Best 2 That Pumpkin Stuff Pumpkin Dessert Recipes

Embrace the fall season with a delightful symphony of pumpkin desserts! From classic pumpkin pie to creative pumpkin cheesecake, our collection of recipes will tantalize your taste buds and warm your soul. Indulge in the velvety smoothness of our no-bake pumpkin cheesecake, featuring a graham cracker crust and a luscious pumpkin filling, swirled with a touch of cinnamon for an extra burst of flavor. Dive into the rich and decadent pumpkin chocolate chip cookies, where every bite offers a perfect balance of pumpkin spice and gooey chocolate chips. Experience the delightful crunch of our pumpkin streusel muffins, topped with a buttery streusel crumb for a textural contrast that will leave you craving more. And for a unique twist, try our pumpkin spice latte cake, a moist and flavorful cake infused with the comforting aromas of pumpkin spice and coffee, finished with a creamy cream cheese frosting. Each recipe is carefully crafted to showcase the versatility of pumpkin and offer a unique culinary experience. Whether you're a pumpkin dessert enthusiast or simply seeking new autumnal flavors, our collection has something to satisfy every sweet craving.

Here are our top 2 tried and tested recipes!

GREAT PUMPKIN DESSERT

Great Pumpkin Dessert image

This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream.

Provided by Nancy

Categories Fruits and Vegetables Vegetables Squash

Yield 24

Number Of Ingredients 8

Ingredients

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
1 ½ cups chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 261 calories, Carbohydrate 29.4 g, Cholesterol 43.5 mg, Fat 14.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 250.9 mg, Sugar 20.1 g

AUTUMNAL STUFFED PUMPKIN DESSERT

Autumnal Stuffed Pumpkin Dessert image

I came up with my own variation of a stuffed pumpkin using all the warm rich flavors of fall and seasonally available produce. I serve this warm alongside a slice of pound cake with vanilla ice cream on top. It's also great for breakfast the next day!

Provided by Kbakerbio

Categories Breakfast

Time 1h30m

Yield 1 baked pumpkin, 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3 teaspoons cinnamon
1/2 teaspoon clove
1 teaspoon nutmeg
1 teaspoon salt
2 tablespoons brown sugar
4 tablespoons butter
1/2 cup brown sugar or 1/2 cup maple syrup
1 small sugar pumpkin (3-6lbs)
3 granny smith apples
3 pears, any variety
1 cup pecans or 1 cup walnuts
1/2 cup dried cranberries
1/2 cup raisins
1 tablespoon orange peel, plus
orange juice, from orange
2 teaspoons lemon juice
2 tablespoons rum

Steps:

Preheat the oven to 350°F.
Mix spice mix together by combining the first five ingredients.
Cut the top of the pumpkin off leaving a lid but enough room to stick your hand in and clean out the seeds and stringy pulp.
Mix 2 tablespoons butter and ½ of the spice mix into a paste and rub it all over the inside of the pumpkin and pumpkin lid.
Bake the pumpkin with the lid on for 15 minutes on a cookie sheet.
In the meantime, coarsely chop the apples and pears, then mix with the last of the spice mix, butter (cut into chunks), and remaining ingredients.
Stuff the pumpkin tightly with the mix and place the lid back on. The inside stuffing will bake down a bit as the apples and pears soften.
Bake for 45 minutes and check for doneness based upon how soft the flesh is when pierced with a fork. Continue baking until pumpkin is cooked, covering the top loosely with foil if it starts to blacken.
Cool with the lid off for 20 minutes and serve scoops of the pumpkin flesh and stuffing next to vanilla ice cream and a slice of pound cake.

Nutrition Facts : Calories 452.4, Fat 21.3, SaturatedFat 6.1, Cholesterol 20.4, Sodium 465.9, Carbohydrate 67.7, Fiber 9.3, Sugar 51.4, Protein 3

Tips:

Choose the right pumpkin: Look for sugar pumpkins or pie pumpkins, which are smaller and sweeter than other varieties.
Roast the pumpkin: Roasting intensifies the pumpkin's flavor and makes it easier to puree.
Use fresh pumpkin puree: Fresh pumpkin puree has a much better flavor than canned puree.
Don't overmix the batter: Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean: This ensures that the cake is cooked through.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

These pumpkin dessert recipes are a delicious way to enjoy the fall harvest. With their rich, sweet flavor and creamy texture, these desserts are sure to be a hit with everyone at your table. So next time you're looking for a special treat, give one of these recipes a try. You won't be disappointed!