Best 3 Snappy Pumpkin Dessert Recipes
Calling all pumpkin enthusiasts! Get ready to tantalize your taste buds with a delectable journey into the world of pumpkin desserts. From the classic pumpkin pie to the innovative pumpkin cheesecake swirl bars, our collection of recipes is sure to satisfy your cravings and leave you wanting more. Whether you're a seasoned baker or just starting out, we've got you covered with easy-to-follow instructions and a variety of flavor combinations that will make your mouth water. So, grab your apron, preheat your oven, and let's embark on a pumpkin-filled adventure!
Let's cook with our recipes!
SNAPPY PUMPKIN DESSERT
Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. -Nilah Fischer, Morton, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool. , In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended. , Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
Nutrition Facts : Calories 397 calories, Fat 21g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 369mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
SNAPPY PUMPKIN DESSERT
Make and share this Snappy Pumpkin Dessert recipe from Food.com.
Provided by 55tbird
Categories Dessert
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
- Bake at 325 for 10 minutes.
- Cool.
- In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
- Spread over the crust.
- In another bowl, beat milk and pudding mix for 1 minute.
- Add pumpkin and pie spice; beat until well blended.
- Fold in Cool Whip.
- Spread over the cream cheese layer.
- Refrigerate for at least 3 hours.
- Cut into squares; garnish with additional Cool Whip.
Nutrition Facts : Calories 500.3, Fat 24.5, SaturatedFat 13.9, Cholesterol 50.1, Sodium 658.5, Carbohydrate 65.5, Fiber 1.3, Sugar 33.2, Protein 6.5
SNAPPY PUMPKIN DESSERT
This one is a little different. The crust is made with gingersnap cookies instead of flour like most. Got this one from an old magazine 12 or more years ago.I like to use french vanilla pudding when I make this. It just gives it a more richer flavor. Always requested!!
Provided by Jill Cooks
Categories Other Desserts
Number Of Ingredients 11
Steps:
- 1. In a large bowl, combine gingersnap crumbs and butter; press into an ungreased 13x9 inch baking dish. Bake at 325 for 10 minutes. Cool.
- 2. In a large bowl, beat cream cheese, powdered sugar and 2 tablespoons milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
- 3. Fold in cool whip. Spread over cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with additional cool whip.
Tips:
- Choose the right pumpkin: Use a sugar pumpkin or a pie pumpkin for the best flavor and texture. Look for pumpkins that are deep orange in color and feel heavy for their size.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. To roast the pumpkin, cut it in half, remove the seeds, and place it cut-side down on a baking sheet. Roast the pumpkin at 400 degrees Fahrenheit for 45 minutes, or until it is tender.
- Make the pumpkin puree: Once the pumpkin is roasted, scoop out the flesh and puree it in a food processor or blender until smooth. You can also use canned pumpkin puree if you are short on time.
- Use a variety of spices: Pumpkin pairs well with a variety of spices, such as cinnamon, nutmeg, ginger, and cloves. Experiment with different combinations to find your favorite flavor profile.
- Don't overcook the pumpkin: Overcooked pumpkin can become dry and tough. Be careful not to overcook the pumpkin when roasting it or when making the pumpkin puree.
- Serve the pumpkin dessert warm or cold: Pumpkin dessert can be served warm or cold. If you are serving it warm, reheat it gently over low heat until warmed through. If you are serving it cold, chill it in the refrigerator for at least 2 hours before serving.
Conclusion:
Pumpkin is a versatile ingredient that can be used in a variety of sweet and savory dishes. These snappy pumpkin dessert recipes are a great way to enjoy the flavors of fall. With their simple ingredients and easy-to-follow instructions, these recipes are sure to be a hit with your family and friends. So get creative and have fun experimenting with different pumpkin dessert recipes this season!
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