Hy-Vee Recipes and Ideas

Top a pumpkin pie with caramelized pecans, piling them in the center or sprinkling evenly over the surface. Drizzle with caramel sauce.

Spoon cream cheese frosting into a piping bag fitted with a small round tip (or place frosting in a small plastic bag and snip off corner of bag). Pipe a design on top of a pumpkin pie, starting in the center and working toward the edge to prevent smearing.

Arrange mini marshmallows on a pumpkin pie, almost completely covering the top. Use a kitchen torch to lightly toast the marshmallows, or place the pie under the broiler about 1 minute or until the marshmallows begin to turn golden brown. Drizzle with melted chocolate and sprinkle with graham cracker crumbs.

Slowly Heat 1/3 c. heavy whipping cream in a small saucepan, stirring constantly (or microwave on LOW, stirring every 10 seconds). Pour hot cream over 1 cup dark chocolate baking chips in a bowl. Stir until baking chips are melted and mixture is combined. Spread chocolate mixture evenly on top of a pumpkin pie. Sprinkle with sea salt. Let topping set before serving.

Beat 4-oz. softened cream cheese, 1/2 c. powdered sugar, and 1 tsp. vanilla extract in a large bowl. Beat 1 c. heavy whipping cream in a separate bowl until soft peaks form. Add cream cheese mixture to the whipped cream and beat until stiff peaks form. Mound cream topping on a pumpkin pie and top with shaved chocolate and chocolate-covered coffee beans.

Using small cookie cutters or a knife, cut letters and any other desired seasonal shapes (such as fall leaves) out of unbaked pie crust dough. Place cutouts on a baking sheet; lightly brush with water and sprinkle with cinnamon sugar. Bake until golden brown, then cool and place on top of a pumpkin pie.