What is your favorite fall time dessert, and how do you make it?

Answer 1

Pumpkin Pie Squares
Submitted by: JRR
Rated: 4 out of 5 by 45 members Prep Time: 20 Minutes
Cook Time: 35 Minutes Ready In: 55 Minutes
Yields: 24 servings

"An oaty brown sugar crust topped with spiced pumpkin, baked and cut into bars."
INGREDIENTS:
1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
2 eggs
3/4 cup white sugar 1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a

9x13 inch baking dish.
3. Bake in preheated oven 15 minutes, until set.
4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
5. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Answer 2

I'm bringing this to my Mother's for Thanksgiving!

Praline Pumpkin Pie
Yield: 12 servings

Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1-1/4 cups heavy cream
4 eggs
Fresh Whipped Cream, recipe follows

Preheat oven to 350ºF.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425ºF.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350ºF. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of whipped cream.

Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Answer 3

Triple Layer Chocolate Pumpkin Pie (yummy!)
(I have also made a regular pumpkin pie, and added chocolate chips to it...fantastic!)

RECIPE INGREDIENTS:
Foolproof Pie Shell
2 tablespoons unsalted butter
4 ounces semisweet chocolate, coarsely chopped
12 ounces cream cheese, softened
1 1/2 cups sugar
2 large eggs, at room temperature
1 cup canned pumpkin
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream
1. Prepare, chill, and prebake a Foolproof Pie Shell. Reduce the oven temperature to 350°.

2. Melt the butter in the top of a double boiler set over, not in, barely simmering water. Add the chocolate and leave it over the heat until melted (5 to 7 minutes), and then whisk it until smooth. Set aside the top of the double boiler to partially cool the chocolate.

3. Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 1/4 cups of the sugar. Beat in the eggs, one at a time. Next, blend in the pumpkin, vanilla extract, spices, and salt until the filling is evenly combined. Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended. Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling. Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes.

4. Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling. Return the pie to the oven and bake for about 35 to 40 minutes. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place the pie on the cooling rack until the filling levels, about 30 to 45 minutes.

5. Combine the sour cream and remaining 1/4 cup of sugar in a small saucepan. Stir the mixture over very low heat for about 2 minutes, until it is fairly thin and slightly warm. Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented tinfoil and chill for at least 4 hours before serving. Makes 8 to 10 servings.

Answer 4

Fruit Crumble
(this is just one version - there are many)
45 min 15 min prep
6 servings US Metric
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup sliced almonds
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
2 lbs peaches or nectarines or plums or apricots or apples or rhubarb or blackberries a combination of this fruit, pitted & cut into 1/2-inch-thick wedges
vanilla ice cream

Put a rack in middle of oven & preheat to 425 degrees F.
Butter a 9 1/2-inch deep-dish glass pie plate.
Combine flour, sugar, almonds, & salt in a food processor & pulse until nuts are coarsely chopped.
Add butter & pulse until mixture begins to clump. (DO NOT OVERMIX.).
Spread fruit in pie plate & sprinkle topping over it.
Bake crumble until fruit is tender & topping is golden brown, 25-30 minutes.
Cool slightly on a rack.
Serve warm with ice cream or custard or whipped or clotted cream.

Answer 5

Bread Pudding

6 slices bread
2 cups milk
1 cup cream
4 eggs
1 cup sugar
1/4 tsp. salt
2 Tblsp vanilla

Soak bread in milk. Add cream, eggs, sugar, salt and vanilla.
Put into well buttered casserole dish and bake at 375 degrees for 20 to 25 minutes.

Before baking, sprinkle cinnamon on top.

Answer 6

apple crisp. in a heavily butter baking dish, place sliced and peeled apples, sprinkle with cinnamon and regular white sugar. bake 350 for about 20 minutes or until apples are soft. removed from oven. in a bowl, mix quick oats, brown sugar and a bit of melted butter, and then drop onto the top of the apples and put back into the oven until crumbly stuff is browned and crunchy. enjoy! sorry, no actual amounts of ingredients, we do it by "feel". play with it and you'll figure it out. it's really easy.

Answer 7

I love pumpkin rolls. I've tried making them, but they usually turn out like a big lump of cake with some cream cheese stuff piled on top.