Most Tasty Pumpkin Sweets Recipes

Pumpkins: They're Not Just For Carving!

Fall is by far my favorite of all seasons. I love watching the leaves change, and fall. In fall the weather changes to the perfect temperature for long family walks, and trips to pumpkin patches to pick your perfect pumpkin. Mmmm pumpkin... Pumpkin desserts are my absolute favorite, and they're the perfect treat on a beautiful fall afternoon. So, for all of you pumpkin lovers out there, here are a few of my favorite pumpkin recipes for you to enjoy.

Pumpkin Pie

What you'll need:

  • 15oz canned pumpkin
  • 14oz sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 9" unbaked pie crust

To Prepare:

  1. Preheat your oven to 425 degrees F. Combine pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a medium bowl, and whisk until smooth. Pour into 9" crust, and bake at 425 for 15 minutes.
  2. Reduce oven temp to 350 degrees F and continue baking for an additional 35-45 minutes or until knife inserted one inch from the crust comes out clean. Let cool, top with fresh whipped cream if desired, and serve.
*Note- Ground ginger and nutmeg can be substituted for 2 tsp Pumpkin Pie Spice.

Pumpkin Ginger Cupcakes With Cream Cheese Frosting

What you'll need:

  • 2 cups all-purpose flour
  • 1 package instant butterscotch pudding
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/3 cup candied ginger (finely chopped)
  • 1 cup butter (softened)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs (room temperature)
  • 1 tsp vanilla extract
  • 15oz canned pumpkin
  • 4oz applesauce

To prepare:

  1. Preheat oven to 350 degrees F. Line or grease 24 muffin cups. Combine flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and candied ginger in a medium bowl and set aside.
  2. In a large bowl beat butter and sugars with an electric mixer until fluffy and light brown. Add eggs one at a time, blending each egg into mixture before adding the next. Beat in vanilla, pumpkin, and applesauce with the last egg. Add flour mixture, mixing until just incorporated. Scoop batter into prepared muffin cups.
  3. Bake about 20 minutes in preheated oven until golden brown or tops spring back when pressed lightly. Let cool and frost with cinnamon cream cheese frosting.

For Cinnamon Cream Cheese Frosting:

In a medium bowl beat 8oz softened cream cheese, 1/4 cup softened butter, 1 1/2 cups confectioners sugar, 1 tsp cinnamon, and 1 tsp vanilla extract. Store in refrigerator until ready to frost.

Pumpkin Bread

You will need:

  • 15oz canned pumpkin
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 2/3 cup water
  • 2 cups white sugar
  • 1 cup brown sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger

To prepare:

  1. Preheat oven to 350 degrees F. Grease and flour or line with nonstick foil three 7x3" loaf pans. In a large bowl mix pumpkin, eggs, oil, applesauce, water, and sugars until well blended. In a separate bowl, add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger and whisk together.
  2. Mix dry ingredients into pumpkin mixture until just combined, and pour into prepared pans. Bake approx 50 minutes in preheated oven, or until toothpick inserted in center comes out clean.

Pumpkin Roll

What you'll need:

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin
  • 3 eggs
  • 1 tsp lemon juice
  • 2 tbsp confectioners' sugar
  • 8oz softened cream cheese
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 1 cup confectioners' sugar

To prepare:

  1. Preheat oven to 375 degrees F. Grease and flour a cookie sheet or 9x13" jelly roll pan.
  2. In a large bowl, mix flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour into prepared pan, and spread evenly. Bake in preheated oven for 15 minutes.
  3. Lay a damp towel on the counter, and sprinkle it with confectioners' sugar. Turn the cake onto the towel. Carefully roll the towel lengthwise with the cake in it. Place on a cooling rack and let cool 20 minutes.
  4. Prepare filling in a medium bowl. Blend cream cheese, butter vanilla, and sugar with electric mixer and place in fridge while cake cools.
  5. After 20 minutes unroll cake and spread icing onto cake. Re-roll cake, and wrap with plastic wrap. Keep refrigerated or freeze in aluminum foil up to 2 weeks. Cut into slices immediately before serving.

Pumpkin Trifle

This is an awesome dessert because you can make it so many ways, and it is almost impossible to mess up. You can use your favorite pumpkin pie filling recipe, or ginger bread or cake... the possibilities are nearly endless. OR you could just use my favorite combination below!

What you'll need:

  • 3 cups crushed ginger snaps
  • 16oz canned pumpkin
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 14oz sweetened condensed milk
  • 1 1/2 cups cold milk
  • 1 package instant cheesecake pudding mix
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners sugar

To prepare:

  1. In a large mixing bowl, combine pumpkin, spices, milks, and pudding mix, and whisk until smooth.
  2. Mix heavy whipping cream and confectioners' sugar in medium bowl until stiff.
  3. In a large serving bowl spoon 1/3 pumpkin mixture, followed by 1/3 whipped cream, followed by 1/3 crushed ginger snaps. Repeat 2 times. 
  4. Refrigerate until ready to eat.

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Comments 1 comment

France Travel Inf profile image

France Travel Inf 6 years ago

There are some yummy sounding pumkin recipes here! I 'm going to start with the trifle recipe. I love being able to use fresh pumpkin in the fall!!!

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