~?~Pumpkin Dessert Recipes~?~?!
Thanks in advance! ?
Answers: Does anyone have any yummy pumpkin dessert recipes that they would be willing to share?
Thanks in advance! ?
Pumpkin Roll
3 eggs
1c. sugar
2/3 c pumpkin
3/4 c flour
1 t. baking powder
1 t. lemon juice
31/2 t. pumkin pie spice
1/2 t. salt
1 c. chopped pecans
powdered sugar
Beat eggs on high for 5 min.
Gradually beat in sugar. Stir in pumpkin and lemon juice.
Add flour,baking powder and pumpkin pie spice.
Spread in greased and floured and wax paper lined jelly pan.
Top with nuts.
Bake for 15 min. @ 350 degrees.
Turn onto a linen towel sprinkled with powdered sugar.
Roll up and let cool.
When cooled spread with cream cheese filling. Re-roll. Chill.
Cream Cheese Filling
1 C. powdered sugar
8 oz. cream cheese softened
4 T. butter
1/2 t. vanilla
Mix well and spread on pumpkin roll.
Happy Thanksgiving! I hope this is what you were looking for! :)
I love to mix up pumpkin puree with a can of sweet and condensed milk, pumpkin pie spice, a couple eggs and put in custard cups and bake at 350 until toothpick comes out clean. Makes a great crustless pumpkin pie or custard if you add a shot of milk to the mix.
Pumpkin Cheesecake
16 servings
Prep: 35 minutes
Bake: 1 hour 10 minutes
Cool: 1 hour 45 minutes
Stand: 1 hour 45 minutes
Ingredients
1-1/2 cups zwieback crumbs (about 17 crackers) or 1-1/2 cups graham cracker crumbs (about 20 squares)
1/3 cup sugar
3 tablespoons butter (no substitutes), melted
2 8-ounce packages cream cheese, softened
1 cup half-and-half or light cream
1 cup canned pumpkin
3/4 cup sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 eggs
1 8-ounce carton dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
Directions
1. Preheat oven to 325 degree F.
2. For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.
3. For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
4. Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
5. Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more.
6. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Makes 16 servings.
That Pumpkin Stuff--Pumpkin Dessert:
Ingredients:
1 (16 ounce) can pumpkin, not pumpkin pie mix
1 (5 ounce) can evaporated milk
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup butter, melted
1 (18 ounce) Duncan Hines butter recipe cake mix
2 cups pecans, chopped
Directions:
1.Mix the pumpkin, evaporated milk, sugar, cinnamon and nutmeg together, blending well.
2.Spread this mixture in the bottom of a well-greased 13 X 9 inch baking dish.
3.Sprinkle the dry cake mix over the pumpkin mix, breaking up any clumps.
4.Add one cup chopped pecans over this mixture and then pour the melted melted butter over the cake mix and pecans.
5.Bake 50-60 minutes at 350 degrees until the top is a light golden brown and the middle is set.
6.COOL COMPLETELY.
Topping:
1.Once the cake is cooled, in a separate bowl, mix the cream cheese and powdered sugar until well blended.
2.Then mix in the Cool Whip. This mixture will be fairly thick.
3.Spread the topping over the cooled cake and sprinkle with the remaining chopped pecans.
4.Keep refrigerated.
Here are some, the first is my fave, and always a hit....
Pumpkin Gooey Butter Cakes Recipe
courtesy Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Mary Lee's Pumpkin Spice Cake With Cream Cheese Frosting
The Washington Post, October 24, 2007
Ingredients:
For the cake
2 cups flour, plus more for the pans
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup vegetable oil
4 extra-large eggs, at room temperature, lightly beaten
2 cups pumpkin puree (canned)
1/2 cup (scant) chopped walnuts (optional)
1/2 cup golden raisins
For the frosting
15 tablespoons (1 7/8 sticks) unsalted butter, just softened
2 1/3 cups low-fat cream cheese, just softened (do not use nonfat)
5 1/3 cups confectioners' sugar, sifted, plus more as needed
1 tablespoon vanilla extract, or more to taste
Directions:
For the cake: Preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans, then line the bottoms with wax or parchment paper and flour the sides.
Sift together the flour, sugar, baking powder, baking soda, spices and salt on a sheet of wax paper; set aside.
In a measuring cup, melt the butter in the microwave on low, then add the oil.
In a large bowl, whisk together the eggs with the pumpkin puree until well combined. Gradually add the oil-butter mixture, whisking until light and fluffy. Gradually whisk in the dry ingredients in 3 or 4 additions, incorporating well after each addition. Add the nuts, if using, and the raisins. Divide the batter evenly among the pans, smoothing the tops and gently shaking the pans to level the batter. Bake for 23 to 25 minutes, until lightly browned and a tester inserted into the center of the layer comes out clean. Let the layers cool for 10 minutes in the pans before turning them out on wire racks to cool completely (for about 1 hour).
Meanwhile, make the frosting: In the bowl of a stand mixer on medium speed, combine the butter and cream cheese and beat for 1 to 2 minutes, until well blended. Reduce the speed to low and gradually add the confectioners' sugar; beat for a minute or so until the mixture is smooth, scraping down the sides of the mixer as needed. Add the vanilla extract and beat just until incorporated. The frosting should be thick, lightened and creamy. Cover and refrigerate for 1 hour.
To assemble: Place the layers top (domed) side down; do not trim. Starting with the bottom cake layer, spread a generous dollop of frosting over it, then add a second cake layer and repeat with more frosting. Top with the third cake layer, then spread a very thin layer of frosting on the sides and top of cake, thus creating a crumb coat. Cover with a cake dome and refrigerate for at least 1 hour. Cover and refrigerate the remaining frosting.
When the crumb coat has chilled, frost the sides and top of the cake, reserving about 3/4 cup of the frosting. To that reserved frosting add sifted confectioners' sugar as needed (about 1/3 cup total) to create a fairly thick mixture. Transfer to a piping bag or place in a resealable plastic food storage bag and snip off a corner of the bag. Pipe a decorative border of frosting around the base and top edge of the cake. Cover with a cake dome and refrigerate until ready to serve.
Bourbon Pumpkin Pie with Pecan Streusel
from: Food and Wine
MAKES ONE 10-INCH PIE
Ingredients
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1/2 cup pecans halves
1 1/4 cups canned pumpkin puree
3 large eggs, separated
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup milk
1/4 cup bourbon
1 Flaky Pie Shell
directions
Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
Pumpkin Pie Bars
1 1/3 C Flour 1/2 C Brown Sugar
3/4 C Sugar 3/4 C Butter
1 C Oats 1/2 C Chopped Nuts
8 oz. Cream Cheese 3 eggs
1 can (15 oz.) pumpkin 1 Tbsp. Pumpkin Pie Spice
Mix Flour, Brown Sugar, 1/4 cup of the regular Sugar in bowl, cut in butter with pastry blender until crumbly. Stir in oats and nuts. Reserve 1 Cup of the oat mixture; press remaining mixture onto bottom of 13x9 pan. Bake 15 min at 350.
Beat cream cheese, 1/2 C sugar, eggs, pumpkin and spice in bowl with mixer pour over crust. Sprinkle with reserved crumbs. Bake 25 min. Cool Completely before cutting. Store in refrigerator. These are great!
1 cup of pumkin jucie 1 cup of LOL.iNG
This is very good. It is a cake with a shortbread crust and a pumpkin pie filling with the Streusel topping.
STREUSEL PUMPKIN DESSERT
Crust:
1 1/2 c flour
1/4 c sugar
1/4 c powdered sugar
1/2 c cold butter
Streusel Topping:
1/4 c brown sugar
2 T flour
1 tsp cinnamon
2 T cold butter
1 c chopped pecans
Filling:
1 large can pumpkin (not pumpkin pie filling)
1 c sugar
1/3 c brown sugar
1/4 c cornstarch
3 tsp cinnamon
1 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
2 (12 oz) cans evaporated milk
4 eggs
Whipped cream - for garnish (optl)
cinnamon - for garnish (optl)
Crust: Combine flour and sugars. Cut in butter until crumbly. Press into a sprayed 13x9" pan. Bake in preheated 350o for 15-20 minutes or until very lightly browned.
Streusel topping: In a small bowl combine brown sugar, flour and cinnamon. Cut in the butter until crumbly. Stir in pecans. Set aside.
Filling: Combine sugars, cornstarch and seasonings. Gradually beat in the pumpkin, milk and eggs until smooth. Pour over the crust. Sprinkle with the Streusel topping. Bake in preheated 350o oven for 55-65 minutes or until a knife comes out clean in the cneter. Cool on a rack. Cover and refrigerate overnight to meld. Garnish with the whipped cream and additional cinnamon if desired.
Ok this recipe is incredible! Just use butter instead of shortening, double the nutmeg, add 1/4 t ground cloves, and I omitted the raisins and nuts because of allergies. They didn't last a day at my house!
http://allrecipes.com/Recipe/Pumpkin-Coo...