Can someone share me your country favourite "Pumpkin Dessert" recipe?!


Question: I'm looking for a homemade "Pumpkin Dessert" recipe that using not too many ingredients. Very quick & easy to make... and don't forget to let me know where you're from too!! Thanks!! :)


Answers: I'm looking for a homemade "Pumpkin Dessert" recipe that using not too many ingredients. Very quick & easy to make... and don't forget to let me know where you're from too!! Thanks!! :)

1 lg. can pumpkin filling
3 eggs, beaten
3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1 c. evaporated milk

Mix together in the order listed above. Bake in glass dish or custard cups at 350 degrees for 45 minutes or until toothpick inserted into dessert comes out clean.

Let me know how it turns out for you, if you decide to use the recipe.

From San Jose, Ca (currently living in Ireland)
Hopefully this is simple enough. Enjoy!!

All the best,
alingap

DELICIOUS PUMPKIN DESSERT

Crust ingredients:
2-1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter, melted

First layer:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk

2nd layer:
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2-1/2 teaspoons pumpkin pie spice
2 cups whipped topping (Cool Whip works fine)

Directions:
In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 325° for 10 minutes. Cool.

In a large mixing bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the cooled crust.

In another large mixing bowl, whisk milk and pudding mix for 1 minute. Add the pumpkin, and pie spice; whisk until well blended.
Fold in whipped topping.
Spread over the cream cheese layer. Refrigerate for at least 3 hours.
Cut into squares; garnish with whipped cream, or Cool Whip, if desired.
Yield: 12-15 servings.

I'm from the united states I steam my own pumpkin and measure
It and freeze it. I make pumpkin custard it is the same measurements as the pie but you put in in a pan of water and steam it. it the oven.

PUMPKIN - ICE CREAM DESSERT

Graham cracker crust, pressed into 9 x 13 inch pan
1 pt. (2 c.) softened chocolate, chocolate marble, or vanilla ice cream
1 sm. can pumpkin
1 c. sugar
1/2 tsp. each cinnamon, ginger, nutmeg
1 1/2 c. tiny marshmallows
8 oz. container Cool Whip

Mix all ingredients and pour them over graham cracker crust. Place the dessert in the freezer until you are ready to serve the dessert. It is best to make the dessert the day before serving.

Pumpkin Scones!

I'm from Melbourne, Australia, and these measurements are in metric, so hopefully you can work them out!

INGREDIENTS


2? cups self-raising flour
? teaspoon mixed spice
30g cold butter, chopped
1 cup cold mashed pumpkin
? cup brown sugar
1 egg, beaten
Butter and honey, to serve



METHOD




Preheat oven to very hot, 220°C. Lightly grease a scone tray.

Sift flour and spice together into a large bowl. Add butter. Rub in lightly using fingertips.

Make a well in centre of dry ingredients. Add pumpkin, sugar and egg.

Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 rounds (I find you can use the top of a small glass to do this and they come out perfectly)

Place close together on tray. Bake for 12-15 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with butter and honey.



Top tips



Dust surfaces with the same flour as in recipe.

Left-over dough can be lightly kneaded and rolled for extra scones — these will be slightly tougher and harder than the first batch due to extra handling of dough.



They're amazing with jam and cream :)

4 oz. package Cream Cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 small tub (8 oz.) Cool Whip, thawed
1 graham cracker piecrust

1 can Pumpkin
1 cup milk
2 small packages of instant vanilla pudding
1 ? teaspoon pumpkin pie spice

Directions:
1. Mix cream cheese, 1 tablespoon milk and sugar with wire whisk in a large bowl until well blended.
2. Fold in ? of Cool Whip into cream cheese mixture.
3. Spread mixture in piecrust.
4. Pour 1 cup milk into large mixing bowl and add remaining ingredients, beating with wire whisk until blended (mixture will be thick).
5. Spread pumpkin mixture over cream cheese mixture in crust.
6. Refrigerate 4 hours or until set.
7. Top with remaining Cool Whip before serving.

Chocolate Pumpkin Muffins

1 1/2 c All purpose flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Milk
1/2 c Solid pack pumpkin
1/4 c Melted butter
1 Egg
6 oz Semi sweet chocolate chips
1/4 c Finely chopped nuts

Instructions:
Preheat oven to 400. In large bowl combine flour, sugar, baking powder,
cinnamon, and salt; make a well in the center. In a small bowl, combine
milk, pumpkin, butter and egg; add to well in flour mixture. Add chocolate
chips; stir until dry mixture is moistened. Spoon mixture into greased
muffin cups, filling each 3/4 full. Sprinkle 1 tsp. nuts over each muffin.
Bake at 400 for 18-20 minutes. Cool 5 minutes; remove from pans, completely
cool on racks. This recipe makes 12.



from WA





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