In a large bowl, combine the flour, sugar, and butter just until the ingredients resemble clumpy sand. Add two tablespoons of ice water, then mix together until the mixture becomes a smooth, cohesive ...

One day before beginning the recipe, spread the brown sugar on a parchment-lined tray to dry out. Preheat oven to 350 degrees. Boil water for baking the custards. In a heavy-bottomed saucepan, heat ...

You’ve thought of everything: the turkey, the stuffing, the potatoes, the squash, and the greens. But what about dessert? This recipe from chef Steven Fretz of The Church Key ups the pumpkin pie ante.

Combine the heavy cream, milk, a ½ cup of the granulated sugar, vanilla paste, pumpkin spices and salt in a pot. Heat until the mixture is just about to simmer and the sugar has melted. While the ...

ROANOKE, Va. (WDBJ) - Here @ Home is ending its series of recipes in the LEAP Kitchen with a showstopper, a pumpkin creme brulee. Chef Jeff Bland explains there is no reason to be intimidated by this ...

Chances are you can guess what to expect on the dessert table this Thanksgiving. Pumpkin pie is an annual favorite, but if you want to try something new -- Chef Char has a simple suggestion. On the ...

It's October, the month most appropriate for pumpkin appreciation. In honor of that fact, we offer a week of pumpkin-centric recipes. This one comes from epicurious.com and originally was published in ...

Crème brûlée in a tiny pumpkin isn’t just dessert; it’s an argument for year-round French and American cuisine overlap. Preheat oven to 350 degrees. Cut the caps from the pumpkins about ∏ inch down ...

Crème brûlée is a French dish that literally means "burnt cream". Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but we decided on pumpkin to bring out the fall ...