Pumpkin spice season is upon us and in celebration of National Dessert day we have curated three of our favorite easy, pumpkin dessert recipes. If you do try these recipes at home please let us know how they turn out!
The first recipe is a Latin favorite which originated in Mexico. The name is "Calabaza en Tacha" or Candied Pumpkin. This dessert is unique, simple but yet so delicious and it will definitely make your whole house smell like cozy fall.
Ingredients:
5 pound pumpkin
2 medium orange
2 pounds of Piloncillo or brown sugar
4 cups of water
4 cinnamon sticks
4 cloves
Instructions:
Cut your washed and dried pumpkin in half and remove seeds and scrape out stringy insides. (Remember to save your seeds)
Leave the rind on and cut pumpkin into about 4 to 5 inches long and 2-3 inches wide chunks.
In a separate bowl zest one orange and juice both oranges
In a large sauce pan add 4 cups of water, orange zest, orange juice, cinnamon sticks, cloves and piloncillo or brown sugar. Bring to a boil.
Once your ingredients are boiling add your pumpkin chunks. Cover and simmer for about an hour or until pumpkin is soft.
Once your pumpkin has softened and cooked all the way through, remove from heat and let sit until the liquid thickens to a glaze.
The second recipe is a Mason Jar No Bake Pumpkin Cheesecake. Its delicious and relatively easy to make. Although you will have to be patient with the cheesecake But we promise its worth the wait!
Ingredients
For the Crust:
1 tbsp unsalted butter melted
3 tbsp brown sugar
1 1/3 cups graham cracker crumbs
1/2 tsp cinnamon
For the cheesecake:
16 oz 2 packages of low-fat cream cheese, room temperature
3/4 cups of candied pumpkin from previous recipe or pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 cups low-fat whipped topping cream
whipped cream
8 tablespoon of caramel
Instructions:
Add the graham crumbs, brown sugar and cinnamon to a medium bowl. Mix these ingredients together with a fork until the sugar and cinnamon are distributed evenly throughout. Add the melted butter and mix everything together until everything is evenly combined. Spoon the mixture evenly into 8 mason jars and press it down as best you can with the back of a spoon or your fingers. Place the jars in the fridge to let the crust set while you prepare the cheesecake.
Using a stand mixer or a hand-held mixer, whip the cream cheese (make sure it's at room temperature first!) for about 2-3 minutes until it's creamy and smooth.
Add the pureed pumpkin or candied pumpkin and spices and mix on high until they're completely incorporated, scraping down the bowl a few times as you mix. Fold in the whipped topping gently using a rubber spatula, just until the mixture is smooth and you can't see any streaks of whipped topping.
Remove the jars from the fridge and spoon the cheesecake mixture into the jars on top of the crust, making sure the cheesecake mixture is distributed evenly among the jars. Place the lids on the jars and refrigerate the cheesecakes for 4-6 hours.
After the cheesecake have spend a couple hours in the fridge to firm up, remove the lids and top with whipped cream and a drizzle caramel over the whipped cream and now they are ready to enjoy!
The third recipe is a take on a breakfast staple, who doesn't love dessert for breakfast?! They are pumpkin spice pancakes. These pumpkins are airy and fluffy pillows filled with sweet pumpkin goodness.
Ingredients:
1 1/2 cups all purpose flour
6 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2/3 cup pureed pumpkin
1 1/2 cups buttermilk
2 eggs
3 tbsp vegetable oil
1/2 tsp vanilla extract
vegetable oil or cooking spray for frying
Instructions:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, making sure to break up all the chunks of brown sugar.
In a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk ingredients together until everything is incorporated.
Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix.
Preheat a large non-stick frying pan over medium heat and grease it with a little bit of oil or cooking spray.
Once the oil has heated for a few seconds, turn the heat down to medium-low heat and carefully ladle about 1/3 cup of batter into the pan.
Once the edges begin to brown and bubbles form in the batter flip the pancakes over.
Serve your pumpkin spice pumpkins with whip cream and a drizzle caramel sauce or maple syrup!
We hope you enjoy these recipes and remember to add or take as you please. Cooking should be enjoyable. If you try any of our recipes make sure to let us know. Happy fall!