If you want to spice up your desserts this holiday season, go beyond traditional pies. Instead, treat your family and Thanksgiving guests to one of these delectable—and equally delicious—pumpkin dessert recipes. From cheesecake to cake to muffins, enjoy the comforting flavors of creamy pumpkin and warm spices in a new way.


 

Pumpkin Cheesecake RecipePumpkin Cheesecake

Prep: 25 min

Cooking: 55 min
Servings: 16 servings


CRUST

1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

1/4 cup granulated sugar








CHEESECAKE

3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING

1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract


PREHEAT oven to 350° F.

FOR CRUST:

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.


Recipe and photo courtesy of Nestlé USA. All noted trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland
 




Pumpkin Carrot Cake

Cooking: 35 min

Servings: 12 servings


2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3/4 cup milk

1 1/2 teaspoons lemon juice

3 large eggs

1 1/4 cups LIBBY'S® 100% Pure Pumpkin

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

1 can (8 oz.) crushed pineapple, drained

1 cup (about 3 medium) carrots, grated

1 cup coconut, flaked

1 1/4 cups nuts, chopped, divided

Cream Cheese Frosting (recipe follows)


PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.

FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

FOR CREAM CHEESE FROSTING:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.


Recipe and photo courtesy of Nestlé USA. All noted trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland
 




"3 for 100" Mini Pumpkin Muffins

Prep: 10 min

Cooking: 15 min

Servings: 20 servings, 3 muffins each


1 cup whole-wheat or all-purpose flour

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup packed light brown sugar

1/4 cup vegetable oil

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2 large eggs, slightly beaten

1 cup lowfat granola cereal, crumbled

PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.

COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.

BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags..


Recipe and photo courtesy of Nestlé USA. All noted trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland
 




Pumpkin Spice Cake with Brown Sugar Frosting

Total time: 1 hr 50 min

Prep: 20 min

Servings: 16 servings


1 pkg. (2-layer size) spice cake mix

1 cup water

1 cup canned pumpkin

1/3 cup oil

3 eggs

3/4 cup chopped PLANTERS Walnuts

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

1/3 cup packed dark brown sugar

1 cup thawed COOL WHIP LITE Whipped Topping


HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer 2 min. or until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.

BAKE 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.

BEAT Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.


Recipe and photo courtesy of Kraft Foods