#pumpkindessert
Pumpkin Tres Leches🧡 If you love everything pumpkin, and you also love tres leches, then this is for you!! Way better than pumpkin pie in my opinion… Ingredients: • 1 box of spice cake mix @Duncan Hines •3/4 cup water •1/2 cup vegetable oil • 3 eggs •1 cup pumpkin puree @Libby’s Pumpkin • 1 can of evaporated milk (12 oz) • 1 can sweetened condensed milk (14 oz) • 3/4 cup whole milk • 2 cups or 1 pint of heavy whipping cream • 3 tbsp powdered sugar • dash of vanilla •cinnamon to sprinkle on top Preheat the oven to 350°F. In a large bowl, mix together the cake mix, water, eggs, vegetable oil, and pumpkin puree. Pour the mix into a greased 9x13. Bake for 26-30 minutes (depending on what kind of baking dish you have), or until a toothpick comes out clean. It may come out with some cooked crumbs sticking to it, and it could still be done. You just don’t want it to be raw at all or it won’t soak up all the milk. Let it cool for 30 minutes and then stab holes all over with a fork. Mix the sweetened condensed milk, evaporated milk, and whole milk. Then after another 30 minutes, pour over the cake as evenly as possible. Cover and let sit in the fridge for at least 3 hours. When it’s almost ready to serve, make your whipped cream by beating together the heavy whipping cream, powdered sugar, and vanilla. I don’t like my whipped cream very sweet since the cake is pretty sweet, but feel free to make the whipped cream however you’d like! Spread it on top and sprinkle on the cinnamon! #pumpkindessert #falldesserts #cozy #tresleches #easyrecipe
Josie Tagge25,000 views • 12 days ago
An easy and fun idea to enjoy pumpkin Basque cheesecake! 🧀🍂🧡 Recipe: Pumpkins: Use 2 large or 4 small pumpkins (green ones work too). Steam them for 20-30 minutes depending on their size, until softened. 🎃 Filling: • 200g cheese • 120g whipping cream • 2 eggs • 40g sugar • 8g starch • 1 tablespoon vanilla • A pinch of salt • 200g pumpkin spread 🎃 Instructions: Mix all the ingredients together for a smooth texture using a mixer. It’s better to strain the mixture before pouring it into the hollowed pumpkin shell for an even smoother texture. 🎃 Baking: Pour the mixture into the empty pumpkin shell. Wrap it in foil and bake at 180°C for 40 to 60 minutes, depending on your oven. It’s ready when a toothpick comes out a little wet with a cheesecake-like texture. Cooling: Let the cheesecake cool down, then refrigerate it overnight for the best results. Note: This recipe makes 4 small pumpkins or 1 large one, just like in the video. It’s a simple and creative way to serve pumpkin cheesecake! . . . #pumpkincake #fallbaking #bakewithme #pumpkincheesecake #cheesecake #baketok #basquecheesecake #dessert #homebaking #aesthetic #easyrecipe #pumpkinbasquecheesecake #burntcheesecake #creamcheese #baking #food #fyp #capcut #recipe #pumpkinseason #autumn #falldesserts #pumpkindessert #cookwithme
moonie bakie 🍰781,500 views • 2 years ago
Discover the ultimate Pumpkin Delight (Pumpkin Lush) recipe—tested, perfected, and loved by thousands on BalancingMotherhood.com. This no-bake pumpkin cheesecake dessert features a buttery crust, spiced creamy layers, and a light whipped topping, making it the best choice for Thanksgiving and Christmas. Watch now to create a holiday favorite your family will request year after year! 🌟 Get full, printable recipe: Ingredients: Crust: 2 cups graham cracker crumbs 1 Tablespoon granulated sugar 8 Tablespoons unsalted butter Cheesecake Layer: 16 ounces cream cheese softened (two blocks) 2 cups confectioner’s sugar 1 cup whipped topping Cool Whip Pumpkin Layer: 15 ounces can pumpkin puree not pumpkin pie filling, 1 can 2 teaspoons pumpkin spice 4 ounces instant vanilla pudding 1 box 1/2 cup Cool Whip 1 1/4 cup half and half Top Layer: 8 ounces Cool Whip pecans (optional) INSTRUCTIONS: Preheat oven to 350 degrees F. Spray a 9×13 pan with cooking spray. Set aside. Make the crust: Pulse graham crackers in food processor to make crumbs. In a medium-sized mixing bowl combine graham cracker crumbs, sugar and melted butter. Spread graham cracker mixture on the bottom of the baking pan and flatten with the bottom of glass to form a crust. Bake for 5-7 minutes. Remove from oven and let cool. While the crust is cooking make the cheesecake layer. In a stand mixer mix cream cheese and powdered sugar until combined. Gently mix in whipped topping. Carefully spread the cheesecake mixture on top of the crust. Set in refrigerator while you make the pumpkin layer. Make the pumpkin layer. In medium-sized mixing bowl combine half and half and vanilla pudding. Mix until it thickens. Add pumpkin and pumpkin pie spice and mix until combined. Gently fold in 1/2 cup cool whip. Spread on top of the chilled cheesecake layer. Finally, add 8 oz. of Cool Whip. Sprinkle with chopped nuts. Refrigerate 1-2 hours. 🌟 Get full, printable recipe: #thanksgivingpie #pumpkinseason #pumpkindessert #nobakepumpkincheesecake #thanksgivingdessert #thanksgivingrecipe
Alicia l Easy Recipes69,100 views • 2 years ago
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