pumpkin desserts

Everything you love about pumpkin pie, made into a light and fluffy dip. Perfect for dipping apple wedges, graham crackers or gingersnaps.

Pumpkin Pie Dip

pumpkin puree

brown sugar (unpacked)

vanilla extract

cinnamon

pumpkin pie spice (or more to taste)

oz 0% Greek yogurt

oz Truwhip (frozen whipped topping, thawed)

apples (for dipping)

Mix pumpkin with brown sugar, vanilla and spices, blend well.

Mix in yogurt.

Fold in Truwhip and chill in refrigerator until ready to eat.

To serve transfer to a serving dish or hollowed out pumpkin.

Pumpkin Pie Dip is everything you love about pumpkin pie, made into a easy, light and fluffy no bake dip. Perfect for dipping apple wedges, graham crackers or gingersnaps.


https://www.skinnytaste.com/pumpkin-pie-dip/

This Pumpkin Pie Recipe with Marshmallow topping is a fun twist on a Thanksgiving dessert with a real WOW factor!

Pumpkin Pie with Marshmallow Topping

(150 grams) flour

tbsp (31 g) powdered sugar

½ tsp (2.5 ml) salt

(120 g) butter,

tbsp (30 ml) ice water

can (422 g) pure pumpkin puree

¼ tsp (6.25 milliliters) pumpkin pie spice

eggs

can (396 g) sweetened condensed milk

(240 ml) of light corn syrup

salt

vanilla

¼ tsp (1.25 ml) cream of tartar

tbsp (25 g) sugar

In the bowl of a food process combine...

In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.

In a small bowl whisk together the egg...

In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until dough ball forms. (reserve egg white)

Turn dough out onto a floured surface, flatten...

Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

Preheat heat oven to 450F (232C)

Once the dough is chilled, roll out to...

Once the dough is chilled, roll out to 1/8” thickness and fit into a 9 " pie tin. Trim edges of dough around rim and then fold up to create a double crust.

Press crust together to form an even level...

Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.

In a large bowl combine the pumpkin puree,...

In a large bowl combine the pumpkin puree, pumpkin pie spice, and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.

Remove pie from freezer and place on a...

Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shiny crust.

Bake at 450F (232C) for 15 mins. Then...

Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over-browning.

Allow pie to cool completely and then make...

Allow pie to cool completely and then make the marshmallow topping.

Place 2 egg whites, corn syrup, salt, vanilla,...

Place 2 egg whites, corn syrup, salt, vanilla, and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.

Transfer marshmallow to a pastry bag fitted with...

Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.

If you are not serving right away, the...

If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with the last step of broiling.

Place pie under the broiler for 1-2 mins...

Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.

BE CAREFUL! Marshmallow burns quickly so please keep...

BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx

https://www.youtube.com/watch?v=6BnYPD44YCw

Learn how to make a delicious Pumpkin Pie Recipe with Marshmallow topping. A great Thanksgiving dessert idea to switch things up this year! 

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BETH'S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8

INGREDIENTS:

For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water

Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk

Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar


METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine.  Then slowly add butter pulsing until a coarse meal forms. 

In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)

Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.



Preheat heat oven to 450F (232C)

Once dough is chilled, roll out to 1/8" thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.

Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.

In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk. 

Remove pie from freezer and place on a baking sheet.  Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust. 

Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.

Allow pie to cool completely and then make the marshmallow topping.

Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy.  Slowly add sugar.

Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie. 

If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.

Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown. 

BE CAREFUL!  Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away!  Enjoy! xx




ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Beth's Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH

Master the art of the Pumpkin Roll with this recipe from Delish.com. 

Pumpkin Cheesecake Roll

Cooking spray

c. sugar

c. all-purpose flour

kosher salt

baking soda

pumpkin spice

Powdered sugar, for rolling

cream cheese, softened

tbsp. butter

pure vanilla extract

First time to make a rolled cake. Turned out great. Everyone pleased.  Watching recipe being made helped a lot. I realized what I did wrong spreading icing. I should have left an inch all around with no icing I think.  Will try that next time.

To my surprise the cake didn't taste like pumpkin too much. My filling turned out too salty. I did the 1/2 tsp. Over all its good

Good times in the kitchen! It came out lovely!

I made this, it was amazing! But I’m wondering in the video it seems to be just 1 box of cream cheese which is 8 oz., but recipe says 12 oz. I mean I have a lot of filling left, so maybe next time can I just use a box? Not sure if it will make the flavor changes.

I think the amount of cream cheese is wrong it should be one package 250 grams
(8.5 oz or 1 cup). This would be according to the video which I think is right.
i did it with the 12 oz (=1.5 cups a pack and a half) the cream cheese was bitter.

This recipe is so easy and tastes so good. Taking it to my Bible study fellowship in the morning. I’m sure it will be a hit!  Thank you!

Why kosher salt?i had a crunch at the end of my bite

https://streaming.hearstdigitalstudios.com/df12ad5f-a0a9-44c6-ab62-022a0035c779/video_rover_16x9_1080p_hd_1567108334_55553.mp4

Impress Your Friends With This Amazing Pumpkin Roll

This is our best basic pumpkin bread recipe. Feel free to fold in 1 cup of something fun—like chocolate chips, nuts, dried cranberries, or pepitas—once the batter is made. 

Pumpkin Bread

Cooking spray,

baking powder

ginger

nutmeg

c. (1 stick) butter, melted

c. pumpkin puree

sour cream

Cinnamon-sugar,

LOVE this, have made it many times. I like it with only half a cup of sugar.

This pumpkin bread is easy to make and tastes great. Followed directions, turned out great!

This turned out amazing and was so easy to bake!

i realized as i was already mixing the ingredients together that i only had about 3/4 c. of granulated sugar, so i added dark brown sugar for the rest. i found the parchment/cooking spray cumbersome, so might just try buttering and dusting with flour next time, and there is no way that all that batter would have fit in an 8x4 loaf pan, so i used one slightly larger (9.25x5.25) and seemed to be about right. i also added about 1/2 c. of chopped pecans to the batter, and sunflower seeds to the top with the cinnamon and demerara sugar. i removed it from the oven at about 65 mins, took the loaf out of the pan and cooled it on a rack for almost 30 mins before cutting into it. honestly, it smelled so good, i'm surprised i waited that long. i was worried it would be too sweet with the brown sugar sub, but it was perfect!

Probably the best pumpkin bread I ever had! Are use vegetable oil instead of butter, and it came out very light and moist.

I made this a few minutes ago. The only changes I made to the recipe were using self rising flour and adding half as much cinnamon and ginger because I didn't have nutmeg. The single recipe actually made two regular size loaves. It baked more like a cake and still moist, though not as moist as a bread would have been. Did I stir the batter too much which made it cake-like? My husband and I sampled half a slice and it's very good. We'll have a full slice with coffee pretty soon!

What can be substituted for the sour cream?

https://streaming.hearstdigitalstudios.com/11c4fb4a-72f5-4129-8b64-c186940b76d5/video_rover_16x9_1080p_hd_1531832815_7782.mp4

Pumpkin Bread Will Give You All The Fall Feels

This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!

Easy Pumpkin Pie Cheesecake Recipe

(8 oz) packages cream cheese, room temperature

sugar

graham cracker crust (store bought or homemade)

cream,

Preheat oven to 325°F.

In a large bowl, combine cream cheese, granulated...

In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.

Remove 1 1/3 cups of the cheesecake batter...

Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.

Add the pumpkin puree and pumpkin spice to...

Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.

Bake in preheated oven for 35 to 40...

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.

Serve with whipped cream, if desired!

https://mediavine-res.cloudinary.com/video/upload/hebgizlcjh7qz7mxnrpk.mp4

Pumpkin Pie Cheesecake

Pumpkin Bars have an unforgettable cinnamon cream cheese frosting. 

Pumpkin Bars

vegetable oil

c. brown sugar

(8-oz.) block cream cheese,

c. (1 stick) butter, softened

This is a cake, not bars! Beware. Not what is claims to be.

Great recipe! I took to a Thanksgiving potluck last year and it was a hit with everyone. This recipe is a keeper!

Tasted great! I doubled the spices and used pureed pumpkin I made myself from a *gasp* real pumpkin. Worked out great!

We wanted an alternative to pumpkin pie for thanksgiving and this recipe was great. super easy and the frosting is soooooo good. i'm making it again for christmas.

Had some pumpkin puree in pantry and wanted to do a test on this recipe before deciding to bring for Thanksgiving this year - WINNER!!!  A moist & delicious fall cake - perfect desert to make if you have volunteered or asked to bring something for Thanksgiving dinner.

This Pumpkin Cobbler from Delish.com is a much better alternative to pie. 

Pumpkin Cobbler

heavy cream

pumpkin pie spice

kosher salt, divided

c. toasted pecans, roughly chopped

c. rolled oats

c. flour

brown sugar

tbsp. butter, melted

Vanilla ice cream,

https://streaming.hearstdigitalstudios.com/manual_upload/5a060fdae694aa425e41fce2/mp4/Delish-Pumpkin-Cobbler-FRONT_1510346728_4000_hd_v3.mp4

Pumpkin Cobbler >>> Pumpkin Pie

Because pumpkin loves chocolate—but it loves butterscotch even more. 

Pumpkin Chocolate Butterscotch Chip Cookies

c. vegetable oil

c. butterscotch chips

c. semi-sweet chocolate chips

The only alteration I've made to this recipe is using mini semi sweet chocolate chips. It spreads out the sweetness a little better. I made my first batch of these three weeks ago and have made a few more since. They are a hit at my husbands work and with friends and family. They are not dense like regular cookies, they are almost cake-like and that makes them a hit for my own family!

I made these for Thanksgiving. The cookies were good but it was hard to tell when exactly they were done and the batter was really difficult to work with as it was kind of runny.

I used farm fresh eggs and olive oil.....the batter was not runny at all and the cookies came out cake-like....light and fluffy each time I make them.....everyone raves about them.

Loved these! Cooked for 12 min on a dark cookie sheet and they were perfect!

The cookie dough was very runny and cake-batter like, and at 12 minutes, the bottoms were starting to burn so be careful. Mine didn't look nearly as pretty as the picture, I kept feeling like I missed a step or ingredient. I should've added more chips to the top to be more aesthetically pleasing, and I'll try refrigerating the dough for a bit if I make these again - any readers that have had luck with these, I'd love to know any tips. Overall though, if you like soft cakey cookies, the flavor here is good!

Want all the yum of pumpkin pie without the hours of baking? My Pumpkin Pie Bars recipe brings you heaping helpings of those classic flavors in a cookie bar

Pumpkin Pie Bars

all-purpose flour

brown sugar (firmly packed)

unsalted butter (cold)

oats

walnuts (chopped)

cream cheese (softened)

pumpkin

bourbon

butterscotch chips

Heat oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.

Mix flour, 1/4 granulated sugar, and brown sugar (1/2 cup) in a medium bowl; cut in butter (3/4 cup) with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats (1 cup) and walnuts (1/2 cup). Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.

Beat cream cheese (8 ounces), remaining sugar, eggs (3 large), vanilla (1 teaspoon), bourbon (2 teaspoons), canned pumpkin (15 ounces), and pumpkin pie spice (1 tablespoon) with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (1 cup).

Bake for 25 minutes or until the center sets; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

These mini pumpkin pies are baked with a cream cheese pumpkin filling and a cinnamon sugar crust. They're so quick and easy to make!

Mini Pumpkin Hand Pies

oz cream cheese, room temp

(100 grams) light brown sugar, packed

(115 grams) pumpkin puree

tsp pumpkin pie spice

(100 grams) granulated sugar

Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.

In a bowl using a fork, mash and mix together the cream cheese and brown sugar.

Once smooth, mix in half of the pumpkin puree. Once combined, mix in the other half along with the pumpkin pie spice and salt.

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to gently smooth the surface, just enough to smooth out any wrinkles and ridges. 

Using a pumpkin-shaped cookie cutter or a homemade pumpkin template (I made mine out of the box the pie dough came in &#8211; see notes for details), cut out your pumpkins. Roll out the scraps to cut out a few more pumpkins. You should be able to get about 10 pumpkins per sheet.

Transfer these pumpkins to the refrigerator while you cut out the other sheet. 

Now place half of the pumpkins on the baking sheet, spaced evenly apart. If you can&#8217;t fit all 10 pumpkins, leave the excess in the refrigerator and bake after the first batch is done. 

Fill the center of each pumpkin with a tablespoon of the filling, leaving a small border around the edge.

Beat the egg with about 2 teaspoons of water. Brush the bare border of each filled pumpkin with the egg wash.

To the other half of the pumpkins, cut 4 slits to resemble the ridges of a real pumpkin. I like to think of it as two sets of parentheses, a larger one going on the outside with a narrow set on the inside. 

Place the vented pumpkins on top of the filled pumpkins and gently press down on the seems to seal the pies shut. Then crimp the edges with a fork and brush the surface of each pumpkin with the egg wash.

In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of the cinnamon sugar on top of each pumpkin.

Bake for 12-14 minutes. Allow the pumpkins to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. 

These are so cute! I have a partial can of pumpkin purée in the fridge right now and a box of pie crusts in the freezer. Can’t wait to try this!

Ultra rich healthy vegan pumpkin brownies swirled with a vegan pumpkin cheesecake for the ultimate pumpkin dessert! You'll never know this pumpkin vegan brownie recipe is eggless, dairy free, easily gluten free, and lower in sugar! Easy to make and the perfect fall dessert!

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Top 23 pumpkin desserts recipes from across the web

The most viewed pumpkin desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pie Dip

Pumpkin Pie with Marshmallow Toppin...

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Pumpkin Bars

Pumpkin Cobbler

Pumpkin Chocolate Butterscotch Chip...

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