easy holiday dessert

Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!

Pecan Pie Cobbler

unsalted butter

brown sugar

baking powder

salt

cinnamon

2% milk

dark rum

vanilla extract

brown sugar (light

pecans

water

Vanilla ice cream whipped cream

Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.

In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.

In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.

With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).

Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.

Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

https://content.jwplatform.com/videos/SXVGzhJj.mp4

It will only take you about 1 bite of this AMAZING gluten-free and keto Pumpkin Crisp to officially declare this recipe as one of your favourite fall desserts! The smooth, perfectly spiced pumpkin filling and the crunchy double crisp topping is truly a match made in heaven! Use my Homemade Pumpkin Spice in this recipe and all your Fall treats!

Keto Pumpkin Crisp - The EASIEST recipe

pumpkin purée

Allulose

eggs

pumpkin pie spice

heavy cream

almond flour

pecans (or walnuts

brown sugar substitute

allulose

unsalted butter, melted

Preheat oven to 375°F. Butter an 8 x 8-inch baking dish or medium casserole dish. Set aside.

In a large bowl, whisk together pumpkin, sweetener, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth.  Set the mixture to the side.

Prepare the Pumpkin Filling:

In a medium bowl, stir together the almond flour, sweetners, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly. (You can also beat the mixture with a hand mixer until crumbly if needed).

Prepare the Double Crisp:

Spread 1.5 cups of the cinnamon streusel topping on the bottom of the skillet, pressing the ingredients down.  Spread the pumpkin pie mixture over the crisp layer and even out the top.  Crumble the remaining crisp over the pumpkin filling and place the dish in the oven.

Bake until the filling is just barely set (it may jiggle slightly in the middle)  and the top is golden brown, 35 to 45 minutes (over 35 minutes for a gooier bottom)

Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.

Assemble the Pumpkin Crisp

A no-bake delight full of festive layers of white chocolate and peppermint. 

Candy Cane Lush

Oreo cookies (a 14 oz package)

(1/2 stick) unsalted butter, melted

(8 oz) package cream cheese, softened

sugar

milk

(12 oz) carton whipped topping, thawed (such

crushed candy canes, divided

(3.3 oz each) packages white chocolate pudding mix

In a food processor, pulse cookies into fine crumbs. Add salt and melted butter and pulse just until combined. Press mixture into the bottom of a 9x13-inch baking dish. Chill while you prepare the filling.

In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and milk and beat until smooth, about 2 minutes.

Fold in 1 cup of the whipped topping along with 1/2 cup of the crushed candy canes. Spread mixture over chilled crust.

In a clean bowl, whisk together the pudding mix and milk for 2 minutes until thickened. Spread over cream cheese layer.

Spread remaining whipped topping over the top. Cover dish with plastic wrap or foil and chill at least 4 hours.

When ready to serve, sprinkle with remaining crushed candy canes. Enjoy!

This easy holiday dump cake is perfect for Thanksgiving or the Christmas season. So easy with just 3 ingredients!

Cranberry Dump Cake Recipe

spice cake mix

cranberry sauce

butter (, melted)

Preheat oven to 350 degrees F.

Coat the interior of your baking dish with non-stick spray.

Drop two cans of jellied cranberry into the dish and gently mash down with fork. Spread cranberry to cover the bottom evenly.

Dump the box of cake mix on top and spread out.

Drizzle the butter over the top.

Bake for 45-50 minutes. Fresh sauce version will likely take 40-45 minutes.

Allow to cool a few minutes before serving, but this cobbler treat is best served warm. Top with vanilla ice cream or whipped cream (as shown).

This cobbler was great with vanilla bean ice cream on top. I have a few pumpkin haters in my family, so this will be the pumpkin pie alternative at our house this Thanksgiving. Only change was adding pecans on top.

https://content.jwplatform.com/videos/EaMuAK82.mp4

A cranberry dump cake is a great way to use up leftover cranberry sauce. A festive easy holiday dessert too!

Cranberry Dump Cake_1.mp4

This peppermint brownie pudding is the ultimate cold-weather dessert: deeply chocolatey, rich, and spoon-soft in the center with a fudgy, brownie-like edge. Baked gently in a water bath, it lands somewhere between a molten brownie and a classic pudding, with just enough peppermint to keep it festive without overpowering the cocoa. Finished with a fluffy peppermint whipped cream and a crunch of crushed candy canes, it’s a warm, cozy, dessert that you’ll love eating by the spoonful.

Peppermint Brownie Pudding Recipe by Tasty

cocoa powder

all-purpose flour

½ lb (2 sticks) unsalted butter,

eggs,

vanilla paste

½ teaspoon peppermint extract

water,

heavy cream, cold

peppermint candy,

vanilla ice cream,

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Make the pudding: Preheat the oven to 325°F (160°C). Lightly grease a 2-quart (9 x 13 x 2-inch) rectangular baking dish with butter, and set aside.

Sift the cocoa powder and flour together in a medium bowl, and set aside.

Melt the butter in a small saucepan over low heat. Remove from heat, and let cool for 5 minutes.

Beat the eggs and granulated sugar with a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) on medium-high speed for 5–10 minutes, until the mixture is very thick and pale yellow, and falls in ribbons when you lift the beaters.

Reduce the mixer speed to low. Add the vanilla paste and peppermint extract, and beat until just combined, about 10 seconds. Add the cocoa mixture, and beat on low speed until just combined, about 15 seconds (do not overmix).

With the mixer running on low speed, slowly pour in the cooled butter, beating until just combined, about 20 seconds, stopping to scrape down the sides of the bowl after 10 seconds.

Pour the batter into the prepared baking dish. Place the baking dish in a larger deep-sided baking pan or roasting pan. Add enough hot water to the larger pan to come halfway up the sides of the baking dish.

Place in the hot oven, and bake for exactly 1 hour (a toothpick inserted 2 inches from the side will come out only three-fourths clean; the center will appear very underbaked). Remove from the oven, and let cool for 15–20 minutes, until slightly cooled (the pudding will sink slightly as it cools).

While the pudding bakes, make the peppermint whipped cream: Beat the cold heavy cream in a large bowl using a hand mixer or stand mixer fitted with the whisk attachment on medium speed until it begins to thicken, about 1 minute. Add the powdered sugar and peppermint extract. Increase the mixer speed to medium-high, and beat until soft peaks form, 2–3 minutes (do not overmix). Cover and refrigerate until ready to serve.

Serve the pudding warm with a generous dollop of the peppermint whipped cream. Garnish with a sprinkle of crushed peppermint candies. Add a scoop of vanilla ice cream alongside if desired.

INSPIRED BY: Ina Garten's Brownie Pudding

https://vid.tasty.co/mediaconvert/output/391880/Standalone/1766081679_square_720.mp4

Top 5 easy holiday dessert recipes from across the web

The most viewed easy holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pecan Pie Cobbler

Keto Pumpkin Crisp - The EASIEST re...

Candy Cane Lush

Cranberry Dump Cake Recipe

Peppermint Brownie Pudding Recipe b...

Top 5 easy holiday dessert recipes from across the web

The most viewed easy holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Pie Cobbler

Keto Pumpkin Crisp - The EASIEST re...

Candy Cane Lush

Cranberry Dump Cake Recipe

Peppermint Brownie Pudding Recipe b...

The most viewed easy holiday dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine