Pumpkin Pie Millionaire Shortbread Ingredients: Base: 1 cup unsalted butter, cold and cubed 1/4 cup white sugar 2 cups all-purpose flour 1 tsp pumpkin pie spice Filling: 1 can (14 oz) sweetened condensed milk 1/4 cup corn syrup 1 cup brown sugar 1/2 cup unsalted butter 1/4 cup pumpkin puree Topping: 1 1/2 cups white chocolate, finely chopped Directions: Prepare the Base: Preheat the oven to 325°F (165°C). In a mixing bowl, combine the cold, cubed butter, white sugar, flour, and pumpkin pie spice. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture evenly into a 9 x 13-inch baking pan to form the base. Bake for 20 minutes or until lightly golden. Allow it to cool slightly. Make the Filling: In a double boiler over low-medium heat, combine the sweetened condensed milk, corn syrup, brown sugar, butter, and pumpkin puree. Cook, stirring frequently, until the filling thickens, about 10-15 minutes. Pour the caramel filling over the baked base and let it cool completely. Prepare the Topping: In a clean double boiler, melt the white chocolate until smooth. Pour the melted white chocolate over the cooled filling layer, spreading it evenly with a spatula. Allow it to set at room temperature or refrigerate briefly for quicker setting. Cut and Serve: Use a sharp knife dipped in hot water and wiped clean after each cut to slice into squares. This helps prevent the chocolate from cracking. Serve and enjoy! Prep Time: 25 minutes Cooking Time: 30 minutes Cooling Time: 1-2 hours Total Time: 2 hours, 55 minutes Kcal: 320 kcal per bar Servings: 24 bars Pumpkin Pie Millionaire Shortbread combines the indulgent flavors of a classic millionaire bar with an autumn twist. The base is a buttery shortbread with a hint of pumpkin spice, followed by a rich, pumpkin-infused caramel filling, and topped with a smooth layer of white chocolate. Each layer adds its own unique texture and taste, making these bars a show-stopping dessert perfect for holiday gatherings or cozy fall nights. With its blend of pumpkin, caramel, and white chocolate, this dessert captures the essence of the season in each bite. It’s a delightful treat that brings together seasonal flavors in a luxurious, layered bar.

Pumpkin & Ginger Jam tastes more like marmalade than jam due to the crystallised ginger and lemon but there is also the subtle sweetness of pumpkin shining through. https://www.fabfood4all.co.uk/pumpkin-ginger-jam-video-tutorial/ #pumpkin #pumpkinjam #ginger #jamrecipes #homemadejam #autumnjam #falljam #pumpkinrecipe #pumpkinrecipes #jammakingtime #jamseason #jammaking #jamrecipeshare #jamandpreserves #canningseason #canningandpreserving #homesteading #homesteadlife #preservetheharvest #artisanjam #beautifulfood #thefeedfeed https://www.instagram.com/p/CiU4ionqeum/?igshid=NGJjMDIxMWI=

⠀ Vegan Pumpkin and Coconut Mousse⠀ ⠀ The recipe makes two servings which is perfect for @DavidCrismon and me but it’s easy peasy to double the recipe for a family of four. 👍🏻⠀ ⠀ Ingredients:⠀ * 1 cup organic canned pumpkin⠀ * ½ cup plus 2 teaspoons *coconut cream, divided⠀ * 2 tablespoons plus 1 teaspoon agave syrup, divided⠀ * 1 teaspoon plus a pinch of ground cinnamon, divided⠀ * ¼ teaspoon ground ginger⠀ * ¼ teaspoon ground nutmeg⠀ * pinch of salt⠀ * 1 tablespoon unsweetened coconut flakes, toasted⠀ ⠀ ⠀ Directions:⠀ Make The Mousse:⠀ * In a small mixing bowl, whisk together the pumpkin, coconut cream, agave syrup, cinnamon, ginger, nutmeg and pinch of salt. ⠀ * Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.⠀ ⠀ Make The Cream Topping: ⠀ * Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon.⠀ ⠀ To Serve:⠀ * Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.⠀ Enjoy!⠀ ⠀ ⠀ ‪#vegan #pumpkin #recipe #Christmas #HappyHolidays #pumpkinrecipe #Christmasdinner ‬#SimpleSojourns #recipefortwo #veganfood #easyrecipes ⠀ ⠀ http://simplesojourns.com/vegan-pumpkin-and-coconut-mousse/ https://www.instagram.com/p/B6OvLH4g9AU/?igshid=10lctbodnhkna

This pumpkin pie chia pudding it’s extremely delicious, extraaaa thick, easy to make, and tastes exactly like pumpkin pie filling. You can find the recipe on my blog #lowcarbspark.com!!! Link in Bio!! . https://www.lowcarbspark.com/pumpkin-pie-chia-pudding/ . #chiapudding #ketorecipe #ketosis #ketogenic #ketodiet #pumpkin #pumpkinrecipe #ketobreakfast #ketodessert #glutenfreee #dessert #wheatfree #ketodessert #lowcarb #easydesserts #ketogenicfood #ketodietfood #foodie #pumpkinspice #fall #easymeals #lowcarbspark #pumpkinspice https://www.instagram.com/p/B3cxu7OAH_R/?igshid=100vw5sbk3xej

(via Pumpkin Fries with Buffalo Aioli)

Pumpkin Pie Crisp with a Buttery Crust Ingredients: For the Crust: 1 1/2 cups all-purpose flour 1/2 cup unsalted butter, cold and cut into small pieces 1/4 cup granulated sugar 1/4 teaspoon salt 1–2 tablespoons cold water (as needed) For the Pumpkin Filling: 1 can (15 oz) pumpkin puree 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 2 large eggs 1 can (12 oz) evaporated milk For the Crisp Topping: 1 cup all-purpose flour 1/2 cup old-fashioned oats 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 cup unsalted butter, melted Directions: Prepare the Crust: In a large bowl, mix together the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9×13-inch baking dish. Transfer the dough to the baking dish, pressing it into the bottom. Prick the crust all over with a fork and pre-bake for 10-12 minutes, or until lightly golden. Let it cool slightly. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour the pumpkin mixture over the pre-baked crust. Prepare the Crisp Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly. Assemble and Bake: Evenly sprinkle the crisp topping over the pumpkin filling. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set. Cool and Serve: Allow the Pumpkin Pie Crisp to cool slightly before serving. Top with whipped cream or a scoop of vanilla ice cream if desired. Prep Time: 20 minutes Baking Time: 55 minutes Total Time: 1 hour 15 minutes Kcal: 340 kcal per serving Servings: 12 servings This Pumpkin Pie Crisp with a Buttery Crust combines a flaky crust, spiced pumpkin filling, and a crumbly oat topping in a dessert that’s as comforting as it is delicious. The contrast between the smooth pumpkin layer and the crisp topping brings out the warm, cozy flavors of fall with each bite. Perfect for family gatherings or holiday feasts, this dessert is easy to prepare and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a wonderful twist on traditional pumpkin pie, adding a delightful crunch to a seasonal favorite!

Tardis

Fatty George