Category: pumpkin

Pumpkin Pie Parfaits

Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners! Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Pumpkin Pie Parfaits…

The post Pumpkin Pie Parfaits appeared first on Weelicious.

Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners!

Pumpkin pie parfait in mason jar.

Table of Contents

Why I Love This Recipe

  • Kid-Friendly Cooking: Kids 4 and up can do almost every step of this recipe on their own.
  • Make Ahead Delight: It can be prepared 24 hours in advance, so all you need to do after dinner is pull the mason jars out of the fridge and serve.
  • Fun to Enjoy: It’s a ton of fun plunging your spoon into the jar layered with pumpkin spice cream and graham crackers. It’s like pumpkin pie with a fun, modern twist!
  • No-Bake Bliss: Your oven can get crowded when it comes to Thanksgiving. Skip the bake time and make this no-bake dessert instead!
  • Portion perfect: Individual mason jars make for easy serving and a picture-perfect presentation. I love individual portions for Thanksgiving dinner like Apple Sausage Stuffing Bites, Sweet Potatoes in Orange Cups or even Mini Pumpkin Cheesecakes!

The Ingredients

Ingredients to make Pumpkin Pie Parfaits.
  • Graham crackers: This classic kid-friendly crunch is the perfect crisp layer in your jar. Buy from the store or make Homemade Graham Crackers.
  • Cream cheese: Cream cheese adds a bit of tang to make this a cheesecake-like flavor.
  • Whipping cream: Essential to create texture! This light and fluffy layer pairs nicely with the thick cream cheese.
  • Pumpkin: It’s not a fall dessert without pumpkin!
  • Brown sugar: Just a touch for that bit of sweetness!
  • Spices: A touch of pumpkin pie spice to enhance the pureed pumpkin.

Substitutions and Variations

  • Gluten free favorite: This dessert only contains gluten in the graham crackers, so feel free to substitute in your favorite gluten-free variety.
  • Homemade pumpkin: It’s truly easy to Puréed Pumpkin at home. But you can absolutely use a can from the store too.
  • No special spices? No problem. Don’t buy a jar of pumpkin pie spice if you have other spices on hand. You can simply sprinkle in cinnamon, ginger, nutmeg, and cloves as you wish. And truly, if you only keep cinnamon on hand, then simply use a teaspoon of that.

How to Make Pumpkin Pie Parfaits

Pumpkin and cream cheese whipped in a bowl.

Step 1: Whip pumpkin and cream cheese until smooth.

Homemade whipped cream in a mixing bowl.

Step 2: Whip cream in a bowl until light and fluffy.

Crushed graham crackers in a bag.

Step 3: Crush graham crackers in their package or a ziploc bag.

Step 4: Alternate layers of all ingredients until jars are full.

Tips and Tricks

  • Crush it: Crush the grahams right in their package! If you are worried it will split open or the kids will be a bit too enthusiastic, you can also use a plastic zippered baggie.
  • Keep it cold: Make sure your cream is very cold so that it whips up easily.
  • Mix well: Let the cream cheese sit on the counter for at least 30 minutes to make it easier to combine with the pumpkin.
Jars of pumpkin pie parfaits.

FAQs

Are pumpkin pie parfaits allergen friendly?

I think these are a great treat for all ages. I don’t have good recommendations to replace the dairy here, so this dessert will always contain dairy. However, you can easily find gluten-free graham crackers to use, making this acceptable for those with gluten allergies or intolerances.

How do I store pumpkin pie parfaits?

Make these the night before serving! This makes them a perfect dessert to make ahead of any holiday meals. Because we assemble them in jars, you likely have lids on hand. I love that these are ready to serve! You can also give these to little hands as it will be much easier to eat a dessert in a jar rather than a slice of pie on a plate. They will safely last a few days in the fridge, but you do risk the whipped cream deflating and the graham crackers feeling soggy.

Is this an easy recipe for kids to make for Thanksgiving?

I love letting kids help with this recipe! The hand mixer is where I give them the most help. It’s a great way to teach them to keep their hair tied back and keep fingers out of the bowl. But they love using the stand mixer on their own with instruction, and can easily scoop layers into the jars.

More Pumpkin Recipes

These Pumpkin Pie Parfaits are everything you love about fall desserts, all wrapped up in a single jar. Easy to make, fun to serve, and even better to eat—this might just become your new go-to Thanksgiving treat!

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Jars of pumpkin pie parfaits.
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Pumpkin Pie Parfaits

In minutes you'll have the easiest Thanksgiving dessert ever — and maybe the most scrumptious too with these Pumpkin Pie Parfaits!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 340kcal
Author Catherine McCord

Ingredients

  • 1 cup pumpkin puree
  • 1 cup whipped cream cheese, or non-whipped at room temperature
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons brown sugar
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 sleeves graham crackers, crushed (about 2 1/2 cups)
  • 10 8-ounce mason jars

Instructions

  • In a large bowl, mix together the pumpkin, cream cheese, pumpkin pie spice and brown sugar with an electric mixer until thoroughly combined, about 2 minutes.
  • In a separate bowl, or in the bowl of a stand mixer, beat the heavy cream and powdered sugar until light and fluffy, about 5 minutes.
  • Layer the parfait ingredients into mason jars in this order: graham crackers, pumpkin cream cheese mixture, whipped cream. Continue to layer to fill the jar, at least 2 layers of each ingredient.
  • Serve chilled.

Video

Notes

  • Crush it: Crush the grahams right in their package! If you are worried it will split open or the kids will be a bit too enthusiastic, you can also use a plastic zippered baggie.
  • Keep it cold: Make sure your cream is very cold so that it whips up easily.
  • Mix well: Let the cream cheese sit on the counter for at least 30 minutes to make it easier to combine with the pumpkin.

Nutrition

Calories: 340kcal | Carbohydrates: 26g | Protein: 4g | Fat: 26g | Cholesterol: 85mg | Sodium: 180mg | Fiber: 1g | Sugar: 13g

The post Pumpkin Pie Parfaits appeared first on Weelicious.

Sheet Pan Pumpkin Pie

How do you make pumpkin pie for a crowd? With our sheet pan pumpkin pie! Perfectly seasoned pumpkin pie filling baked in a pie shell. Cut 24 squares for friends and family. One of the first recipes my kids request each year is pumpkin pie. They actuall…

How do you make pumpkin pie for a crowd? With our sheet pan pumpkin pie! Perfectly seasoned pumpkin pie filling baked in a pie shell. Cut 24 squares for friends and family. One of the first recipes my kids request each year is pumpkin pie. They actually request it all year round, but Thanksgiving is…

The post Sheet Pan Pumpkin Pie appeared first on Tastes of Lizzy T.

Pumpkin Cheesecake with Pecan Praline Sauce

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the…

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the few things that go on sale in France during the holidays.

One thing you don’t see is the use of pumpkin in desserts. A tart or pie (or ice cream) made of squash might sound funny, especially to non-Americans, but helps to remember that pumpkins, and other squash, are technically fruit. One could also point out the classic Swiss Chard Tart from Provence (which is in a whole other category), and Melanzane al cioccolato, eggplant with chocolate sauce, which I like. (Which one could argue is good because it’s smothered in dark chocolate.) But I don’t think everything goes with chocolate: A friend tried the hot chocolate with oysters at a famed chocolate shop in Paris, and after her description, I wasn’t rushing over there to try a cup.

To get that last image out of your mind, I present pumpkin cheesecake with a pecan praline sauce, that has nothing not to like about it. Cream cheese and sour cream, a buttery cookie crust, and a brown sugar and bourbon-tinged sauce loaded with crunchy pecans. I’m in.

DIYers may raise an eyebrow at using canned pumpkin. I’ve got a few reasons for using it. (And as many of you perhaps know, it’s not made from pumpkin, but a variety of squash similar to butternut squash.) One, is that when writing a recipe, it’s easy to get consistent, similar results when we’re all using the same ingredient. And two, it’s a heckuva lot easier, which is appreciated around the holidays when all of us have enough on our plates, and in our ovens, and it’s  fewer dishes to wash to boot.

If you want to go the other route, you can also make your own cream cheese and Graham crackers, grow your own pecans, churn up your own butter, and make your own cake pan. If you do go that route, let me know when your cheesecake is done ; )

In the meantime, I’m standing over my stove, stirring warm, just-toasted pecans into my praline sauce before lacing it with a dash of bourbon.

The praline sauce is decidedly on the sweet side. But that didn’t stop me (like, at all…) from dipping my spoon into it over and over and over again. Be sure to toast the pecans before using them. My pet-peeve in restaurants is when they don’t toast nuts. Toasting any nut usually improves it by at least 99%, if not more, so if you’re not consistently toasting your nuts before using them on salads, sauces, and in ice creams, start doing it now. It’s not too late.

But I can’t imagine this cheesecake being served without it. Although I could imagine eating the sauce without the cheesecake. And if you’re anything like me, you might find yourself spooning it over ice cream, ladling it over pumpkin pie (without the marshmallow topping), or even spooning it right into your mouth, like I do.

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Pumpkin Cheesecake with Pecan Praline Sauce

If using canned pumpkin, make sure that you don't use canned pumpkin pie 'filling' (which is sweetened and spiced); use canned pumpkin that is 100% pumpkin puree. If you want to make sugar pumpkin puree yourself, you can split a sugar pumpkin (or butternut squash) in half and scrape out the seeds. Butter the cut side of the pumpkin and bake cut side down on a parchment-lined baking sheet in a 375ºF/190ºC oven until very tender, about 35 to 45 minutes. When cool enough to handle, scoop out the flesh and puree in a blender or food processor, or pass it through a food mill. If you want to balance the sweetness of the sauce, you could add a scant teaspoon of apple cider vinegar or lemon juice to it, or to taste. Conversely, adding more liquor will take the edge off as well. Outside of the U.S., I often use speculoos cookies in place of the Graham crackers for the crust. If you go that route, you might want to reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery than Graham crackers. I use a glass-bottom springform pan for cheesecakes, which makes serving them much easier.
Servings 12 servings

Ingredients

For the crust

  • 1 1/2 cups (180g) Graham cracker crumbs
  • 4 tablespoons (60g) melted butter
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon

For the pumpkin cheesecake filling

  • Three 8-ounce (680g) packages cream cheese at room temperature
  • 1 1/4 cups (250g) sugar
  • grated zest one lemon preferably unsprayed
  • 4 large eggs at room temperature
  • One 15-ounce (425g) canned pumpkin puree
  • 1/2 cup (125g) sour cream or whole-milk plain yogurt
  • 1 tablespoon cornstarch or 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon dried ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of salt

Pecan praline sauce

  • 3/4 cup (105g) packed light or dark brown sugar
  • 1/2 cup (125ml) heavy cream
  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup (60ml) maple syrup
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup (60ml) bourbon
  • 1 1/2 cups (160g) pecans toasted and coarsely chopped
  • 1/2 teaspoon vanilla extract

Instructions

  • To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake.
  • Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC).
  • To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt.
  • Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan.
  • Bake the cheesecake in the oven until the center looks just slightly set, but not wet and sloshy in the center when you jiggle the pan. I start checking the cheesecake at the 50 minute mark, as it usually takes about 50 minutes to 1 hour, but may take up to 1 hour and 15 minutes. Remove the cake from the oven, then remove the cake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
  • Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla.

Notes

Serving: Run a sharp knife around the outside of the cheesecake to release it from the springform pan, then remove the sides of the pan. Dip the knife in warm water, wipe it dry, and use it to cut clean slices from the cheesecake. Serve with a ladleful of warm sauce poured over it. If the sauce gets too thick upon standing, you can thin it with milk or water.
Storage: The baked or unbaked crust can be made up to three days ahead and stored at room temperature (if baked), or refrigerated (unbaked). It can also be frozen either baked or unbaked for 2-3 months. The baked cheesecake will keep for up to 4 days in the refrigerator.

Related Recipes and Links

Dulce de leche cheesecake

Ingredients for American Baking in Paris

Pumpkin Ice Cream

Cheesecake

Maple Pumpkin Flan

Homemade Graham Crackers (Smitten Kitchen)

Homemade bourbon (Bourbon of the Day)

Homemade salt (Ruhlman)

Thanksgiving Recipes

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!

Pecan Pie with Bourbon and Ginger

What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.

Pumpkin Marshmallow Pie

Swoops of billowy marshmallows over a custard-like pumpkin filling. For those vexed by weeping meringues, this stable, silky topping is the answer to your pastry prayers!

S’mores Pie with Salted Butter Chocolate Sauce

Speaking of marshmallows, if you’re looking for the ultimate do-ahead dessert, it’s hard to beat this marshmallow-topped beauty. Even if you’re not planning to make the pie, the Salted Butter Chocolate Sauce makes anything you put it on a thing of beauty.

Manhattans

Manhattans are my go-to cocktail. The foundation is just two ingredients, so they’re hard to screw up, which is easy to do with so many other holiday distractions. Even better, they do the job, coming together in a great, no-nonsense, high-performance cocktail. To dial ’em up for the holidays, add a few dashes of cardamom bitters or pumpkin bitters to the mix.

Cranberry Sauce with Candied Orange

Bits of homemade candied oranges provide a sweet/tart counterpoint to tangy cranberries. I stock up on cranberries for the holidays when I see them in Paris, but those stateside will want to get extra to make this sauce again and again. It’s good with ham, turkey, lamb, and a nice counterpoint to roasted root vegetables. You can also use it when building yourself a hefty turkey sandwich out of leftovers the next day.

Cranberry Sauce with Figs and Red Wine

Use some of that leftover wine to ramp up this holiday sauce, marrying two fall favorites; cranberries and figs. No leftover wine? Pas de problème: open a bottle. (I’m sure you’ll find something else to do with the rest…)

Cranberry Upside Down Cake

A buttery base holds up a toffee-like topping of cranberries. This cake is oh-so-good on its own, but a dollop of whipped cream (perhaps flavored with cinnamon or with lemon curd folded into it?) takes it to the next level. It’s also good with a scoop of cinnamon or vanilla ice cream, melting on top or alongside.

Pumpkin Cheesecake with Pecan Praline Sauce

I’ve been making it for well over a decade and can’t resist the praline sauce that accompanies it. It’s spiked with – yup – a belt of bourbon, and loaded with toasted pecans. Cheers!

Pumpkin Maple Flan

One of my favorite people, Ina Garten, provided the inspiration for this flan, a layer of creamy pumpkin custard bathed in a slick layer of dark caramel.

Cranberry Shrub and Cocktail

Start the holidays off right with this tangy shrub, a vinegar-berry elixir that’s great mixed with sparkling water for a non-boozy libation, or as a base for a bourbon-fueled cocktail. I’ve given options for both, which should please everybody at your holiday fête.

Pumpkin Jam

If the idea of pumpkin jam sounds funny to you, it helps to remember that pumpkins are actually fruits. And if that doesn’t do it, take a taste of this jam with just a hint of vanilla. It won over my Frenchman, who is my toughest critic. (And boy, do I have stories!)

If you’re the kind of person who sets out a plate of cheese (and those are the only kinds of people that I want to dine with), guests will love a swipe of this over a cracker smeared with chèvre (goat cheese) or cream cheese, or paired with slabs of nutty Jarlsberg, Comté or Gruyère as part of a cheese board. Don’t forget the nuts and dried fruit, too.

Chocolate Orbit Cake

This cake got its name because it launches chocolate-lovers into orbit. But it’s also an amazing do-ahead dessert, and keeps for quite a while in the refrigerator, which gives harried hosts and hostesses some time to enjoy an extra Manhattan, or two…  ; )

Pumpkin Ice Cream

It’s that time of year when you may want to keep your ice cream maker handy at all times, so you can churn and scoop up your favorite flavors. (If you’re a fan of The Perfect Scoop, this year marks the ten-year anniversary of the book, and there’s an updated edition with all-new photos and a bunch of new ice cream recipes.)

To reimagine the classic profiteroles for the holidays, swap out the vanilla ice cream with pumpkin ice cream, and replacing the chocolate sauce with the pecan praline sauce I noted above (that goes with the pumpkin cheesecake), or another favorite creamy caramel. Top them off with the French almonds from The Perfect Scoop; Heat 2 tablespoons of water with 2 tablespoons of sugar in a skillet, stirring until dissolved. Remove from heat and mix in 2 cups (160g) sliced almonds. Spread the coated nuts on a nonstick baking sheet, or one covered with a silicone mat, sprinkle with flaky sea salt, and bake in a 350ºF/175ºC oven, stirring once or twice while baking, until golden brown and crisp, about 20 minutes.

Persimmon Bread

What to do with all those persimmons? This loaf cake is moist and packed with flavor, with a hint of spices. It’s a favorite from James Beard, considered the dean of American cooking, and I think it’s time to upgrade his status to include baking.

Sweet Potato and Apricot Cake

This light cake comes from my friend Alice Medrich, and is low fat, but if you’d like, you can take it in another direction and top it with cream cheese frosting. Either way, this is a great cake.

Red Wine Pear Tart

I’m always amazed when I turn out this tart. The glistening, ruby-colored pears are so pretty I almost hate to cut it. But moments later, I’m glad that I did. Along with a spoonful of nutty crème fraîche, this riff of the classic tarte Tatin will get no arguments from traditionalists. And if it does, find less judgmental dining companions.

French Apple Cake

For the love of Dorie Greenspan comes this French apple cake, which relies on a mèlange of apples for its fruit-forward flavor.

German Apple Almond Cake

Our friends in Germany are mighty fine bakers as well and this cake from Luisa Weiss provides a generous wallop of apple flavor to any dessert buffet in each moist wedge. Almond paste is the secret to this cake and it’s worth stocking up on a tube or tin of it now – or several – so you’ll have them handy later.

Chocolate Pecan Pie

Circling back to pecan pie, this is another favorite recipe on mine, loaded with big chunks of bittersweet chocolate, who hold their own in a crowd of pecans.

Cranberry Raisin Pie

I reached deep into my past to find this pie, which was a favorite of the late Marion Cunningham. If you don’t have time to peel a bushel of apples, simply mix up a sack of cranberries and raisins, and voilà…you’ve got a fruit pie that will be just as memorable as Marion.

Quick Mincemeat

Traditional mincemeat has a dubious reputation, but this one will change your mind. I promise. Bits of candied orange, dried fruits, and festive spices meld together into a tasty mixture that can be added to apple pie or pear crisp, making it go from ho-hum…to oh boy!

Israeli Couscous with Butternut Squash and Preserved Lemons

Hitting the savory side, this side dish is one of the most popular in my repertoire. The squash is a no-brainer for the winter, but swap out dried cranberries for the raisins and you’ve got a holiday-friendly side dish that’s a break from the usual mash-up of carbs. Another bonus: This can be made in advance and rewarmed before serving.

Cheese Ball

Proving it’s not too late to get on the ball, I tackled this cheese ball made with several kinds of cheeses, along with chives, dates, and a dash of hot sauce, rolled in buttered and salted pecans. If you’re too high up on your horse to consider a cheese ball, Fromage forte is the way the French use up all those scraps of cheese, whipped up with plenty of garlic. It’s great to spread on slices of baguette, or even crisp apples.

Gougères

The French do have their version of cheese “balls.” These puffs are lighter-than-air and baked to a crisp. No one can resist nibbling on these, especially if you serve them warm.

Spicy Pretzel and Nut Mix

I cast a skeptical eye over recipe titles that promise something to be “the best,” but in this case, I’m going there. This is The Best Cocktail Snack Ever. A crunchy mix of salty pretzels and lots of nuts, baked in a maple syrup, brown sugar, and butter mixture until crisp. You’ll want to print this recipe out and put it at the top of your appetizer recipe roster.

Artichoke Tapenade

In a hurry? Don’t worry, who isn’t? I don’t mind opening a can of artichoke hearts and putting my food processor into service, for this Provençal-inspired spread. Do-ahead types will appreciate that it holds well in the refrigerator (ditto with the next tapenade recipe), and guests will appreciate how good it tastes spread on croutons or crackers, along with a glass of sparkling wine or Chablis.

Olive Fig Tapenade

This olive-based tapenade isn’t the pits. In fact, it’s even better than the usual tapenade because there’s less pitting involved, getting an extra boost from dried figs, whose natural sweetness compliments the salty olives and capers. I was inspired by this one from Carrie Brown of the famous Jimtown Store in Northern California.

Candied Peanuts

Looking for the perfect hostess gift? Instead of tying a bow around a bottle, make a batch of these candied peanuts and give them instead. I keep a stack of cellophane bags and raffia ready, to tie ’em up and give them out. Someone once told me that anyone can buy a gift; it’s the homemade ones that really show that you care. If that’s the case, feel free to make a batch for yourself as well. Sharing may be caring, but being selfish has its rewards, too.

Pumpkin Spice Cheesecake Bites

Bursting with plenty of spiced fall flavors, these creamy and decadent pumpkin spice cheesecake bites are the perfect addition to the season. 

Bursting with plenty of spiced fall flavors, these creamy and decadent pumpkin spice cheesecake bites are the perfect addition to the season. 

Pumpkin Trifle

Richly spiced pumpkin bread is layered with a pumpkin cream cheese mixture and whipped topping in this easy and delicious…

The post Pumpkin Trifle appeared first on My Baking Addiction.

Richly spiced pumpkin bread is layered with a pumpkin cream cheese mixture and whipped topping in this easy and delicious pumpkin trifle. Garnish with chopped pecans and a drizzle of caramel sauce for a beautiful Thanksgiving dessert!

Side view of pumpkin trifle in a trifle dish, ready to be served.

Thanksgiving is just a couple of weeks away, which means we have plenty of time to squeeze in one last pumpkin recipe before we start thinking ahead to cranberry recipes and peppermint recipes, right?

Anyone who has ever hosted Thanksgiving can tell you that deciding what to make for dessert is a big deal.In my family, we have to have pumpkin cheesecake and my Nana’s pumpkin roll. I have friends who absolutely must have a slice of classic pecan pie, sweet potato pie, or homemade cherry pie.

But this year I think we should all consider branching out and including this gorgeous pumpkin trifle on our dessert tables. It’s easy to make, is make-ahead friendly, and is absolutely delicious.

(more…)

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Pumpkin Tiramisu

This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is…

This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is easy to make in advance and the perfect showstopper for holidays or any special dinner.

Pumpkin Tiramisu

The other day I was brainstorming fall desserts (as cookbook authors do!) and I was struck by the idea of a pumpkin-flavored tiramisu. Turns out it’s a thing already, but I set about to put my spin on it. When Alex and I took the first spoonful, we knew it was a keeper.

This luscious pumpkin dessert has layers of fluffy, cozy spiced mascarpone cream mixed with coffee and amaretto-soaked lady fingers, which meld together into a sort of fall bliss. Using cold brew coffee makes the prep a breeze, and you can make it up the night before. I immediately imagined it on Thanksgiving dessert tables, and it has the makings of a dessert you could become known for (is she bringing the pumpkin tiramisu this year?).

Tips for making pumpkin tiramisu

A classic tiramisu is simple to put together, but here’s the thing—you have to wait 4 hours or overnight for the flavors to meld. As an impatient person, that’s not something I’m always willing to do (which is why we have a cheater Tiramisu Sundaes recipe in our latest cookbook!). But this pumpkin tiramisu is worth the wait: and it’s perfect for holidays where you want to prep things in advance. Here are a few tips:

  • Dip the lady fingers quickly. All you need is to briefly wet the ladyfingers in the coffee mixture. If you let them soak even a few seconds, they start to become soggy.
  • Break the lady fingers as appropriate to fit in your pan. In a 9 x 9 pan, they cover most of the layer but have to be broken to do so (see below).
  • Refrigerate overnight. You can get away with up to 4 hours for refrigeration, but the best set is overnight.

It’s a great fall dessert for any meal, and it’s especially perfect as a Thanksgiving dessert as an alternative to pumpkin pie (we’ll be making it this year).

Methods for the coffee (and a trick!)

A trick we’ve found for the coffee in tiramisu is to use cold brew coffee! We’ve been using when recipes call for cold espresso (for example, our Frozen Espresso Martini) and it works perfectly. Here, you’ll want to dilute the purchased concentrate using the instructions on the bottle to make cold brew coffee—it’s usually 1:1 coffee to water.

Of course, you can also use the classic: chilled espresso! Here’s our master method for how to make espresso. Strong coffee also works: simply make double strength of your classic recipe and chill it before making the pumpkin tiramisu.

Pumpkin Tiramisu with pumpkin background

Substitutes for the liqueur

Do you need alcohol in this pumpkin tiramisu? It’s actually not required (and traditional Italian recipes didn’t always include it), and this recipe tastes just as good without it. However, adding a bit does add just the right nuance to the flavor.

Our favorite liqueur for tiramisu is amaretto, that sweet Italian almond-flavored liquor that you might have for making an amaretto sour. You can also use rum or Kahlua.

Storing leftovers

This pumpkin tiramisu is best made in advance and stored overnight. It can be stored refrigerated for 1 day after the overnight storage, for a total of up to 2 days. After 2 to 3 days, the lady fingers start to break down so we don’t suggest storing it for longer.

Dietary notes

This pumpkin tiramisu recipe is vegetarian. For gluten-free, use gluten-free lady finger cookies.

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Pumpkin Tiramisu

Pumpkin Tiramisu
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This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is easy to make in advance and the perfect showstopper for holidays or any fall dinner.

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Rest Time: 4 hours or overnight
  • Cook Time: N/A
  • Total Time: 0 hours
  • Yield: 9
  • Category: Dessert
  • Method: No Cook
  • Cuisine: Fall
  • Diet: Vegetarian

Ingredients

  • 2/3 cup pumpkin puree
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon, plus more for sprinkling
  • 8 ounces (1 cup) mascarpone cheese, room temperature
  • ¾ cup heavy whipping cream
  • 1 ½ cups strongly brewed coffee, cold espresso, or cold brew (watered down; not concentrate*)
  • 2 tablespoons amaretto or rum (optional)
  • 24 lady fingers (7 ounce package)

Instructions

  1. To a mixing bowl or bowl of a mixer, add the pumpkin puree, sugar, pumpkin spice, and vanilla extract. Whisk together until smooth. Add the heavy whipping cream and mascarpone cheese. Use a whisk attachment on medium speed with an electric mixer or a hand-held whisk to beat until thick and fluffy, about 1 minute.
  2. In a shallow bowl, place the coffee and amaretto or rum. Quickly dip each side of the lady finders in the coffee mixture (just to get each side wet) and place them in a single layer in an 8 x 8-inch or 9 x 9-inch pan. Place 12 in the bottom, breaking them as necessary to form an even layer. 
  3. Take half of the pumpkin mixture and smooth it over the top of the lady fingers. Add another layer of dipped lady fingers, then add the pumpkin mixture and smooth over the top again. Dust the top with cinnamon using a fine mesh strainer. 
  4. Refrigerate 4 hours or overnight. Slice into 9 pieces and serve. Stores up to 1 day refrigerated (or up 2 days total).

Notes

*Notes: If using bottled cold brew concentrate, water it down using the quantities listed on the package (it’s typically 1:1 concentrate to water). 

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A few more pumpkin desserts

This pumpkin tiramisu is one of our favorite pumpkin desserts, but a few others we love are these simple pumpkin bars, chewy pumpkin cookies, and this pumpkin cake. A few other fun alternatives to pumpkin pie are this pumpkin bread pudding or pumpkin pudding.

Pumpkin Dip

A creamy Pumpkin Pie Dip recipe in a bowl surrounded by a plate of gingersnap cookies.You can make this easy Pumpkin Dip recipe in less than 10 minutes with just 4 simple ingredients. We love to serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers. Check out all of my pumpkin recipes, like Pumpkin Roll, Pumpkin Chocolate Chip Cookies, Pumpkin Spice Eggnog, and Pumpkin Waffles! Ingredients Needed: How…

A creamy Pumpkin Pie Dip recipe in a bowl surrounded by a plate of gingersnap cookies.

You can make this easy Pumpkin Dip recipe in less than 10 minutes with just 4 simple ingredients. We love to serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers.

Check out all of my pumpkin recipes, like Pumpkin Roll, Pumpkin Chocolate Chip Cookies, Pumpkin Spice Eggnog, and Pumpkin Waffles!

A creamy Pumpkin Pie Dip recipe in a bowl surrounded by a plate of gingersnap cookies.

Gigi’s Pumpkin Dip is a seasonal staple.

Thanks to my husband’s Grandmother “Gigi”, this pumpkin dip has been beloved in his family for the longest time; we make it every year during the fall and holiday season. It’s a knock-out served with Gingersnap Cookies dipped in it, but you can get creative with your dipper of choice. Got four ingredients and five minutes? Here we go:

Ingredients Needed:

All of the ingredients needed to make the best pumpkin dip recipe: powdered sugar, pumpkin pie puree, cream cheese, ground cinnamon, and ground cloves.

How to make Pumpkin Dip:

Beat room temperature cream cheese in a mixing bowl until smooth then slowly add the pumpkin pie puree, mixing until smooth. Add the powdered sugar, cinnamon, and cloves then mix again until it’s a smooth consistency. Serve with our delicious gingersnap cookies, apple slices, or cinnamon graham crackers.

Two images showing a pumpkin dip with cream cheese when all of the ingredients are in a bowl then after they are mixed with a cookie being dipped.

More Yummy Dip Recipes:

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A creamy Pumpkin Pie Dip recipe in a bowl surrounded by a plate of gingersnap cookies.
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Pumpkin Dip

Delicious and easy Pumpkin Dip recipe with just 4 ingredients, and ready in minutes. Serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers.
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 96kcal
Author Lauren Allen
Cost $2

Ingredients

  • 4 ounces cream cheese , room temperature
  • 1 cup pumpkin pie puree
  • 1 cup powdered sugar
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
US Customary – Metric

Instructions

  • Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
  • Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.

Notes

Yield: about 1 ½ cups, Serving size: 2 Tablespoons
Pumpkin pie puree (often called pumpkin pie mix) is different from regular canned pumpkin puree. If you can’t find it, use regular canned pumpkin puree and add a small scoop of pumpkin pie spice to the batter, or a little additional cinnamon, nutmeg, ginger, cloves, and allspice, to taste.
 

Nutrition

Calories: 96kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 44mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1994IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.3mg

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I originally shared this recipe October 2020. Updated November 2024.

Pumpkin Bars with cream cheese frosting

pumpkin bar with cream cheese frostingThese Pumpkin Bars have a delicious cream cheese frosting and are so easy to make. The texture is a cross between a cookie and a blondie – easy pumpkin bars must have a place at your holiday table! One of my favorite things to make with pumpkin are my pumpkin cookies. I’ve stuffed them with…

pumpkin bar with cream cheese frosting

These Pumpkin Bars have a delicious cream cheese frosting and are so easy to make. The texture is a cross between a cookie and a blondie – easy pumpkin bars must have a place at your holiday table!

Pumpkin bars with creamy white frosting, each topped with a small candy pumpkin, are arranged on parchment paper.

One of my favorite things to make with pumpkin are my pumpkin cookies. I’ve stuffed them with caramel and turned them into pumpkin blondies, but I’ve never made them the way pumpkin was intended to be served: with cream cheese frosting.

Instead of these being cake bars, they are Pumpkin Cookie Bars! They start with the perfect pumpkin cookie recipe that are topped with the best cream cheese frosting. The pumpkin flavor is amazing, especially mixed with the easy frosting!

Ingredients Needed

  • Butter: This recipe starts with melted butter. I love the caramelized flavor melted butter adds to this cookie recipe. Plus, by using melted butter you can just use a wooden spoon (no mixer needed) if you want.
  • Sugar: Brown and granulated sugar are used for sweetness.
  • Pumpkin Puree: My recipe uses just 1/3 cup pumpkin puree but don’t worry, the flavor is there.
  • Spices: Besides, the pumpkin “flavor” you’re so used to eating in desserts isn’t really pumpkin – it’s the spices! You’ll need a mixture of ground cinnamon, nutmeg, cloves, allspice, and ginger but if you have or want to make my Pumpkin Pie Spice you can use that instead.
  • Egg: The recipe only uses one egg yolk, not a full egg. Pumpkin is wet and changes the texture of the cookie, so I had to adjust the moisture somewhere.
  • Optional Variations: Add chopped pecans or walnuts to the pumpkin mixture for a crunchy bar!
A glass bowl on a wooden table contains pumpkin puree, brown sugar, white sugar, and melted butter. A wooden spoon with engraved text and a colorful magazine are partially visible on the table.
A glass bowl filled with a brown cookie dough mixture. A wooden spoon rests in the bowl. Next to the bowl, part of a package featuring colorful graphics is visible on a wooden surface.
A rectangular baking pan lined with foil is filled with a smooth, golden-brown batter, ready to be baked. The batters surface shows swirled patterns and has a creamy texture.
A large rectangular pumpkin cake on a baking tray with parchment paper. A generous dollop of cream cheese frosting is spread across the center, ready to be evenly distributed.

How to make Pumpkin Bars with Cream Cheese Frosting

  1. Place melted butter, pumpkin puree, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer or a wooden spoon.) Mix until combined.
  2. Continue mixing and add the egg yolk and vanilla extract. Add the rest of the dry ingredients to the wet ingredients and mix until combined, scraping the sides of the bowl as needed. Add flour. Slowly mix in flour until a smooth dough forms.
  3. Press dough into prepared baking pan. Bake for about 15-20 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
  4. Make the frosting: beat cream cheese and butter until smooth. Add vanilla and mix in powdered sugar, 1 cup at a time, until smooth. Slowly mix in cream until you get a spreadable consistency. Frost bars as desired.
A close-up of a piece of pumpkin cake with creamy frosting and topped with a small, decorative candy pumpkin. In the background, similar pieces of cake are blurred, placed on a light wooden surface.

Expert Tips

  • An offset spatula helps frost cakes and bars really easily.
  • I like to line my baking dish with foil or parchment paper for easy removal from the pan.

Storing Pumpkin Bars

  • Store bars in a single layer in an airtight container in the fridge (the frosting needs to be refrigerated).
  • You can freeze the plain bars and frosting separately and then frost before serving. Or you can put the completed bars in the freezer – just do it in a single layer so the frosting doesn’t transfer as they thaw.

FAQs

How to know when pumpkin bars are done?

These will lose their glossy sheen and be light golden around the edges. A toothpick will also come out clean from the center of the bars.

Can I use frozen pumpkin puree to make cookies or bars?

If you have leftover pumpkin that’s frozen, be sure to thaw it and drain any excess water so your bars aren’t to wet.

A close-up of a piece of pumpkin cake with creamy frosting and topped with a small, decorative candy pumpkin. In the background, similar pieces of cake are blurred, placed on a light wooden surface.
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Pumpkin Bars Recipe

These Pumpkin Bars are perfect for fall! They’re a pumpkin cookie baked as a bar and frosted with cream cheese frosting!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 10 minutes
Servings 16 bars
Calories 338kcal
Author Dorothy Kern
Cost $8-10

Ingredients

For the bars:

  • ½ cup Challenge Unsalted Butter (113g), melted
  • ⅓ cup (81g) pumpkin puree
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ¾ cups (217g) all-purpose flour

For the frosting:

  • 8 ounces Challenge Cream Cheese (226g), softened
  • 4 tablespoons Challenge Unsalted Butter (56g), softened
  • 1 teaspoon vanilla extract
  • 3 ½ cups (396g) powdered sugar
  • 1 tablespoon (5ml) heavy whipping cream as needed for consistency

Instructions

  • Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
  • Place melted butter, pumpkin puree, brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer or a wooden spoon.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms.
  • Press dough into prepared pan. Bake for about 15-20 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
  • Make the frosting: beat cream cheese and butter until smooth. Add vanilla and mix in powdered sugar, 1 cup at a time, until smooth. Slowly mix in cream until you get a spreadable consistency.
  • Frost the bars as desired. Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to one month.

Video

Notes

Only have Pumpkin Pie Spice? Use 2 teaspoons instead of the nutmeg, cinnamon, ginger, and allspice.

Nutrition

Serving: 1bar | Calories: 338kcal | Carbohydrates: 51g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 158mg | Potassium: 58mg | Sugar: 39g | Vitamin A: 1280IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.9mg

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