pumpkin dessert

Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!

Classic Pumpkin Pie Recipe

pie crust ((1 disk

egg white ((to brush inside hot crust))

pumpkin puree (room temperature (Libby’s brand works best))

eggs (plus 3 egg yolks, room temp)

light brown sugar

sugar

tsp pumpkin pie spice

cinnamon

tsp salt

tsp vanilla extract

oz evaporated milk (room temperature)

heavy whipping cream

Tbsp sugar

golden rum

Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a 9” glass pie pan.

Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.

Prepare the Pie Crust:

Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.

Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry. While it’s still hot, brush the inside with egg white which creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.

Blind Baking the Crust:

In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.

Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles.

Reduce oven temperature to 350˚F and bake 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake.

Cool completely on a wire rack until room temp (3 hours) then serve or refrigerate if not serving the same day.

Make Pumpkin Pie Filling and Bake:

In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for 1 minute until soft peaks form.

Add 3 Tbsp sugar, 1/2 Tbsp rum, and 1/2vanilla and beat on medium-high speed until medium peaks form.

Make the Rum Whipped Cream:

https://www.youtube.com/watch?v=-foq31MPrGE

Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

PUMPKIN PIE INGREDIENTS:
►1 pie crust disk (half of our pie crust recipe)
►1 egg white to brush inside the hot crust
►15 oz pumpkin puree, room temperature (Libby’s brand works best)
►1 large egg, plus 3 egg yolks, room temp
►1/2 cup light brown sugar, packed (break up any clumps before adding)
►1/4 cup granulated sugar 
►1 tsp pumpkin spice 
►1/2 tsp cinnamon 
►1/2 tsp salt
►1 tsp vanilla extract - flavor
►12 oz evaporated milk, room temperature

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/pumpkin-pie-recipe/
WATCH PIE CRUST RECIPE: https://youtu.be/SKDki3BPLzU
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⏱️TIMESTAMPS⏱️
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0:35 Pie Crust
4:57 Making pumpkin pie filling
6:25 How to bake pumpkin pie
7:05 Whipped cream topping
8:18 Taste test


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The BEST PUMPKIN PIE RECIPE I've Ever Made | Thanksgiving Dessert

A light and creamy pumpkin cheesecake with all your favorite fall spices and a crunchy graham cracker crust. Getting the perfect no crack bake is easier than you think!

Pumpkin Cheesecake

Graham Crackers (200 grams)

unsalted butter (56 grams, melted)

sugar (24 grams)

cinnamon (1 grams)

cream cheese (1.13kg, room temperature, 4 packages)

sugar (200 grams)

brown sugar (150 grams)

tsp vanilla extract (10 milliliters)

eggs (large, room temperature)

tbsp all-purpose flour

pumpkin purée (225 grams)

sour cream

tsp ground cinnamon (2 grams)

tsp nutmeg (freshly grated if possible)

ginger

tsp allspice (optional)

tsp cardamom (optional)

Preheat oven to 350F.

Add Graham crackers to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and press into a flat layer using a measuring cup or glass. bake for about 10-15 minutes, or until fragrant and a darker golden color. Remove from oven, set aside and reduce oven temperature to 300F.

Once cooled, wrap the bottom and sides of the springform pan in two layers of foil. The best foil to use is the extra wide type so water can&#x27;t seep into your cake while baking.

For the Crust:

Add Room Temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Add both sugars and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix a few seconds more until smooth.

Once your eggs are incorporated sprinkle in the four, add the pumpkin puree, sour cream, spices, and vanilla. Mix until incorporated and scrape the bowl down one last time. I sometimes will take a whisk to the batter just to make sure there are no unmixed bits hiding in the bowl.

Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rice much at all during this low and slow bake so you can fill it up past 2/3rds. If you&#x27;re using an 8&quot; pan then you will have some extra batter for individual/mini cheesecakes.

Place springform pan into a large roasting pan. Fill with very hot or boiling water a little over an inch deep and transfer to oven.

Bake for about 60 minutes or until cake is set but center is wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

Run a knife around edge of cake before releasing from pan.  You can garnish the cake with dollops of whipped cream or enjoy plain.

For the Filling

This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day! 

RECIPE: https://preppykitchen.com/pumpkin-swirl-cheesecake/

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The BEST Pumpkin Cheesecake

A light and creamy cheesecake in a crunchy graham cracker pecan crust that&#x27;s beyond delicious. Getting the perfect no crack bake is easier than you think!

Cheesecake Recipe

Graham Crackers (more if you'd like a thicker crust)

pecans (70 grams, toasted)

cream cheese (1.13kg, room temperature, 4.5 packages)

sugar (350 grams)

tbsp All purpose flour

Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well.  Press into a flat layer using a tall glass and really try to compact the side to it keeps it&#x27;s shape after cutting. Bake for about 10-15 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside.

Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.

Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top. If you&#x27;re using an 8&quot; pan then you will have some extra batter for individual/mini cheesecakes, which you can bake in cupcake papers.

Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it&#x27;s easier to remover from the oven.

Bake at 350F for 20 minutes then reduce temperature to 300F and bake another 40 minutes or until cake&#x27;s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

You can garnish the cake with dollops of whipped cream, berries, or enjoy plain.

For the Filling:

My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!

Full Recipe: https://preppykitchen.com/cheesecake-recipe/

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Light and Creamy Cheesecake Recipe

An airy, light, and delicious whipped dessert of pumpkin and cream, lightly sweetened and spiced with traditional Fall flavors.

Low Carb Pumpkin Mousse

Powdered Monk Fruit Sweetener, (divided)

vanilla extract

pumpkin pie spice

nutmeg

heavy cream

whipped cream, (for topping, optional)

low carb granola, (for garnish, optional)

In a large mixing bowl whisk the pumpkin puree with 1/4 cup sweetener. Add vanilla, cinnamon, pumpkin pie spice, and nutmeg; whisk until well combined. Set aside.

In a separate bowl combine heavy cream with remaining sweetener; using an electric mixer, beat the mixture until soft peaks form.

Add the heavy cream mixture to the pumpkin mixture and, using a rubber spatula, gently fold the mixture until thoroughly incorporated.

Divide mousse evenly among small dessert bowls.

Place in the fridge for 1 hour.

Optionally, top with a dollop of whipped cream and a sprinkle of low carb granola.

Serve.

Moist yummy bars with cream cheese frosting to serve a crowd.

Joe's Awesome Pumpkin Bars

all purpose flour

baking powder

baking soda

allspice

salt

brown sugar

white sugar

eggs

15- oz can Libbey’s pure pumpkin

canola oil

vanilla

tbsp butter, room temperature

regular cream cheese, room temperature

half-and-half (, whipping cream

In small bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

In large bowl, beat together the sugars, eggs, pumpkin, oil, and vanilla for about 60 seconds. Add the dry ingredients and mix just until smooth.

Pour into a greased 12” X 17” (half sheet pan), rimmed sheet pan. See notes.

Bake at 350°F for 18 to 20 minutes, rotating after 10 minutes. Bars are done when they’re just turning brown around the edges and pulling away from the sides of the pan, and a toothpick inserted in the middle comes out clean. Be careful not to overbake or the bars will be dry.

Cool completely before frosting.

Bars

Beat butter and powdered sugar until smooth, add the cream cheese and beat just until combined. Beat in the vanilla and half-and-half until smooth.

Once you’ve added the cream cheese, don’t beat any longer than necessary because cream cheese gets runny when beat too long.

Frost the completely cooled bars.

Leftovers should be covered and refrigerated.

Frosting

If you don’t have a mixer or would rather knead the dough with you hands, place the dough on a floured surface and knead until smooth, adding a little more flour as needed (about 8-10 minutes). The dough may still be a bit sticky, but shouldn’t be overly so.

Nutella Stuffed Pumpkin Beignets.

active dry yeast

apple cider

buttermilk

unsalted butter (melted)

pumpkin puree

all-purpose flour

Nutella (24 tablespoons)

canola oil (for deep-frying)

Mix the yeast, brown sugar, and warm cider in the bowl of a stand mixer fitted with the dough hook. Let sit for 5 minutes and allow the yeast to proof, it will foam up. Then add the eggs, salt, buttermilk, melted butter, pumpkin, vanilla, 2 1/2 cups flour, and 1 1/2 teaspoons cinnamon, mix on medium until combined. Continue slowly adding the remaining 1/2 cup of flour until it is all incorporated. The dough will be sticky. At this point begin adding 1 tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball (about 4-6 minutes).

Spray a bowl with cooking spray and place the dough inside, cover with some plastic wrap on top. Let rise for 1-2 hours in a warm spot, or until doubled in size.

Turn the dough onto a floured work surface. Roll the dough out into a large rectangle, about an 1/8 inch thick. Use a knife or pastry cutter to cut into 3×3 inch squares (about 50 squares).Scoop out a scant teaspoon of Nutella and place in the middle of a square. Gently place another square on top and pinch the sides together. Fold each side in about 1/4 inch and pinch again. It is VERY important that the beignet is well sealed. If not, it could pop open while it fries and all the filling will spill out!

Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. Fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares.

In a small bowl, combine the remaining 1 tablespoon cinnamon and powdered sugar. Dust the warm beignets with powdered sugar on both sides.

These Spiced Pumpkin Scones are fluffy and easy to make. Pumpkin puree and warming spices give them the taste of a pumpkin spice latte! You can also use butternut squash and make your own puree easily.

Spiced Pumpkin Scones

(275 grams) all-purpose flour (plain flour)

tsp baking powder

(100 grams) sugar

tsp cinnamon

cloves

tsp ground ginger

(80 grams) cold butter

tbsp milk (plus extra for brushing)

Preheat oven to 425F / 220C. Lightly butter a large baking tray.

Peel, deseed and cube the pumpkin or butternut squash. Roast in the oven for about 20-30 minutes or until soft. Puree with a hand blender or food processor until smooth. Any extra puree can be frozen.

To make your own pumpkin/squash puree:

Sift the flour, sugar and spices into a bowl.

Using your fingertips, rub the butter and flour mixture together until the mixture has the consistency of coarse breadcrumbs.

In another bowl, lightly mix together the pumpkin, milk and egg.

Pour the wet ingredients into the dry ingredients and combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.

On a lightly floured worktop, form the dough into a circle approximately 1/2 inch thick. Cut out scones with a cutter or the edge of a glass dipped in milk. Place on the baking tray and brush with a little milk.

Bake for 10-15 minutes. Cool slightly on a wire rack and serve with cream, jam and a cup of tea.

For the Pumpkin Scones:

Pumpkin Pecan Cobbler is the ultimate fall dessert with&nbsp;cake on the top and hot caramel sauce on the bottom!

Pumpkin Pecan Cobbler

milk

butter oil

pecans

water

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

These Mini Pumpkin Cheesecakes are the perfect fall desserts with two classics in one dessert.

Mini Pumpkin Cheesecakes

graham crackers (crushed)

butter (melted)

oz cream cheese (room temperature)

7.5 oz pumpkin puree

evaporated milk

Preheat oven to 350° and line a muffin pan with liners and lightly spray with nonstick cooking spray. Set aside.

In a medium bowl, add graham crackers, sugar, and butter and mix until combined. Pressed into muffin pan.

Press the crust into the bottom of muffin pan.

Bake for 10-12 minutes. Remove from oven and let cool completely.

For The Crust

In a medium bowl, beat cream cheese until smooth.

Add eggs, sugar, and vanilla. Beat until combined then place in the fridge to chill for 30-40 minutes.

Spoon on top of cooled graham cracker crust.

For The Cheesecake

In a medium bowl, whisk eggs until light and fluffy.

Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until combined.

Evenly pour cream cheese mixture into the muffin pan. Pour pumpkin mixture over cream cheese.

Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.

For The Pumpkin Layer

This Instant Pot Pumpkin Snickerdoodle Bread recipe has all the wonderful pumpkin pie and cinnamon sugar flavors in a delicious dessert bread.

Instant Pot Pumpkin Snickerdoodle Bread Recipe

vegetable oil

unsalted butter

Top 30 pumpkin dessert recipes from across the web

The most viewed pumpkin dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 30 pumpkin dessert recipes from across the web

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Top Tags

Classic Pumpkin Pie Recipe

Pumpkin Cheesecake

Cheesecake Recipe

Low Carb Pumpkin Mousse

Joe's Awesome Pumpkin Bars

Nutella Stuffed Pumpkin Beignets.

Spiced Pumpkin Scones

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