Updated: Brûléed Maple Pumpkin Pie with Gingersnap Crust

We are hosting Thanksgiving AGAIN this year, and my dreams are coming true.

One of my most favorite parts of being an adult is having control over our holiday plans. This year we will be joined by seven friends and two kiddos . Having friends, my chosen family, surround us on holidays feels like the highest honor to me. I am BEYOND excited! Feeding friends and family is one of my favorite ways to say, I love you!!!

That being said, I want to make sure everything we eat is as yummy as possible, so it was time for a pie run-through. I’ve been making Brûléed Maple Pumpkin Pie with Gingersnap Crust for YEARS and look forward to it every time. I made several adjustments to the original recipe, making it dairy free and even tastier than I remembered!

No Bake Mocha S'mores Pie

I made two pies to celebrate PI day!

One was a Peanut Butter Banana pie. The recipe comes from Collards & Carbonara - Southern Cooking, Italian Roots, written by the chefs of Hog & Hominy; Michael Hudman and Andy Ticer. IT WAS SO GOOD!! (And so bad, health wise.)

The second one I made, was a Coffee S'mores Pie. DELICIOUS CITY. It should probably be named Mocha S'mores Pie because the blend of coffee and chocolate is more mocha-ey than coffee-ey (pretty sure neither of those are actual words). DELICIOUS CITY. The recipe is very approachable, no baking required. Plus, I got to use my kitchen torch. Win win.