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Whether you’re looking for a classic pie recipe or something new to try, your guests will want to save room for these desserts.

Desserts

Ingredients

Steps

Nutritional information

German Chocolate Tres Leches–Style Cake

Preheat oven to 350°F. Prepare cake mix (using listed eggs, oil, and water) and bake in 13- x 9-inch baking dish following package instructions. Spread coconut and pecans in single layer on baking sheet. Bake 3–4 minutes until toasted.

Combine both milks, heavy cream, and rum extract; whisk to blend. Poke holes ½ inch apart over top of warm cake. Pour milk mixture slowly over cake, letting mixture absorb. Let stand 30 minutes. Cover and chill 2 hours (or overnight).

Thaw whipped topping when ready to serve. Spread whipped topping over cake, then sprinkle with coconut and pecans. Drizzle servings with chocolate sauce.

Apple-Ginger Upside-Down Cake

Prepare topping. Peel and core apples, then slice thinly. Coat 10-inch cast-iron skillet (or oven-safe pan) with spray. Add butter, brown sugar, and cinnamon; place on medium. Cook 3–5 minutes, stirring continuously, until butter melts and sugar dissolves; remove from heat. Arrange apple slices in single layer on top, pressing carefully into mixture; set aside.

Prepare batter. Set butter out to soften. Preheat oven to 375°F. Chop ginger finely. Separate eggs; place egg whites in medium bowl. Combine in second medium bowl: flour, baking powder, baking soda, and salt. Beat butter and sugar with electric mixer until pale yellow and fluffy. Beat in vanilla, ginger, and egg yolks. Mix in one-third flour mixture until just blended, then add ¼ cup buttermilk. Repeat with remaining flour mixture and buttermilk until blended (do not overmix).

Beat egg whites with electric mixer until soft peaks form. Add egg whites to batter in batches, folding until just incorporated (do not overmix). Add batter to skillet; smooth into even layer over apples.

Bake 30–40 minutes until toothpick inserted in center comes out clean. Remove skillet from oven; let stand 10 minutes to cool. Loosen edges with thin spatula, then carefully invert cake onto serving platter. Serve with ice cream, if using.

Arroz Con Leche sin Lactosa (Nondairy Rice Pudding)

Combine cinnamon stick, water, and rice in medium saucepan. Bring to a simmer on medium; cook 15 minutes, then stir in almond milk. Simmer 15 more minutes, stirring occasionally.

Stir in sugar and simmer 10 more minutes, stirring occasionally, until rice is tender and liquid has thickened.

Remove pan from heat; stir in raisins, if using. Let stand 10 minutes to cool (liquid will thicken as it cools). Remove cinnamon stick before serving.

Apple Cider Pie

Set whipped topping out to thaw; preheat oven to 350°F. Place piecrust pan on baking sheet; bake 5 minutes.

Place cider in medium saucepan on medium. Bring to a simmer; cook 10–15 minutes until reduced by one-half. Remove from heat, then stir in 2 tablespoons apple butter.

Whisk sugar, salt, eggs, and ½ cup sour cream until blended. Pour cider mixture slowly into sour cream mixture, whisking continuously until blended, then pour mixture into piecrust.

Bake 35–40 minutes until crust is golden and center is set and 160°F. Let stand to cool 30 minutes, then chill completely (about 1 hour).

Combine whipped topping with remaining ¼ cup sour cream and 2 tablespoons apple butter until blended. Cut pie; serve slices with whipped topping.

Phyllo Milk Pie with Pistachios and Cranberries

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Featuring: Vital Farms Unsalted Butter & Shamrock Farms Heavy Whipping Cream

Thaw phyllo. Preheat oven to 400°F. Chop pistachios and cranberries finely. Melt butter; coat 13- x 9-inch baking dish with 1 tablespoon butter.

Unroll phyllo and arrange on work surface with long side facing you. Gather 2–3 sheets at a time, scrunching into loose, fan-like strips. Transfer strips gathered-side up to baking dish. Repeat with remaining phyllo, filling dish snugly. Pour remaining 15 tablespoons butter evenly over phyllo. Bake 30–35 minutes until golden. Meanwhile, combine milk, heavy cream, cardamom, and ½ teaspoon cinnamon; whisk to blend.

Pour cream mixture carefully over golden phyllo. Bake 10–12 more minutes until bubbly and milk mixture has been absorbed. Top with pistachios, cranberries and remaining ¼ teaspoon cinnamon. Let stand 10 minutes to cool before serving. Serve warm.

Nutritional Information

Featuring: Philadelphia Original Cream Cheese, Libby’s 100% Pure Pumpkin & Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips

Pumpkin Cheesecake Brownies

Prepare cheesecake. Set cream cheese out to soften. Preheat oven to 325°F. Beat cream cheese with electric mixer until smooth. Add sugar; beat until blended. Beat in egg, vanilla, pumpkin puree, pie spice, and food coloring until blended and smooth.

Prepare brownies. Line deep, 8-inch baking dish with foil; coat foil with spray. Prepare brownie batter following package instructions (using listed water, oil, and egg). Stir in morsels.

Pour about two-thirds brownie batter into baking dish, then pour cheesecake mixture over batter. Use a spoon to dollop remaining brownie batter on top. Drag knife tip though batter to swirl into cheesecake mixture. Bake 55–65 minutes until cheesecake is set and toothpick inserted in center comes out clean. Let stand to cool completely in pan, then chill until ready to serve.