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Two Ingredient Pumpkin Donuts
Dessert American

Two Ingredient Pumpkin Donuts

3.5

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
  2. 2 Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
  3. 3 Fill a pastry bag with the mixture and fill greased donut cups halfway full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
  5. 5 While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
  6. 6 Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.

By Yoly

Easy Pumpkin Turnovers
Dessert American

Easy Pumpkin Turnovers

4.2

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. 2 Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice together in a large bowl until well combined.
  3. 3 Roll puff pastry sheets into 12x12-inch squares; cut each sheet into nine 4-inch squares.
  4. 4 Divide pumpkin mixture between centers of pastry squares; wet edges of each square with water. Fold over, corner to corner; pinch edges together. Transfer to the prepared baking sheets.
  5. 5 Bake in the preheated oven until pastry is puffed and golden, about 15 minutes. Cool for 10 minutes. Transfer pastries to a wire rack to cool completely.

By SaraSunshine

Simple Pumpkin Pie
Dessert American

Simple Pumpkin Pie

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
  3. 3 Add pumpkin puree, condensed milk, eggs, and pumpkin pie spice together in a large bowl; mix until well combined.
  4. 4 Pour mixture into pie crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue to bake until filling is set, 35 to 40 minutes.
  5. 5 Remove from the oven, cool completely on a wire rack before serving.

By BobAltman

No-Bake Pumpkin Pie with Cream Cheese
Dessert American

No-Bake Pumpkin Pie with Cream Cheese

Prep
15 min
Cook
Total
135 min

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

No-Sugar Pumpkin Pie
Dessert American

No-Sugar Pumpkin Pie

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk egg, sugar substitute, and pumpkin pie spice in a medium bowl until well blended. Add pumpkin and milk to egg mixture; stir until smooth. Pour mixture into prepared pie shell.
  3. 3 Place pie on a baking sheet and bake in the preheated oven until center is set but still slightly jiggly, about 30 to 35 minutes. Remove from oven and cool completely on a wire rack before slicing.

By Carolyn

Signature Pumpkin Pie
Dessert American

Signature Pumpkin Pie

4.5

Prep
5 min
Cook
55 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (218 degrees C). Place pie crust on a large foil-lined baking sheet.
  2. 2 Mix together pumpkin, condensed milk, eggs, and pumpkin pie spice in a large bowl until smooth. Pour into crust.
  3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking for 40 more minutes or until a knife inserted 1 inch from crust comes out clean. Cool completely on a wire rack. Serve with vanilla whipped cream.

By McCormick Spice

Pumpkin Cream Pie
Dessert American

Pumpkin Cream Pie

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cold milk, pumpkin puree, whipped topping, pudding mix, and pumpkin pie spice in a deep, narrow-bottomed bowl. Beat with an electric mixer on the lowest speed until well blended, about 1 minute.
  3. 3 Pour into the baked pie crust. Cover and refrigerate until set, about 3 hours.
  4. 4 Serve with whipped topping and crushed pecans if desired.

By JJOHN32

Pumpkin Pudding Pie
Dessert American

Pumpkin Pudding Pie

4.7

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine graham cracker crumbs, butter, sugar, and ¼ teaspoon pumpkin pie spice in a bowl until evenly moistened; press into the bottom and up the sides of a 9-inch pie plate.
  3. 3 Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool completely, about 30 minutes.
  4. 4 Whisk evaporated milk and pudding mix together in a bowl for 2 minutes; chill in the refrigerator for 5 minutes. Stir pumpkin purée and ¾ teaspoon pumpkin pie spice into pudding until well combined. Spread pumpkin pudding filling into cooled pie crust. Refrigerate until chilled, about 30 minutes.

By ASG

Easy Gingerbread Wedges
Dessert American

Easy Gingerbread Wedges

4.4

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet.
  2. 2 In a medium bowl, stir together the baking mix, white sugar, pumpkin pie spice and ginger. Mix in the molasses, applesauce and egg until the mixture forms a ball. Turn out onto a lightly floured surface and knead for 10 turns. Place onto the prepared cookie sheet and pat into a 10 inch circle.
  3. 3 Bake for 15 minutes in the preheated oven. Cut into wedges while still warm and serve with vanilla ice cream.

By Sara

Mrs. Sigg's Fresh Pumpkin Pie
Dessert American

Mrs. Sigg's Fresh Pumpkin Pie

4.8

Prep
20 min
Cook
60 min
Total
880 min

Instructions

  1. 1 Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
  2. 2 In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
  3. 3 Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  4. 4 Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

By Beth Sigworth

Easy Pumpkin Dessert
Dessert American

Easy Pumpkin Dessert

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl until well combined. Pour into the prepared dish.
  3. 3 Sprinkle dry cake mix evenly over top; drizzle butter and sprinkle walnuts evenly over cake mix.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Let cool completely before cutting into 24 squares.

By Nancy

Quick and Easy Pumpkin Mousse
Dessert American

Quick and Easy Pumpkin Mousse

4.7

Prep
5 min
Cook
10 min
Total
165 min

Instructions

  1. 1 Melt butter in a large skillet; stir in marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
  2. 2 Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.

By Kristin_California

Low-Carb Pumpkin Cheesecake Bars
Dessert American

Low-Carb Pumpkin Cheesecake Bars

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
  2. 2 Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
  3. 3 Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

By Paula Mahon

Bisquick Impossible Pumpkin Pie
Dessert American

Bisquick Impossible Pumpkin Pie

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
  2. 2 Combine sugar and baking mix in a large bowl. Stir in butter, milk, and eggs; beat in pumpkin, spice, and vanilla until smooth. Pour into prepared pie pan.
  3. 3 Bake in the preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie.

By Roberta J

Baked Pumpkin Custard from EAGLE BRAND
Dessert American

Baked Pumpkin Custard from EAGLE BRAND

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.
  3. 3 Place custard cups in a 9x13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.
  4. 4 Bake until the centers are almost set, about 35 minutes.
  5. 5 Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.
  6. 6 Top with whipped cream and sprinkle with cinnamon just before serving.

By Eagle brand

Real Pumpkin Pie
Dessert American

Real Pumpkin Pie

4.9

Prep
15 min
Cook
85 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Arrange pumpkin halves, cut-sides down, on the prepared baking sheet.
  3. 3 Bake in the preheated oven until flesh is tender throughout, about 40 minutes. Set aside to cool.
  4. 4 Increase the oven temperature to 425 degrees F (220 degrees C).
  5. 5 Scrape pumpkin flesh into a large bowl; beat in sugar, heavy cream, sour cream, eggs, flour, pumpkin pie spice, and salt until smooth. Divide pumpkin filling between pie crusts.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 45 minutes.

By Lori B Howe

Pumpkin Patch Tarts
Dessert American

Pumpkin Patch Tarts

3.8

Prep
10 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place tart shells on baking sheets.
  3. 3 Bake in the preheated oven for 1 minute. Remove from the oven; leave the oven on.
  4. 4 Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a large bowl; whisk until filling is well combined. Pour evenly into tart shells.
  5. 5 Bake in the preheated oven for 10 minutes. Rotate the baking sheets and continue baking until filling is set, about 12 minutes more.
  6. 6 Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.

By the4taals

Creamy Pumpkin Pie with Ricotta Cheese
Dessert American

Creamy Pumpkin Pie with Ricotta Cheese

5.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
  2. 2 Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kirsten

Easy Pumpkin Spice Truffles
Dessert American

Easy Pumpkin Spice Truffles

4.3

Prep
20 min
Cook
5 min
Total
55 min

Instructions

  1. 1 Pulse sandwich cookies in a food processor until they reach a fine, sand-like consistency. Add in cream cheese, pumpkin puree, pumpkin pie spice, and salt. Continue pulsing, scraping down the sides when needed, until a smooth, loose dough is formed.
  2. 2 Using a spoon or cookie scoop, measure out about 20 even portions of the dough (about 1 tablespoon a piece) onto a parchment-lined baking sheet. Move to the freezer for 10 to 12 minutes. When the dough is firm enough, roll each portion into a ball shape. Move back to the freezer to harden slightly for 8 to 10 more minutes.
  3. 3 In a large, microwave-safe bowl, melt white chocolate chips in the microwave in 30-intervals second, stirring in between, until the chocolate is fully melted and smooth. Drop each pumpkin spice ball into the chocolate. Using two forks, fully coat the dough in chocolate, let it drain, then place it back on the parchment-lined baking sheet.
  4. 4 Allow the truffles to cool to room temperature before topping with melted chocolate, caramel, or more pumpkin pie spice. Keep in the refrigerator until just before serving.

By Annie Campbell

Pumpkin Pie with Truvia® Natural Sweetener
Dessert American

Pumpkin Pie with Truvia® Natural Sweetener

2.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F.
  2. 2 Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
  3. 3 Ease pastry into pan; flute and trim edge.
  4. 4 Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
  5. 5 Pour mixture into prepared pastry shell.
  6. 6 Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
  7. 7 Cool on wire rack.
  8. 8 Top with whipped topping, if desired.

By TruviaR

Pumpkin Tahini Pie
Dessert American

Pumpkin Tahini Pie

Prep
20 min
Cook
Total
310 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place prepared pie crust onto a baking sheet.
  3. 3 In a bowl, whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, tahini, heavy cream, vanilla, and salt until smooth and combined. Pour into prepared pie crust.
  4. 4 Place pan into oven and bake for 15 minutes. Reduce oven temp to 350 degrees F (175 degrees C) and continue baking until pie is set but the middle is still slightly jiggly, 30 to 35 minutes. Remove from the oven and allow pie to cool completely, at least 4 hours.
  5. 5 If desired, garnish with toasted sesame seeds before serving.

By Kim

Mini Pumpkin Pies
Dessert American

Mini Pumpkin Pies

4.8

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.
  2. 2 Roll each sheet of pastry out on a floured surface to roughly an 11-inch square. Use a 3-inch round cutter to cut 12 circles from each sheet of pastry. Fit a pastry crust into each mini pie pan; brush the edges with egg white.
  3. 3 To make the filling: Beat egg yolk and remaining 2 eggs in a medium bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice; beat until smooth.
  4. 4 Spoon about 2 tablespoons filling into each crust.
  5. 5 Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.
  6. 6 Remove from the oven and allow to cool for 15 minutes before serving.

By Lisawas

Pumpkin Cranberry Bread
Dessert American

Pumpkin Cranberry Bread

4.5

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or 4 mini loaf pans).
  2. 2 Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.
  3. 3 Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.
  4. 4 Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.

By LINDAGEAN

Whipped Pumpkin Pie
Dessert American

Whipped Pumpkin Pie

4.5

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
  3. 3 Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
  4. 4 Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
  5. 5 Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

By luvtobake

Pumpkin Cream Puffs
Dessert American

Pumpkin Cream Puffs

4.6

Prep
30 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Bring water, butter, and salt to a boil in a heavy saucepan. Beat in flour vigorously until mixture forms a ball: transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition
  3. 3 Drop spoonfuls of dough onto an ungreased baking sheet.
  4. 4 Bake in the preheated oven until puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Cool. Cut cream puffs horizontally with a serrated knife.
  5. 5 Beat cream with an electric mixer in a large bowl until thick and creamy. about 1 minute. Gradually add confectioners' sugar and pumpkin pie spice, continuing to beat until soft peaks, about 3 minutes.
  6. 6 Fold ⅓ pumpkin purée into whipped cream mixture. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining pumpkin purée, folding just until blended.
  7. 7 Spoon about 2 tablespoons of pumpkin cream filling into each puff: garnish each puff with confectioners' sugar and pinch of pumpkin pie spice. Store in the refrigerator.

By CarolynWG

Spiced Cranberry Bread Pudding
Dessert American

Spiced Cranberry Bread Pudding

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
  2. 2 Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
  3. 3 Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
  4. 4 Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

By Treasures of Food

White Chocolate Pumpkin Cookies
Dessert American

White Chocolate Pumpkin Cookies

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Whisk flour, pumpkin pie spice, and baking soda together in a medium bowl until well combined. Set aside.
  3. 3 Beat brown sugar and butter together in a large bowl with an electric mixer until smooth and creamy; beat in pumpkin purée until incorporated. Beat in eggs and vanilla, then beat in flour mixture until just combined. Stir in white chocolate chips and pecans until evenly distributed.
  4. 4 Drop rounded tablespoons of dough 2 inches apart on an ungreased cookie sheet.
  5. 5 Bake in the preheated oven until edges are set, 20 to 22 minutes.

By Jill Eshenbaugh

Pumpkin Spice Soft Sugar Cookies
Dessert American

Pumpkin Spice Soft Sugar Cookies

4.5

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Beat 2 cups sugar and butter with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
  2. 2 Sift flour, pumpkin pie spice, baking powder, and salt together. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover and refrigerate until chilled, at least 1 hour.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
  4. 4 Pour remaining 1/4 cup sugar into a shallow bowl. Fill another small bowl with water.
  5. 5 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Moisten the bottom of a glass with water, then dip it in sugar. Gently flatten cookie dough with the bottom of the sugared glass, rewetting and dipping as necessary.
  6. 6 Bake in the preheated oven until set, 5 to 7 minutes.

By Big C