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This pie combines the three best flavor combinations in the dessert world.  It leaves nothing left to be desired.  Bake at your own risk!

I always thought pumpkin pie was amazing, until I tried sweet potato pie.  Sweet potatoes are sweeter and the flavor is more complex than pumpkin puré.  This makes a pie that is similar to a pumpkin pie but more yumtastic.

Peaches and pears make a wonderfully warm flavor combination in this cobbler.  It's like getting a group hug from a peach and a pear.

This pumpkin pie recipe emulates a more traditional pumpkin pie recipe, with tofu replacing the eggs.

This pumpkin pie is a little unconventional because it involves cashew butter and barley malt.  But these two ingredients bring out the pumpkin flavor better than eggs ever could.

Making your own pie crust is time consuming but a homemade crust tastes about 23 times better than store-bought one.  You can make multiple batches and freeze the rest for later use.  Home made pie crust has that irresistible flakiness and gives you the satisfaction of knowing that you made the whole pie.

I thought I didn't like pecan pie until I stumbled upon this recipe.  The questionable brown 'mush' experienced in normal pecan pies is replaced by barley malt and maple syrup in this version.
9 inch pie crust (pre-baked if you're using a homemade crust).

Studies have shown that apple pie transfers flavors to the taste buds faster than the speed of sound.  Ok, maybe not but it sure does taste amazing.  If you don't have access to Granny Smith apples, make sure you use an apple that's green and tart.