Pumpkin Dazzler Recipes
PUMPKIN DAZZLER
I got this recipe from my husbands Aunt - an AMAZING cook! I can't seem to make this often enough for friends. It is a favorite, but it is a bit time consuming. The time is well worth it when you try your first bite!
Provided by tkwegner
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Mix together graham cracker crumbs, sugar, and melted butter.
- Press into lightly greased 9x13-inch pan.
- Beat cream cheese.
- Add sugar & beat.
- Add eggs and beat together.
- Pour over graham cracker crust.
- Bake 20 minute @ 350 degrees.
- Let cool - to room temperature
- While cooling cheese cake mixture, on stove mix together in a small saucepan pumpkin, egg yolks, sugar, milk, salt, cinnamon, ginger, and cloves.
- Cook until mixture begins to thicken. (I cook for entire 20 minutes first layer is baking).
- Let cool.
- Beat egg whites until almost stiff.
- Add sugar and beat until stiff peaks form (peaks stand straight up when beaters are pulled out of mixture.)
- Fold egg whites into cooled pumpkin mixture. Pour over cream cheese layer.
- Spread cool whip over pumpkin mixture.
- Sprinkle chopped nuts on top.
- Refrigerate several hours before serving.
Nutrition Facts : Calories 578, Fat 35.7, SaturatedFat 20.6, Cholesterol 158.2, Sodium 418.4, Carbohydrate 60.1, Fiber 1.3, Sugar 49.2, Protein 7.6
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
PUMPKIN TRIFLE
One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too-it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles-it lasts through two meals at least!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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