Dessert, Pumpkin Recipes

Old-fashioned pumpkin pie with molasses, evaporated milk, and the four classic spices: cinnamon, ginger, cloves, and nutmeg. The grandmother-style holiday pie with a deep, dark filling.

Pumpkin cheesecake layers a graham cracker crust with spiced pumpkin cream cheese filling and a sour cream topping, finished with pecan halves. The perfect Thanksgiving and Christmas dessert.

If you like spicy cake, this will be one of your favorites.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

This light and delicious dessert is an excellent alternative to pumpkin pie for diabetics as it is low in sugar without sacrificing flavor or richness!

Pumpkin Muffin like Starbucks if you add the cream cheese

Creamy pumpkin cheesecake with warm cinnamon and nutmeg nestled in a spiced graham cracker crust. An easier alternative to pumpkin pie for your holiday dessert table.

Frosty gingersnap pumpkin pie skips the oven entirely. A spicy gingersnap crust holds a frozen pumpkin-ice cream filling, ready to slice straight from the freezer for Thanksgiving dessert.

Dave's light pumpkin pie uses artificial sweetener, skim milk, and nonfat evaporated milk for a holiday-classic flavor with significantly less fat and sugar. Thanksgiving dessert you can serve guilt-free.

Traditional pumpkin pie made with sweetened condensed milk, two eggs, pumpkin puree, and warming cinnamon, ginger, and nutmeg. The Eagle Brand classic that ends up on Thanksgiving tables for a reason.

Crustless pumpkin pie sets with unflavored gelatin into a silky no-bake dessert with classic pumpkin pie spice. Gluten-free, low-calorie holiday alternative.

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Whole wheat pumpkin tea cake sweetened with honey and brown sugar, spiced with cinnamon, nutmeg, allspice, and cloves, and topped with chopped hazelnuts. A lighter autumn loaf for afternoon tea or breakfast.