Pumpkin Spice Dessert Recipes

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PUMPKIN SPICE CHEESECAKE - NO BAKE RECIPE



Pumpkin Spice Cheesecake - No Bake Recipe image

I love pumpkin spice! It's pumpkin spice season and that means it's time to enjoy this gorgeous no bake pumpkin spice cheesecake. It's a smooth fridge bake cheesecake made with all the iconic flavours of the classic pumpkin pie.

Provided by Sisley White

Categories     Dessert     Sweet Treats

Time 1h45m

Number Of Ingredients 13

50 g Unsalted butter
200 g shortbread biscuits
300 g Soft cream cheese ((I used Philadelphia))
60 g Caster sugar
150 ml double cream / heavy cream
1 teaspoon vanilla extract
Half a teaspoon mixed spice
Half a teaspoon ground cinnamon
Quarter of a teaspoon ground nutmeg
Quarter of a teaspoon ground cloves
150 ml double cream / heavy cream
Sprinkles
Fudge chunks ((I found them in Waitrose))

Steps:

  • Lightly grease an 6 inch loose base cake tin with a little melted butter - use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).

Nutrition Facts : Calories 458 kcal, Carbohydrate 26 g, Protein 5 g, Fat 38 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 111 mg, Sodium 266 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

PUMPKIN-SPICE DESSERT



Pumpkin-Spice Dessert image

Enjoy this dessert that's cut into squares two ways-first savor the aroma as it bakes, then delight in its sweet and spicy flavors as you eat it.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 17

1 cup Original Bisquick™ mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup firm butter or margarine
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons firm butter or margarine
1 cup whipping cream
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. In medium bowl, mix all crust ingredients until crumbly. Press in ungreased 13x9-inch pan. Bake 10 minutes; cool slightly.
  • In large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth. Pour over partially baked crust. Bake 20 minutes. In small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
  • Bake 15 to 20 minutes longer or until filling is set. Cool completely.
  • In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form. Serve dessert topped with whipped cream. Store in refrigerator.

Nutrition Facts : Calories 375, Carbohydrate 47 g, Cholesterol 60 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg

NO-BAKE PUMPKIN SPICE LAYERED DESSERT



No-Bake Pumpkin Spice Layered Dessert image

Try a pumpkin spice layered dessert for your Thanksgiving table! This No-Bake Pumpkin Spice Layered Dessert looks impressive but couldn't be easier to make!

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 16 servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/2 cups plus 1 Tbsp. cold milk, divided
8 KRAFT Caramels

Steps:

  • Mix graham crumbs and butter; press onto bottom of 13x9-inch dish.
  • Whisk pumpkin, 1 pkg. pudding mix and spice in large bowl until blended. Stir in 2 cups COOL WHIP; spread over crust.
  • Beat remaining pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min.; spread over pudding layer in dish. Cover with remaining COOL WHIP. Refrigerate 4 hours.
  • Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

NO-BAKE PUMPKIN PIE IS THE PERFECT SANITY-SAVING, FUSS-FREE FALL DESSERT



No-Bake Pumpkin Pie Is the Perfect Sanity-Saving, Fuss-Free Fall Dessert image

The keys to this no-bake pumpkin pie recipe are a press-in graham cracker crust and the addition of white chocolate.

Provided by Ananda Eidelstein

Time 4h30m

Number Of Ingredients 12

Nonstick cooking spray, for pie plate
8 ounces graham crackers (15 sheets)
0.75 teaspoon kosher salt, divided
10 tablespoons (1¼ sticks) unsalted butter, melted
10 ounces white chocolate chips (1½ cups)
1 15-ounce can pumpkin puree
8 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.13 teaspoon ground cloves
Whipped cream, for serving

Steps:

  • Coat a 9-inch pie plate with cooking spray.
  • Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.
  • Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in pumpkin puree.
  • Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.
  • Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight. Serve topped with whipped cream.

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