Creamy Pumpkin Cheesecake
If you’re looking for a delightful twist on traditional pumpkin pie this Halloween, this creamy pumpkin cheesecake is the perfect alternative. It’s rich, velvety, and infused with warm spices that embody the essence of fall. With a buttery graham cracker crust and a luscious pumpkin filling, this cheesecake is sure to impress your guests and satisfy your pumpkin cravings.
| Ingredients | Quantity |
|---|---|
| Graham cracker crumbs | 1 ½ cups |
| Granulated sugar | 1/3 cup |
| Unsalted butter (melted) | 1/4 cup |
| Cream cheese | 2 (8 oz) packages |
| Pumpkin puree | 1 cup |
| Sour cream | 1 cup |
| Eggs | 3 large |
| Brown sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
Instructions:
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat together cream cheese and brown sugar until smooth.
- Add pumpkin puree, sour cream, eggs, vanilla, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Blend until fully combined and creamy.
- Pour the pumpkin filling over the crust in the springform pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until the center is slightly set and a toothpick comes out with moist crumbs.
- Allow the cheesecake to cool in the oven (turned off) for an hour, then refrigerate for at least 4 hours or overnight before serving. Enjoy your creamy pumpkin cheesecake!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Spiced Pumpkin Bread Pudding
If you’re searching for a cozy dessert that captures the essence of autumn, search no more than spiced pumpkin bread pudding. This warm and comforting dish combines stale bread, a creamy pumpkin custard infused with spices, and is baked to golden perfection. Ideal for Halloween gatherings, this bread pudding is aromatic, delicious, and perfect with a scoop of vanilla ice cream on top.
| Ingredients | Quantity |
|---|---|
| Stale bread (cubed) | 4 cups |
| Pumpkin puree | 1 cup |
| Whole milk | 2 cups |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Eggs | 4 large |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Raisins (optional) | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- In a large bowl, whisk together pumpkin puree, milk, granulated sugar, brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Add the cubed stale bread to the pumpkin mixture and gently stir to coat the bread completely.
- If desired, fold in raisins for extra sweetness and texture.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for 35-45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the bread pudding to cool slightly before serving. Enjoy warm, ideally with a scoop of vanilla ice cream!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Pumpkin Chai Latte Tart
Pumpkin Chai Latte Tart is a delightful autumn-inspired dessert that draws upon the cozy flavors of chai tea combined with the rich, creamy texture of pumpkin. This tart features a spiced crust complemented by a silky pumpkin filling, creating a perfect harmonious balance that is both visually appealing and scrumptious. It’s an excellent choice for Halloween celebrations and will surely impress your guests.
| Ingredients | Quantity |
|---|---|
| Whole wheat flour | 1 1/2 cups |
| Brown sugar | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter (melted) | 1/2 cup |
| Pumpkin puree | 1 cup |
| Sweetened condensed milk | 1 cup |
| Eggs | 2 large |
| Chai spice blend (or your favorite chai tea spices) | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Whipped cream (for serving) | Optional |
Instructions:
- Preheat the oven to 350°F (175°C) and lightly grease a tart pan.
- In a bowl, combine whole wheat flour, brown sugar, cinnamon, ginger, and salt. Stir in melted butter until crumbly.
- Press the mixture into the bottom and up the sides of the prepared tart pan. Bake for 10-12 minutes until lightly golden.
- In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, chai spice blend, and vanilla until smooth.
- Pour the filling into the baked crust and spread evenly. Bake for 30-35 minutes or until the filling is set.
- Allow to cool before slicing and serving. Top with whipped cream if desired. Enjoy your Pumpkin Chai Latte Tart!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
No-Bake Pumpkin Mousse Cups
No-Bake Pumpkin Mousse Cups are a light and airy dessert that captures the essence of fall without the need for an oven. These individual servings are made with pumpkin puree, whipped cream, and warm spices, creating a deliciously smooth and creamy treat that is both festive and simple to prepare. Perfect for Halloween gatherings, these mousse cups offer a fun twist on traditional pumpkin desserts.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Pumpkin pie spice | 1 teaspoon |
| Gelatin (optional) | 1 tablespoon (if you want a firmer mousse) |
| Water (for gelatin) | 2 tablespoons (if using gelatin) |
Instructions:
- If using gelatin, dissolve it in water and let it bloom according to package instructions.
- In a mixing bowl, combine pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth.
- In a separate bowl, whip heavy cream until soft peaks form, then gently fold in the pumpkin mixture until fully combined.
- If using gelatin, melt the bloomed gelatin and mix it into the pumpkin mousse before folding.
- Spoon the mixture into serving cups and refrigerate for at least 2 hours to set.
- Serve chilled and enjoy your No-Bake Pumpkin Mousse Cups!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Pumpkin Spice Cupcakes With Maple Frosting
Pumpkin Spice Cupcakes with Maple Frosting are a delightful fall treat that perfectly captures the warm flavors of the season. These moist cupcakes are infused with pumpkin puree and aromatic spices, creating a comforting dessert that is topped off with a rich, creamy maple frosting. Perfect for Halloween celebrations, these cupcakes will impress your guests and keep the festive spirit alive.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Pumpkin pie spice | 2 teaspoons |
| Salt | ½ teaspoon |
| Pumpkin puree | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 teaspoon |
| Maple syrup | ¼ cup (for frosting) |
| Unsalted butter (softened) | ½ cup (for frosting) |
| Powdered sugar | 2 cups (for frosting) |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well mixed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes cool, prepare the maple frosting by beating softened butter until creamy, then gradually adding powdered sugar and maple syrup until smooth and fluffy.
- Frost the cooled cupcakes with the maple frosting and enjoy your delicious Pumpkin Spice Cupcakes!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Pumpkin Flan With Caramel Sauce
Pumpkin Flan with Caramel Sauce is a silky and creamy dessert that combines the rich flavors of pumpkin and spices with the smooth texture of traditional flan. This alternative to pumpkin pie is not only delicious but also presents beautifully, making it a perfect choice for Halloween gatherings. The caramel sauce adds a sweet finish that complements the pumpkin beautifully.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Sweetened condensed milk | 1 can (14 oz) |
| Evaporated milk | 1 can (12 oz) |
| Eggs | 4 large |
| Sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Pumpkin pie spice | 1 teaspoon |
| Water | 1/4 cup (for caramel) |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round baking dish or flan mold.
- In a saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat to make the caramel sauce. Stir until the sugar dissolves and turns a golden brown; quickly pour into the prepared baking dish, tilting to coat the bottom.
- In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture over the caramel in the baking dish.
- Place the baking dish in a larger pan filled with hot water to create a water bath, then bake for about 50-60 minutes, or until a knife inserted comes out clean.
- Let the flan cool at room temperature, then refrigerate for at least 4 hours or overnight. To serve, invert onto a plate to reveal the caramel topping. Enjoy your delicious Pumpkin Flan!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Pumpkin-Swirled Brownies
Pumpkin-Swirled Brownies are a delightful twist on classic brownies, offering a rich chocolate base swirled with a creamy pumpkin filling. This dessert is perfect for Halloween, combining the flavors of chocolate and pumpkin in a beautifully marbled treat that is both festive and delicious. Each bite delivers the indulgence of fudgy brownies alongside the warm spices of pumpkin, making it a crowd-pleaser for any Halloween gathering.
| Ingredients | Quantity |
|---|---|
| Unsweetened cocoa powder | 1/2 cup |
| All-purpose flour | 1 cup |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Unsalted butter (melted) | 1/2 cup |
| Pumpkin puree | 1 cup |
| Pumpkin pie spice | 1 teaspoon |
| Cream cheese (softened) | 4 oz |
| Powdered sugar | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and prepare a 9×9-inch baking dish by greasing it or lining it with parchment paper.
- In a mixing bowl, combine melted butter, sugar, and brown sugar. Mix in the eggs and vanilla extract until well blended.
- In another bowl, whisk together cocoa powder, flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- In a separate bowl, beat together the pumpkin puree, cream cheese, pumpkin pie spice, and powdered sugar until smooth and creamy.
- Pour the brownie batter into the prepared baking dish and dollop the pumpkin mixture over the top. Using a knife, swirl the two mixtures together to create a marbled effect.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool, then cut into squares and serve. Enjoy your festive Pumpkin-Swirled Brownies!
