MINI PUMPKIN PIES
Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
- Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
- Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g
PUMPKIN & MINT SPREAD/DIP
Make and share this Pumpkin & Mint Spread/Dip recipe from Food.com.
Provided by asharpe2
Categories Spreads
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Soak chickpeas overnight.
- Drain chickpeas and cook in fresh water for about 60 minutes.
- Roast squash/pumpkin for 30 mins at 180°C.
- Put all in blender and blend.
Nutrition Facts : Calories 89.7, Fat 5.8, SaturatedFat 0.8, Sodium 361.8, Carbohydrate 8.1, Fiber 1.6, Sugar 1.7, Protein 1.8
PUMPKIN DIP
An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!
Provided by SUE CASE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 9.4 g, Cholesterol 7.7 mg, Fat 2.5 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 53 mg, Sugar 8.2 g
PUMPKIN PUDDING DESSERTS
I love pumpkin pie but I don't always have time to make it so I decided to come up with a way to eat pumpkin pie all year round with this lighter pumkin dessert. Very delicious when topped with cool whip like a real pumpking pie! Could be considered the new pumkin pie at Thanksgiving dinner!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk the pumpkin, cinnamon and ginger. Add milk and pudding mix; whisk for 2 minutes (mixture will be thick). , Transfer to individual serving dishes. Refrigerate until serving. Garnish servings with whipped topping.
Nutrition Facts : Calories 279 calories, Fat 4g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 724mg sodium, Carbohydrate 57g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.
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BEST AND EASIEST PUMPKIN DIP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (4)Total Time 5 minsCategory DessertCalories 47 per serving
- Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
- Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.
PERFECT PUMPKIN DESSERTS TO MAKE YOUR FALL MENU SWEETER
From foodnetwork.ca
- Pumpkin Pie Bars. Don’t waste time with pastry, when you can make a tasty shortbread-based square that will satisfy all your pumpkin pie cravings. Don’t forget the pecan-hazelnut topping, which adds an addictive nutty crunch to each bite.
- Pumpkin Pie Trifle. Classic pumpkin pie is great and all, but when your oven is otherwise occupied, consider making this sweet no-bake trifle that’s a guaranteed show-stopper.
- Anna Olson's No-Bake Pumpkin Chiffon Bars. Fluffy, praline-topped pumpkin bars can be tailored to your preference just by changing the base. Whether you choose graham cracker crumbs or crushed gingerbread cookies, you and your guests will love these no-bake treats.
- Pumpkin S’mores Sheet Cake. When you love fall but also can’t let go of summer campfires, this pumpkin s’mores sheet cake was made for you. The delicately spiced cake topped with smooth, silky ganache and a fluffy marshmallow frosting may replace your pumpkin pie this Thanksgiving.
- Easy No-Bake Pumpkin and Dark Chocolate Granola Bars. Leave the store-bought granola bars on the shelf and make a batch of these no-bake snacks at home.
- Grain-Free Paleo Pumpkin Chocolate Chip Muffins. By using coconut flour and coconut sugar in place of white sugar and flour, you can stick to paleo without giving up irresistible baked goods.
- Soft, Fluffy Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip. Topped with a pumpkin spice sugar blend and served with a pumpkin cream cheese dip, these pretzels are sure to be your new favourite pumpkin dessert… step aside, pumpkin pie!
- Pumpkin Creme Brulee. Simple to prepare and practical to make in advance, Pumpkin Creme Brulee will become your pumpkin-season crowd-pleaser par excellence.
- No-Bake Pumpkin Spice Latte Pretzel Pie (No Pastry Skills Required!) For those who avoid making pie dough at all costs, this cream pie-style “PSL” is just the ticket.
- Pumpkin Pie Squares With Candied Pecans. These Baking Therapy pumpkin pie bars have a rich and smooth filling blended with warming spices like cinnamon, ginger and clove, as well as a gingery cookie crust.
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