Pumpkin Love Layered Pumpkin Dessert Food

PUMPKIN PIE PARFAITS

Steps:

• In a large bowl, whisk together pudding mix and milk. Let set for 5 minutes.
• Stir in pumpkin, cinnamon and nutmeg.
• Crush the vanilla sandwich cookies in a blender or food processor to make crumbs.
• In small 1/2 pint jar or glasses layer cookie crumbs, pumpkin pudding and whipped topping. Repeat the layers twice and end with cookie crumbs.
• Chill until you're ready to serve. Enjoy!

LAYERED PUMPKIN-GINGERSNAP DESSERT

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.

LAYERED PUMPKIN DESSERT

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.

LAYERED PUMPKIN DESSERT BARS

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.

4 LAYER PUMPKIN DESSERT

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.

SPICED PUMPKIN YOGURT PARFAIT

Steps:

• Mix the pumpkin with the pumpkin spices and half of the honey, to taste. I find pumpkin puree sweet enough on its own for me, but most people will probably want to sweeten it a little.
• Fill the parfait glass a little under a fourth of the way up with (around half of) the pumpkin puree mixture.
• If you're using pecans, toast them and sprinkle a thin layer of them over the layer of pumpkin puree. You can also use granola instead.
• Mix the yogurt with the rest of the honey, to taste.
• Cover the pecans or granola with a layer of yogurt, followed by a thin layer of pecans or granola, followed by the rest of the pumpkin puree.
• Add a dollop of yogurt on top, and garnish with more pecans or granola.
• Enjoy!

LAYERED PUMPKIN CENTERPIECE DESSERT

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. :-)

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.

LAYERED PUMPKIN DESSERT

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.

PUMPKIN LOVE (LAYERED PUMPKIN DESSERT)

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.

PUMPKIN LASAGNA RECIPE

Steps:

• In a large bowl, beat together the cream cheese and sugar until light and fluffy. Slowly add in the 1/4 cup of milk. Then stir in 1 1/4 cup of Cool whip.
• In a separate bowl, whisk together the pudding mix, the 3 1/4 cups of cold milk, pumpkin puree and pumpkin pie spice until smooth and thick.
• Then assemble the lasagna: spread a thin layer of the cream cheese mixture in the bottom of a 9X13 pan. Top with half of the graham crackers. The pour half of the pudding mixture on top of the crackers and top with half of the remaining cream cheese mixture. Drizzle with half of the caramel (save the rest for serving) and then repeat the layers ending with the cream cheese mixture. Top with the remaining cool whip.
• Place the lasagna in a freezer for 1 hour or in the refrigerate for 4 hours before serving.
• When you're ready to serve, drizzle the top of the lasagna with the remaining caramel and top with the chopped pecans.
• Enjoy!