Pumpkin Crisp is basically a pumpkin crumble pie without the crust – it’s got a creamy pumpkin pie filling with a crunchy thick crumble topping. It’s the perfect fall dessert with pumpkin spices and cinnamon and will become a favorite for sure.

I have so many pumpkin recipes and sometimes I struggle to come up with new ideas, but this is one I hadn’t tried before. Basically I married my easy pumpkin pie recipe with my favorite crumble topping and made Pumpkin Crisp – like a crustless pumpkin pie. The crumbly crunchy topping is super thick and pairs amazingly well with the creamy pumpkin filling. I love this recipe even more that traditional pumpkin pie, and you can bet it’s going to be on repeat for Thanksgiving and every fall to come!

Dorothy’s Expert Tips

• Pumpkin Crisp is done when the topping is golden brown and the pumpkin layer doesn’t roll when the pan is tapped.
• For pumpkin lovers that don’t love pie crust – this is the perfect recipe!
• Since we’re using melted butter for the crumble, you don’t need a pastry cutter.
• If the top starts to get too brown before the pie mixture is done, tent it with foil or parchment paper and/or reduce the oven temperature to 325°F.

Print

Pumpkin Crisp Recipe

This easy Pumpkin Crisp Recipe is like pumpkin pie without the crust but with a crunchy brown sugar crumble topping. It’s the perfect fall dessert and great for Thanksgiving too!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 259kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup (200g) packed brown sugar
• 2 cups (248g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 12 tablespoons (170g) unsalted butter, melted

Instructions

• Preheat oven to 350°F. Spray a 10-inch deep dish pie plate (or 9×9-inch pan with 3-inch sides or 9×13-inch pan) with nonstick baking spray.
• Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
• Whisk together brown sugar, flour, salt, and cinnamon. Mix in melted butter (use a hand mixer or your hands to get it nice and crumbly if needed).
• Sprinkle topping evenly over pumpkin mixture.
• Bake for 45-55 minutes or until it’s dark golden brown, the edges are puffed, and it no longer rolls in the center.
• Cool at least 30 minutes before serving. Serve with ice cream.
• Store covered in the fridge for several days or freeze for up to a month.

Video

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 212mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 404IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

Step by Step Photos 

1. Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
2. Whisk together brown sugar, flour, salt, and cinnamon. Mix in melted butter (use a hand mixer or your hands to get it nice and crumbly if needed).
3. Sprinkle topping evenly over pumpkin mixture.
4. Bake for 45-55 minutes or until it’s dark golden brown and it’s puffed and no longer rolls in the center.

Favorite Pumpkin Recipes

Fall

Pumpkin Spice Snowballs

Fall

No Bake Pumpkin Pie

Holidays

Pumpkin Magic Bars

Brownies & Bars

Toffee Pumpkin Gooey Bars

Mini Pecan Pies are the perfect bite size pie recipe! This is the same classic pecan pie recipe you love but made in a mini muffin pan. Crunch crust, gooey filling and loads of pecans – a holiday favorite.

Pecan Pie is THE dessert we love to make for Thanksgiving. My mom’s pecan pie recipe, one we’ve been making my whole life, came from the side of the Corn Syrup bottle. We look forward to her pie every year!

There’s nothing like biting into a gooey sweet pecan pie and remembering every Thanksgiving and Christmas celebration from years past. And pecan pie isn’t just for the holidays; my daughter loves it so much it’s been her birthday cake for the last several years.

I’ve turned my easy pecan pie recipe into MINI pecan pies in TWO sizes using a mini muffin pan and a regular size muffin pan!

How to make Mini Pecan Pies

1. You can use my homemade all-butter pie crust or a refrigerated pack of two.
2. Decide if you want small pies (regular size muffin pan) or mini pies (mini muffin pans). Use a cookie cutter or glass to cut your pie crusts. Mini muffin pan pies: about 2-inches diameter (about 24-28) Cupcake pan pies: about 3-inches in diameter (about 12-14)
3. You just need all the regular pecan pie ingredients: granulated sugar, corn syrup (light OR dark), eggs, melted unsalted butter, vanilla, and pecans.
4. Because we’re making mini pies, it’s best to chop the pecans small so they fit in the pies.

Dorothy’s Expert Tips

• Spray your measuring cup with nonstick cooking spray before measuring out your Karo and the corn syrup will pour right out!
• When I make traditional pecan pie, I leave the pecan halves whole. But when you’re making a mini pie, you want them chopped because the surface area of the top of the pies are so small.
• Grease the pans with nonstick cooking spray that has flour in it OR grease the pans with butter or shortening.
• Don’t overfill the pies to avoid sticking.
• Cool pies COMPLETELY before removing from the pan.

Print

Mini Pecan Pies Recipe

Learn how to make Mini Pecan Pies in a muffin tin! This is an easy recipe that's perfect for the holidays. Make bite sized pecan pies in a mini muffin pan or a cupcake pan.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 28 mini pies

Calories 132kcal

Author Dorothy Kern

Cost $5-8

Ingredients

• 2 pie crusts from scratch or a pack of two
• ⅔ cup (158 ml) Light OR Dark Corn Syrup
• 2 large eggs
• ⅔ cup (134g) granulated sugar
• 1 tablespoon (14g) melted butter
• ½ teaspoon vanilla extract
• 1 cup (120g) chopped pecans

Instructions

• Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
• Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
• Press each circle in the bottom of the prepared muffin pan.
• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
• Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
• As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

Video

Notes

Tips for removing from the pan:

First, once the pies are baked, immediately check if any mixture spilled over to the pan. This sometimes happens, and it’s totally fine, but the mixture dries sticky, so make sure and carefully scrape it away from the pan if you notice it.

Second, let them cool completely before removing. Use a butter knife to help loosen the pies and they’ll pop right out.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Favorite Pecan Pie Recipes

Cookies

Pecan Pie Cookies

Pie

Pecan Pie Cobbler

Cupcakes

Pecan Pie Cupcakes

Brownies & Bars

Pecan Pie Brownies

These Mini Apple Pies are bite sized apple pies with crumb topping – they’re so easy to make from scratch and so good. With a buttery crust, perfectly cooked apples, and crumble topping, they’re the perfect apple pie recipe.

I love making mini food because they’re easier to serve (no messy cutting) and they’re easier to eat (bite size!) Plus, if there are a few small dessert options people feel like they can eat a little bit of each one.

There is one recipe that I’ve made more times than I can count: Crumb Apple Pie. That pie is my thing; my specialty. It’s the pie that everyone expects at holidays (especially my husband). That pie is the reason I started blogging! I took that recipe and turned it into MINI apple pies – one of the best easy desserts ever!

How to make Mini Apple Pies

1. Pie Crust – You can make my homemade pie crust recipe or use a refrigerated pack of two. I tend to go semi-homemade because it’s easier! Just don’t use a frozen crust since we need to cut small pieces for the mini muffin pans.
2. Apples – I love using Granny Smith apples but you can use your favorite apple (just not red apples; they’ll get mushy.)
3. Butter – for the crumble topping. You can dice it or shred it for easier combining.
4. Flour – Just regular all-purpose flour. Be sure to measure it correctly!
5. Instead of lining a 9-inch pie plate with a pie crust, instead I cut them into small circles to fill a mini muffin pan. Grease your muffin pans and press the crust into them. Re-roll the crust as needed on a lightly floured surface.
6. The secret to my apple pie is to pre-cook the apples: I boil my apples in a little water before adding them to the pie crust. They continue baking in the oven and turn out soft and not crunchy.

Print

Mini Apple Pies Recipe

Make an easy mini apple pie with a crumble topping instead of a full size apple pie! Easier to serve, easier to eat, mini apple pies are the same as my favorite apple pie recipe in bite size form!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 36 pies

Calories 65kcal

Author Dorothy Kern

Cost $7

Ingredients

For the pie:

• 2 recipes all butter pie crust or use a refrigerated pack of 2 pie crusts, readymade
• 5 medium Granny Smith Apples
• ¼ cup (50g) sugar
• ½ teaspoon cinnamon

For the crumb

• ½ cup (100g) sugar
• 1 cup (124g) flour
• 8 tablespoons (113g) butter slightly softened

Instructions

• Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
• Unroll your pie crusts and use a 2.5” circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
• Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
• While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
• Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
• Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.

Video

Notes

If you want, you can use a regular size muffin tin and get about 12 pies from two crusts.

Nutrition

Serving: 1pie | Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

1. Be sure to peel and dice the apples small. Cook the apples in a bit of water just until they slightly soften.
2. Line your mini muffin pans with crust circles.
3. Make your crumble topping using a pastry cutter.
4. Fill your pie crusts with a bit of apples and crumble.

Other pie recipes to make into mini pies:

• Blueberry Pie
• Peach Pie
• Raspberry Pie
• Mini Lemon Chess Pies
• Brownie Pies
• Mini Berry Pies
• Check out all my pie recipes!
• These would also be great made with apple pie filling if you don’t want to deal with cooking apples!

You can easily make a mini apple pie from my favorite pie recipe! A crumble topping is the perfect way to finish off these bite sized pies.

Apple Slab Pie is my favorite kind of pie: it’s baked in a sheet pan so there is more crust and crumble ratio to apples. This recipe is completely from scratch – I’ve done all the math for you to convert my favorite dutch apple pie to a slab pie!

Do you love pie? I do. Obviously. You know what I love even more? Slab apple pie! They’re like pie bars, but it makes more. More pie = win. Apple slab pie? Totally #pieforthewin.

I really, really love apple pie. In fact, it’s why I started this blog. I loved it so much that I re-did the photos because the others sucked. Then I made them into mini apple pies last Thanksgiving. And now I’m turning into an easy-to-serve SLAB pie that feeds a crowd.

How to make Apple Slab Pie

• Pie Crust – This is basically one and a half times my all butter pie crust recipe. You’ll need butter, salt, all-purpose flour, and ice water to make it.
• Apples – I use Granny Smith Apples for my pies because I like the combination of the tart apple with sweet crumble.
• Sugar – Granulated sugar for the apples and the crumble.
• Cinnamon – It wouldn’t be an apple pie without cinnamon!
• Salt – a pinch for the crust and topping.
• Flour – You’ll need all-purpose flour to make the crumble
• Oats – Also for the crumble topping. This is different than my all purpose crumble recipe, but I love the texture oats add (not pictured above).
• This pie is baked in a 10×15-inch Jelly Roll pan. (For those of you who have made one of my cake rolls, you already have this pan!)

Dorothy’s Expert Tips

• You can adapt your pie recipes to fit almost any rectangular pan, but this one is written expressly for a 10×15-inch pan with 1-inch sides.
• I always cook my apples when I make pie. It is SO MUCH BETTER!
• Make sure you peel, core and slice your apples the same size (I use my handy dandy apple peeler and it takes all the time out of it).
• How to serve apple slab pie: Serve this with whipped cream or ice cream. I love serving it warm – reheat in a 200°F oven until warm, or heat slices in the microwave. It’s also great topped with caramel sauce!

Print

Apple Slab Pie Recipe

An apple pie in bar form – eat it with a fork or your hands! Perfect for easy serving at parties.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 372kcal

Author Dorothy Kern

Cost $10

Ingredients

Crust:

• 1 ¾ cups + 2 tablespoons (233g) all-purpose flour
• ¾ teaspoon salt
• 1 ½ cups (339g) unsalted butter diced and cold
• 2-3 tablespoons (30-45ml) ice water

Filling:

• 3 pounds Granny Smith Apples
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon

Crumble

• ½ cup (113g) unsalted butter softened
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt
• 1 cup (124g) all-purpose flour
• ½ cup (44g) oats (quick or old fashioned)

Instructions

• Make your crust: Pulse flour and salt in a food processor for a second. Add butter and pulse until butter has been worked through the flour. Add water, 1 tablespoon at a time, until the dough comes together (I used 2 1/2 tablespoons water).
• Carefully roll out dough on a lightly floured nonstick surface (like a silicone mat). Roll into a large rectangle. Spray a jelly roll pan (10×15”) with cooking spray. Press into the bottoms and up the sides of your pan. Chill until apples are ready, or cover with plastic wrap and chill for as long as overnight.
• Preheat oven to 350°F.
• Peel, core, and slice apples to a small dice. Place 1-2 inches of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Mix 1/4 cup sugar and cinnamon in a small bowl and set aside.
• Using a hand mixer, mix crumble ingredients in a large bowl. You may need to use your hands or a pastry cutter to break up the large bits of butter.
• Once apples are cooked, drain them well. Spread apples evenly over the crust and then sprinkle the apples with the cinnamon sugar.
• Sprinkle the crumble over the top of the apples and press to compact.
• Bake for 40-50 minutes until topping begins to brown. Cool before cutting. Serve with ice cream or whipped cream.
• Store covered in the refrigerator for up to 4 days, or wrap slices with plastic and seal in a ziploc bag, and freeze for up to one month.

Video

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 39g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 150mg | Potassium: 128mg | Fiber: 3g | Sugar: 18g | Vitamin A: 755IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

How to Make Slab Pie Crust

1. For this recipe I made 1 1/2 times the amount of my all butter pie crust. That was perfect for this size pan.
2. Make your crust in the food processor (see my ultimate guide to making pie crust) and then roll it into a rectangle instead of a circle. Then fit and press it into the bottom and up the sides of your pan. Chill until it’s ready to fill.
3. Semi-homemade option: You can also use two refrigerated Pillsbury pie crusts (one box). Bring them to room temperature, place one on top the other and roll them together until they’re the size that will fit the pan.

How to make Crumble for Pie

1. Mix the sugar and room temperature butter until crumbly.
2. Add the flour and salt and mix.
3. Then mix in the oats until it’s nice and crumbly. Sometimes I use my pastry cutter too instead of the mixer.
4. You’ll end up with a crumbly mixture!

How to cook apples and assemble slab pie

1. Add the apples to a pot with about 2-inches of water, then boil and stir occasionally until the apples just start to get translucent. Drain well before adding to the pie.
2. Add your apples to your pie crust.
3. Sprinkle with cinnamon and sugar.
4. Top with your crumble topping.
5. Bake until the crust and crumble are golden. The crust will fully cook through because it is thinner than a traditional pie crust in a 9-inch pie, and because the apples are in a thinner layer. No soggy bottom pie crust!

Other Apple Recipes

• Salted Caramel Apple Pie
• Apple Cider Pie
• Apple Crumble Bars
• Apple Strudel

This Peanut Butter Caramel Dip for apples has only three ingredients and is perfect for after school snacks or a lunchbox treat! It takes no time at all to make and is the perfect sweet dip for sliced apples. Also – PEANUT BUTTER. Enough said, right?

Print

Peanut Butter Caramel Apple Dip Recipe

This Peanut Butter Caramel Apple Dip has only 3 ingredients and is perfect for dipping apples in for after school snacks or lunch!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Calories 138kcal

Author Dorothy Kern

Cost $8-10

Ingredients

• 1 (11 oz) bag caramel squares (about 40), unwrapped
• ¾ cup (177ml) heavy whipping cream
• ½ cup (134g) creamy peanut butter (not natural)

Instructions

• Add the caramels, whipping cream, and peanut butter to a medium saucepan. Heat over low heat and stir until the caramels have melted into the cream (about 8-10 minutes).
• Serve with apple slices, graham crackers and/or pretzels. Store leftovers in the refrigerator.

Video

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 66mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

This fantastic Peanut Butter Caramel is the perfect apple dip! Make caramel apple dip with peanut butter inside to add some extra flavor – this easy caramel is perfect for dipping or drizzling!

Favorite Caramel Recipes

Candy

Easy Homemade Cinnamon Caramel Sauce

Sweet Dips

Salted Caramel Mocha Cheesecake Dip

Candy

Homemade Pumpkin Caramel Sauce

Candy

3 Ingredient Caramel Sauce

My Fluffy Pumpkin Pancakes Recipe is from scratch, easy to make, and is done in un no time at all. These are a one bowl pancake recipe that are moist, perfectly pumpkin spiced, and delicious with maple syrup. It’s the perfect fall breakfast and you can even make these ahead and freeze them!

It took me several tries to get this pumpkin pancake recipe just right. Adding pumpkin puree to things changes their texture and chemistry which means you have to adjust other ratios to get the pumpkin flavor just right. I took one for the team and tasted so many batches of pancakes but once I tasted this one I knew I had a winner! They have the perfect pumpkin spices and result in a thick fluffy pancake that we loved for breakfast…or even dessert. They sure do bring the fall vibes!

How to make Fluffy Pumpkin Pancakes

1. I like to start by whisking all my dry ingredients in a medium bowl. Make sure to measure your flour correctly!
2. The baking powder makes these rise super high!
3. Don’t use pumpkin pie mix, use pumpkin puree.
4. Any kind of milk works (dairy milk, almond milk or any nondairy milk).
5. I love my own pumpkin pie spice blend but you can also use store bought.

Dorothy’s Tips

• I always use a bit of vegetable oil in my pancakes. They don’t need much a but a little keeps them moist and helps them not stick. You can also use melted butter.
• You know pancakes are ready to flip when bubbles have formed in the center on the first side – once they start to pop it’s time to flip.
• Sometimes we add chocolate chips to the pancakes as they’re cooking…chocolate goes so well with pumpkin.

Print

Pumpkin Pancakes Recipe

Soft and fluffy pumpkin pancakes – these easy pancakes are completely from scratch and have so much pumpkin flavor with tons of pumpkin spice! They are great to make ahead – you can freeze pancakes too!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 pancakes

Calories 169kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 ½ cups (186g) all-purpose flour
• ¼ cup (50g) brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 6 tablespoons (65g) pumpkin puree
• 2 large eggs
• 1 tablespoon (15ml) vegetable oil
• 1 teaspoon vanilla
• 1 cup (237ml) milk (any kind or nondairy)

Instructions

• Preheat griddle to approximately 350°F. If using a pan, preheat over medium heat only once batter is mixed.
• Add flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice to a medium or large mixing bowl. Whisk to combine.
• Add eggs, pumpkin puree, milk, oil, and vanilla. Whisk to combine, batter may be slightly lumpy.
• Spray cooking surface with nonstick cooking spray or rub with butter for more flavor. Add approximately 3 tablespoons of batter to prepared pan and spread. Cook until bubbles in the center of the pancake start to pop and flip, cooking until the bottom is golden brown and cooked through.
• Serve warm with syrup.
• Store in an airtight container in the fridge. Freeze cooled pancakes between layers of paper towels in an airtight container; reheat in toaster, microwave, or air fryer.

Nutrition

Serving: 1pancake | Calories: 169kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 245mg | Potassium: 224mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1862IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

Step by Step Photos

1. Whisk all-purpose flour with baking powder, salt, pumpkin pie spice, and brown sugar, and cinnamon.
2. Add pumpkin puree, eggs, vanilla, oil, and milk.
3. The batter may be slightly lumpy.
4. Scoop pancake batter onto a griddle or pan over medium heat.
5. Cook until golden brown on one side then flip and cook until cooked through.

Favorite Pancake Recipes

Breakfast Recipes

Banana Chocolate Chip Pancakes

Breakfast Recipes

Cinnamon Sugar Pancake Rolls

Breakfast Recipes

Wheat Germ Pancakes

Breakfast Recipes

Blueberry Baked Pancake

My Mom’s Classic Easy Pecan Pie Recipe is one of our favorite traditional pies. It really is easy as pie – just a few ingredients and 10 minutes prep time. It has a rich creamy pecan pie filling with crunchy pecans and the perfect easy crust!

Ingredients in Pecan Pie

• Melted Butter: I use unsalted butter – omit the salt if you’re using salted butter.
• Dark or light corn syrup: I consider this an old fashioned pecan pie because it’s made with Karo. If you don’t like using corn syrup, try my other favorite pecan pie: Elmer’s Brown Sugar Pecan Pie. That one is to die for also!
• Eggs: The eggs help set the pie filling. There is no substitution for the eggs.
• Pecans: I always use pecan halves but you can also use chopped pecans.
• Cornstarch: My secret ingredient for a creamy pecan pie filling that’s not like gelatin.
• My mom’s recipe doesn’t add vanilla, but you could add a teaspoon vanilla extract as well.
• What’s the best crust for pecan pie? I love using my homemade pie crust (you can see the thick buttery crust in the photos) but I grew up using a refrigerated crust (like Pillsbury) and frozen pie crusts. If you’re going the semi-homemade route, I recommend the refrigerated Pillsbury ones.

Print

Pecan Pie Recipe

This Classic Pecan Pie is as easy as they come. A handful of ingredients makes the perfect pie!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 401kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 all butter pie crust (homemade or from a pack of two)
• 3 large eggs
• 1 cup (237ml) dark corn syrup (light may be substituted)
• ⅓ cup (67g) granulated sugar
• ¼ cup (57g) unsalted butter melted
• ¼ teaspoon salt
• 1 teaspoon (4g) cornstarch
• 2 cups (210g) pecan halves

Instructions

• Preheat oven to 425°F. Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
• Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
• Place the pecans in a single layer in the bottom of your pie crust. Pour the filling over the top. The pecans will rise to the top of the pie.
• Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or you can use a pie crust shield.)
• Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 20 minutes. At that time, carefully remove the foil strips or pie crust shield, then bake for another 12-16 minutes until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.

Video

Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 44g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 202mg | Potassium: 133mg | Fiber: 2g | Sugar: 33g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1.3mg

Apple Oatmeal Cookies are soft and chewy oatmeal cookies with chopped apples and tons of warm cinnamon spices – like an apple pie in a cookie. They’re perfect for fall baking and are so easy to make!

Print

Apple Oatmeal Cookies Recipe

The BEST Apple Oatmeal Cookies are a classic soft and chewy oatmeal cookie recipe with apples baked in – the perfect apple cinnamon recipe for fall.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 4 minutes minutes

Servings 24 cookies

Calories 106kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup (124g) all-purpose flour
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ⅔ cups (142g) quick cooking oats
• 1 cup (126g) finely chopped apples

Instructions

• In a medium bowl, whisk cinnamon, nutmeg, salt, baking soda, and flour. Set aside.
• Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs, and vanilla and beat until smooth.
• Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix until all combined.
• Peel, core, and chop your apples. Be sure to cut them small so they aren’t large chunks in your cookies. Stir apples into cookie dough.
• Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 30 minutes.
• When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
• Bake for 11-15 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
• Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.

Notes

• Make your own quick cook oats if you don’t have old fashioned by pulsing them in a blender or food processor.
• Nuts: Add 1 cup chopped nuts to the batter with the apples. Walnuts or pecans would be delicious.
• The ingredients shot and video show the recipe doubled – you can double this recipe no problem.

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 110mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

FAQ

Favorite Apple Recipes

Cake

Crockpot Apple Dump Cake

Cheesecake

Apple Cheesecake Bars

Breakfast Recipes

Apple Fritter Cinnamon Roll Bake

Pie

Crescent Roll Apple Pie

Apple Fritter Bread is a pull apart bread made with cinnamon rolls and filled with apples! This is the perfect dessert or breakfast treat and tastes just like an apple fritter doughnut.

Dorothy’s Expert Tips

• You need to spray the pan with non-stick cooking spray.
• Use the frosting that came with the cinnamon rolls to glaze the bread!
• If you want to use Grands Cinnamon Rolls you can, just use 1 package and cut each roll into 3 pieces instead of two. 

Print

Apple Fritter Bread

Apple Fritter Bread is an easy pull-apart bread recipe made with cinnamon rolls and apples. This is the perfect fall breakfast or dessert recipe.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 189kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 tube Pillsbury Cinnamon Rolls (8 count)
• 2 Granny Smith apples, peeled and diced
• ⅓ cup water
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon

Instructions

• Preheat oven to 350°F. Spray an 8×4-inch bread pan with nonstick cooking spray (I like using the kind with flour in it).
• Open the tube of cinnamon rolls. Set aside frosting for later. Cut each roll in half horizontally.
• Place apples and water in a microwave safe bowl. Cook 2-3 minutes on high, or until the apples have softened slightly. Drain very well.
• Stir brown sugar and cinnamon into the apples.
• To assemble the bread: place one slice of cinnamon roll on flat surface. Top with some of the apple mixture. Top with another cinnamon roll slice. Continue until all slices and apples are used. Carefully place in prepared pan.
• Bake 30-40 minutes, or until cinnamon rolls are browned and bread is cooked through. Cool slightly then pour frosting over the top.
• Store in an airtight container for up to 2 days.

Video

Nutrition

Serving: 1slice | Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 331mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 25IU | Vitamin C: 2.1mg | Calcium: 3mg | Iron: 0.8mg

Other Apple Fritter Recipes

Breakfast Recipes

Apple Pancakes

Breakfast Recipes

Apple Fritter Cinnamon Roll Bake

Breakfast Recipes

Apple Cider Coffee Cake

Breakfast Recipes

Easy Apple Croissants

Pillsbury Apple Cinnamon Roll Bake is an easy brunch recipe that’s like a monkey bread and a bubble-up bake all in one! It’s got cinnamon buns and apples in a buttery sauce – and it’s semi-homemade so it’s SO easy (and absolutely delicious!)

Have you ever made a recipe knowing that you immediately needed to get rid of it? I’m famous for those recipes and most of them get sent off or frozen ASAP. But not this one. This one I ate straight from the pan. With a fork. Over two days. BY MYSELF.

This is a keeper recipe. If you make one sweet brunch or breakfast recipe this year, let it be this one. It’s easy, has just a handful of ingredients, and tastes like an apple fritter. It’s ready in no time at all. It’s like a combination of monkey bread and an apple fritter and a cinnamon roll and a bubble-up bake all in one.

How to make Apple Cinnamon Rolls

• Pillsbury Grands! cinnamon rolls (or the generic equivalent) are the base of the casserole. You could also use a can of regular Pillsbury cinnamon rolls.
• I love using Granny Smith apples for baking – they’re sturdy enough to hold up to cooking. But you could also use another firm apple like Gala or Fuji.
• It’s important to cook your apples a bit before assembling the breakfast casserole – otherwise they’ll be too crunchy. I do this in a microwave-safe bowl with a bit of water. It just takes a few minutes.
• This recipe is like making monkey bread, where you cut the rolls and toss them with cinnamon sugar, and then pour a butter brown sugar sauce over the top.

Dorothy’s Expert Tips

• You can also use regular canned cinnamon rolls (5 to a can) but you’ll want to use about 1.5 cans.
• Don’t want to use the microwave? Sauté apples in a skillet with 1 tablespoon butter until they are just a bit softened, about 3-5 minutes.
• Microwave the icing that came with the cinnamon rolls and drizzle it all over the top.

Print

Apple Cinnamon Rolls Bake Recipe

Apple Fritter Cinnamon Roll Bake is an easy apple brunch recipe that’s like a monkey bread and a bubble-up bake all in one! Cinnamon rolls and apples for breakfast!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 134kcal

Author Dorothy Kern

Cost $8

Ingredients

• 2 medium apples peeled, cored, and diced small (about 1 ½ cups apples)
• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon (5ml) water
• 1 can Pillsbury Grands! Cinnamon Rolls 5 rolls
• 5 tablespoons unsalted butter melted
• ⅓ cup (67g) packed brown sugar
• 1 tablespoon (5 ml) heavy whipping cream or milk optional

Instructions

• Preheat oven to 350°F. Spray a 9″ pie plate or pan with nonstick cooking spray.
• Place small diced apples, brown sugar, ground cinnamon, and 1 tablespoon of water in a small bowl. Stir. Cover loosely with plastic wrap and cook on high power for 2-3 minutes, or until apples are just slightly translucent. Drain well.
• While the apples are cooking, cut each cinnamon roll into 6 pieces. They’ll fall apart a little, that’s okay. Sprinkle the pieces evenly in the prepared pan. Once the apples are done, drain them well and sprinkle them over the cinnamon roll pieces.
• Stir the melted butter and brown sugar together, then pour over the top of the apples and cinnamon rolls. Bake for 28-33 minutes or until cooked through in the center.
• Just before serving, place the icing that came with the cinnamon rolls in a small bowl. Heat for about 10 seconds so it’s pourable. Stir in heavy whipping cream (or milk) to make it more of a glaze, then pour over the top of the casserole. Serve warm or room temperature.
• Store tightly covered in refrigerator for up to 2 days.

Video

Notes

• If you use a regular can of cinnamon rolls (5 rolls; not Grands) you will want to use about 1.5 cans.
• Add chopped nuts with the apples if desired.

Nutrition

Serving: 1serving | Calories: 134kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 6mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 271IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

How to make Cinnamon Buns with Apple

1. Cook Apples: Dice them small and cook in the microwave with brown sugar and cinnamon.
2. I cut each roll into 6 pieces (and they promptly fell apart, so that’s okay).
3. Place them in a baking dish and top them with easy cinnamon apples.
4. I drizzled a monkey bread glaze (brown sugar + butter) all over the top and baked them.
5. THEN I thinned out the icing that came with the cinnamon rolls and drizzled it allllll over the top.