3 Sweet pumpkin recipes
October is all about pumpkins! It's our favorite fall ingredient, and these sweet treats won't disappoint. Pull on your apron and celebrate National Pumpkin Day on Oct. 26 with these pumpkin-filled recipes!
You can't go wrong with this holiday flavor favorite. Pumpkins can be used in a variety of sweet and savory dishes, from soups to cocktails and desserts. Serve up one of these inspiring classics at your next get-together.
Individual swirled pumpkin cheesecakes
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1-1/2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 large eggs
- 1/2 cup pure pumpkin puree
- 2 tablespoons Seasonal Coffee-mate Pumpkin Spice
- Preheat oven to 300 degrees F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
- Beat cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition.
- Transfer one-half cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
- Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
- Bake for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.
Pumpkin spice panna cotta
- 1 envelope (7 grams) unflavored gelatin
- 3 tablespoons ice cold water
- 1 cup Seasonal Coffee-mate Sugar-Free Pumpkin Spice
- 1 cup whipping cream
- 1/2 cup pure pumpkin puree
- Orange slices (optional)
- Crushed gingersnap cookies (optional)
- Spray six (4 ounce) ramekins or custard cups with nonstick cooking spray and set aside.
- Sprinkle gelatin over water in a small bowl; let stand for about five minutes or until softened.
- Whisk Coffee-mate, cream and pumpkin in a 2-quart saucepan; cook over medium-low heat, whisking constantly, until warm. When warm, add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.
- Pour mixture into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.
- Serve in ramekins topped with orange slices and crushed cookies. Or, to unmold, run a small knife around the inside of each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen.
Pumpkin pie martini
- 3 ounces vanilla vodka
- 3 ounces crème de cacao liqueur
- 1-1/2 ounce Seasonal Coffee-mate Sugar Free Pumpkin Spice
- 1 graham cracker, crushed (optional)
- Place graham cracker crumbs in a shallow plate. Lightly rub a small amount of honey around rim of two glasses. Invert glasses into crumbs; gently twist so that crumbs coat rims.
- Fill a cocktail shaker halfway with ice. Add vodka, crème de cacao and Coffee-mate and shake well.
- Strain mixture into prepared glasses.