\nClassic Pumpkin Pie with Spiced Crust Recipe<\/p>\n
As the leaves start to change and the air grows crisp, there’s no better way to get into the fall spirit than with a warm, spiced pumpkin pie fresh from the oven. But why settle for just one classic recipe when you can have 17 more? This season, take your pumpkin baking game to the next level with these delicious recipes that use pumpkin pie mix as their base. From cheesecakes and bars to smoothies and bread puddings, we’ve got a recipe to satisfy every fall craving.<\/p>\n
In this article, we’ll dive into the world of pumpkin pie mix and show you how to transform it into everything from classic pies to creative desserts. Whether you’re a seasoned baker or just looking for some inspiration, these recipes are sure to bring a smile to your face and a warmth to your heart.<\/p>\n
\nClassic Pumpkin Pie with Spiced Crust Recipe<\/p>\n
Warm up to the quintessential fall dessert – a classic pumpkin pie infused with aromatic spices and wrapped in a crunchy, buttery crust. This tried-and-true recipe is sure to become a staple at your holiday gatherings.<\/p>\n
Ingredients:<\/p>\n
– 1 cup cooked, mashed pumpkin
\n– 1 1\/2 cups heavy cream
\n– 1\/2 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger
\n– 2 large eggs
\n– 1 pie crust (homemade or store-bought)
\n– Confectioners’ sugar, for dusting<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 425\u00b0F.
\n2. In a large bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
\n3. Beat in eggs until well combined.
\n4. Roll out pie crust to fit a 9-inch pie dish. Fill with pumpkin mixture.
\n5. Bake for 15 minutes at 425\u00b0F, then reduce heat to 350\u00b0F and bake for an additional 30-40 minutes or until crust is golden brown.<\/p>\n
Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust:<\/p>\n – 1 1\/2 cups gingersnap crumbs For the cheesecake:<\/p>\n – 16 oz cream cheese, softened Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 1 hour 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line an 8-inch square baking pan with parchment paper. Cream Cheese Frosting:<\/strong><\/p>\n – 8 ounces cream cheese, softened Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar; beat until combined.<\/p>\n Ingredients:<\/strong><\/p>\n For the crust:<\/p>\n – 1 1\/2 cups all-purpose flour For the filling:<\/p>\n – 1 cup cooked, mashed pumpkin For the coconut whipped cream:<\/p>\n – 1 can full-fat coconut milk, chilled Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 ripe banana Instructions:<\/strong><\/p>\n 1. In a blender, combine banana, pumpkin puree, Greek yogurt, honey, cinnamon, and nutmeg. Cooking Time:<\/strong> 5 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups rolled oats Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 slices of bread ( Challah or brioche work well) Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (16 oz) container cream cheese, softened Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Cooking Time:<\/strong> Approximately 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups heavy cream Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together the heavy cream, whole milk, sugar, pumpkin puree, cinnamon, nutmeg, and salt until well combined. Cooking Time:<\/strong> 20-30 minutes (including churn time)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups stale bread, cut into 1-inch cubes Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Streusel Topping:<\/strong><\/p>\n – 1\/2 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin with paper liners. Ingredients:<\/strong><\/p>\n – 1 cup heavy whipping cream Instructions:<\/strong><\/p>\n 1. In a medium bowl, whip the heavy whipping cream until stiff peaks form. Add sugar and vanilla extract; mix until combined. Cook Time: None! This dessert is best served chilled, so refrigerate after assembly and serve cold.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. In a medium bowl, whip heavy cream until stiff peaks form. Cooking Time:<\/strong> 30 minutes (including chilling time)<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Brew two shots of espresso or make two cups of strong brewed coffee. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Enjoy your Pumpkin Pie Spiced Latte!<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cream Cheese Glaze:<\/strong><\/p>\n – 8 ounces cream cheese, softened Mix all ingredients until smooth and spread over warm rolls.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup white chocolate chips Instructions:<\/strong><\/p>\n 1. Line an 8-inch square baking dish with parchment paper. Cooking Time:<\/strong> 2-3 hours (includes refrigeration time)<\/p>\n Get ready to blend up a creamy and deliciously seasonal treat! This Pumpkin Pie Milkshake is the perfect way to warm up on a chilly fall day.<\/p>\n Ingredients:<\/p>\n – 1 cup vanilla ice cream Instructions:<\/p>\n 1. In a blender, combine the vanilla ice cream, pumpkin puree, milk, and pumpkin pie spice. Cooking Time:<\/strong> 5-7 minutes (depending on blender speed)<\/p>\n Get ready for fall baking with these delicious pumpkin pie mix recipes! From classic pumpkin pie to creative twists like pumpkin pie cheesecake, bars, and smoothie bowls, there’s something for everyone. Try vegan options like coconut whipped cream or oatmeal cookies, or go sweet with pumpkin pie ice cream and pancakes. And why not get creative with pumpkin pie dip, truffles, and fudge? These 18 recipes are sure to bring the flavors of fall into your home. Whether you’re a fan of sweet treats or savory delights, there’s something for every taste bud.<\/p>\n","protected":false},"excerpt":{"rendered":" As the leaves start to change and the air grows crisp, there’s no better way to get into the fall spirit than with a warm, spiced pumpkin pie fresh from the oven. But why settle for just one classic recipe when you can have 17 more? This season, take your pumpkin baking game to the … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":8742,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-8831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=8831"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8831\/revisions"}],"predecessor-version":[{"id":8832,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8831\/revisions\/8832"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/8742"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=8831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=8831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=8831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Pumpkin Pie Cheesecake with Gingersnap Base<\/h2>\n
\nThis show-stopping dessert combines the warm spices of pumpkin pie with the creamy richness of cheesecake, all on top of a crunchy gingersnap crust.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 6 tablespoons unsalted butter, melted<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 2 large eggs
\n– 1 tsp vanilla extract
\n– 1 cup canned pumpkin puree
\n– 1\/4 cup heavy cream<\/p>\n
\n2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl until well combined. Press into a 9-inch springform pan.
\n3. Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract.
\n4. Stir in pumpkin puree and heavy cream.
\n5. Pour cheesecake batter over crust.
\n6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
\n7. Let cool completely before refrigerating for at least 4 hours.<\/p>\nPumpkin Pie Bars with Cream Cheese Frosting<\/h2>\n
\nThese autumn-inspired bars combine the classic flavors of pumpkin pie with a tangy cream cheese frosting, perfect for a cozy fall gathering.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup packed light brown sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1\/2 cup canned pumpkin puree
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– Cream cheese frosting (recipe below)<\/p>\n
\n2. Whisk together flour, granulated sugar, brown sugar, baking powder, and salt. Add melted butter, pumpkin puree, eggs, and vanilla extract; whisk until smooth.
\n3. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
\n4. Let cool completely before frosting with Cream Cheese Frosting (recipe below).<\/p>\n
\n– 1\/2 cup unsalted butter, softened
\n– 1 teaspoon vanilla extract
\n– Powdered sugar, to taste<\/p>\nVegan Pumpkin Pie with Coconut Whipped Cream<\/h2>\n
\nCelebrate the flavors of fall with this creamy and delicious vegan pumpkin pie, topped with a dollop of coconut whipped cream. This recipe is perfect for a seasonal gathering or a cozy night in.<\/p>\n
\n– 1\/4 cup rolled oats
\n– 1\/4 cup coconut oil, melted
\n– 1\/4 teaspoon salt<\/p>\n
\n– 1\/2 cup maple syrup
\n– 1\/2 cup non-dairy milk
\n– 1 tablespoon cornstarch
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt<\/p>\n
\n– 2 tablespoons maple syrup
\n– 1 teaspoon vanilla extract<\/p>\n
\n2. Prepare the crust by mixing flour, oats, and melted coconut oil in a bowl. Press into a pie dish.
\n3. In a separate bowl, mix pumpkin puree, maple syrup, non-dairy milk, cornstarch, cinnamon, nutmeg, and salt. Pour into the prepared crust.
\n4. Bake for 15 minutes, then reduce heat to 350\u00b0F (180\u00b0C) and bake for an additional 30-40 minutes or until filling is set.
\n5. Chill coconut milk in the refrigerator overnight. Whip with maple syrup and vanilla extract.<\/p>\nPumpkin Pie Smoothie Bowl with Granola<\/h2>\n
\nGet ready to cozy up with this creamy and crunchy Pumpkin Pie Smoothie Bowl, perfect for a chilly fall morning or afternoon pick-me-up.<\/p>\n
\n– 1\/2 cup canned pumpkin puree
\n– 1\/4 cup plain Greek yogurt
\n– 1 tablespoon honey
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 cup unsalted almond milk
\n– Ice cubes (as needed)
\n– Granola and additional toppings of your choice (optional)<\/p>\n
\n2. Blend until smooth and creamy, adding almond milk as needed to achieve desired consistency.
\n3. Pour the mixture into a bowl and top with granola and your favorite toppings (such as whipped cream, chopped nuts, or seeds).
\n4. Serve immediately and enjoy!<\/p>\nPumpkin Pie Oatmeal Cookies<\/h2>\n
\nWarm up with a delicious twist on traditional oatmeal cookies by incorporating the flavors of pumpkin pie into these soft, chewy treats.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup packed brown sugar
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger
\n– 1\/2 cup canned pumpkin puree
\n– 1\/4 cup unsalted butter, softened
\n– 1 large egg
\n– 1 teaspoon vanilla extract<\/p>\n
\n2. In a medium bowl, whisk together oats, flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
\n3. In a large bowl, cream together pumpkin puree and butter until smooth. Beat in egg and vanilla extract.
\n4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
\n5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
\n6. Bake for 12-14 minutes or until edges are lightly golden.<\/p>\nPumpkin Pie French Toast Casserole<\/h2>\n
\nThis sweet and savory casserole combines the warmth of pumpkin pie spices with the comfort of French toast, perfect for a fall morning or brunch gathering.<\/p>\n
\n– 1\/2 cup pumpkin puree
\n– 1\/4 cup heavy cream
\n– 1\/4 cup granulated sugar
\n– 2 large eggs
\n– 1 tsp ground cinnamon
\n– 1\/2 tsp ground nutmeg
\n– 1\/4 tsp ground ginger
\n– 1\/4 tsp salt
\n– 2 tbsp unsalted butter, melted
\n– Whipped cream and chopped pecans for serving (optional)<\/p>\n
\n2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, eggs, cinnamon, nutmeg, ginger, and salt until well combined.
\n3. Dip each bread slice into the mixture, coating both sides evenly.
\n4. Place coated bread slices in a 9×13-inch baking dish.
\n5. Drizzle melted butter over the top of the bread.
\n6. Bake for 35-40 minutes or until golden brown.
\n7. Serve warm with whipped cream and chopped pecans, if desired.<\/p>\nPumpkin Pie Dip with Cinnamon Sugar Chips<\/h2>\n
\nCozy up with this autumnal twist on traditional dip and chips. The combination of creamy pumpkin puree, sweet spices, and crunchy cinnamon sugar chips is the perfect treat for a chilly fall evening.<\/p>\n
\n– 1\/2 cup canned pumpkin puree
\n– 1 tablespoon brown sugar
\n– 1 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/2 cup heavy cream
\n– Cinnamon sugar chips (store-bought or homemade)<\/p>\n
\n2. In a medium bowl, combine cream cheese, pumpkin puree, brown sugar, cinnamon, nutmeg, and salt. Mix until smooth.
\n3. Stir in heavy cream until well combined.
\n4. Pour mixture into a 9×13-inch baking dish or a small cast-iron skillet.
\n5. Bake for 20-25 minutes or until the dip is set and lightly golden around the edges.
\n6. Serve warm with cinnamon sugar chips. Enjoy!<\/p>\nPumpkin Pie Pancakes with Maple Syrup<\/h2>\n
\nStart your day off right with a sweet and savory twist on classic pancakes, infused with the warmth of pumpkin pie spices and topped with a drizzle of pure maple syrup.<\/p>\n
\n– 2 tablespoons sugar
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup canned pumpkin puree
\n– 1 cup milk
\n– 1 large egg
\n– 4 tablespoons unsalted butter, melted
\n– Pumpkin pie spice (optional)
\n– Maple syrup, for serving<\/p>\n
\n2. In a large bowl, whisk together pumpkin puree, milk, egg, and melted butter.
\n3. Add the dry ingredients to the wet ingredients and stir until just combined.
\n4. Heat a non-stick skillet or griddle over medium heat.
\n5. Drop batter by 1\/4 cupfuls onto the skillet.
\n6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
\n7. Flip and cook an additional 1 minute.
\n8. Serve warm with a drizzle of maple syrup and a sprinkle of pumpkin pie spice, if desired.<\/p>\nPumpkin Pie Ice Cream with Caramel Swirl<\/h2>\n
\nThis creamy ice cream combines the warm spices of pumpkin pie with a rich caramel swirl, perfect for the fall season. With just a few ingredients and simple instructions, you’ll be enjoying this unique dessert in no time.<\/p>\n
\n– 1 cup whole milk
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup pure pumpkin puree
\n– 1 tsp ground cinnamon
\n– 1\/4 tsp ground nutmeg
\n– 1\/4 tsp salt
\n– 1\/2 cup caramel sauce (homemade or store-bought)
\n– Whipped cream and chopped nuts for topping (optional)<\/p>\n
\n2. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
\n3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
\n4. During the last 2 minutes of churning, slowly pour in the caramel sauce to create a swirl effect.
\n5. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.<\/p>\nPumpkin Pie Bread Pudding<\/h2>\n
\nCombine the warmth of bread pudding with the flavors of pumpkin pie for a delicious and unique dessert. This recipe is perfect for the fall season, but can be enjoyed any time of the year.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup canned pumpkin puree
\n– 2 large eggs
\n– 1 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/2 cup heavy cream
\n– 1\/4 cup unsalted butter, melted
\n– Pumpkin pie spice, to taste (optional)<\/p>\n
\n2. In a large bowl, whisk together sugar, pumpkin puree, eggs, cinnamon, nutmeg, and salt.
\n3. Add bread cubes to the mixture and toss until well coated.
\n4. Pour in heavy cream and melted butter; stir until bread is evenly moistened.
\n5. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.<\/p>\nPumpkin Pie Muffins with Streusel Topping<\/h2>\n
\nThese moist and flavorful muffins capture the essence of pumpkin pie, topped with a crunchy streusel topping. Perfect for a cozy fall morning or as a sweet snack any time of year.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup canned pumpkin puree
\n– 1\/2 cup milk
\n– 2 large eggs
\n– 4 tablespoons unsalted butter, melted
\n– Streusel topping (see below)<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon cinnamon
\n– 1\/4 teaspoon nutmeg
\n– 1\/4 cup cold unsalted butter, cut into small pieces<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, combine pumpkin puree, milk, eggs, and melted butter. Add dry ingredients and stir until just combined.
\n4. Divide batter evenly among muffin cups.
\n5. Top each muffin with streusel topping (mix flour, sugar, cinnamon, and nutmeg; add cold butter and cut into small pieces).
\n6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.<\/p>\nPumpkin Pie Parfait with Whipped Cream Layers<\/h2>\n
\nA seasonal twist on the classic parfait, this dessert combines the warmth of pumpkin pie with the fluffiness of whipped cream.<\/p>\n
\n– 2 tablespoons granulated sugar
\n– 1\/2 teaspoon vanilla extract
\n– 1 cup canned pumpkin puree
\n– 1 cup milk
\n– 1\/4 cup graham cracker crumbs
\n– Whipped cream, for topping<\/p>\n
\n2. In a separate bowl, whisk together pumpkin puree and milk until smooth.
\n3. In small glasses or parfait dishes, create layers by spooning in 1-2 tablespoons of graham cracker crumbs, followed by a layer of pumpkin mixture, then whipped cream.
\n4. Repeat the layers one more time, finishing with a dollop of whipped cream on top.
\n5. Chill for at least 30 minutes before serving.<\/p>\nPumpkin Pie Truffles Dipped in Chocolate<\/h2>\n
\nTransform your favorite pumpkin pie into bite-sized treats that are perfect for snacking or gift-giving. These creamy truffles combine the flavors of pumpkin, spice, and chocolate for a delightful dessert.<\/p>\n
\n– 1\/2 cup confectioners’ sugar
\n– 1\/4 cup canned pumpkin puree
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1 cup semisweet chocolate chips<\/p>\n
\n2. In a separate bowl, mix confectioners’ sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt until well combined.
\n3. Fold the whipped cream into the pumpkin mixture until smooth.
\n4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
\n5. Roll the chilled mixture into small balls, about 1 inch in diameter.
\n6. Melt chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
\n7. Dip each truffle into melted chocolate, using a fork to coat evenly.
\n8. Place dipped truffles on parchment-lined baking sheet and refrigerate for at least 30 minutes to set.<\/p>\nPumpkin Pie Spiced Latte<\/h2>\n
\nWarm up with a deliciously autumnal twist on the classic latte, infused with the cozy flavors of pumpkin pie.<\/p>\n
\n– 2 shots of espresso or strong brewed coffee
\n– 1 cup of milk (whole, skim, or non-dairy)
\n– 1 teaspoon of vanilla extract
\n– 1\/2 teaspoon of ground cinnamon
\n– 1\/4 teaspoon of ground nutmeg
\n– 1\/4 teaspoon of salt
\n– 1 tablespoon of pumpkin puree
\n– Whipped cream and pumpkin pie spice for topping (optional)<\/p>\n
\n2. In a small saucepan, warm the milk over medium heat until it starts to simmer.
\n3. Add the vanilla extract, cinnamon, nutmeg, and salt to the milk. Whisk until combined.
\n4. Remove the milk from heat and stir in the pumpkin puree.
\n5. Pour the espresso into a large mug. Add the warmed milk mixture to the coffee.
\n6. Top with whipped cream and a sprinkle of pumpkin pie spice, if desired.<\/p>\nPumpkin Pie Cinnamon Rolls with Cream Cheese Glaze<\/h2>\n
\nThese autumn-inspired cinnamon rolls are infused with the warmth of pumpkin pie spices and topped with a tangy cream cheese glaze. Perfect for a seasonal breakfast or brunch, these sweet treats will be a hit with anyone who tries them.<\/p>\n
\n– 1 teaspoon salt
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup whole milk
\n– 1\/2 cup canned pumpkin puree
\n– 2 teaspoons active dry yeast
\n– 2 tablespoons unsalted butter, melted
\n– 1 egg
\n– Pumpkin pie spice (optional)
\n– Cream cheese glaze (recipe below)<\/p>\n
\n2. In a large mixing bowl, combine flour, salt, sugar, and yeast.
\n3. Add milk, pumpkin puree, melted butter, and egg. Mix until a sticky dough forms.
\n4. Knead for 5-7 minutes until smooth and elastic.
\n5. Roll out the dough to a thickness of about 1\/4 inch (6 mm). Spread with cinnamon sugar mixture.
\n6. Roll up tightly and cut into 12 equal pieces.
\n7. Place on prepared baking sheet, leaving space between each roll.
\n8. Bake for 18-20 minutes or until golden brown.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 1 teaspoon vanilla extract<\/p>\nPumpkin Pie Fudge with Pecan Topping<\/h2>\n
\nWarm up your holiday season with this sweet and nutty treat that combines the flavors of pumpkin pie and crunchy pecans. This fudge is perfect for gift-giving or serving at your next gathering.<\/p>\n
\n– 1\/2 cup cream
\n– 1\/4 cup pumpkin puree
\n– 1 tsp vanilla extract
\n– 1\/4 cup chopped pecans
\n– 1\/4 cup brown sugar
\n– Pinch of salt<\/p>\n
\n2. In a medium saucepan, combine white chocolate chips, cream, pumpkin puree, and vanilla extract. Heat over low heat, stirring constantly, until smooth.
\n3. Remove from heat and stir in chopped pecans, brown sugar, and salt.
\n4. Pour mixture into prepared baking dish and refrigerate for at least 2 hours or until set.
\n5. Cut into squares and serve.<\/p>\nPumpkin Pie Milkshake with Vanilla Ice Cream<\/h2>\n
\nPumpkin Pie Milkshake with Vanilla Ice Cream Recipe<\/p>\n
\n– 1\/2 cup pumpkin puree
\n– 1\/4 cup milk
\n– 1 tablespoon pumpkin pie spice
\n– 1 tablespoon honey
\n– Ice cubes<\/p>\n
\n2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
\n3. Add the honey and blend until fully incorporated.
\n4. Taste and adjust sweetness or spice level as desired.
\n5. Pour into a glass filled with ice cubes and serve immediately.<\/p>\nSummary<\/h2>\n