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LEFTOVER PUMPKIN PIE RECIPE

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

*** For directions please watch the video.

Want more leftover pumpkin pie recipe? Try these…

Leftover Pumpkin Pie recipe

Leftover Pumpkin Pie Milkshake

Leftover Pumpkin Pie Ravioli Spheres

Posted on Nov 28, 2014

PERFECT PECAN PIE RECIPE

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!

Perfect Pecan Pie

You’ll need: 9″ springform pan, or two 9.5″ pie pans

510 g Pâte Brisée
290 g brown sugar
7 large eggs
450 g light corn syrup
4.5 g salt
4 g Vanilla bean seed, from about 4 beans
45 g Bourbon whiskey
75 g Butter, cubed
340 g Pecans

*** For directions please watch the video.

Want more pie recipes? Try these…

perfect pecan pie

Chocolate-Pecan Pie

Apple-Pear Pie with Walnut Crust

Apple-Pear Pie with Walnut Crust

President Tyler's Pudding Pie

President Tyler’s Pudding Pie recipe

Sweet-Potato Meringue Pie

Sweet-Potato Meringue Pie

Posted on Nov 25, 2014

PUMPKIN BREAD PUDDING WITH DULCE DE LECHE

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

*** For directions please watch the video.

Want more pumpkin recipes? Try these…

Triple-Chocolate Pumpkin Pie

Triple-Chocolate Pumpkin Pie

Pumpkin Bread Pudding

Bruleed Pumpkin Pie

Mile-High Pumpkin-Pecan Pie

Mile-High Pumpkin-Pecan Pie

Deep-Dish Pumpkin-Meringue Pie

Deep-Dish Pumpkin-Meringue Pie

Posted on Nov 18, 2014

PUMPKIN CAKE ROLL RECIPE

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.

*Substitute canned pumpkin.
**Substitute 2 tablespoons finely chopped crystallized ginger.

Pumpkin Cake Roll
Yield: 12 Servings

You’ll need: A 15-x 10- x 1-inch baking pan

For the cake:
Powdered sugar
3 eggs
1 cup granulated sugar
2/3 cup mashed cooked pumpkin*
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger**
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts, if desired

For the filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon pure vanilla extract
1-1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired

*** For directions please watch the video.

Want more pumpkin recipes? Then try these…

Pumpkin-Chocolate Tiramisu recipe

Pumpkin Chocolate Tiramisu

pumpkin flan

Pumpkin Flan

Gluten-Free Pumpkin-Ginger Cupcakes

Gluten-Free Pumpkin-Ginger Cupcakes

pumpkin cake roll

Mini Pumpkin Whoopie Pies

Posted on Nov 11, 2014

FOUR-LAYER PUMPKIN CAKE RECIPE

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
4 eggs
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

*** For directions please watch the video.

Want more pumpkin recipes? Try these…

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Libby’s® Pumpkin Roll

Pumpkin-Swirl Brownies

Pumpkin-Swirl Brownies

PumpkinCake

Spicy Pumpkin Bundt Cake

Posted on Nov 4, 2014

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