Translation
Q&A: Pumpkin Dessert RECIPES?
Question by S i r i: Pumpkin Dessert RECIPES?
looking for pumpkin dessert recipes that are NOT pie…
Best answer:
Answer by falloutgirl1542
pumpkin bread
Add your own answer in the comments!
You might also like:
- Easy Gourmet Dessert Recipes : Lemon Zest Pizzelles Italian Dessert Recipe
- What are some good sugar-free dessert recipes?
- Q&A: What are some delicious, easy to make Thanksgiving dessert recipes?
- Pumpkin Dessert Recipes
- Q&A: Can someone please give me a recipe for a pumpkin dessert? Preferrably not having to cook it…?
best pumpkin dessert in the world!!!
ginger pumpkin cheesecake
ingredients:
1 gingersnap crumb crust, baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger
8 oz cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-oz can)
preparation:
Make gingersnap crumb crust and reserve.
Put oven rack in middle position and preheat oven to 350°F.
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
Makes 8 servings.
I could list the entire recipes, but it would take up too much space.
Do a web search for Pumpkin Trifle and Pumpkin Fudge!!
Two of my all time favs!!! Always a hit.
`
**pumpkin bars***
INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
4 eggs
2 cups canned pumpkin
2 teaspoons baking soda
DIRECTIONS
Preheat oven to 350 degrees F. Grease two 9 x 13 pans.
Mix all ingredients until well blended.
Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting
****pumpkin cookies****
INGREDIENTS
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar
DIRECTIONS
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners’ sugar and vanilla. Spread over warm cookies.
This is soooooooo delicious. A family favorite.
YUMMY PUMPKIN CAKE
2- 15 oz. cans of pumpkin
1- 12 oz. can evaporated milk
2 tsp. cinnamon
1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
4 eggs
1 1/2 cups Sugar
1/2 tsp. nutmeg
1 cup melted butter
1 cup nuts
Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13″x9″x2″ pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350′ for one hour- no longer. Cool. Serve with Cool Whip.