Category Archives: PIES

Pumpkin Pie with Whipped Cream Topping

Prep: 10 minutes | Cook: 40-50 mins | Yield: 8 servings


Pumpkin pie with graham cracker crust? Yes, you read it right. We’ve been craving this dessert lately, so the other day, I made one myself, and this time, I wanted to give it a little twist by using different pie crust. And it worked.


Graham Crust:
1 cup graham cracker crumbs
2 tablespoons splenda
½ teaspoon vanilla extract
½ stick unsalted butter, cubes
Pie Filling:
1 (8oz) package cream cheese, softened 
1 (140z) can pumpkin, smashed
1 cup sugar, or Splenda
2 eggs, room temperature
1 cup 2% reduced fat cold milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
⅛ teaspoon salt
Whipped cream, for topping


Preheat the oven to 350º F.

Crust–> Place all ingredients in a food processor, and process until moist and well incorporated. Transfer the crust mixture into a 9-inch round baking pan. Using hand, press the mixture onto the bottom-center of the pan. Bake the crust 5 to 8 minutes. Set aside.

Pie Filling–> In a large mixing bowl, beat the cream cheese, pumpkin and sugar with a hand mixer until well blended. Add the eggs, milk, vanilla, cinnamon, cloves, ginger and salt, and beat until well incorporated. Pour the filling into the baked graham crust and bake for 40 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.

Slice into wedges and top each piece with a dollop of whipped cream. Pinch crumbs off from the crust and sprinkle on top of the pie. Serve. Enjoy!


Ultimate Key Lime Pie

Bake Time: 35 mins | Yield: 8 servings | Level: Easy


Are you having company over and need to make a easy yet delicious dessert? Give this one a shot and see how painless it is to make, and how much rave you will get. I’ve made this pie several times already and I’d always get a raving reviews during and after dessert time.


  • 1 1/2 cups (regular or flavored) graham cracker crumbs
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick butter) melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup fresh key lime or regular lime juice
  • 2 extra-large eggs
  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon lime zest, for toppings


Preheat the oven to 375º F.

In a large bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan and bake until brown, about 20 minutes. Remove from the oven and allow to cool completely before filling, then lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake for 15 minutes and allow to chill in the refrigerator for at least 3-5 hours before serving. Note:Making the pie one day ahead is even better. 

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve while chilled.