Four Amazing Pumpkin Desserts to Try This Weekend That Are Not Pie

It started with The Ace Burpee Show discussing pumpkin pie, when we received a text from a listener telling us that she loved the taste of pumpkin but despised pumpkin pie.  Her name was Angie. Angie explained that she’s originally from Hawaii and back home, the biggest dessert around this time of year is a Pumpkin Crunch.  She makes it for her husband and all his family here and they LOVE it. Angie described it as a cakey pumpkin dessert that is served inverted!  We had an enormous amount of texts asking for the recipe as well as a few other texters sharing the pumpkin desserts they love at this time of year.  If you love pumpkin, make a list, get your ingredients, and start baking!

 

Angie’s Hawaiian Pumpkin Crunch

 

Filling:

1 can pumpkin puree

1 can sweetened condensed milk 

3 large eggs

1.5 tsp cinnamon

2 tsp pumpkin spice

0.5 tsp salt

 

The "Crust"

1 box yellow cake mix

.5 cup chopped pecans

.5 cup chopped macadamia nuts

2 blocks butter, softened

 

Preheat oven to 350. Line a 9x12 pan with waxed paper.

Mix filling ingredients. Pour into prepared pan. Sprinkle half of cake mix over mixture, then pecans and macadamia nuts, then rest of cake mix. Slice butter into slivers and place on top. 

Bake in oven for an hour. Let cool.

Loosen sides and invert pan onto a tray. 

Top with whipped cream or cream cheese frosting. 

 

 

 

Pumpkin Trifle

Ingredients

  • 1 - box spice cake mix prepared according to instructions (mine required 1 c. water, 1/2 c. oil, 3 eggs)
  • 1 - 15 oz. can pureed pumpkin
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. ginger
  • 3 c. cold milk low-fat works fine
  • 4 boxes instant butterscotch pudding mix
  • 2 - 8 oz. containers Cool Whip thawed
  • 1 tsp. cinnamon
  • 1/4 c. maple syrup
  • Optional garnish: 2 tbsp. toffee bits

 

Recipe from The Gold Lining Girl

https://thegoldlininggirl.com/2014/11/pumpkin-trifle-butterscotch-spice-cake/

 

 

Pumpkin Cheesecake Bar

 

CREAM CHEESE TOPPING

1 (8-oz.) block cream cheese

1 c. sour cream, at room temperature

2 tbsp. all-purpose flour

2 tbsp. granulated sugar

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

 

FOR THE PUMPKIN SPICE BLONDIES

1 c. (2 sticks) unsalted butter, melted, plus more for the pan

2 1/2 c. all-purpose flour, spooned and leveled

2 tsp. pumpkin spice

1 tsp. kosher salt

1 1/2 c. packed brown sugar

1 large egg

1 tsp. pure vanilla extract

1 c. pumpkin puree

 

Recipe from Delish

https://www.delish.com/cooking/recipe-ideas/recipes/a48964/pumpkin-spice-blondies-with-cheesecake-swirl-recipe/

 

 

Pumpkin Roll Cake

 

Cake Ingredients

¼ cup powdered sugar

¾ cup all purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

¼ teaspoon ground ginger

¼ tsp nutmeg

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin

2 tsp vanilla extract 

 

Filling

1 8 ounce package cream cheese, at room temperature

1 cup powdered sugar

6 tablespoons butter at room temperature

1 teaspoon vanilla extract

 

Recipe from Preppy Kitchen

https://preppykitchen.com/pumpkin-roll/