Looking for a simple pumpkin dessert recipe?

Pumpkin Waffles Recipe ,`)

1 medium egg.

¾ cup of canned pumpkin.

¾ cup of milk.

½ cup of flour.

3 teaspoon of butter.

1 teaspoon of baking powder.

½ teaspoon of salt.

Beat the egg until light and fluffy.

Mix together with the other ingredients to form batter.

Bake the batter in a hot waffle iron.

Serve as desired.

Prepration Time15 Minutes

Cooking Time 20 Minutes

Difficulty Level Easy

Main Ingredient: Pumpkin

IngredientsFor crust:

1/2 cup sugar

1/2 cup Crisco

Two cup flour

1/2 teaspoon salt

For filling

1/2 can pumpkin

1/2 cup sugar

3/4 teaspoon salt

1/2 teaspoon cinnamon

How to make Pumpkin Tart For crust: make soft dough by mixing all ingredients of crust. During blending add milk to make it soft like pie crust. Make a ball of dough and rolled into 5 inch circle.

For Filling: Mix all the filling ingredients well and blend. Place filling on half of the tart circle. Fold other half over and seal. You can create a edge as you wish. You can take the help of a fork to make good edge. Bake on large cookie sheet at 375 degree until light brown. It takes nearly 20 minute to bake well.

Pumpkin Raisin Muffins

cup Fresh or Canned Pumpkin

3 1/2 cups Flour

1 cup Sugar

2 Eggs

1 1/4 cup 2% Milk

1/4 cup Soft Butter or margarine

1 cup Raisins

4 teaspoons Baking Powder

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

--------------------------------------------------------------------------------

Preparation Directions:

Preheat oven to 400 degrees.

Put muffin cups into muffin tins or grease the tins.

Cream butter(or margarine) and sugar until fluffy.

Beat in pumpkin and eggs.

Dredge raisins in 1/2 cup of flour.

Sift remaining flour and spices together.

Pour milk into a mixing bowl.

Mix in dry ingredients by hand until just mixed.

Stir in raisins.

Spoon mix into paper cups in muffin tin.

Bake at 400 degrees for 20 - 25 minutes.

Serve pumpkin raisin muffins warm or cool. Spread on butter or margarine, if desired.

Well this one takes a few more ingredients then you are looking for but it is really easy and very yummy. I have made this for 3 thanksgivings in a row (to change up instead of pumpkin pie) and I always get compliments on it.

Ingredients

1 recipe Gingersnap Crumble (recipe, below)

1 quart vanilla ice cream

1 15-oz. can pumpkin

2 Tbsp. packed brown sugar

1-1/2 tsp. pumpkin pie spice

1/2 tsp. salt

1 cup whipping cream, whipped

Directions

1. Prepare Gingersnap Crumble. Set aside.

2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.

3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).

4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Makes 10 servings.

Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

Here is another favorite.

Leftover pumpkin creme brulee

Ingredients

* Leftover pumpkin pie

* 5 tablespoons sugar

Directions

Peel crust off the outside of overturned pieces of pie and line the inside of small ramekins of coffee cups with the pie crust pieces. Spoon pumpkin pie filling (straight from the pie!) equally into small ramekins or stoneware coffee cups.

Sprinkle a tablespoon of sugar over the filling in each ramekin.

Using a mini-torch, torch the top until sugar is caramelized. The ramekins can also be browned under a broiler. If using a broiler, stick the cups inside a pan filled with 1/2-inch of water and place under the broiler until just browned on top.

Get a large platter and fill it with raw veggies! That will be a big hit because everyone eats forever during the holidays, a "relish" tray is easy and diet friendly! Carrot sticks, celery, broccoli (just the flower stuff) add some sweet and dill pickles and black and green olives. Put a dish with some Ranch dressing in it and you will have a hit! By the by, did you mean EASY recipes instead of EAST!?lol

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aMW4A

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Pumpkin Pecan Parfaits

1 C dairy beverage (soy milk, rice milk, cow's milk)

1 (15oz) can pumpkin

2 pkg (4 serving size each) sugar free vanilla instant pudding & pie mix

1 ts ground cinnamon

1/2 ts ground ginger

1/4 ts ground cloves

1 C whipping cream

8oz cream cheese (low fat), softened

1/4 C splenda (or I used regular sugar)

2 ts vanilla extract

1/2 C finely chopped pecans

1. In medium bowl, combine dairy beverage, puddin gmixex, spices & pumpkin

2. Whip cream until stiff. Set aside.

3. In a medium bowl, mix cream cheese, sugar, & vanilla extract. > Fold whipped cream into cream cheese mixture.

4. To assemble, spoon 2 TBpumpkin mixture into parfait, or small wine glass. Add 1 TB cream cheese/whipped cream mixture & 1/2 TB pecans.

Repeat layers as you please.

Pumpkin Cheesecake

Crust:

1 c. flour

¼ c. sugar

1 cube butter, cut into 8 pieces

Filling:

4 8 oz. packages cream cheese, softened

5 eggs

1 ¼ c. sugar

3 Tbs. flour

¼ c. pumpkin pie filling

1 Tbs. vanilla

For the crust, cut in and mix flour, sugar, and butter until

well blended. Pat crust mixture into the bottom of a 10” spring

form pan. Bake at 400o for 10 to 15 minutes in a 12”, deep Dutch oven until light brown.

For the filling, in a large bowl, beat 1 package of cream

cheese with 1 egg until smooth and creamy. Add one more package of cream cheese and one more egg. Beat until smooth and creamy. Add one more package of cream cheese and one more egg. Beat until smooth and creamy. Add the fourth package of cream cheese and two eggs. Beat until smooth and creamy.

Add the remaining ingredients and beat until smooth. Pour into baked crust. Bake at 325o for 1 hour or until firm. Cool and serve. Try topping with whipped cream

__________________________________________________

Crust:

2 packages honey graham crackers (about 20 rectangles)

1 cup walnuts or pecans

1 1/2 sticks butter, melted

Filling:

2 1/2 pounds cream cheese

1 cup sugar

4 large eggs, lightly beaten

3 egg yolks, lightly beaten

2 teaspoons cinnamon

3 tablespoons all-purpose flour

1 teaspoon ground cloves

1 teaspoon ground ginger

1 cup heavy cream

1 tablespoon pure vanilla extract

1 (15-ounce) can pumpkin

Heavy cream whipped with brandy, for serving

Preheat oven to 425 degrees F.

For the crust: Put the graham crackers in a food processor and process until all the pieces are broken down to a sand-like consistency. Add the nuts and process until they are completely combined with the graham crackers. With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together. Press the crust evenly into the bottom and a little up the sides of a 9-inch springform pan. Set aside.

For the filling: In a large bowl, mix together; cream cheese, sugar, eggs, and yolks. Add cinnamon, flour, cloves, and ginger. Blend together. Add cream and vanilla, and blend well. At this point, reserve 1/4 cup of the mixture. Add the pumpkin and blend until the color is even.

Pour the pumpkin filling into the prepared crust. Take the reserved mixture and create a design on top; a swirl, or pour thin lines across, from top to bottom, then take a knife and working perpendicular to the lines of white filling, run the knife through in similarly spaced lines.

Place on the middle rack of the oven and bake for 15 minutes. Reduce temperature to 275 degrees F and bake for 1 more hour. Cool, then chill in the fridge overnight.

Serve with brandied whipped cream

_______________

Pumpkin pancakes served with condensed milk is really good and really easy!