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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

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 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

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

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 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

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

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

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

Pumpkin Rolls II
Dinner

Pumpkin Rolls II

4.6

Prep
30 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  2. 2 In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. 5 Bake in preheated oven for 10 to 15 minutes, or until golden brown.

By Karen Rummer

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