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10 Easy to Prepare Pumpkin Desserts




1. PUMPKIN DUMP CAKE is an EASY recipe that will quickly become your go-to fall dessert! It’s made with yellow cake mix, which is a great shortcut.

Ingredients:

1 (15 ounce) can pure Pumpkin

1 (10 ounce) can Evaporated Milk

1 cup light brown sugar

3 eggs

3 teaspoons pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter melted

1 cup coarsely crushed graham crackers or pecans

1/2 cup toffee bits (optional)

Instructions

Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.

Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve warm or at room temperature.


2.NO BAKE PUMPKIN PIE BITES


Ingredients

1 cup raisins

½ cup pecans or cashews

⅓ cup pumpkin puree

¼ cup unsweetened coconut flakes

2 teaspoons vanilla

1 teaspoon pumpkin pie spice or:

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves


Instructions

Place raisins in a bowl and cover with hot water. Let them soak for 10 minutes, and drain.

In a food processor, place raisins and pecans or cashews, until they are finely ground and have formed a paste. Then add pumpkin puree, coconut flakes, vanilla, and pumpkin spice (or cinnamon + nutmeg + cloves).

Pulse a few times until combined. Remove food processor base and refrigerate for 30 minutes.

Using your hands, for dough into 16 small balls. Refrigerate in an airtight container to store and enjoy.


3. Easy Pumpkin Cheesecake Cups

Pecan & Graham Cracker Topping

2 graham crackers (1sheet), broken into 1″ pieces*

¼ teaspoon pumpkin spice blend

⅓ cup pecan halves

Cheesecake Mousse

6 ounces cream cheese, at room temperature, cut into 1” cubes

½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt)

¼ cup maple syrup or honey

1 teaspoon vanilla extract

Pumpkin Mousse

1 can (15 ounces or 1 ⅞ cups) pumpkin purée (I recommend Libby’s or Whole Foods 365 brand)

½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt)

2 ounces cream cheese, at room temperature

¼ cup maple syrup or honey

1 tablespoon pumpkin spice blend

½ teaspoon vanilla extract

Pinch of salt


INSTRUCTIONS

First, make the pecan and graham cracker topping: Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes. Transfer the pecans to a food processor and add the broken graham crackers and pumpkin spice blend.

Process the mixture for about 10 seconds, until the pecans and grahams are broken into tiny pieces (you may need to break up a few persistent pieces between your fingers, to avoid turning the mixture into nut butter). Transfer the mixture to a bowl and wipe out the food processor with a clean tea towel for the next step.

To make the cheesecake mousse: In the food processor, combine the cream cheese (6 ounces of it), yogurt, maple syrup and vanilla extract. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl. It’s ok if a bit of it remains in the food processor for the next step.

To make the pumpkin mousse: In the food processor, combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary.

To assemble, transfer about 2 ounces (¼ cup) of the pumpkin purée to each of your 8 cups. Top each with about 1 ounce (2 tablespoons) of the cream cheese mixture—you might have a bit leftover; just divide it between the cups. Top each with about 1 tablespoon of the pecan and graham cracker topping.

Serve immediately, or better yet, cover and refrigerate for later (they’ll thicken up somewhat over time, which I like—they’ll keep for up to 2 days in the fridge).



4. Ingredient Pumpkin Muffins Recipe

Ingredients 1 cake mix (any flavor works, but chocolate is our hands down favorite!) 1 can pumpkin or 2 cups mashed cooked pumpkin

Instructions Beat the ingredients together with an electric mixer until smooth. (It will be really thick.) Add 1 cup mini chocolate chips and stir. Line muffin tins with paper muffin cups and spray with non-stick spray. Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.) Bake at 350 degrees for around 20 minutes. Cool and frost if desired. My family likes them just as they are when they are hot from the oven. Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips. I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point. This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.


5.Pumpkin Frosting Pie

Ingredients 1 can vanilla frosting 1 (15oz.) can pumpkin 1 cup sour cream 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves 1 small carton of whipped topping 1 graham cracker crust that has a little cinnamon and nutmeg added to it

Instructions Mix everything but whipped topping and crust. Then fold in topping and pour it all into crust. Chill.


6.Pumpkin Pie Dip Recipe

Ingredients 1 (8 oz.) package cream cheese, softened 2 cups powdered sugar 1 cup canned pumpkin 1/2 cup sour cream 1 tsp. ground cinnamon 2 tsp. pumpkin pie spice 1/2 tsp. ground ginger 1/2 container of frozen whipped topping, thawed

Instructions Beat cream cheese and sugar until smooth. Add pumpkin, sour cream, and spices. Mix. Fold in the whipped topping. Store in the refrigerator. Serve with cinnamon graham crackers, apples or gingersnaps.


7.Creamy Pumpkin Cupcakes Recipe

Ingredients 1 pkg. spice cake mix 1 (3.4 oz) pkg. vanilla instant pudding 1 cup canned pumpkin 1 (8 oz.) pkg. cream cheese 1/4 cup sugar 1 egg

Instructions Mix cake mix as directed on package. Add dry pudding and pumpkin. Mix well. Pour into 24 paper lined muffin cups. Beat cream cheese, sugar and egg together and drop a spoonful into the center of each cupcake. Swirl gently with a spoon. Bake at 350° for 18-21 minutes.


8.Roasted Pumpkin Seeds

Ingredients pumpkin seeds* salt or seasoned salt

Instructions Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.


9.Pumpkin Smoothies Recipe

Ingredients 1/2 cup pumpkin 3/4 cup milk or vanilla yogurt 1/4 tsp. cinnamon 1/8 tsp. nutmeg 2 tsp. brown sugar 4 ice cubes whipped cream (optional) sprinkles (optional)

Instructions Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.


10. Pumpkin Baked Oatmeal (my favorite)


INGREDIENTS

2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)

1/2 cup pecan pieces (or chopped pecans)

1 teaspoon baking powder

2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoonground nutmeg)

1/2 teaspoon kosher salt

1 cup pumpkin puree

1 3/4 cups milk of choice (dairy, almond or oat)

6 tablespoons pure maple syrup

2 tablespoons coconut oil, melted and cooled to room temp

1 tablespoon pure vanilla extract

For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*


INSTRUCTIONS

Preheat the oven to 375 degrees Fahrenheit.*

Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.

Dump the dries into the prepared pan.

In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.

Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.

Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.



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Corralling The Campbell's est. 14

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