LAYERED PUMPKIN DESSERT
Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!-Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 370 calories, Fat 21g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 275mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN LAYERED MAGIC CAKE
The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 18
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
- In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
- Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
- In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g
EASY PUMPKIN CREAM TRIFLE
I won 3rd place in a cook-off with this very easy holiday recipe.
Provided by Stacey Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 20
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 42.7 g, Cholesterol 39.7 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 423.1 mg, Sugar 23.4 g
LAYERED PUMPKIN DESSERT BARS
Our Layered Pumpkin Dessert Bars are sure to be a favorite at your next festive dinner! Layers of Gingersnaps, cinnamon and nutmeg as well as pumpkin cream cheese give these tasty pumpkin dessert bars their autumn flavor.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 5h
Yield 16 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
4 LAYER PUMPKIN DESSERT
This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.
Provided by LilPinkieJ
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
LAYERED PUMPKIN DESSERT
I found this recipe in the coupon section in an ad for twinkies. I might make this instead of pumpkin pie this holiday season.
Provided by deborah03
Categories Dessert
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 9
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.
LAYERED PUMPKIN CENTERPIECE DESSERT
If you are a pumpkin lover, you will love this unusual dessert. It's full of delicious pumpkin goodness. The final dessert is a cross between a spice cake and a flan. The caramel that oozes over the cake when you flip it onto a platter is just perfection. We opted to taste it the next day after chilling for 24 hours. Delish!...
Provided by Stacia Osborn
Categories Other Desserts
Time 4h
Number Of Ingredients 15
Steps:
- 1. PREPARE: Preheat oven to 400. Spray a 12 cup Bundt cake pan with PAM. Find a cake pan (or another oven-safe pan) that is large enough to stand the Bundt cake pan in and put 2" of water into it. I use a cast iron skillet to stand the Bundt pan in - it doesn't matter what you use as long as it is deep enough to hold 2" of water and is oven safe.
- 2. THE CAKE: You will make the spice cake as directed on the package, except you will substitute the water with Coke instead (do not use both Coke and water!). You will also include the cup of pumpkin and the 1.5 teaspoons of pumpkin pie spice in the mixing bowl. Mix with a hand held mixer until any large lumps are gone - probably 2 minutes is plenty. Set aside.
- 3. THE FLAN: Combine evaporated milk, sweetened condensed milk, eggs, vanilla, pumpkin, pumpkin pie spice, 4 oz of cream cheese in a medium mixing bowl. Mix well (2-3 minutes) and set aside. FYI: You can use up to 5 eggs and 8 oz of cream cheese.
- 4. ASSEMBLE: Pour the 1 1/2 cups of Cajeta (or any caramel sauce) into the bottom of the prepared pan.
- 5. Pour the cake batter evenly on top of the caramel.
- 6. Slowly pour the flan mixture on top of the cake batter. The flan mixture will sink to the bottom and the cake batter will rise to the top. Make sure it does not overflow.
- 7. BAKE IT! Cover the Bundt cake pan with foil. I strongly recommend the Reynolds Non-Stick aluminum foil to save yourself trouble, but use what you've got. Stand the Bundt cake pan in the pan holding the 2" of water. Place both pans in the oven. Bake for 1 hour, removing the foil on the bundt pan after 45 minutes baking time. At that 45 minute mark, you can begin checking for doneness by inserting a toothpick into the cake. Also, take a knife and gently pull the cake way from the center stem of the Bundt pan to take a peek at the cake. It is very important that the cake is completely done and starting to separate from the sides of the pan. If the cake is at all gooey, return it to the oven. If the cake is not fully cooked, the flan won't set.
- 8. FINISH LINE: Remove the cake from the oven and place the Bundt pan on a cooling rack, allowing it to reach room temperature (that will take about 1 hour). Place the pan in the refrigerator for 2-3 hours or overnight.
- 9. TA DA! Remove the pan from the refrigerator 1-2 hours before serving time. Place a serving plate (cake plate, platter... whatever!) on top of the Bundt pan and invert. Just leave it alone. As it warms up, it will come out of the pan and onto the serving plate all on its own. The caramel sauce will drip down the sides and pool at the bottom. Lift the pan off and WOWEE the fanciest dessert ever!
- 10. HELPFUL TIP: If you're transporting this delight, leave it in the Bundt cake pan until you reach your destination and then invert it onto the serving plate when you arrive. :-)
4-LAYER PUMPKIN CAKE WITH PUMPKIN CREAM RECIPE
A luscious layer cake with fall spices and creamy pumpkin cream. Serve this dessert for Thanksgiving or a fall dinner party.
Provided by Celebrations At Home
Categories sweets
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F.
- BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and pumpkin pie spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round baking pans.
- BAKE for 28 to 30 min. or until toothpick inserted in centers comes out clean.
- Cool in pans for 10 min. Remove cake from pans onto wire rack and cool completely.
- BEAT cream cheese in medium bowl with mixer until creamy.
- Add sugar, remaining pumpkin, and spice; mix well.
- Gently fold in whipped topping.
- Cut each cake layer horizontally in half with serrated knife.
- Build the cake stack on a serving plate, spreading cream cheese filling between layers, and on top.
- Refrigerate for a couple of hours before serving.
- Drizzle with caramel topping just before serving and sprinkle the top with toffee bits.
- Refrigerate leftovers.
LAYERED PUMPKIN-GINGERSNAP DESSERT
Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 24 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g
PUMPKIN CREAM CHEESE DESSERT
This light and delicious three layered pumpkin dessert is a nice alternative to pumpkin pie. An easy to make graham cracker crust forms the foundation for cream cheese and pumpkin layers topped with whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by BZEEFMOM
Categories Fruits and Vegetables Vegetables Squash
Time 3h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.
- In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.
- Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
- In a small bowl, dissolve the gelatin in water.
- In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.
- In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 26.3 g, Cholesterol 61.8 mg, Fat 10.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 209.8 mg, Sugar 18.7 g
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