what is a good pumpkin dessert?

Answer 1

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
1/3 cup butter

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

Answer 2

This is the simplest recipe you'll ever make.
Mix 1 white or yellow cake mix with 1 sm. can pumpkin. That's it. Blend together well and scoop into mini muffin tins. Bake at 350 degrees for 15 - 17 min.
My kids love them and they are getting beta carotine from the pumpkins. Makes 24 mini muffins.

Answer 3

ALL 3 of my kids favorite dessert is PUMPKIN PIE!

Husband LOVES his mother's Pumpkin Cookies (With chocolate chips!)

Pumpkin Bread is another good one.

Answer 4

I don't have a recipe right now, but pumpkin bread is amazing! Let it sit for a day wrapped in plastic and the spices are so great in it. I'm sure most recipes are the same. It is super easy and tastes great, plus it's easy to eat and isn't as likely to be messy if fed to kids.

Answer 5

Pumpkin cheesecake, pumpkin spice cookies, pumpkin ice cream

Answer 6

You might consider putting this on your Thanksgiving menu after tasting this luscious caramel-drenched pumpkin custard. Be sure to use canned solid pack pumpkin and not pumpkin pie filling for this recipe.

Pumpkin Crème Caramel

6 strips (3" x 1" each) orange peel
1 1/4 C sugar
1/4 C water
1 can (12 oz.) evaporated milk
1 C heavy whipping cream
1 C solid pack pumpkin
6 large eggs
1/4 C orange-flavored liqueur
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of ground nutmeg
pinch of salt

Makes 6 Servings

In a 1-quart saucepan, heat orange peel, 3/4 cup sugar, and water to boiling over high heat; cover and cook 10 minutes. With fork, remove orange peel and discard. Continue cooking sugar mixture about 3 minutes longer, until amber in color. Pour caramel into a 9" by 5" loaf pan, swirling to coat bottom. (Hold the pan with potholders to protect hands from the heat of the caramel.) Set pan aside.

In a heavy 2-quart saucepan, heat evaporated milk, cream, and remaining 1/2 cup sugar just to boiling over medium-high heat.

Meanwhile, preheat oven to 350° F. In a large bowl, with a wire whisk, mix pumpkin, eggs, liqueur, vanilla, cinnamon, nutmeg and salt until combined. Gradually whisk hot milk mixture into pumpkin mixture until combined. Pour pumpkin mixture trough medium-mesh sieve into prepared loaf pan. Place loaf pan in a 13' x 9" roasting pan; place in oven. Carefully pour boiling water into roasting pan to come 3/4 of the way up the side of the loaf pan. Bake 55 minutes, or until knife inserted 1 inch from the edge of the custard comes out clean (center will jiggle slightly).

Remove loaf pan from roasting pan to cool on wire rack for 1 hour. Cover and refrigerate crème caramel overnight.

Answer 7

Chocolate Pumpkin:

1 (18.25-ounce) package devil's food cake mix
1 (5.9-ounce) package instant chocolate pudding mix
1 1/4 cups water
1/2 cup vegetable oil
4 large eggs
2 cups (12 ounces) semisweet chocolate morsels
1 (7 1/2-ounce) package fluffy white frosting mix
Orange liquid food coloring
Garnish: worm- and snake-shaped chewy candies

Combine first 5 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 2 minutes. Stir in morsels, and pour batter into a greased and floured 12-cup Bundt pan.

Bake at 350° for 55 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.

Prepare frosting according to package directions, and beat in desired amount of food coloring. Spread frosting over cooled cake, and garnish, if desired.

Yield: 1 (10-inch) cake

Answer 8

There ARE no good pumpkin desserts.

Answer 9

pumpkin pita (pita is a european thing) its pretty much luck pie, its pumpkin and filo pastry and some sugar, and you roll it up and bake it and it is oh so good.

Answer 10

PUMPKIN CHEESECAKE