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Easy Does It! Delicious Pumpkin Desserts

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Harvest Pumpkin Apple Bread
Quick & Easy Pumpkin Cupcakes
Easy Pumpkin Cream Pie
Homemade Pumpkin Pie
Sweet Pumpkin Dip

(Family Features) - Beginning cooks can learn a secret from experienced home cooks: canned, 100% pure pumpkin is a versatile ingredient for making quick, easy desserts everyone loves. Subtle flavors and spices ranging from apple and orange to cinnamon and ginger blend seductively with pumpkin purée. That's because its mellow taste adapts well to many flavors. Its smooth texture ensures creamy success for pies and dips. Its deep orange color adds visual appeal. Best of all, since it's ready to use as soon as you open the can, pumpkin is a time-saving ingredient that makes it extra easy for cooks of any skill level to prepare moist cupcakes, a quick bread or a classic pumpkin pie.

So if you've been waiting for a reason to try using pumpkin ... go ahead. Start with these family-pleasing desserts! The recipes are so easy and delicious, both novice and experienced cooks will be making them year-round. Just remember to share your secret.

Did You Know?
Pumpkin Tips

Raise your pumpkin IQ with the information in these questions and answers.

Q. What spices are in pumpkin pie spice?

A. Pumpkin pie spice is a modern, convenient blend of traditional pumpkin pie spices. Each manufacturer's blend will vary. It's also easy to make your own. To make 1 teaspoon of pumpkin pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground cloves and nutmeg.

Q. Why do I bake a pumpkin pie at two different temperatures?

A. Baking the pie at 425°F for 15 minutes sets the crust. Lowering the heat to 350°F will bake the pumpkin filling evenly.

Q. What's the best way to store pumpkin after the can is opened?

A. Scoop pumpkin from the can and place in a resealable plastic container. It will keep one week in the fridge.

Q. Can I freeze pumpkin?

A. Pumpkin will keep up to three months frozen. Simply scoop it from the original can and place in a resealable plastic container. Since pumpkin expands as it freezes, use a container large enough to accommodate this.

Q. What's the difference between pure pumpkin, solid pack pumpkin and pumpkin purée?

A. They are exactly the same: 100% pure pumpkin.

Q. What nutritional benefits does pumpkin offer?

A. With only 40 calories per 1/2-cup serving, pumpkin is a delicious source of natural vitamins and minerals, including Vitamin A (80% beta carotene). It's also low in fat and high in dietary fiber.

Pumpkin Recipes Online

Discover dozens of ways pumpkin can inspire you in the kitchen. Visit www.VeryBestBaking.com to find more pumpkin dessert recipes, plus many delicious savory dishes.

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Harvest Pumpkin Apple Bread

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup apple juice or water
  • 1 large baking apple, peeled, cored and diced

    1. PREHEAT oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.
    2. COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.
    3. BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely

Makes 2 loaves
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Quick & Easy Pumpkin Cupcakes

  • 1 package (18.25 ounces) spice cake mix
  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 container (16 ounces) prepared cream cheese or vanilla frosting
  • Assorted sprinkles

    1. PREHEAT oven to 350°F. Paper-line or grease 24 muffin cups.
    2. BLEND cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
    3. BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate as desired.
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Makes 24 cupcakes

Easy Pumpkin Cream Pie

For a cool twist on tradition, Easy Pumpkin Cream Pie is an easy, luscious pie with the flavors of the season in a cool, creamy dessert.

  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 1 package (5.1 ounces) vanilla instant pudding and pie filling mix
  • 1 cup milk
  • 1 teaspoon pumpkin pie spice
  • 2 cups (about 6 ounces) frozen nondairy whipped topping, thawed, divided
  • 1 prepared 9-inch (9 ounces) graham cracker crust
  • Fresh raspberries (optional)

    1. COMBINE pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping and raspberries. Serve immediately.

Makes 8 servings

Homemade Pumpkin Pie

  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)
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    1. MIX sugar, salt and spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
    2. POUR into pie shell.
    3. BAKE in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream.
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Makes 8 servings
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Sweet Pumpkin Dip

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 2 cups sifted powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Sliced fruit, bite-size cinnamon graham crackers, toasted mini-bagels, toast slices, muffins or English muffins

    1. BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve as a dip or spread.
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Makes about 5 1/2 cups
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SOURCE: Libby's 100% Pure Pumpkin

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