What are some good pumpkin dessert ideas BESIDES pumpkin Roll?!
What are some good pumpkin dessert ideas BESIDES pumpkin Roll?
Answers:
I don't have a recipe but my sister-in-law made Pumpkin Cheesecake last year during the holidays & it was awesome!
Pumpkin cookies or pumpkin fudge
pumkin pie
How about a luxurious recipe for pumpkin pie:
http://www.gourmet-food-revolution.com/t...
Enjoy!
Pumpkin pie or pumpkin home made ice cream.
This is sooo good! We are having it this year instead of pumpkin pie for Thanksgiving dessert. It has also been used in a trifle...
Pumpkin Pudding With Candied Ginger Whipped Cream
http://www.recipezaar.com/144020...
Pumpkin bread or pumpkin cheesecake bars.
This is a wonderful recipe for pumpkin pie. Everyone who has hated pumpkin pie in the past ends up eating this pie for some reason. You will want to make more than one. Very easy for someone to make.
Sensational Double Layer Pumpkin Pie
Makes about 6
4 Ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling -- (16 oz)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 Teaspoon ground cloves
Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.
Be sure to use the INSTANT pudding. When I finish my pie, I take to plastic cover that comes on the pie crush, turn it over and place on pie. It gives it a nice cover, keeping it from spilling if I am transporting it anywhere else.
My mom makes these things called Pumpkin Empanadas... it's basically like a pie dough, filled with pumpkin pie filling (you know, basic pumpkin with cinnamon & egg concoction)... you cut the pie crust into small circles and drop a spoonful of the pumpkin into the middle... fold it over (think taco) and reinforce the edges with a fork... brush with an egg wash and bake (oh! don't forget to puncture the top with the fork so it can brethe... or something... just don't forget that part) and bake! They are soooooooooooo good! I think empanadas are Argentinian food, but this is totally not ethnic and it's like pumpkin pie, but softer.
Pumpkin Pie Squares
1 yellow cake mix (1 Cup reserved)
12 cup melted butter
1 egg
3 cups pumpkin pie mix, seasoned
2 eggs
2/3 cup canned milk
Reserved cake mix
1 tsp cinnamon
1/4 cup butter
Grease 9X13 pan. Combine cake mix, butter and egg and press into pan. Prepare filling by beating until smooth. Pour over "crust". Mix reserved cake mix, cinnamon and butter and sprinkle over filling.
Bake at 350F for 45-50 min or until passes knife test
Pumpkin bread, pumpkin cookies, pumpkin pie, pumpkin, pumpkin cake, pumpkin ice cream.
pumpkin pie or make a pie half cheesecake and half pumpkin (delicious)
PUMPKIN CHEESECAKE
CRUST
1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
CHEESECAKE
1/4 cup all-purpose flour
2 tsp pumpkin pie spice
2 tbsp brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 pkgs (8 oz ea) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
1. heat oven to 325. In small bowl, mix cracker crumbs, 2 tbsp granulated sugar and melted butter. In greased springform pan press crumb mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust 8-10 minutes or until set. Cool 5 minutes at room temp.
2. In small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. Beat in eggs, one at a time, on low speed just until blended . Gradually beat in pumpkin mixture until smooth. Pour over crust.
3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 mins. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refridgerate at least 6 hours or overnight.
4. Run knife around edge of pan to loosen cheesecake. Carefull remove side of pan before cutting cheesecake. Store cheescake covered in refrigerator.
16 servings
Serve with whipped topping