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Pumpkin French Toast
Breakfast French

Pumpkin French Toast

4.4

Prep
10 min
Cook
15 min
Total
25 min

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

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

Pumpkin Brioche
Snack French

Pumpkin Brioche

4.6

Prep
60 min
Cook
30 min
Total
870 min

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

Pull-Apart Pumpkin Brioche
Bread & Baking French

Pull-Apart Pumpkin Brioche

Prep
25 min
Cook
40 min
Total
425 min

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

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

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

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

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 Banana Smoothie
Breakfast

Pumpkin Banana Smoothie

4.6

Prep
10 min
Cook
Total
495 min

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

Easy Pumpkin Spice Muffins

Easy Pumpkin Spice Muffins

4.5

Prep
10 min
Cook
25 min
Total
45 min

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

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

Pumpkin Smoothie
Breakfast American

Pumpkin Smoothie

3.9

Prep
5 min
Cook
5 min
Total
10 min

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

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 Crumble Yogurt Parfait
Breakfast

Pumpkin Crumble Yogurt Parfait

Prep
10 min
Cook
Total
10 min

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

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

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

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