Smith apples – I like Granny Smiths because they reliably stay together during the long cooking time. You end up with tender slices instead of apples that fall apart into the filling.
• Granulated sugar – Enough to sweeten the apples without covering up their natural tartness.
• All-purpose flour – Some goes into the filling to thicken the juices as the apples cook, and more goes into the topping to create the buttery crumbles.
• Ground cinnamon – One teaspoon is enough to add flavor without dominating.
• Fresh lemon juice – Keeps the filling tasting fresh after a few hours in the slow cooker.
• Vanilla extract – Apple crisp never seems complete without it.
• Old-fashioned oats – These keep their texture while they cook. Quick oats soften too much and don’t give you the same crisp, crumbly topping.
• Light brown sugar – Gives the topping its caramel flavor and helps it brown into the crunchy bits everyone goes after first.
• Cold unsalted butter – Cold butter creates the crumbly topping by melting gradually instead of all at once.
• Kosher salt – Desserts need salt too.
• Vanilla ice cream – Not technically required, but warm apple crisp and cold vanilla ice cream have never found a reason to stop spending time together.

FAQs

• Can I use Honeycrisp apples instead of Granny Smith?
  Yes. Honeycrisp apples are fine, although they make a sweeter filling. If your apples are sweet, you can cut back the sugar if you’d like.
• Why is my topping still soft?
  The most common reason is trapped moisture. Make sure the paper towels completely cover the crockpot without sagging onto the topping, and don’t skip the final hour of cooking uncovered.
• Can I cook this overnight?
  I don’t recommend it. The apples cook relatively quickly, and leaving them for several extra hours will soften them much more than this recipe intends.
• Can I double the recipe?
  Only if your slow cooker is large enough to handle it. A very full crockpot takes longer to cook, and the topping will not crisp as well because there’s even more moisture trapped inside.
• Can I use canned apple pie filling?
  This recipe is written for fresh apples, so I don’t recommend using canned pie filling. If you want to use canned filling instead, I have an oven-baked apple crisp with apple pie filling recipe.
• Can I make this ahead of time?
  Yes. You can prepare the apple filling and topping separately a day ahead and refrigerate them. Let it come to room temperature before adding it to the crockpot. Assemble everything in the crockpot when you’re ready to cook so the topping stays as crumbly as possible.

From My Kitchen Notes

Small observations from the margins.

• The smallest adjustments are the ones nobody notices until they stop making them.
• Steam has terrible judgment.
• The kitchen has convinced me more than once that solving the wrong problem leaves you with the wrong result.
• Not everything that looks finished is ready to serve.
• The right kind of cover protects things, while the wrong kind undoes them.
• You can spend hours fixing the wrong thing when the real problem has been dripping on you from above the whole time.
• The smallest change in the room can completely change the ending.
• The longer something cooks doesn’t necessarily make it better.
• It takes surprisingly little to keep something from slowly falling apart.
• Some things spend years protecting the wrong part of themselves.
• I’m suspicious of anything that promises to improve without changing.
• Not every compromise looks like one at first.
• Eventually you have to decide whether you’re preserving something or slowly steaming it.
• It’s easy to think nothing is changing because nothing is being said.
• You can keep the lid on forever and still lose what was important.

More Apple Desserts Worth Saving Room For

• Cream Cheese Apple Crisp – Cream cheese beneath buttery crumble.
• Butterscotch Apple Crisp – Butterscotch and cinnamon together.
• Upside-Down Apple Pie – Pecans and flipped pie.
• Amish Apple Fritter Bread – Cinnamon swirl, sweet glaze.
• Brown Sugar Apple Cinnamon Bundt Cake – Brown sugar swirl, fresh apples.

This post may contain affiliate links. Please read my disclosure policy.

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Crockpot Apple Crisp (Slow Cooker Apple Crisp)

Slow cooker apple crisp is made with fresh Granny Smith apples and a buttery oat topping that stays crisp thanks to a simple condensation trick. It's an easy dessert when you want to keep the oven free without giving up the texture of a traditional apple crisp.

Course Dessert

Cuisine American

Keyword apple crisp in crock pot, apple crisp recipe, apple dessert recipe, Crockpot Apple Crisp, crockpot dessert, easy apple crisp recipe, slow cooker apple crisp

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Resting 20 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 414kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons Keeps the filling and topping properly balanced.
• mixing bowls (large nad medium). One for the apple filling and another for the crisp topping.
• Knife To peel, core, and slice the apples into even pieces.
• Crockpot (6-quart / about 5.7 liters) – Gives the apples enough room to cook evenly without bubbling over.
• wooden spoon For stirring the apple mixture and serving at the end.
• pastry blender or fork. Works the cold butter into the topping until it's crumbly.
• thick, absorbent paper towels To catch condensation under the lid so it doesn't drip back onto the topping and make it soggy.

Ingredients

• cooking spray

Filling:

• 5 medium (~ 900 g) Granny Smith apples cored, peeled and sliced
• ½ cup (100 g) granulated sugar
• 2 tbsps (16 g) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Topping:

• ½ cup (50 g) old-fashioned oats
• ½ cup (65 g) all-purpose flour
• ¾ cup (150 g) packed light brown sugar
• ½ cup (113 g) cold unsalted butter cut into 8 slices
• 1 tsp ( 3 g) ground cinnamon
• ¼ tsp (1 g) kosher salt

Garnish:

• vanilla ice cream

Instructions

• Spray the bottom of the crockpot with cooking spray or brush it with melted butter so the apples release easily after several hours of cooking.
  cooking spray
• In a medium bowl, toss the apples with the granulated sugar, flour, cinnamon, lemon juice, and vanilla until every slice is coated. The flour thickens the juices as the apples cook, keeping the filling syrupy instead of watery. Transfer the apples to the crockpot.
  5 medium (~ 900 g) Granny Smith apples, ½ cup (100 g) granulated sugar, 2 tbsps (16 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• In another bowl, combine the oats, flour, brown sugar, cinnamon, and kosher salt. Work the cold butter into the mixture with a fork or your hands until crumbly, leaving a few larger butter pieces behind. They'll melt gradually as the crisp cooks and help create a better topping.
  ½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
• Sprinkle the topping evenly over the apples.
• Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 connected half-sheets), making sure they cover the opening without sagging onto the topping. Place the lid over the towels and cook on HIGH for 1½ hours or LOW for 2½ to 3 hours. The paper towels catch the condensation before it drips back onto the topping, keeping it from turning soggy.
• Remove the lid and carefully discard the paper towels. The apples should be bubbling around the edges. Continue cooking uncovered for 1 hour so the topping can finish crisping.
• Turn off the heat or switch the crockpot to the warm setting and let the apple crisp rest for about 20 minutes before serving. The filling thickens as it cools, making it much easier to scoop. Serve on its own or with vanilla ice cream.
  vanilla ice cream

Notes

• Firm pears can replace part of the apples if you'd like to mix the fruit. Avoid soft or overripe pears because they'll break down too much during cooking.
• This recipe was tested in a 6-quart (5.7 L) crockpot. Smaller slow cookers may bubble closer to the lid, so keep an eye on them during cooking.
• The paper towels should stay above the topping without touching it. Thick paper towels, such as Bounty, absorb condensation much better than thinner towels or half-sheets.
• Canned apple pie filling works for a shortcut. Since it's already sweetened and thickened, reduce the sugar in the filling before adding it to the crockpot.

 

 

If you’re making this Crockpot Apple Crisp, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240g | Calories: 414kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 235mg | Fiber: 4g | Sugar: 48g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg

Have you made this Crockpot Apple Crisp? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Crockpot Apple Crisp (Slow Cooker) appeared first on Noble Pig.

S’mores Pie with Toasted Marshmallow Topping

The hardest part about turning a s’more into a pie was deciding what not to change. The graham cracker crust, chocolate, and toasted marshmallow all needed to stay, because obviously. The rest was figuring out how to turn those three things into a pie. There was some trial and error. In other words, I really love my job.

I’ve made a lot of s’mores desserts, which is less about my own creativity and more about not being able to leave graham crackers, chocolate, and marshmallow alone. Every time I think I’ve maxed out all the good ways to use them, I think of another one.

Pie should have been obvious to me from the beginning. A graham cracker crust is already available for chocolate, and chocolate will never object to toasted marshmallow on top. The biggest question was whether there was such a thing as too much marshmallow. I say there’s not.

When I’m developing a recipe, I always try the easiest way first. Not because I’m lazy, although I’m not above protecting my time, but nobody needs an extra technique unless it changes the end result significantly. I did try regular marshmallows and marshmallow fluff. Neither gave me the big, sliceable, wispy swirls I wanted.

I ended up making the marshmallow topping from egg whites and sugar, which I know sounds like more work than it is. It was the only way to get the look I wanted. Once it’s torched, it has the toasted marshmallow flavor of a s’more, but now it looks handsome enough to bring to a dinner party without explaining that it started as a s’more fixation.

By the end of July, I’m ready for pie to stop being seasonally responsible. We’ve already done fresh strawberry pie, fresh cherry pie, blueberry crisp, and peach cobbler Bundt cake. Summer fruit has had enough attention. This is the point when I want chocolate again, something gooier, but still very much has the energy of the season.

That’s why s’mores pie fills the gap right now. Chocolate and toasted marshmallow are still completely summer, but they also remind me that August is standing outside with apples and cinnamon waiting to get in. It’s also the tiny seasonal hallway between fruit pie summer and the annual pumpkin occupation of the internet. Both deserve their turn.

This just happens to be the part where I’ve moved past pretending fruit is the only thing I want.

What Makes This Recipe Different

• The filling is a true chocolate ganache made with semisweet chocolate and heavy cream. I wanted to keep this pie as close to a classic s’more as possible, which meant no cream cheese, pudding mix, or whipped topping. Warm cream turns the chocolate into a ganache that stays creamy but becomes firm enough to slice after chilling.
• The marshmallow topping was where I tried very hard to take the easy way out. Regular marshmallows meant no height, and marshmallow fluff could not hold the high peaks on top. Making it from egg whites, sugar, cream of tartar, and vanilla was the only way to get the waves and folds that could be toasted without slumping all over the pie.
• The graham cracker crust doesn’t need to be baked. Freezing it gives the butter time to firm up and hold the crumbs together before the warm ganache goes in. After that, the refrigerator does it all.
• So yes, it’s completely no-bake, aside from the very important moment when you take a torch to the top. Underneath the toasted swirls, it’s still graham crackers, chocolate, and marshmallow arranged differently.

Ingredients

• Graham cracker crumbs – The obvious thing that makes the crust taste like a s’more before the chocolate and marshmallow arrive. Fine crumbs pack together best, so pulverize or crush them until there are no big pieces left.
• Salted butter – The melted butter holds the crust together once it freezes, and the salt keeps the pie from becoming one long sugar event.
• Granulated sugar – Some goes into the crust, and the rest is heated with the egg whites for the marshmallow topping. In the crust, it adds sweetness and helps the crumbs pack together. In the topping, it dissolves into the egg whites and gives you that thick, shiny finish.
• Semisweet chocolate chips – Semisweet gives the ganache enough bitterness to balance the marshmallow without making the pie feel too dark. Milk chocolate is fine, but the filling will be sweeter and softer once chilled. Use really good quality chocolate. You’ll notice if you don’t. Guittard brand is my favorite.
• Heavy cream – Warm cream melts the chocolate into a smooth ganache. You need the fat in heavy cream because lighter dairy won’t set the filling as well.
• Egg whites – The base of the homemade marshmallow topping. Once they’re heated with sugar and whipped, they become fluffy enough to pile high and toast.
• Cream of tartar – Helps the egg whites hold shape after whipping, which is important when you’re piling the topping high and then taking a torch to it.
• Vanilla extract – Vanilla gives the marshmallow topping the flavor you’re expecting from a classic marshmallow. Without it, the topping will taste sweet, but not finished.

How to Make S’mores Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust)
  Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand and holds together when you squeeze it. Press it firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Pop the crust into the freezer for at least 1 hour. That gives the butter time to firm up so the crust doesn’t fall apart when the warm ganache goes in.
• Step Two (make the chocolate filling)
  Place the chocolate chips in a large bowl. Heat the heavy cream until it is hot but not boiling, then pour it over the chocolate. Let it sit for a minute before stirring so the chocolate has a chance to melt instead of making you work harder than necessary. Stir until the ganache is completely smooth, then pour it into the chilled crust and spread it evenly. Let it cool to room temperature, then refrigerate until the filling is firm, about 2 hours. Waiting until it cools first helps keep condensation from forming on top of the ganache.
• Step Three (make the marshmallow topping)
  Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl is not touching the water. Add the egg whites, sugar, and cream of tartar, then keep stirring until the sugar has completely dissolved. Rub a little between your fingers to check. If you can’t feel any sugar crystals, you’re ready to whip. Stir in the vanilla, then beat the mixture until it’s thick and the peaks stand straight up when you lift the whisk. That’s what gives the topping enough height for the torch to catch all the raised areas.
• Step Four (finish the pie)
  Spread the marshmallow topping over the chilled pie, making plenty of curves with the back of a spoon or an offset spatula. Toast the top with a culinary torch until it’s lightly browned. If you don’t have a torch, slide the pie under the broiler for a minute or two, but don’t walk away. Marshmallow can go from perfectly toasted to a small kitchen emergency in about three seconds. Chill until you’re ready to slice and serve.

Recipe Tips

• When you heat the cream, get it hot but don’t let it boil. Pour it over the chocolate, let it sit for a full minute, and then stir. That minute is doing more than it looks like.
• Make sure the ganache is completely smooth before pouring it into the crust. If you still see pieces of chocolate, give it another minute or warm it gently in short microwave bursts.
• Don’t start whipping until the sugar has completely dissolved. Rub a little between your fingers. If it still feels grainy, keep stirring. The timer is only a suggestion. Your fingers are the final boss.
• Chill the ganache until it’s firm before adding the marshmallow topping. Otherwise, you’re dragging a spoon through soft chocolate and turning three layers into one very expensive-looking mudslide.
• For neat slices, warm a sharp knife under hot water, wipe it dry, and clean it between cuts. This pie is theatrical enough without every slice getting to the table with marshmallow attached to the previous one.

Storage

• Keep the finished pie covered in the refrigerator for up to 3 days. The marshmallow topping will still taste good after that, but it’s at its best when the swirls are fresh and the toasted parts still look like a paid actor.
• You can make the crust and chocolate filling up to 2 days ahead. Keep the pie covered in the refrigerator, then make the marshmallow topping and toast it closer to serving. That’s the best way to keep the top looking tall and wispy instead of slightly tired.
• To freeze the pie, stop after the ganache has set. Wrap it tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then add the marshmallow topping and toast it before serving. I would not freeze it with the topping already on unless appearance is no longer part of the plan.

FAQs

• Can I toast the marshmallow topping without a culinary torch?
  Yes. Put the pie under a preheated broiler for 1 to 2 minutes and watch it the entire time. Marshmallow goes from golden to black almost immediately.
• Can I use milk chocolate instead of semisweet chocolate?
  Yes. Milk chocolate will give you a sweeter, more candy bar-like filling, which may be what you want in a s’mores pie. I think it’s too sweet. It’s also softer than semisweet chocolate, so give the pie extra chilling time and expect the filling to set less firmly.
• Can I use store-bought marshmallow fluff instead of making the topping?
  You can, but it won’t look the same and it definitely doesn’t slice the same. You could also cover the chilled ganache with mini marshmallows and toast them, but that’s still a different pie. And it still won’t slice without oozing. Sometimes a shortcut works. This isn’t one of those times.
• Why are there no marshmallows in the ingredient list?
  The topping is the marshmallow. Egg whites, sugar, cream of tartar, and vanilla are heated together, then whipped until thick. Once it’s toasted, it has the same flavor as a campfire marshmallow, but it spreads over the whole pie and cuts neatly.
• Can I make this pie ahead of time?
  Yes. Make the crust and ganache up to 2 days ahead and keep the pie covered in the refrigerator. Add the marshmallow topping and toast it the day you plan to serve it, or a few hours beforehand.
• Why didn’t my chocolate ganache set?
  It may have needed more time. Give it at least 2 hours in the refrigerator, and longer if your kitchen was warm when the pie went in. Also make sure you used heavy cream. Milk, half-and-half, and lighter cream do not give the chocolate enough fat to set the same way.
• Why didn’t my ganache turn smooth?
  The cream may not have been hot enough, or the chocolate may have needed more time before stirring. Let it sit for another minute, then stir again. If you still see unmelted chocolate, warm the bowl very gently in short microwave bursts, stirring after each one.
• Why is my marshmallow topping grainy?
  The sugar was not completely dissolved before whipping. Put the mixture back over the simmering water and keep stirring until you can rub some between your fingers without feeling any crystals.
• Can I use pasteurized egg whites?
  Some cartons of liquid egg whites don’t whip well, so check the package before using them. The egg whites are heated with the sugar before whipping, which is part of the Swiss meringue-style method used for this topping.

From My Kitchen Notes

Small observations from the margins.

• Some things can completely change shape without becoming less true.
• I always try the easiest route first. Often it’s the first thing to fail.
• There’s never a prize for making something harder than it needs to be or pretending the shortcut worked.
• The easiest version is only useful when it gives you the same ending.
• A substitute can have all the right ingredients and still miss the entire idea.
• The chocolate makes this what it is. The marshmallow gets photographed. Let that sink in.
• Ordinary things can become very important when given enough air.
• The middle of something can feel like an ending when you’ve already moved on.
• I don’t need the season to end before admitting my appetite has changed.
• Some people are very good at staying familiar from a distance.
• A thing can look finished for years and still be waiting for the one step that makes it real.
• Height is not the same as depth. I’ve never been distracted by what rises first.
• The topping only works because it can hold air without disappearing.
• There is no shortcut for becoming the version that can stay present.
• The pie doesn’t need another ingredient. It needs the existing ones to finally meet.
• There’s a point when preserving the possibility becomes more destructive than risking the result.

More Ways to S’more Indoors

• S’mores Cookie Bars – Graham cookie dough, marshmallow crème.
• S’mores Parfaits – Layered chocolate dessert jars.
• Frozen S’mores Lasagna – Frozen layers of summer nostalgia.
• Air Fryer S’mores Egg Rolls – Crispy wrapper, molten center.
• S’mores Pretzel Bites – Sweet, salty, bite-sized treats.
• Peanut Butter Marshmallow Cookies – Chocolate chips, peanut butter, marshmallow.

This post may contain affiliate links. Please read my disclosure policy.

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S'mores Pie

S'mores Pie is a no-bake dessert made with a buttery graham cracker crust, rich chocolate ganache filling, and a homemade toasted marshmallow topping. It has all the flavors of a classic s'more in a pie that's easy to slice and serve.

Course Dessert, Pie

Cuisine American

Keyword chocolate ganache pie, graham cracker crust pie, no-bake s'mores pie, s'mores pies, toasted marshmallow pie

Prep Time 20 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 slices

Calories 575kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate (23 cm) Gives the pie the right thickness for neat slices.
• mixing bowls For combining graham cracker crust, heating heavy cream, holding chocolate over hot water for the ganache and marshmallow topping.
• Saucepan (large) Creates a double boiler for dissolving the sugar in the egg whites
• Stand Mixer or hand mixer with whisk attachment. Whips the marshmallow topping to stiff peaks.
• offset spatula or cack of a spoon. Makes it easy to spread the marshmallow topping.
• culinary torch Toasts the marshmallow topping like a classic s'more. Use the broiler if you don't have one.

Ingredients

Crust:

• 1½ cups (150 g) graham cracker crumbs
• 6 tbsps (85 g) salted butter melted
• ⅓ cup (67 g) granulated sugar

Filling:

• 12 oz (340 g) semi-sweet chocolate chips
• 1¼ cups (300 ml) heavy cream

Marshmallow Topping:

• 5 large (150 g) egg whites (separate eggs while they're cold)
• 1¼ cups (250 g) granulated sugar
• ¾ tsp (3 g) cream of tartar
• 2 tsps (10 ml) vanilla extract

Instructions

• Stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pressed between your fingers.
  1½ cups (150 g) graham cracker crumbs, 6 tbsps (85 g) salted butter, ⅓ cup (67 g) granulated sugar
• Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Freeze for at least 1 hour, or overnight, so the crust stays firm when the filling is added.
• Place the semi-sweet chocolate chips in a large heatproof bowl. Heat the heavy cream until hot but not boiling, about 45 seconds in the microwave. Pour the cream over the chocolate and let it sit for 1 minute so the chocolate has time to melt. Stir until the ganache is completely smooth.
  12 oz (340 g) semi-sweet chocolate chips, 1¼ cups (300 ml) heavy cream
• Pour the ganache into the chilled crust and spread it into an even layer. Let it cool to room temperature, then refrigerate for at least 2 hours, or until the filling is firm.
• Fill a large saucepan with about 2 inches (5 cm) of water and bring it to a lazy simmer. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. If you have a double boiler, you can also use that.
• Add the egg whites, granulated sugar, and cream of tartar to the bowl. Stir constantly for 8 to 10 minutes, or until the sugar has completely dissolved. Rub a little between your fingers. It should feel completely smooth with no sugar crystals remaining.
  5 large (150 g) egg whites, 1¼ cups (250 g) granulated sugar, ¾ tsp (3 g) cream of tartar
• Remove the bowl from the heat, stir in the vanilla extract, and beat with a stand mixer fitted with the whisk attachment, or a handheld mixer, starting on low speed and gradually increasing to high. Beat for 5 to 6 minutes, or until stiff peaks form. The marshmallow topping should be thick and hold together when you lift the whisk.
  2 tsps (10 ml) vanilla extract
• Spread the marshmallow topping over the chilled pie, creating swirls with the back of a spoon or an offset spatula. Toast with a culinary torch until lightly browned. Alternatively, place the pie under a preheated broiler for 1 to 2 minutes, watching closely so the marshmallow doesn't burn. Serve chilled.

Notes

• Freeze the crust before filling it to help it stay together when slicing.
• Heat the cream until hot, but don't let it boil.
• Let the hot cream sit on the chocolate for 1 minute before stirring for the smoothest ganache.
• Make sure the sugar is completely dissolved before whipping the marshmallow topping.
• The pie can be made 1 to 2 days ahead. Toast the marshmallow topping right before serving for the best appearance.
• Store covered in the refrigerator for up to 4 days.
• Freeze without the marshmallow topping for up to 1 month. Thaw overnight in the refrigerator before adding and toasting the topping.

 

 

If you’re making this S'mores Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 145g | Calories: 575kcal | Carbohydrates: 58g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 290mg | Fiber: 3g | Sugar: 45g | Vitamin A: 770IU | Calcium: 70mg | Iron: 3mg

Have you made this S’mores Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post S’mores Pie appeared first on Noble Pig.

Fresh Cherry Pie That Starts on the Stovetop

Fresh cherry pie has always been about one thing for me. I want to cut into it and see the filling stay in the pie instead of creeping out all over the plate. And that rarely happens. Fresh cherries release a lot of juice as they cook, so I started thickening the filling on the stovetop before assembling the pie instead of waiting for everything to happen in the oven. Once the pie cools, the filling stays put, inside the flaky homemade crust. The pie crust stays crisp underneath the filling instead of turning into a soggy mess.

I’ve been fresh cherry obsessed for as long as I can remember. In fact, I would be halfway up a cherry tree before anyone could stop me. Not that they were going to either. Every summer we’d drive out to Cherry Valley and Beaumont in Southern California to go cherry picking, and while the adults were organizing themselves with buckets, I was already climbing. If there was one thing I wasn’t afraid of, it was climbing a tree and scaling those extremely tall orchard ladders. When you’re five or six years old and weigh next to nothing, I could scooch way out onto branches the adults were never going to mess with, and that’s where all the best cherries were anyway.

I never came home clean. I’d sit up in the trees eating cherries until the juice was running down my arms, and into the creases of my elbows and neck, and all over the front of whatever T-shirt I was wearing. I was so completely sticky and filthy, and couldn’t have cared less. I probably ate as many cherries sitting in those trees as we picked. Those were the best days.

My parents’ friends, Leo and Sally, had a chicken farm out that way, and we’d always stop to visit on the way home. My mom would bring them cherries, and while the adults hung out, Sally would hand me a basket and let me run around and grab fresh eggs to take home. The chickens were everywhere. I guess we’d call that free range nowadays. Then we’d sit down to bowls of ice cream topped with some of the fresh cherries we picked that day before heading home. At some point my mom would make cherry ice cream and at least one or two cherry pies. My mom was quite skilled at making pie crust. I’ll give her that. And fresh cherry pie became a reliable part of my summers growing up.

Now I have a couple of cherry trees of my own here in Oregon, although whether I get cherries depends on the year. They’re more weather-dependent than anything I’ve ever grown, and when they do have a good crop, the birds usually decide they’re ripe about five minutes before I do. Most years I head out to the Columbia River Gorge during cherry season instead, climbing the ladders, wishing I could still shimmy out on the branches, but always filling a bag or two, and coming home to make pie.

Cherry season doesn’t last very long around here or anywhere really. I think that’s part of why it always feels special. The way I make the pie has changed a little over the years, too. I wanted the filling to be thick enough that it stayed inside the pie where it belongs instead of escaping onto the plate like a river. After enough summers of tinkering with it, this is how I’m doing it now.

What Makes This Recipe Different

• One of my biggest issues with fresh cherry pie is the juice chaos caused by the cherries releasing their juices for the first time inside the oven. I wanted to take care of that before I put together the pie by cooking the filling on the stovetop first. This way, the cherries have a chance to release their juices before baking, and the cornstarch is already fully activated. I already know how thick the filling is before it ever reaches into the crust.
• I also started roughly chopping the cherries instead of leaving them whole. Whole cherries leave these big gaps in the filling and make the slices harder to serve neatly. Chopping them helps the fruit come together evenly, so every slice is packed with cherries instead of large pockets that want to fall apart and roll around the minute you cut into the pie.
• When I make pie dough, I skip the pastry cutter step altogether and grate frozen butter directly into the flour. The shreds of butter stay cold as they’re mixed into the dough and create the flaky layers we all want in our pie crust. It’s become my favorite way to make pie crust because it’s simple and the results are consistent.
• Once the lattice is finished, I put the pie into the refrigerator before the oven. Rolling, weaving, and handling the dough warms the butter, so giving the assembled pie time to chill again helps firm everything back up. That’s how the crust bakes up flaky. It’s not the same without this step.
• I also bake the pie at two temperatures. Starting with higher heat to set the crust, then lowering the temperature so the filling has enough time to bubble without the pastry getting too dark.

Ingredients

• All-Purpose Flour – Makes a pie crust that’s flaky but still strong enough to hold the cherry filling without falling apart.
• Granulated Sugar – A little goes into the pie dough, while the rest sweetens the cherries.
• Table Salt – Belongs in both the crust and the filling and helps balance the sweetness.
• Unsalted Butter – I freeze the butter first, then grate it directly into the flour instead of cutting it into cubes. The little shreds stay cold and distribute throughout the dough, and help create flaky layers as the pie bakes. European-style butter is preferred because it has less water content and more butterfat.
• Ice Water – Cold water helps bring the dough together while keeping the butter as cold as possible.
• Fresh Sweet Cherries – I usually make this pie with Bing cherries, although any sweet cherry is fine. I roughly chop them instead of leaving them whole so every slice has a more even layer of fruit.
• Fresh Lemon Juice – Balances the sweetness of the cherries without making the pie taste lemony.
• Cornstarch – Thickens the filling. Since I cook the cherries on the stovetop first, the cornstarch is already fully activated before the pie ever goes into the oven.
• Vanilla Extract – Adds warmth.
• Almond Extract – You only need a small amount, and it’s one of the best flavor pairings with cherries.
• Egg – Brushed over the lattice before baking for a shiny, golden crust.
• Turbinado Sugar – Completely optional, but I love sprinkling a little over the egg wash because it adds a light crunch and sparkle to the finished pie.

How to Make Fresh Cherry Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pie dough)
  Whisk together the flour, sugar, and salt in a large bowl. Grate the frozen butter directly into the flour, tossing it into the flour every so often so the shreds stay coated instead of clumping together. Add the ice water and use your hands to bring the dough together. If it still feels a little dry, add another tablespoon or two of water until it holds together when you squeeze it. Divide the dough in half, shape each half into a disc, wrap them well, and refrigerate for at least an hour.
• Step Two (cook the cherry filling)
  Pit and roughly chop the cherries, then stir them together with the lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a saucepan. Cook over medium heat until the filling comes to a boil, then keep cooking for about 5 minutes until it’s thickened. You’ll know it’s ready when the juices lose that cloudy look and become shiny. Let the filling cool until it’s warm or completely cool before you start assembling the pie.
• Step Three (assemble the pie)
  Roll one disc of dough into a circle about ⅛-inch thick and fit it into a 9-inch pie plate, leaving a little overhang around the edges. Spoon in the cooled cherry filling. Roll out the second disc, cut it into strips, and weave the lattice over the top. Trim away the extra dough, crimp the edges, brush everything with the egg wash, and sprinkle with turbinado sugar if you’re using it.
• Step Four (chill and bake)
  Slide the assembled pie back into the refrigerator while the oven preheats. After all the rolling and weaving, I like giving the butter a chance to firm back up before it goes into the oven. Bake the pie at 400°F for 15 minutes, then reduce the oven to 350°F and keep baking until the crust is golden brown and the cherry filling is bubbling right through the center of the lattice, not just around the edges. If the crust starts getting darker than you’d like, loosely cover the edges with foil or a pie shield.
• Step Five (let it cool)
  Transfer the pie to a wire rack and let it cool completely before slicing. I know it’s tempting to cut into it while it’s still warm, but this is when the filling finishes setting. Give it the time it needs, and you’ll be rewarded with slices that stay where they’re supposed to instead of leaving half the filling behind on the plate.

Recipe Tips

• If your cherries are super juicy, let the filling simmer another minute or two before taking it off the heat. I’d much rather thicken it on the stovetop than wish I had after the pie comes out of the oven.
• If the dough becomes soft while you’re rolling or weaving the lattice, slide it back into the refrigerator for a few minutes before continuing. Cold dough is easier to roll, weave, and crimp.
• If you’re using a cherry pitter, wear an apron. Cherry juice has a way of finding the one shirt you don’t want to stain.
• A metal pie plate will give you more browning on the bottom crust than glass, but either works well with this recipe. I prefer glass.

Storage & Leftovers

• Cover the pie loosely and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days if your kitchen is warm.
• I like this pie even more the next day. The filling firms up a little more overnight, making the slices easier to serve.
• If you want to warm a slice, a few minutes in a 300°F oven works better than the microwave if you want to keep the crust crisp.

FAQs

• Can I use frozen cherries?
  Yes. Thaw them first and drain away any excess liquid before making the filling. Frozen cherries release more juice than fresh, so you may need to simmer the filling a little longer until it reaches the same consistency.
• Can I use sour cherries instead of sweet cherries?
  Yes. Sour cherries make good pie, but you’ll want to increase the sugar since they’re much more tart than Bing or other sweet cherries.
• Do I have to make a lattice crust?
  Not at all. A full top crust works just as well. Be sure to cut a few vents in the top so steam can escape while the pie bakes.
• Why grate the butter instead of cutting it into cubes?
  This is an easy way to distribute the butter evenly through the dough without pulling out a pastry cutter. It mixes in quickly while leaving plenty of small pieces that make the flaky layers.
• Why is my cherry pie runny?
  Usually one of two things happened. Either the pie was sliced before it had completely cooled, or the filling didn’t spend enough time thickening on the stovetop or bubbling in the oven.
• Can I make this pie ahead of time?
  Yes. It’s a great make-ahead dessert. Bake it the day before you plan to serve it, and the filling will be even better the next day.

From My Kitchen Notes

Small observations from the margins.

• The best fruit is almost always worth the inconvenience.
• A pie doesn’t care how impatient you are.
• Sometimes what I’ve been waiting for has a very short season.
• Lots of things fall apart because somebody cut into them too soon.
• A lot of opportunities don’t disappear. They get eaten by birds.
• The sweetest things usually leave a mark.
• Not everything needs another sign. They’re already ripe.
• There are rituals that stain your hands way after you’re finished with them.
• All things that make aren’t necessarily a mistake.
• The hardest part isn’t making the pie. It’s waiting long enough to cut the first slice.
• Some days perfection matters. Cherry pie has never been one of them.
• Some things spend all year becoming ready and disappear in two weeks. Maybe that’s part of why they’re important.
• We all think timing is about clocks. Nature has never agreed with that.
• Some of us weave everything togehter justright, and there are may of us who keep going until it holds together itself. Both usually end up with pie.
• The filling was always going to get hot. That was the whole idea.
• Certain processes look like patience from the outside and fear from the inside. I recognize them both.
• Sometimes the best things don’t stay very long. That doesn’t make them any less worth waiting for.
• There is a point where protecting the crust stops it from becoming pie. That’s not just about pie.
• There are people who mistake hesitation for wisdom. The fruit doesn’t.
• Trees and people can spend their whole lives becoming ready for a moment they never allow to arrive.
• There are people who wait for certainty. Cherry season has never worked that way. Sometimes you don’t need more time. You only need to preheat the oven.

More Summer Fruit Desserts

• Chocolate Cherry Cupcakes – Cherry buttercream from preserves.
• Fresh Cherry Coconut Chocolate Chip Ice Cream – Coconut ice cream, cherries, chocolate.
• Lemon Blackberry Bundt Cake – Lemon soak, fresh blackberry glaze.
• Peach Cobbler Bundt Cake with Bourbon Caramel – Peach cake with bourbon caramel.
• Coconut Peach Crisp – Buttery oat topping, ripe peaches.

This post may contain affiliate links. Please read my disclosure policy.

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Fresh Cherry Pie

This Fresh Cherry Pie starts with homemade pie dough made from grated frozen butter for a flaky crust, then fills it with fresh cherries cooked on the stovetop before baking. The filling thickens before it reaches the oven, giving the pie a head start and helping it slice neatly once cooled.

Course Dessert, Pie

Cuisine American

Keyword best cherry dessert, cherry dessert, cherry pie, cherry pie recipe, cherry pie with lattice crust, classic cherry pie, fresh cherry dessert, fresh cherry pie, fresh cherry pie filling, homemade cherry pie, lattice cherry pie, summer cherry pie

Prep Time 1 hour hour 25 minutes minutes

Cook Time 55 minutes minutes

Chilling + Cooling: 1 hour hour 45 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 8

Calories 515kcal

Author Cathy Pollak

Equipment

• mixing bowls (large). For mixing the pie dough.
• measuring cups and spoons For ingredient accuracy.
• box grater To grate the frozen butter.
• Saucepan (medium). For cooking the cherry filling.
• cherry pitter (optional) or metal straw. Speeds up pitting the cherries.
• pastry brush To brush the egg wash on the lattice crust.
• 9-inch pie plate (23 cm) For baking the pie.
• pastry wheel (optional) or knife. Makes the lattice crust strips.
• pie shield (optional) or foil. To keep your pie crust edges from burning.

Ingredients

Pie Dough:

• 2½ cups (300 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) unsalted butter frozen
• ¼ cup (60 ml) ice water plus 1–2 tablespoons (15–30 ml) more if needed

Cherry Filling:

• 4½ cups fresh cherries pitted and roughly chopped (about 1 ½ pounds / 680 g pitted, or about 3 pounds / 1.4 kg whole cherries before pitting)
• 1 tbsp (15 ml) fresh lemon juice
• ⅓ cup (40 g) cornstarch
• ⅔ cup (135 g) granulated sugar
• ½ tsp (3 g) table salt
• 1 tsp (5 ml) vanilla extract
• ¼ tsp (1 ml) almond extract

Topping:

• 1 large egg
• 1 tbsp (15 ml) water
• 2 tbsps (24 g) turbinado sugar (optional, for sprinkling after egg wash)

Instructions

• Whisk together the flour, sugar, and salt in a large mixing bowl.
  2½ cups (300 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt
• Grate the frozen butter directly into the flour, tossing it every so often so the shreds stay coated instead of clumping together.
  1 cup (227 g) unsalted butter
• Pour in the ice water and use your hands to bring the dough together. If the dough still looks dry, add another tablespoon or two (15-30 ml) of ice water until it holds together when squeezed. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
  ¼ cup (60 ml) ice water
• Pit the fresh cherries. If you don't have a cherry pitter, place a cherry on the neck of a small bottle and push a metal straw through the center to remove the pit. Roughly chop the cherries so they distribute more evenly throughout the filling.
  4½ cups fresh cherries
• Combine the chopped cherries, lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a medium saucepan. Cook over medium heat until the mixture comes to a boil, stirring frequently. Continue cooking for about 5 minutes, until the filling has thickened and the cornstarch is fully cooked. Remove from the heat and let the filling cool until warm or completely cool before assembling the pie.
  1 tbsp (15 ml) fresh lemon juice, ⅓ cup (40 g) cornstarch, ⅔ cup (135 g) granulated sugar, ½ tsp (3 g) table salt, 1 tsp (5 ml) vanilla extract, ¼ tsp (1 ml) almond extract
• Roll one disc of dough into a circle about ⅛ inch (3 mm) thick. Fit it into a 9-inch (23 cm) pie dish, leaving a little overhang around the edges. Spoon the cooled cherry filling into the crust.
• Roll out the second disc of dough and cut it into strips about ½ inch (1.25 cm) wide. Arrange half of the strips across the pie, then weave the remaining strips over and under to form a lattice top. Trim away the excess dough, then crimp the edges to seal.
• Whisk together the egg and water. Brush the lattice with the egg wash and sprinkle with turbinado sugar, if using.
  1 large egg , 2 tbsps (24 g) turbinado sugar, 1 tbsp (15 ml) water
• Refrigerate the assembled pie for about 45 minutes while the oven preheats to 400°F (200°C). Chilling the pie helps the butter firm up again before baking.
• Bake for 15 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and continue baking for about 35 minutes, until the crust is golden brown and the cherry filling is bubbling through the lattice. If the crust begins browning too quickly, loosely cover the edges with foil or a pie shield.
• Transfer the pie to a wire rack and let it cool completely before slicing. The filling continues to set as the pie cools, making neater slices.

Notes

• European-style butter, such as Kerrygold, has a higher butterfat content and makes an especially flavorful pie crust.
• Cooking the filling before assembling the pie gives the cornstarch time to fully thicken the cherry juices before baking.
• Let the filling cool before adding it to the crust to help prevent a soft bottom crust.
• A lattice top allows steam to escape while the pie bakes, but a solid top crust with a few vents also works well.
• The pie slices best after cooling completely, and I think it's even better the next day.

 

 

If you’re making this Fresh Cherry Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 185g | Calories: 515kcal | Carbohydrates: 67g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 387mg | Potassium: 255mg | Fiber: 3g | Sugar: 28g | Vitamin A: 900IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg

Have you made this Fresh Cherry Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fresh Cherry Pie appeared first on Noble Pig.

This post may contain affiliate links. Please read my disclosure policy.

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Pecan Cream Pie

Pecan cream pie is a cold, creamy dessert made with a buttery pecan crust and a fluffy cream cheese filling packed with toasted pecans. It's the perfect warm-weather alternative to traditional pecan pie, delivering plenty of pecan flavor in every chilled slice.

Course Dessert, Pie

Cuisine American, Southern

Keyword chilled pecan pie, cream cheese pecan pie, pecan cream pie, pecan dessert, pecan pie alternative, summer pie recipe, toasted pecan pie

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 37 minutes minutes

Servings 8 to 10 slices

Calories 515kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Holds the crust and filling while creating the classic pie shape.
• mixing bowls One for the cream cheese mixture and one for the whipping cream.
• Stand Mixer or hand mixer. For a smooth filling and properly whipped cream.
• rubber spatula For gently folding the whipped cream into the filling without deflating it.
• baking sheet Useful for toasting the pecans.
• piping bag with large star tip (optional) If you want to a pipe whipped cream onto the finished pie.

Ingredients

Pecan Crust:

• 1 cup (110 g) finely chopped pecans
• ½ cup (60 g) graham cracker crumbs
• ½ cup (60 g) vanilla wafer crumbs
• 3 tbsps (38 g) granulated sugar
• ½ tsp (1 g) ground cinnamon
• 6 tbsps (85 g) unsalted butter melted

Pecan Cream Filling:

• 1½ cups (165 g) toasted chopped pecans
• 8 oz (226 g) full-fat cream cheese softened
• ½ cup confectioners' sugar
• 1 tsp (5 ml) vanilla extract
• 1 cup (240 ml) heavy whipping cream
• ¼ cup (60 g) packed light brown sugar

Optional Toppings:

• sweetened whipped cream
• chopped pecans
• caramel sauce

Instructions

• Preheat the oven to 350°F (175°C). In a medium bowl, combine the chopped pecans, graham cracker crumbs, vanilla wafer crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 to 12 minutes, or until lightly golden and fragrant. Set the crust aside to cool completely.
  1 cup (110 g) finely chopped pecans, ½ cup (60 g) graham cracker crumbs, ½ cup (60 g) vanilla wafer , 3 tbsps (38 g) granulated sugar, ½ tsp (1 g) ground cinnamon, 6 tbsps (85 g) unsalted butter
• Once the crust comes out of the oven, spread the pecans on a small baking sheet and toast them in the 350°F (175°C) oven for 5 to 7 minutes, or until fragrant. Let them cool completely, then roughly chop. Toasting deepens the pecan flavor and helps the nuts remain distinct throughout the filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the confectioners' sugar and vanilla extract and mix until fully incorporated.
  1½ cups (165 g) toasted chopped pecans, 8 oz (226 g) full-fat cream cheese, ½ cup confectioners' sugar, 1 tsp (5 ml) vanilla extract
• In a separate bowl, whip the heavy cream and brown sugar to stiff peaks. The whipped cream gives the filling its light texture and helps it hold its shape once chilled. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Folding preserves the air in the whipped cream, creating a lighter pecan cream filling. Fold in the toasted pecans, reserving a small handful for garnish. Distributing the pecans throughout the filling makes sure there is pecan flavor in every bite.
  1 cup (240 ml) heavy whipping cream, ¼ cup (60 g) packed light brown sugar
• Spoon the pecan cream filling into the cooled pecan crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight. The extended chill time allows the filling to firm up for slicing and gives the flavors time to develop. Before serving, top with whipped cream, the reserved pecans, and a drizzle of caramel if desired.
  sweetened whipped cream, chopped pecans, caramel sauce

Notes

• Toast the pecans before adding them to the filling. Toasting intensifies their flavor and prevents them from tasting muted once chilled.
• Allow the crust to cool completely before adding the filling. A warm crust can soften the filling and affect the final texture.
• For the best slices, chill the pie overnight.
• Store covered in the refrigerator for up to 4 days.
• The assembled pie is not recommended for freezing, as the texture of the filling can change after thawing.

 

 

If you’re making this pecan cream pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 140g | Calories: 515kcal | Carbohydrates: 29g | Protein: 6g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 75mg | Sodium: 185mg | Potassium: 175mg | Fiber: 2g | Sugar: 19g | Vitamin A: 850IU | Calcium: 65mg | Iron: 1mg

Have you made this Pecan Cream Pie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pecan Cream Pie appeared first on Noble Pig.

No-Bake Eggnog Cream Pie for Christmas Hosting

This is the pie to make when the house is going to be full of guests and Christmas is already in progress.

People are hanging coats where they don’t belong. Someone’s refilling a drink that doesn’t need refilling yet. There’s music on, not background music, real music, and the kitchen is open whether you planned it that way or not.

This eggnog pie doesn’t come out of the oven. It comes out of the refrigerator, cold and ready, already finished while everything else is still in motion. Eggnog thickened into something spoonable and rich. Cream folded in until it knows how to hold its own. Nutmeg right where it should be, not floating around, not overdoing it. A crust that stays together when the knife goes through because it was pressed in with purpose earlier in the day, when the house was still calm.

I make this one because the rest of the holiday menu already has its own momentum. There’s enough warm food, enough timing, enough plates in the air. This pie is handled before anyone arrives. It waits and frees you up. When it’s time, you slice it, put it down, and keep moving to the next task.

It belongs on a crowded counter. Next to half-empty glasses. Near people who are already mid-conversation. It’s familiar enough that no one needs it explained, but different enough that it gets noticed without stopping the energy.

This is a dessert made for hosting.

Cold. Creamy. Decided ahead of time.

Exactly where it needs to be when everything else is happening.

Why I Love This Recipe

• Some desserts are meant to be admired. This one is meant to keep up.
• I make this pie because it understands what hosting actually feels like. The door opening and closing. People talking over each other. Glasses being set down wherever there’s room. Someone staying put near the refrigerator, pretending not to look inside. But you know they are.
• This pie doesn’t need supervision. It’s finished long before anyone arrives, waiting in the fridge like something already accounted for. When it comes out, it doesn’t interrupt the room. It joins it.
• I like that it holds together no matter how the evening goes. It doesn’t mind being sliced while someone’s mid-story or set down next to a drink that’s sweating onto the counter. It belongs in motion. It belongs among people who are already comfortable.
• There’s something deeply reassuring about a dessert that doesn’t need you to stop what you’re doing. You don’t explain it. You don’t frame it. You put it down and keep going, knowing it will be taken care of.
• I also like that it feels familiar without being expected. Everyone knows eggnog. Not everyone expects it to show up like this. There’s always a moment where people look again, just long enough to register that it’s not what they thought it was going to be.
• This is the kind of thing I make when I need the night to feel taken care of without calling attention to the fact that I did it. When I want dessert to feel present, and completely unbothered by how the rest of the evening unfolds.
• It does what it’s supposed to do. And then it gets out of its own way.

Ingredients

Every part of this pie knows what it’s here to do. Nothing fills space. Nothing waits for instruction. Each piece comes in, does its work, and holds.

• Biscoff crumbs or graham crackers – The base. Pressed in firmly, not over managed. Biscoff has warmth and spice without sweetness tipping too far. Graham cracker works when that’s what’s on hand. Both understand pressure and stay put once they’re set.
• Butter – Melted and mixed through, just enough to bind everything together. It’s not trying to be rich on its own. It’s there so the crust knows where to stop.
• Heavy cream – Cold. Always cold. This is what carries the filling and the top, pulled into shape early so it doesn’t need tending later. Whipped until it holds but still moves when asked.
• Confectioners’ sugar – Used sparingly, folded in where it belongs. It smooths without flattening anything out.
• Vanilla – It softens the edges and keeps the dairy from feeling bare.
• Cream cheese – Softened before it ever meets the bowl. This is what gives the pie its body, keeps it from slipping, keeps the slices intact once the knife goes in.
• Eggnog – Cold from the start. Rich, familiar, already holding its own spice and weight. It sets the direction for everything else that follows.
• Instant vanilla pudding mix – This is what teaches the filling how to hold together. No theatrics. Just structure that does its job and disappears into the background once it has.
• Nutmeg or cinnamon – Choose one. Or use both. They don’t need to be separated. They sit close to the surface, warming the whole thing without taking over.

That’s it. No extras. No substitutions that argue with the point. Everything here knows how to keep.

How to Make No-Bake Eggnog Cream Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (build the crust)
  Break the Biscoff cookies down until they’re fine and even, either in a processor or sealed in a bag with a rolling pin. Stir the crumbs with melted butter until they darken slightly and start to hold together, the way damp sand does when you press it in your palm. If you’re using graham crackers instead, mix the crumbs with the sugar first, then bring in the butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, using your hands to pack it in with purpose. This crust needs to know where it belongs. Slide the dish into the freezer and let it set while you move on.
• Step Two (whip the cream)
  Pour the cold cream into a chilled bowl and add the confectioners’ sugar and vanilla. Beat until the cream thickens and starts to hold soft shapes, the kind that fall back into themselves without collapsing. You’re looking for volume and ease, not stiffness. Measure out 1½ cups for the filling and set it aside. The rest goes back into the refrigerator to wait its turn.
• Step Three (mix the filling)
  Beat the softened cream cheese with the remaining confectioners’ sugar, vanilla, and nutmeg until it loosens completely and smooths out. No resistance, no lumps, just a thick, workable base. In another bowl, whisk the cold eggnog with the instant pudding mix until it thickens and settles into itself. Add this to the cream cheese and beat again until everything comes together, rich and cohesive. This is where the pie takes on its character.
• Step Four (fold and fill)
  Fold the reserved whipped cream into the filling gently, letting it disappear without rushing it along. The motion matters here. Too aggressive and you lose the lift. Too timid and it never quite comes together. Pour the filling into the chilled crust and smooth the top. It should sit there confidently, not shifting, not second-guessing itself.
• Step Five (chill and finish)
  Cover the pie and refrigerate for at least four hours. Overnight is even better if you have the time. This is when everything melds into the shape it’s meant to hold. Just before serving, spread or pipe the remaining whipped cream over the top and finish with a light dusting of nutmeg or cinnamon. Slice it cold. Set it down. Let it do what it was made to do.

Recipe Tips

This cream pie rewards the parts of you that plan ahead and leave things alone once they’re finished.

• Press the crust like you mean it. Not aggressively, just with confidence. The crumbs should feel compact under your hands, the way packed earth does when it’s ready to hold something real. If you rush this part, the pie will tell on you later.
• Keep everything cold as you work. The cream acts best when it hasn’t been warmed by impatience or overhandling. If something starts to feel slack, step back for a minute. There’s no prize for pushing through.
• When you whip the cream, stop while it still looks generous. The moment before it tightens too far is the moment you want. Past that, it starts acting brittle, and there’s no coaxing it back.
• Eggnog needs to be cold before it meets the pudding mix. Give it that courtesy and it thickens the way it’s supposed to, evenly and without any drama. Warm eggnog turns this into a negotiation you don’t need.
• Fold gently, but don’t overthink it. This isn’t lacework. It’s more like bringing two things together and letting them decide how they want to sit. Once it looks uniform, stop.
• Chilling time isn’t flexible here. The pie needs hours, not suggestions. Make it earlier than you think you should and put it somewhere it won’t be interfered with. It knows what it’s doing.
• Finish it right before it goes out. Whipped cream and spice belong at the end, not hours ahead. That last step keeps the pie feeling ready when it hits the counter.
• This is a dessert that responds best when you don’t crowd it. Do the work. Step back. Let it hold itself together.

Make-Ahead & Storage

This pie understands being finished early.

• Once it’s set, it can be covered and kept in the refrigerator for two to three days without changing its mind about who it is. The filling stays together. The crust holds. The whole thing remains exactly as you left it, waiting where you put it, not asking for reassurance.
• If you’re planning ahead for Christmas, this is the kind of dessert you want taken care of before the house is full of guests. Make it the day before. Let it sit overnight. The flavors fall into each other without fading, the way good things do when they’re given space instead of interference.
• Freezing is possible, but it changes the character. You can freeze the pie without the whipped cream topping, wrapped tightly, for up to a month. Thaw it slowly in the refrigerator, then finish it fresh before serving. It will still be good, still familiar, but a little less lush, a little less yielding. I save freezing for emergencies, not goals.
• Once sliced, any leftovers should be covered and kept cold. The pie will hold itself together for another day or two, though it’s rarely still around long enough to test that theory.
• This is not a dessert that needs watching. It knows how to wait.

FAQs

• Does this really taste like eggnog?
  Yes. Not vaguely. Not in passing. It tastes like the eggnog you poured every December without thinking about it too hard. Creamy, familiar, lightly spiced, the kind of flavor that doesn’t need explaining because everyone already knows what it’s supposed to be.
• Why use instant pudding mix instead of cooking a custard?
  Because this pie isn’t about proving anything. The pudding mix gives the filling its hold without pulling focus or demanding extra attention. It lets the eggnog stay in charge instead of turning the whole thing into a project.
• Do I have to use Biscoff cookies for the crust?
  No. Graham crackers work just fine and always have. Biscoff adds a little warmth and depth if you want it, but the pie doesn’t fall apart if you don’t. Both know how to do their job.
• What kind of eggnog works best?
  Use one you’d drink straight from the glass. Thick enough to feel rich, not watery. If it tastes dull on its own, it won’t suddenly improve once it’s in the pie.
• Can I add alcohol to the filling?
  You can, but it doesn’t need it. If you do, keep it light and measured. A splash, not a statement. Too much and the balance shifts in a way this pie isn’t interested in correcting.
• Is the cream cheese noticeable?
  It’s present without standing out. You don’t taste cream cheese so much as you notice that the filling stays together and feels substantial on the fork. It does its work in the background.
• Does this pie need anything else on top?
  No. Whipped cream and a little nutmeg or cinnamon are enough. More than that starts to feel like interference.
• Is this better sliced small or generous?
  That depends on the night. Smaller slices when it’s part of a full spread. Bigger ones when dessert is the point.
• Is this a sit-down dessert or a stand-around-the-counter dessert?
  Both. It doesn’t care where it’s eaten. Plates, napkins, forks passed hand to hand. It keeps its composure either way.
• Would I serve this again next year?
  Yes. This is the kind of pie that finds its way back without discussion.

From My Kitchen Notes

These aren’t instructions. They’re just the things I notice once the pie is already done and the night has started to progress on its own.

• I notice that people don’t rush this pie. They take a smaller slice than they meant to, then come back without saying anything. The second slice happens without explanation. It just appears on the plate. I like that.
• Eggnog does something strange when it’s cold and set like this. It stops feeling seasonal and starts feeling architectural. Like something made to hold its silhouette in a room full of noise.
• I’ve watched people eat this standing up, leaning against a counter, fork in one hand, drink in the other. It keeps up. It doesn’t want a chair or a pause.
• There’s always a moment when someone looks at me after the first bite, like they misjudged what this might taste like. Not disappointed. Recalibrating.
• The crust matters more than people think. Not for flavor, but for confidence. The way it holds together tells you whether the rest of the night is going to cooperate. And it usually does.
• This pie has a way of calming people without slowing them down. Conversations keep going. Laughter doesn’t thin out. It doesn’t take over the room. It folds into it.
• I’ve noticed that the whipped cream on top never lasts long. Not because it’s special, but because people trust it. They take a little extra without asking. Who wouldn’t.
• There’s something maternal about a dessert that’s already ready-made. Not holding position. Not checking. Just there, doing its job while you do yours.
• This pie doesn’t compete with anything else on the counter. It doesn’t try to be the center. It understands proximity. It knows where to stand.
• By the end of the night, the plate is usually empty but the room feels fuller. That feels like the point. And it’s my favorite part.

More Eggnog Recipes for the Season

If eggnog is already out on the counter, these tend to follow it in.

• Overnight Panettone Eggnog French Toast Casserole – Panettone torn instead of sliced, soaked until it lets go on its own. Eggnog moves through it slowly. A bake meant for mornings that start before anyone has found their footing.
• Eggnog Banana Bread Muffins – Soft at first, then the eggnog shows up once you’re already halfway through.
• Eggnog Bread – Straightforward and familiar. The kind of loaf that gets cut without discussion and is gone before you notice it happening.
• Eggnog Snickerdoodles – Sugar and spice with eggnog folded into the background.
• Chai Eggnog – Eggnog warmed through with spice and depth, poured when the night or morning, stretches longer than planned.

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No-Bake Eggnog Cream Pie

No-Bake Eggnog Cream Pie is a chilled holiday dessert with a creamy eggnog filling, gently folded whipped cream, and a firm cookie crust. It’s made ahead, sliced cold, and will hold its shape when served.

Course Dessert

Cuisine American

Keyword Christmas pie, eggnog pie, make ahead holiday dessert, no bake eggnog dessert, no-bake eggnog cream pie

Prep Time 25 minutes minutes

Chilling 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 8 to 10 slices

Calories 420kcal

Author Cathy Pollak

Equipment

• food processor or rolling pin. For crushing the cookies evenly.
• mixing bowls Separate bowls help keep textures controlled.
• hand mixer or stand mixer. For whipping cream and smoothing filling.
• rubber spatula Essential for folding without deflating.
• 9-inch pie plate (23 cm). Standard depth.
• offset spatula For smoothing the top cleanly.

Ingredients

Crust:

• 1½ cups (165 g) Biscoff cookie crumbs (about 27 cookies)
• or
• 1½ cups (180 g) graham cracker crumbs plus (⅓ (67 g) cup granulated sugar)
• 6 tbsps (85 g) unsalted butter melted

Whipped Cream (for filling and topping):

• 2 cups (480 ml) cold heavy whipping cream
• ¼ cup (30 g) confectioners' sugar
• 1 tsp (5 ml) vanilla extract

Filling:

• 8 oz (225 g) full-fat cream cheese softened
• ½ cup (60 g) confectioners' sugar
• ½ tsp (2.5 ml) vanilla extract
• ½ tsp (1 g) ground nutmeg
• 1 cup (240 ml) cold eggnog
• 1 box (3.4 oz / 96 g) instant vanilla pudding mix
• 1½ cups (360 ml) prepared whipped cream (from above)

Topping:

• remaining whipped cream
• ground nutmeg or cinnamon for dusting

Instructions

• Prepare the crust by pulsing the Biscoff cookies in a food processor until fine crumbs form, or by sealing them in a plastic bag and crushing with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter until evenly moistened. If using graham crackers instead, mix the crumbs with the granulated sugar before adding the butter. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish, making sure the crust is compact and even. Place the crust in the freezer to chill while the filling is prepared.
  1½ cups (165 g) Biscoff cookie crumbs, 1½ cups (180 g) graham cracker crumbs, 6 tbsps (85 g) unsalted butter, or
• To make the whipped cream, add the cold heavy whipping cream, confectioners’ sugar, and vanilla extract to a large chilled bowl. Beat on medium-high speed for 2 to 3 minutes, just until soft peaks form. The cream should be thick and billowy but still smooth. Avoid overbeating, as grainy whipped cream will not fold cleanly into the filling. Measure out 1½ cups (360 ml) of the whipped cream and set it aside for the filling, reserving the remaining whipped cream for topping the pie later.
  2 cups (480 ml) cold heavy whipping cream, ¼ cup (30 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract
• In a separate large bowl, beat the softened cream cheese with the confectioners’ sugar, vanilla extract, and ground nutmeg until completely smooth, scraping down the sides as needed to prevent lumps. In another bowl, whisk together the cold eggnog and instant vanilla pudding mix for 1 to 2 minutes, until the mixture thickens noticeably. Add the eggnog pudding mixture to the cream cheese mixture and beat until fully combined and creamy.
  8 oz (225 g) full-fat cream cheese, ½ cup (60 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract, ½ tsp (1 g) ground nutmeg, 1 cup (240 ml) cold eggnog, 1 box (3.4 oz / 96 g) instant vanilla pudding mix
• Using a spatula, gently fold the reserved 1½ cups (360 ml) of whipped cream into the filling until evenly incorporated. Fold gently rather than stirring to keep the filling light while still giving it enough structure to set cleanly.
  1½ cups (360 ml) prepared whipped cream
• Pour the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon. Cover the pie and refrigerate for at least 4 hours, or preferably overnight, until fully set.
• Just before serving, spread or pipe the remaining whipped cream over the top of the pie. Finish with a light dusting of ground nutmeg or cinnamon, then slice and serve cold.
  remaining whipped cream, ground nutmeg or cinnamon

Notes

• Nutrition is calculated using full-fat dairy and prepared whipped cream as listed.
• For the best slices, wipe the knife between cuts.
• The pie sets best with an overnight chill if time allows.

 

If you’re making this no-bake eggnog cream pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 150g | Calories: 420kcal | Carbohydrates: 36g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 320mg | Potassium: 140mg | Fiber: 1g | Sugar: 24g | Vitamin A: 850IU | Calcium: 110mg | Iron: 1mg

Have you made this No-Bake Eggnog Cream Pie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post No-Bake Eggnog Cream Pie appeared first on Noble Pig.

The Soul of Chocolate Hazelnut Pecan Pie

I wasn’t born in Oregon; I arrived here like most people do, accidentally, intuitively, at the moment my life needed to change. California girl, agriculture degree, wine in my sights, hopes of soil under my nails. I came for the vineyard, the dirt, the work. And then the land got to me in the best possible way – first as a steward, then as someone entrusted with it, even if only for my chapter of the story.

Hazelnuts grow here like a quiet religion. Rows of trees holding steady in the fog, leaves rattling like coins, orchards replacing old fields one season at a time. You can smell the earth before you see it – damp, dark, volcanic soil that clings and claims. I’ve stood in those rows at dusk when the light turns copper, listened to farmers talk about blight and harvest cycles and family, and felt something shift in me I didn’t have a name for then, but feel now.

People assume I got into wine because I liked drinking it. Cute. I got into wine because I loved soil, the kind of thing no one ever asks about, even when they should have. Because winemaking starts in the dirt, not the cellar. Because the, unglamorous places are where real life lives.

Maybe that’s why this chocolate hazelnut pecan pie feels like winter here. Dark. Warm. Roasted. A little wild around the edges. Sweet in the way December is sweet – not naive, just deeply earned. It smells like the valley here after rain. It tastes like a warm kitchen on a cold night. It cuts like silk. It settles like truth.

It’s chocolate for mood, hazelnuts for the land, pecans for texture, and Nutella for the part of you that isn’t asking permission anymore.

Why I Love This Recipe

• It carries Oregon in its bones – not the deep postcard version, but the one under the fog.
• Nutella melts into the filling like a secret, not shouting, but smoldering.
• The pecans break the darkness with just enough crunch to remind you that texture is a love language.
• The filling bakes into a molten custard.
• And it looks like it took five hours but tastes like every choice was on purpose.

If you love a nut–forward holiday dessert with a molten center, my pumpkin praline pie with phyllo belongs in the same conversation.

Ingredients

Here’s what builds the soul of this chocolate hazelnut pecan pie, layer by layer, like something meant to be felt as much as tasted:

• Pie crust – Homemade or store-bought, sturdy enough to hold the whole thing steady. Use my fresh cherry pie crust if you want the homemade version.
• Nutella – The molten center that turns the pie into something you remember.
• Pecans – Whole, chopped, imperfect, the kind of texture that calms you down.
• Hazelnuts – Oregon’s signature, roasted and unmistakable.
• Light corn syrup – The thread that keeps the custard together when everything else softens.
• Brown sugar – Caramel sweetness. Make your own brown sugar if you’re out.
• Butter – The fat that makes it impossible to forget.
• Eggs – What turns the mixture into a silky set truth.
• Vanilla extract – Softens the edges.
• Cinnamon – Barely spoken, but felt.
• Sea salt – Keeps the chocolate from drifting into flat sweetness.
• Flaky sea salt – The final note, the one that reminds you dessert can have a pulse.

How to Make Chocolate Hazelnut Pecan Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (settle the crust)
  Use a store-bought roll-out crust or make homemade pie crust. Let the dough warm just enough so it doesn’t crack, then fit it into a 9-inch (23 cm) pie pan. Let it fall naturally into the corners. If you want the braided edge, cut three thin strips from a second crust, roll each into a rope, twist them together, and lay the braid around the rim. Press it gently so it holds. Any leftover dough can be turned into small cutouts like leaves or hearts and added wherever they make sense.
• Step Two (build the nut layer)
  Scatter the pecans and hazelnuts over the crust. Keep it casual with a mix of whole and chopped pieces. This is where the texture starts.
• Step Three (pull the filling together)
  Whisk the eggs, corn syrup, Nutella, brown sugar, melted butter, vanilla, cinnamon, and sea salt until the mixture loosens and turns glossy. Nutella takes a little patience to blend, so keep going until it looks unified. Pour the filling over the nuts and let it settle into the gaps.
• Step Four (bake for the wobble)
  Slide the pie into a 350°F (175°C) oven. Watch the edges of the crust as they brown. If the braid or rim darkens early, cover the perimeter with foil or a pie shield. Let the filling bake until the edges are fully set and the center still moves with a slow, steady wobble.
• Step Five (let it finish becoming itself)
  Move the pie to a cooling rack and leave it alone until it is completely cool. The custard needs time to finish setting. Sprinkle flaky sea salt over the top while the surface is still slightly warm so it melts in just enough to stay put.
• Step Six (slice when ready)
  Once cool, cut clean slices and serve them plain or with a spoonful of whipped cream. The chocolate, hazelnuts, and pecans do the rest.

Recipe Tips

A hazelnut pecan pie like this has its own weather system, here’s how to work with it, not against it.

• Toast the nuts until they smell like rain hitting warm earth – it deepens the flavor and gives the pie its grounded, roasted form.
• Warm the Nutella for a few seconds so it loosens and pulls into the custard the way melted chocolate wants to.
• Shield the crust early because this filling asks for patience, and the edges will brown long before the center finds its shape.
• Stop baking while the center still moves – a small wobble is the sign that the heart of the pie will stay soft instead of turning into something firmer than it should.
• Let it cool fully so the custard can finish what the oven started. The pie needs its own stillness before it becomes itself.
• Finish with flaky salt to sharpen the chocolate and bring out the warm sweetness of the hazelnuts – a small thing that changes everything.
• If you want a deeper dive into pecan texture and structure, my pecan pie bars live in the same gooey neighborhood.

Storage

Nutella leaves its mark on this pie the way the finger fog leaves its mark on the valley – settling, deepening, becoming something you feel before you see. Keep this pie stored with that same patience and reverence.

• Fridge (3–4 days): Cover it gently. The filling gets darker, deeper, and more honest with time.
• Freezer (up to 2 months): Freeze slices on a sheet pan first, then wrap tight.
• Thaw in the fridge so the custard keeps its silk without losing its shape.
• Reheat: Warm low and slow, 300ºF (150ºC) for about 10–12 minutes. Just enough heat to loosen the Nutella threads without melting the structure.
• Make-Ahead: Assemble the crust and nut layer ahead of time, wrap, chill, then fill and bake the day of.
• Leftovers: Cold slices taste like a winter secret kept too long. Warm ones taste like a confession.

FAQs

• Can I use a homemade crust instead of store-bought?
  Yes. Use the one that feels like home. This filling anchors itself better when it’s held by something with history.
• Do I have to use Nutella?
  For this pie, yes. Nothing else melts the way this does – slow, dark, certain – like it already knows where it belongs.
• Why is the center still wobbling?
  Because everything worth keeping wobbles before it sets. Let it cool. Let it find itself. Don’t hurry it.
• My edges are browning too fast. What should I do?
  Shield them. Protect what’s fragile before it burns. This pie responds to gentleness the same way people do.
• Can I use more nuts?
  You can. But every handful shifts the balance. Hazelnuts for earth, pecans for truth – too many and the whole thing yells when it’s only meant to murmur.
• Do I really need the corn syrup?
  Yes. It’s the part that holds the center steady. Without it, the whole thing collapses under its own sweetness.
• Can this be made gluten-free?
  Easily. Just use a crust you trust. Everything else already knows how to rise to the moment.
• Can I skip the flaky sea salt on top?
  You can, but you shouldn’t. It wakes the chocolate the way cold air wakes the valley – abruptly, honestly, beautifully.
• Why does my pie look darker than yours?
  Ovens carry moods. Some run hot, some hide their heat, some scorch what they love. Trust the wobble, not the color.
• Can I double the recipe?
  Make two pies. Some things weren’t meant to be crowded.

More Pecan Desserts Worth Your Time

Because some desserts hold their own gravity.

• Pecan Pie Cobbler – Gooey center, crisp edges, warmth.
• Mint Julep Brownies With Candied Pecans – Dark, cool, decisive.
• No-Bake Pecan Cream Pie Lush – Soft layers, comfort.
• Kahlua–Pecan–Brown Sugar Baked Brie – Warm, slow, generous.
• Pecan Cream Pie Lush – Creamy layers with something to say.
• Pecan Pie Dip – A spoon-first kind of truth.

This post may contain affiliate links. Please read my disclosure policy.

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Chocolate Hazelnut Pecan Pie

A chocolate hazelnut pecan pie built on a molten Nutella center, roasted nuts, and a custard that sets into a dark, glossy wobble. Rich, grounded, and balanced with flaky sea salt - a holiday pie meant to linger.

Course Dessert

Cuisine American, American (Southern)

Keyword chocolate hazelnut pecan pie, chocolate nut pie, chocolate pecan pie, easy holiday dessert, hazelnut pecan pie, hazelnut pie, nutella pecan pie, Oregon hazelnut recipe, pecan pie variation, pie with Nutella, Thanksgiving chocolate pie

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 676kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate (23 cm) Gives the filling the right depth.
• mixing bowls One for the nuts, one for the filling.
• whisk Helps the Nutella loosen into custard.
• aluminum foil Protects the crust from over browning.
• cooling rack Makes sure the pie sets properly after baking.

Ingredients

Pie Crust:

• store-bought refrigerated pie crusts or 1 homemade pie crust

Nut Layer & Filling:

• 2 cups (200 g) pecan halves (whole and chopped) (dry roasted & unsalted)
• ½ cup (70 g) hazelnuts (whole and chopped)
• 3 large eggs room temperature
• 1 cup (320 g) light corm syrup
• 1 cup (300 g) Nutella slightly warm
• ½ cup (110 g) packed light brown sugar
• ¼ cup (57 g) unsalted butter melted
• 1½ tsps (7 ml) vanilla extract
• ½ tsp (3 g) ground cinnamon
• ½ tsp (3 g) sea salt
• sea salt flakes for topping

Instructions

• Set the oven to 350°F (175°C). If you’re using a store-bought crust, let it soften just enough to unfold without cracking. If you’re using my homemade crust from the Fresh Cherry Pie, roll out the bottom round and settle it into a 9-inch (23 cm) pie pan, letting the dough fall naturally into the corners. Use the second crust to braid three thin strips for the rim, or repurpose any leftover pieces to cut decorative shapes like leaves or hearts and press them along the edge.
  store-bought refrigerated pie crusts
• Scatter the pecans and hazelnuts over the unbaked crust.
  2 cups (200 g) pecan halves, ½ cup (70 g) hazelnuts
• In a large bowl whisk the eggs, corn syrup, Nutella, brown sugar, melted butter, vanilla, cinnamon, and sea salt until the mixture loosens and turns glossy. Pour the filling over the nuts.
  3 large eggs, 1 cup (320 g) light corm syrup, 1 cup (300 g) Nutella, ½ cup (110 g) packed light brown sugar, ¼ cup (57 g) unsalted butter, 1½ tsps (7 ml) vanilla extract, ½ tsp (3 g) ground cinnamon, ½ tsp (3 g) sea salt
• Bake until the edges are set and the center still has a slow wobble, covering the crust with foil or a pie shield if it browns too quickly.
• Cool the pie completely on a rack so the custard can finish setting. Sprinkle flaky sea salt on top while it’s still slightly warm so it melts in just enough to stick.
  sea salt flakes

Notes

• Warm the Nutella slightly so it blends smoothly into the custard.
• Keep an eye on the braid or crust edge — it browns faster than the filling sets.
• The pie must cool completely or the slices won’t hold their shape.
• Toasting the nuts lightly before baking deepens the roasted flavor.
• Use a mix of whole and chopped nuts for better texture.
• For a decorative edge, braid three thin dough ropes or press small dough cut-outs along the rim, but this is completely optional. You really only need one pie crust for this recipe, two if you want a decorative edge. Your choice.

 

 

If you’re making this chocolate hazelnut pecan pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 155g | Calories: 676kcal | Carbohydrates: 75g | Protein: 8g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 82mg | Sodium: 209mg | Fiber: 9g | Sugar: 58g | Vitamin A: 310IU | Vitamin C: 82mg | Calcium: 82mg | Iron: 2mg

Have you made this Chocolate Hazelnut Pecan Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Hazelnut Pecan Pie appeared first on Noble Pig.

A pie for anyone who loves tender centers, crackling edges, and desserts that feel a little more honest than they need to be.

Pumpkin Praline Pie with Phyllo, A Metaphor in Prose

There are days when I move through the world like I’m made of cast iron and espresso shots, and then there are days like this, where the tenderness hits first, where the quiet things inside get loud, and where I remember that softness has always been my real superpower. Maybe that’s why I’m drawn to making something like this pumpkin praline pie with phyllo – things that look delicate, layered, impossible, but somehow hold together anyway.

I don’t talk about it often, mostly because I was never taught to. I was taught to handle things, carry things, fix things, power through things, build things from nothing. I wasn’t taught how to always say: “I worry for the people I care about.” Or “I feel it when someone I love is hurting.” Or “I don’t let my people fall alone.” But the truth is… that’s who I am. I’m the person who will show up even when no one asks. The one who feels the shift in someone’s energy before they say a word. The one who can sense when someone has been walking through something dark. The one who carries the story even when the other person won’t speak it. I already know it. Especially with those that orbit close.

And recipes like phyllo pumpkin pie – layered, fragile, resilient – remind me of something I keep forgetting: Being strong doesn’t mean being unreachable. Being soft doesn’t mean being weak. And being protective doesn’t mean overstepping – it means I care. Sometimes people go through something they don’t have the words for yet. Sometimes they can only say the safe parts. Sometimes they try to make light of something heavy. Sometimes they leave out the things they can’t bear to say out loud. And sometimes the only thing you can offer – the only thing that doesn’t injure them further – is this: “I’m here. I see you. You’re not alone. You don’t owe me explanations. You don’t have to be ‘okay’ for my sake.”

I’ve always been the protector, even when no one protected me. Maybe especially because no one protected me. And maybe the whole point of all the quiet years, all the solitude, all the signs I didn’t ask for, synchronicities that would drive anyone insane, all the understanding and the patience, was to bring me back to this one truth:

My strength has never been the armor. It is the heart underneath – the layer no one sees first, the one you have to cut to understand, the way the praline waits under the pumpkin for the one person who knows where to look.

Why I Love This Recipe

• Ten sheets of phyllo = instant bakery energy without the bakery effort.
• The brown-sugar pecan bottom layer is my trapdoor – sweet, crunchy, and secretly the reason people lose their minds over this.
• The hot praline pour-over feels unreasonably intimate and doubles as “pumpkin praline pie topping” for the search robots.
• Because this pumpkin praline pie cracked me open enough to compare phyllo, fragility of relationships and human survival – and yes Google will smite me for it, but they can take a number. The internet, and food writing in general, has become too sanitized anyway. At least for me.

Ingredients

Because every layer of this pumpkin praline pie has a purpose and none of them showed up timid.

• Phyllo Dough (10 sheets) – fragile, dramatic, needs a damp towel like an emotional support system. If you want another crispy phyllo moment, my strawberry goat cheese tart and my spanakopita with leeks and artichokes both use the same buttery layering to pull off completely different kinds of magic.
• Unsalted Butter (melted) – the glue, the gloss, the reason the crust crackles.
• Cinnamon + Sugar – this is quiet seduction baked into the layers.
• Pecans – the crunch at the bottom and crown at the top that feels like intention.
• Brown Sugar – melt-in warmth. If you’re out, make your own brown sugar.
• Pumpkin Purée – the heart. No substitutions.
• Egg Yolks – the richness holding it all together.
• Sweetened Condensed Milk – creamy and sweet.
• Cinnamon + Nutmeg + Cloves – autumn in its final form.
• Salt – a small dose of reality.
• Vanilla Extract – takes the edge off every layer.
• More Butter (for praline) – because the topping deserves its own butter budget.
• Heavy Cream – the indulgent part no one complains about.
• Vanilla – yes, again; trust me.
• Bourbon – one tablespoon of liquid courage.

How to Make Pumpkin Praline Pie with Phyllo

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (wake up the oven and the phyllo):
  Heat the oven to 425ºF (218ºC). Unroll the phyllo and cover it with a barely damp towel so it doesn’t dry into parchment paper on you. Melt your butter, keep the brush close, and mix your cinnamon sugar if you’re using it. Phyllo rewards people who prep before the chaos.
• Step Two (build the ruffle):
  Lay down the first sheet, brush it with butter, and give it a light cinnamon sugar snowfall. Add another sheet on top, turned just enough so the corners don’t match up. Brush, sprinkle, repeat. Layer all ten sheets so you end up with a wild, uneven ruffle that looks like you meant for it to be dramatic.
• Step Three (settle it into the dish):
  Lift the whole stack into a greased pie dish. Gently press it into the bottom, then gather and crimp the edges with your fingers. Phyllo acts like it’s fragile, but it always rises to the moment.
• Step Four (the pecan trapdoor):
  Toss the chopped pecans with brown sugar and scatter them across the bottom. This is the part people rave about without realizing why.
• Step Five (the pumpkin heart):
  Whisk together the pumpkin purée, sweetened condensed milk, egg yolks, spices, salt, and vanilla until the mixture is smooth. Pour it gently over the pecan layer so everything settles in one even sheet.
• Step Six (the bake):
  Tent the phyllo edges with foil so they don’t overbrown. Bake for 15 minutes at 425ºF (218ºC), then drop the heat to 350ºF (177ºC) and bake for another 40 to 50 minutes. You’re looking for a set center and that soft pumpkin-custard wobble.
• Step Seven (the praline moment):
  Melt the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, cinnamon, and vanilla. Let it hit a full boil, then lower the heat and cook for 3 minutes. Stir in the pecans and finish with the bourbon. It should look shiny, warm, and a little too good.
• Step Eight (the pour-over):
  Let the pie cool for 10 to 15 minutes, then spoon the warm praline topping over the top. The heat melts just enough into the phyllo edges to make the whole thing taste like intention. Cool completely before slicing so the layers show up the way they’re supposed to.

Recipe Tips

Because if I’m going to take care of everyone else, this pecan praline pie can at least meet me halfway.

• Keep the phyllo covered – it will dry out faster than your patience.
• Offset the sheets – nobody thrives with their corners lined up perfectly and the ruffle is the whole visual flex.
• Brush, don’t drench – butter is devotion, not waterboarding.
• Protect the phyllo edges – I guard my own people harder than this crust, but still.
• Convection runs hot – drop the temp by 25° so this pie isn’t a cautionary tale.
• Stir the praline with intention – half-hearted caramel is a crime.
• Add the bourbon off the heat – we’re enhancing, not summoning the fire department.
• Let the pie cool fully – healing takes time and so does structure.
• Use real pumpkin purée – not pie filling, you’re not in college.
• Peel the foil late – last 5 to 10 minutes if the phyllo is looking pale. Let it face the sun.
• Bourbon leads – but whiskey or rum will also work just fine.

Storage

Because even the most dramatic pies with ruffled edges deserve the softest landing.

• Fridge (3–4 days): Cover it gently – like someone you’re not done worrying about. The praline settles, the pumpkin gets richer, everything gets a little more honest.
• Freezer (up to 2 months): Freeze slices on a sheet pan first, then wrap tight.
• Reheat: Low oven, 300ºF for 10–12 minutes. Warm it gently; this isn’t a toaster-strudel situation.
• Make-Ahead: Assemble the phyllo crust and bottom layer in advance, then wrap and chill. Fill and bake the day of. It’s your built-in insurance policy.
• Leftover Magic: Crumble into yogurt, oatmeal, or over vanilla ice cream. It tastes like emotional processing in dessert form.

FAQs

Because someone out there is already panicking with a whisk in hand.

• Can I use more than 10 sheets of phyllo?
  Yes. Stack to your heart’s content. Thicker crust = louder crunch = no regrets.
• Do I really need the damp towel step?
  You do. Phyllo dries faster than someone losing interest in a bad date. Cover it.
• Can I make this without bourbon?
  Of course. Rum works. Whiskey works. Vanilla works. Emotional fortitude works.
• Why is my phyllo browning too quickly?
  Your oven runs hotter than your coping mechanisms. Foil the edges and carry on.
• Can I use canned pie filling instead of making my own?
  You can, but why would you? This filling takes 2 minutes and tastes like intention.
• Do I have to use pecans?
  No, but then it’s not praline. Walnuts work, but pecans are the main character.
• Can this be gluten-free?
  Yes, just use GF phyllo.
• Can I double the praline topping?
  You absolutely can. And you should. Some problems in life do get better with more sugar and fat.

More Pecan Recipes (For When You’re In Your Feelings)

Look, pecans are my emotional support nut. When life gets messy, confusing, or suspiciously quiet, I bake. And these are the recipes I go to when I need sweetness, crunch, clarity, or a little bit of revenge energy.

• Easy Pecan Pie Cobbler – a gooey, molten middle with no crust. It tastes like someone finally took your side.
• Mint Julep Brownies with Candied Pecans – chocolate, mint, pecans, and questionable life choices. Absolutely yes.
• No-Bake Pecan Cream Pie Lush – a creamy, fluffy twist on the classic pecan pie.
• Kahlua–Pecan–Brown Sugar Baked Brie – warm, melty, and just unhinged enough.
• Pecan Cream Pie Lush – layers of graham, cream cheese, pudding, and chopped pecans that feel like emotional scaffolding.
• Pecan Pie Dip – the holidays liquefied on purpose, because sometimes you don’t want to slice things, you want to scoop them.
• Pecan Pie Bars – all the classic flavor, none of the boundaries. Pocket dessert for when life tests you.

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Praline Pie with Phyllo

A layered pumpkin praline pie wrapped in buttery phyllo with a brown sugar pecan base and a hot praline pour-over. Crisp ruffled edges, a soft pumpkin center, and a glossy pecan topping that is intentionally indulgent.

Course Dessert

Cuisine American, American (Southern)

Keyword brown sugar pumpkin pie, canned pumpkin recipes, fall desserts, pecan dessert recipes, pecan praline pumpkin pie, phyllo dessert, phyllo pumpkin pie, pumpkin custard pie, pumpkin pie with praline topping, pumpkin praline pie, Thanksgiving Dessert, Thanksgiving pumpkin pie

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 563kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Standard size for even phyllo layering.
• pastry brush For buttering each phyllo sheet.
• mixing bowls One small, one large.
• Saucepan For the praline topping.
• measuring cups and spoons Accuracy matters here.
• aluminum foil Protects the phyllo edges during baking.

Ingredients

Phyllo Crust:

• 10 sheets ( from a 16 oz/ 454 g package) phyllo dough thawed
• 8 tbsps (113 g) unsalted butter melted
• 2 tsps (6 g) ground cinnamon
• 2 tsps (8 g) granulated sugar

Bottom Layer:

• ⅓ cup (67 g) packed light brown sugar
• 1 cup (120 g) chopped pecans

Pumpkin Pie Filling:

• 1 (15 oz / 425 g) can pumpkin purée
• 3 large egg yolks room temperature
• 1 (14 oz / 397 g) can sweetened condensed milk
• 1 tsp (5 g) ground cinnamon
• ⅛ tsp (0.5 g) ground cloves
• ¼ tsp (1 g) ground nutmeg
• ½ tsp (2.5 g) table salt
• ¼ tsp (1 g) freshly grated nutmeg
• ½ tsp (2.5 g) vanilla extract

Praline Topping:

• ¼ cup (57 g) unsalted butter
• ¼ cup (53 g) packed light brown sugar
• 3 tbsps (45 ml) heavy whipping cream
• ¼ tsp (1 g) ground cinnamon
• 1 tbsp (15 ml) vanilla extract
• 1 cup (120 g) coarsely chopped pecans
• 1 tbsp (15 ml) bourbon

Instructions

• Preheat the oven to 425ºF (218ºC).
• Lay out your phyllo dough and immediately cover it with a slightly damp kitchen towel to keep it from drying out. Have your melted butter and pastry brush within reach. If you plan to use the optional sugar topping, mix those ingredients together in a small bowl before you begin. (You can just use butter on the phyllo if you choose.)
  10 sheets ( from a 16 oz/ 454 g package) phyllo dough, 8 tbsps (113 g) unsalted butter, 2 tsps (6 g) ground cinnamon, 2 tsps (8 g) granulated sugar
• Set one sheet of phyllo on your workspace, keeping the rest covered. Brush the entire surface with melted butter. Lightly dust with cinnamon sugar.
• Layer a second sheet of phyllo on top, turning it a little so the corners don’t line up perfectly. Brush it with more butter and another sprinkle of sugar mixture. Continue layering, offsetting, and brushing with butter until all the sheets are stacked. Your crust should have a very uneven ruffle of edges.
• Lift and place the stacked phyllo into a greased pie dish. Gently press it down lightly so it fits against the bottom, then gather and crimp the edges with your fingers to form a soft border.
• In a small mixing bowl, add the brown sugar and pecans and toss together. Sprinkle them into the bottom of the pie crust.
  ⅓ cup (67 g) packed light brown sugar, 1 cup (120 g) chopped pecans
• In a large mixing bowl, add all of the pie filling ingredients and mix until well combined and lump-free.
  1 (15 oz / 425 g) can pumpkin purée, 3 large egg yolks, 1 (14 oz / 397 g) can sweetened condensed milk, 1 tsp (5 g) ground cinnamon, ⅛ tsp (0.5 g) ground cloves, ¼ tsp (1 g) ground nutmeg, ½ tsp (2.5 g) table salt, ¼ tsp (1 g) freshly grated nutmeg, ½ tsp (2.5 g) vanilla extract
• Pour the filling over the pecans in the bottom of the pie crust.
• Gently lay foil over the phyllo crust edge to prevent it from cooking too quickly. Bake for 15 minutes at 425ºF (218ºC), then lower the temperature to 350ºF (177ºC) and bake for another 40–50 minutes.
• Melt the butter over medium heat in a medium-sized pan.
  ¼ cup (57 g) unsalted butter
• Next, stir in brown sugar, whipping cream, cinnamon, and vanilla.
  ¼ cup (53 g) packed light brown sugar, 3 tbsps (45 ml) heavy whipping cream, ¼ tsp (1 g) ground cinnamon, 1 tbsp (15 ml) vanilla extract
• Stir and cook until it reaches a full boil, then reduce the heat and cook for three more minutes while stirring occasionally.
• Remove from the heat, stir in the pecans, and toss in the bourbon. Set aside.
  1 cup (120 g) coarsely chopped pecans, 1 tbsp (15 ml) bourbon
• Remove the finished pie and allow it to cool for 10–15 minutes. Then, top with the praline topping. Allow the pie to cool fully before slicing.

Notes

• Thaw phyllo in the fridge overnight for the best texture.
• Keep phyllo covered with a damp towel at all times to prevent cracking.
• Tent the edges with foil to prevent overbrowning during the first half of baking.
• Use real pumpkin purée, not pumpkin pie filling.
• Bourbon can be swapped for whiskey or rum.
• Cool completely before slicing to preserve the pumpkin custard structure.

 

 

If you’re making this pumpkin praline pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 180g | Calories: 563kcal | Carbohydrates: 53g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 115mg | Sodium: 302mg | Potassium: 323mg | Fiber: 3g | Sugar: 36g | Vitamin A: 11900IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

Have you made this Pumpkin Praline Pie with Phyllo? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Praline Pie with Phyllo appeared first on Noble Pig.

Pumpkin Chai Pots de Crème for the Tiny Spoon People

These pumpkin chai pots de crème are not for the paper-plate Thanksgiving crowd, the one where slabs of dessert get carved out with the same knife that opened batteries an hour earlier. We’ve all been to that party and have the emotional scars to prove it. For real.

This fall custard is for those of you who own tiny spoons, just because. The ones whose Thanksgiving doesn’t involve a card table, a food avalanche, or that relative who brings Cool Whip and calls it a side. Your holiday is quieter, more intentional, the table set with Spode instead of whatever could be dragged out of storage. No smorgasbord. No Aunt Becky arriving with eight pies and her unsolicited genealogy report.

This recipe isn’t pumpkin pie’s cousin, it’s pumpkin pie’s international attorney who charges by the hour and sends reminders. And let’s be honest, anything called pumpkin chai pots de crème was never meant for a chaotic Thanksgiving. The name alone signals silk napkins and leaves early.

At its core, it’s silky pumpkin custard baked in a water bath spa with heavy cream and a tea-spice collab that makes your kitchen smell like you just signed a sealed-by-scent contract with the universe. Then the pumpkin seed brittle shows up with a clean crack and a quiet kind of luxury, the sort that takes its place without asking permission.

Why I Love This Recipe

• Pumpkin dessert made for adults, served with candlelight.
• Everyone gets one, so no “just a sliver” performance art.
• The pumpkin chai combo tastes well traveled without needing a passport.
• Pie is comfort; chai is confidence.

Ingredients

What this make-ahead dessert needs to stay firmly out of folding table territory.

• Heavy Whipping Cream – The custard’s silky base that makes it clear this dessert isn’t casual.
• Whole Milk – Softens and balances the cream so the custard stays spoon ready.
• Light Brown Sugar – Warms the pumpkin and adds depth without commentary.
• Egg Yolks – Quietly handles the technical scaffolding of every proper pots de crème recipe.
• Granulated Sugar – Sweetens the custard and caramelizes the brittle for that clean crack on top.
• Pumpkin Purée – The grown up kind, not the pie filling shortcut.
• Chai Tea Concentrate – The spice and steeped flavor that tastes like you studied abroad.
• Orange Zest – Keeps the custard from going monotone and tells everyone you know exactly what you’re doing.
• Vanilla Extract – The warm finish with manners.
• Water – Dissolves the sugar for the brittle and keeps it from crystallizing.
• Pepitas – The final crunch, the tiny crown of snobbery.

How to Make Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (warm the base):
  Set a medium saucepan over medium heat and warm the cream, milk, and light brown sugar until the sugar dissolves. It only needs a few minutes and should look smooth, not simmering. Pull it off the heat and let it take a breath.
• Step Two (get the yolks ready):
  In a separate bowl, whisk the egg yolks until they look pale and a little shiny. Add the granulated sugar and whisk until the mixture feels like it knows what it’s doing.
• Step Three (temper with confidence):
  Slowly stream in a little of the warm cream to temper the yolks. This is the part where patience matters. Once that first bit blends in without any resistance, whisk in the rest of the cream mixture along with the pumpkin purée, chai concentrate, orange zest, and vanilla. If you see even the tiniest hint of scrambled egg bits, strain the mixture through a fine mesh sieve and keep moving.
• Step Four (set up the bake):
  Divide the custard among six 6-ounce (175 ml) ramekins. Nestle them into a 12 x 16 inch (30 x 40 cm) roasting pan and slide the whole setup into the oven. Pour in boiling water until it reaches halfway up the ramekins. This is the spa day I’ve been referring to.
• Step Five (bake and chill):
  Bake at 325°F (165°C) until the centers barely wobble when nudged, about 45 to 50 minutes. Lift the ramekins out of their bath and let them cool on a rack for 30 minutes. Chill them uncovered until cold, then cover. They get even better as they sit.
• Step Six (make the brittle):
  While the custards chill, make your crackly crown. Melt the granulated sugar and water in a small nonstick pan over medium high heat. When the sugar turns a deep amber, pull it from the heat and stir in the pepitas. Pour the molten seed brittle onto buttered parchment and spread it thin before it decides to set wherever it wants.
• Step Seven (shatter and serve):
  Once the brittle is cool and hard, break it into shards. Add a few pieces to each custard right before serving. It’s the edible equivalent of putting on earrings before you leave the house.

Recipe Tips

A few tips to keep this pumpkin chai custard as composed as the rest of the meal.

• Warm the cream gently. Aggressive heat belongs with the people rushing the rolls.
• Whisk the yolks fully. Streaks read like “I tried,” and we’re not doing that today.
• Temper in slow pours. The tiny spoon crowd values restraint.
• Give the water bath its moment. Steady pours and even heat are how you avoid holiday theatrics.
• Aim for a soft jiggle. Barely set is elegance; firm is buffet line energy, and if you want pumpkin custard without the whole water bath reality, my mini pumpkin tarts or mini pumpkin pies get you there with less kitchen acumen.
• Cool before chilling. The fridge isn’t damage control for impatience.
• Chill them completely. This dessert sets up the way adults do, quietly and on schedule.
• Break the brittle thin. Clean crack, no candy boulders disrupting the mood.
• Add brittle at the end. Crisp stays crisp, even if the family doesn’t.

And if chai is your winter love language, my chai-spiced ice cream syrup has the same steeped-spice note in a pourable format you can “gift,” assuming you’re the kind of person who actually parts with things that taste good. I wouldn’t.

Storage

How to store this chai dessert so they stay exactly as effortless as they look.

• Refrigerate them covered. They stay smooth and non-weepy for 3 to 4 days.
• Keep them away from strong fridge smells. This custard absorbs everything, including poor choices.
• Add the brittle right before serving. Crisp has a short attention span.
• Skip the freezer. It ruins the texture instantly and this dessert doesn’t do comebacks. If you want a chai dessert that survives cold storage, this apple chai cake with maple cream cheese drizzle handles freezing like someone who winters elsewhere.

FAQs

• Can I make these ahead of time?
  Yes. Pots de crème are naturally make-ahead. They stay smooth and set for 3 to 4 days in the fridge. Make the brittle the day before or day of so it keeps its snap. Add it right before serving so it doesn’t get soggy. The custard’s structure actually improves as it chills, which is why restaurants make these hours in advance.
• Do I really need the water bath?
  You do. This is the path to even heat. No graininess. No surprises. It is the reason this dessert feels restaurant level instead of rushed. The water bath keeps the custard below boiling so the egg yolks thicken slowly and stay silky instead of curdling.
• Do I have to use chai concentrate?
  It’s the most direct route to balanced spice without having to experiment. The concentrate gives consistent flavor and better infusion than dry spices, which can turn gritty or muted in custards.
• Why temper the yolks slowly?
  Tempering prevents scrambled bits and gives you that smooth, spoon ready texture. If anything looks suspicious, strain the custard through a fine mesh sieve and move on. This step marries the hot cream and yolks gradually so the proteins thicken without seizing.
• How do I know when the custards are done?
  They should barely tremble in the center when the ramekin is nudged. Soft jiggle means creamy and luxe. Overbaking turns custards grainy because the eggs tighten too far, so pull them as soon as the edges set and the center wobbles.
• What size ramekins should I use?
  Six 6-ounce (175 ml) ramekins work best. They portion cleanly and match the bake time in the recipe. Larger ramekins need more time and may lose some of that delicate texture. Smaller ones risk overbaking before the centers set.
• Can I skip the orange zest?
  Come here. Let me squeeze your cheeks and make you look at me, forehead kiss included. No. The zest is what keeps this dessert from feeling unfinished. It cuts through the richness and lifts the chai so the custard doesn’t taste flat.
• Can I skip the brittle?
  You can, but the brittle is the mood. It adds contrast, crunch, and uniqueness. If you skip it, at least add something with texture so the custard has a foil. Custards need a textural counterpoint or they read one-note, and the pepitas tie back to the pumpkin in a way that feels like you added it on purpose, which you did.

More Pumpkin Desserts for the Grown-Up Table

Pumpkin desserts for the table that’s never seen a disposable centerpiece.

• No Bake Pumpkin Icebox Cake – the layered version of “I didn’t rush, and it shows.”
• Pumpkin Tiramisu – tiramisu but seasonally fluent.
• Pumpkin Brown Sugar Crunch Ice Cream – the custard-based pint you hide from your own family.

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle

Pumpkin Chai Pots de Crème are a baked custard dessert made with pumpkin purée, chai concentrate, and a water-bath bake for an ultra-smooth texture. Finished with a crisp pumpkin seed brittle, this fall dessert is refined, make-ahead friendly, and made for holiday menus and a smaller crowd.

Course Dessert

Cuisine American

Keyword baked pumpkin custard, canned pumpkin recipes, chai custard, chai dessert sauce, creamy baked custard, fall custard recipe, make ahead fall dessert, pepita brittle, pumpkin chai dessert, Pumpkin Chai Pots de Crème, Pumpkin Pots de Crème, pumpkin seed brittle, water bath custard

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Chilling 4 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 6

Calories 392kcal

Author Cathy Pollak

Equipment

• 3-quart (2.8 liter) saucepan Large enough to warm the cream mixture without scorching.
• mixing bowls For whisking the yolks and sugar until pale and smooth.
• large fine mesh sieve Catches any scrambled bits for a perfectly silky custard.
• six 6 - oz. (175 ml) fluted ramekins or any 6 oz ramekins. This is the size that matches the baking time correctly.
• baking dish (12x16-inch) (30x40 cm) or roasting pan. Wide enough to hold all ramekins for the water bath.
• small nonstick pan Helps melt sugar evenly for the brittle.
• parchment paper or foil. For spreading brittle thin before it sets.

Ingredients

Custard:

• 1 cup (240 ml) heavy whipping cream
• 1 cup (240 ml) whole milk
• ¼ cup (60 g) packed light brown sugar
• 6 large egg yolks room temperature
• ¼ cup (50 g) granulated sugar
• ½ cup (120 g) pumpkin purée
• ⅓ cup (80 ml) chai concentrate
• 2 tsps (2 g) orange zest
• 1 tsp (5 ml) vanilla extract

Pumpkin Seed Brittle:

• ⅓ cup (67 g) granulated sugar
• ¼ cup (60 ml) water
• ½ cup (70 g) pepitas (pumpkin) seeds
• butter for the parchment paper

Instructions

• Begin by making the custard. In a 3-quart (2.8-liter) saucepan over medium heat, warm the heavy whipping cream, whole milk, and light brown sugar until the sugar dissolves, about 3 minutes. Remove from the heat.
  1 cup (240 ml) heavy whipping cream, 1 cup (240 ml) whole milk, ¼ cup (60 g) packed light brown sugar
• In a mixing bowl, whisk the egg yolks until light yellow. Add the granulated sugar and whisk until blended.
  6 large egg yolks, ¼ cup (50 g) granulated sugar
• Slowly whisk one-fourth of the warm cream mixture into the egg mixture to temper the yolks. Add it gradually to prevent scrambling. Continue whisking while slowly adding the remaining cream mixture. Whisk in the pumpkin purée, chai tea concentrate, orange zest, and vanilla extract until smooth. If there is any hint of cooked egg, strain the custard through a fine mesh sieve and add the orange zest after straining instead of before.
  ½ cup (120 g) pumpkin purée , ⅓ cup (80 ml) chai concentrate, 2 tsps (2 g) orange zest, 1 tsp (5 ml) vanilla extract
• Divide the custard among six 6-ounce (175 ml) ramekins. Set the ramekins in a 12 × 16-inch (30 × 40 cm) roasting pan at least 2 inches (5 cm) deep. Place the pan in the oven and pour in boiling water until it reaches halfway up the sides of the ramekins.
• Bake at 325°F (165°C) until the custards barely jiggle when gently shaken, 45 to 50 minutes. Lift the ramekins out of the water bath and cool on a rack for 30 minutes. Chill until completely cold, 4 to 6 hours. Cover once cold.
• To make the brittle, melt the granulated sugar and water in a small nonstick frying pan (6 to 8 inches, 15 to 20 cm) over medium-high heat, stirring until the sugar dissolves, 1 to 2 minutes. Cook without stirring, shaking the pan often, until the mixture reaches a deep amber color, 5 to 10 minutes.
  ⅓ cup (67 g) granulated sugar, ¼ cup (60 ml) water
• Remove from the heat and stir in the pepitas. Immediately pour the mixture onto buttered parchment or foil and spread thin with a spatula.
  ½ cup (70 g) pepitas (pumpkin) seeds, butter
• Let the brittle cool until firm, about 10 minutes. Break into shards for serving. Store airtight if not using immediately.

Notes

• Warm the cream mixture gently so it does not simmer. Overheating increases the chance of scrambling the yolks.
• Temper the yolks slowly. Rushing this step creates grainy custard.
• Always strain if you see even tiny cooked bits. The texture depends on it.
• Don’t overbake. When the centers barely jiggle, they’re done. Firm custards will set too stiff once chilled.
• For the brittle, cook the sugar to deep amber, not pale gold. Under-cooked syrup won’t harden properly.
• Spread the brittle thin. Thick pieces won’t shatter cleanly on top of the custard.
• Add brittle only at serving time so it stays crisp.

 

If you’re making this Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 155g | Calories: 392kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 214mg | Sodium: 56mg | Potassium: 210mg | Fiber: 1g | Sugar: 31g | Vitamin A: 7900IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg

Have you made these Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle ? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle appeared first on Noble Pig.

Pecan Pie Dip: Proof You Don’t Need An Oven To Win

You know the moment in November when everyone collectively loses their minds and shows up with their “famous dish,” even though it’s really just beige food trauma wrapped in foil? This dip is the secret weapon against all of that, the culinary version of waving a sage smudge stick through the room and clearing out every last trace of mediocrity.

Nothing cuts through a potluck’s spiritual funk faster than walking in with something people will actually eat. Warm toasty pecans, brown sugar, cream cheese, the kind of thing that makes the cookie tray rethink its entire purpose. Enter Pecan Pie Dip, the only holiday choice that doesn’t require therapy after.

Why I Love This Recipe

• Tastes like pecan pie’s hotter, richer cousin.
• Turns party goers into hovering seagulls, you’ll see.
• This dessert dip destabilizes the entire pie hierarchy.
• Lets you work smarter, not harder.
• Perfect for Friendsgiving, when no one is ready to go full-pie mode.

Ingredients

Here’s what seduces everyone into taking more bites of this dip than they probably should.

• Cream cheese – the cold foundation of your new dessert personality.
• Confectioners’ sugar – a snowstorm of sweet, but make it unholy.
• Vanilla extract – “essence” that’s not embarrassing.
• Whipped topping – the artificial cloud that tastes perfect anyway.
• Light brown sugar – molten caramel energy waiting to happen.
• Light corn syrup – holds it all together like a united front.
• Butter – liquid diplomacy.
• Chopped pecans – small enough to land in every scoop with a little crunch.
• Egg – the binder that makes this holiday dessert dip set up like pecan pie.

If you’re building your own pecan pie universe, I have the rest of the empire. My Pecan Pie Bars with their buttery shortbread crust, my Pecan Cream Pie Lush with fluffy pudding layers, and my Pecan Pie Cobbler that goes full gooey pie-center all orbit the same caramel-pecan gravity field, pulling anyone nearby into dessert-based poor decisions. Sorry, not sorry.

How to Make Pecan Pie Dip

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the cold layer)
  Beat the cream cheese, confectioners’ sugar, and vanilla in your mixer until it looks fluffy in the best way. Fold in the whipped topping and let it turn into that soft, creamy base. Spread it into a 9-inch (23-cm) pie pan so it settles in.
• Step Two (cook the pecan pie topping)
  Add the light brown sugar, corn syrup, butter, chopped pecans, and egg to a saucepan. Stir over medium heat until it starts to bubble and thicken. It turns into this caramel pecan situation very fast, so stay close. The key is not to overcook it here, 2-3 minutes at most.
• Step Three (cool it down)
  Take the pan off the heat and let the mixture sit for ten minutes. It needs that moment to thicken and drop the kind of heat that would melt the cream cheese layer on contact. Don’t rush it. If you cooked it too far and it doesn’t feel pourable, loosen it up with extra corn syrup.
• Step Four (finish the dip)
  Pour the warm pecan topping over the cream cheese base and watch it fall into place. Grab cookies, graham crackers, or fruit and let people discover who they are in front of this thing.

Recipe Tips

A little practical wisdom before this pecan dessert dip becomes the only thing anyone talks about.

• Soften the cream cheese – a cold block of cream cheese will fight you like it owes you money and stay lumpy. If you forgot to bring it to room temp, drop the sealed package in warm water for 5 to 10 minutes and it will become workable.
• Stir the topping nonstop – once the sugar and corn syrup heat up, the caramel pecan mixture thickens fast. Overshoot and you’re making brittle, so simmer and stir constantly for 2 to 3 minutes once it starts bubbling. Just don’t take it too far.
• Cool the topping first – give it 10 minutes off the heat so it thickens and loses the kind of heat that melts the cream cheese layer. You want warm and pourable, not molten pecan lava that turns the base into soup.
• Fix it if it tightened too much – if you took the simmer too far, stir in a little more corn syrup (1/8 to 1/4 cup, about 30 to 60 ml) until it relaxes into something spoonable again.
• Serve it warm or cold – warm gives you glossy pecan pie energy, but it chills in the fridge and sets into a soft, scoopable layer just as well. Serve it however you like.
• Cream cheese – full-fat or light, your choice.
• Confectioners’ sugar – sift so it stays clump free once refrigerated.
• Whipped topping – full-fat, light, or sugar-free all fold in nicely.
• Brown sugar – light or dark both work, dark tastes deeper.
• Corn syrup – light keeps the pecans front and center, dark adds molasses. If you use dark, it’s hard to visually pick the pecans out in the dip, so it looks less like pecan pie.
• Butter – if you’re using unsalted, add 1/8 teaspoon salt.

Storage

A few rules so this dip survives the aftermath of whatever event it was served at. The chances of leftovers will be very slim.

• Refrigerate it – cover it tight and keep it in the fridge for 3 to 4 days. It firms up into a chilled, scoopable treat that somehow tastes even better when you’re eating it straight from the container in emotional silence.
• Do not freeze it – freezing turns the cream cheese and whipped topping layer grainy, and the pecan topping won’t come back the right way. This is a fresh dip only. Freeze something else.

FAQs

• How do I keep the cream cheese layer from being lumpy?
  Start with cream cheese that’s actually soft, not “I poked the corner and it dented,” but soft all the way through. Let it sit out or warm the sealed block in a bowl of warm water for a few minutes. Make sure the whipped topping is fully thawed, and sift the confectioners’ sugar as you add it so everything blends smooth instead of fighting you.
• Can I make this ahead of time?
  Yes. Make the full dip 24 to 48 hours ahead, cover it, refrigerate it, and let the layers settle into each other. It holds and can be served cold.
• Is it better warm or chilled?
  Warm gives you glossy pecan pie energy, chilled turns plush and scoopable. Neither is wrong. Warm is my preference, but cold has its own place.
• How finely should I chop the pecans?
  Small pieces drift through every bite without clumping. Go rougher if you want crunch, but keep the pieces intentional, not boulder-sized. And don’t skip them; pecan pie dip without pecans is, well, wrong.
• Why did my pecan topping turn thick?
  It got cooked a little longer than ideal. Stir in a splash of corn syrup to bring it back to a pourable, caramel-ish mood.
• Can I use dark brown sugar?
  Yes. Dark brown sugar goes deeper and molasses-heavy. Light brown sugar keeps the pecans front and center and is the classic pecan pie choice. Choose your fighter.
• Can I sub in homemade whipped cream?
  You can, but expect a softer base. Whipped topping keeps the bottom layer firm, fluffy, and scoop-ready. Homemade cream melts faster and loses structure.
• What should I serve with it?
  Graham crackers, Biscoff cookies, pretzels, apple slices, pear slices, shortbread, anything sturdy enough to carry a real scoop and not fall apart.

More Dessert Dip for Your Sweet Tooth Agenda

If this pecan pie dip lit up your internal sugar alarm cravings, I have more where that came from.

• Pumpkin Cheesecake Dip with its fall-spiced, creamy cheesecake base.
• Cannoli Dip loaded with ricotta, mascarpone, and mini chocolate chips.
• Key Lime Pie Dip that brings a silky, tangy citrus hit.
• Kahlua Pecan Brown Sugar Baked Brie with its warm, caramel-pecan topping.
• Edible Sugar Cookie Dough Dip for the butter-and-vanilla crowd.

This post contains affiliate links. Please read my disclosure policy.

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Pecan Pie Dip

Pecan Pie Dip layered with a cold cream cheese base and a warm caramel pecan topping. This easy no bake holiday dessert delivers classic pecan pie flavor in a scoopable dip for cookies, fruit, or graham crackers. A simple cream cheese dessert dip made with brown sugar, corn syrup, butter, and pecans that works for Thanksgiving, Friendsgiving, and holiday parties.

Course Dessert

Cuisine American

Keyword brown sugar pecan topping, caramel pecan dip, cream cheese dessert dip, dessert dip recipe, holiday dessert dip, no bake pecan dessert, pecan dessert dip, pecan pie dip, pecan pie flavor, Thanksgiving dessert dip

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Cooling: 10 minutes minutes

Total Time 28 minutes minutes

Servings 6 to 8

Calories 356kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate (23 cm) For spreading the cream cheese layer and supporting the topping.
• Saucepan Allows the brown sugar and corn syrup mixture to heat evenly and thicken quick.
• hand mixer Gets the cream cheese layer smooth, fluffy and lump free.
• large fine mesh sieve For sifting the confectioners' sugar.
• rubber spatula Useful for folding in the whipped topping and spreading the dip into the pie plate.

Ingredients

• 8 oz (226 g) cream cheese room temperature
• 1 cup (120 g) confectioners' sugar sifted
• 1 tsp (5 ml) vanilla extract
• 8 oz (227 g) whipped topping thawed
• ½ cup (100 g) light brown sugar
• ½ cup (118 ml) light corn syrup
• 4 tbsps (56 g) salted butter
• ½ cup (55 g) chopped pecans
• 1 large egg

Instructions

• Beat the cream cheese, confectioners’ sugar, and vanilla in your mixer until smooth and fluffy. Fold in the whipped topping until combined. Spread the mixture into a 9 inch (23 cm) pie pan.
  8 oz (226 g) cream cheese, 1 cup (120 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract, 8 oz (227 g) whipped topping
• Add the light brown sugar, corn syrup, butter, chopped pecans, and egg to a saucepan. Cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken. This usually takes about 2 to 3 minutes. The key is to not overcook this here.
  ½ cup (100 g) light brown sugar, ½ cup (118 ml) light corn syrup, 4 tbsps (56 g) salted butter, ½ cup (55 g) chopped pecans, 1 large egg
• Remove the pan from the heat and let it cool for ten minutes so it sets slightly before being poured over the cream cheese layer and does not melt it. (If it's not pourable due to overcooking, loosen it up with extra corn syrup.)
• Pour the warm mixture evenly over the cream cheese base. Serve with cookies, graham crackers, or fruit. A sprinkle of flaky sea salt is also a good, final adition.

Notes

• Do not overcook the pecan topping. Once it bubbles, cook for only 2 to 3 minutes. Cooking longer can make it harden.
• If the topping thickens too much after cooling, stir in a little more corn syrup, 1/8 to 1/4 cup (30 to 60 ml), until it loosens into a spoonable layer again.
• Always cool the topping for at least 10 minutes before pouring so it does not melt the cream cheese layer.
• Make sure the cream cheese is fully softened. If it is still cold, warm the sealed block in a bowl of warm water for 5 to 10 minutes.
• Chill the dip to serve cold or serve immediately for a warm, glossy topping. Both versions work.
• Light or dark brown sugar can be used. Dark brown sugar creates a deeper caramel flavor.

 

If you’re making this pecan pie dip, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will also vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 100g | Calories: 356kcal | Carbohydrates: 39g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 187mg | Potassium: 88mg | Fiber: 1g | Sugar: 36g | Vitamin A: 510IU | Calcium: 58mg | Iron: 1mg

Have you made this Pecan Pie Dip? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pecan Pie Dip appeared first on Noble Pig.

Mini Pumpkin Pies, Minus the Ceremony

The heart wants what the heart wants and sometimes that’s pumpkin pie without the whole ceremony of rolling out and babysitting a big one. My mini pumpkin pies skip the ritual: muffin tin, premade crust, craving handled.

These individual pumpkin pies work in all the liminal spaces of fall: Friendsgiving spreads, game day tables, late October Tuesdays, tailgates, even the Thanksgiving dessert buffet. These mini pies travel easy, no one argues over slice size, and the first bite proves they carry a little more than they let on.

Why I Love This Recipe

• All the flavor in a bite-sized version.
• Pumpkin pie without the commitment.
• Friendsgiving hero status, unlocked.
• The muffin tin is your best friend here.

Ingredients That Make It Work

Every good pumpkin pie, full or mini, needs the usual characters to make it happen.

• Cooking spray – the unglamorous hero that keeps pies from sticking.
• Pumpkin purée – 100% pure pumpkin, not pie filling. Makes the custard taste like actual pumpkin pie, and if you’re in a pumpkin mood that goes beyond pie, my pumpkin chai pots de crème is the fully-grown-up version.
• Evaporated milk – the classic move for that smooth, creamy texture you expect from the original.
• Egg – pie glue.
• Brown sugar – molasses-rich, moody, sticky drama, just the way pie likes it.
• Cinnamon, ginger, nutmeg, cloves – the loudspeaker pumpkin spice crew that announces fall.
• Salt – a baking necessity.
• Pie crust – shortcuts are strategy, not weakness. Roll, cut, press, and bake.
• Whipped cream – crown it or don’t, but really, it’s not pumpkin pie without it.

How to Make Mini Pumpkin Pies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pans and crusts)
  Heat the oven to 350°F (175°C) and spray the muffin tins so nothing sticks. Roll the dough thin, about 1/8 inch (3 mm), and cut 3 1/2-inch (9 cm) circles. Press each one in firmly so the bottom and sides are covered.
• Step Two (make the filling)
  Whisk the pumpkin purée, evaporated milk, egg, brown sugar, spices, and salt until smooth and glossy. It should look like classic pumpkin pie batter.
• Step Three (fill and bake)
  Spoon the filling into each crust, about 2 1/2 tablespoons (37 mL). Bake for 30 to 35 minutes, until the centers barely move and the crust looks golden.
• Step Four (cool and serve)
  Let them cool in the pan, then run a knife around the edges to lift them out. Serve at room temperature or chilled with whipped cream on top.

Recipe Tips

Small details make or break pumpkin desserts. Here’s what matters for these mini pies.

• Stick with 100% pumpkin purée, not pie filling. The flavor stays real, texture stays right.
• Skip the par-bake. Crust and custard set together without the extra step.
• A touch of vanilla extract smooths out the spice mix if that’s your thing.
• Cardamom or allspice take the flavor in a new direction, it’s worth trying.
• Store-bought dough keeps it quick, but if you’re a pie-crust purist, go homemade.
• Finish with whipped cream and a sprinkle of cinnamon or crushed graham cracker crumbs for texture.
• These chill well, kind of like my pumpkin tiramisu, which also does its best work straight from the fridge.

How to Store and Serve Them

Mini pumpkin pies don’t need a lot, just a cool spot to hang out before you bring them to the table.

• Once the mini pumpkin pies are cooled, cover the pan or move them to an airtight container.
• Straight to the fridge. Custard fillings need to stay cold.
• They’ll hold for four days, but good luck making them last that long.
• Serve them chilled or room temp, don’t skip the whipped cream.
• If you’re baking ahead for Thanksgiving, make them a day or two before and let the fridge do the work.

FAQs

• Can I use homemade pumpkin purée instead of canned?
  You can, but make sure it’s well-drained. Homemade purée holds more water, which can throw off the custard. I usually simmer it for a few minutes to thicken before mixing it in.
• Why not use pumpkin pie filling?
  Pie filling is already sweetened and spiced, which doubles everything in this recipe. Starting with pure pumpkin gives you control over the flavor and keeps it from tasting syrupy.
• How do I know when the custard is baked through?
  Look for centers that barely move when you jiggle the pan. If they ripple like water, they need more time. Pumpkin custard finishes setting as it cools, so pull them before they look fully firm.
• Can I use a different crust for these?
  Puff pastry, shortcrust, or gingersnap crumb crusts all work. If you switch, watch the bake time because thinner crusts brown faster. For a gingersnap crumb version, see my mini pumpkin tarts. If you’d rather use gingersnaps in layers instead of crust, my no bake pumpkin icebox cake shows you that route.
• What’s the best way to serve them for a crowd?
  Set them out chilled on a platter and add whipped cream right before serving. Serving them on a chilled platter helps keep them cold and tasting as good as they should.
• How do I keep the crust from shrinking in the muffin tin?
  Make sure the dough is cold when you press it in and don’t stretch it to fit. A quick chill before baking helps the shape hold.

More Thanksgiving Desserts Worth Making

Pumpkin leads the charge here, but there’s room for a little pecan too.

• Two-Ingredient Pumpkin Cake – with apple cider glaze.
• Pumpkin Caramel Bars with Bacon – you’ll be shocked at this perfect combo.
• Pumpkin Dump Cake – a hands-off dessert that feeds everyone.
• Pecan Pie Cobbler – rich, nutty, eggless, perfect for a crowd.

This post may contain affiliate links. Please read my disclosure policy.

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Mini Pumpkin Pies

Mini Pumpkin Pies baked in a muffin tin with classic pumpkin custard and flaky pie crust. These individual pumpkin pies are easy to make, chill beautifully, and are perfect for Thanksgiving or any fall dessert spread. Each bite delivers the creamy pumpkin filling and warm spice flavor you’d expect from a full-size pie, in a smaller, crowd-friendly version.

Course Dessert

Cuisine American

Keyword 'muffin tin pumpkin pies, baked pumpkin custard, canned pumpkin recipes, cold creamy dessert, cold pumpkin dessert, creamy pumpkin dessert, easy pumpkin dessert for fall, easy pumpkin pie recipe, individual pumpkin pies, Mini Pumpkin Pies, Pumpkin Mini Pies, pumpkin pie recipe, Thanksgiving Dessert, Thanksgiving pumpkin pie

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 18 mini pies

Calories 205kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For consistency.
• mixing bowls For whisking the pumpkin custard filling.
• 2 muffin tins Used for baking individual mini pies evenly.
• round cutter 3.5" (9 cm). For cutting pie dough.
• whisk For combining ingredients smoothly.
• cooling rack Pies crust cools evenly on a rack without getting soggy on the bottom.

Ingredients

• cooking spray
• 2 unbaked pie crusts
• 1 can (15 oz / 425 g / 415 mL / 1 ¾ cups) pumpkin purée
• ¾ cup (180 ml) evaporated milk
• 1 large egg
• ⅔ cup (135 g) packed light brown sugar
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground ginger
• ⅛ tsp (0.3 g) ground nutmeg
• ⅛ tsp (0.3 g) ground cloves
• ¼ tsp (1.5 g) table salt
• whipped cream for serving, (optional)

Instructions

• Preheat the oven to 350°F (175°C) and lightly coat 18 cups of two muffin pans with cooking spray.
  cooking spray
• Roll out the pie dough to ⅛-inch (3 mm) thickness and cut out circles with a 3½-inch (9 cm) cookie cutter.
  2 unbaked pie crusts
• Press one dough circle into each muffin cup, fitting it snugly against the bottom and sides.
• In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  1 can (15 oz / 425 g / 415 mL / 1 ¾ cups) pumpkin purée, ¾ cup (180 ml) evaporated milk, 1 large egg, ⅔ cup (135 g) packed light brown sugar, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground ginger, ¼ tsp (1.5 g) table salt, ⅛ tsp (0.3 g) ground nutmeg, ⅛ tsp (0.3 g) ground cloves
• Spoon about 2½ tablespoons (37 mL) of the pumpkin mixture into each crust-lined cup.
• Bake for 30 to 35 minutes, until the crusts are golden and the filling is set.
• Let the mini pies cool in the pans, then carefully run a knife around the edges to loosen and remove them.
• Top with whipped cream before serving, if desired.
  whipped cream

Notes

• For this recipe, use 100% pumpkin purée, not pumpkin pie filling. The plain purée keeps the flavor balanced and lets you control the sweetness and spice.
• Store-bought pie crusts work well and keep prep quick, but homemade dough can be used for a richer flavor.
• Mini pumpkin pies should be stored in the refrigerator once cooled, as the custard filling is perishable. They will keep for up to four days and can be served chilled or at room temperature with whipped cream.
• These bake evenly in a muffin tin, which gives each pie the same flaky crust and creamy pumpkin custard filling found in traditional pumpkin pie. Perfect for Thanksgiving dessert tables or any fall occasion where you want pumpkin pie without the slicing.

 

If you’re making these mini pumpkin pies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 80g | Calories: 205kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 6500IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Have you made this Mini Pumpkin Pies? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mini Pumpkin Pies appeared first on Noble Pig.