4 Pumpkin Recipes

Pumpkin spice has been officially launched at all the coffee shops, which means it is unofficially Autumn. This means that it’s time to get in the seasonal spirit and deck out with some pumpkin.

Pumpkin Mousse

Pumpkin Mousse

For this recipe, you will need:

  • sweetened condensed milk 
  • pumpkin purée
  • kosher salt
  • heavy cream

Directions: Heat condensed milk in a medium saucepan over medium. Cook, constantly stirring with a rubber spatula, until slightly darker in color. Stir in pumpkin and salt; continue to cook, often stirring, until mixture bubbles up. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.

Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into the pumpkin mixture to lighten, then fold the remaining cream into the pumpkin mixture. Transfer to a 2-quart dish or divide among 8 glasses. Chill for at least 3 hours.

Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream: cover and chill.

Recipe by Epicurious: Pumpkin Mousse

 

Double Layer Pumpkin Cheesecake

Pumpkin Cheesecake

For this recipe, you will need:

  • white sugar
  • cream cheese; softened
  • vanilla extract
  • large eggs
  • prepared graham cracker crust
  • pumpkin puree
  • ground cinnamon
  • ground cloves
  • ground nutmeg
  • frozen whipped topping, thawed

Directions: Prepare the crust if making from scratch; otherwise, place your pie crust on a baking tray. 

Beat together the cream cheese with the sugar and vanilla until smooth. Add your eggs in one at a time, incorporating them individually. Remove 1 cup of the batter and place in a separate bowl. Spread the remaining batter over your pie crust.

Put the pumpkin puree and spices in with the 1 cup of cheesecake mix and gently blend until smooth. Carefully spoon this over the cheesecake batter, spreading to the edge of the pie. Bake for 35 to 40 minutes, checking that it is done with a gentle nudge before removing it from the oven.

Leave the cheesecake to cool on the counter and then place it in the fridge for at least 3 hours, if not overnight. Serve with a big spoonful of Cool Whip.

Recipe by Insanely Good Recipes: Double Layer Pumpkin Cheesecake

 

Pumpkin Dump Cake

Pumpkin Dump Cake

For this recipe, you will need:

  •  pumpkin puree 
  •  evaporated milk
  • brown sugar
  • eggs
  • pumpkin pie spice
  •  yellow cake mix
  • butter
  • chopped pecans, optional

Directions:In a large bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk until combined. Pour this mixture into the buttered pan. Sprinkle the cake mix powder on top of the batter as evenly as possible. Sprinkle the pecans evenly over the batter.

Pour the melted butter evenly over the top of the cake. Bake for 45-50 minutes at 350 until the edges are browned and the center is set. A knife inserted in the middle should come out clean.

Recipe by The First Year Blog: Pumpkin Dump Cake 

 

Pumpkin Roll

Pumpkin Roll

For this recipe, you will need:

  • baking soda
  • white sugar
  • all-purpose flour
  • pumpkin pie spice
  • pumpkin puree
  • eggs
  • lemon juice
  • confectioners’ sugar
  • package cream cheese; softened
  • butter
  • vanilla extract
  • confectioners’ sugar

Directions:In a large bowl, mix flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly—Bake at 375 degrees F for 15 minutes. 

Lay a damp linen towel on the counter, sprinkle it with the confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up with the cake in it. Place the cake-in-towel on a cooling rack and let it cool.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

When the cake has cooled for 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time) and wrap it with plastic wrap. Keep the cake refrigerated. 

Recipe by Insanely Good Recipes: Pumpkin Roll

 

We hope you’ll enjoy the unofficial start of Fall, and let us know if you tried any of these recipes, or if you have any favorite recipes, share them in the comments!

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