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Pumpkin Desserts
All of our Pumpkin Recipes use either solid-pack pumpkin puree or pumpkin pie filling; both of which you will purchase canned. Just be careful to use the
product that is called for in the recipe. Solid-pack pumpkin, or pumpkin puree, is 100% pure pumpkin with no salt, no sugar, no flavorings or colorings added.
Pumpkin pie filling contains pure pumpkin and a blend of traditional spices and sugar; it has a more fluid consistency. Check the label when purchasing.
product that is called for in the recipe. Solid-pack pumpkin, or pumpkin puree, is 100% pure pumpkin with no salt, no sugar, no flavorings or colorings added.
Pumpkin pie filling contains pure pumpkin and a blend of traditional spices and sugar; it has a more fluid consistency. Check the label when purchasing.
| Pumpkin Cheesecake |
RECIPES
Pumpkin Cheesecake
Pumpkin Cupcakes with Cream Cheese Icing
Pumpkin Cheesecake Swirled with Frangelico
Cream Puffs with Pumpkin Custard Filling
Pumpkin Pudding (Gluten-free)
Pumpkin-Pecan Tarts
More Pumpkin Desserts
Pumpkin Cheesecake
Pumpkin Cupcakes with Cream Cheese Icing
Pumpkin Cheesecake Swirled with Frangelico
Cream Puffs with Pumpkin Custard Filling
Pumpkin Pudding (Gluten-free)
Pumpkin-Pecan Tarts
More Pumpkin Desserts
Pumpkin Cheesecake
(Makes one 8-inch cheesecake)
Crust:
1-1/2 cups finely ground gingersnap cookies
1 tablespoon sugar
4 to 5 tablespoons unsalted butter, melted
Cheesecake Filling:
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound cream cheese, room temperature
3 eggs
1 teaspoon vanilla extract
1 cup solid-pack pumpkin
Topping:
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup sugar
Garnish:
Coarsely chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F.
Butter an 8-inch springform pan.
Wrap the bottom of the pan with foil to catch any drips.
Place one oven rack in the center of the oven and one at the lowest position.
To make the crust:
In a bowl, combine the ground gingersnaps, sugar, and melted butter.
Press the mixture onto the bottom of the prepared springform pan.
Refrigerate while you make the cheesecake filling.
To make the cheesecake filling:
In a small bowl, combine the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
In another bowl, use an electric mixer to beat the cream cheese until smooth.
Add the sugar/spice mixture and beat until smooth and creamy, about 2 minutes.
Add the eggs, one at a time, beating after each addition.
Add the vanilla and pumpkin puree; beat until well combined.
Pour the filling over the gingersnap crust.
Place a baking dish, filled halfway with hot water, on the bottom shelf of the oven.
Place the cheesecake on the center rack.
Bake the cheesecake for 30 minutes.
Reduce the oven temperature to 325 degrees F. and continue to bake for another 15 to 20 minutes.
The edges of the cheesecake should look done but the center will still be wet and soft.
Remove from the oven to add the topping but do not shut off the oven.
To make the topping:
Prepare the topping while the cheesecake is baking.
Whisk together the sour cream, vanilla, and sugar.
Pour the mixture over the top of the baked cheesecake.
Use a spoon to spread it evenly over the top and almost to the edge of the cake.
Return the cheesecake to the oven and bake about 8 minutes to set the topping.
Remove the cheesecake from the oven and place on a wire rack.
Loosen the cake by running a sharp knife around the inside edge of the pan.
Allow the cake to cool completely.
Top with chopped nuts, if desired.
Cover and refrigerate at least 8 hours before serving.
(Makes one 8-inch cheesecake)
Crust:
1-1/2 cups finely ground gingersnap cookies
1 tablespoon sugar
4 to 5 tablespoons unsalted butter, melted
Cheesecake Filling:
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound cream cheese, room temperature
3 eggs
1 teaspoon vanilla extract
1 cup solid-pack pumpkin
Topping:
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup sugar
Garnish:
Coarsely chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F.
Butter an 8-inch springform pan.
Wrap the bottom of the pan with foil to catch any drips.
Place one oven rack in the center of the oven and one at the lowest position.
To make the crust:
In a bowl, combine the ground gingersnaps, sugar, and melted butter.
Press the mixture onto the bottom of the prepared springform pan.
Refrigerate while you make the cheesecake filling.
To make the cheesecake filling:
In a small bowl, combine the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
In another bowl, use an electric mixer to beat the cream cheese until smooth.
Add the sugar/spice mixture and beat until smooth and creamy, about 2 minutes.
Add the eggs, one at a time, beating after each addition.
Add the vanilla and pumpkin puree; beat until well combined.
Pour the filling over the gingersnap crust.
Place a baking dish, filled halfway with hot water, on the bottom shelf of the oven.
Place the cheesecake on the center rack.
Bake the cheesecake for 30 minutes.
Reduce the oven temperature to 325 degrees F. and continue to bake for another 15 to 20 minutes.
The edges of the cheesecake should look done but the center will still be wet and soft.
Remove from the oven to add the topping but do not shut off the oven.
To make the topping:
Prepare the topping while the cheesecake is baking.
Whisk together the sour cream, vanilla, and sugar.
Pour the mixture over the top of the baked cheesecake.
Use a spoon to spread it evenly over the top and almost to the edge of the cake.
Return the cheesecake to the oven and bake about 8 minutes to set the topping.
Remove the cheesecake from the oven and place on a wire rack.
Loosen the cake by running a sharp knife around the inside edge of the pan.
Allow the cake to cool completely.
Top with chopped nuts, if desired.
Cover and refrigerate at least 8 hours before serving.
Pumpkin Cupcakes with Cream Cheese Icing
(Makes about 18 cupcakes)
(Makes about 18 cupcakes)
Cupcakes:
4 ounces unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1-1/4 cups canned solid-pack pumpkin
Icing:
1 pound cream cheese, room temperature
4 ounces unsalted butter, room temperature
2 cups confectioners’ sugar
2 teaspoons vanilla extract
Garnish: Turbinado sugar
To make the cupcakes:
Preheat oven to 350 degrees F.
Line cupcake pans with 18 liners.
With an electric mixer, beat the butter and both sugars until fluffy, about 3 minutes.
In another bowl, sift together the flour, baking powder, baking soda, and spices.
Add the eggs to the butter mixture and beat to combine the ingredients.
Add the flour mixture and buttermilk; beat to combine.
Beat in the pumpkin until smooth.
Scoop the batter into the cupcake liners, filling them about 3/4 full.
Bake the cupcakes for 20 to 25 minutes, or until a tester inserted in the center comes out clean.
Cool the cupcakes on wire racks before adding icing.
To make the icing:
Combine all the icing ingredients with an electric mixer until fluffy.
Use a pastry bag to swirl the icing on top of the cupcakes.
Sprinkle with turbinado sugar or other decorations.
4 ounces unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1-1/4 cups canned solid-pack pumpkin
Icing:
1 pound cream cheese, room temperature
4 ounces unsalted butter, room temperature
2 cups confectioners’ sugar
2 teaspoons vanilla extract
Garnish: Turbinado sugar
To make the cupcakes:
Preheat oven to 350 degrees F.
Line cupcake pans with 18 liners.
With an electric mixer, beat the butter and both sugars until fluffy, about 3 minutes.
In another bowl, sift together the flour, baking powder, baking soda, and spices.
Add the eggs to the butter mixture and beat to combine the ingredients.
Add the flour mixture and buttermilk; beat to combine.
Beat in the pumpkin until smooth.
Scoop the batter into the cupcake liners, filling them about 3/4 full.
Bake the cupcakes for 20 to 25 minutes, or until a tester inserted in the center comes out clean.
Cool the cupcakes on wire racks before adding icing.
To make the icing:
Combine all the icing ingredients with an electric mixer until fluffy.
Use a pastry bag to swirl the icing on top of the cupcakes.
Sprinkle with turbinado sugar or other decorations.
Pumpkin Cheesecake Swirled with Frangelico
(Makes 1 (8-inch) cheesecake)
Crust:
1-1/2 cups graham cracker crumbs
1 tablespoon sugar
4 to 5 tablespoons unsalted butter, melted
Cheesecake:
1 pound cream cheese, room temperature
1 cup granulated sugar
4 eggs
1 (15-ounce) can solid-pack pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup Frangelico
Preheat oven to 350 degrees F.
Butter an 8-inch springform pan.
To make the crust:
In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture onto the bottom of the prepared springform pan.
Refrigerate while you make the cheesecake filling.
To make the filling:
With an electric mixer, beat the cream cheese until smooth.
Add the sugar and beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition.
Transfer one cup of the mixture to a separate bowl.
Stir in the pumpkin, spices, and Frangelico.
Pour half of the pumpkin mixture into the prepared crust.
Top with half of the cream cheese mixture.
Repeat the 2 layers with the remaining mixtures.
Using a knife, cut through the layers with a swirling, uplifting motion.
Place the springform pan on a baking sheet.
Bake for 55 to 60 minutes, or until the center is almost set.
Remove the cheesecake from the oven and place on a wire rack.
Loosen the cake by running a sharp knife around the inside edge of the pan.
Allow the cake to cool completely.
Cover and refrigerate at least 8 hours before serving.
(Makes 1 (8-inch) cheesecake)
Crust:
1-1/2 cups graham cracker crumbs
1 tablespoon sugar
4 to 5 tablespoons unsalted butter, melted
Cheesecake:
1 pound cream cheese, room temperature
1 cup granulated sugar
4 eggs
1 (15-ounce) can solid-pack pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup Frangelico
Preheat oven to 350 degrees F.
Butter an 8-inch springform pan.
To make the crust:
In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture onto the bottom of the prepared springform pan.
Refrigerate while you make the cheesecake filling.
To make the filling:
With an electric mixer, beat the cream cheese until smooth.
Add the sugar and beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition.
Transfer one cup of the mixture to a separate bowl.
Stir in the pumpkin, spices, and Frangelico.
Pour half of the pumpkin mixture into the prepared crust.
Top with half of the cream cheese mixture.
Repeat the 2 layers with the remaining mixtures.
Using a knife, cut through the layers with a swirling, uplifting motion.
Place the springform pan on a baking sheet.
Bake for 55 to 60 minutes, or until the center is almost set.
Remove the cheesecake from the oven and place on a wire rack.
Loosen the cake by running a sharp knife around the inside edge of the pan.
Allow the cake to cool completely.
Cover and refrigerate at least 8 hours before serving.
Cream Puffs with Pumpkin Custard and Maple Caramel Glaze
(Makes about 12 large or 18 to 20 little puffs)
(Makes about 12 large or 18 to 20 little puffs)
Cream Puffs:
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup flour
4 large eggs
Preheat oven to 400 degrees F.
In a medium saucepan, combine water, butter and salt.
Bring to a boil. Remove from heat.
With a wooden spoon, beat in flour all at once.
Return to low heat.
Continue beating until mixture forms a ball and leaves side of pan.
Remove from heat.
Beat in eggs, one at a time, beating hard after addition until smooth.
Continue beating until dough is satiny and breaks in strands.
For large puffs, drop by heaping tablespoon, 2-inches apart, on ungreased baking sheet.
For little puffs, the dough should be about the size of a walnut.
Bake until puffed and golden (40-45 minutes for large) (25-30 minutes for small)
Puffs should sound hollow when lightly tapped.
Let cool completely on wire rack.
To serve, with a sharp knife, cut off tops crosswise.
Scoop out any soft dough.
Fill with pumpkin custard. Replace tops.
Frost tops with glaze or sprinkle with confectioners' sugar.
Pumpkin Custard:
3/4 cup sugar
1/4 cup cornstarch
2 cups heavy cream
4 egg yolks
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt
1 (15 ounce) can solid-pack pumpkin
Combine sugar and cornstarch in a saucepan.
Whisk together the cream and egg yolks.
Whisk the egg mixture into the sugar mixture.
Add the spices, salt, and pumpkin.
Stir together to blend well.
Place the saucepan over medium heat.
Bring to a boil, stirring constantly.
Lower the heat and allow the mixture to simmer for 1 minute.
Remover from heat.
Place plastic wrap directly on the surface of the pudding.
Allow to cool 30 minutes.
Cover and refrigerate at least 2 hours before serving.
Maple Caramel Sauce
(Makes about 1-1/2 cups)
4 ounces unsalted butter
1 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup pure maple syrup
In a medium saucepan over medium-high heat, melt butter.
Add sugar and salt.
Cook, stirring constantly, until sugar is completely dissolved.
Reduce heat to medium and boil 2 minutes longer.
Add maple syrup and boil, stirring frequently, until sauce is thick and smooth, 2 to 4 minutes longer.
Remove from heat and cool slightly.
Drizzle filled cream puffs with the sauce.
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup flour
4 large eggs
Preheat oven to 400 degrees F.
In a medium saucepan, combine water, butter and salt.
Bring to a boil. Remove from heat.
With a wooden spoon, beat in flour all at once.
Return to low heat.
Continue beating until mixture forms a ball and leaves side of pan.
Remove from heat.
Beat in eggs, one at a time, beating hard after addition until smooth.
Continue beating until dough is satiny and breaks in strands.
For large puffs, drop by heaping tablespoon, 2-inches apart, on ungreased baking sheet.
For little puffs, the dough should be about the size of a walnut.
Bake until puffed and golden (40-45 minutes for large) (25-30 minutes for small)
Puffs should sound hollow when lightly tapped.
Let cool completely on wire rack.
To serve, with a sharp knife, cut off tops crosswise.
Scoop out any soft dough.
Fill with pumpkin custard. Replace tops.
Frost tops with glaze or sprinkle with confectioners' sugar.
Pumpkin Custard:
3/4 cup sugar
1/4 cup cornstarch
2 cups heavy cream
4 egg yolks
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt
1 (15 ounce) can solid-pack pumpkin
Combine sugar and cornstarch in a saucepan.
Whisk together the cream and egg yolks.
Whisk the egg mixture into the sugar mixture.
Add the spices, salt, and pumpkin.
Stir together to blend well.
Place the saucepan over medium heat.
Bring to a boil, stirring constantly.
Lower the heat and allow the mixture to simmer for 1 minute.
Remover from heat.
Place plastic wrap directly on the surface of the pudding.
Allow to cool 30 minutes.
Cover and refrigerate at least 2 hours before serving.
Maple Caramel Sauce
(Makes about 1-1/2 cups)
4 ounces unsalted butter
1 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup pure maple syrup
In a medium saucepan over medium-high heat, melt butter.
Add sugar and salt.
Cook, stirring constantly, until sugar is completely dissolved.
Reduce heat to medium and boil 2 minutes longer.
Add maple syrup and boil, stirring frequently, until sauce is thick and smooth, 2 to 4 minutes longer.
Remove from heat and cool slightly.
Drizzle filled cream puffs with the sauce.
| Cream Puffs Dusted with Confectioners' Sugar |
Pumpkin Pudding (Gluten-free)
This dessert is like a pumpkin pie without the crust.
Serve it with whipped cream or vanilla yogurt on top. Sprinkle with chopped nuts, if desired.
You can also make this sugar-free by substituting a granular sugar substitute for the sugar.
1/4 to 1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated low-fat milk
Preheat oven to 350 degrees F.
Spray an 8 x 8-inch glass baking dish with non-stick cooking spray.
Combine all the ingredients in a large bowl.
Pour the mixture into the prepared baking dish.
Bake for 30 minutes.
Don’t overbake; the center should be slightly wiggly.
Remove from the oven and allow to cool.
Serve warm or refrigerate.
Serve it with whipped cream or vanilla yogurt on top. Sprinkle with chopped nuts, if desired.
You can also make this sugar-free by substituting a granular sugar substitute for the sugar.
1/4 to 1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated low-fat milk
Preheat oven to 350 degrees F.
Spray an 8 x 8-inch glass baking dish with non-stick cooking spray.
Combine all the ingredients in a large bowl.
Pour the mixture into the prepared baking dish.
Bake for 30 minutes.
Don’t overbake; the center should be slightly wiggly.
Remove from the oven and allow to cool.
Serve warm or refrigerate.
Pumpkin-Pecan Tarts
(Makes 24)
(Makes 24)
Pastry:
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 cup flour
Filling:
2 eggs
1/2 cup light brown sugar
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of salt
1 teaspoon vanilla
24 pecan halves for garnish
Preheat oven to 350 degrees F.
Grease 2 (12-muffin) mini muffin pans.
To make the pastry:
In a food processor, blend the butter and cream cheese until smooth.
Add the flour and pulse until the mixture comes together.
Gather the dough into a disk, cover and refrigerate for 1 hour.
Roll the dough on a lightly floured surface to 1/8-inch thickness.
Use a 3-inch round cookie cutter to cut out 24 rounds of dough.
Fit the rounds into the prepared mini-muffin pans.
To make the filling:
In a medium bowl, whisk the eggs with the brown sugar.
Add the pumpkin, cinnamon, ginger, salt, and vanilla.
Whisk together until smooth.
Spoon some of the filling into each of the 24 pastry rounds.
The filling should come just below the top of each tart.
Top each with one pecan half.
Bake for 25 minutes.
Remove from the oven and cool in the pans on wire racks.
Use the tip of a small knife to pop each tart out of the baking pans.
Alternate Filling:
8 ounces cream cheese, room temperature
1/2 cup sugar
1 cup solid-pack pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon
To decorate:
1/2 cup semi-sweet chocolate chips
Vegetable oil
Pastry bag or zip-lock plastic bags
With an electric mixer beat together cream cheese, sugar, pumpkin, eggs, vanilla and spice.
Spoon mixture into each tart pans.
Bake for 12-15 minutes.
Remove from the oven and cool in the pans on wire racks.
Use the tip of a small knife to pop each tart out of the baking pans.
To decorate:
Melt chocolate in a heat-proof bowl in the microwave on medium.
Heat in 30 second intervals, stirring in between until melted.
Add a little vegetable oil to make the chocolate more fluid.
Transfer to pastry bag with small round tip or a plastic bag and cut the corner off.
Draw faces on tarts.
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 cup flour
Filling:
2 eggs
1/2 cup light brown sugar
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of salt
1 teaspoon vanilla
24 pecan halves for garnish
Preheat oven to 350 degrees F.
Grease 2 (12-muffin) mini muffin pans.
To make the pastry:
In a food processor, blend the butter and cream cheese until smooth.
Add the flour and pulse until the mixture comes together.
Gather the dough into a disk, cover and refrigerate for 1 hour.
Roll the dough on a lightly floured surface to 1/8-inch thickness.
Use a 3-inch round cookie cutter to cut out 24 rounds of dough.
Fit the rounds into the prepared mini-muffin pans.
To make the filling:
In a medium bowl, whisk the eggs with the brown sugar.
Add the pumpkin, cinnamon, ginger, salt, and vanilla.
Whisk together until smooth.
Spoon some of the filling into each of the 24 pastry rounds.
The filling should come just below the top of each tart.
Top each with one pecan half.
Bake for 25 minutes.
Remove from the oven and cool in the pans on wire racks.
Use the tip of a small knife to pop each tart out of the baking pans.
Alternate Filling:
8 ounces cream cheese, room temperature
1/2 cup sugar
1 cup solid-pack pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon
To decorate:
1/2 cup semi-sweet chocolate chips
Vegetable oil
Pastry bag or zip-lock plastic bags
With an electric mixer beat together cream cheese, sugar, pumpkin, eggs, vanilla and spice.
Spoon mixture into each tart pans.
Bake for 12-15 minutes.
Remove from the oven and cool in the pans on wire racks.
Use the tip of a small knife to pop each tart out of the baking pans.
To decorate:
Melt chocolate in a heat-proof bowl in the microwave on medium.
Heat in 30 second intervals, stirring in between until melted.
Add a little vegetable oil to make the chocolate more fluid.
Transfer to pastry bag with small round tip or a plastic bag and cut the corner off.
Draw faces on tarts.
