#falldesserts

[forkfulofflavor]

Brown Butter Pecan Pie with Streusel Ingredients: For the crust: 2 cups flour, spooned and leveled 1 1/2 tablespoons sugar 1 teaspoon salt 1/2 cup butter, chopped (1 stick) 6 tablespoons butter-flavored Crisco 1/2 egg 1/4 cup ice water For the filling: 1/2 cup butter, (1 stick) 3 large eggs 1/4 cup granulated sugar 1 cup brown sugar, packed 1/2 cup corn syrup 1 tablespoon milk 1 1/2 teaspoons vanilla 1/2 teaspoon salt 1 tablespoon fresh lemon juice 1 tablespoon flour 1/2 cup toffee bits 2 cups pecans, chopped (toasted if preferred) For the streusel: 1/2 cup flour 1/4 cup brown sugar, packed 1/4 cup butter, cold (half stick) Directions: For the crust: Prepare ice water in a small bowl and set aside. In a large bowl, whisk together the flour, sugar, and salt. Use a pastry cutter or fork to cut in the butter and Crisco until the mixture resembles coarse crumbs with pea-sized butter pieces. Beat one egg in a small bowl, pour out half, and mix the remaining half with 1/4 cup ice water. Add to the flour mixture and stir until just combined. Divide the dough in half, shape one half into a disc, and save the other half for later. Roll the dough out on a floured surface, then transfer to a 9-inch pie pan. Fold any excess crust under, crimp, and place in the fridge or freezer. For the filling: Preheat oven to 400°F (200°C) with a baking sheet on a center rack. In a saucepan, melt the butter over medium heat until it turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool slightly. In a large bowl or stand mixer, beat the eggs for 2 minutes. Add the granulated sugar, brown sugar, and corn syrup, and beat for another minute. Stir in the browned butter, milk, vanilla, salt, lemon juice, and flour until smooth. Fold in the toffee bits and chopped pecans. Pour the filling into the prepared pie crust and place the pie on the hot baking sheet in the oven. Reduce the oven temperature to 350°F (175°C) and bake for 30 minutes. For the streusel: While the pie bakes, whisk together the flour and brown sugar in a medium bowl. Use a pastry cutter to cut in the cold butter until the mixture resembles coarse sand. Chill the streusel until ready to use. After 30 minutes of baking, remove the pie from the oven, add the streusel topping, and cover the crust with a pie shield. Continue baking at 350°F for another 30-37 minutes. The pie should be slightly jiggly in the center when done. Remove and cool on a rack before slicing. Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 40 minutes Kcal: 480 kcal per slice | Servings: 8-10 slices Brown Butter Pecan Pie with Streusel is an irresistible twist on a classic dessert, combining the nutty richness of pecans with the deep, caramel-like flavor of browned butter. Topped with a crunchy streusel, this pie offers a delightful contrast between the creamy filling and the buttery crumb topping. Every bite is infused with a balance of sweet and savory flavors that make this pie a memorable treat. Perfect for the holidays or any cozy gathering, this pie is sure to impress. The toasty pecans and warm brown butter provide a depth of flavor that pairs beautifully with vanilla ice cream or a dollop of whipped cream. This pie is easy to prepare and adds a comforting warmth to any dessert spread, making it a favorite for family gatherings and celebrations.

[jaes-veganworld]

Apple Danishes😋

[nsdkrecipes]

Bloody Broken Glass Cupcakes

[cachetejack]

This delightful ice cream combines the flavors of spiced apple cider with creamy richness, creating a perfect dessert for autumn or any time of the year.

Ingredients: 4 cups apple cider. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 6 large egg yolks.

Instructions: Over medium-high heat, bring apple cider to a boil in a saucepan. Turn down the heat to medium-low, and let it simmer for about 30 minutes, or until the cider is reduced to about 1 cup. Allow to cool. Heavy cream, whole milk, sugar, cinnamon, nutmeg, cloves, and salt should all be mixed together in a different saucepan. On medium heat, stir the mixture until the sugar is gone and it's warm. Whisk egg yolks in a bowl. Pour about a cup of the warm cream mixture into the egg yolks slowly while whisking them all the time to temper them. After that, add the egg mixture back to the saucepan with the rest of the cream mixture. Over medium heat, stir the mixture all the time for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Put the mix through a fine-mesh sieve and into a clean bowl. Mix in the apple cider that has been cooled down. Put the bowl lid on top of the mixture and put it in the fridge for at least 4 hours or overnight. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours, until it is firm. Serve and have fun!

Glen P

[deadaisha]

No Bake Pumpkin Cheesecake Lasagna-Creole Contessa Indulge in the ultimate fall dessert with this No Bake Pumpkin Cheesecake Lasagna-Creole Contessa.

[mattrichter]

Remember for Thanksgiving if apple pie and apple crisp had a baby. When classic desserts collide... introducing the perfect Thanksgiving delight. If apple pie and apple crisp had a baby, it would be love at first bite.

[easypeasypaleo]

Chocolate-Pumpkin Tart Recipe

Indulge in a scrumptious fusion of flavors with our mouthwatering Chocolate-Pumpkin Tart Recipe. Get ready to impress your taste buds.

[christianmyer]

White Chocolate Pumpkin Cups Homemade Pumpkin Chocolates For Fall Calling all pumpkin lovers. These white chocolate pumpkin cups will melt in your mouth and bring the essence of autumn to your taste buds. Time to embrace fall flavors with this homemade chocolaty treat.

[teampropertiesgroup]

Who's ready to whip up some fall treats? We can smell it already! 😋 Have you tried any of these recipes?

[queerspaceprince]

A Pecan Pie cake I just finished for a desserts contest at work tomorrow! Its basically a brown sugar cake with pecan pie filling in the middle and on top. It waaaas meant to have brown sugar swiss meringue buttercream, but I screwed it up somehow despite triple checking everything so. Its got regular brown sugar buttercream. Turned out okay in the end at least 😁 __________________ #adlerbakes #baking #cake #cakedecorating #falldesserts https://www.instagram.com/p/Ck_2LhpuJBV/?igshid=NGJjMDIxMWI=

[forkfulofflavor]

Pumpkin Pie Dessert Hummus Ingredients: 1 (14.5 oz) can low-sodium chickpeas, drained and rinsed 1 (15 oz) can pure pumpkin puree 1/4 cup maple syrup 1-2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 2 teaspoons vanilla extract 1/4 teaspoon salt 1/4-3/4 cup canned coconut milk (or unsweetened almond milk) Directions: In a blender or food processor, add all ingredients except the coconut milk. Blend on high speed, scraping the sides as needed, until smooth. Pour in 1/4 cup of coconut milk and blend again until incorporated. For a thinner consistency, add additional coconut milk 1 tablespoon at a time, until you reach your desired texture. Transfer the hummus to a serving bowl. Garnish with crushed graham crackers, pecans, chocolate chips, or a drizzle of maple syrup if desired. Serve with fresh apple slices, apple chips, strawberries, ginger snaps, graham crackers, green grapes, or pretzels. Prep Time: 10 minutes | Total Time: 10 minutes Kcal: 100 kcal per serving | Servings: 8 servings This Pumpkin Pie Dessert Hummus is a delightful blend of creamy chickpeas, rich pumpkin puree, and the warming flavors of pumpkin pie spice and cinnamon. The result is a velvety dip that’s sweetened with maple syrup and balanced with a hint of vanilla, perfect for pairing with crisp apples, ginger snaps, and more. Ideal for autumn gatherings or simply as a cozy seasonal treat, this hummus is a healthier dessert option that’s vegan-friendly and gluten-free. Its creamy texture and delicious pumpkin spice flavor make it an instant favorite, offering a unique way to enjoy the comforting tastes of fall. Serve it with your favorite dippables for a festive and flavorful addition to any spread!

[anatometal]

You can enjoy this delicious fall dessert instead of pumpkin pie if you don't like pumpkin pie flavors. It has a buttery puff pastry crust with thinly sliced apples inside. It is then covered in rich caramel sauce and baked until it's golden brown.

Ingredients: 1 sheet of store-bought puff pastry. 3-4 medium-sized apples, thinly sliced. 1/2 cup caramel sauce. 1 tablespoon lemon juice. 1/4 cup brown sugar. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1 tablespoon flour for dusting.

Instructions: Before you start cooking, heat the oven to 375F 190C. If the puff pastry is frozen, follow the directions on the package to thaw it. Roll out the puff pastry into a rectangle that is just a bit bigger than your tart pan on a lightly floured surface. Place the rolled-out pastry in the tart pan and gently press it into place. Cut off any extra pastry around the edges. To keep the apples from turning brown, toss the thinly sliced apples with lemon juice in a bowl. Spread out the apple slices on top of the puff pastry in rows that overlap. Pour the caramel sauce over the apples that have been arranged. Put brown sugar, cinnamon, nutmeg, and salt in a small bowl and mix them together. Spread this mixture out over the apples in an even layer. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the pastry is golden brown and the apples are soft. Take it out of the oven when it's done and let it cool down a bit before serving. If you want, you can serve it warm with vanilla ice cream or whipped cream.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lawrence

[sinto619]

These Pumpkin Pie Macarons are a delightful fall-inspired treat with a pumpkin pie filling sandwiched between light and airy almond macaron shells. Perfect for autumn gatherings!

Ingredients: 2/3 cup almond flour. 1 cup powdered sugar. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. Orange food coloring optional. Pumpkin Pie Filling:. 1/2 cup canned pumpkin puree. 1/4 cup granulated sugar. 1/2 teaspoon pumpkin pie spice. 1/4 cup heavy cream.

Instructions: Prepare a baking sheet with parchment paper or a silicone mat. In a food processor, combine almond flour, powdered sugar, and pumpkin pie spice. Pulse until well combined and fine in texture. In a mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form. Gently fold the almond flour mixture into the egg whites until the batter is smooth and shiny. If desired, add a few drops of orange food coloring and vanilla extract, and gently fold until evenly colored. Transfer the batter into a piping bag with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the baking sheet on the counter to remove air bubbles. Let the macarons sit at room temperature for 20-30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes until they have risen and set. Remove from the oven and let them cool on the baking sheet. While the macarons are cooling, prepare the pumpkin pie filling. In a mixing bowl, combine pumpkin puree, granulated sugar, pumpkin pie spice, and heavy cream. Mix until well combined. Once the macarons are cool, carefully remove them from the baking sheet. Pair up the macarons by size and sandwich them with a generous dollop of pumpkin pie filling in the middle. Serve and enjoy your delicious Pumpkin Pie Macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes

Rebecca

[nelliecoody19]

(via Pumpkin Cream Cheese Swirl Muffins) Hello fellow bakers! In my latest post on www.nelliecoody.com I’m did a little fall baking and made some Pumpkin Cream Cheese Swirl Muffins. Head to the blog to get the full recipe now. 

[urlof]

The rich flavors of chocolate and pumpkin come together in this delicious fall dessert, a Pumpkin Chocolate Texas Sheet Cake. Its moist and decadent texture will satisfy your sweet tooth, making it ideal for gatherings.

Ingredients: 1 cup pumpkin puree. 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 1/2 cup unsalted butter. 1/4 cup vegetable oil. 1/4 cup unsweetened cocoa powder. 1/2 cup buttermilk. 2 eggs. 1 teaspoon vanilla extract. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 cup mini chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a large sheet pan approximately 18x13 inches. In a medium-sized saucepan, combine the butter, vegetable oil, water, and cocoa powder. Heat over medium heat, stirring until the mixture is well combined and starts to boil. Remove from heat and set aside to cool slightly. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the buttermilk, pumpkin puree, eggs, and vanilla extract until well combined. Gradually pour the warm cocoa mixture into the dry ingredients, stirring until smooth. Fold in the pumpkin mixture until the batter is evenly mixed. Pour the batter into the prepared sheet pan and spread it out evenly. Sprinkle mini chocolate chips evenly over the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, you can prepare the chocolate frosting optional. Remove the cake from the oven and let it cool in the pan for a while before cutting into squares and serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Lacey F

[missskittysims]

Apple Pie Bars are the best fall dessert that you can make that is also paleo and vegan. These bars are too good to resist. They have a buttery crust, a sweet and gooey apple filling, and a crunchy crumble topping.

Ingredients: For the Crust:. - 1 cup almond flour. - 1/4 cup coconut flour. - 1/4 cup coconut oil melted. - 3 tbsp maple syrup. - 1 tsp vanilla extract. - 1/4 tsp salt. For the Apple Filling:. - 3 medium apples peeled, cored, and thinly sliced. - 2 tbsp coconut oil. - 2 tbsp maple syrup. - 1 tsp cinnamon. - 1/4 tsp nutmeg. - 1/4 tsp salt. - 1 tsp arrowroot powder. - 1 tbsp water. For the Crumble Topping:. - 1/2 cup almond flour. - 1/4 cup chopped pecans. - 2 tbsp coconut oil melted. - 1 tbsp maple syrup. - 1/2 tsp cinnamon. - Pinch of salt.

Instructions: Preheat oven to 350F 175C and line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal. For the crust, mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt in a bowl until well combined. Press the mixture into the bottom of the prepared baking dish. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly. For the apple filling, heat coconut oil in a large skillet over medium heat. Add the sliced apples, maple syrup, cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the apples are soft, about 10 minutes. In a small bowl, mix arrowroot powder and water. Add the mixture to the skillet with the apples and stir until the sauce thickens, about 1-2 minutes. Remove from heat. Spread the apple filling evenly over the crust. For the crumble topping, mix almond flour, chopped pecans, melted coconut oil, maple syrup, cinnamon, and salt in a bowl until crumbly. Sprinkle the crumble topping over the apple filling. Bake the apple pie bars in the preheated oven for 20-25 minutes, or until the topping is golden brown. Let the bars cool completely in the baking dish before slicing into squares. Enjoy!

Nolan Shaw