Got leftover pumpkin pie!?! Watch and learn how chef Michael Chiarello gives a second life to leftover pumpkin pie by making this super easy leftover pumpkin pie brulee!!! If you do not have a kitchen torch, place the ramekins inside a pan filled with 1/2-inch of water and place under the broiler until the sugar has caramelized on top.
Leftover Pumpkin Pie Brulee Yield: 5 servings
You’ll need: a mini-torch, small ramekins or coffee cups
Leftover pumpkin pie
5 Tablespoons granulated sugar
Want to learn how to make the PERFECT pecan pie for Thanksgiving dinner? Watch how to make this ooey-gooey nutty filling; rich, bourbon and vanilla notes; tender, flaky crust; and a scoop of vanilla ice cream on top… Yeah, your family and friends will bow down to you for this pie!
This dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding drizzled with dulce de leche. The best part of this dessert is that you can bake it up to 2 days ahead of time, refrigerate, and reheat before serving. To store, cover and refrigerate, up to 2 days. Watch and learn how to make this ooey gooey pumpkin bread pudding with dulce de leche.
Pumpkin Bread Pudding with Dulce de Leche Yield: 8 servings
Unsalted butter, room temperature, for dish
1 can (15 ounces) pumpkin puree
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
1 cup homemade Dulce de Leche, or store-bought, warmed
Thanksgiving is fast approaching, how about making something new and exciting this year?!?! This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin cake roll! This cake roll can be made ahead and frozen for up to 1 month.
Move over pumpkin pie… Hello, pumpkin cake! This jaw-dropping four-layer pumpkin cake topped with pecans, caramel and velvety spiced pumpkin cream cheese frosting will be the talk of any Thanksgiving dinner years to come. Watch the video and learn how super easy it is to make this luscious pumpkin cake. If you wish to lighten this cake, substitute the regular cream cheese and whipped topping for PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. If you wish to omit the caramel ice cream topping, microwave 10 KRAFT Caramels and 1 Tablespoon milk in microwaveable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Four-Layer Pumpkin Cake Yield: 16 servings
1 package (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin puree, divided
1/2 cup milk
1/3 cup vegetable oil
1-1/2 teaspoon pumpkin pie spice, divided
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans