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Pumpkin Brulee
Dessert French

Pumpkin Brulee

4.5

Prep
20 min
Cook
17 min
Total
277 min

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

Pumpkin Pot De Creme
Dessert French

Pumpkin Pot De Creme

4.4

Prep
15 min
Cook
45 min
Total
585 min

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

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-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 Cake Mix Cookies with Chocolate Chips
Dessert American

Pumpkin Cake Mix Cookies with Chocolate Chips

4.7

Prep
10 min
Cook
15 min
Total
25 min

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

Vanilla Pumpkin Pudding
Dessert

Vanilla Pumpkin Pudding

4.3

Prep
15 min
Cook
40 min
Total
55 min

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

Tofu Pumpkin Pie
Dessert

Tofu Pumpkin Pie

4.5

Prep
10 min
Cook
55 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
  3. 3 Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.

By Christopher Sherlock

Marbled Chocolate Pumpkin Pie
Dessert

Marbled Chocolate Pumpkin Pie

4.5

Prep
20 min
Cook
Total
70 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
  2. 2 Melt the chocolate in the microwave or on the top of a double boiler. To melt the finely-chopped chocolate in the microwave, melt it in a microwave-proof bowl in 30-second intervals, stirring between intervals. Take care not to overheat, which will cause the chocolate to burn and become grainy. Set the melted chocolate aside while preparing the remainder of the pie filling.
  3. 3 Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.
  4. 4 Measure ½ cup of the pumpkin pie filling and stir it into the bowl of melted chocolate until smooth.
  5. 5 Pour the remaining pie filling into the pie shell. Dollop the chocolate pie filling on top. Use a toothpick or butter knife to create a marbled effect by swirling in and out of each of the dollops.
  6. 6 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.Remove from the oven, set on a wire rack, and cool completely before serving.

By Vallery Lomas

Vanilla Pumpkin Pie
Dessert

Vanilla Pumpkin Pie

4.5

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla, and cinnamon. Pour filling into pie shell.
  3. 3 Bake for 20 minutes in the oven then turn the oven temperature down to 350 degrees F (175 degrees C). Continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

By Alisha Burke

Pumpkin Delight
Dessert

Pumpkin Delight

4.0

Prep
Cook
Total

Instructions

  1. 1 In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
  2. 2 Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

By Annette Clark

Sugarless Pumpkin Pie
Dessert

Sugarless Pumpkin Pie

3.9

Prep
Cook
Total

Instructions

  1. 1 Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
  2. 2 Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

By Connie Head

Pumpkin Pudding I
Dessert

Pumpkin Pudding I

4.2

Prep
20 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
  3. 3 Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

By Metha

Homemade Pumpkin Ice Cream
Dessert

Homemade Pumpkin Ice Cream

4.0

Prep
20 min
Cook
10 min
Total
470 min

Instructions

  1. 1 Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
  2. 2 Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
  3. 3 Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
  4. 4 Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
  5. 5 Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
  6. 6 Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
  7. 7 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.

By Allrecipes Member

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

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

Chocolate Pumpkin Bundt Cake
Dessert

Chocolate Pumpkin Bundt Cake

4.9

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
  2. 2 Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

By Dianna Jacobs-Fresh

Pumpkin Toffee Cream Pie
Dessert

Pumpkin Toffee Cream Pie

4.3

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
  2. 2 Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

By C Tallent

Vegan Pumpkin Pie
Dessert

Vegan Pumpkin Pie

3.7

Prep
15 min
Cook
40 min
Total
595 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
  3. 3 Bake in the preheated oven until center is set, about 40 minutes.
  4. 4 Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

By justasfastasican

Dad's Pumpkin Chiffon Pie
Dessert

Dad's Pumpkin Chiffon Pie

4.4

Prep
Cook
Total

Instructions

  1. 1 Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  2. 2 In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  3. 3 Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
  4. 4 Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
  5. 5 Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

By Jennifer Powell

Impossible Pumpkin Pie I
Dessert

Impossible Pumpkin Pie I

4.0

Prep
15 min
Cook
55 min
Total
190 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. 2 In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan.
  3. 3 Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.

By ANITAL

Easy Baked Pumpkin Pudding
Dessert

Easy Baked Pumpkin Pudding

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.
  2. 2 Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
  3. 3 Bake in the preheated oven until center is set, about 30 minutes.

By hembrees

Pumpkin Pie Cake with Yellow Cake Mix
Dessert

Pumpkin Pie Cake with Yellow Cake Mix

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
  2. 2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
  3. 3 Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
  4. 4 Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
  5. 5 After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

By Rosie De Coito

Spiced Pumpkin Cheesecake Cupcakes
Dessert

Spiced Pumpkin Cheesecake Cupcakes

Prep
10 min
Cook
23 min
Total
93 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  2. 2 Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
  3. 3 Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
  4. 4 Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.

By TheMadBaker313

Pumpkin-Almond-Date Balls
Dessert

Pumpkin-Almond-Date Balls

5.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine dates, 1/3 cup almonds, coconut, pumpkin puree, cocoa powder, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend until well combined. Roll spoonfuls of mixture into balls between your palms; place on a parchment-paper-lined baking sheet.
  2. 2 Place remaining 1/3 cup almonds on a plate. Roll balls in the almonds until coated. Cover with plastic wrap and refrigerate until set, at least 1 hour.

By CoachJen