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This dessert is sweet and creamy. It's a fantastic alternative to the classic pumpkin pie. Enjoy as a dessert any time of the day.
13 people made this
- 200g marshmallow spread, such as Marshmallow Fluff
- 225g cream cheese, softened
- 1 tablespoon orange juice
- 400g pumpkin puree
- 4 tablespoons maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon orange juice
- 4 tablespoons chopped toasted pecans
- 4 tablespoons crushed gingernut biscuits
MethodPrep:20min ›Extra time:2hr chilling › Ready in:2hr20min
- Combine the marshmallow spread, cream cheese and 1 tablespoon orange juice in a large bowl; beat with an electric hand mixer until smooth.
- Stir together the pumpkin puree, maple syrup, cinnamon, nutmeg and 1 tablespoon orange juice in a separate bowl. Fold 4 tablespoons of the marshmallow mixture into the pumpkin mixture.
- Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingernut crumbs before serving.
Reviews & ratingsAverage global rating:(16)
Reviews in English (6)
This was very good, and beautiful, I wish that I had a pic to show, but we devoured them too fast!lol, I followed the recipe to the t, except I only used one of the TBS of orange juice, since I didnt want it to take away from the pumpkin taste. But it was delicous. thx-27 Oct 2007
Reduced servings to 2 which may have caused a problem with my results. Used non-fat cream cheese and think it was the big problem as it did not solidify with the marshmallow fluff upon refrigeration. Also, I don't think the orange concentrate is needed or at least reduce the amount to half. If i did it again, i would add a little brown sugar to the pumpkin instead of the maple syrup.-29 Oct 2008
Excellent recipe. I used 4 white wine glasses to hold the parfaits and ran out of the cream cheese filling, so I recommend doubling that portion depending on the size of your dessert cups. Very easy, tasty, and festive.-06 Nov 2011
- 1 (18.25 ounce) package spice cake mix
- 1 (3.4 ounce) package instant vanilla pudding
- 1 cup pumpkin puree
- ½ cup water
- ½ cup vegetable oil
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 2 cups cold milk
- 2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
- 2 cups whipped topping
- 1 cup chopped toasted pecans
- 1 cup English toffee bits
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl pour into the prepared dish.
Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
Layer 1/3 of the cake cubes into the bottom of a large bowl top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.
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TRY IT WITH
Cold Brew Multi-Serve Concentrate Signature Black
Naturally Flavored Vanilla Syrup
How to Make Homemade Pumpkin Spice Syrup
Makes enough syrup for 8 beverages
Keeps up to 7 days in the fridge
Prep time:30 minutes
Combine sugar and water in saucepan and bring to a simmer.
Once sugar is dissolved, add cinnamon sticks, ground cloves, ginger, nutmeg and pumpkin puree, and let simmer for 20 minutes.
Remove from heat and immediately strain through cheesecloth.
Get a jumpstart on the whipped cream by placing a whisk and large mixing bowl in freezer to chill, at least 15 minutes.
Prep time: 5 minutes
Pour Starbucks® Cold Brew Signature Black Concentrate into a glass over ice, add water, and stir.
Stir 2 tsp Starbucks® Vanilla Syrup into cold brew.
In chilled mixing bowl, vigorously whisk heavy whipping cream, sugar and Homemade Pumpkin Spice Syrup to desired thickness (2 to 5 minutes). Layer Pumpkin Whipped Cream over the top of cold brew to taste.
- 1 1/4 cups ground gingersnaps (from about 25 cookies)
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
- 1 tablespoon unsalted butter, room temperature
- 1 1/4 cups heavy cream, whisked to medium peaks
- Garnish: freshly grated nutmeg
Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.
Come autumn, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. Now you can make them in your own kitchen.
Not only do you get chunks of fruit, but you get a sweet river of apple cider syrup, too. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.
Pumpkin Cream Cheese Danish Recipe
If you’re in a pinch and need a perfect autumn dessert or breakfast, this is your recipe. Here’s everything you’ll need to make a perfect Pumpkin Danish:
- Crescent Dough – the main reason why this recipe is so quick and easy is that I use the store-bought crescent dough. If that isn’t your thing, you can totally make homemade crescent dough instead.
- Cream Cheese – tangy, creamy goodness!
- Pumpkin – NOT the pumpkin pie mix, just ordinary canned pumpkin.
- Granulated Sugar – to sweeten the pumpkin filling.
- Cinnamon and Nutmeg – cinnamon, and nutmeg go so well together. Especially for fall desserts.
- Vanilla – for flavor.
- All-Purpose Flour – this helps stabilize the pumpkin filling.
- Powdered Sugar and Heavy Cream – this is for the glaze that tops this danish recipe and makes it look incredible.
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup Milk Caramel for Pumpkin Ice Cream
- 6 large egg yolks
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup Pumpkin Puree for Desserts, or canned
- Candied Pumpkin Slices (optional)
Combine milk, cream, and caramel in a saucepan over medium heat. Bring to simmer, stirring frequently as caramel melts.
Fill a large bowl with ice and water set aside. Whisk egg and sugar in a bowl until thick and pale, about 4 minutes. While whisking, very slowly add a little hot milk mixture to egg mixture. Add more milk mixture, whisking, until combined. Add vanilla, lemon juice, and puree combine. Strain into a clean bowl chill in ice bath.
Freeze in an ice-cream maker according to the manufacturer's instructions. After churning, transfer to freezer until firm. Serve with milk caramel and candied pumpkin, if desired.
Pumpkin Whipped Cream
- Over the next few weeks it’s almost a guarantee that every household in America will have some leftover pumpkin sitting around.
You’ll put it in pies and stuff, but I’ve never seen someone buy just the correct amount. You always over-buy.
Ok. Maybe I’m just projecting. But I always have more pumpkin than I can use, so I’m constantly looking for interesting ways to use it.
Pumpkin Whipped Cream is one of the best ways out there!
If you’ve never made whipped cream from scratch, you might be shocked at how easy it is. That said, you could just stir these ingredients into store bought whipped cream.
Assuming you want to give it a shot from scratch, the best tip I can give for making whipped cream is to make sure you have a cold metal bowl. I just stick my bowl in the fridge about 15 minutes before I want to make my whipped cream.
Then just add your cream and sugar to your cold bowl and start whisking!
Assuming you are a proficient whisker, in about two minutes the cream will start to form soft peaks – which means that they will hold their shape for just a second or two and then kind of melt back together.
If you’re a great whisker, you can get to this point in about 45 seconds.
Then whisk in your vanilla extract.
Then continue to beat the cream until it forms stiff peaks, meaning that if you take your whisk out, a peak will form in the whipped cream that stays there.
Be careful not to over-beat the cream or you’ll make vanilla cinnamon butter…
When it comes to the pumpkin, the important thing to remember is: buy 100% pure pumpkin puree. Don’t get the pumpkin pie filling stuff.
Add your pumpkin straight into the whipped cream!
When stirring in your pumpkin, don’t use a whisk or you’ll run the risk of over-mixing the cream. Instead, grab a small plastic spatula and gently fold the pumpkin into the cream.
It should be pretty easy to stir in. You’ll be left with a lightly tinted cream that has a subtle pumpkin flavor.
Once you have this made, it goes great on pie (obviously).
One of the best ways to eat it, though, is dolloped on fresh hot chocolate. That’s about as good as it gets for me!
I can almost promise that you’ll have an extra 1/3 cup of pumpkin sitting around this holiday season, so put it to work and make something that will really make people smile!
Recipe: Pumpkin Cream Soup
Serving in this recipe: 4
|Total Fat: 19.1 g||29.4%|
|Saturated Fat: 9.3 g||46.5%|
|Cholesterol: 41.3 mg||13.8%|
|Sodium: 485.5 mg||20.2%|
|Total Carbs: 26.3 g||8.8%|
|Dietary Fiber: 9 g||35.9%|
|Sugar: 8.7 g|
|Protein: 7.2 g||14.5%|
|Vitamin A: 741.8%||Vitamin C: 7.1%|
|Calcium: 7.3%||Iron: 8.4%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.