Pumpkin Desserts
While Pumpkin Desserts are popular during autumn and winter, there's no reason they can't be enjoyed any time of year. To that end, here are six pumpkin desserts to enjoy all year 'round, including Pumpkin Parfaits with Oat Crunch and No-Bake Pumpkin Delight. Enjoy!
PUMPKIN CRUMB CAKE
This yumminess is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze. It is just the thing for an afternoon snack, and just as good for breakfast the next day. You can use any pumpkin spice blend you like, but the homemade recipe included below includes a bit of cardamom, which isn’t usually included in pumpkin spice blends, but brings a hint of citrusy floral flavor. The pumpkin-spice glaze is optional, but if you have the time, don’t skip it. It adds a nice extra hint of sweetness and spice."
Total Time: 1 hour; Yield: 1 (8-inch-square or 9-inch-round) cake
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023482-pumpkin-crumb-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, now would be a good time to do so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Streusel
1/2 (packed) cup light brown sugar
1/2 cup all-purpose flour
1 teaspoon store-bought or homemade pumpkin spice blend (see Tip)
Pinch of salt
1/4 cup unsalted butter, cold and cut into cubes
For the Pumpkin Cake
Nonstick cooking spray
1 (packed) cup light brown sugar
2 large eggs
1 cup canned pumpkin purée
1/4 cup unsalted butter, melted
1/4 cup neutral oil
1 tablespoon store-bought or homemade pumpkin spice blend (see Tip)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups all-purpose flour
For the Glaze (optional)
3/4 cup confectioners’ sugar
3/4 teaspoon pumpkin spice blend
Pinch of salt
3 to 5 teaspoons milk (any kind will do)
Preparation
Place a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
Make the streusel: In a small bowl, combine the sugar, flour, pumpkin spice and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.
Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
Transfer the batter to the prepared pan, smooth the top and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.
Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely.
When the cake is just slightly warm, make the glaze, if using: Add the confectioners’ sugar, pumpkin spice, pinch of salt and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.
Drizzle the glaze over the top of the cake.
Tip
Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Makes about 1/4 cup.
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.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's brand canned pumpkin label.
Ingredients
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Directions
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1-3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
NO-BAKE PUMPKIN DELIGHT
This yumminess is from Kelli Foster at the kitchn.
For this recipe, Kelli wrote, "Packed with four dreamy layers of pumpkin mousse, creamy cheese, fluffy whipped cream, and toasted pecans, this no-bake dessert will be the hit of Thanksgiving."
She goes on to write, "Pumpkin delight is truly the seasonal dessert that has it all — and you don’t even have to turn on your oven for this one! Not only does this tall, layered dessert look beautiful and impressive, but it’s also totally delicious. Impossibly creamy without being too sweet or too rich, this dessert has a buttery, cinnamon-spiced graham cracker crust with layers reminiscent of no-bake cheesecake and lush pumpkin mousse, plus a thick blanket of whipped cream on top.
"It’s worth noting that there are a number of steps in making this dessert, so it’s not exactly “quick to throw together,” yet I promise that each step is easy to follow."
Prep Time: 35 to 45 minutes; Cook: 1 minute; Serves: 9 to 12
To view this online, as well as to read a few tips for this, go to https://www.thekitchn.com/pumpkin-delight-recipe-23600043.
Ingredients
16 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 full-size graham crackers (about 6-1/2 ounces), or 1-1/2 cups graham cracker crumbs
2 tablespoons packed light or dark brown sugar
1-1/4 teaspoons ground cinnamon, divided
1/2 teaspoon kosher salt, divided
2 cups cold heavy cream
1 cup powdered sugar, divided
4 teaspoons vanilla extract, divided
3 tablespoons water
2-1/2 teaspoons powdered unflavored gelatin
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
1/4 cup pecans (optional)
Instructions
Place 16 ounces cream cheese on the counter. Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan that’s at least 2 inches tall with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs at least 2 inches over all 4 sides of the pan to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons packed light or dark brown sugar, 1 teaspoon of the ground cinnamon, and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, 20 to 30 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1-1/2 cups crumbs, brown sugar, ground cinnamon, kosher salt, and butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Place 2 cups cold heavy cream and 1/4 cup of the powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl.
Place the cream cheese, 1/2 cup powdered sugar, 2 teaspoons of the vanilla extract, and remaining 1/4 teaspoon kosher salt in the bowl of the stand mixer (no need to wipe clean). Beat with the whisk attachment on medium speed until light and very fluffy, scraping down the sides with a flexible spatula halfway through, about 3 minutes total.
Transfer half of the whipped cream (about 2 cups) to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Dollop half of the cream cheese mixture (about 2 cups) into the baking dish and spread into an even layer.
Place 3 tablespoons water and 2-1/2 teaspoons powdered unflavored gelatin in a small microwave-safe bowl and whisk well to combine breaking up any lumps. Microwave on HIGH power for 5 seconds. Whisk until the gelatin is dissolved.
Add the gelatin mixture, 1 (15-ounce can) pumpkin purée, the remaining 1/4 cup powdered sugar, 2 teaspoons pumpkin pie spice, and remaining 2 teaspoons vanilla extract to the remaining cream cheese mixture. Beat with the whisk attachment on medium speed until fluffy and smooth, about 30 seconds.
Dollop over the cream cheese mixture in the baking dish and spread into an even layer. Spoon the remaining whipped cream over the pumpkin layer and spread into an even layer. Cover and refrigerate for at least 2 hours or up to overnight.
When ready to serve, coarsely chop 1/4 cup pecans if desired. Grasping the excess parchment, transfer the pumpkin delight slab to a cutting board. Sprinkle with the pecans and dust with the remaining 1/4 teaspoon ground cinnamon. Cut into 9 to 12 pieces, wiping the knife between each cut for cleaner cuts.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
PUMPKIN PARFAITS WITH OAT CRUNCH
This is from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you’ll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet."
Makes 2 servings
View this online at https://www.vegetariantimes.com/recipes/pumpkin-parfaits-with-oat-crunch/.
Ingredients
Oat crunch
1/2 cup puffed rice cereal
1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
2 Tbs. raw pumpkin seeds
2 Tbs. pure maple syrup
1/4 tsp. pumpkin pie spice
Pumpkin mousse
3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
1/2 cup sweetened pumpkin pie filling
6 oz. vanilla soy yogurt
Preparation
To make Oat Crunch:
Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.
Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
PUMPKIN CRUMB CAKE
This yumminess is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze. It is just the thing for an afternoon snack, and just as good for breakfast the next day. You can use any pumpkin spice blend you like, but the homemade recipe included below includes a bit of cardamom, which isn’t usually included in pumpkin spice blends, but brings a hint of citrusy floral flavor. The pumpkin-spice glaze is optional, but if you have the time, don’t skip it. It adds a nice extra hint of sweetness and spice."
Total Time: 1 hour; Yield: 1 (8-inch-square or 9-inch-round) cake
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023482-pumpkin-crumb-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, now would be a good time to do so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Streusel
1/2 (packed) cup light brown sugar
1/2 cup all-purpose flour
1 teaspoon store-bought or homemade pumpkin spice blend (see Tip)
Pinch of salt
1/4 cup unsalted butter, cold and cut into cubes
For the Pumpkin Cake
Nonstick cooking spray
1 (packed) cup light brown sugar
2 large eggs
1 cup canned pumpkin purée
1/4 cup unsalted butter, melted
1/4 cup neutral oil
1 tablespoon store-bought or homemade pumpkin spice blend (see Tip)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups all-purpose flour
For the Glaze (optional)
3/4 cup confectioners’ sugar
3/4 teaspoon pumpkin spice blend
Pinch of salt
3 to 5 teaspoons milk (any kind will do)
Preparation
Place a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
Make the streusel: In a small bowl, combine the sugar, flour, pumpkin spice and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.
Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
Transfer the batter to the prepared pan, smooth the top and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.
Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely.
When the cake is just slightly warm, make the glaze, if using: Add the confectioners’ sugar, pumpkin spice, pinch of salt and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.
Drizzle the glaze over the top of the cake.
Tip
Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Makes about 1/4 cup.
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.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's brand canned pumpkin label.
Ingredients
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Directions
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1-3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
NO-BAKE PUMPKIN DELIGHT
This yumminess is from Kelli Foster at the kitchn.
For this recipe, Kelli wrote, "Packed with four dreamy layers of pumpkin mousse, creamy cheese, fluffy whipped cream, and toasted pecans, this no-bake dessert will be the hit of Thanksgiving."
She goes on to write, "Pumpkin delight is truly the seasonal dessert that has it all — and you don’t even have to turn on your oven for this one! Not only does this tall, layered dessert look beautiful and impressive, but it’s also totally delicious. Impossibly creamy without being too sweet or too rich, this dessert has a buttery, cinnamon-spiced graham cracker crust with layers reminiscent of no-bake cheesecake and lush pumpkin mousse, plus a thick blanket of whipped cream on top.
"It’s worth noting that there are a number of steps in making this dessert, so it’s not exactly “quick to throw together,” yet I promise that each step is easy to follow."
Prep Time: 35 to 45 minutes; Cook: 1 minute; Serves: 9 to 12
To view this online, as well as to read a few tips for this, go to https://www.thekitchn.com/pumpkin-delight-recipe-23600043.
Ingredients
16 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 full-size graham crackers (about 6-1/2 ounces), or 1-1/2 cups graham cracker crumbs
2 tablespoons packed light or dark brown sugar
1-1/4 teaspoons ground cinnamon, divided
1/2 teaspoon kosher salt, divided
2 cups cold heavy cream
1 cup powdered sugar, divided
4 teaspoons vanilla extract, divided
3 tablespoons water
2-1/2 teaspoons powdered unflavored gelatin
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
1/4 cup pecans (optional)
Instructions
Place 16 ounces cream cheese on the counter. Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan that’s at least 2 inches tall with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs at least 2 inches over all 4 sides of the pan to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons packed light or dark brown sugar, 1 teaspoon of the ground cinnamon, and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, 20 to 30 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1-1/2 cups crumbs, brown sugar, ground cinnamon, kosher salt, and butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Place 2 cups cold heavy cream and 1/4 cup of the powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl.
Place the cream cheese, 1/2 cup powdered sugar, 2 teaspoons of the vanilla extract, and remaining 1/4 teaspoon kosher salt in the bowl of the stand mixer (no need to wipe clean). Beat with the whisk attachment on medium speed until light and very fluffy, scraping down the sides with a flexible spatula halfway through, about 3 minutes total.
Transfer half of the whipped cream (about 2 cups) to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Dollop half of the cream cheese mixture (about 2 cups) into the baking dish and spread into an even layer.
Place 3 tablespoons water and 2-1/2 teaspoons powdered unflavored gelatin in a small microwave-safe bowl and whisk well to combine breaking up any lumps. Microwave on HIGH power for 5 seconds. Whisk until the gelatin is dissolved.
Add the gelatin mixture, 1 (15-ounce can) pumpkin purée, the remaining 1/4 cup powdered sugar, 2 teaspoons pumpkin pie spice, and remaining 2 teaspoons vanilla extract to the remaining cream cheese mixture. Beat with the whisk attachment on medium speed until fluffy and smooth, about 30 seconds.
Dollop over the cream cheese mixture in the baking dish and spread into an even layer. Spoon the remaining whipped cream over the pumpkin layer and spread into an even layer. Cover and refrigerate for at least 2 hours or up to overnight.
When ready to serve, coarsely chop 1/4 cup pecans if desired. Grasping the excess parchment, transfer the pumpkin delight slab to a cutting board. Sprinkle with the pecans and dust with the remaining 1/4 teaspoon ground cinnamon. Cut into 9 to 12 pieces, wiping the knife between each cut for cleaner cuts.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
PUMPKIN PARFAITS WITH OAT CRUNCH
This is from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you’ll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet."
Makes 2 servings
View this online at https://www.vegetariantimes.com/recipes/pumpkin-parfaits-with-oat-crunch/.
Ingredients
Oat crunch
1/2 cup puffed rice cereal
1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
2 Tbs. raw pumpkin seeds
2 Tbs. pure maple syrup
1/4 tsp. pumpkin pie spice
Pumpkin mousse
3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
1/2 cup sweetened pumpkin pie filling
6 oz. vanilla soy yogurt
Preparation
To make Oat Crunch:
Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.
Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
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