Special Marshmallow Cream Pumpkin Dessert Recipes
SPECIAL MARSHMALLOW CREAM PUMPKIN DESSERT
If you are a pumpkin lover like me..then here's a wonderful dessert you are sure to enjoy. A delicious ending for your guests or family to enjoy. (Note: plan ahead, this dessert needs to stay in the refrigerator for 3 hours or overnight)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine gingersnaps, butter and sugar; mix well.
- Press into a 9" x 13" baking dish.
- Refrigerate while preparing filling.
- FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
- Combine pumpkin puree, sugar, spices and salt.
- Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
- Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
- Pour into prepared crust.
- Chill in refrigerator until set.
- Spread top with 1 cup of the remaining whipped topping.
- Sprinkle with chopped nuts; chill at least 3 hours or overnight.
- Cut into serving-size squares, enjoy!
Nutrition Facts : Calories 750, Fat 27, SaturatedFat 13.8, Cholesterol 31.9, Sodium 819.2, Carbohydrate 125.9, Fiber 4.8, Sugar 73.7, Protein 7.2
FROSTED MARSHMALLOW PUMPKIN CRISPY TREATS
Steps:
- Place cereal in a large bowl and set aside.
- Spray an 8x8" baking pan with non-stick cooking spray.
- In a large saucepan, melt marshmallows with butter and corn syrup over medium-high heat, stirring until completely smooth. Add in vanilla pudding mix, vanilla, and pumpkin pie spice and stir well. Pour over cereal in bowl and mix until completely incorporated, then press into prepared pan. Let set up for about 20 minutes and prepare frosting while waiting.
- For the frosting, cream butter in a mixing bowl with an electric mixer on medium speed until butter is soft and fluffy. Gradually beat in confectioners' sugar, about ½ cup at a time; beat in vanilla extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated. Spread frosting on top of crispy treats and cut into bars.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN CREAM CHEESE DESSERT
This light and delicious three layered pumpkin dessert is a nice alternative to pumpkin pie. An easy to make graham cracker crust forms the foundation for cream cheese and pumpkin layers topped with whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by BZEEFMOM
Categories Fruits and Vegetables Vegetables Squash
Time 3h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.
- In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.
- Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
- In a small bowl, dissolve the gelatin in water.
- In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.
- In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 26.3 g, Cholesterol 61.8 mg, Fat 10.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 209.8 mg, Sugar 18.7 g
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