Growing up, we didn’t eat pumpkin pie—we ate pumpkin chiffon. As a kid, I remember thinking that this pie must be fancy. Ooh la la: chiffon. It’s French, at least phonetically, but that’s not the only ...

Growing up, we didn’t eat pumpkin pie—we ate pumpkin chiffon. As a kid, I remember thinking that this pie must be fancy. Ooh la la: chiffon. It’s French, at least phonetically, but that’s not the only ...

GRAND FORKS — We all know it – pumpkin pie can sometimes be heavy, especially when consumed on a full belly in those hours immediately after a hearty Thanksgiving dinner. But Tammy Schmitz, of Grand ...

If you were preparing for Thanksgiving dinner on Wednesday night, and recovering from it on Thursday night, the third night of Hanukkah might be the first time that you actually pay attention to the ...

Preheat the oven to 325˚F. Very heavily butter a 9-inch pie pan. Set aside. Combine the crumbs, sugar and salt in a bowl. Pour in the melted butter and toss with a fork until crumbs are moistened.

Classic pumpkin pie has never won me over — its dense, custardy filling often leaves me wishing for something lighter after a big holiday meal. Not to mention that oven space is prime real estate on ...

Short of any family drama, the biggest dilemma most of us face at the holiday table revolves around dessert. Specifically: Which pie do I choose? (Or, rather: Why do I get to try only one?) Why stop ...

Bored with traditional pumpkin pie? In a quest to find a "better" pumpkin pie, members of The Eagle's features and digital content departments tried out four different flavors, including: rum pumpkin ...