Type what you have

Ingredients

• ✓ pumpkin puree
• yogurt

Instructions

1. 1 Combine yogurt and pumpkin puree in a blender; blend until smooth.

By nicnakpatywack

Ingredients

• ✓ pumpkin puree
• cream cheese
• brown sugar
• pumpkin pie spice
• pecan
• marshmallow

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

Ingredients

• ✓ pumpkin puree
• mascarpone cheese
• white sugar
• cinnamon
• apple
• orange juice concentrate

Instructions

1. 1 Mix mascarpone cheese, pumpkin puree, and cinnamon together in a bowl; add mashed apples and orange juice concentrate and stir until smooth. Refrigerate dip until chilled, about 1 hour.

By cookingirls

Ingredients

• ✓ pumpkin puree
• cream cheese
• confectioners sugar
• pumpkin pie spice
• whipped topping

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

Ingredients

• ✓ pumpkin puree
• cream cheese
• maple syrup
• vanilla extract
• cinnamon
• pumpkin pie spice

Instructions

1. 1 Combine cream cheese, pumpkin purée, maple syrup, vanilla extract, cinnamon, and pumpkin pie spice in a large bowl; blend well.

By muzicluver93

Ingredients

• ✓ pumpkin puree
• cream cheese
• brown sugar
• maple syrup
• vanilla extract
• cinnamon
• nutmeg
• allspice

Instructions

1. 1 Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.

By Keri Blythe Shinn

Ingredients

• ✓ pumpkin puree
• egg
• cinnamon
• nutmeg
• whole wheat bread
• butter

Instructions

1. 1 Beat eggs, pumpkin purée, cinnamon, and nutmeg together in a shallow bowl. Dip bread slices into pumpkin mixture until coated on both sides.
2. 2 Melt 1 teaspoon butter in a large skillet over medium-high heat. Cook 4 bread slices in the skillet until browned on both sides, about 3 minutes per side. Repeat with remaining butter and bread.

By CARI

Ingredients

• ✓ pumpkin puree
• heavy cream
• vanilla extract
• egg yolk
• brown sugar
• white sugar
• cinnamon
• salt
• ginger
• clove
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
3. 3 Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
4. 4 Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

By Daryl

Ingredients

• ✓ pumpkin puree
• whipping cream
• sugar
• cinnamon
• ginger
• nutmeg
• clove
• vanilla bean
• rum
• egg yolk
• white sugar
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Ingredients

• ✓ pumpkin puree
• active dry yeast
• white sugar
• water
• all-purpose flour
• brown sugar
• salt
• cinnamon
• nutmeg
• allspice
• egg
• butter
• egg yolk
• milk

Instructions

1. 1 Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
2. 2 Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
3. 3 Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By apurpleocean

Ingredients

• ✓ pumpkin puree
• butter
• all-purpose flour
• cheddar cheese
• egg
• water
• nonfat dry milk
• sugar
• instant yeast
• salt
• turkey sausage
• egg white
• milk
• cinnamon stick

Instructions

1. 1 Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
2. 2 Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
3. 3 Transfer dough to the refrigerator and chill for 3 hours.
4. 4 Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
7. 7 Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

By Diana71

Ingredients

• ✓ pumpkin puree
• white sugar
• pumpkin pie spice
• gelatin

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

Ingredients

• ✓ pumpkin puree
• pumpkin pie spice
• pectin
• white sugar

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

Ingredients

• ✓ pumpkin puree
• ✓ pumpkin puree
• pumpkin pie spice
• cream cheese
• honey
• graham cracker crust

Instructions

1. 1 Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
2. 2 Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
3. 3 Cover and refrigerate until firm, about 2 hours.

By Sarabeth Emet

Ingredients

• ✓ pumpkin puree
• milk
• white sugar
• greek yogurt
• ice cube

Instructions

1. 1 Combine pumpkin puree, milk, sugar, Greek yogurt, and ice cubes in a blender. Blend until smooth.

By George M Haysler

Ingredients

• ✓ pumpkin puree
• brown sugar
• apple cider vinegar
• pumpkin pie spice
• cinnamon

Instructions

1. 1 Mix pumpkin puree, brown sugar, apple cider vinegar, pumpkin pie spice, and cinnamon in a saucepan over medium-low heat; bring to a simmer. Cook pumpkin mixture until thickened, about 30 minutes.
2. 2 Refrigerate until cool before serving.

By Joy Moritz

Ingredients

• ✓ pumpkin puree
• applesauce
• apple juice
• brown sugar
• pumpkin pie spice

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

Ingredients

• ✓ pumpkin puree
• vanilla yogurt
• vanilla pudding mix
• pumpkin pie spice
• whipped topping

Instructions

1. 1 Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
2. 2 Cover and refrigerate until ready to serve.

By Corrine Gay

Ingredients

• ✓ pumpkin puree
• milk
• banana
• brown sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Spoon pumpkin puree into a resealable bag and freeze, 8 hours to overnight.
2. 2 Remove pumpkin from freezer and allow to soften at room temperature, 5 to 10 minutes.
3. 3 Pour milk into the blender; add pumpkin, banana, brown sugar, cinnamon, and vanilla extract. Blend until smooth, about 3 minutes.

By Alyshia Wesley

Ingredients

• ✓ pumpkin puree
• spice cake mix
• cinnamon chip
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
2. 2 Mix spice cake mix, pumpkin purée, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By C. Davidson

Ingredients

• ✓ pumpkin puree
• milk
• brown sugar
• cinnamon

Instructions

1. 1 Place frozen pumpkin purée in a microwave-safe bowl; heat in the microwave on high to soften, 1 to 2 minutes.
2. 2 Combine softened pumpkin purée, milk, brown sugar, and cinnamon in blender; blend until smooth.

By Kat G

Ingredients

• ✓ pumpkin puree
• cream cheese
• white sugar
• pumpkin pie spice
• graham cracker crust
• whipped topping

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

Ingredients

• ✓ pumpkin puree
• skim milk
• pumpkin pudding
• pumpkin pie spice

Instructions

1. 1 Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.

By Yoly

Ingredients

• ✓ pumpkin puree
• maple syrup
• pumpkin pie spice
• vanilla greek yogurt
• granola
• maple syrup

Instructions

1. 1 Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
2. 2 Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

By France Cevallos

Ingredients

• ✓ pumpkin puree
• almond milk
• banana
• vanilla protein powder
• pumpkin pie spice

Instructions

1. 1 Place almond milk, pumpkin puree, banana, protein powder, and pumpkin pie spice in a blender. Blend until smooth, 15 to 30 seconds. If mixture is too thick, add more almond milk or water to achieve desired consistency.

By HurdBird

Ingredients

• ✓ pumpkin puree
• almond milk
• stevia sweetener
• pumpkin pie spice
• coffee

Instructions

1. 1 Whisk almond milk, pumpkin puree, stevia, and pumpkin spice together. Pour mixture into ice cube trays and freeze until firm, 8 hours to overnight.
2. 2 Place pumpkin ice cubes and coffee in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ pumpkin puree
• spice cake mix
• milk
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix cake mix and pumpkin puree in a bowl until combined. Add milk if consistency is too thick, although you want it to be somewhat thick. Mix in chocolate chips.
3. 3 Drop medium scoops of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By FELKY

Ingredients

• ✓ pumpkin puree
• rolled oat
• milk
• pumpkin pie spice
• cinnamon sugar

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

Ingredients

• ✓ pumpkin puree
• half-and-half
• brown sugar substitute
• pumpkin syrup
• pumpkin spice

Instructions

1. 1 Combine half-and-half, pumpkin, brown sugar substitute, syrup, and pumpkin spice in a saucepan. Stir to combine and heat over medium heat, stirring constantly, until thoroughly warmed, 6 to 7 minutes. Do not boil.

By Yoly

Ingredients

• ✓ pumpkin puree
• white sugar
• butter
• coffee creamer
• egg
• salt
• cinnamon
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
3. 3 Bake in the preheated oven until pudding is set, about 40 minutes.

By Ev