Layered Pumpkin Pudding Pie (easily converts to a lighter version) by Salad Foodie

A change-of-pace pumpkin pie recipe for the holidays with the bonus - it can be made a day ahead of the feast. This recipe is easy to adapt to a reduced calorie version, which will be appreciated by those who want or need a lighter dessert. Here are…

Pumpkin Pie by Jann from PA

Cinnamon Roll Dutch Apple Pie by Joyce Petersen

Faux Chocolate Silk Pie by Salad Foodie

A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret - tofu replaces heavy cream! But no one will know the difference - unless you tell! I tried this out on my unsuspecting son who avoids tofu-anything. He sampled it, then scarfed the whole…

Fresh Fruit Pizza Tart by Enda Love

Pumpkin Chiffon Pie by Margaret

This was my late aunt's recipe. It is a wonderfully light alternative at the end of a large meal compared to the usual pumpkin pie. All who've had it, love it. It takes very little time and is almost foolproof.

No bake Reese's peanut butter pie by Deanna Martinez-Bey

This is a no-bake pie that is perfect to make any time of the year. It is a rich pie, so slice into smaller pieces. The peanut butter and chocolate blend perfectly together to create a sweet, sweet masterpiece!

Lemon Meringue Pie by Ella Mangelos Velthoen

This is one of my husbands favorite pies, he loves it extra tart and flavorful. After any dinner it is the perfect ending.

No-Bake Cheesecake by Jann from PA

Strawberry tart by Alida

A nice, fresh and easy to make tart with not too much butter content.

Apple Turnovers With Custard Pie by RecipesnFood

Apple Turnovers With Custard Pie

Peanut Butter Krispie Pies by Hungry Jenny

Fancier than your average rice krispie treats but still fun to eat! These can be eaten straight from the freezer :-) http://hungryjenny.blogspot.com/2010/09/friday-pie-day-peanut-butter-krispie.html

Dutch Apple Pie by Heather Hodges

Lemon Cream Pie by myra byanka

Use fresh lemon or lime juice, and pieshell of choice. See links. This pie typically has a meringue topping, but I just use Cool Whip, not being much of a meringue fan.

Individual Rhubarb Tarts by Robyn Savoie

Almond’s heady aroma and rich flavor complement a sweet-tart rhubarb filling. The almond slices add pleasant crunch to each bite.