Creamy vanilla cheesecake is poured over a simple graham cracker crust and then topped with a creamy layer of pumpkin Cheesecake Pumpkin Pie.

As much as this dessert looks fancy, this is a very simple pie recipe that results in an unforgettable finish for any meal.

Cheesecake Pumpkin Pie

Pumpkin is fair game for me year around. My family LOVES pumpkin. We eat Pumpkin Pie Oatmeal all year long, and yes, I do mean in the spring and summer too.

Pumpkin Oatmeal is one of my youngest son’s favorite breakfasts, so pretty much any time I open a can of pumpkin, he’s likely to ask if there will be any pumpkin leftover to make oatmeal.

I’ve made a double layer pumpkin pie each Thanksgiving for years. That pie is frequently requested and it is always a hit. However, this recipe just knocked that pie off the table.

This recipe takes two of life’s best things, cheesecake and pumpkin pie, and combines them to create a pumpkin lover’s dessert experience that’s unlike any I’ve had before.

I’ve always loved pumpkin-flavored cheesecake too and realized recently there was a way to enjoy pumpkin cheesecake I’d never thought of before: simple vanilla cheesecake layered with spiced pumpkin pie filling all baked in a delicious crust.

One of my favorite things about cheesecake is the graham cracker crust. Making your own graham cracker crust for a cheesecake or pie is so much easier than many people think and the taste is phenomenal.

All it takes to make a homemade graham cracker crust is a good amount of crushed graham cracker crumbs mixed with melted butter and light brown sugar then pressed into a pie plate and baked.

The sweet buttery crust is the perfect vehicle for the layers of rich pumpkin pie filling and creamy cheesecake layer.

Pumpkin Cheesecake Pie

I can’t believe I never tried layering pumpkin pie and cheesecake filling before. Cream cheese and pumpkin are a terrific match! The two textures and flavors complement each other so well.

The cream cheese layer is nothing more than cream cheese, sugar, eggs, and vanilla all mixed together in sweet perfection. As a bonus, this cream cheese base is a fantastic starting point for any cheesecake variations you want to try. You could even

Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family’s favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to its awesomeness.

Pumpkin Mousse

A co-worker gave me this recipe, more years ago than I feel like counting. I took one bite of the mousse she brought to the office and I was smitten.

Creamy, light and full of real pumpkin flavor lightly spiced by nutmeg and cinnamon had me convinced I needed to make this recipe right away. 

My husband liked the pumpkin mousse just as much, maybe even more. He has consistently chosen this as his dessert of choice every holiday season since then.

Nothing makes him happier, during the season of holiday baking than knowing I am going to make pumpkin mousse for dessert.

When I was getting ready to make this mousse for the first time, as a very young newlywed who had grown up with cool whip and instant pudding style desserts, I’d never bought a carton of heavy cream before in my life, let alone whipped it into peaks.

However, this mousse was a turning point. I discovered then, that quality ingredients can produce results at home that trump anything a restaurant could possibly serve.

Making pumpkin mousse was, in many ways, the dessert that pushed me to start baking and cooking more outside my comfort zone I’m so very glad I did!

This recipe starts by dissolving gelatin in a small amount of dark rum. The rum adds a rich deep flavor that I believe is what helps this pumpkin mousse stand out from the crowd.

Pumpkin Mousse Recipe

After mixing together pumpkin puree, eggs, sugar, spices, and vanilla, the gelatin mixture is added. Beat the heavy cream into stiff peaks then gently fold it into the pumpkin-gelatin mixture.

I’ve chilled this mousse both in individual ramekins and in a giant bowl for serving. Whichever way you c

Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for your holiday dinner.

Sausage Apple Cranberry Stuffing

Sage sausage, dried cranberries, fresh herbs, tart apples, and cubes of sourdough add up to create the best stuffing I have ever tasted.

For as long as I can remember, I steered clear of stuffing and dressing. People would tell me that it tasted amazing, I’d take the “polite bite” but it never was something I enjoyed. Stuffing was always the one thing on the Thanksgiving table that I avoided at all costs.

So, when I tell you this is fantastic stuffing? You should probably trust me on that. It is a far cry from the flavorless bread mush I have always thought of stuffing as.

About ten years ago, I decided to try stuffing once again and I started looking around for something different.

I found the original recipe for this stuffing on Allrecipes. Could 1,628 5-star reviews be wrong?! No, they were not.

I’ve adapted the original recipe a bit over time, according to our tastes, and it has become a favorite of our friends and family.

Filled with sweetly tart apples, chewy sweet cranberries, rich savory sausage, plenty of herbs, and perfect cubes of toasted sourdough. This is truly awesome stuffing.

Sourdough Stuffing

One or two days before baking the stuffing: Preheat the oven to 425 degrees. Spread the bread cubes across a large baking sheet.

Toast the bread for 10-15 minutes or until crispy on the outside. Remove from the oven and let cool completely before storing in a bowl or container with a loose cover.

Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes will seem rock hard when it is

Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.

My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.

Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you’ve never tried it before, or if it’s been a few years, I know you’ll be as pleased with this side dish as I am.

Corn Pudding

Corn pudding is especially popular in the American south. It’s become widely eaten all over the United States not only because it’s delicious but because of how easy and inexpensive it (or “puddin’ corn” as it’s sometimes called in the south) is to make!

This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn.

My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes.

Corn Pudding Casserole

My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix.

Jiffy Corn Pudding Casserole

This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.

Even though I didn’t reach for the prepackaged box of Jiffy cornbread mix, this corn pudding tasted just as good as my mom’s. In fact, to be honest, I think it tastes even better.

If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.

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The Creamiest Pumpkin Ice Cream

The Creamiest Pumpkin Ice Cream absolutely must be made with two ingredients or it will not be thick, rich and creamy like you get from a fancy store.

Homemade ice cream doesn’t just have to be ice cream flavors like, vanilla or strawberry. I’d guess 90% of the world loves ice cream and it’s a favorite all year round, so how much would your guests love a fall-inspired flavor?

Must Have Tools for the BEST Homemade Ice Cream

1. Best Ice Cream Machine under $100
2. Best Ice Cream Machine without Freezer Bowl
3. Candy Thermometer
4. Mesh Sieve 
5. Best Ice Cream Scoop

The Creamiest Pumpkin Ice Cream

Have you ever had the creamiest milk shake and once you have had it you can never settle for just any milkshake again? That’s what happened to me. 

Cade and I took our little girl out for her very first milkshake.

I believe she chose bubblegum. 

I cannot ever decide which is worse, cotton candy ice cream or bubblegum. 

Either way, I went for a pumpkin ice cream shake because it was October and that just felt so darn right.