Unique Pumpkin Recipes
On Monday, we started with some new and unique ways to make some of the classic Thanksgiving Favorites. Today’s recipes are for Pumpkin desserts. These recipes sound delicious.
If you missed the other recipes, you can check out the list of:
Here are some great recipes I found:
Pumpkin Pie in a Pan: This recipe doesn’t have the traditional pie crust, you sprinkle the top with yellow cake mix.
Pumpkin Gooey Butter Cakes: This recipe is from Paula Deen and you can actually substitute the pumpkin for pineapple, bananas or peanut butter.
Kellogg’s Pumpkin Cheesecake: Kellogg’s cheesecake has a crust made with Kellogg’s® All-Bran.
Hazelnut Pumpkin Pie: Add hazelnut creamer to this version.
Emeril Lagasse’s Pumpkin Cheesecake: Emeril’s recipe calls for graham cracker and pecan crust.
Martha Stewart’s Pumpkin Pie: Very similar to a traditional pumpkin pie recipe.
Pumpkin Cream Pie: From the Pioneer Woman, her recipe includes vanilla pudding.
Pumpkin Pie Bars: Eagle Brand’s recipe which includes sweetened condensed milk.
Pumpkin Cheesecake Bars: Another version from Eagle Brand. Couldn’t decide which sounded better so I included them both.
Country Pumpkin Cake: Courtesy of Pillsbury.
And the traditional recipe: Libby’s® Famous Pumpkin Pie
Pumpkin Chocolate Bark
Ingredients:
- 2 tbl Pumpkin Puree
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 12 oz Chocolate
- 4 oz White Chocolate
- Parchment Paper
Directions:
- Combine Pumpkin Puree, Cinnamon & Nutmeg in a small bowl
- Melt the Chocolate and pour over the parchment paper on a pan
- Melt the White Chocolate
- Combine the Melted White Chocolate and the Pumpkin Combonation
- Spoon onto the Chocolate
- Spread out and combine
- Freeze until firm (about 40 min)
- Break up and enjoy!
This recipe is from Lori, she made these delicious pumpkin muffins for the couponing workshop I gave the other night. The muffins were absolutely wonderful!! Megan and I were eating them up! I asked Lori to send me the recipe so here it is…
Pumpkin Muffins with Cream Cheese Frosting (pictured above)
Muffin Ingredients:
- 1 cup All-purpose Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1-1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 4 Tablespoons Butter, cut into pieces
- 1 cup (heaping) Pumpkin Puree
- 1/2 cup Evaporated Milk
- 1 whole Egg
- 1-1/2 teaspoon Vanilla
For Frosting:
- 1/4 cup Softened Butter
- 4 ounces, weight Cream Cheese
- 1/2 pound Powdered Sugar
- 1/2 teaspoon Vanilla
Preparation Instructions:
Preheat oven to 400 degrees. Generously grease 12 muffin tins (or I prefer to make mini-muffins).
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture and mix to combine.
Pour into greased muffin pans.
Bake for 25 minutes (about 12-15 minutes for mini-muffins). Cool completely before frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
Thank you Lori!