Pumpkin Whip Recipes

PUMPKIN WHIP

Pumpkin Whip image

Even though this dessert is quick to fix, it has a creamy pumpkin taste and golden harvest look...just like traditional pumpkin pie. It's a great dessert for both everyday dinners and special-occasion suppers.-Linda Clapp, Stow, Ohio

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 package (3.4 ounces) instant butterscotch pudding mix
1-1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
Gingersnaps, optional

Steps:

In a large bowl, beat pudding and milk until well blended, 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.

Nutrition Facts : Calories 160 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

WHIPPED PUMPKIN PIE

Whipped Pumpkin Pie image

This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.

Provided by luvtobake

Categories Fruits and Vegetables Vegetables Squash

Time 8h25m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups graham cracker crumbs
⅔ cup white sugar
¾ cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 (15 ounce) can pumpkin puree
1 (8 ounce) container frozen whipped topping, thawed
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

Nutrition Facts : Calories 604.9 calories, Carbohydrate 65 g, Cholesterol 76.6 mg, Fat 37.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 23.8 g, Sodium 531.5 mg, Sugar 47.3 g

PUMPKIN WHIP

Pumpkin Whip image

Make and share this Pumpkin Whip recipe from Food.com.

Provided by MizzNezz

Categories Dessert

Time 7m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (3 1/2 ounce) box instant butterscotch pudding mix or 1 (3 1/2 ounce) box instant Vegetarian butterscotch pudding mix
1 1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping

Steps:

Beat pudding and milk until smooth.
Blend in pumpkin and spice.
Fold in the whipped topping.
Spoon into dessert dishes.
Chill.

Nutrition Facts : Calories 92.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 19.9, Sodium 147.9, Carbohydrate 8.2, Fiber 1.2, Sugar 2.6, Protein 3

PUMPKIN WHIPPED CREAM

Pumpkin Whipped Cream image

Make and share this Pumpkin Whipped Cream recipe from Food.com.

Provided by aj McPieguy

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
3 tablespoons pumpkin puree

Steps:

Chill mixing bowl and beaters in the freezer for 10 minutes.
Beat cream with sugar until soft peaks form.
Add vanilla, spices and pumpkin puree.
Beat to stiff peaks, about 1 to 2 minutes longer.

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