Almost 10 years ago, I hosted a very small Thanksgiving with my immediate family. It was my one and only hosting of this holiday, as we discovered Christmas Eve was ...

Can I tell you a secret? I don’t like pumpkin pie. But it’s not what you might think. I actually really love the flavor combination of that iconic can of pumpkin purée and warm spices. It’s the ...

This pumpkin pie cheesecake will be a scrumptious addition to your holiday baking. Simple to make, it combines classic pumpkin pie flavors with the silky creaminess of a cheesecake. We loved the soft ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Genevieve Ko's Spiced Pumpkin Cheesecake. Fluffier ...

Cheesecake lovers are going to adore this delectable recipe. "Can’t decide between classic cheesecake and a pumpkin pie this fall?" writes Lisa Steele, in her upcoming "The Fresh Eggs Daily Cookbook: ...

Not gonna lie, but the only time I bake or eat pumpkin pie is at Thanksgiving—that’s because my family is so bound by tradition that if I don’t serve some approximation of the custard-based “classic,” ...

Wow, this pumpkin cheesecake is amazing. The cheesecake itself has a wonderful fall spice pumpkin flavor. It's perfectly smooth and the praline topping adds a marvelous crunch to every bite. Consider ...

1 baked single-crust 9-inch pie shell (recipe follows) Prepare and bake pie shell; cool on a rack. Place a baking sheet on center oven rack and preheat oven to 425 degrees. To make filling: In a large ...

To start with, make your crust from scratch. Stewart uses a classic graham cracker crust, but we think this would be amazing with a Biscoff cookie crust or even a chocolate wafer cookie crust too. And ...

Pumpkin and cream cheese are a flavor match made in heaven. Pumpkin offers natural, nutty sweetness—often flavored with warm, earthy spices like cinnamon, nutmeg, and ginger—while cream cheese is rich ...