Pumpkin dessert recipe?!
Pumpkin dessert recipe?
I would like to make a special pumpkin dessert for my church harvest pot luck, Can you suggest any?
Answers:
Here's a couple really yummy and easy recipes. Hope you enjoy them :)
Spicy Pumpkin Cake with Chocolate Chunks
1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sugar
PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.
MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve
Pumpkin Streusel Dessert Squares
1 pkg. (9.2 oz.) JELL-O No Bake Pumpkin Style Pie
1 cup PLANTERS Walnut Pieces, toasted, finely chopped
5 Tbsp. margarine or butter, melted
2 Tbsp. sugar
2-1/2 cups cold milk
LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix, walnuts, margarine and sugar until well blended. Remove 1/2 cup of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of prepared pan.
BEAT milk and Filling Mix in large bowl with electric mixer on low speed 1 min. Pour over crust. Sprinkle with the reserved 1/2 cup crumb mixture.
REFRIGERATE at least 1 hour or until firm. Lift dessert from pan, using foil handles, before cutting into squares to serve. Store leftover dessert in refrigerator.
Pumpkin Mousse Trifle
42 NILLA Wafers, divided
1 pkg. ( 8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) pumpkin
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 cup Autumn Spiced Nuts
ARRANGE 32 of the wafers on bottom and up side of 2-1/2-qt. serving bowl; set aside. Beat cream cheese and pumpkin in medium bowl with electric beater on medium speed until well blended. Add vanilla and spice; mix well.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 1-1/2 cups of the whipped topping. Add cream cheese mixture; stir until well blended.
SPOON half of the pudding mixture into prepared bowl; top with the remaining wafers. Cover with layers of the remaining pudding mixture and remaining 1/2 cup whipped topping. Sprinkle with the Autumn Spiced Nuts. Store leftover dessert in refrigerator.
Pumpkin Pie Bars
1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
Four Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.
Pumpkin Dessert Dip
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.
SERVE with assorted fruit and NABISCO Cookies.
Pumpkin Swirl Cheesecake *my favorite!*
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
Creamy Two Layer Pumpkin Pie
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 Tbsp. cold fat free milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
1 cup cold fat free milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
BEAT Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
Source(s):
www.kraftkitchens.com
This recipe is absolutly fabulous.
Libby's? Pumpkin Roll
Estimated Times:
Preparation - 45 min | Cooking - 13 min | Cooling Time - 1 hrs refrigerating | Yields - 10
Ingredients:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S? 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)
Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
WENDY's PUMPKIN CAKE ROLL:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped
Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract
In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts.
Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.
PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.
An easy Pumpkin pie. Ok so I'm a traditionalist. But this is so good and easy. Also low in sodium. You don't need to use a blender. A large spoon will work just fine. This recipe is so easy my 4 yr old granddaughter can make it by herself if I get the ingredients out for her. She made it for the family dessert tonight.
Either make or buy an uncooked deep pie crust shell. Or bake in glass pie pan without crust. But if you do it without crust spray pan with non-stick spray like Pam
Preheat oven at 400 degrees
1 15 oz canned pumpkin (do not use pumpkin pie mix)
3/4 cup white sugar
1/4 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all spice
1 teaspoon unbleached flour
2 medium eggs, lightly beaten
1 12oz can of evaporated milk
2 tablespoons water
1/2 teaspoon vanilla extract
Combine pumpkin, sugar, spices, and flour together in large mixing bowl. Add beaten eggs and mix well. Add evaporated milk, water and vanilla and mix well. Using clean spoon, take small taste of mixure. If it tastes like pumpkin pie stop. Sometimes I add small additional amounts of cinnamon, all spice or nutmeg to it esp if step daughters or granddaughter are making it.
Pour into prepared dish. Bake for 45 to 50 minutes or until knife comes out clean in center of pie. Sometimes it takes a little longer than 50 minutes but don't worry. Just check it every 2 to 5 minutes after the 50 minute mark. After you take it out of oven, let it set for 10 or 15 minutes to cool a little.
You can top with nondairy whipped cream if you want or leave plain.
Enjoy. My family loves it.
Luscious Four-Layer Pumpkin Cake
Recipe Rating:
Prep Time: 20 min
Total Time: 1 hr 42 min
Makes: 16 servings, one slice each
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS
Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make two layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into two layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.
INGREDIENTS:
1 cup cooked mashed or canned pumpkin
2/3 cup light brown sugar, packed
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
2 slightly beaten egg yolks
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup soft bread crumbs
1 1/2 cups milk
2 tablespoons melted butter
2 egg whites, stiffly beaten
PREPARATION:
Combine pumpkin, sugar, spices, egg yolks, and salt; stir in walnuts, bread crumbs, milk, and butter. Fold in egg whites. Turn into individual baking dishes or custard cups. Set dishes in a pan of hot water.
Bake at 350° for 1 hour, or until a knife inserted in center comes out clean. Serve with whipped cream or whipped topping.
INGREDIENTS
1 medium sugar pumpkin, seeded and cubed
2 cups white sugar
1 cup coconut milk
1 teaspoon ground cardamom
DIRECTIONS
Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.
try any one of this
this has replaced pies at my familys Thanksgiving dinner =)
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour
Filling
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla
In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. !Cake cooks fast so watch carefully to avoid burning the edges!
While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
Turn hot cake onto the towel.
Remove waxed paper. Trim off burnt or crusty edges.
Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
cake cuts best when still slightly frozen.
pumpkin dip
1 16 oz. cool whip thawed
1 5 oz. package instant vanilla pudding
1 15oz. can solid pack pumpkin
1 teaspoon pumpkin pie spice
in large bowl mix every thing except the cool whip. mix well then fold in the cool whip chill at least 1 hour or until serving time
serve with graham cracker sticks I like the chocolate, vanilla wafer cookies or ginger snaps all are good.
Pumpkin Cake Roll
INGREDIENTS:
* 3 eggs
* 1 cup granulated sugar
* 2/3 cup pumpkin puree
* 1 teaspoon lemon juice
* 3/4 cup flour
* 1 teaspoon baking powder
* 1 1/2 teaspoons cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 cup finely chopped pecans
* confectioners' sugar
* .
* Filling:
* 1 1/2 cups confectioners' sugar
* 8 ounces cream cheese, softened
* 4 tablespoons butter
* 3/4 teaspoon vanilla
* milk or cream as needed
PREPARATION:
In a mixing bowl beat eggs on high speed of electric mixer; gradually beat in sugar, beating until light and lemon colored. Stir in the pumpkin and lemon juice.
In a separate bowl, sift together the flour, baking powder, spices, and salt.
Fold flour mixture into the pumpkin batter. Spread in a generously greased and floured 10x15-inch jelly roll pan. Top with the chopped pecans. Bake in a preheated 375° oven for 15 minutes, or until cake bounces back when touched lightly with finger. Turn cake out onto a clean dish towel which has been generously sprinkled with powdered sugar. Starting at narrow end, roll towel and cake up together; cool. Unroll.
Combine the 1 1/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat until smooth, adding milk or cream if mixture is too stiff. Spread over the cooled cake and roll up. Chill. Makes 10 to 15 servings, depending on thickness of slices. This pumpkin cake roll freezes well.