No Bake Pumpkin Pie

 This reminds me of a fall trifle! Soo good! Recipe from Spaceships and Laser Beams!

Ingredients

• 8 ounces cream cheese, softened
• ½ cup sugar
• 16 ounces Cool Whip 
• 2 pre-made graham cracker crusts
• 3.4 ounces instant vanilla pudding
• 1 cup milk
• 2 cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 tablespoon cinnamon

Instructions

Bottom Layer

• Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer.
• Fill your pre-made crusts evenly with this mix.

Middle Layer

• Mix pudding and milk and stir until thick.
• Add 2 cups canned pumpkin.
• Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
• Pour on top of the cheesecake layer.

Top Layer

• Top evenly with Cool Whip and sprinkle with spices.
• Refrigerate for at least an hour before eating so pie has time to set completely.

Crumbl Pumpkin Pie Cookies

 Thanks to Lifestyle of a Foodie for this recipe! It’s a winner!!

Ingredients

• 1 stick butter softened 
• 1/3 cup oil vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder

Pumpkin pie filling 

• 3 oz cream cheese softened
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream cold
• 1 tbsp white sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• orange gel food coloring 

Instructions

• Preheat the oven to 350F then line a baking sheet with parchement pape and set aside. 
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer. 
  1 stick butter, 1/3 cup oil, 1/2 cup granulated sugar, 1/4 cup powdered sugar
• Add the egg, and vanilla extract, and mix until combined. 
  1 egg, 1 tsp vanilla extract
• Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling. 
  2 & 1/3 cup flour, 1/4 tsp salt, 3/4 tsp baking powder
• Bake for 8-9 minutes then cool on the baking sheet.

Make the pumpkin pie filling. 

• In a medium bowl, cream the cream cheese, and brown sugar. Once smooth, mix in the pumpkin puree and the pumpkin spice. Add a little gel food coloring and mix, don't worry if it's looking very orange.
  3 oz cream cheese, 1/2 cup brown sugar, 5 oz pumpkin puree, 2 tsp pumpkin pie spice, orange gel food coloring
• In a separate medium bowl, whip the cold whipped cream, granulated sugar, and vanilla extract until you reach stiff peaks. 
  2/3 cup heavy cream, 1 tbsp white sugar, 1 tsp vanilla extract

• Fold the whipped cream into the pumpkin mixture until fully combined. Transfer to a whipping bag with a large piping tip. Pipe a big dollop of pumpkin pie filling in the center of each cookie. Gently pick up the cookies and tap them on the counter to get the filling to spread. Top with whipped cream and enjoy!

Crustless Pumpkin Pie

 

I LOOOVE Chocolate Covered Katie!! This recipe was perfect for my mom at Thanksgiving who has a very limited diet.

Ingredients

1 can pumpkin puree (15 oz)

1 cup milk of choice

2 1/2 tsp pure vanilla extract

2 tsp cinnamon

2 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp salt

1/3 cup flour, such as spelt, oat, white, sorghum, or almond

1/2 cup sugar, unrefined if desired, or granulated erythritol

1 tbsp flaxmeal OR 2 tsp cornstarch (can be omitted if serving pie in a bowl)

optional 2 tbsp oil for richness

Instructions

Preheat oven to 400 F, and grease a 10 or 9-inch round pan. In a large mixing bowl, whisk all ingredients well. Pour into the pan, and bake 35 minutes. It’ll still be gooey after baking. Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before slicing, during which time it will firm up.

The Most Amazing Pumpkin Muffins

Recipe and photo from Pretty. Simple. Sweet. These smelled as good as they tasted! They were super moist and filling and we didn't even need butter!

Ingredients

1 and 2/3 cups (230g) all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg or freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (100g) light or dark brown sugar
1/2 cup (120ml) vegetable or canola oil
1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/4 cup (60ml) milk
Instructions



Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.


In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.

Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

Pumpkin Pie Crisp

 

Recipe and picture from Dixie Crystals. Coming from someone who doesn't love pumpkin, I absolutely LOVED this dessert! It was our alternative to pumpkin pie this year for Thanksgiving, and it surpassed all our expectations! Super easy-make this asap!

INGREDIENTS

Pumpkin Filling

• 1 (15-oz.) canned pumpkin purée
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2/3 cup heavy cream

Cinnamon Streusel

• 2 cups all-purpose flour*
• 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, melted

Topping

• Homemade Vanilla Ice Cream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. 

DIRECTIONS

1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.1
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.2
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).3
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.4
5. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.5
6. Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.

Chocolate Chip Pumpkin Bundt Cake/Bread

This one comes from The View from Great Island. Best pumpkin bread I've had! Perfect balance of pumpkin and chocolate and so moist!

What You Will Need

wet ingredients
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 tsp each of nutmeg, cinnamon and allspice
dry ingredients
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 cup sugar
• 1 tsp baking soda
• 1/2 cup chopped walnuts
• 1 cup chocolate chips

Instructions

1. Set oven to 350F
2. Spray a non-stick bundt pan with cooking spray.
3. Whisk the wet ingredients together with the spices and set aside.
4. Whisk together the dry ingredients.
5. Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
6. Spoon into the bundt pan and even out slightly, if necessary.
7. Bake until a toothpick comes out clean, about 50 minutes.
8. Cool briefly and turn out onto a plate or rack. It’s delicious hot, warm, or cold!

Chewy Pumpkin Chocolate Chip Cookies

I love these because they have a *normal* cookie texture, not the cakey/too-moist one that usually accompanies pumpkin cookies. In fact, you can hardly tell these have pumpkin in them at all. If you're a subtle pumpkin-lover like myself, these are for you! Recipe from Yammie's Noshery!

1/2 cup (1 stick) softened butter

1 cup brown brown sugar
1/4 cup white sugar
1 teaspoon vanilla
5 tablespoons pumpkin purée
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 1/2 cups all-purpose flour
1 cup chocolate chips (I used semi-sweet)

Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth.

Combine all the dry ingredients and add to the rest mixing just until combined. Stir in the chocolate chips.

Bake rounded balls of dough on an ungreased cookie sheet at 350ºF for about 12-17 minutes or just until they start to puff up a little. Cool slightly before removing from pan.

Cinnamon Chip Pumpkin Cookies

 

This recipe is from Sally's Baking Addiction. Very fragrant and yummy!

Ingredients:

• 1/2 cup unsalted butter
• 1/4 cup packed light or dark brown sugar
• 1 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 6 Tablespoons pumpkin puree
• 1 and 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon pumpkin pie spice
• 2/3 cup cinnamon (I used pumpkin) chips
  

Directions:

1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and 1 tsp pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the cinnamon chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more cinnamon chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
7. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.2 Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Slow Cooker Turkey Pumpkin Chili

I love this recipe from Queen Bee. So yummy for fall!

INGREDIENTS

2 pounds of ground turkey

1/2 tsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 teaspoon, chili powder

2 bay leaves

2 teaspoon, cumin

1 teaspoon, oregano

2 cans white northern beans or navy beans (15 oz), rinsed and drained

2 cups chicken broth

15 oz pumpkin puree (NOT pumpkin filling)
Make your own with a $0.99 Sugar Pumpkin – here’s my tutorial for homemade pumpkin puree. I actually threw my into the crockpot frozen, since I had frozen the puree in 1 cup increments.

4.0 oz – 4.5 oz canned chopped green chili

salt and pepper to taste

Optional garnishes: chopped cilantro, chives, sour cream, avocados, chips

HOW TO PREPARE

1.) Heat a large saute pan over high heat and lightly spray with oil. Add ground turkey and cook, at least five minutes, until lightly browned.

2.) Add cooked turkey to slow cooker

3.) Add all the other ingredients to the slow cooker.

4.) Cover and cook on high for four (4) hours or low for eight (8) hours

5.) Remove bay leaves, adjust seasoning to taste and serve!

Pumpkin Crunch Cake

Another great fall recipe to use up that pumpkin! This one is from Parent Pretty and is amazing! And that's saying a lot from a family who doesn't love pumpkin! Loved this combination of smooth and crunch, sweet and savory. Definitely worth your time!

Ingredients:

1 box yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup melted butter
whipped topping

Directions:

Preheat oven to 350F.
Grease bottom of 9X13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
Sprinkle chopped pecans and walnuts over the cake mix.
Drizzle melted butter evenly over everything.
Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.

Pumpkin Oat Chocolate Chip Cookies

Thanks to Cooking Classy for this recipe! It's perfect for fall and was a great way to use up some of our pumpkin!

Ingredients

• 2 1/2 cups all-purpose flour
  
• 1 1/2 cups quick oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup unsalted butter, softened
• 1 1/3 cups packed light-brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups canned pumpkin puree
• 1 3/4 cup semi-sweet chocolate chips
• 1 cup chopped pecans or walnuts (optional)

Directions

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
• Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.