SWEETIE Pies

MASTER THESE RECIPES NOW SO YOU'RE READY FOR THANKSGIVING. FIND MORE AT DELISH.COM/FALL-PIES.

- 

CRUSTLESS PUMPKIN PIE

SERVES 8

6 HR 15 MIN

Cooking spray

3 large eggs

1 (15-oz.) can pumpkin puree

1 cup heavy cream

¾ cup (160 g.) packed light brown sugar

1 tsp. ground cinnamon

1 tsp. pure vanilla extract

½ tsp. ground cloves

½ tsp. ground ginger

½ tsp. kosher salt

¼ tsp. ground nutmeg

Whipped cream, for serving

1. Arrange a rack in center of oven; preheat to 325°. Grease a 9" pie dish with cooking spray. In a large bowl, whisk eggs, pumpkin puree, cream, brown sugar, cinnamon, vanilla, cloves, ginger, salt, and nutmeg. Pour into prepared dish; smooth top.

2. Bake pie until edges are set and center is still a little jiggly, about 1 hour. Turn off oven and prop door open slightly. Let pie cool in oven 1 hour.

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

4. Dollop with or pipe on whipped cream.

- MAKINZE GORE

PEAR PIE

SERVES 8

4 HR 40 MIN

CRUST

11⁄2 cups (180 g.) all-purpose flour,

plus more for dusting

2 Tbsp. granulated sugar

2 tsp. kosher salt

4 Tbsp. unsalted butter, chilled, cubed

2 Tbsp. vegetable shortening

3 to 5 Tbsp. ice water

TOPPING

1⁄2 cup (60 g.) all-purpose flour

1⁄4 cup (53 g.) packed light brown sugar

1⁄4 cup (50 g.) granulated sugar

1⁄2 tsp. ground cinnamon

1⁄2 tsp. kosher salt

4 Tbsp. unsalted butter, chilled, cubed

FILLING & ASSEMBLY

6 medium Bosc pears (about 3 lb.), peeled, cored, cut into 1⁄2" pieces

1 cup (200 g.) granulated sugar

1⁄2 cup (60 g.) all-purpose flour