3 Delicious Fall Desserts!

As the cooler weather rolls in, it’s time to break out the cinnamon and cloves for some sugar, spice and something nice. The possibilities are endless for pies, scones, and all sorts of baked goods. We love taking advantage of fall produce like pumpkins, pecans, sweet potatoes and pears. Below you’ll find 3 of our favorite crowd-pleasing recipes for the season! 

Old-Fashioned Pecan Pie


  • Pastry dough

  • ¾ stick unsalted butter

  • 1 cup packed light brown sugar

  • ¾ cup light corn syrup

  • 2 tsp pure vanilla extract

  • ½ tsp grated orange zest

  • ¼ tsp salt

  • 3 large eggs

  • 2 cups pecan halves


  1. Preheat oven to 350 F making sure the baking sheet is on the middle rack

  2. Roll out pie dough on a lightly floured surface into a 12-inch circle and fit into a 9-inch pie plate (leave ½ inch overhang). Crimp and lightly prick base with a fork before chilling for 30 minutes

  3. Melt butter in saucepan over medium heat, Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

  4. Put pecans in a pie shell and pour corn syrup mixture evenly over them. Bake on the hot baking sheet until the filling is set, 50 minutes to 1 hour. Cool completely.

  5. Serve and enjoy with a side of ice cream!

Marbled Pumpkin-Maple Cheesecake Bars



  • ½ cup unsalted butter
  • 20 graham crackers
  • 2 tbsp sugar
  • ½ tsp kosher salt 


  • 3 cups cream cheese (cut into small pieces)
  • 4 large eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • 1 cup sour cream
  • ½ cup maple syrup
  • 1 can pumpkin puree
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp ground ginger


  1. Place a rack in the center of the oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Crush graham crackers into about 2 cups of crumbs. Add sugar and salt and combine. Add ½ cup butter and mix until it’s the consistency of wet sand.

  2. Transfer crumbs to pan and press in firmly. Bake the crust until fragrant and edges are just starting to take on color, 8–10 minutes. Let cool.

  3. Reduce oven temperature to 275°F. Beat cream cheese until smooth, add eggs, sugar, vanilla, and salt and beat until incorporated. Add sour cream and maple syrup and combine until mixture is thick and creamy and no lumps remain. Scoop ½ cup filling into a small bowl and save for marbling later. Add pumpkin purée, pumpkin pie spice, and ginger to remaining batter and beat until no streaks remain. Tap the bowl on the counter several times to force any air bubbles to the filling’s surface. Scrape filling into cooled crust; pop any air bubbles. Dollop reserved filling over pumpkin filling and swirl with a skewer or toothpick to marble.

  4. Bake cheesecake until edges are set but center still wobbles slightly when gently shaken (it will firm as it cools), 40–50 minutes. Transfer to a wire rack and let cool unrefrigerated for about 3 hours to prevent cracking.

  5. Chill cheesecake until cold and firm, 3–4 hours. Cut into bars or squares to serve.


Sweet-Potato Cobbler 



  • 2 ½ lbs sweet potatoes

  • 4 cups water

  • ¾ cup canned pure cane syrup

  • ½ cup light brown sugar

  • 1 tsp ground cinnamon

  • ½ tsp ground allspice

  • ¼ teaspoon salt

  • 2 tbsp unsalted butter

  • 1 tsp pure vanilla extract

For Biscuit Dough

  • 3 cups all purpose flour

  • 4 tsp baking powder

  • ¾ tsp salt

  • ¾ stick unsalted butter cut into cubes

  • 1 ¼ cups whole milk

  1. Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.

  2. Put the oven rack in the middle position and preheat the oven to 375°F. Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.

  3. Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.

  4. Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into the bottom and about halfway up the side of Dutch oven, pressing against the side to help it adhere.

  5. Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.

  6. Spoon half of the sweet potatoes evenly into a dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with a 12-inch dough round, pressing edges together to seal. Cut 3 steam vents on top with a paring knife.

  7. Bake the cobbler until the top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of the syrup).

  8. Enjoy!

These recipes are sure to please as the weather cools, and we hope you love them as much as we do!

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