#pumpkindelight

Pumpkin Delight A creamy, layered dessert that combines the warm flavors of pumpkin with a crunchy gingersnap crust. Perfect for fall gatherings or any sweet occasion. Ingredients Crust 2 cup gingersnap cookie crumbs (~30 Nabisco gingersnap cookies, crushed) 1/3 cup butter melted Cream Cheese Layer 8 ounces cream cheese softened 1 teaspoon vanilla One 8 ounce tub whipped topping Pumpkin Pudding Layer One 3.4 ounce packet instant butterscotch pudding mix One 3.4 ounce packet instant vanilla pudding mix 2 1/2 cups milk One 15 ounce can pumpkin puree 1 tablespoon pumpkin pie spice Topping One 8 ounce tub whipped topping Additional crushed gingersnap cookies, chopped pecans and/or pumpkin pie spice optional Instructions Make the Gingersnap Crust Preheat oven to 350?. Combine the gingersnap crumbs and melted butter. Press into the bottom of the baking dish. Bake for 10 minutes; remove from the oven and cool completely. Make the Cream Cheese Layer Stir together the softened cream cheese and vanilla. Fold in the whipped topping and spread over the crust. Pumpkin Pudding Layer Pour the milk into a large bowl. Whisk in the 2 packets of pudding mix. Add the pumpkin puree and pumpkin pie spice and stir until combined. Spread over the cream cheese layer. Cover and refrigerate for 4+ hours to set. Top and Garnish Once the pudding has set, spread the whipped topping over the dessert. Garnish with extra gingersnap crumbs, chopped pecans and/or a sprinkle of pumpkin pie spice. Cut into squares and serve cold.

GET THE RECIPE: http://homemadehooplah.com/recipes/pumpkin-coffee-ice-cream/

Pumpkin Delight Icebox Treat A luscious no-bake dessert that combines creamy pumpkin flavors with the delightful crunch of honey graham splitters, perfect for any autumn gathering. Ingredients 15 oz can pure pumpkin puree 1 package vanilla pudding mix 3.4 oz ½ cup dulce de leche 1 cup powdered sugar 4 cup Cool Whip or homemade whipped cream 8 oz cream cheese softened 4 sleeves honey graham splitters pumpkin pie spice to sprinkle Instructions In a mixing bowl, combine the pumpkin purée, pudding mix, powdered sugar, cream cheese, and dulce de leche. Mix on low speed until well combined. Stop to scrape down the sides and then mix again on medium speed. Gently fold in about 2 cups of Cool Whip, reserving the remainder for later. Mix until smooth. In a 9×13 baking dish, spread approximately ½ cup of the pumpkin cream mixture across the bottom. Cover this layer with honey graham splitters, breaking pieces as necessary to fit. Spread half of the remaining pumpkin mixture evenly over the graham splitters. Add another layer of graham splitters on top. Spread the last portion of the pumpkin mixture over this layer, followed by the final layer of graham splitters. Top with the remaining Cool Whip, spreading it evenly across the dessert. Finish by sprinkling a touch of pumpkin pie spice on top for decoration. Allow the dessert to sit at room temperature for at least 4 hours to let the splitters soak and soften, making it easier to cut. Enjoy!

Frosted Pumpkin Delight Cookies These soft and flavorful pumpkin cookies topped with creamy frosting are perfect for any fall gathering or a cozy treat at home. Ingredients Cookies 1 (15.25 ounce) box spice cake mix 1/2 cup pumpkin puree, not pumpkin pie filling 2 large eggs Frosting 4 ounces cream cheese, softened 2 tablespoons unsalted butter, softened 1 cup powdered sugar 1/2 teaspoon vanilla extract pinch of salt ground cinnamon or pumpkin pie spice for garnish, optional Instructions Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. In a large bowl, combine the spice cake mix, canned pumpkin, and eggs. Stir until a smooth dough forms. Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart, using a medium cookie scoop. Press down on the scoops to flatten the tops if desired. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the powdered sugar, vanilla extract, and salt, and beat until smooth and creamy. Once the cookies have cooled, spread a generous layer of frosting on top of each one. If desired, dust the tops of the cookies with a sprinkle of ground cinnamon or pumpkin pie spice.

No Bake Pumpkin Dream Delight This delightful no-bake dessert combines creamy layers of pumpkin and whipped cream, all nestled in a crunchy pecan crust. It's the perfect treat for fall gatherings or any special occasion. Ingredients 1 pecan nut pie crust Cream Cheese Filling: 1 box Dream Whip (2 small packets) 1 cup whole milk 1 teaspoon vanilla extract 16 ounces cream cheese softened 2 cups powdered sugar No Bake Pumpkin Filling: 15 ounces pumpkin purée (or canned pumpkin) 6.8 ounces vanilla pudding mix (2 small boxes) 3/4 cup whole milk 2 teaspoons pumpkin pie spice Topping: 1 cup Dream Whip 1 cup chopped pecans Instructions Prepare and bake the pecan crust ahead of time, allowing it to cool completely. In a large mixing bowl, prepare the Dream Whip according to the package instructions, whisking together the 2 small packets with the whole milk and vanilla extract. In another bowl, beat the softened cream cheese with a mixer until smooth. Combine the cream cheese and powdered sugar with the whipped Dream Whip, whisking until the mixture is creamy and well blended. Spread approximately 3 cups of this creamy filling evenly over the cooled pecan crust in a 9×13 pan. For the pumpkin filling, mix together the pumpkin purée, vanilla pudding mixes, whole milk, and pumpkin pie spice until smooth and creamy. Layer the pumpkin mixture over the cream cheese layer. Top the entire dessert with the remaining cup of Dream Whip and sprinkle chopped pecans on top. Cover the dish and chill in the refrigerator for at least 4 hours, or overnight for best results, before serving.

Easy Savory Pumpkin Dip Ingredients: 1/2 cup pumpkin purée 15-ounce can chickpeas (or 1 1/2 cups cooked chickpeas), drained 1 clove garlic 1 tablespoon lemon juice 1 teaspoon rosemary 1 teaspoon thyme 2 tablespoons olive oil Salt and pepper to taste 1 tablespoon pumpkin seeds Directions: Place all ingredients, except the pumpkin seeds, into a blender or food processor. Blend until smooth, adding a little warm water if the mixture is too thick. Taste and adjust seasoning with salt and pepper as needed. To serve, drizzle with a bit of olive oil and sprinkle pumpkin seeds on top. Prep Time: 10 minutes | Cooking Time: None | Total Time: 10 minutes Kcal: 150 kcal per serving | Servings: 4 This Easy Savory Pumpkin Dip is a seasonal treat that brings the earthy taste of pumpkin together with creamy chickpeas, fresh rosemary, and thyme. With its satisfying blend of flavors and textures, this dip makes an ideal addition to any gathering, whether it’s a family get-together or a cozy night in. The hint of garlic and lemon adds just the right kick, while the olive oil smoothness elevates its richness. Not only is this dip quick and easy to make, but it’s also loaded with plant-based goodness. Serve it with your favorite veggie sticks, pita bread, or even warm naan for a delightful appetizer that’s bound to impress. Its gorgeous pumpkin hue and sprinkle of pumpkin seeds make it look as appealing as it tastes, making it perfect for any autumn-inspired table spread.

GET THE RECIPE: http://homemadehooplah.com/recipes/pumpkin-coffee-ice-cream/

GET THE RECIPE: http://homemadehooplah.com/recipes/pumpkin-coffee-ice-cream/