This is my aunts go to recipe, such to the extent that now I just call it her stuffing. She normally makes these in muffin cups, "stuffin' muffins", and they develop a perfect crispy shell all over that you can't get in a pan. You can adjust this recipe based on your preferences– my aunt always adds sausage. Her stuffing is always what I look forward to eating around Thanksgiving, yet now I have no excuse to wait till November rolls around to eat her stuffing – I can make it

Crust: 1 1/4 cups (155 grams) all-purpose flour 1 1/2 teaspoons (6 grams) granulated sugar 1/2 teaspoon (3 grams) fine sea or table salt 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed Filling: 6 tablespoons unsalted butter 1 cup packed dark brown sugar 3/4 cup golden syrup A pinch or two of sea salt 2 cups (225 grams) pecan halves 1 teaspoon apple cider vinegar 1 tablespoon bourbon

The perfect combination of pumpkin pie and cheesecake to satisfy all your pre-thanksgiving desires. What you need: Makes 1 9-inch cheesecake Crust 1 1/4 cup graham crackers & ginger snaps crumbs 1 teaspoon pumpkin pie spice 1/4 cup melted butter Pumpkin cheesecake filling 2 packages (8 oz each) cream cheese , room temperature 1/3 cup granulated sugar 2 tablespoons heavy cream 1 egg 1 cup (8 oz) canned or homemade pumpkin puree 1/3 cup brown sugar 1/2 teaspoon pumpkin pie spi