Snappy Pumpkin Dessert Recipes
SNAPPY PUMPKIN DESSERT
Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. -Nilah Fischer, Morton, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool. , In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended. , Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
Nutrition Facts : Calories 397 calories, Fat 21g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 369mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
SNAPPY PUMPKIN CHEESECAKE
I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined., Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.
Nutrition Facts : Calories 352 calories, Fat 24g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 279mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
SNAPPY PUMPKIN DESSERT
Make and share this Snappy Pumpkin Dessert recipe from Food.com.
Provided by 55tbird
Categories Dessert
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
- Bake at 325 for 10 minutes.
- Cool.
- In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
- Spread over the crust.
- In another bowl, beat milk and pudding mix for 1 minute.
- Add pumpkin and pie spice; beat until well blended.
- Fold in Cool Whip.
- Spread over the cream cheese layer.
- Refrigerate for at least 3 hours.
- Cut into squares; garnish with additional Cool Whip.
Nutrition Facts : Calories 500.3, Fat 24.5, SaturatedFat 13.9, Cholesterol 50.1, Sodium 658.5, Carbohydrate 65.5, Fiber 1.3, Sugar 33.2, Protein 6.5
SNAPPY PUMPKIN DESSERT
This one is a little different. The crust is made with gingersnap cookies instead of flour like most. Got this one from an old magazine 12 or more years ago.I like to use french vanilla pudding when I make this. It just gives it a more richer flavor. Always requested!!
Provided by Jill Cooks
Categories Other Desserts
Number Of Ingredients 11
Steps:
- 1. In a large bowl, combine gingersnap crumbs and butter; press into an ungreased 13x9 inch baking dish. Bake at 325 for 10 minutes. Cool.
- 2. In a large bowl, beat cream cheese, powdered sugar and 2 tablespoons milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
- 3. Fold in cool whip. Spread over cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with additional cool whip.
4 LAYER PUMPKIN DESSERT
This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.
Provided by LilPinkieJ
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
- Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
- Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
- Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.
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