Does anyone have any pumpkin dessert recipes that are different, but good, and willing to share?

Title: PUMPKIN COBBLER


Categories: Tarts, Cakes, Desserts


Yield: 9 servings





1 cn Pumpkin, large can


4 Eggs; large, beaten


1 1/2 c Sugar


1 ts Salt


1 ts Ginger


1/2 ts Cloves


2 ts Cinnamon


1 cn Evaporated milk; 13 ozs.


1 pk Yellow cake mix


1 c Butter; melted


2 tb Brown sugar


1/2 c Almonds; slivered,OR


1/2 c Chopped walnuts





Blend together,pumpkin,eggs,sugar,salt,ginger,… and canned


milk.Pour into greased 13';x9';x2'; pan.Sprinkle dry cake mix over top of


mixture.Drizzle melted butter over dry cake mix.Sprinkle brown sugar over


butter.Top with a sprinkling of nut meats.Bake in a 350 deg.oven for 1 hour


and 20 minutes.Makes 9 3';x4 1/4'; servings....Does anyone have any pumpkin dessert recipes that are different, but good, and willing to share?
Kraft.com has the best pumpkin cheese cakes pies,cakes.....Does anyone have any pumpkin dessert recipes that are different, but good, and willing to share?
I'm not sure how different this is, but here is a crock pot recipe for pumpkin pie pudding. Tastes like pumpkin pie without the extra calories of a crust.





Makes 4-6 servings.





15-oz solid pack pumpkin


12-oz can evaporated milk


3/4C sugar


1/2C buttermilk baking mix


2 eggs,beaten


2 Tbsp. melted butter or margarine


1 Tbsp. pumpkin pie spice


2 Tsp. vanilla


Whipped cream





Mix all ingredients except the whipping cream. Pour into a greased slow cooker. Cover and cook on Low for 5-6 hours. Serve with whipping cream.
Pumpkin Mousse





Large can of pumpkin


1 can sweetened condensed milk


1 tub of cool whip


Mix together %26amp; refrigerate
This dessert is a simple twist on the traditional pumpkin pie that the whole family will love.





Apple Pumpkin Pie





3/4 cup sugar


2 tablespoons all-purpose flour


1/8 teaspoon salt


1 cup canned pumpkin


1 egg


2 teaspoons Pure Vanilla Extract


2 teaspoons McCormick Pumpkin Pie Spice


2 cups Granny Smith apples, peeled and chopped


1 (9-inch) unbaked pie crust





Crumb Topping:


1/3 cup all-purpose flour


1/3 cup brown sugar


1/4 teaspoon Ground Cinnamon


2 tablespoons butter or margarine, softened





1. Combine sugar, flour, and salt in a large bowl. With electric mixer, beat in pumpkin, egg, vanilla and pumpkin pie spice until smooth. Stir in apples gently with a spoon.


2. Pour mixture into pie crust. Cover edges with foil. Bake at 375°F for 45 minutes.


3. Combine flour, sugar, and cinnamon in a small bowl. Mix in softened butter using a fork. Sprinkle over pie. Bake an additional 15 minutes. Serve warm.


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Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping.





Pumpkin Cobbler





Filling:


2 eggs, beaten


1 cup evaporated milk


3 cups cooked mashed pumpkin or butternut squash


1 cup white sugar


½ cup dark brown sugar


1 tablespoon all-purpose flour


1 teaspoon cinnamon


¼ teaspoon ginger


¼ teaspoon cloves


¼ teaspoon nutmeg


½ teaspoon salt





Crust:


½ cup butter


1 cup all-purpose flour


1 cup white sugar


4 teaspoons baking powder


½ teaspoon salt


1 cup milk


1 teaspoon vanilla





Topping:


1 tablespoon butter


2 tablespoons white sugar





Preheat oven to 350 F


In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.


Prepare the crust: Melt the butter in a 9x11-inch baking pan. In another bowl, mix the remaining crust ingredients until just combined and pour into baking pan on top of the melted butter.


Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir. Dot the top with the remaining 1 tablespoon butter and sprinkle with the 2 tablespoons sugar.





Bake 1 hour. Serves 8-10
Pour some Kahlua in your pumpkin pies this year! You'll find the recipe on the net.
Here are some of my favorites!





IMPOSSIBLE PUMPKIN PIE





3/4 c. sugar


1/2 c. Bisquick-type Baking Mix


2 eggs


2 T. butter


13-oz. can evaporated milk


16-oz. can pumpkin


2 tsp. vanilla extract


2 1/2 tsp. pumpkin pie spice





Beat together all ingredients until smooth. Pour into a greased 10” pie plate. Bake 350º for 50-55 minutes. Pie is done when knife inserted into center comes out clean.





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OUR FAVORITE PUMPKIN PIE


(Actually, this is the recipe on the Libby’s pumpkin label, but it is our favorite.)





3/4 c. sugar


1/2 tsp. salt


1 tsp. ground cinnamon


1/2 tsp. ground ginger


1/4 tsp. ground cloves


2 large eggs


15-oz. can pumpkin


12-oz. can evaporated milk


1 unbaked 9” deep-dish pie shell


whipped cream (optional)





Preheat oven to 425°. MIX sugar, salt, cinnamon, ginger %26amp; cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, sugar %26amp; spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°; bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving, if desired.





NOTE: 1 3/4 tsp. pumpkin spice may be substituted for the cinnamon, ginger %26amp; cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.





FOR 2 SHALLOW PIES: substitute two 9” pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350°; bake for 20 to 30 minutes or until pies test done.





**************************************


PUMPKIN BREAD


Everyone enjoys this when I bring it to a family or church get-togethers.





1 c. flour


1/2 tsp. baking powder


3/4 c. almonds, sliced,or chopped


1 tsp. baking soda


1/4 tsp. ginger


1/2 tsp. salt


1/4 tsp. cloves or allspice


3/4 c. turbinado sugar (unrefined cane sugar)


1/4 c. butter, room temperature


1 c. pumpkin


1/2 c. raisins %26amp;/or chopped figs


1/3 c. milk


2 eggs





Preheat over to 350 degrees F. Grease a 9x13'; glass pan (see important note below). In a large bowl, mix flour, ground almonds (if using sliced almonds, add last), baking powder, baking soda, salt, cloves %26amp; ginger. In a separate bowl, beat the sugar, butter, %26amp; eggs until very light. Add pumpkin %26amp; beat again. Swiftly add dry ingredients alternately with milk in two additions. Stir in raisins %26amp;/or figs. Pour into prepared pan %26amp; bake about 30 minutes, or until a straw comes out clean. Yield: 1 loaf





NOTE: I made this in a loaf pan first, big mistake. Next in a 10'; x 6.5'; corning glass pan. Much better, though still VERY moist.
Pumpkin chocolate chip muffins! Google it. there are tons.
Praline Pumpkin Pie


Yield: 12 servings





Praline Crust:


2 tablespoons hot melted butter


1/2 cup finely chopped pecans


1/2 cup sugar substitute (recommended: Splenda)


1/8 teaspoon salt


1/8 teaspoon ground cinnamon





Pie Filling:


1 (15-ounce) can no sugar added pumpkin filling


3/4 cup sugar substitute (recommended: Splenda)


1 tablespoon plus a dash pumpkin pie spice


1-1/4 cups heavy cream


4 eggs


Fresh Whipped Cream, recipe follows





Preheat oven to 350ºF.





Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.





Preheat oven to 425ºF.





Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350ºF. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.





Cool and then chill before serving. To serve, top each slice with a dollop of whipped cream.





Fresh Whipped Cream:


1 cup heavy cream


1/3 cup sugar substitute (recommended: Splenda)


1 teaspoon no sugar added vanilla extract





With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~…


Pumpkin Cheesecake


Serving Size : 6





1 cup Graham cracker crumbs


1/4 cup Finely-ground pecans


1/2 teaspoon Ground cinnamon


1/2 cup Unsalted butter, melted


3 (8 oz pkgs) Cream cheese, softened


3/4 cups Sugar Substitute (recommended: Splenda)


2 tablespoons Cornstarch


1 teaspoon Vanilla


2 Eggs


1/4 cup Heavy cream


1 (14 oz can) Pumpkin pulp





Preheat oven 375ºF.





Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling.





In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust-lined pan. Place on a shallow baking pan in oven. Bake for 35-40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~…


Pumpkin Swirl Cheesecake


12 servings





3/4 Cup Graham Cracker Crumbs


2 Tbsp Unsalted Butter, melted


1 (8 oz pkg.) Cream Cheese


1/4 Cup Sugar Substitute (recommended: Splenda)


1/2 Cup 2% Milk


2 Tsp Vanilla Extract


1/2 Tsp Orange Zest, finely chopped


2 (8 oz pkg.) Cream Cheese


1 (15 oz can) Pumpkin


1 Tsp Pumpkin Pie Spice


1 Envelope Unflavored Gelatin


1/4 Cup Orange Juice





Crust: In a medium bowl, conbine the graham cracker crumbs and melted butter; stir until the crumbs are moistened. Press onto the bottom of an 8-inch srpingform pan. Cover and chill.





White Filling: In a food processor, conbine the 1 package cream cheese, 1/4 cup sugar substitute, 1/4 cup milk, vanilla extract, and the orange zest. Cover and process until the mixture is smooth. Transfer to a bowl; set aside.





Pumpkin Filling: In a food processor, conbine the remaining cream cheese, pumpkin, remaining sugar substitute, remaining milk, and the pumpkin pie spice. Cover and process until the mixture is smooth.





In a small saucepan, sprinkle the gelatin over the orange juice and let stand for 5 minutes. Cook and stir over low heat until the gelatin is dissolved.Stir in 1 Tablespoon of the gelatin mixture into the white filling. Stir in remaining gelatin mixture into the pumpkin filling.





Pour the pumpkin filling into the prepared crust. Carefully pour the white filling onto the pumpkin filling. Using a knife to swirl the pumpkin and the white mixtures together. Cover and chill overnight.





To serve: Loosen the cheesecake from the side of the pan with a thin knife, release the clasp of the springform pan and remove the sides. Cut into wedges and serve.