Pumpkin Love Layered Pumpkin Dessert Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour cake mix into a bowl; remove and reserve 1 cup. Add 1/2 cup melted butter and 1 beaten egg to the bowl; stir to combine. Press mixture into the bottom of a 9x13-inch baking pan.
• Combine pumpkin, evaporated milk, brown sugar, 3 beaten eggs, pumpkin pie spice, vanilla extract, and cinnamon in a bowl. Pour filling into the crust-lined baking pan.
• Crumble together the reserved 1 cup dry cake mix, white sugar, and 1/3 cup butter in another bowl using a pastry cutter until crumbly. Sprinkle over the filling.
• Bake on the center rack of the preheated oven until top is light brown and the dessert barely jiggles when slightly shaken, 50 to 60 minutes.
• Allow to cool completely, about 45 minutes. Beat heavy cream and 2 tablespoons sugar together in a bowl until soft peaks form. Top dessert with whipped cream before serving.

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.

Steps:

• Slice twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.
• Using a mixer, blend together cream cheese, powdered sugar and 1/2 of whipped topping until smooth.
• Spread evenly over twinkies.
• Combine pudding mix, pumpkin, pumpkin pie spice and milk.
• Whisk until well blended and layer over cream cheese mixture.
• Carefully spread remaining whipped topping over pumpkin.
• Lightly sprinkle with pumpkin pie spice.
• Refrigerate several hours or until set.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
• Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
• Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
• Combine sugar, oil, and eggs in a large mixing bowl and mix well.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
• Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
• Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
• Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

Steps:

• Heat oven to 350°F.
• Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
• Bake 30 min. or until center is almost set. Cool 1 hour.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.