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Easy Pumpkin Pancakes
Breakfast

Easy Pumpkin Pancakes

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By MeriB

Pumpkin Pie Muffins
Breakfast

Pumpkin Pie Muffins

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
  2. 2 Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

By PChicki

No-Bake Pumpkin Cheesecake
Dessert American

No-Bake Pumpkin Cheesecake

4.5

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners’ sugar in a large bowl until smooth.
  3. 3 Spread into the prepared pie crust.
  4. 4 Spread remaining whipped topping evenly over pie.
  5. 5 Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle with cinnamon before serving, if desired.

By Ken Leo Heintzman

Pumpkin Pie Bars
Dessert American

Pumpkin Pie Bars

4.4

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
  2. 2 Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
  3. 3 Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
  4. 4 Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
  5. 5 Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
  6. 6 Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.

By Karin Christian

Fireball Pumpkin Pie
Dessert American

Fireball Pumpkin Pie

4.0

Prep
5 min
Cook
75 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Evenly pierce entire pie crust with a fork.
  3. 3 Bake crust in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C).
  4. 4 Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie crust.
  5. 5 Return to the preheated oven and bake pie for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
  6. 6 Remove from the oven and let cool to room temperature before serving, about 2 hours.

By Shawn Englert

Homemade Pumpkin Spice Syrup
Drink American

Homemade Pumpkin Spice Syrup

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix water and sugar together in a saucepan; bring to a boil. Reduce the heat to medium-low and cook, stirring regularly, until sugar is completely dissolved completely, about 5 minutes.
  2. 2 Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla, and pumpkin pie spice into the sugar syrup; bring to a simmer. Cook until mixture is well spiced, 8 to 10 minutes.
  3. 3 Strain mixture through a sheet of cheesecloth into a bowl. Return liquid to the saucepan over low heat.
  4. 4 Stir condensed milk and remaining 2 tablespoons pumpkin pie filling into the spiced syrup. Cook, stirring regularly, until pumpkin dissolves into the liquid, about 5 minutes.

By Stephanie Van Luven

Spiderweb Pumpkin Cheesecake
Dessert American

Spiderweb Pumpkin Cheesecake

3.8

Prep
20 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
  3. 3 Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
  4. 4 Bake in preheated oven until center is just set, 50 to 55 minutes.
  5. 5 Spread sour cream over top of warm cheesecake; let cool.
  6. 6 Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.

By treen9499

Mini Sweet Potato Pumpkin Pies
Dessert American

Mini Sweet Potato Pumpkin Pies

4.7

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the white of the separated egg in a small bowl and the yolk in a large bowl.
  3. 3 Beat egg white and brush the edges of each pie crust with egg white.
  4. 4 Add the second whole egg to the egg yolk; whisk together.
  5. 5 Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk.
  6. 6 Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.
  7. 7 Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
  8. 8 Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.

By Lisawas

Easy Miniature Pumpkin Pies
Dessert

Easy Miniature Pumpkin Pies

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
  2. 2 Combine flour, shortening, sugar, and salt in a bowl; blend with a pastry cutter until crumbly.
  3. 3 Mix water and egg together in a bowl; add to flour mixture. Stir until a dough forms.
  4. 4 Divide dough into 12 equal portions. Flatten dough along the bottom and sides of each muffin cup. Spoon in pie filling; smooth the tops.
  5. 5 Bake in the preheated oven until set and crust is golden, 15 to 18 minutes. Cool for 10 minutes.

By recipes galore

Paula's Pumpkin Gingerbread Trifle
Dessert

Paula's Pumpkin Gingerbread Trifle

4.5

Prep
20 min
Cook
25 min
Total
565 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
  4. 4 Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
  5. 5 Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
  6. 6 Refrigerate until pudding is set and flavors combine, 8 hours to overnight.

By legraham937

Low-Fat Pumpkin Chocolate Chip Bread

Low-Fat Pumpkin Chocolate Chip Bread

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

By foolwithflour

Dairy-Free Whole Wheat Pumpkin Bread

Dairy-Free Whole Wheat Pumpkin Bread

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x5-inch loaf pan.
  2. 2 Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.
  3. 3 Mix flour, flaxseed meal, wheat bran, baking soda, cinnamon, salt, pumpkin pie spice, baking powder, and cloves together in a separate bowl. Add to pumpkin mixture a little at a time and stir until well blended. Pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a knife inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.

By sharilee7

Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed

Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
  3. 3 Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
  4. 4 Spoon batter evenly into the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

By douknowHim

Pumpkin Pie Flan
Dessert Mexican

Pumpkin Pie Flan

4.2

Prep
10 min
Cook
60 min
Total
250 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
  3. 3 Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
  4. 4 Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
  5. 5 Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

By SR1958