3 EASY Desserts for Pumpkin Lovers
Fall is almost here and I am ready for pumpkin recipes! Bring on the cool weather! If you are a pumpkin lover, you must try these 3 easy desserts! They are so easy and your guests will think you slaved all day in the kitchen, when really, it only takes a few minutes to throw together!
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Quick tips:
When the recipe calls for only 3/4 of a can of pumpkin, you can easily but the rest in a freezer bag or in container and stick it in the freezer!
Want to use fresh pumpkin?
Fresh pumpkin and canned pumpkin work a little differently.
Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups).
A 3-pound pumpkin (meant for pie) will likely give you enough puree for your recipe.
Here are some good tips for using fresh pumpkin: Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2-1/2 pound pie pumpkin = 1 3/4 cups puree 3 1/2 pound pie pumpkin = 2 1/2 cups puree 6 pound carving pumpkin = 2 3/4 cups puree 5 pound round pumpkin = 3 1/3 cups puree.
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Beth's No-Bake Pumpkin Cheesecake Mousse (Thanksgiving Dessert!) | ENTERTAINING WITH BETH
Learn how to make one of my favorite Thanksgiving desserts! No-Bake Pumpkin Cheesecake Mousse, as easy as it is delicious.
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Learn how to make my No Bake Pumpkin Cheesecake mousse recipe. This is a great last-minute Thanksgiving dessert idea that comes together in a flash!
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BETH'S NO-BAKE PUMPKIN CHEESECAKE MOUSSE
Serves 6-8 (depending upon size of glass used)
INGREDIENTS:
¾ cup (180 ml) heavy cream
½ tsp (2.5ml) vanilla
2 tsp (10 ml) powdered sugar
8oz(230g) Whipped Cream Cheese (I really like the Philadelphia Brand for this, nice and fluffy!)
½ cup (50g) powdered sugar
½ tsp (2.5 ml) vanilla
¾ cup(180 g) pure pumpkin puree
1 tsp (5 ml) pumpkin pie spice *
*If you cannot find pumpkin pie spice where you live you can make your own! Click here for recipe:
For topping:
1 cup (240 ml) heavy cream
½ tsp (2.5ml) vanilla
1 tbsp (6 g) powdered sugar
6 ginger snap cookies
METHOD:
Whip ¾ cup (180 ml) heavy cream, ½ (2.5ml) tsp vanilla, 2 tsp (10 ml) powdered sugar until stiff peaks form. Transfer to bowl and set aside.
No need to clean out bowl. Add whipped cream cheese, ½ cup (50 g) powdered sugar, ½ tsp (2.5ml) vanilla, pumpkin puree and pumpkin pie spice, beat until combined and smooth.
Transfer this cream cheese mixture into large bowl. Fold in whipped cream mixture to the cream cheese mixture. Transfer to a large pastry bag fitted with a star tip. Keep secure by fastening a rubber band around the end of the pastry bag (so filling doesn't spill out) pop in fridge, laying horizontally on a shelf, until ready to serve.
Clean out mixer bowl and whip up topping. Combine 1 cup (240 ml) heavy cream, 1/2 tsp (2.5 ml) vanilla and 1 tbsp sugar (6 g) sugar and transfer into a pastry bag fitted with a small round tip. Affix with rubber band and place horizontally in the fridge until ready to serve.
Place 6 store-bought ginger snaps in a re-seable plastic bag and whack with a rolling pin to create small cookie crumbs. Keep in bag at room temperature until ready to serve.
Pipe pumpkin mousse into some fancy glasses, top with a round piped mound of whipped cream and top with cookie crumbs. HAPPY THANKSGIVING!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy holiday recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Pumpkin Pie Icecream, Healthy Dessert, Vegan #shorts
Pumpkin pie icecream is easy, healthy and delicious and it's vegan.
Recipe
3 ripe frozen bananas
1/2 cup Pumpkin puree
2 majool dates pitted
1 tbsp coconut cream
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
Blend in high speed blender or food processor until creamy.
Drizzle with melted chocolate optional.
Disclaimer: When you use the links and coupon codes on the products I use in my videos, we may receive a small percentage of the sale so I can make more videos like that for you. Thank you for using my links.
Disclaimer: I'm not a doctor. Please always consult with your medical professionals about your health and needs.
Icebox Pumpkin-Mousse Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey
Consider this scenario: You've spent hours crafting the ultimate holiday meal and devoted no time whatsoever to making an equally excellent sweet. Sound familiar? (Don't be embarrassed, it's happened to all of us!) This year, why not make things easier and prep your dessert ahead? Today's recipe for icebox pumpkin mousse pie is the perfect treat to let you do just that. And since the crust in this dish is made from crumbled wafer cookies, you won't have to spend a minute mixing, chilling, or rolling out a dough. Of course, not only is this pie incredibly easy to make, it's also incredibly delicious to eat! Try it for yourself this holiday season.
Sarah's Tip of the Day:
TAP INTO TASTE - This recipe will work with either Grade A or Grade B maple syrup. Grade A is lighter and slightly sweeter, while Grade B is darker and offers a more robust flavor.
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PREP: 20 MINS TOTAL TIME: 45 MINS
SERVINGS:10
INGREDIENTS
FOR THE CRUST
30 chocolate wafers, such as Famous
2 tablespoons dark-brown sugar
5 tablespoons unsalted butter, melted
FOR THE FILLING
1 1/2 cups pure pumpkin puree (from a 15-ounce can)
4 ounces cream cheese, room temperature
1/2 cup packed dark-brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1 cup cold heavy cream
FOR THE TOPPING
1 cup cold heavy cream
1 tablespoon confectioners' sugar
COOK'S NOTE
Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.
DIRECTIONS
STEP 1
Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.
STEP 2
Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).
STEP 3
Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
[Repeat Video Title]
3-Ingredient Pumpkin Mousse Recipe
When you're looking for a sweet treat you can whip up in just 5 minutes, you need to try this 3-ingredient pumpkin mousse recipe. It's especially tasty during the fall months, and would make for an easy Thanksgiving-themed dessert.
#Recipe #Food #Pumpkin
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Vegan Pumpkin Mousse Recipe
#pumpkin #mousse #vegan #baking
All you will need is this one recipe to kick off PUMPKIN EVERYTHING SEASON! With just 6 ingredients and about 30 minutes you can use this recipe for ALL.THE.THINGS!
Cake fillings, cookie fillings or just serve in glasses like a trifle!
CLICK HERE FOR THE RECIPE
This is the vegan white chocolate I use
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