As the weather cools and the leaves start to change, our minds turn to warm and comforting desserts. And what’s more autumnal than pumpkin? This time of year, we get excited to indulge in all sorts of delicious treats featuring roasted, mashed, or pureed pumpkin. From classic pumpkin pie to creative twists like cheesecake and tiramisu, there are countless ways to enjoy this seasonal superstar.
To help you get started on your own pumpkin dessert adventures, we’ve rounded up 18 creamy and dreamy recipes that feature pumpkin puree as the star of the show. From gooey fudges and rich custards to fluffy pancakes and decadent cakes, these sweet treats are sure to satisfy your cravings. Whether you’re a seasoned baker or just looking for some inspiration, we hope this collection will be the perfect starting point for your autumnal baking escapades.
Pumpkin Puree Cheesecake with Gingersnap Crust
This seasonal cheesecake combines the warm spices of pumpkin pie with the comforting crunch of gingersnap cookies. A perfect dessert for fall gatherings or cozy nights in.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crushed gingersnaps and sugar in a bowl. Press mixture into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, vanilla extract, and salt. Mix until combined.
4. Pour cheesecake batter over crust.
5. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 55-60 minutes
Silky Pumpkin Puree Mousse with Whipped Cream
Elevate your fall festivities with this creamy and light Silky Pumpkin Puree Mousse topped with whipped cream. This delightful dessert is perfect for Halloween parties, Thanksgiving gatherings, or simply as a sweet treat any time of the year.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 8 ounces heavy whipping cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. In a medium-sized bowl, whisk together the pumpkin puree, sugar, and salt until well combined.
2. In a separate large mixing bowl, whip the heavy whipping cream until stiff peaks form.
3. Add the vanilla extract to the whipped cream and fold it into the pumpkin mixture until smooth.
4. Spoon the mousse into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours before serving.
6. Just before serving, top with additional whipped cream if desired.
Cooking Time: None needed!
Pumpkin Puree Bread Pudding with Caramel Drizzle
This comforting bread pudding is infused with the warm spices of pumpkin puree and topped with a rich caramel drizzle, perfect for a cozy fall evening.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup pumpkin puree
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup heavy cream
– Caramel drizzle (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together bread, pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
3. Whisk in eggs and heavy cream until well combined.
4. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. Drizzle with caramel sauce and serve warm.
Cooking Time: 35-40 minutes
Spiced Pumpkin Puree Creme Brulee
Experience the warmth of fall with this unique twist on the classic crème brûlée. The addition of roasted pumpkin and aromatic spices adds depth and complexity to this rich dessert.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons pure maple syrup
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 1/2 cup roasted pumpkin puree (see note)
– 3 large egg yolks
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine cream, milk, sugar, maple syrup, salt, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring occasionally, until sugar dissolves.
3. Remove from heat and stir in pumpkin puree and egg yolks. Strain mixture into 4 (1/2 cup) ramekins or small baking dishes.
4. Place ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
5. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
6. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
7. Just before serving, sprinkle a thin layer of sugar over the top of each ramekin. Caramelize with a kitchen torch or under broiler.
Cooking Time: 25-30 minutes
Pumpkin Puree Tiramisu with Cinnamon Dusting
Pumpkin Puree Tiramisu with Cinnamon Dusting: A seasonal twist on the classic Italian dessert, this recipe combines the warmth of pumpkin puree and cinnamon with the creamy richness of mascarpone cheese.
Ingredients:
– 1 cup strong brewed coffee
– 12-16 ladyfingers
– 1/2 cup pumpkin puree
– 8 ounces mascarpone cheese
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. In a large bowl, combine coffee and pumpkin puree. Dip each ladyfinger into the mixture for about 3-5 seconds on each side.
2. In a separate bowl, mix mascarpone cheese, granulated sugar, vanilla extract, and cinnamon until smooth.
3. To assemble, start with a layer of ladyfingers in a large serving dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat the layers.
4. Dust with confectioners’ sugar and let chill for at least 3 hours or overnight.
Cooking Time: 3-4 hours (including chilling time)
Fluffy Pumpkin Puree Pancakes with Maple Syrup
Start your day with a delicious and nutritious breakfast featuring the warm flavors of pumpkin and maple syrup.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons maple syrup
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine pumpkin puree, egg, and milk. Stir until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick pan or griddle over medium heat. Grease with butter or oil if necessary.
5. Using 1/4 cup measuring cups, scoop batter onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with additional maple syrup drizzled on top.
Cooking Time: 10-12 minutes
Decadent Pumpkin Puree Chocolate Truffles
Elevate your truffle game with these rich and creamy treats that combine the warm spices of pumpkin puree with the deep flavor of dark chocolate. Perfect for fall or winter gatherings, these bite-sized indulgences are sure to impress.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsalted butter, softened
– 1/4 cup canned pumpkin puree
– 2 cups confectioners’ sugar
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– Pinch of salt
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, whip heavy cream until stiff peaks form.
2. In a separate bowl, mix softened butter and pumpkin puree until smooth.
3. Gradually add confectioners’ sugar to the butter mixture, whipping until combined.
4. Fold in whipped cream until a smooth dough forms.
5. Melt chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval.
6. Chill dough for at least 2 hours. Roll into balls and dip into melted chocolate. Dust with confectioners’ sugar.
Cooking Time: None (no cooking required)
Pumpkin Puree Donuts with Vanilla Glaze
These soft and fluffy donuts are infused with the warmth of pumpkin puree and topped with a sweet and creamy vanilla glaze. Perfect for a fall afternoon or as a special treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar, for dusting
– Vanilla glaze (see below)
Donut Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, milk, pumpkin puree, sugar, yeast, and salt.
3. Add melted butter and mix until smooth.
4. Pipe donuts using a piping bag or a spoon.
5. Fry donuts for 1-2 minutes on each side, or until golden brown.
6. Drain excess oil and dust with confectioners’ sugar.
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Mix powdered sugar, butter, and vanilla extract until smooth. Drizzle over donuts while still warm.
Cooking Time: 15-20 minutes for frying, plus additional time for glaze to set.
Rich Pumpkin Puree Fudge with Pecans
A seasonal twist on traditional fudge, this recipe combines the warmth of pumpkin puree with the crunch of pecans for a deliciously unique treat. Perfect for fall gatherings or as a gift for friends and family.
Ingredients:
– 1 can (15 oz) pumpkin puree
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup sweetened condensed milk
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup chopped pecans
– White chocolate chips or chopped pecans for garnish (optional)
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine sugar, corn syrup, and sweetened condensed milk. Place over medium heat and cook, stirring occasionally, until the mixture reaches 235°F on a candy thermometer.
3. Remove from heat and stir in pumpkin puree, vanilla extract, and salt until smooth.
4. Pour into prepared baking dish and top with chopped pecans.
5. Let cool to room temperature before refrigerating for at least 2 hours or until firm.
6. Cut into squares and garnish with white chocolate chips or additional chopped pecans if desired.
Cooking Time: Approximately 20-25 minutes
Easy Pumpkin Puree Custard Pie
Savor the warmth of fall with this simple yet impressive pumpkin pie recipe. With a silky custard filling and a flaky crust, it’s perfect for Thanksgiving or any other autumn gathering.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1/2 cup canned pumpkin puree
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together cream, milk, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
3. Beat in the eggs until smooth.
4. Stir in the pumpkin puree until fully incorporated.
5. Roll out a pie crust to fit a 9-inch pie dish. Fill with the custard mixture.
6. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Pumpkin Puree Ice Cream with Toffee Bits
This creamy ice cream combines the warmth of pumpkin puree with the crunch of toffee bits, making it a perfect fall treat. The sweetness of the pumpkin and toffee is balanced by a hint of spice, creating a unique and delicious flavor combination.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup toffee bits
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F.
2. Remove from heat and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
3. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
4. During the last 2 minutes of churning, add the toffee bits.
5. Transfer the ice cream to an airtight container and freeze for at least 2 hours.
Cooking Time: 30-40 minutes (including cooling time)
Velvety Pumpkin Puree Flan
Elevate your dessert game with this creamy and aromatic Velvety Pumpkin Puree Flan. This unique take on the classic flan combines the warmth of pumpkin puree with the richness of caramel.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup pumpkin puree
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine heavy cream, whole milk, sugar, and pumpkin puree. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. In a separate bowl, whisk together egg yolks and vanilla extract. Gradually add the warm milk mixture to the eggs, whisking constantly.
4. Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
5. Bake for 45-50 minutes, or until the edges are set and the centers are still slightly jiggly.
6. Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Pumpkin Puree Blondies with White Chocolate Chips
These moist and flavorful blondies combine the warmth of pumpkin puree with the sweetness of white chocolate chips, perfect for fall or anytime you crave a sweet treat.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 2 teaspoons vanilla extract
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
4. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
5. Stir in white chocolate chips.
6. Pour batter into prepared pan and smooth top.
7. Bake for 25-30 minutes or until edges are golden brown.
Warm Pumpkin Puree Mug Cake
Warm Pumpkin Puree Mug Cake: A Cozy Treat for Fall
Ready in just a few minutes, this warm pumpkin puree mug cake is the perfect way to cozy up on a chilly fall day. The moist and flavorful cake is infused with the warmth of cinnamon, nutmeg, and allspice, making it a delightful treat.
Ingredients:
– 1 tablespoon all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 tablespoon milk
– 1 tablespoon unsalted butter, melted
– 1 large egg
– 1/2 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground allspice
Instructions:
1. In a microwave-safe mug, combine flour, baking powder, and salt.
2. Add pumpkin puree, milk, melted butter, egg, cinnamon, nutmeg, and allspice to the mug.
3. Mix until smooth and well combined.
4. Microwave on high for 1-2 minutes or until cake is cooked through.
5. Remove from microwave and let cool slightly before serving.
Cooking Time: 1-2 minutes
Pumpkin Puree Chiffon Pie with Graham Cracker Crust
Experience the perfect blend of fall flavors and textures with this Pumpkin Puree Chiffon Pie, featuring a crumbly graham cracker crust and a light-as-air pumpkin filling.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 1 can (14.5 oz) pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 large egg whites
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter in a bowl until well combined. Press into a 9-inch pie dish.
3. In a separate bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, and nutmeg.
4. Beat egg whites until stiff peaks form, then fold into the pumpkin mixture.
5. Pour filling into prepared crust and smooth top.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Allow pie to cool completely before serving.
Cooking Time: 45-50 minutes
Pumpkin Puree Rice Pudding with Cardamom
This comforting dessert combines the sweetness of pumpkin puree with the warmth of cardamom, perfect for a chilly fall evening. With just a few simple ingredients and a gentle cooking process, you’ll have a delicious and soothing treat to share with friends and family.
Ingredients:
– 1 cup cooked white rice
– 1 cup pumpkin puree
– 2 cups milk (whole or a non-dairy alternative)
– 1/4 teaspoon ground cardamom
– 1 tablespoon honey or sugar
– Pinch of salt
Instructions:
1. In a medium saucepan, combine cooked rice, pumpkin puree, milk, cardamom, and honey or sugar.
2. Cook over low heat, stirring occasionally, until the mixture thickens and comes to a simmer (about 10-12 minutes).
3. Remove from heat and let cool slightly.
4. Stir in a pinch of salt and refrigerate for at least 30 minutes before serving.
Cooking Time: 10-12 minutes
Pumpkin Puree Parfait with Granola Layers
This seasonal parfait combines the warmth of pumpkin puree with crunchy granola and creamy yogurt, perfect for a healthy breakfast or snack. With just a few simple ingredients, you can create a delicious and nutritious treat.
Ingredients:
– 1 cup cooked pumpkin puree
– 1/2 cup plain Greek yogurt
– 1/4 cup honey
– 1/2 cup granola
– 1/2 cup sliced almonds
Instructions:
1. In a small bowl, mix together the pumpkin puree and honey until well combined.
2. Spoon the pumpkin mixture into a parfait glass or tall clear cup.
3. Top the pumpkin layer with Greek yogurt.
4. Sprinkle 1/4 cup of granola over the yogurt layer.
5. Repeat steps 2-4 two more times, ending with a layer of granola on top.
6. Garnish with sliced almonds and serve chilled.
Cooking Time: None, as this is a no-cook recipe!
Pumpkin Puree Marble Pound Cake
Moist and flavorful, this pumpkin puree marble pound cake is perfect for the fall season or any time of year you want to add a touch of warmth and spice to your baking.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in pumpkin puree, vanilla extract, and flour mixture until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Dust with confectioners’ sugar before serving.
Summary
Pamper your taste buds with these 18 scrumptious creamy pumpkin puree dessert recipes! From classic cheesecakes and mousse to decadent truffles and donuts, there’s something for everyone. Get creative with a variety of textures and flavors, from silky smooth mousse to warm mug cakes. Impress your loved ones with show-stopping desserts like pumpkin tiramisu or parfait, or simply indulge in the comfort of homemade fudge or blondies. Whatever your sweet tooth desires, these recipes are sure to satisfy!