Pumpkin Pie is sweet and delicious. It’s filled with pumpkin and warm spices and literally melts in your mouth.

My all time favorite pie is definitely pumpkin! Pumpkin Pie reminds me of the holidays because it’s a mandatory dessert for my family at Thanksgiving and Christmas. I used to buy store bought pumpkin pies and I’ll admit I thought they were really good but then I started experimenting with baking my own pumpkin pies and the rest is history! I don’t think I could ever eat a store bought pumpkin pie again.

This pumpkin pie recipe can be made with any unbaked pie crust of your choosing. You can buy a premade crust or you can make your own. I personally feel the crust plays a major role in how good the pie is. Try my Butter Pie Crust if you are looking for the prefect crust for this pumpkin pie recipe.

Ingredients

• Canned Pumpkin – Be sure to use canned pumpkin and not pumpkin pie filling.
• Brown Sugar – Used to sweeten the pie.
• Evaporated Milk – I used evaporated skim milk.
• Eggs – Helps to bind the other ingredients together.
• Pumpkin Pie Spice – A mixture of warm spices to flavor the pie.
• Salt – Brings out the flavor of the other ingredients.
• Unbaked Pie Crust – The filling will be poured into the crust before baking.

See recipe card for quantities.

Instructions

Preheat oven to 350F.

Add canned pumpkin, brown sugar, evaporated milk, eggs, pumpkin pie spice and salt to a large bowl.

Beat with an electric mixer on low until a smooth filling forms.

Pour filling into prepared crust.

Bake for 50-60 minutes or until the center of the pie is slightly jiggly. Cool completely before cutting into slices. Makes 16 slices.

Hint: Make sure to use a large bowl as the filling tends to splash when it’s mixed with an electric mixer.

Substitutions

• Canned Pumpkin – You can substitute homemade pumpkin puree for the canned pumpkin. Do not use canned pumpkin pie filling.
• Evaporated Milk I used evaporated skim milk but you can use whatever kind of evaporated milk you choose. Just be sure not to use condensed milk.

Equipment

Electric Mixer – An electric mixer works best for mixing the filling. You can use a whisk if you do not have an electric mixer but make sure to whisk the filling until it’s smooth and there are no lumps.

Storage

Pumpkin Pie can be covered and stored in the fridge for up to five days. I do not recommend leaving the pie at room temperature.

Pumpkin Pie freezes well. Wrap individual pieces in plastic wrap before placing in a freezer safe container or bag or cover the whole pie and freeze for up to three months.

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5 from 2 votes

Pumpkin Pie

Pumpkin Pie is sweet and delicious. It's filled with pumpkin and warm spices and literally melts in your mouth.

Prep Time10 minutes mins

Bake Time50 minutes mins

Total Time1 hour hr

Servings: 16

Calories: 129kcal

Ingredients

• 3 cups canned pumpkin
• ¾ cup brown sugar
• 1 ¼ cup evaporated milk
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 1 pie crust unbaked

Instructions

• Preheat oven to 350F.
• Add canned pumpkin, brown sugar, evaporated milk, eggs, pumpkin pie spice and salt to a large bowl.
• Beat with an electric mixer on low until a smooth filling forms.
• Pour filling into prepared crust.
• Bake for 50-60 minutes or until the center of the pie is slightly jiggly. Cool completely before cutting into slices. Makes 16 slices.

Notes

Make sure to use a large bowl as the filling tends to splash when it’s mixed with an electric mixer.

Be sure to cool the pie completely as this gives the filling a chance to set. I prefer to make the pie the day before I am going to serve it.

Pumpkin Pie can be covered and stored in the fridge for up to five days. I do not recommend leaving the pie at room temperature.

Pumpkin Pie freezes well. Wrap individual pieces in plastic wrap before placing in a freezer safe container or bag or cover the whole pie and freeze for up to three months.

Nutrition

Serving: 1slice | Calories: 129kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 117mg | Potassium: 195mg | Fiber: 2g | Sugar: 14g | Vitamin A: 7263IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg

Butter pie crust is rich, flaky and delicious. This crust is the perfect base for all of your favorite pie recipes.

Are you looking for an easy pie crust recipe that doesn’t require kneading? If the answer is yes, you have come to the right place! Butter Pie Crust is super simple to make. Simply toss the ingredients into a food processor. Pulse until the dough starts to come together and then shape the dough into a flat round disc to chill. Roll out when you are ready to make your pie. The best part about this recipe is it doesn’t require any kneading. Use this pie crust for all of your favorite pie recipes!

Ingredients

• All-Purpose Flour – I used all-purpose flour for this recipe. I have also used 1:1 gluten free baking flour and it worked well.
• Granulated Sugar – Adds a touch of sweetness to the crust.
• Salt – Adds an extra touch of flavor to the crust.
• Unsalted Butter – Used to make the crust rich and flaky.
• Cold Water – Mixed with the flour and butter to create the crust.
• Ice Cubes – To make sure the cold water is really cold!

See recipe card for quantities.

Instructions

Cut butter into small pieces. Place butter in freezer.

Add flour, sugar and salt to a food processor. Pulse to combine.

Add cold diced butter. Pulse until the butter forms into pea size pieces.

Add cold water and ice cubes to a bowl.

Add 1 tablespoon of ice water at a time. Pulse until the dough starts to moisten and come together. If the dough sticks together when pressed, you have added enough water. Do not add more than 4 tablespoons of water.

Remove dough from food processor. Shape the dough into a flat round disc. Wrap in plastic wrap and place in the fridge to chill for two hours.

Remove dough from the fridge. On a lightly floured surface, use a rolling pin to roll the dough into a flat round circle. The edges will start to crack but this is okay because we will trim them off.

Place dough on pie plate and gently press the dough into the plate. Trim excess dough off the top. Use your finger to gently press the top edges of the crust into the pie plate. Use prepared crust for your favorite pie recipes! Makes one pie crust.

Hint: Make sure to chill the dough after forming it into a flat round disc. We want to keep the butter as cold as possible because this helps to create a nice flaky crust.

Substitutions

• All-Purpose Flour – 1:1 gluten free baking flour can be substituted for the all-purpose flour.
• Unsalted Butter – Salted butter can be substituted but be sure to omit the salt from the recipe.

Equipment

Food Processor – I used a food processor to mix the dough because it’s much faster than kneading the dough and it keeps the butter nice and cold. If you do not have a food processor you could mix the dough in a large bowl and knead it for 2-3 minutes.

Pie Plate – I used a 9″ pie plate for this recipe. You could use an 8″ pie plate but you will have to trim off the excess dough.

Storage

Butter Pie Crust can be covered and stored in the fridge for up to two days before baking. You can also store the dough in the fridge for up to two days before rolling it out.

Butter Pie Crust freezes well. Shape dough into a flat round disc and cover with plastic wrap. Place dough in a freezer safe container or bag and freeze up to three months. Thaw in the fridge and roll out once the dough is thawed.

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Butter Pie Crust

Butter pie crust is rich, flaky and delicious. This crust is the perfect base for all of your favorite pie recipes.

Prep Time15 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Servings: 16 slices

Calories: 87kcal

Author: Christine

Ingredients

• 1 ¼ cup all-purpose flour
• 1 teaspoon granulated sugar
• ¼ teaspoon salt
• ½ cup unsalted butter
• 3-4 ice cubes
• 4 tablespoons cold water

Instructions

• Cut butter into small pieces. Place butter in freezer.
• Add flour, sugar and salt to a food processor. Pulse to combine.
• Add cold diced butter. Pulse until the butter forms into pea size pieces.
• Add cold water and ice cubes to a bowl.
• Add 1 tablespoon of ice water at a time. Pulse until the dough starts to moisten and come together. If the dough sticks together when pressed, you have added enough water. Do not add more than 4 tablespoons of water.
• Remove dough from food processor. Shape the dough into a flat round disc. Wrap in plastic wrap and place in the fridge to chill for two hours.
• Remove dough from the fridge. On a lightly floured surface, use a rolling pin to roll the dough into a flat round circle. The edges will start to crack but this is okay because we will trim them off.
• Place dough on pie plate and gently press the dough into the plate. Trim excess dough off the top. Use your finger to gently press the top edges of the crust into the pie plate. Use prepared crust for your favorite pie recipes! Makes one pie crust.

Notes

Make sure to chill the dough after forming it into a flat round disc. We want to keep the butter as cold as possible because this helps to create a nice flaky crust.

Be sure to use ice cold water to form the dough. This helps to keep the butter cold to create a flakier crust.

Butter Pie Crust can be covered and stored in the fridge for up to two days before baking. You can also store the dough in the fridge for up to two days before rolling it out.

Butter Pie Crust freezes well. Shape dough into a flat round disc and cover with plastic wrap. Place dough in a freezer safe container or bag and freeze up to three months. Thaw in the fridge and roll out once the dough is thawed.

Nutrition

Serving: 1slice | Calories: 87kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 177IU | Calcium: 3mg | Iron: 0.5mg

With a rich buttery crust and a sweet gooey top, Butter Tart Squares are sure to become a holiday baking favorite.

Butter Tart Squares are a classic Canadian holiday dessert. They are very similar to a butter tart but in bar form and far simpler to make. First we assemble the crust and bake it until it smells fragrant. Next we make the topping and pour it over the crust. Finally we bake the squares until the edges start to set. My holiday baking list is never complete unless Butter Tart Squares are included! They are sweet and oh so gooey delicious and guaranteed to become a part of your holiday baking year after year.

Try my Skor Fudge and Soft and Chewy Gingerbread Cookies if you are looking for other holiday baking recipes to try.

Ingredients

Crust

• Unsalted Butter – Make sure the butter is at room temperature so it’s soft and easy to mix.
• Brown Sugar – Adds some sweetness to the crust.
• Vanilla – Adds a boost of flavor to the crust.
• All-Purpose Flour – I used all-purpose flour for this recipe. I haven’t tried this recipe using any other type of flour.

Topping

• Unsalted Butter – Mixed with the eggs and brown sugar to create the topping.
• Eggs – I used large eggs in this recipe.
• Brown Sugar – Helps to make that sweet and gooey delicious topping.
• All-Purpose Flour – A touch of flour to make sure the topping isn’t too runny.
• Salt – Brings out the flavor of the other ingredients.
• Raisins – A perfect addition to these delicious bars.

See recipe card for quantities.

Instructions

Preheat oven to 350F. Line an 8×8 baking pan with parchment paper.

In a medium size bowl, add softened butter, brown sugar and vanilla. Use an electric mixture to beat at medium speed until combined.

Add flour. Beat until the flour is completely mixed in. The mixture will be dry and crumbly. Use your hands to press mixture into prepared baking pan. Bake for 10-12 minutes or until the crust starts to turn golden brown. Remove from oven and set aside.

Melt butter in the microwave or on the stovetop. Set aside to cool slightly.

Add melted butter, brown sugar and eggs to a large bowl. Use an electric mixer to beat on medium speed until combined. Use a spatula to scrape down the sides of the bowl as necessary.

Sprinkle the salt and flour on top of the mixture. Beat at medium speed until combined.

Add raisins. Use a spatula to fold in the raisins.

Pour mixture on top of baked crust.

Bake for 28-30 minutes or until the edges of the topping start to set. The center will still be slightly jiggly when you remove it from the oven. Cool on the counter for one hour then transfer to the refrigerator to chill for 2 hours. Cut into 16 squares. Enjoy!

Hint: Make sure to line the baking sheet with parchment paper. This will prevent the crust from burning and it will make the squares easier to remove from the pan after they have been baked.

Substitutions

• Unsalted Butter – You can substitute with salted butter if you prefer in both the crust and the topping but be sure to omit the salt from the recipe.
• Raisins – You could substitute dates for the raisins. Be sure to cut the dates into small pieces before adding them to the topping mixture.

Equipment

8×8 Baking Pan – I used an 8×8 baking pan for this recipe. You could use a 9×9 baking pan but I would not use anything larger because there won’t be enough crust and topping to fill the pan.

Electric Mixer – I used an electric mixer to make it easier to mix the crust and topping. If you don’t have an electric mixer, you can use a fork or pastry cutter to mix the crust and a whisk to mix the topping.

Storage

Butter Tart Squares can be stored in the fridge in an airtight container or bag for up to five days.

Butter Tart Squares Freeze well. Place tarts in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.

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5 from 1 vote

Butter Tart Squares

With a rich buttery crust and a sweet gooey top, Butter Tart Squares are sure to become a holiday baking favorite.

Prep Time15 minutes mins

Bake Time40 minutes mins

Total Time55 minutes mins

Servings: 16 squares

Calories: 268kcal

Author: Christine

Ingredients

Crust

• ½ cup unsalted butter softened
• ½ cup brown sugar
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour

Topping

• ¼ cup unsalted butter
• 3 large eggs
• 1 ½ cups brown sugar
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 cup raisins

Instructions

• Preheat oven to 350F. Line an 8×8 baking pan with parchment paper.
• In a medium size bowl, add softened butter, brown sugar and vanilla. Use an electric mixture to beat at medium speed until combined.
• Add flour. Beat until the flour is completely mixed in. The mixture will be dry and crumbly. Use your hands to press mixture into prepared baking pan. Bake for 10-12 minutes or until the crust starts to turn golden brown. Remove from oven and set aside to.
• Melt butter in the microwave or on the stovetop. Set aside to cool slightly.
• Add melted butter, brown sugar and eggs to a large bowl. Use an electric mixer to beat on medium speed until combined. Use a spatula to scrape down the sides of the bowl as necessary.
• Sprinkle the salt and flour on top of the mixture. Beat at medium speed until combined.
• Add raisins. Use a spatula to fold in the raisins.
• Pour mixture on top of baked crust.
• Bake for 28-30 minutes or until the edges of the topping start to set. The center will still be slightly jiggly when you remove it from the oven. Cool on the counter for one hour then transfer to the refrigerator to chill for 2 hours. Cut into 16 squares. Enjoy!

Notes

Make sure to line the baking sheet with parchment paper. This will prevent the crust from burning and it will make the squares easier to remove from the pan after they have been baked.

Do not overcook the topping. Cook the topping until the edges are set and the middle is still slightly jiggly. If you overcook the topping, you will miss out on that sweet ooey gooey deliciousness.

Butter Tart Squares can be stored in the fridge in an airtight container or bag for up to five days.

Butter Tart Squares Freeze well. Place tarts in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.

Nutrition

Serving: 1square | Calories: 268kcal | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 61mg | Potassium: 141mg | Fiber: 1g | Sugar: 27g | Vitamin A: 317IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 1mg

Skor Fudge is rich, decadent and delicious. The melt in your mouth chocolate mixed with yummy bits of toffee make this a perfect dessert for any occasion.

It’s officially holiday baking season and what better way to kick it off then with Skor Fudge! I’ll admit I used to be very intimidated to make fudge because it seemed so complicated. I have learned a lot since that time and I will never go back to buying store bought fudge.

Skor Fudge is really easy to make and the best part is it requires only three ingredients! Simply melt the chocolate and condensed milk, stir in the toffee bits and chill to set the fudge. You will have a rich and decadent dessert that is sure to please any crowd.

If you are looking for other easy no bake recipes, try my No Bake Cookies for another crowd pleasing dessert.

Ingredients

• Milk Chocolate Chips – I used milk chocolate chips for this recipe. I have tried other types of chocolate chips in this recipe and I think milk chocolate chips taste the best.
• Condensed Milk – I used a low fat variety but feel free to use whatever variety you choose.
• Toffee Bits – These can be found in the chocolate chip section of the grocery store. I used Chipits brand.

See recipe card for quantities.

Instructions

Line an 8×8 baking pan with parchment paper.

Add chocolate chips and condensed milk to a large saucepan.

Stir with a large spoon over medium heat until the chocolate is melted.

Remove pan from heat and add toffee bits.

Stir until combined.

Pour mixture into prepared baking pan. Use the back of a large spoon to gently spread the fudge to the sides of the pan.

Chill in the fridge or freezer for 30-60 minutes or until set. The mixture should feel firm to touch. Cut into 25 pieces and enjoy!

Hint: Make sure to line the baking pan with parchment paper. This will make it easy to remove the fudge from the pan once it has set.

Substitutions

• Milk Chocolate Chips – You can substitute your favorite type of chocolate chip for the milk chocolate chips. I have tested the recipe with semisweet chocolate chips and I personally prefer milk chocolate chips.

Equipment

8×8 Baking Pan – I used an 8×8 baking pan for this recipe. You can also use a 9×9 baking pan. I wouldn’t use anything larger because there won’t be enough fudge to spread around the pan.

Large Saucepan – I used a large non-stick saucepan for this recipe. You can also use a large non-stick pot.

Storage

Skor Fudge can be stored in fridge in an airtight container or bag for up to one week. Simply remove the fudge from the fridge when you are ready to eat it.

Skor Fudge freezes well. Place fudge in a freezer safe container or bag and freeze up to three months. I prefer to keep my fudge in the freezer because it’s very addicting!

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5 from 1 vote

Skor Fudge

Skor Fudge is rich, decadent and delicious. The melt in your mouth chocolate mixed with yummy bits of toffee make this a perfect dessert for any occasion.

Prep Time10 minutes mins

Set Time30 minutes mins

Total Time40 minutes mins

Servings: 25

Calories: 173kcal

Author: Christine

Ingredients

• 3 cups milk chocolate chips
• 1 can condensed milk 300ml
• ⅓ cups toffee bits

Instructions

• Line an 8×8 baking pan with parchment paper.
• Add chocolate chips and condensed milk to a large saucepan.
• Stir with a large spoon over medium heat until the chocolate is melted.
• Remove pan from heat and add toffee bits.
• Stir until combined.
• Pour mixture into prepared baking pan. Use the back of a large spoon to gently spread the fudge to the sides of the pan.
• Chill in the fridge or freezer for 30-60 minutes or until set. The mixture should feel firm to touch. Cut into 25 pieces and enjoy!

Notes

Make sure to line the baking pan with parchment paper. This will make it easy to remove the fudge from the pan once it has set.

Do not cut the fudge until it has set. The fudge will be firm to the touch when it is ready to cut.

Skor Fudge can be stored in fridge in an airtight container or bag for up to one week. Simply remove the fudge from the fridge when you are ready to eat it.

Skor Fudge freezes well. Place fudge in a freezer safe container or bag and freeze up to three months. I prefer to keep my fudge in the freezer because it’s very addicting!

Nutrition

Serving: 1piece | Calories: 173kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 63mg | Sugar: 23g | Vitamin A: 76IU | Vitamin C: 0.01mg | Calcium: 56mg | Iron: 0.001mg