Easy homemade desserts are now in demand by people who want to make a quick and easy dessert without all the fuss.
Here are some of our favourite pumpkin desserts.
What to try: Aging gingerbread or a chocolate chip cookie cake is one of the most popular desserts for autumn.
The trick to a good pumpkin cake is to leave it out to allow the flavour of the gingerbread to mellow, while leaving the sweet taste intact.
This gingerbread cake recipe is vegan, gluten-free and gluten- free, so is the easiest of our pumpkin dessert recipe recommendations.
Baked pumpkin pie is a good idea if you want to be able to make it in advance.
Ingredients: 3 cups pumpkin, peeled and diced 2 tablespoons olive oil 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 1/4 teaspoons salt 1 cup plain, unsweetened chocolate chips 1 large egg white 1 tbsp pumpkin pie spice 1 tsp baking soda 1 can (10 ounces) diced pumpkin Directions: Combine pumpkin, oil, baking powder, cinnamon and ginger in a small bowl and stir until well blended.
Stir in chocolate chips and mix well.
Add pumpkin mixture to pumpkin pie and mix until smooth.
Dip the pumpkin into the chocolate mixture and smooth the edges.
Spread over top of the chocolate chips.
Refrigerate for at least an hour or overnight.
Gingerbread pudding: 1 medium yellow onion, finely chopped 1.5 cups pumpkin puree 2 large eggs 2 cups sugar 1-2 tsp vanilla extract Directories: 8 oz. bagged pumpkin 8 ounce (1 cup) bagged gingerbread pie filling 2 tsp powdered stevia 2 Tbsp pumpkin pie spices 1 Tbsp pure maple syrup 1 package (3 oz) frozen white pecan halves Directly place pumpkin pureé, gingerbread and pumpkin filling into a medium saucepan and stir over medium heat until the mixture becomes pale yellow.
Let simmer for 5 minutes, stirring frequently.
Remove from heat.
Pour the pecan mixture over the pumpkin purees and add the vanilla extract.
Set aside to cool.
For the pumpkin pie filling, whisk together the sugar, stevias, vanilla extract and pumpkin pie seasoning.
Preheat oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper and place 1 cup (200 grams) pumpkin pure, 2 cups pumpkin filling and 3 Tbsp sugar in the prepared pan.
Place the pumpkin mixture into the prepared baking sheet and bake for 15 minutes or until pumpkin mixture is golden brown and a toothpick inserted in the center comes out clean.
Allow pumpkin to cool for at at least 30 minutes before using.
Frost with a bit of powdered stavia and serve warm with ice cream, or make a smoothie and enjoy it chilled.
The Pumpkin Recipe Book by Rachel Burdick has a delicious selection of pumpkin recipes, so it is easy to find what you are looking for.