Traditional With a Twist

November 2025 Issue
by Elizabeth Skenes Millen & Lindsay Gifford
Recipes, Photography and Information
provided by Wilton Industries

If you’re a baker, you know and love the Wilton brand, especially if you enjoy decorating and icing cakes and cookies. In fact, you have probably spent hours on the Wilton aisle at your favorite craft store dreaming up new ways to bake and decorate the best cupcakes ever. However, we have to ask you to make room on that aisle because Wilton has a new line of bakeware out designed to help everyone excel in the kitchen.

The new Everyday Bakeware™️ is made for kitchen newbies, budding bakers or those just cracking their cookbooks. Everyday Bakeware™️, available at Walmart, is comprised of dependable basics to help unseasoned cooks get familiar and give baking a go!

Wilton, a long-trusted brand since 1929, is known for their commitment to making quality products and helping bakers do the same. All Wilton bakeware is designed in the USA and made without PFAS “forever chemicals,” ensuring that Wilton pans are safer for families and better for the environment—all while delivering quick-clean, nonstick performance.

With the help of the professional chefs at Wilton, we have curated a wonderful fall collection of recipes to develop your skills and add some wow-derful to your holiday baking. But don’t worry seasoned bakers, we threw in a pumpkin cheesecake with homemade graham cracker crust to give the newbies a challenge. (Promise us you will be kind when showing them how a springform pan works!)

For extra fun, this month’s recipes have a sense of humor. They take traditional autumn and Thanksgiving fare and add a slight twist. For instance, we’ve gone beyond plain pecan pie and pumpkin pie—we had them join forces for a delightful pecan pumpkin pie. That’s one pie, two favorite flavors that meld together beautifully! Another marvelous mashup is the Cranberry Walnut Tart, which takes the traditional cranberry blob off the table and turns it into the star of the meal. It’s basically your dinner roll—only homemade—stuffed with the deliciousness of sweetened cranberries and walnuts. It offers savory, sweetness, nuttiness, and texture and is absolutely delectable accompanying your golden-baked turkey and dressing.

Of course, Wilton has created and perfected these recipes so you can make and bake with confidence, no matter your level of expertise. There’s just something extra comforting baking with a brand you can count on to be as passionate about your dinners, delights, and desserts as much as you are.

So, the next time you’re in Walmart, be sure to look for the Everyday Bakeware™️ by Wilton. It’s affordably priced and promises not to let you down in a pinch. (It’s makes a good Christmas gift, too, for those needing to stock their kitchen.) Now, let’s get baking! Which recipe is your favorite? We’re going to try them all, but we’re all-in on the cranberry walnut tarts. Oh, and if this isn’t enough, there’s an entire treasure trove of recipes, tips and ideas at www.wilton.com.

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Pecan Pumpkin Pie
Prep: 25 min | Total Time: 1 hr 30 min
Yield: 8 servings

Pumpkin Filling:
1/2 pkg (14.1 oz) refrigerated Pie crust or homemade
1 can (15 oz) solid pack pumpkin
2/3 cup Sugar
2/3 cup Heavy whipping cream
2 Eggs, lightly beaten
1 tsp ground Cinnamon
3/4 tsp Pumpkin pie spice
1/2 tsp Salt

Pecan Topping:
1/3 cup firmly-packed Dark brown sugar
1/3 cup light Corn syrup
2 Eggs
2 Tbsps Butter, melted
1 tsp Vanilla extract
1/4 tsp Salt
2/3 cup Pecans, chopped

Tools: Cookie Sheet, 9 inch Pie Pan, Measuring Spoon, 2 Large Bowls, Aluminum Foil

Preheat oven to 425°F. Line a large cookie sheet with aluminum foil and place in oven (this will help with any dripping and ensure the bottom of pie is cooked evenly). Gently unroll pie crust over the opening of a 9in. pie pan. Press pie crust into the bottom and up the sides of pie pan; flute edge as desired.

Prepare Pumpkin Pie Filling: In a large bowl, whisk together the pumpkin, sugar, cream, eggs, cinnamon, pumpkin pie spice and salt. Pour filling into prepared pie shell.

Prepare Pecan Topping: In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla and salt. Stir in chopped pecans. Gently spoon pecan topping evenly on top of pumpkin pie filling. Remove cookie sheet from oven and place pie pan on the prepared cookie sheet. Now place in the oven and bake for 10 minutes. Reduce oven temperature to 350?F and continue baking for 55-66 minutes longer or until outside of pie is well browned and center jiggles only slightly. Remove pie from oven and cool completely before cutting and serving.

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Bourbon Bread Pudding
with Boozy Caramel Sauce
Yield: About 8-10 servings

Bread Pudding:
1 1/4 cups Milk
1/4 cup Heavy whipping cream
5 Eggs
1/2 cup firmly-packed Light brown sugar
3 Tbsps Bourbon
2 tsps Vanilla extract
1/2 teaspoon Salt
12 large Croissants, cut into 1 in. cubes
(about 18 cups cubed)
1 cup Pecans, chopped

Sauce:
1/2 cup firmly-packed Light brown sugar
1/4 cup (1/2 stick) Butter
3-4 Tbsps Bourbon
2 Tbsps Heavy whipping cream
1/4 tsp Salt

Tools: 13 in. x 9 in. baking pan, large bowl, whisk, small saucepan, rubber spatula

Preheat oven to 350°F. Prepare 13 in. x 9 in. pan with vegetable pan spray. In large bowl, whisk together milk, cream, eggs, brown sugar, bourbon, vanilla and salt. Add cubed croissants and pecans; toss until evenly coated. Pour mixture into prepared pan. Bake 35-40 minutes or a toothpick inserted in the center comes out clean.

For sauce, in small saucepan, combine brown sugar, butter and bourbon. Bring to a boil, stirring constantly until sugar has dissolved. Cook 1 minute, then remove from heat. Stir in cream and salt. Serve sauce warm with bread pudding.

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Cranberry Walnut Tarts
Yield: About 3 dozen.

Crust:
2 cups All-purpose flour
3 Tbsps Sugar
1/4 tsp Salt
1 cup (2 sticks) cold Butter, cut into small pieces
1 pkg (8 oz) Cream cheese, cut into small pieces

Filling:
1/4 cup firmly-packed Dark brown sugar
1/4 cup Sugar
1/2 tsp ground Cinnamon
1 cup sweetened dried Cranberries, coarsely chopped
1/2 cup Orange marmalade or apricot preserves
1 cup Walnuts, chopped

Tools: Perfect Results Premium Non-stick Bakeware Large Air Insulated Cookie Sheet (16 x 14), Comfort Grip Star Cookie Cutter, electric mixer

Preheat oven to 325°F. In mixing bowl, combine flour, sugar and salt; mix well. Add butter pieces; beat with electric mixer until mixture resembles coarse meal. Add cream cheese; mix until a soft dough forms (do not over mix). Divide dough into two flat disks, wrap and refrigerate until chilled, about 30 minutes.

For filling, combine all ingredients in large bowl; mix well. Roll out dough on lightly floured surface to 1/8-in. thickness. Cut into star shapes using a 3 in. star cutter. Spoon 1 rounded teaspoon of the filling into center of each cut-out. Fold points of star in toward center, leaving filling exposed. Pinch dough around outside edge at all 5 seams. Space 11/2” apart on cookie sheet. Bake for 16-18 minutes or until bottoms of tarts are deep golden brown. Remove to cooling grids; cool completely.

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Dutch Apple Pie
Yield: 2 pies, 6-8 servings each

Pie Crust:
3 cups All-purpose flour
1/2 tsp Salt
1/2 lb. (2 sticks) Butter
1/3 cup solid Vegetable shortening
8-10 Tbsps cold Water

Filling:
8 large Granny Smith apples, sliced and skinned
1 cup Sugar
4 Tbsps All-purpose flour
4 tsps Cinnamon 

Topping:
1 cup Walnuts, chopped
2/3 cup All-purpose flour
2/3 cup Quick-cooking oats
1/2 cup Sugar
2 tsp Cinnamon
1/2 cup Butter

Tools:
9-inch pie pans (2),
2 large and 1 medium bowl
plastic wrap
rolling pin
cooling rack

Preheat oven 400°F. For the crust: In large bowl, stir flour and salt together. Using a pastry blender or fork, cut butter and shortening into flour until mixture resembles cornmeal. Add 8 tablespoons cold water and stir until mixture holds together in large clumps. Add additional water tablespoon by tablespoon if the dough is still dry. Divide dough into two discs, cover with plastic wrap and chill at least 1 hour. Once pie crust is chilled, roll each disc into a 14-in. circle, about 1/8 in. thick. Place in pie pans, pressing firmly into the sides and bottom of the pan.
For the filling: In a large bowl, combine sugar, flour and cinnamon. Add sliced and skinned apples to bowl and mix well to coat with mixture.

For the topping: Combine walnuts, flour, oats, sugar, cinnamon and butter until crumbly. Pour filling into each prepared crust. Sprinkle both evenly with topping. Bake 35-40 minutes or until filling is bubbly and streusel is crisp. If needed, cover pie loosely with aluminum foil during last 10 minutes to avoid over browning. Cool pies in pans on cooling rack at least 1 hour before serving.

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Pumpkin Cheesecake
Prep: 45 mins | Total Time: 2 hrs | Yield: 10 servings

Crust:
1 cup Graham cracker crumbs
3 Tbsps Sugar
1/4 cup (1/2 stick) Butter, melted

Filling:
1 cup solid pack canned Pumpkin
6 Eggs
1/4 tsp ground Nutmeg
1/2 tsp ground Cinnamon
1 cup Sugar
1 tsp Wilton Pure Vanilla Extract
3 pkgs (8oz. each) Cream cheese, softened

Topping:
1/2 cup Butter
3/4 cup firmly-packed light brown sugar
1 1/2 cups whole Pecans
1 cup Heavy whipping cream, divided
1/4 tsp Salt
2 Tbsps Powdered sugar

Tools: 9 inch springform pan, medium and large bowl, measuring spoon,
jelly roll pan, aluminum Foil

Preheat oven to 325°F. Prepare 9-in. springform pan with vegetable pan spray and wrap bottom of pan in heavy-duty aluminum foil. In medium bowl, stir together graham cracker crumbs and 3 tablespoons sugar. Stir in melted butter until combined. Press mixture into prepared pan. Bake for 10 minutes, remove from oven and cool.

For filling, beat cream cheese with electric mixer in large bowl until light and fluffy. Beat in pumpkin and eggs, one at a time. Beat in sugar, vanilla, cinnamon and nutmeg until mixture is smooth. Pour into cooled crust. Place cheesecake on jelly roll pan. Fill jelly roll pan with about 1/2 in. water. Bake 68 to 74 minutes or until center of cheesecake jiggles only slightly. Turn off oven and leave in oven with door closed 1 additional hour. Cool and refrigerate at least 4 hours or overnight.

For caramel pecan sauce, melt butter and brown sugar in a medium saucepan. Add 1/4 cup heavy cream, lower heat to medium, and gently boil 1 minute. Remove from heat; stir in pecans and salt. Cool slightly. To prepare whipped cream, in a large mixing bowl, whip remaining 3/4 cup heavy cream and powdered sugar on high speed with electric mixer until stiff peaks form. To serve, loosen edges of cheesecake from sides of pan before removing outer ring. Serve cheesecake with warm caramel pecan sauce and whipped cream. (Topping may be reheated over low to medium heat, if needed.)

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Cranberry Orange Bread
Yield: 4 mini loaves

3/4 cup Butter or margarine
1 1/2 cups Sugar
3 Eggs
1 Tbsp Baking powder
3/4 cup Milk
1 1/2 cups fresh or frozen Cranberries
3 cups All-purpose flour
2 1/4 tsps grated Orange peel
3/4 tsp Salt
3/4 cup coarsely Pecans , chopped
1 cup Confectioners' sugar
1 Tbsp, plus 1 tsp Orange juice

Tools: "Recipe Right" Non-Stick Mini Loaf Pan (4-cavity),
non-stick pan spray, large and small mixing bowls

Preheat oven to 350°F. Spray cavities lightly with vegetable pan spray. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; add milk. Combine flour, baking powder and salt. Add butter mixture; stir just until moistened. Fold cranberries, orange peel and pecans into batter.

Divide batter among the four cavities. Bake 25-30 minutes or until toothpick inserted in middle comes out clean. Cool on rack. Glaze breads when they are completely cool.

For orange glaze: Combine confectioners' sugar and orange juice in a small bowl; whisk until well blended. Drizzle over cooled loaves