Tag Archives: dessert

Pumpkin Crisp

By Delish Editor
6 Servings


Cooking spray, for pan
3 eggs
1 c. granulated sugar
1 (15-oz.) can pumpkin purée
2/3 c. heavy cream
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1/2 tsp. kosher salt

For the Topping

1 1/2 c. all-purpose flour
1 1/2 c. dark brown sugar
Pinch kosher salt
3/4 c. cold butter, in 1/2″ cubes
1 c. chopped pecans
Whipped cream or vanilla ice cream, for garnish


Preheat oven to 375F. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Serve with whipped cream or ice cream.

Crustless Pumpkin Pie

By Makinze Gore
8 Servings


Cooking spray
1 (15-oz.) can pumpkin puree
1 c. heavy cream
3/4 c. packed brown sugar
3 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. kosher salt
1/2 tsp. cloves
1/2 tsp. ground ginger
1/4 tsp. nutmeg


Preheat oven to 325F. Grease a 9” pie plate with cooking spray. In a large bowl, whisk ingredients together. Pour into pie plate and smooth top with an offset.

Bake pie until center only slightly jiggles, 1 hour. Turn off oven and prop door open with a wooden spoon and let cool in oven, 1 hour.

Refrigerate until set, at least 4 hours and up to overnight.

Caramel Apple Pie

By Makinze Gore
8 Servings


For the Crust

3 c. all-purpose flour, plus more for surface
1 c. (2 sticks) butter, cut into 1/2″ pieces
2 tbsp. granulated sugar
1/2 tsp. kosher salt
1 tbsp. apple cider vinegar
6 tbsp. ice water (or more, if needed)

For the Filling

3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples)
1/4 c. packed dark brown sugar
2 tbsp. freshly squeezed lemon juice
1 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/2 c. caramel, plus more for serving
1 egg beaten with 1 tbsp. water (egg wash)
Coarse sugar, for sprinkling
Ice cream, for serving


Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.

In a large bowl, combine flour, sugar, and salt. Add butter and using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Add vinegar and ice water 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Preheat oven to 400F with a large baking sheet on the middle rack.

In a large skillet over medium heat, add apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt. Cook until liquid has thickened and apples are tender, 12 to 15 minutes. Let cool while rolling out dough.

On a lightly floured surface, roll out one disc of dough into a 12” circle. Transfer crust to 9” pie plate and gently press to fit. Trim edge to a 1” overhang, then tuck under itself and crimp edges. Layer apples on top of crust, then pour caramel over apples.

Roll out second disc of dough into a 12” circle. Cut into 10 strips. Lay 4 strips over apples. Fold back the first and third strip and place a fifth slice over apples in the opposite direction and lay folded-back slices over the fifth slice. Fold back the second and fourth strip and repeat lattice top with remaining crust. Trim strips and press into crimped crust. Freeze for 15 minutes or until crust is well chilled.

Brush chilled crust with egg wash and sprinkle with coarse sugar. Place pie plate onto preheated baking sheet and bake until crust is very golden and filling is bubbling, about 50 minutes. If crust starts to darken too quickly, cover loosely with foil. Let cool on a wire rack at least 2 hours before serving.

Serve topped with more caramel and ice cream, if desired.

Pumpkin Chiffon Pie

By Lena Abraham
8 Servings


1 pie crust
3/4 c. granulated sugar
1 envelope unflavored gelatin
1 tsp. pumpkin pie spice, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz) can pumpkin puree
3 egg yolks
1/2 c. whole milk
3 egg whites
1/4 tsp. cream of tartar
Whipped cream, for serving


Preheat oven to 400F. Lightly grease a 9” pie dish with cooking spray.

On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp the edges. Chill in the fridge for 30 minutes or freezer for 10 minutes.

Line crust with parchment paper and fill with dried beans or pie weights. Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Let cool completely.

Whisk to combine 1/2 cup sugar, gelatin, pumpkin pie spice, and salt in a medium sauce pan.

In a medium bowl, whisk to combine pumpkin, egg yolks, and milk. Whisk until smooth, then pour into sauce pan and whisk to combine with sugar mixture.

Place saucepan over medium heat, stirring constantly, until mixture is hot and small bubbles are starting to form around the edges. Remove from heat, transfer to a large bowl, and cool to room temperature.

In a large bowl, combine egg whites and cream of tartar. Using a hand mixer or stand mixer, beat egg whites until soft peaks form. Add sugar a tablespoon at a time until all is used, and beat again until stiff peaks form.

Transfer 1/4 of the whipped egg whites to the bowl with the cooled pumpkin mixture. Gently fold to combine, then add remaining whipped egg whites and fold to combine. Pour mixture into cooled pie shell and smooth top. Refrigerate at least 4 hours, up to overnight, before serving. Slice and top with whipped cream and a sprinkle of pumpkin spice.

Chocolate Grasshopper Ice Cream Tart

8 Servings
It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side.


3 tablespoons unsweetened cocoa powder
2 tablespoons malted milk powder, divided (optional)
1 14.3-ounce package Oreos, divided
3 tablespoons unsalted butter, melted
2 pints green mint chip ice cream
15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
Pinch of kosher salt
1/2 cup heavy cream

Special Equipment
A 9-inch springform pan

Recipe Preparation

Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2″ up sides of springform pan. Freeze until firm, 20–25 minutes.

Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2″ pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.

Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.

Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10–15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).

Do Ahead: Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.

Recipe by Claire Saffitz

Best Strawberry Shortcake

6 Servings



2 hard-boiled egg yolks, cooled
1 1/3 cups all-purpose flour
3 tablespoons semolina flour or fine-grind cornmeal
1 tablespoon baking powder
1/4 teaspoon kosher salt
3 tablespoons granulated sugar
6 tablespoons chilled unsalted butter, cut into pieces
2/3 cup plus 2 tablespoons heavy cream
Sanding or granulated sugar (for sprinkling)


1 1/2 pounds strawberries (about 1 quart), hulled, halved, quartered if large
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
Kosher salt
2 teaspoons fresh lemon juice, divided
1 cup heavy cream
2 tablespoons powdered sugar
1/2 vanilla bean, halved lengthwise


Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in 2/3 cup cream, then pulse 2–3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.

Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or measure out mounded scoops with a 1/4-cup measuring cup.) Cover and chill until cold, 20–25 minutes.

Preheat oven to 350F. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28–32 minutes. Let cool.

Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.


Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12–18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.

Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.

Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.

Recipe by Chris Morocco

Almond and Raspberry Swirl Ice Cream

Makes about 2 quarts
This beautifully swirled no-churn ice cream reminds us of berries and cream. If you don’t have almond extract and don’t want to go to the store, vanilla extract or vanilla bean paste will make a good substitute.


3 cups fresh raspberries
2 Tbsp. sugar
1 tsp. kosher salt, divided
1 14-oz. can sweetened condensed milk
1 tsp. almond extract
2 cups heavy cream

Recipe Preparation

Bring raspberries, sugar, and 1/4 tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10–15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.

Mix condensed milk, almond extract, and remaining 3/4 tsp. salt in a medium bowl to combine.

Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.

Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.

Scrape about one third of ice cream base into a loaf pan that’s at least 8-1/2×4-1/4″. Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.

Do ahead: Ice cream can be made 1 week ahead. Keep frozen.

Recipe by Sarah Jampel

Blueberry-Lemon Icebox Cake

8 Servings


8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
3/4 cup powdered sugar
2 tablespoons finely grated lemon zest
2 1/2 cups chilled heavy cream
1 cup homemade or store-bought lemon curd, divided
16 graham crackers, divided
1 1/2 cups Blueberry Jam, divided
1/3 cup fresh blueberries

Recipe Preparation

Line a 9×5″ loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.

Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/2 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.

Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.

Just before serving, mix blueberries into reserved jam and spoon over cake.

Do Ahead: Cake can be made 2 days ahead. Cover and keep frozen.

Recipe by Nicole Rucker

Sundaes with Brown Butter–Cornbread Crumble

4 servings


1/2 cup (1 stick) unsalted butter
1 pound baked store-bought cornbread, crumbled (about 4 cups)
A pinch of kosher salt
6 tablespoons raw sugar, divided
8 ounces fresh blackberries, halved crosswise if large
1 pint vanilla ice cream

Recipe Preparation

Preheat oven to 400F. Cook butter in a large saucepan over medium heat, swirling pan and stirring occasionally to prevent solids from sticking to bottom, until butter foams and then browns, 5–8 minutes. Remove from heat; add cornbread, salt, and 4 Tbsp. sugar and fold gently until cornbread is evenly coated.

Spread out on a rimmed baking sheet and bake until crumbs are golden brown, 10–15 minutes (crumbs will look wet but will crisp and dry out as they cool). Let cool.

Meanwhile, combine berries and remaining 2 Tbsp. sugar in a large bowl. Let berries sit, tossing occasionally and mashing a few with a spoon, until some juices accumulate, 15–20 minutes.

Divide ice cream among small bowls and spoon berries plus juices over top. Sprinkle with some of cornbread crumble.

Do Ahead: Crumble can be made 3 days ahead. Store airtight at room temperature.

Recipe by Claire Saffitz

Blackberry Icebox Cake

8 servings


2 pints blackberries, divided
1/2 cup blackberry jam
1 lemon
2 cups chilled heavy cream
1/4 cup powdered sugar
Pinch of kosher salt
8 oz. vanilla wafers, divided


1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)

2. Add 1/2 cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.

3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.

4. Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.

5. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.

6. Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed— no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.

7. Bring up plastic overhang to cover and chill at least 24 hours.

8. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap.

9. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.

10. Cut reserved berries in half lengthwise and arrange them on top.

11. Slice cake into 8 pieces to serve.

Do Ahead: Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Recipe by Claire Saffitz