Pumpkin Dessert Food

EASY PUMPKIN DESSERT

Steps:

• Mix together pumpkin, eggs, spice, milk, and sugar. Pour into a greased 9 x 13 pan.
• Sprinkle dry cake mix on top.
• Pour melted butter over top and then sprinkle with walnuts.
• Bake at 350 for 45 minutes until set. Serve with ice cream or cool whip.

PUMPKIN CHEESECAKE MOUSSE DESSERTS

Steps:

• Chill a large mixing bowl. Pour the cold cream and vanilla into the bowl and beat it until soft peaks form. Reserve 1 cup of the whipped cream in a pastry bag fitted with a small round tip. Place in the fridge until ready to serve.
• In another bowl, mix the cream cheese, sugar, pumpkin puree, and pumpkin pie spice together. Beat until light and fluffy.Add in all but 1 cup of the whipped cream. Gently fold it in until fully incorporated.
• Pulse the ginger snap cookies in a food processor until crumbled. Add the butter, sugar, and salt. Pulse to combine.
• Add a scoop of the cookie crumble to each serving dish. Compact it with a spoon. Scoop the pumpkin cheesecake mousse into each dish. Top with the reserved whipped cream.

PHILADELPHIA PUMPKIN DESSERT DIP

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with cut-up assorted fresh fruit and cookies.

PUMPKIN & ANGEL FOOD CAKE TRIFLE

Steps:

• 1. In a bowl with a whisk, whip together the pumpkin, the pie spice, and sugar until combined. Now add both pudding mixes and the milk. Mix until combined. Set in freezer while you complete the next step.
• 2. Cut your angel food cake into bite sized cubes. Now it's time to start layering the trifle up. Place a layer of the cubes in the bottom of a trifle dish. (or use a large glass bowl instead)
• 3. On top of the cake add about a third of the pumpkin mixture in heaping spoonfuls. Spread it gently.
• 4. Continue layering another layer of cake and then pumpkin two more times. Now top with the whipped cream. Serve and Enjoy!

PUMPKIN DESSERT SQUARES

Steps:

• Measure out one cup of the cake mix and set aside for the topping.
• Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
• Press lightly and evenly into a lightly greased 9 X 13 baking pan.
• Mix the pumpkin butter with 2 eggs and the milk.
• Spread pumpkin butter over the cake base evenly.
• Sprinkle chopped pecans over the pumpkin.
• Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
• Add softened butter and mix until crumbly.
• Sprinkle crumbs over the top of the cake.
• Bake at 350 degrees for 35-40 minutes, until golden.
• Note: If you're making your own pumpkin butter let it cool before using in this recipe.
• Prep and cook times do not include the time to make the pumpkin butter.

PUMPKIN DELIGHT

Steps:

• Grease a 9x13 pan and preheat the oven to 350 degrees F.
• Whisk together graham crackers, melted butter, and ⅓ cup granulated sugar in a medium mixing bowl.
• Gently press the graham cracker crumble evenly into the prepared baking dish and bake for 8 minutes. Remove from the oven and allow to cool completely before continuing to the next step.
• In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add remaining ⅓ cup of sugar and mix until combined.
• Fold one package of thawed cool whip into the cream cheese mixture using a rubber spatula.
• Spread the cream cheese mixture over top of the graham cracker crust.
• In a large mixing bowl, combine the pudding packages and milk, following the pudding box instructions.
• Add the pudding over the cream cheese layer and carefully smooth it into an even layer.
• Layer the remaining 2 packages of cool whip over the top of the pudding layer.
• Sprinkle the toasted pecan pieces over top.
• Cover and chill in the refrigerator for 8 hours or overnight before slicing and serving.