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Best Pumpkin Dip
Appetizer

Best Pumpkin Dip

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
  3. 3 Bake in the preheated oven until bubbling, about 12 minutes.

By fire00starter

Whipped Pumpkin Dip
Appetizer American

Whipped Pumpkin Dip

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Beat cream cheese in a large bowl with an electric mixer until smooth; beat in pumpkin purée until well combined. Beat in confectioners' sugar and pumpkin pie spice until evenly mixed. Fold in whipped topping.
  2. 2 Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.

By Cynthia Moinet

Toasted Pumpkin Seeds with Sugar and Spice
Appetizer American

Toasted Pumpkin Seeds with Sugar and Spice

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Spread pumpkin seeds on a baking sheet in a single layer.
  3. 3 Bake in the preheated oven, stirring occasionally, until dry and toasted, about 45 minutes. Larger seeds may take longer.
  4. 4 Combine 2 tablespoons white sugar, pumpkin pie spice, and salt in a medium bowl. Set aside.
  5. 5 Heat oil in a large skillet over medium-high heat. Add toasted pumpkin seeds; sprinkle with remaining ¼ cup sugar. Cook and stir with a wooden spoon until sugar melts, about 45 seconds.
  6. 6 Pour candied pumpkin seeds into bowl with spiced sugar; stir until coated. Cool completely before serving. Store in an airtight container at room temperature.

By Jani

Pumpkin Dip
Appetizer American

Pumpkin Dip

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth. Gradually blend in pumpkin. Mix in cinnamon, pumpkin pie spice, and juice concentrate until well blended. Chill in the refrigerator until serving.

By SUE CASE

Gluten-Free Chex Mix with Cinnamon and Pumpkin Spice
Appetizer

Gluten-Free Chex Mix with Cinnamon and Pumpkin Spice

4.4

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Place butter into a small microwave-safe bowl and cover bowl with waxed paper. Melt in the microwave for about 40 seconds.
  3. 3 Combine cinnamon, brown sugar, pumpkin pie spice, and salt in a small bowl. Mix in melted butter.
  4. 4 Combine cereal squares, peanuts, and pumpkin seeds in a large bowl. Add butter-spice mixture and blend until well coated. Spread mixture onto prepared baking sheet.
  5. 5 Bake in the preheated oven for 45 minutes, stirring every 15 to 20 minutes. Remove from oven and allow to cool. Transfer to a bowl and mix in milk chocolate chips and raisins. Store in an airtight container.

By tcasa

Spiced Nuts Chex Party Mix
Appetizer

Spiced Nuts Chex Party Mix

Prep
Cook
Total
15 min

Instructions

  1. 1 In large bowl, mix cereals and almonds. Line cookie sheet with waxed paper or foil.
  2. 2 In 2-cup measure, beat egg white with fork. Mix sugar, salt and spices together in small bowl. Pour egg white over cereal; sprinkle with sugar-spice mixture.
  3. 3 Microwave on High 3 to 4 minutes, stirring after every minute until cereal and nuts are browned and sound crisp when stirred with spoon. Pour onto waxed paper to cool. Store tightly covered.

By Chex

Carrot Cake No-Bake Energy Bars
Appetizer

Carrot Cake No-Bake Energy Bars

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Line a 9-inch square dish with parchment paper.
  2. 2 Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
  3. 3 Transfer dough to the prepared dish and press it down and smooth it out evenly.
  4. 4 Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

By giggles_06

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Appetizer

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
  2. 2 Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
  3. 3 Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
  4. 4 In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

By COUSINDILL

Pumpkin Butter IV

Pumpkin Butter IV

4.4

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

By Bea Gassman

Sparkling Apple Cider Mimosa
Drink

Sparkling Apple Cider Mimosa

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
  2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
  3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

Pumpkin Butter II

Pumpkin Butter II

4.5

Prep
Cook
Total

Instructions

  1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
  3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

Maple Butter

Maple Butter

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

By paynes

Make-Ahead Hot Buttered Rum Mix
Drink

Make-Ahead Hot Buttered Rum Mix

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
  2. 2 To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

By SPICEGIRL522

Pumpkin Oatmeal
Breakfast

Pumpkin Oatmeal

3.9

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

By JULOYES

Pumpkin Butter III

Pumpkin Butter III

4.4

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

By Sheri

Pumpkin-Spice Latte Bombs
Drink

Pumpkin-Spice Latte Bombs

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Break 4 ounces of the white chocolate into small pieces and place in a medium microwave-safe bowl; microwave on HIGH, stirring at 30-second intervals, until melted, about 1 1/2 minutes. Spoon about 1 tablespoon of the melted chocolate into each of 6 (1 3/4-inch) silicone ball molds. Immediately flip mold over onto a cutting board or plate to allow chocolate to drip off and coat the mold. Let stand 2 minutes. Flip back over and use an offset spatula to scrape the tops of molds to clean them off, placing any dripped chocolate back into the bowl. Place silicone mold in freezer to set, about 5 minutes. Release chocolate "cups" from silicone molds; set aside. Repeat with another 4 ounces of chocolate.
  2. 2 While the molds chill, stir together beverage mix and pumpkin pie spice in a small bowl. Spoon 2 teaspoons of the mixture into 6 of the "cups."
  3. 3 Place the bowl of the leftover melted chocolate back in the microwave; microwave on HIGH until melted, about 30 seconds. Spoon or pour into a small zip-top plastic bag or piping bag and snip off 1/16-inch of the corner. Pipe a thin chocolate line along the edge of the 6 filled white chocolate cups. Place remaining 6 cups on top, using the white chocolate line as glue. Smooth out with your finger, and gently place in silicone mold; freeze until set, about 5 minutes.
  4. 4 Remove the balls from freezer, and dip an offset spatula in very hot water; use it to smooth out edges of the chocolate ball seam. Set aside.
  5. 5 Break remaining 2 ounces of chocolate into pieces, and place in a small microwave-safe bowl; microwave on HIGH until melted, about 30 seconds. Add food coloring, and stir to combine. Place in a separate ziplock bag and snip off 1/16-inch from a corner. Pipe in a zig-zag pattern on the balls. Freeze until set, about 5 minutes.
  6. 6 To serve, brew an 8- to 10-ounce cup of your favorite coffee. Place a bomb in the hot cup of coffee and stir to melt.

By Allrecipes Editorial Team

Pumpkin Pie-Spiced Chocolate Truffles
Dessert

Pumpkin Pie-Spiced Chocolate Truffles

Prep
15 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place chocolate into a heat-proof bowl and drop butter on top.
  2. 2 Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
  3. 3 Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
  4. 4 Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.

By Diana71

Pumpkin Cake Mix Cookies
Dessert

Pumpkin Cake Mix Cookies

4.0

Prep
10 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
  3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  4. 4 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  5. 5 Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.

By PorterFamily

No-Bake Layered Pumpkin Spice Cheesecake
Dessert

No-Bake Layered Pumpkin Spice Cheesecake

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
  2. 2 Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
  3. 3 Refrigerate for at least 30 minutes, or until ready to serve.

By mightymight81

Pumpkin Mashed Potatoes
Dinner

Pumpkin Mashed Potatoes

5.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cut potatoes into big chunks, leaving skins on.
  2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
  3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa