Pumpkin Desserts
Pumpkin seems to be the quintessential autumn flavor, at least here in the U.S. Add dessert to that for Pumpkin Desserts, and it becomes wonderful.
To that end, here are six yummy pumpkin desserts to help you through the day, including Pumpkin Pudding and No-Churn Pumpkin Pie Ice Cream. Enjoy!
3-STEP PUMPKIN CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together."
Prep Time: 10 minutes; Total Time: 4 hours 50 minutes; Makes 8 servings
To view this online, go to https://www.creamcheese.com/recipe/051376/philadelphia-3-step-pumpkin-cheesecake.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
ground cloves
ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Directions
Heat oven to 350°F.
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
PUMPKIN PUDDING
I realize that this recipe (which comes from the January 2005 issue of Vegetarian Times) is perfect for autumn, with an abundance of pumpkin recipes, but it’s still yummy enough to have year ‘round.
This recipe begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
Ingredients
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Directions
Put 1-1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
BAKED PUMPKIN DOUGHNUTS WITH CINNAMON SUGAR
This is from Betty Crocker, and begins, "Pumpkin is everyone's favorite flavor when the weather turns cooler. These doughnuts, made with a hint of maple syrup, pair perfectly with a cup of hot cider on the first brisk day of the season."
Prep Time: 10 minutes; Total Time: 25 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cups Bisquick™ Complete pancake & waffle mix
1 teaspoon pumpkin pie spice
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon real maple or maple-flavored syrup
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix sugar and cinnamon.
Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.
Tips from the Betty Crocker Kitchens
tip 1
For an extra-special treat, drizzle the warm doughnuts with purchased caramel topping.
tip 2
You can use an electric doughnut maker to bake these doughnuts.
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 – 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
NO-CHURN PUMPKIN PIE ICE CREAM
This also comes from Lindsay Funston on Delish. This one begins, “Get your pumpkin on while it's still warm out.”
Total Time: 4 hours, 10 minutes; Prep: 10 minutes; Level: Easy; Serves: 8
To view this online, click here.
Ingredients
2 C heavy cream
1 14-oz. can sweetened condensed milk
1/3 C canned pumpkin
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1 C crushed ginger snaps
Directions
Using a stand mixer, whip cream until stiff peaks form.
Stir in sweetened condensed milk, pumpkin, and pumpkin pie spice and fold until thoroughly mixed and not streaky. Stir in vanilla extract and ginger snaps.
Pour mixture into a loaf pan and freeze until firm, 4 hours.
To that end, here are six yummy pumpkin desserts to help you through the day, including Pumpkin Pudding and No-Churn Pumpkin Pie Ice Cream. Enjoy!
3-STEP PUMPKIN CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together."
Prep Time: 10 minutes; Total Time: 4 hours 50 minutes; Makes 8 servings
To view this online, go to https://www.creamcheese.com/recipe/051376/philadelphia-3-step-pumpkin-cheesecake.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
ground cloves
ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Directions
Heat oven to 350°F.
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
PUMPKIN PUDDING
I realize that this recipe (which comes from the January 2005 issue of Vegetarian Times) is perfect for autumn, with an abundance of pumpkin recipes, but it’s still yummy enough to have year ‘round.
This recipe begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
Ingredients
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Directions
Put 1-1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
BAKED PUMPKIN DOUGHNUTS WITH CINNAMON SUGAR
This is from Betty Crocker, and begins, "Pumpkin is everyone's favorite flavor when the weather turns cooler. These doughnuts, made with a hint of maple syrup, pair perfectly with a cup of hot cider on the first brisk day of the season."
Prep Time: 10 minutes; Total Time: 25 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cups Bisquick™ Complete pancake & waffle mix
1 teaspoon pumpkin pie spice
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon real maple or maple-flavored syrup
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix sugar and cinnamon.
Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.
Tips from the Betty Crocker Kitchens
tip 1
For an extra-special treat, drizzle the warm doughnuts with purchased caramel topping.
tip 2
You can use an electric doughnut maker to bake these doughnuts.
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 – 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
NO-CHURN PUMPKIN PIE ICE CREAM
This also comes from Lindsay Funston on Delish. This one begins, “Get your pumpkin on while it's still warm out.”
Total Time: 4 hours, 10 minutes; Prep: 10 minutes; Level: Easy; Serves: 8
To view this online, click here.
Ingredients
2 C heavy cream
1 14-oz. can sweetened condensed milk
1/3 C canned pumpkin
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1 C crushed ginger snaps
Directions
Using a stand mixer, whip cream until stiff peaks form.
Stir in sweetened condensed milk, pumpkin, and pumpkin pie spice and fold until thoroughly mixed and not streaky. Stir in vanilla extract and ginger snaps.
Pour mixture into a loaf pan and freeze until firm, 4 hours.
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